https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F50%2FenTranslations:Honey/50/en - Revision history2026-09-12T09:58:15ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Honey/50/en&diff=155203&oldid=prevFuzzyBot: Importing a new version from external source2025-06-17T11:54:38Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Like all sugar compounds, honey [[caramelize]]s if heated sufficiently, becoming darker in color, and eventually burns. However, honey contains fructose, which caramelizes at lower temperatures than glucose. The temperature at which caramelization begins varies, depending on the composition, but is typically between {{convert|70|and|110|C|F}}. Honey also contains acids, which act as [[catalyst]]s for caramelization. The specific types of acids and their amounts play a primary role in determining the exact temperature. Of these acids, the amino acids, which occur in very small amounts, play an important role in the darkening of honey. The amino acids form darkened compounds called [[melanoidin]]s, during a [[Maillard reaction]]. The Maillard reaction occurs slowly at room temperature, taking from a few to several months to show visible darkening, but speeds up dramatically with increasing temperatures. However, the reaction can also be slowed by storing the honey at colder temperatures.</div>FuzzyBot