Isomaltose honey

The approximate proportions of these sugars in the oligosaccharide fraction (3.65%) of the honey were maltose, 29.4 kojibiose, 8.2 turanose, 4.7 isomaltose, 4.4 sucrose, 3.9 ketose band (mixture... 

Siddiqui 1970) such as sucrose, maltose, isomaltose and erlose. These minority sugars can provide useful information about the botanical origin of the product and evidence of adulteration (Krell 1996). Water represents the third most abundant compound in honey and its concentration is critical in the production and post-production phases (Krell 1996). Table 13.1 reveals that other minority compounds are also quantifiable and Table 13.2 reports the ranges of the concentrations of such trace analytes in nectar honeys of different floral origins. 

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