Food Testing
Honey is produced from flower nectar by worker bees. Its color and composition vary according to botanical source, processing, and storage. Honey analysis supports the assessment of purity and quality by examining its principal constituents and characteristic properties.
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The proportions of sugars can change during storage, and similar fructose and glucose ratios may be used in honey adulteration. Laboratory analysis helps assess the composition and quality of honey.
- Moisture content
- Sucrose
- Fructose / glucose ratio
- Acidity
- Water-insoluble solids
- Electrical conductivity
- Ash content
- Diastase activity
- Hydroxymethylfurfural (HMF) content
- Minerals
- Residual pesticides
The analysis follows international standard methods, including AOAC methods and the international harmonized method for honey.