How is it that mixing standard supermarket honey and traditional barbecue sauce results in a sauce that is thinner than either of the inputs?

Question

Both of those products are pretty thick/sticky by themselves but together create something that behaves much more ‘watery’.

In: Chemistry

Answer 1

I think I may have figured it out doing a brief search of ingredients in barbecue sauce and using my limited understanding of chemistry. Barbecue sauce often contains vinegar and vinegar dissolves sugar. The dissolved sugar will bond with whatever water is present and this will break up hydrogen bonds holding the sauces together creating a more watery, easily dispersed solution.