Archive
Honey Quality
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Creamed Honey
Creamed honey is honey in which crystallisation has been deliberately controlled by seeding with fine crystals and stirring at low temperature, producing…
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Crystallization
Crystallization is the natural process by which glucose in honey precipitates into crystals, turning liquid honey solid or semi-solid, and is a…
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Fermentation (Honey)
Honey fermentation is spoilage caused by osmophilic yeasts that proliferate when moisture content exceeds safe levels, producing off-flavours, gas and elevated acidity…
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Filtered Honey
Filtered honey is honey that has been processed through fine filtration to remove pollen grains along with other fine particles, and is…
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Free Acidity
Free acidity is the concentration of free acids in honey, expressed in milliequivalents per kilogram, and serves as a key indicator of…
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Fructose
Fructose is the principal simple sugar in most honeys, and together with glucose it must meet the combined minimum set out in…
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Glucose
Glucose is the second principal simple sugar in honey, and because it is less soluble than fructose it governs crystallisation rate, making…
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Harvest Year
Harvest year is the calendar year in which honey was extracted from the comb, and it matters in trade because quality parameters…
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HMF (Hydroxymethylfurfural)
HMF (5-hydroxymethylfurfural) is a compound that forms in honey when sugars are heated or stored for a long time, especially at elevated…
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Diastase Number
The diastase number measures the activity of the enzyme diastase (amylase) in honey, expressed on the Schade scale. The Codex honey standard…