This page has been robot translated, sorry for typos if any. Original content here.

How to distinguish real from fake honey. Here's what to watch out for!

How to choose the right honey

Bee honey is a product that is partially digested in the goiter of a honey bee (Apis mellifera) nectar. Honey contains 13-22% of water, 75-80% of carbohydrates (glucose, fructose, sucrose), as well as in small quantities vitamins B1, B2, B6, E, K, C, carotene (provitamin vitamin A), folic acid. By origin, natural honey can be floral and stock.

It doesn’t matter where you buy honey - in the store, or from the hands of a beekeeper, no one is safe from buying fake honey. For the sake of money, many sellers are ready to go to vileness and even sacrifice the health of other people and use components of dubious quality when creating such a fake. But those who really care about themselves and their loved ones should know how to choose honey . Everyone must know how to distinguish natural honey from counterfeit. After all, this product is used not only to give taste to dishes and drinks, but also to enhance immunity.

How to distinguish natural from fake honey

How to choose the right honey


Real honey, in addition to its sweet taste, should be a little bitter and cause a sore throat . When buying honey in the market, be sure to try it.


Be sure to smell the honey . It should have a delicate floral scent. A fake smell is often absent, or vice versa it is too bright and intrusive.


Color is not the last thing you need to pay attention to. Unnaturally light honey is obtained when the bees are fed sugar syrup or molasses. Such a product will not benefit the body.

How to recognize fake honey at home

How to choose the right honey


If the honey is natural and ripe, then scooping it up with a spoon and turning it, it will be wound with tape in layers. And if he is dripping from a spoon, then you should not take it.


Dissolve a tablespoon of honey in a glass of water. The water will become cloudy, but without sediment. In the presence of impurities, a precipitate is always formed.


To determine if there is flour and starch in the product, add a drop of iodine to honey diluted with water. If the solution turns blue, then these additives are present.


You can add a little vinegar essence. If the honey hiss, then there is chalk in it.


Put a drop of honey on the tip of the match and set it on fire. If honey ignites, then it is natural.

How to choose the right honey

Types of honey by origin

By origin, natural honey can be floral and mortar:

  • Flower honey is produced by bees in the process of collecting and processing nectar secreted by plant nectaries, both flowering and non-flowering.
  • Bees produce honeydew honey by collecting a pad (sweet secretions of aphids and some other insects) and honey dew from leaves or stems of plants. Pade honey contains an increased amount of minerals, so it is not left for bees to winter: an increased amount of indigestible substances leads to overflow of the intestines of the bees, diarrhea and weakening, up to the death of families.

Kinds of honey by consistency

By consistency, centrifugal honey can be liquid or crystallized (“sagged”):

  • Liquid honey is the normal state of fresh honey after pumping out honeycombs (usually the honey of the current beekeeping season). Liquid honey has a different degree of density (viscosity). The viscosity of honey depends on the greater or lesser water content in it and partly on the temperature of the surrounding air. Liquid honey can also be obtained by heating crystallized honey, while some useful properties of honey can be lost, and the content of oxymethylfurfural in it can also increase. Too liquid honey may indicate insufficient aging in the comb, it is called "immature".
  • Crystallized ("sagging") honey - is formed naturally from liquid honey. Honey from dandelion flowers "sits" most quickly (from about 2-3 days to 1 week), forbs (depending on the honey plants from which it was collected) "sits" two to three months after pumping out of the honeycombs. Precipitated honey does not lose its properties as a result of crystallization. Coarse-grained, fine-grained and fat-like cages are distinguished in dried honey depending on the size of the crystals. 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 are still visible to the naked eye. Sometimes crystallized honey has crystals so small that the mass of honey seems to be homogeneous, greasy.

Types of honey by color, transparency, taste and smell

By color, 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, relatively dark - from buckwheat, milkweed.

The transparency of liquid honey depends primarily on the amount trapped in honey when pumping out the bee bread. Honey may become cloudy as a result of the process of crystallization that has begun.

Natural honey, as a rule, has a sweet taste. A sharp sour 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 experiment, for example, buckwheat honey can be accurately determined. The aroma has a peculiar aroma of honey, linden, butyakovy collected from sunflower flowers. The aroma of mixed honey is extremely diverse and often makes it impossible to determine its origin.

To obtain the desired color and aroma, different types of honey can be mixed.

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, melicitosis, etc.)
  • Ash: 0.17%
  • Other: 3.38%

There are several directions for assessing the quality of honey and products, which are called "honey." The basis for quality assessment are the standards (national and international):

  • GOST 19792-2001 on 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 diastase number , which is regulated for each region, territory, republic ("Rules of veterinary sanitary examination of honey", 1978).

In the United States, honey is judged 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.

Grade Water content Taste and Aroma Lack of impurity Transparency
A <18.6% Good - it has a good, pleasant taste and aroma, mostly floral, there are no caramelization, the smell of smoke, fermentation, chemical and other causes of smell. Virtually no impurities affecting 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 - practically no caramelization, odorless 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 - practically no caramelization, odorless 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.
Substandard > 20.0% substandard substandard substandard

Via & wiki

On this topic: