Why honey doesn't get spoiled?
Why honey doesn't spoil?
Does Honey never spoil?
Does Honey Every go Bad?
In 1913, American archaeologists discovered an altar of honey in the Egyptian pyramid’s ancient tomb. After identifying this altar of honey for more than 3300 years.
Scientists has defined honey as Supersaturated solution, mainly consists of sugars - glucose and fructose. Having supersaturation property, heat, enzymes or other chemical agents can increase the amount of material dissolved.
Honey is the unique organic compound that doesn’t go bad and remains healthy for very long time. One of the reasons is that honey is extremely acidic with a PH of 3 to 4.5 that doesn’t allow any bacteria to grow in Honey.
Another reason lies in the process that takes by Honey bees producing honey. Initially the nectar collected by honey is a water solution with 60 - 68% water . But when honey bees take in and store honey in their stomach their exercise greatly reduces the amount of water extract in honey. Further nectar in bee’s stomach reacts with enzymes breaking down honey further. (Courtesy: Quora Stiffen Johnson)
It's the glucose oxidase (GOx) which is converted into gluconic acid (C6H12O7) and hydrogen peroxide which causes a chemcial process that breaks the sugar down giving honey an acid medium w/ low pH via gluconate ion's. Moreover the now forming hydrogen peroxide (H2O2) acts has a shorterm killer of bacteria, mold, and fungi, organisms aka microbes As well by reducing the moisture content of the bees nectar down to 18% water (H20) some of which is done by the bees fanning the combs each night this yields in a high osmotic pressure (ψπ = − C R T) which acts as an even further shield against said microbes. (Courtesy: Quora : Nelson Jacobsen)
Cyrstallization in Honey is a pretty natural things. A true raw honey crystallizes over a period of time. This does not mean it is spoiled. In order to prevent honey from crystallizing, beekeepers process the honey by heating and pasteurizing the honey to get a good texture and uniform color. Looking at the texture of the honey one gets deceived in picking the wrong honey in the supermarket.
Tip is to not put your honey in the refrigerator.Below 52 °F, crystallization slows down, so feel free to freeze your honey. And at temperatures above 77 °F, honey resists crystallization best. But honey crystallizes most quickly at temperatures of between 50 and 59 °F. So, if you want to avoid having to heat your honey to remove crystals (apparently slow, indirect heat is best for that, by the way), avoid the refrigerator. (Source : https://io9.gizmodo.com/why-honey-is-the-only-food-that-doesnt-go-bad-1225915466)
Storage of Honey:
Storing Honey plays a major role in the Expiry of honey. The fact honey being hydroscopic means that it has little water in its natural state but can easily suck in water if its exposed to it. So the final key to honey remaining unspoiled is making sure it's well sealed and stored in a dry place.
Does Expiry date for Honey makes sense?
Food products sold in the supermarket, including honey, expiration or best before dates is a commercial requirement, as a true original pure raw honey does not have an Expiry date if it is stored in right temperature and glass bottle.
Buy Original pure Raw 100% pure Honey from HoneyBasket, you don't need to worry about expiry as it directly from Forest, blessed by tribals, who knows which honeycomb is good , comes direct to your home in a glass container.
Carbohydrates and the Sweetness of Honey. The National Honey Board. (1995).
Honey: A Reference Guide to Nature’s Sweetener. National Honey Board. Firestone, CO. (2005).
Janini, Thomas E. Chemistry of Honey. The Ohio State University College of Food, Agricultural, and Environmental Sciences. (2014).
Kappico, Jenifer T., Asuka Suzuki, and Nobuko Hongu. Is Honey the Same as Sugar? The University of Arizona: College of Agriculture and Life Science Cooperative Extension. AZ1577 (2012).
Manyi-Loh, Christy E., Roland N. Ndip, and Anna M. Clarke. Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities. Journal of Internal Molecular Science (2011); 12 (12): 9514-9532.
Sammut, Dave. The Tale in the Sting. Chemistry in Australia (2015): 18-21.
Viuda-Martos, Manuel, et al. Aroma Profile and Physical-Chemical Properties of Artisanal Honey from Tabasco, Mexico. International Journal of Food Science & Technology 45.6 (2010): 1111-1118.
Comments will be approved before showing up.