beekeeper

I'd love to here your friends comment . It does seem to work though , I added 12 grams of Trehalose as a solution , to a liter of honey that had been crystallized earlier and gently heated to bring it to a liquid again , I did one control batch as well , the one with the added Trehalose is showing no signs of crystallization , the control batch is almost solid again , this was in a period of two weeks. I used Canola honey which is known to crystallize very rapidly , the farms around me grow Canola every four years or so , and it makes it hard to sell when if it's not liquid. At 12 grams per liter it is not financially feasible though , that's why I've been trying to determine the proper amounts. I also don't want to alter the honey too much either , I want to keep it as natural as possible , 1/2 gram or so per liter shouldn't be too bad as it is found in varying amounts in all honey anyway. Thanks again for all the help.

Thank you , .3 g/kg it is then. Your input is greatly appreciated.

The highlighted text in my post was copied and pasted from the article , they said mmol per 100 g of honey , so I'm assuming that's what they meant , millimoles. But there's something amiss here , later in the article they say : Control and treated samples weighing 500 g were stored in glass jars in the dark at a temperature of 14-16 °C. In each treated sample, 1.2–1.5 mL of 2% trehalose solution was added. But when I found their patent application online , it states 12 - 15 ml of 2% Trehalose solution was added to 1 kg of Honey. so ten times the amount originally stated. The study was done in Romania and translated to English , so it may be screwed up in the translation . I would expect the Patent application to be right as it is a legal document.

Thank you for your responses , much appreciated.

Anybody ?

A study done on Honey crystallization says this : The paper aims to promote a new method to prevent honey crystallization by using trehalose, a disaccharide found in all types of honey in different proportions. Two batches of samples, a control one and a trehalose-added one, were analyzed. In each sample with the addition of trehalose were added between 0.0701 and 0.087 mmol of trehalose per 100 g honey. Then later in the article it says this : Control and treated samples weighing 500 g were stored in glass jars in the dark at a temperature of 14-16 °C. In each treated sample, 1.2–1.5 mL of 2% trehalose solution was added. What I need to know , is how many grams of Trehalose would be added to a Kg of honey , to duplicate this experiment at home. Trehalose is approximately 4 grams per teaspoon , I need some realistic measures to work with , I come up with 4.8 grams per Kg , does that sound right ? It doesn't to me. Thanks for any input.