3- Fructose-Glucose Ratio (F/G)
– It is derived by dividing fructose by glucose.
– In most of honeys, the percentage of fructose is higher than glucose.
– The acceptable amount of this index—determined by ISIRI-is 0.9 percent but the results are mostly between 0.9 and 1.3.
– In cases of white-sugar-based honeys (adulterated honey), it is lower than 0.99—ranging from 0.85 to 0.88.
– To a large extent, it is by this index that we can determine the time of crystallization.
– In cases of higher F/G ratio, the duration of crystallization is longer (the rate of which is slower) and vice versa. This means that the higher the F/G ratio, the longer it takes longer to experience crystallization.
– Namely, in such varieties of honey as Acacia, Sage and Sidr, this index will be greater than 1.1 which conveys a message of slow crystallization.
– The higher the F/G ratio, the lower the glycemic index. As a result, this can be more useful for people with diabetes.
This index connotes:
a) How are bees fed?
b) Are the processes done completely or not?
c) How have the conditions and durations of crystallization been?
d) Is it possible for an individual with diabetes to use honey thoughtfully?