HMF (5-hydroxymethylfurfural) is a compound that forms in honey when sugars are heated or stored for a long time, especially at elevated temperatures. It is used as an indicator of overheating and freshness: the Codex Alimentarius honey standard sets a general limit of 40 mg/kg (80 mg/kg for honeys of tropical origin), and the EU Honey Directive applies the same thresholds. A low HMF value signals gently processed and properly stored honey.
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- TopicHoney Quality