Honey analysis test conclusion is the best way to detect high quality natural honey

The most reliable and accurate method for quality honey analysis test conclusion purity is only reputable food laboratory. To ensure that the honey is natural, you can take some of the sample to a specialized honey quality control laboratory and ask them to perform a natural honey standard Honey Chemical analysis test results for you. Apart from the standard laboratory analysis, there is no other accurate and reliable method to ensuring that the honey is natural. Even beekeepers themselves send the honey to the laboratory to find out the quality of it. In specialized honey testing, many qualitative factors are examined, including: fructose to glucose ratio, sucrose percentage, moisture, hydroxymethyl furfural, etc.

But one of the important parameters for determining the quality of organic natural honey is that * honey does not contain any residues of toxins and antibiotics of active ingredients and drugs * and also the ratio of fructose to glucose and the percentage of sucrose are standard and acceptable.

quality honey analysis test conclusion

Quality & safety & consumer’s food health = customer satisfaction & sustainable sales

Our most important goal as exporters is to provide the product required by the customer with the best quality and health, and maintain food security of consumers. Because we believe that customer safety and satisfaction is more important than just supplying and selling the product, because it is the protection of consumer health and his satisfaction that lead to product support and sustainable sales. Therefore, as an exporter, we are determined to package various products produced from bees, including honey, wax, pollen, propolis and royal jelly with the best quality and health, with the approval of a quality honey analysis test conclusion , based on customer demand and send them to target markets. Natural honey is a sweet, fragrant liquid that is produced by bees from the nectar of flowers and plants. There is a lot of kinds of honey and depending on the type of flower nectar that the bee feeds on, honey has different flavors, aromas and colors, so we have honey as much as natural flowers there are in the world. If this natural honey is produced, processed, packaged and supplied in accordance with the laws, instructions and international food standards in order to maintain the safety and health of the consumer and does not contain any residues of any toxins and antibiotics, it is natural organic honey. Therefore, it can be said that any organic honey is definitely natural, but the opposite is not true, and any natural honey can be organic or inorganic.

Important items and the percentage of micronutrients in the natural honey analysis test conclusion of high-quality

1-    Fructose to glucose ratio: 0.9 Min

2-    Percentage of sucrose: %5 Max

3-    Proline: 180mg/kg Min

4-    Hydroxymethyl furfural (HMF): 40 mg/kg Max

5-    Diastasis: 8DN

6-    Reducing sugars: 65% Min

7-    Honey moist: 20% Max

8-    Electrical conductivity of honey:08 Max

9-    Acidity: 40 Max

10- Insoluble solids in honey: 0.1% Min

11- PH: 3.5 Min

Percentage of reducing sugars ٬ The higher the ratio of fructose to glucose and pH, the better the honey. And the lower the percentage of sucrose,

hydroxy methyl furfural, acidity and moisture of honey, the better the honey.

https://samtor1.com/high-quality-honey-for-exportpackaging-type/Honey analysis test conclusion

chemical analysis test of honey

1- Fructose to Glucose ratio:

According to the Food Codex (CAC) standard, the ratio of fructose to glucose is the most important quality indicator in determining natural honey. In all-natural honeys, the amount of fructose is slightly higher than glucose (fructose is about 38% and glucose is about 30%). Fructose is a simple sugar that does not raise blood sugar and is not harmful to diabetics.

The standard percentage of fructose to glucose ratio should be at least 0.9. If this number is higher than 1, it indicates the quality of honey. If the ratio of fructose to glucose is less than 0.9, it is possible that the bee has been fed by glucose syrup. In this case, even the sucrose of honey may be less than 3, but honey is not normal. The ratio between these two sugars also has important effects on the phenomenon of honey clay or catalyzation.

2- honey analysis test conclusion and sucrose rate:

One of the indicators that is examined in honey analysis is the amount of sucrose of it. Sucrose is a natural sugar that is found in various plants, including sugar cane and sugar beet. The amount of this substance in the nectar of plants is very low and that is why the low sucrose of honey is usually considered as a sign of natural honey.

The sucrose test is performed to determine if the honey is derived from plant nectar or if the bee has been fed by artificial nutrition such as sugar syrup or sugar and pollen. According to the standard, acceptable sucrose for high quality honey is a maximum of 5%.

Important: The standard and acceptable percentage of sucrose in some honeys is different and depends on the type of plant. For example, plants such as astragalus and coriander naturally have low sucrose and natural honey obtained from them has a sucrose below 3. But plants such as Konar has high sucrose and natural honey obtained from the nectar of this plant will have a sucrose content of about 5 or more.

3- Proline:

According to the Codex standard, after the ratio of fructose to glucose, Proline is the second most important quality indicator in honey. Proline is a special and unique type of amino acid that is found in large quantities in most plants and its production is almost artificial and in the laboratory. Therefore, the presence of sufficient amounts of proline in honey indicates that honey is obtained from the nectar of flowers and plants not feeding bees by sugar. The proline in natural honey should be at least 180 mg / kg. Less than this percentage is a sign of poor quality or fed bee’s honey.

4- Hydroxymethyl furfural (HMF):

The amount of hydroxymethyl furfural (HMF) in honey is an important qualitative factor in determining whether honey is fresh or not. In freshly harvested honey, the amount of HMF is almost zero, but over time it increases under the influence of environmental temperature or heating of honey. The standard amount of HMF in natural honey is up to 40mg/kg. Of course, the amount of HMF of honey also depends on the harvesting and storage area, which is why the US Food and Drug Administration (FDA) considers a maximum of 80 mg for tropical areas and 40 mg for cold regions.

5- Diastatic Enzyme (DN):

Diastasis activity (DN) is another parameter that is examined in the qualitative analysis of honey. This enzyme is produced only in the body of bees and is the same factor that causes honey to become sugary after a while. The amount of diastasis also like (HMF) indicates the freshness of honey and not heating it. The amount of honey diastasis decreases over time due to keeping it as well as the heat of the honey. Usually, normal and healthy honey diastasis test should be positive. According to the standard, diastase activity should be at least 8, in the laboratory this parameter is displayed as positive (enzyme presence) or negative (enzyme absence). In natural honey, amylase, catalase and invertase enzymes are found and heated honey or artificial honey does not contain enzymes, so by searching for enzymes in honey, it can be found whether the honey is counterfeit or not.

honey analysis test

6- Reducing sugars:

The amount of reducing sugars before hydrolysis should be above 70 g/100g of honey, the standard amount of reducing sugars is at least 65 g/100g of honey. Which is done by titration method and using Fahling.

7- honey analysis test conclusion & moisture:

The maximum of standard moisture of honey is 20%, with increasing moisture, the possibility of fermentation and spoilage of honey increases. However, the humidity varies depending on the climatic region of the honey harvest.

8- Electrical conductivity of honey:

Measuring the electrical conductivity of honey is an important factor in determining the purity of honey. This amount depends directly on the acid and ash in the honey. The more of these substances, the higher the electrical conductivity of honey. The specified electrical conductivity for honey is a maximum of 0.8 Milli Siemens per centimeter (MS / CM). It is also measured with a conductor at a temperature of 20 ° C.

9- Honey test result & Acidity:

According to the standards, the maximum acidity is 40 milliequivalents per kilogram.The amount of acid in honey protects it against the growth of microbes in it. Different kinds of acids in honey include: acetic acid, citric acid, formic acid, lactic acid, malic acid, pyrglutamic acid, phosphoric acid, suxonic acid, oxalic acid. Although honey is sometimes an acidic substance, its acidic state is not noticeable due to its special sweetness.

10- Insoluble solids in honey:

 Measurement of insoluble substances in honey is mostly due to the type of bee pollen. They have no harm and natural honey usually has a high amount of pollen. The amount of insoluble matter is 0.1 g /100 g of honey.

11- PH :

standard ph of honey is minimum of 0.3.

Ingredients of honey: The ingredients of a typical honey are as follows:

Fructose 38.2%, glucose 31%, water 17.1%, maltose 7.2%, sucrose 1-5%, honey pH varies from 3.5 to 4.5, the amount of minerals and vitamins in honey is an important quality factor of Honeys with plant origin.

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