BLOG
KATEGORİDEKİ DİĞER YAZILAR
Honey is one of the oldest known sweeteners. It is a valuable food in terms of both its effects on human health and especially its contribution to the growth and development of children. Honey; It is shown among the beneficial foods that should be consumed with its antibacterial and antiviral properties.
Honey varieties in general; It is divided into three as flower honey, secretion honey, pine honey. Honey content in general; It consists of 20% water, carbohydrates, mineral substances, amino acids, enzymes and vitamins.
Reasons such as honey being a special food and low production cause more imitation and adulteration of honey. In our daily life, we come across fake honey news on many platforms.
So How To Understand The Real Honey?
First of all, real honey has many unique properties. Its consistency, smell and color are special to honey. However, real honey cannot be determined visually. The most reliable method is honey analysis.
Where Is The Honey Test Done? How to Analyze Honey?
Laboratories performing honey analysis should be accredited laboratories. Laboratories that are accredited by authorized institutions and perform analysis with appropriate devices and methods should be preferred for honey analysis and all tests and analyzes in other fields.
What Are Honey Tests?
In general, the analyzes performed on honey are:
- Hydroxymethyl Furfural (HMF) Analysis: It is an intermediate product produced by Maillard reaction. Generally, it occurs when honey is processed at high temperatures, preserved at the wrong temperature, etc. HMF analysis is among the general honey test quality criteria.
- Determination of Diastase: Diastase is used for the detection of imitation - adulteration application in honey and in honey. Especially if the number of diastases is low, there is a possibility that the honey has been heat treated.
- Determination of Sugar Components in Honey: Honey contains 15 different sugars, mainly fructose, glucose, sucrose and maltose. In general, the amount of fructose, glucose, sucrose, maltose sugars in honey is an important parameter in determining the maturation degree of honey and whether it is adulteration.
