Color Golden to dark amber
Texture Viscous and sticky
Smell Sweet and aromatic
Taste Sweet with varying floral notes
Density Approximately 1.36 g/cm³
Refractive Index 1.504 - 1.529
pH Typically acidic (around 3.9)
Moisture Content Around 17-20%
Sugar Content Predominantly fructose and glucose
Water Activity Below 0.6
Crystallization Can crystallize over time
Melting Point Varies with floral source, typically 32-35°C (89.6-95°F)

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