talizadaFalsification or counterfeiting of honey has been known since ancient times, especially in connection with the development of the sugar industry. Over the past century rigging techniques improved.

They began to use syrup, invert sugar, sucrose. For forgery used different carbohydrate containing substances, such as potato and corn starch, and other products. Forged honey has become difficult to distinguish from natural not only organoleptic and also in laboratory research.

Protection consumers honey from buying counterfeit products in the trading network undertaken by the state, but often people purchased honey not only in addition to the markets and shops from private individuals. Consumers should know about the existence of counterfeit honey, and be able to recognize them. Currently known counterfeits honey can be summarized in three large groups: natural honeys with the addition of unauthorized products to increase their weight and viscosity, honeys produced by bees from the nectar of sweet products is not the origin, and artificial honey.

Methods of determining the quality of honey

Peoples have their own methods of how to determine the quality of honey, for example, the use of indelible pencil. The point is on paper, finger or a spoon applied the layer of honey and indelible ink is held in honey or pencil dipped directly in honey. Supposed if the honey is adulterated, i.e. honey contain any impurities (sugar, honey sugar, and also increased amount of water), it will be painted track by the pencil. There is another popular method to identify counterfeit honey. It is in the sample on blotting paper. A small amount of honey puts on blotting paper. If after a few minutes on the reverse side of the paper will be watery spot, it is considered a sign of tampering.

If you buy honey, look in directories, how it should look. The main thing, honey must have a certain flavor, honey flavor, that is a bunch corresponding to certain varieties of honey; must match and color.

If the honey is too white, it should arouse suspicion if it did not sugar. If the color is dark it can means that honey could be honeydew. If blunted its aroma, taste of caramel it means that honey melted.

Also notice to the consistency of honey – it must match the density of the class, at a temperature of 20 degrees it is screwed onto a spoon, like a ribbon, sweet strings, interrupted at some point. Liquid honey should arouse suspicion. Rather, it is an immature honey. It will not be stored as it contains a lot of water. Such honey will not “wound” on a spoon, and will simply drain away. If you buy honey in the winter it should not be liquid, and if it is so, then it is likely warmed or diluted. Before buying make sure the honey to ferment. If with stirring felt that honey was not sticky, foamed active and on the surface appeared bubbles of gas. There is comes a specific sour smell, and also has an alcohol or burnt taste. Before purchasing a large quantity of honey, buy 100-200 grams per sample. Beware purchase honey from apiaries, located along the road routes with heavy traffic. This honey can be an increased amount of lead compounds and other substances falling on the flowers with the exhaust gases of cars. With nectar and pollen lead gets into the honey, and it is dangerous for the health. Very bad honey collected in areas with unfavorable environment.

 

How to determine the impurities in the honey

To determine in the honey various impurities recommend the following ways. Pour honey into a transparent jar and add distilled water – honey dissolves, settles on the bottom of the admixture.

  • To detetmine an admixture of flour or starch in the honey need to pour in a glass or jar 3-5 ml of an aqueous solution of honey (1: 2) and add 3-5 drops of lugol’s solution (or iodine). If the honey contains flour or starch, the solution turns blue.
  • Starch syrup (a mixture of cool water and starchy sugar) can be identified by the appearance, the adhesiveness and by the absence of crystallization. You can also mix one part honey with 2-3 parts of distilled water, add a quarter of 96% alcohol and shake. If the honey has a glucose syrup, the solution will take milky color. After settling of the solution settles semi transparent sticky mass (dextrin). If no impurity, the solution remains clear.
  • Detect impurities sugar (beet) syrup and ordinary sugar can if added to a 5-10% solution of honey in water solution of silver nitrate. If the result is a white precipitate of silver chloride, it indicates the presence of impurities. If the sludge is not present, the honey is pure. There is another way: to 5 ml of a 20% solution of honey in distilled water, add 22.5 ml of methanol (charcoal) alcohol, in the formation of an abundant white precipitate yellowish, honey contains sugar syrup.
  • For impurity detection invert sugar has a rather complicated method: 5 g of honey rubbed with a small amount of ether (in which cleavage products dissolved fructose) and then the ether solution was filtered into a cup evaporated to dryness and the residue was added 2-3 drops of a freshly prepared 1% resorcinol solution in concentrated hydrochloric acid (sp. gravity 1.125 g). If the impurity will turn orange (to cherry-red) color, so there is invert sugar.

Increased percentage of sucrose in the honey, which can be installed in the laboratory, says about his poor quality: in the natural flower honey sucrose not more than 5%, no more than 10% in the honeydew. The better quality of honey, the lower the sucrose. “Sugar” honey has its organoleptic characteristics: the smell of old honeycomb, sweet taste expressionless, liquid consistency (if fresh), long-term storage becomes thick, adhesive, sticky.

“Sugar” honey, as well as all non-natural honeys, different of lack of vitamins, organic acids, proteins and aromatic substances, mineral salts. The sugar honey main element is silicon and virtually no remaining salt, there are only traces of them.

  • If honey does not crystallize, it can be assumed that there is an admixture of potato syrup.
  • In order to detect impurity honeydew poured into a glass 1 part of honey water solution (1: 1) and add 2 parts of calcareous water, then heat the mixture to reflux. If formed flakes brown precipitates, then this indicates the presence of impurities honeydew honey.