1

E N T- 5 11 A p i c u l t u r e

Properties of Honey

Lecture-13
 2

Honey
 Honey is a supersaturated solution of sugar and water, and as such has
various properties, such as hygroscopicity, fermentation, granulation,
thixotropy, and the formation of hydroxymethylfurfural (HMF).
Hygroscopicity.
 3

Hygroscopicity
 Hygroscopicity is the ability of a substance, especially fructose, to absorb
moisture from the air.
 Honey, which contains different amounts of fructose, can absorb moisture in a
moderately humid area.
 In low humidity honey will give up moisture to the air.
 Conversely, in areas of high humidity, the surface of the honey will pick up
the moisture, which will gradually diffuse into the rest of the honey; during
long-term storage, honey will absorb enough water as to raise the overall
content of water to above 17 percent. I
 f honey incorporates too much water, sugar-tolerant yeasts will spoil the
honey by causing it to ferment (honey that contains over 18 percent water
will certainly ferment).
 4

Hygroscopicity
 This is why you should never consider the long-term storage of honey in a
damp area, such as a basement. Also, make sure the containers are tightly
closed.
 The good side of this property is that it benefits the baking industry because
it helps keep baked goods that contain honey moist and soft.
 Honey is also used in cosmetics for the same reason.

 5

Fermentation
 Fermentation. Sugar-tolerant or osmophilic yeast spores (genus
Zygosaccharomyces), under high moisture conditions, are able to germinate
in honey and metabolize its sugars.
 These are “wild” yeasts, not the ones found in bread or beer.
 As the sugars of honey are metabolized, the yeasts produce the by-products
alcohol and carbon dioxide, which will spoil honey.
 Originally, these yeasts may have been used to produce early alcoholic
drinks; today “cultured” yeasts give more predictable results and are used to
make mead (honey wine) and honey beer.
 Probably all honeys contain osmophilic yeasts in the form of dormant spores;
given the right conditions, these spores will germinate and multiply.
 6

Fermentation
 Conditions that will influence fermentation are:
 ¥ Water content of the honey.
 ¥ Temperature at which the honey is stored.
 ¥ Number of yeast spores in the honey.
 ¥ Granulation of the honey, which results in an increase in the water content
of the remaining liquid portion.
 Fermentation of honey can be prevented if its moisture content is less than 17
percent, if it is stored at temperatures below 50°F (10°C), or if it is heated to
145°F (63°C) for 30 minutes, which kills the yeast.
 Heat the honey rapidly (it must not reach a temperature of more than 180°F
[82°C]), to prevent it from burning and darkening; stir carefully while
heating.
 7

Fermentation
 Cool honey quickly to retain the delicate flavors.
 Once honey has fermented, it cannot be saved and should not be fed to bees
because the alcohol content may poison them.
 8

Granulation
 Most honey will granulate after it is removed from the comb; some kinds of
honey granulate in just a few days after being extracted (pure canola, aster,
mesquite, or goldenrod honey), whereas other types remain liquid for weeks,
months, and even years (alfalfa, sourwood, and others).
 Different flower nectars have different proportions of sugars. Honey
consisting of a greater proportion of glucose to fructose will granulate faster,
because only the glucose crystallizes.
 Glucose forms two kinds of crystals; one is a simple sugar crystal and the
other is a glucose hydrate crystal.
 The latter contains some water, and because of this, when honey crystallizes,
the chances increase that it will also ferment.
 Honey that granulates naturally can also produce undesirably large crystals
(e.g., canola honey) or very fine crystals (e.g., mesquite honey).
 9

Granulation
 In order to keep stored extracted honey in a liquid state, it has to be heated to
145°F (63°C) for about 30 minutes.
 To keep out any “seed” or particulate matter, air bubbles, wax particles, or
pollen, commercial packers force “flash-heated” honey through special filters
to strain out any foreign particles.
 The cleaned honey is then “flash-cooled” and stored or bottled.
 Partially granulated but unfermented honey, often considered “spoiled” by the
uneducated consumer, is, in fact, perfectly good to eat.
 Larger honey producers make a form of controlled granulated honey, or
“cremed” honey, by a method called the Dyce process (described in this
chapter) and sell it as a spread.
 10

Granulation
 (Note the spelling of “cremed.” It is missing the “a” as in “cream” so as not to
suggest this product contains any dairy ingredients.) This honey has very fine
crystals and does not ferment.
 The ideal temperature for honey to granulate is 57°F (14°C).
 Unless the object is to produce this kind of honey, store honey above this
temperature.
 To prevent granulation during longterm storage, honey may be kept in a
freezer.
 To liquefy small quantities of granulated honey, place the container in a pan
of warm water until the crystals are melted.
 Do not let the honey overheat, as many of the flavors and aromas of honey
are volatile and are destroyed by heat. Five-gallon buckets or barrels of honey
are generally liquefied in a “hot room.”
 11

Granulation
 Another method is to put an uncapped container of honey into the microwave
and heat it for one minute and then for additional 30-second increments until
it is liquefied. Never leave honey containers unattended when heating.
 12

Thixotrophy
 A few rare honeys have thixotropic characteristics.
 In the comb, the honey appears to be solid and cannot be extracted due to its
thick, viscous nature.
 However, if the honey is subjected to vibration with a special type of
extractor, or as honey is being spread on bread, it will liquefy.
 As soon as the vibration stops, the honey reverts back to a thick, gel-like
solid. Thixotropic honey contains more proteins, which impart the honey with
this unique property.
 The most famous thixotropic honey is from ling (Calluna vulgaris),
commonly found growing on the moors of Europe. Another is pure grapefruit
honey (Citrus paradisi) and Manuka honey (Eucalyptus spp.) from New
Zealand.
 13

Formation of Hydroxymethylfurfural (HMF)

 HMF is produced when fructose breaks down in the presence of high
temperatures and some metals.
 HMF is measured in honey sold on the world market, and if the levels are too
high, the honey may be rejected. Factors that favor HMF formation are:
 ¥ Fructose (starting material); HMF will not form in sucrose syrup.
 ¥ Heat.
 ¥ Time.
 Low pH (acidic conditions).
 ¥ Metal ions (stabilize HMF), for example, if the honey (or high-fructose
corn syrup) is stored in an untreated metal container.
 14

Formation of Hydroxymethylfurfural (HMF)

 If HMF levels are very high, such as when honey or high-fructose corn syrup
has been stored in the sun, do not feed it to bees.
 If you rehydrate the syrup by adding water, the HMF breaks down and forms
levulinic and formic acids.
 Both of these acids are toxic to bees and make the honey or syrup
unpalatable. It is best to throw this honey or syrup away.
 15

Medicinal Peoperties of Honey

 Honey is known for its many healing properties; some have been
scientifically studied, and some have not.
 Various groups maintain that honey is helpful in:
 ¥ Retaining calcium in the body.
 ¥ Counteracting the effects of alcohol in the blood.
 ¥ Providing quick energy.
 ¥ Deterring bacterial growth, especially on burns.
 Medicinal applications of honey (such as for burns and wound healing) have
been reported, showing that honey
 16

Medicinal Properties of Honey

 Contains an anti-inflammatory agent.
 ¥ Stimulates new tissue growth.
 ¥ Promotes healing, preventing scarring.
 ¥ Provides a protective thick layer.
 ¥ Has antimicrobial properties (due to the low pH and low water content and
the presence of hydrogen peroxide) and beneficial microbes (if the honey is
fresh or uncured.)
 ¥ Contains antioxidants (Science News September 12, 1998;
www.sciencenews.org); darker honey contains more antioxidants than lighter
honeys
 17

ANY QUESTIONS?
 18

+322 686 – 2246

asifaziz@uaar.edu.pk

CONTACT US PMAS-Arid Agriculture University Rawalpindi

Department of http://www.uaar.edu.pk/pak_korea/index.php
Entomology
PMAS-AAUR