How to distinguish real honey from fake. This is what should beware!
Bee honey is a product that is nectar partially digested in the goitre of a honeybee (Apis mellifera). Honey contains 13-22% of water, 75-80% of carbohydrates (glucose, fructose, sucrose), as well as insignificant amounts of vitamins B1, B2, B6, E, K, C, carotene (vitamin A provitamin), folic acid. By origin, natural honey can be floral and honeydew.
It does not matter where you buy honey - in the store, or from the hands of a beekeeper, no one is immune from buying fake honey. For the sake of money, many sellers are ready to go on the meanness and even sacrifice the health of other people and use components of dubious quality when creating such a fake. But the one who really cares about himself and his loved ones should know how to choose the right honey . Everyone must know how to distinguish natural honey from counterfeit. After all, this product is used not only to impart taste to dishes and drinks, but also to raise immunity.
How to distinguish natural honey from fakeone
Real honey, in addition to the sweet taste, should be a bit bitter and cause sore throat . When buying honey on the market, be sure to try it.2
Be sure to smell the honey . It should have a delicate floral smell. A fake smell is often absent, or, on the contrary, it is too bright and intrusive.3
Color is not the last thing to look for. Unnaturally light honey is obtained when the bees are fed with sugar syrup or molasses. Such a product will not benefit the body.
How to recognize unnatural honey at homeone
If the honey is natural and mature, then scooping it up with a spoon and twirling it, it will be wound with a ribbon in layers. And if it drips from a spoon, then you should not take it.2
Dissolve a tablespoon of honey in a glass of water. The water will become turbid, but without sediment. In the presence of impurities sediment is always formed.3
To determine if there is flour and starch in the product, add a drop of iodine to the honey diluted with water. If the solution turns blue, then these additives are present.four
You can add a little vinegar essence. If honey hisses, then there is chalk in it.
Put a drop of honey on the tip of a match and set it on fire. If the honey is ignited, then it is natural.
Types of honey origin
By origin, natural honey can be floral and avid:
- Flower honey is produced by bees in the process of collecting and processing nectar, released by the nectaries of plants, both flowering and extra-flowering.
- Honey bees produce honeydew honey by collecting honeydew (sweet excretions of aphids and some other insects) and honey dew from leaves or stalks of plants. Honeydew honey contains an increased amount of mineral substances, therefore it is not left for bees to hibernate: an increased amount of non-digestible substances leads to overflow of the intestines of bees, diarrhea and weakening, up to the death of families.
Types of honey consistency
According to the consistency, centrifugal honey can be liquid or crystallized (“sunk”):
- Liquid honey is the normal state of fresh honey after pumping from honeycombs (usually honey of the current apicultural season). Liquid honey has a different degree of thickness (viscosity). The viscosity of honey depends on more or less water content in it and in part on the ambient temperature. Liquid honey can also be obtained by heating the crystallized honey, while some useful properties of honey can be lost, and the content of oxymethyl furfural in it increases. Too liquid honey may indicate insufficient exposure of it in the comb, it is called "immature".
- The crystallized (“dried”) honey is formed naturally from liquid honey. Honey from dandelion flowers "sets" most quickly (from about 2-3 days to 1 week), herbs (depending on the honey plants from which it was harvested) "sets" two to three months after pumping out of honeycombs. Grown honey does not lose its properties as a result of crystallization. In sown honey, depending on the size of the crystals, a coarse-grained, fine-grained and saloobrazny cage is distinguished. In coarse-grained honey, intergrowths of sugar crystals are more than 0.5 mm in diameter, in fine-grained honey - less than 0.5 mm, but still visible with the naked eye. Sometimes crystallized honey has such small crystals that the mass of honey appears homogeneous, saloobrazny.
Types of honey in color, clarity, taste and smell
The color of honey is divided into light and dark with numerous transitional shades from white to reddish-brown. The color of honey depends on the plants from which honey is obtained from nectar: relatively light types of honey are obtained from inflorescences of linden, sunflower, acacia, and relatively dark - from buckwheat, milkweed.
The transparency of liquid honey depends primarily on the amount of bee bread that has entered the honey when pumping. Honey may also grow cloudy as a result of the beginning of the process of its crystallization.
Natural honey, as a rule, has a sweet taste. Sharp sourish taste is inherent only in spoiled, fermented honey. The aroma (smell) of honey is determined by the characteristics of a particular plant. Honey collected by bees from one particular plant usually has its own characteristic taste and aroma. With a known experience, it is possible, for example, to accurately identify buckwheat honey. A peculiar aroma is honey, lime, bodyyakovy, collected from the flowers of sunflower. The aroma of mixed honey is extremely varied and often makes it impossible to determine its origin.
Different types of honey can be mixed to obtain the desired color and flavor.
The composition and quality of honey
The main components of honey:
- Fructose: 38.0%
- Glucose: 31.0%
- Sucrose: 1.0%
- Water: 13.0-20.0%
- Other sugars: 9.0% (maltose, melitsitoza, etc.)
- Ash: 0.17%
- Other: 3.38%
There are several ways to assess the quality of honey and products, which are called "honey." The basis for quality assessment are standards (national and international):
- GOST 19792-2001 for natural honey (from January 1, 2013 instead of GOST 19792-2001 GOST R 54644-2011 "Natural honey. Technical conditions" was put into effect).
- An important indicator is the diastatic number , which is regulated for each region, province, republic (“Rules of veterinary-sanitary examination of honey”, 1978).
In the USA, honey is estimated by a number of characteristics, such as water content, taste and aroma, lack of impurities and transparency. Honey is also classified by color, although color is not a criterion in the grading scale.
|Variety||Water content||Taste and aroma||No impurity||Transparency|
|A||<18.6%||Good - has a good, pleasant taste and aroma, mostly floral, no caramelization, the smell of smoke, fermentation, chemical and other causes of smell.||Virtually no impurities that affect the appearance or nutritional properties.||Transparent - may contain air bubbles, traces of pollen and other fine particles that do not affect the appearance.|
|B||<18.6%||Good enough - with almost no caramelization, no smell of smoke, fermentation.||Minor - slightly affect the appearance and taste.||Almost transparent - may contain air bubbles, pollen and other fine particles that do not affect the appearance.|
|C||<20.0%||Good enough - with almost no caramelization, no smell of smoke, fermentation.||Minor - slightly affect the appearance and taste.||Almost transparent - may contain air bubbles, pollen and other fine particles that do not affect the appearance.|
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