Understanding Good Quality Honey – The Pure Honey Parameters
If you are looking forward to include pure honey into your diet, here are some tips to know about purity of honey. Although there is no clear standard on what makes honey good quality honey, experts judge quality of honey by the parameters mentioned below:
It is believed that good quality honey has low water content because honey is likely to ferment and lose its freshness if its water content. This can be easily measured using a gadget called refractometer. This is usually greater than 19 per cent. Unpasteurized, raw honey comprises of wild yeasts. Honey is known to be hygroscopic. This means it can easily absorbs moisture from the air. The moisture content in raw honey can be as low as 14%. This is deemed as good. So try turning the jar upside-down and watch the bubbles rise. Honey with more water content will make bubbles rise faster.
High levels of HMF (Hydroxymethylfurfural); greater than 100 mg/kg may be an indicator of adulteration with inverted sugars. Usually cane sugar or sucrose is “inverted” through a process of heating with a food acid. This process creates HMF.
HMF is a break-down product of fructose. This is formed slowly during storage and quickly as soon as honey is heated. The amount of HMF present in honey can be used as a guide to storage length as well as the heating amount that has taken place. The occurrence of HMF and accumulation in honey is variable. This depends on the type of honey type. High HMF levels indicate excessive heating during the extraction process.
Good quality honey is expected clean and clear visually. Honey consists of high pollen content and appears cloudy. Presence of other contaminations such as particles dust, wax, bees, wood splinters, may make it look unappealing for anyone to buy and consume. Pure honey appears cloudy.
The colour of honey is categorised into light, amber, and dark categories. The colour of honey is measured on the Pfund Scale in millimeters. Although this is not a clear indicator of quality of honey quality, generally speaking, the darker colour the honey, the higher its mineral contents. Darker honey will have higher quantities of minerals such as potassium, sulfur, chlorine, magnesium, iron, manganese, and sodium.