The present work investigated the physicochemical and structural properties of Tulsi, Alfalfa and two varieties of
Manuka honey derived from medicinal plants. Chemical analysis yielded data on the content of reducing sugars
(glucose and fructose) that dominate the honey matrix, and of the minor constituents of protein, phenols and
flavonoids. Standard chemical assays were used to develop a database of water content, electrical conductivity,
pH, ash content, visual appearance and colour intensity. Physicochemical characteristics were related to
structural behaviour of the four honey types, as recorded by small-deformation dynamic oscillation in shear,
micro- and modulated differential scanning calorimetry, wide angle X-ray diffraction and infrared spectroscopy.
The preponderance of hydrogen bonds in intermolecular associations amongst monosaccharides in honey yields
a semi-amorphous or semi-crystalline system. That allowed prediction of the calorimetric and mechanical glass
transition temperatures that demarcate the passage from liquid-like to solid-like consistency at subzero temperatures.