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TRANSLATE:
WEB PAGE
TRANSLATE:
Starch Index:
WEB PAGE
- Starch Index
- Corn Starch
- Potato Starch
- Wheat Starch
- EU Policy, FEOGA
- Danish Starch Industry
- Starch Slurry Density Table
- Laboratory Methods
- E-numbers
TABLES & METHODS
ONE-PAGE PDF

Honey, is a mixture of sugars
formed from nectar by an enzyme, invertase, present in the bodies of
bees. Honey varies in composition and flavor, depending on the source
of the nectar (clover, orange blossom, sage, etc). A typical analysis
of honey would show (exclusive of undetermined substances): 38% fructose,
31% glucose, 1% sucrose, 9% other sugars, 17% water and 0.17% ash. It
is estimated to be approximately 25% sweeter than table sugar, so less
can be used. The taste differs according to the source of pollen, and
blending for optimum flavor regularly occurs. The highest quality honeys
are minimally filtered to remove beeswax and bee parts, and heated just
enough to facilitate packing. If the honey later recrystalizes, simply
heat the jar in a pan of hot water. Honey that does not recrystalize
has been overly heated and filtered.