Honey Analysis

What is Honey?

Honey is a natural food obtained by honeybees by collecting flower nectar or plant secretions and processing them with enzymes in the bees' bodies. Honey is mainly composed of carbohydrates and also contains small amounts of vitamins, minerals, amino acids and antioxidants. The color, taste, smell and chemical composition of honey varies according to the source of the nectar collected by the bees.

Honey ranks first among imitated and adulterated foods. Counterfeit honey is produced by adding sugar syrup to honey or by adding color, taste, smell and aroma to products such as corn syrup, glucose syrup in a purely chemical way.

The Turkish Food Codex Honey Communiqué specifies the quality control conditions for honey. Within the scope of the honey communiqué, honey is defined as a natural product that can crystallize due to its nature, in which plant nectars are modified by bees by combining them with unique substances after being collected by bees, reducing the water content and maturing by storing them in the honeycomb.

What are the Types of Honey According to Source?

• Flower Honey
• Glandular Honey
• Pine Honey

What are the Types of Honey According to Production and/or Market Presentation?

• Honeycomb Honey
• Natural Honeycomb Honey
• Karakovan Honey
• Strained Honey
• Honeycomb Strained Honey
• Extra Virgin Honey
• Pressed Honey
• Filtered Honey

What are the Properties of Honey?

• It consists of different sugars - fructose and glucose - organic compounds, enzymes and pollen.
• There are absolutely no additives in honey.
• The color of honey can range from water white to amber.
• The consistency of honey can be fluid, viscous and crystallized.
• Honey is not filtered below 0.1 mm, except for filtered honey.
• The taste and smell of honey varies according to its source and the type of plant from which it is produced.

What Should Honey Contain?

• Carbohydrates: About 80% of honey is made up of carbohydrates. Glucose and fructose are the most common sugars found in honey.
• Water: About 17% of honey is water. This is an important factor in the quality and durability of honey.
• Vitamins and Minerals: Honey contains small amounts of vitamin C and minerals such as calcium, iron, magnesium, magnesium, potassium and zinc.
• Enzymes: The enzymes naturally present in honey make it easier to digest and provide some health benefits.

In our laboratories serving in many parts of Turkey, "DETECTION OF FAKE AND ADULTERATION IN HONEY" is carried out in accordance with legal regulations and standards related to TURKAK accreditation.