How to determine the purity and naturalness of honey when buying it on the market? All honey lovers can do its organoleptic analysis, i.e. to give it visual, olfactory and gustatory evaluation.
Visually, transparent Bank, you can identify the color, impurities, signs of fermentation, as well as defects of crystallization of honey. Color can vary from colorless to yellow, brown and brownish. The colored indicator honey cannot be distinguished from the counterfeit. As a mechanical natural impurities are allowed pollen, wax particles. But it should not be unwanted impurities parts of the bee's legs, wings, larvae and other debris. That honey has strayed, says its active foaming, bubbling gas with a characteristic odor and taste. Most often, the fermentation is observed in immature honey. Only hermetically sealed bee cells are ready honey. But if the beekeeper took sotiraki unsealed, they honey has a high percentage of humidity (at a rate of up to 21 %), lack of enzymes, antibacterial agents, antibiotics, and preservatives. All this creates favorable conditions for natural reproduction of yeast cells, which are always contained in the honey. This honey is quickly sours and is not suitable for long term storage.
Speaking of crystallization of honey, it should be noted that after pumping within 3-10 weeks honey is in a liquid state, and then begins to secretariats. Some people prefer to only buy liquid honey, believing that mass of crystals this way is a mixture of sugar. Crystallization of honey is a natural process that results in the final maturation of the product, and does not affect its original quality. But the essence of it in the next. Liquid glucose is formed a large number of crystals, fructose remains in the liquid state and is evenly distributed between the crystals. Honey containing more fructose, crystallize slower and after crystallization they Slovenia (acacia, Heather, raspberry, melilot). The nature of crystallization can be: Slovenia, fine-grained, coarse-grained. Coarse-grained crystallization - buckwheat, sunflower and honey herb.
Fans of honey should also be aware that liquid honey from our bee plants appears in July and the final crystallization of all varieties of honey occurs in early October. May honey is very rare, and if there was, in small quantities. This honey collected from willow, garden, dandelion warm spring.
Out of line you can evaluate density (viscosity), as well as the nature of crystallization. Mature honey viscous - what determines when taking a spoonful of honey and a lump sum of its rotation when the honey should be screwed on the spoon, and immature flows. Evaluation of honey for crystallization of detecting various defects. For example, if in the winter in a glass, we see that secretaryshall third of the honey, and the rest is liquid, then it suggests that honey is pumped out immature. Immature honey crystallizes loosely and unevenly, whereas benign crystallizes tightly and evenly. And, of course, in winter and early spring honey is not liquid, in addition to the factory of canned packages. In this case, the crystallization does not occur, because the banks are closed tightly.
The quality of honey and determine its aroma. And it depends on the presence in honey of essential oils of plants. For types of monofloral honeys inherent flavor of one plant (melilot honey has the smell of this plant, buckwheat flavor of buckwheat honey plant and t.d). Polyflame honey have a bunch of different scents, as this teams honey (forb meadow, field and t.d.). A spoonful of honey should be carefully sniff, inhaling the scent of honey. This may be the following defects: abnormal smell (smoke, combustible substances, odors due to the improper storage of honey in the garage, cheese cellar and t.d.or suspected counterfeit, which has the smell of old combs taste fresh, the texture is initially liquid and glassy, without air bubbles during storage - thick, sticky, sticky, gelatinous, crystallization - Slovenia, very poor pollen composition. Not only the smell, you can smell, especially when weak or delicate aroma. So honey, you need to taste to taste, enjoy the aroma.
Almost all the existing varieties of honey have any flavor (from weak to strong, the taste is mild, sweet, pleasant, with a weak flavor. If swallowed call a feeling of sore throat is the result of irritating enzymes of honey on the mucous membrane of the pharynx, which is characteristic of natural honey. Sugar honey not possessing these properties. Unpleasant taste may be due to the presence of impurities; the taste of caramel can be warmed honey; the sour taste of honey immature with signs of fermentation.
When selecting honey, you can follow the above methods of assessment of its genuineness. And only when questioned or suspected counterfeit applied laboratory research on meat and dairy and food control stations, in city and regional veterinary laboratories.
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