On Food and Cooking

Relative Sweetness 180,000 Original Source Citrus fruits (modified) Date of Commercialization 1990s Notable Qualiti ...

Notable Qualities Bulking Ingredients: Sugar Alcohols The most common ingredients that provide sugar- like bu ...

structure (aldehyde group) that initiates the browning reactions with each other and with amino acids, ...

Its active ingredient, stevioside, is available in a purified powdered form. Neither it nor the plant has been ...

noncaloric sweetener. It is 180–200 times sweeter than table sugar, so that though it carries the same number ...

effects on the hormone system that controls blood pressure and volume, and so in large doses can ca ...

Honey Honey was the most important sweetener in Europe until the 16th century, when cane sugar and its mo ...

also from fruits, resins, and even carrion and excrement — sources that make for unhealthful honeys as ...

Hemisphere up to the Arctic Circle. How Bees Make Honey Nectar The principal raw material of honey is the ne ...

The most important sources of nectar are the flowers of plants in the bean family, especially clover, and in the ...

the honey sac, a storage tank that holds the nectar until the bee returns to the hive. Certain glands ...

gathering, a bee contributes only a small fraction of an ounce of honey to the hive. The Advance of the Bee ...

are always accustomed to associate the hum of the bee-hive with the farm-house and flower-garden, and to consider ...

Transforming Nectar into Honey In the hive, the bees concentrate the nectar to the point that it will resi ...

evaporation and the continuing work of bee enzymes. One important enzyme converts the sucrose almost entirely ...

Honeycomb, and the anatomy of the worker bee. Worker bees hold freshly gathered nectar in the h ...

Processing Honey Some honey is sold in its beeswax honeycomb, but producers extract most of their honey ...

softens and begins to melt into liquid honey when it’s warmed above about 80ºF/26ºC. By the same token, ...

will slowly granulate in the refrigerator, and cream honey will get somewhat coarser. Honey Flavor The mos ...

% by weight Water 17 Fructose 38 Glucose 31 Sucrose 1.5 Other disaccharides 7 Higher sugars 1.5 Acids 0.6 Minerals 0.2 Hon ...