Tips for Buying Premium Honey. How do you define high-quality honey?

 


Many of us are left wondering, even after deciding that a particular floral variety of honey would be our favorite type of honey, "How do I choose the same floral variety of honey amongst all the countless brands of honey from all over the world, with a big range of prices in the market place?"

I make sure I get a good deal by keeping an eye out for particular details when perusing the bewildering array of honey sticks available in stores. Five criteria can be used to determine whether or not honey is of high quality, or valuable.

1. Hydration Levels

The water content of high-quality honey is typically quite low. When the water content of honey is higher than 19%, fermentation is possible. All honey that hasn't been pasteurized will have wild yeasts, which explains why. Osmosis will take enough water from the yeast to force them into dormancy, rendering them harmless in low moisture honey due to the high sugar concentration. Honey with a higher water content may support yeast growth, leading to fermentation while in storage.

Honey readily absorbs atmospheric humidity due to its high hygroscopicity. As a result, producing high-quality honey with a refractometer-measured low water content can be challenging in particularly humid regions. The moisture level of raw honey can be as low as 14%, making it a more valuable commodity that commands a higher price. Mead should not be made with honey that contains more than 20% water. Taking two identical, well-sealed jars of honey from different sources and comparing their relative water content is a quick and easy technique to get a sense of the water content of honey. To see the bubbles rise, invert the two jars. Honey bubbles with a higher water content will rise more quickly.

2. Hydroxymethylfurfural (HMF)

HMF forms slowly during storage and rapidly when honey is cooked; it is a breakdown product of fructose, one of the primary sugars in honey. Therefore, the duration of honey's storage and the degree to which it was heated are both estimated based on the amount of HMF present in the honey. The presence and concentration of HMF in honey varies widely amongst different honey varieties. The presence of a lot of HMF could be an indication that the extraction process was overheated. Bulk honey trades often necessitate a level of 10–15mg/kg to allow for further processing and then give some shelf life before the level reaches 40mg/kg. In warm climates, it is not unusual for honey to contain more than 100 mg/kg of HMF. The ambient temperatures (over 35°C) that honey is exposed to along the distribution channel play a major role in this. There is a maximum allowed HMF level for honey imports in some nations. Because honey turns darker as it's stored or heated, that can be a sign of its quality, so keep an eye on that, too.

3. Triple-sugar blend

In addition, inverted sugars adulteration can be indicated by HMF levels above 100 mg/kg. Sucrose, or cane sugar, is "inverted" into HMF when heated in the presence of a food acid. HMF levels as high as 1,000 mg/kg have been found in several foods and drinks that use high fructose corn syrups as a sweetener, such as carbonated soft drinks.

4. Contaminants

Most shoppers want high-quality honey to seem unblemished and transparent. High-pollen honey appears cloudy, and other contaminants like wax, bee parts, splinters of wood, and dust make it look unappealing and unappealing to buy and consume, giving the impression that it is of very low value. Unfortunately, this type of honey is not easily connected with good grade honey, and is quickly rejected by most people at the supermarket, despite the fact that it may contain beneficial particles like pollen. This explains why raw, unprocessed honey is so hard to come by. Since they tend to look foggy, they lack commercial appeal.

5 - Shade

Color grading honey into light, amber, and dark categories has little to do with the product's quality. While honeys with strong flavors, like basswood honey, tend to be on the lighter side, those with softer, more agreeable flavors, like tulip poplar honey, can be rather black. The Pfund Scale uses millimeters to quantify the shade of honey. The darker the honey, the more minerals it contains, the higher the pH values, and the stronger the aroma and flavor, however this is not always the case. Darker honeys have been discovered to have much more of a variety of minerals than lighter honeys.

 

 

 

 

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