JORDAN UNIV. SC. & TECH.

Faculty of Agriculture, Plant

Production Department
Prof. Dr Abdul Majeed Al-
ghzawi
Physical properties of honey
- Since sugar makes up on the average 98 of the
solid in honey, it is responsible for all physical
properties of honey.

1- Refractive index: RI value is measured by

refractometer. From this value sugar and water
content in honey are measured very accurate.
 Physical properties of honey

2- The hygroscopicity
The ability of a substance to remove moisture from the air. It is commonly expressed by
the relative humidity of the air with which the substance is in equilibrium
Degree of hygroscopicity of honey depends upon
a. Its specific composition
b. Its sugar composition
c. Its moisture content
 Honey with 17.4% moisture content is in equilibrium with air at 58% relative humidity
 The surface layer of honey takes up moisture rapidly. This water diffuses more slowly
into the depths of the container which can allow fermentation caused by yeast

which can allow fermentation caused by yeast

- Hygroscopicity property is important because increase in moisture
of honey can lead to fermentation.

- - - Under the effect of hygroscopicity, honey well affect by the

surrounding smells.

- Hygroscopicity of honey varies among different honey types.

Air relative humidity Honey humidity

50 15,9%
60 16,8%
70 24,8%
80 33,1%
 When honey is exposed to dry air, it loses moisture more slowly because of the
formation of a relatively dry surface “skin”
 Excessive moisture content of honey can be reduced by exposing it to air of relative
humidity lower than its equilibrium value
 Even when packed in a screw-cap jar, honey can take up moisture

3- The viscosity (called body by beekeepers)

The resistance of a material to flow
 Viscosity of honey depends upon its composition, especially the moisture content
 Honey viscosity is of great practical importance to the beekeeper and honey
processor
4- Density: The density of a substance is its weight
per unit volume.
- Measured by Hydrometer
- Average density of honey is 1.1-1.2 gm/ml
5- Specific Gravity: The ratio of the weight of a
volume of a substance to the weight of the same
volume of water at specific temperature.
Measured by specific gravity balance.
- specific gravity 1.4129 at RH18.6 and temperature
20 degree
6- Granulation (crystallization) of
honey
Granulation is the rearrangement of sugar molecules forming a
crystal. It is a healthy phenomena in honey.
- The tendency and extent of crystallization is related to
sugar, moisture, impurities in honey and temperature.
- - Some honeys never crystallize, while others do so within a
few days or even in the comb.
- - Granulation occurred at temperature range 11-18 C, and
the optimum occurred at 14 C.
Effect of granulation on honey?

It influences the texture and color (become lighter in color) of the honey which

make it undesirable for costumer

Don’t impact the quality and flavor of honey

Crystallized honey is frequently more liable for the fermentation, if the yeast

spores exist
Forms of granulation of honey
1. Complete granulation
2. Partial granulation (occurs commonly in honey with high moisture content)
the lower layer is granulated
the upper one is in liquid status

Complete granulation Partial granulation

This table shows the tendency of
granulation depending on g/w
G/w Extent of granulation

1,58 None

1,76 Few scattered crystals

1,99 ¼ granulated

Complete soft granulation

2,16
Complete hard granulation
2,24
Size of crystals formed by the granulation of honey is variable, depending upon the
speed of crystallization process
The faster is the crystallization, the finer is the texture of formed crystals
Why honey crystallized?
Honey granulation is related to composition of honey and its storage conditions
1. Levulose (fructose) : dextrose (glucose) ratio
Glucose granulates easily and more rapidly than fructose due to its low solubility in
water
2. Dextrose (glucose) : water ratio
If the ratio is ≤ 1.7, granulation doesn’t occur
If the ratio is ≥ 2.1, honey granulates rapidly
Honey remains in liquid status, if the proportion of glucose doesn’t exceed 30%
3.Temperature (see table below)
4.Presence of wax pieces, pollen and propolis in the honey

Temperature (ᵒC) Speed of honey granulation

< 10 Less granulation due to increasing viscosity of the honey
10-20 Fast granulation
> 20 No granulation
40 Dissolve (liquefy) granulated honey
How to convert granulated honey to liquid status?
 By indirect heating using water bath or warm air at
temperature of 35-40 ºC for 20-30 minutes.
 Honey should not be exposed to direct fire flame because it
adversely affect flavor and color of the honeyof the honey
 How to avoid granulation of honey?
 the
 Keep the honey in airtight containers at room temperature (21-27 ᵒC)
 Don’t store the honey at temperature between 11-18 ºC or in the refrigerator
 Clarify the honey from pollen, wax pieces and air bubbles by means of a strainer
or nylon cloth
 Indirect heating the honey using water bath or warm air
 Clean the supers off the honey thoroughly before reuse in the hive or storage in
winter.

ney in airtight containers at room temperature (21-27 ᵒC)

Indirect heating the honey using water bath or warm air

In USA, liquid honey is heated prior to packing at 63 ºC for 30 minutes,
or at 71 C for one minute followed by rapid cooling at 49-52 ºC

Significance of such high temperature

1. To kill yeast spores causing the fermentation of honey

2. To maintain the honey in liquid status for long time

However, these high temperature reduce the nutritional value of honey

as a result of degradation of amino acids, vitamins, enzymes,
antioxidants and other materials
 Electrical conductivity (EC)
 EC for honeydew honey is 6.3 – 16.41 Om/cm.
 EC for floral honey is 1.46 – 5.6 Om/cm.
 EC mainly used to detect honey adulteration by
mixing honeydew honey with floral honey.
 Fermentation of honey
It is caused by
Osmophilic yeast
Levulose & Dextrose Ethyl alcohol + CO2 (give the honey brighter color)
Ethyl alcohol + O2 Acetic acid (give the honey a sour taste) + H2O

Fermented honey Yeast spores

 Fermentation frequently occurs after honey harvesting
The degree of damage due to the fermentation of honey and its impact on the quality
and flavor of honey depends on:
 Duration of fermentation process
 Moisture content of the honey (fermentation doesn't occur when honey moisture
is 17.1% or below)
 Degree of contamination with yeast
 Storage temperature (no fermentation below 10 ºC and above 27 ºC)(no
fermentation below 10 ºC and above 27 ºC)
How to distinguish the fermented honey?
 Presence of foam and scum at the honey surface
 Honey has an odor like that of sweet wine or decaying fruits
 Production of large amount of gas (CO2), resulting sometimes in flood of
honey from jar or explosion of a container
 Honey earns a sour taste

How to stop honey fermentation?

 By heating indirectly at temperature of 65 ºC for 30 minutes to kill the yeast
Source of yeast causing fermentation
 Soil of apiary
 Use of wax combs containing honey from the former season
 Use of wet wax combs after the extraction of honey
 Honey inside the wax cells that isn’t capped yet is more liable to fermentation
than that is closed with wax capping

Main factors of fermentation

Existence of yeast spores

High moisture content of honey (more than 17.1%)

 Honey fermentation
 Honey contains yeasts naturally and they can
carry the high concentration of sugars, they
called osmophilic yeasts.
 Fermentation needs proper moisture,
temperature and yeast numbers.
 The source of yeasts bees, nectar, apiary, air
and equipments.
 The main yeasts in honey are Nematospora
asbya, Sacharomyces bisporus, Torula mellis and
Zygosacharomyces japonicus
 Average accounts of yeasts in honey is 700000
units / gm.
 Fermentation liability of honey
Moisture content Liability of ferment

Less than 17.1 % Safe regardless of yeast count

17.1 – 18 % Safe if yeast count is less than 1000/gm

18.1-19 % Safe if yeast count is less than 10/gm

19.1-20 % Safe if yeast count is less than 1/gm

Above 20 % Always in danger

 What are the signs of fermented honey?
- Concaved of honey surface & the presence of
air bubbles.
 Crystallized honey is more liable to ferment.
 Fermented honey contains Alcohol and CO2.
 Could we protect honey from fermentation?
Yes by pasteurization.
 Processing and storage of honey
Heat is the only practical agency for preventing granulation and fermentation but it
is a cause of deterioration of honey quality

Changes that take place in honey during storage

Honey darkens with age as a result of reaction between amino acids and sugars
Production of hydroxymethylfurfural, a degradation product of honey sugars
Increase of acidity
Weakening of honey enzymes

Deterioration in color, flavor, and enzyme content occurs rapidly by storage at high
temperatures
All of these deteriorative changes can be avoided by storing honey at temperature of
15 C, but this low temperature causes honey to granulate
How to maintain the quality and flavor of honey?
 Honey should be well-ripe and contain a proper moisture content
 Honey must be free of foreign particles such as pollen grains, dust, wax particles
 Honey shouldn’t be fermented
 Honey must be free of odor, whatever their origin

Some procedures implemented in beekeeping, which adversely affect the quality of

honey
 Mixed different types of honey, particularly those with low quality
 Harvest unripe honey
 Harvest honey from wax combs that contain brood bees
 Utilization of honey
1)High-energy carbohydrate food for people
Contain 82.4 gm carbohydrate per 100 gm honey (304 Kcal/100 g honey)
Food source for adults and infants because it contains easily absorbable simple
sugars

simple sugars
2. Used in cooking and baking and confectionery industry
Give breads the flavor and soft texture because laevulose of honey is able to
absorb and keep moisture
Give breads the flavor and soft texture because laevulose of honey is able to
absorb and keep moisture
3) Used in the feeding of infants and children, especially children who suffer from
inflammation of intestines, bronchitis, constipation.ally children who suffer f

Reasons for uses of honey in nutrition

It produces no acids by digestion because it is absorbed from the body within 15

minutes after ingestion without passing in alcoholic fermentation cycle
produces no acids by digestion because it is absorbed from the body within 15
minutes after ingestion without passing in alcoholic fermentation cycle
Benefits of honey used in the feeding of infants and children

Acids found in honey helps the body to absorb fat

Compensate for the lack of iron in breast milk and cow milk

Promote appetite

Relieves anxiety

Increases hemoglobin in children with anemia

Reduces constipation, diarrhea, and vomiting

Helps the obesity to a lesser extent than regular sugar

4. Used as food for athletes
5. Honey and diabetes
Rumored that the honey does not adversely affect patients
with diabetes, which is not true

But because the body absorbs the fructose of honey more

slowly than glucose, as well as honey is more able to
sweeten food than table sugar, it may be introduced in the
daily diet of diabetes patients in proper amount (related
to the composition of honey) after consulting the doctor
6. Medical uses of honey
Treatment of severe burns, cleaning and healing of superficial
wounds and wounds dressing
Treatment of asthma, blood pressure, arthritis, premature aging, heartburn
and stomach ulcers, acne, inflammation of intestines

enhances the immunity system

Added to many medicinal preparations to give them a flavor and sweet taste

Reduces hair loss and bad breath

Helps to sleep

Relieves cough

Against infertility

Reduces the time required to recover from the flu and the common cold

Against alcoholism (reduces alcohol level in the blood)

Increases appetite
Treatment of some eye diseases such as rheumatoid eyelids and sore iris and
keratitis

Reduces tooth decay and gingivitis because of its anti-bacterial activity

Does not cause erosion of tooth enamel compared with orange juice

Against diarrhea

Lowers the level of cholesterol in blood, which leads to the reduction of heart
disease and blood vessel diseases

Note: When honey is used for treatment, it should be taken at rate of 50-80
g/day for adult for at least 1.5-2 months
Honey adulteration
 Adulteration is the introduction of any foreign
substance to honey either by feeding the
bees on it or in the store.
 Adulteration could be by:

1- Colors
2- Flavors
3- Sugars
4- Mixing floral honey of different origin
5- Mixing floral honey with honeydew honey.
Honey
 Honey
Honey is sweet-tasting viscous liquid, manufactured from nectar and/or honeydew
by honey bee workers
Worker bees store the honey in honeycomb inside the hive to be used in feeding of
brood and adult bees

Main components of honey

Water (maximum 25%)
Ash )%0.25(
Carbohydrate (82%) including;
Fructose (38.2%)
Glucose (31%)
Disaccharide (9%)
 Kinds of Honey

Honeys are classified according to;

1. The principle sources from which the bees gathered the nectar
Ordinarily, honey is identified by one or more prominent floral -source
names

Other less specific name are also used, such as

fall flower
spring blend
o
2. Method of production and preparation for market
a. Extracted (strained) honey
Honey is separated from the comb by centrifugal force, gravity, straining, or
by other means. It may appear on the market in two forms including;
Liquid honey
Crystallized (creamed) honey

b. Comb honey
It is honey contained in the cells of the comb in which is produced.
It may appear on the market in several forms;
Section comb honey
Individual section of comb honey
Bulk comb honey
Cut comb honey
Chunk honey
 Chunk honey Section comb honey Liquid honey

Individual section Bulk comb honey Crystallized (creamed)honey

comb honey
Classification of extracted honey
There are 4 classes;
- U.S. Grade A (U.S. Fancy)
- U.S. Grade B (U.S. Choice)
- U.S. Grade C (U.S. Standard)
- U.S. Grade D (U.S. Substandard)
Factors considered in grading extracted honey
Colors of honey
honey flavor
honey clarity (freedom from pollen grains, air bubbles or other suspended
materials)
absence of defects (degree of cleanliness and absence of particles of comb, propolis
or other materials)
moisture content (grade A and B honey must contain not more than 18.6%
moisture; grade C may contain up to 20%)
Note: color of honey is not a quality factor (there are 7 color classes of honey)
Classification of comb honey
1) U.S. Fancy 3) U.S. No. 2
2) U.S. No. 1 4) Unclassified
Factors considered in grading of comb honey
appearance of capping
attachment to the section
uniformity of honey
absence of pollen, granulated honeydew, or off-grade
honey
 Physical properties of honey

The hygroscopicity
The ability of a substance to remove moisture from the air. It is commonly expressed
by the relative humidity of the air with which the substance is in equilibrium
Degree of hygroscopicity of honey depends upon
a. Its specific composition
b. Its sugar composition
c. Its moisture content

Honey with 17.4% moisture content is in equilibrium with air at 58% relative
humidity
The surface layer of honey takes up moisture rapidly. This water diffuses more
slowly into the depths of the container which can allow fermentation caused by
yeast
When honey is exposed to dry air, it loses moisture more slowly because of the
formation of a relatively dry surface “skin”
Excessive moisture content of honey can be reduced by exposing it to air of relative
humidity lower than its equilibrium value
Even when packed in a screw-cap jar, honey can take up moisture

The viscosity (called body by beekeepers)

The resistance of a material to flow
Viscosity of honey depends upon its composition, especially the moisture content
Honey viscosity is of great practical importance to the beekeeper and honey
processor
Disadvantages of high viscosity of honey
Makes it difficult to empty containers of honey
Makes it difficult to extract honey from the comb
Retards the rate of straining and clarification of honey (settling and
clearing of entrapped air bubbles)

The body (viscosity) of honey can be reduced by heating

The density
The weight of a substance per unit volume
It is usually expressed as pounds/cubic foot, pounds/gallon, or grams/ milliliter
Honey meeting the grading requirements for U.S. Fancy or Choice must have a
density of at least 11 pounds per gallon (453x11 gm per 3.87 liters)

Specific gravity
The ratio of the weight of a volume of a substance to the weight of the same volume
of water
The minimum density for top-grade honey corresponds to a specific gravity of
1.4129
The refractive index
The ratio of the velocity of light in the substrate to that in air
Used to determine the water content of honey

Color: an optical property of honey

Honey varies in color from colorless to deep red
Reasons for the different colors of honey
1. Flavor and color of honey depend upon gathered nectars
2. Honey usually becomes darker in color with time, which depends on;
a. Honey composition
b. Natural honey color
c. Temperature at which honey is stored

Granulated honey gains a lighter color

High temperature causes the honey to get darker in color as a result of
reactions of amino acids with honey sugar
The validity period of honey: if honey is stored in airtight containers under
optimal environmental conditions, its components remain fixed for a very
long time
 Compositions of honey
1. Moisture content in honey
Natural moisture of honey in the comb is that remaining from the nectar after
ripening
Moisture content of honey may change after removal from the hive as a result of
storage conditions after extraction
Water content of honey ranges between 13-25%
U.S. honey of grade A and B contains 18.6% moisture, but U.S. grade C has up to
20%moisture content
Moisture content is one of the most important characteristics of honey, having a
profound influence on;
Keeping quality of honey
Granulation of honey
Body (viscosity) of honey
Honey fermentation caused by sugar-tolerant yeast occurs only when moisture
content of honey is 17.1% and above
Average composition of honey
____________________________________________________
Component Average (%)
____________________________________________________
Moisture 17.2
Fructose 38.19
Glucose 31.28
Sucrose 1.31
Disaccharides, calculated as maltose 7.31
Higher sugars 1.5
Free acid as gluconic 0.43
Lactone as Gluconolactone 0.14
Total acid as gluconic 0.57
Ash 0.169
Nitrogen 0.041
____________________________________________________
Data was collected from 490 samples of US honey
2. The sugars of honey
The physical and behavioral properties of the honey is referred to its sugar
95%-99.5% of the solid (dry) weight of honey is sugars
Sugars of the honey are classified according to the size and complexity of their
molecules
Carbohydrates of the honey consists of a complex mixture of sugars,
including, Dextrose (glucose), Levulose (fructose), Sucrose, Maltose,
Kojibiose, Isomaltose, Nigerose, Trhalose … etc
Honey is composed mainly of monosaccharides, dextrose (glucose) and
levulose (fructose), constituting 85% of the dry weight of honey
Honey may contain up to 22 polysaccharides, but with small quantity
Significance of dextrose (glucose) and laevulose (fructose) in the honey
1. Giving honey its sweetness
2. Absorption of atmosphere humidity (hygroscopic prosperities)
3. Production of a large amount of energy by consumption (energy value)
4. Physical characteristics of honey

Dextrose (glucose) of the honey granulates more rapidly than laevulose (fructose)
due to its low solubility in water

Sources of the sugars of honey

1. Some occur in nectar
2. Other are formed during ripening and storage of the honey by effect of enzyme
action and honey acids
3. Acids of honey (pH 3.2 - 4.5, average 3.9)
Because of its great sweetness, the acidity of honey is largely masked
Importance of the acids of honey;
1. contributes to the honey flavor complex
2. involved in inhibition of the microbial growth
Acids constitute 0.5% of honey dry weight

A. Organic acids (earn the honey flavor) which include;

- Acetic acid - Butyric acid - Citric acid
- Malic acid - Succinic acid - Formic acid
- Lactic acid - Pyroglutamic acid - Gluconic acid

Gluconic acid is one of the most important organic acids of honey, which is
produced from glucose by means of glucose oxidase enzyme
B. Inorganic acids of honey, such as
- Phosphoric acid - Hydrochloric acids

C. Amino acids of honey

There are 11-21 amino acids that may occur in the honey depending on a kind of
honey, including;
- Proline - Glutamic acid - Alanine - Phenylalanine
- Tyrosine - Leucine - Isoleucine

Amino acids are present in honey in very small quantity, so they do not have a
nutritional value in daily diet
Amino acids cause the honey to become darker in color over the time as a result of
their slow reaction with honey sugars, which is accelerated by heating
The average proportion of nitrogen of honey is 0.04% , reaching sometimes 0.1%
40%-65% of nitrogenous materials of honey is proteins and some amino acids
Honey may contain 8-11 proteins depending upon a kind of honey. It is believed
that the source of these proteins is worker bees, not the nectar
An increase the proportion of proteins reduces the surface tension of honey which
increases the possibility of formation of foam and small air bubbles

foam air bubbles

4. Minerals of Honey
Ash compromises 0.17% of the dry weight of honey, sometimes up to 1%

Minerals present in honey include;

K, Cl, S, Ca, Na, P, Mg, SiO2, Si, I, Mn, Cu
5. Enzymes of honey
Invertase (known also as sacchrase or sucrase)

Sucrose dextrose (glucose) + levulose (fructose)

Invertase

Diastase (amylase)
• Converts starch to simple substances
• Breaks down during honey storage
• Nectar doesn’t contain starch, therefore, its role in honey is still unknown

Phosphatase

Glucose oxidase; produced by worker bees and converts the glucose as follows

glucose oxidase
Glucose Gluconic acid (dominant in honey) + Hydrogen
peroxide (H2O2) (bacterial inhibitor)
Sources of enzymes of honey
1. Worker beed
- Invertase - Glucose oxidase - Diastase (amylase)

2. Nectar and pollen grains

- Catalase - Phoshotase - Amylase

These enzymes have no nutritional value in daily diet as a result of small

quantity

Heating and high temperature during storage result in degradation and

weakening of enzymes of honey
6. Vitamins of honey

Honey contains small amount of vitamins, which include;

- Thiamin - Riboflavin - Ascorbic acid

- Pyridoxine - Pantothenic acid - Nicotinic acid

Source of vitamins of honey is nectar and pollen grains gathered by field

bees

Amount of vitamins decreases during filtration of extracted honey

Vitamins of honey have no significance in human nutrition due to their

small amount
7. Antibiotic activity of honey
Not the least of the many ancient uses for honey was in medicine as a dressing for
wounds and inflammations
Today medicinal use of honey is largely confined to folk medicine
Although modern medical literature describe its value in treatment of wounds,
burns, infections and other disorders
Anti-bacterial effect of honeys is referred to;
1. Glucose oxidase present in honey and produced by worker bees. This enzyme
converts glucose with end product of H2O2 (called inhibine or Dold) which inhibit
the growth of microorganisms
Amount of inhibine in honey depends on type of flowers, age of honey and
storage temperature
2. Density and acidity (pH 3.2-4.5) of honey
acidity of honey prevents the growth of bacteria
Density of honey suppresses the growth of normal yeasts
 Aroma and flavor of honey

It is of significance for beekeepers and consumers

Flavor of honey depends upon the gathered nectar

Volatile organic compounds are responsible for the flavor of honey, including;
Benzaldehyde
Furfural
Isovaleraldehyede
Phenylacetaldehyde

Factors affecting adversely the flavor of honey

a) High temperature
b) Unfavorable storage conditions
Granulation (crystallization) of honey
Effect of granulation on honey?

It influences the texture and color (become lighter in color) of the honey which

make it undesirable for costumer

Don’t impact the quality and flavor of honey

Crystallized honey is frequently more liable for the fermentation, if the yeast

spores exist
Forms of granulation of honey
1. Complete granulation
2. Partial granulation (occurs commonly in honey with high moisture content)
the lower layer is granulated
the upper one is in liquid status

Complete granulation Partial granulation

Size of crystals formed by the granulation of honey is variable, depending upon the
speed of crystallization process
The faster is the crystallization, the finer is the texture of formed crystals
Why honey crystallized?
Honey granulation is related to composition of honey and its storage conditions
1. Levulose (fructose) : dextrose (glucose) ratio
Glucose granulates easily and more rapidly than fructose due to its low solubility
in water
2. Dextrose (glucose) : water ratio
If the ratio is ≤ 1.7, granulation doesn’t occur
If the ratio is ≥ 2.1, honey granulates rapidly
Honey remains in liquid status, if the proportion of glucose doesn’t exceed
30%
3. Temperature (see table below)
4. Presence of wax pieces, pollen and propolis in the honey
Temperature )ᵒC( Speed of honey granulation
< 10 Less granulation due to increasing viscosity of the honey
10-20 Fast granulation
> 20 No granulation
40 Dissolve (liquefy) granulated honey
How to convert granulated honey to liquid status?
By indirect heating using water bath or warm air at temperature of 35-40 ºC for
20-30 minutes

Honey should not be exposed to direct fire flame because it adversely affect flavor
and color of the honey
How to avoid granulation of honey?

Keep the honey in airtight containers at room temperature (21-27 ᵒC(

Don’t store the honey at temperature between 11-18 ºC or in the refrigerator

Clarify the honey from pollen, wax pieces and air bubbles by means of a strainer

or nylon cloth

Indirect heating the honey using water bath or warm air

Clean the supers off the honey thoroughly before reuse in the hive or storage in

winter
In USA, liquid honey is heated prior to packing at 63 ºC for 30 minutes,
or at 71 C for one minute followed by rapid cooling at 49-52 ºC

Significance of such high temperature

1. To kill yeast spores causing the fermentation of honey

2. To maintain the honey in liquid status for long time

However, these high temperature reduce the nutritional value of honey

as a result of degradation of amino acids, vitamins, enzymes,
antioxidants and other materials
 Fermentation of honey
It is caused by sugar-tolerant yeast which grows on the honey and converts its main
sugar as follows;
Osmophilic yeast
Levulose & Dextrose Ethyl alcohol + CO2 (give the honey brighter color)
Ethyl alcohol + O2 Acetic acid (give the honey a sour taste) + H2O

Fermented honey Yeast spores

 Fermentation frequently occurs after honey harvesting

The degree of damage due to the fermentation of honey and its impact on the quality
and flavor of honey depends on:

Duration of fermentation process

Moisture content of the honey (fermentation doesn't occur when honey moisture

is 17.1% or below)

Degree of contamination with yeast

Storage temperature (no fermentation below 10 ºC and above 27 ºC(

How to distinguish the fermented honey?

Presence of foam and scum at the honey surface

Honey has an odor like that of sweet wine or decaying fruits

Production of large amount of gas (CO2), resulting sometimes in flood of

honey from jar or explosion of a container

Honey earns a sour taste

How to stop honey fermentation?

By heating indirectly at temperature of 65 ºC for 30 minutes to kill the yeast
Source of yeast causing fermentation

Soil of apiary

Use of wax combs containing honey from the former season

Use of wet wax combs after the extraction of honey

Honey inside the wax cells that isn’t capped yet is more liable to fermentation
than that is closed with wax capping

Main factors of fermentation

Existence of yeast spores

High moisture content of honey (more than 17.1%)

 Processing and storage of honey
Heat is the only practical agency for preventing granulation and fermentation but it
is a cause of deterioration of honey quality

Changes that take place in honey during storage

Honey darkens with age as a result of reaction between amino acids and sugars
Production of hydroxymethylfurfural, a degradation product of honey sugars
Increase of acidity
Weakening of honey enzymes

Deterioration in color, flavor, and enzyme content occurs rapidly by storage at high
temperatures
All of these deteriorative changes can be avoided by storing honey at temperature of
15 C, but this low temperature causes honey to granulate
How to maintain the quality and flavor of honey?

Honey should be well-ripe and contain a proper moisture content

Honey must be free of foreign particles such as pollen grains, dust, wax particles

Honey shouldn’t be fermented

Honey must be free of odor, whatever their origin

Some procedures implemented in beekeeping, which adversely affect the quality of

honey

Mixed different types of honey, particularly those with low quality

Harvest unripe honey

Harvest honey from wax combs that contain brood bees

Delay in precipitation and extracting honey

 Utilization of honey
1) High-energy carbohydrate food for people
Contain 82.4 gm carbohydrate per 100 gm honey (304 Kcal/100 g honey)
Food source for adults and infants because it contains easily absorbable
simple sugars
2. Used in cooking and baking and confectionery industry
Give breads the flavor and soft texture because laevulose of honey is able to
absorb and keep moisture
3) Used in the feeding of infants and children, especially children who suffer from
inflammation of intestines, bronchitis, constipation

Reasons for uses of honey in nutrition

It produces no acids by digestion because it is absorbed from the body within 15
minutes after ingestion without passing in alcoholic fermentation cycle
Benefits of honey used in the feeding of infants and children

Acids found in honey helps the body to absorb fat

Compensate for the lack of iron in breast milk and cow milk

Promote appetite

Relieves anxiety

Increases hemoglobin in children with anemia

Reduces constipation, diarrhea, and vomiting

Helps the obesity to a lesser extent than regular sugar

4. Used as food for athletes
5. Honey and diabetes
Rumored that the honey does not adversely affect patients with diabetes,
which is not true

But because the body absorbs the fructose of honey more slowly than glucose,
as well as honey is more able to sweeten food than table sugar, it may be
introduced in the daily diet of diabetes patients in proper amount (related to
the composition of honey) after consulting the doctor
6. Medical uses of honey
Treatment of severe burns, cleaning and healing of superficial
wounds and wounds dressing
Treatment of asthma, blood pressure, arthritis, premature aging, heartburn
and stomach ulcers, acne, inflammation of intestines

enhances the immunity system

Added to many medicinal preparations to give them a flavor and sweet taste

Reduces hair loss and bad breath

Helps to sleep

Relieves cough

Against infertility

Reduces the time required to recover from the flu and the common cold

Against alcoholism (reduces alcohol level in the blood)

Increases appetite
Treatment of some eye diseases such as rheumatoid eyelids and sore iris and
keratitis

Reduces tooth decay and gingivitis because of its anti-bacterial activity

Does not cause erosion of tooth enamel compared with orange juice

Against diarrhea

Lowers the level of cholesterol in blood, which leads to the reduction of heart
disease and blood vessel diseases

Note: When honey is used for treatment, it should be taken at rate of 50-80
g/day for adult for at least 1.5-2 months