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Honey - according to consumers and science, the product is useful, healing and the most demanded of the entire beekeeping range, but only if it is natural. Lucky for those who have familiar beekeepers, who have the opportunity to buy proven products. And what should an ordinary market buyer do, how to protect oneself from a fake and be confident in its quality?
Often, sellers represent cheap goods, for which there is no demand, as more popular and expensive. For this reason, you should have an idea of how to distinguish between varieties of honey.
The color, flavor and taste of each variety depend primarily on the plant pollinated by bees just before production.But pure honey does not happen, because insects have a habit of flying from place to place, often changing even the terrain. However, in each class, you can determine which range of colors prevails.
Types and color of honey
Each type has its own external features and healing properties.
- Lime. Recognized as the most useful in the fight against colds. It is generally light amber in color, may be yellowish and transparent.
- Buckwheat. It has a rich taste with a slight bitterness. Mostly dark brown or dark yellow with a reddish tinge.
- Forest. The color range ranges from light yellow to light brown.
- Meadow. It has light shades.
- Acacia. Honey from this plant is almost transparent. The only exception is the candied state when the color becomes almost white.
- Clover. Amber color with shades from light to saturated and a special aroma.
- Crimson. Only honey took shades not of berries, but of flowers, therefore the product itself is of light tones.
Checking honey on external signs
When buying honey there is no way to do any researchYes, the seller will not allow the use of additional substances to test their products, but I want to buy natural and high-quality goods. It remains only to learn how to determine whether or not honey is real, by external signs.
- If there is a bubble blister on the surface of the sweet product, this is a sign of fermentation, therefore water is added to it. The content of natural honey contains wax, pollen and other inclusions of natural origin. Transparency and too clean appearance indicate that the product is artificial.
- When rubbed with fingers, natural honey should be absorbed into the skin.
- Trying to taste, you should feel its astringency, a slight burning sensation, tingling in the mouth and sweetness in moderation. When the sensibility and taste of caramel is felt, there is a possibility that the honey is “heated”. This technique is sometimes used to add a presentable product, but the useful properties are lost, and in some cases (depending on the preheating temperature) the product may even be harmful.
- Natural honey has a unique fragrant aroma, and its artificial counterpart is odorless.
- Do not be alarmed when the bee product is sugared. This is an indicator of naturalness, as it is prone to crystallization, in contrast to the fake. Knowledgeable buyers do not always seek to buy honey in liquid form, and its crystallization speaks of excellent quality, which is the most reliable test.
Checking the bee product at home for the presence of additives
Viscosity maturity rate. Quality and mature is the product that has passed certain processing by bees, which has reached the minimum degree of moisture and is sealed by them. Part of the unscrupulous beekeepers in the pursuit of profit begins pumping honey, not waiting for the process to complete and reach maturity. As a result, the product is not intended for long-term storage, fermentation begins in it, and the taste and healing qualities are lost.
At home, the maturity test can be performed with a regular spoon, which should be scooped up with some honey and raised to the formation of a wide, elastic stream. It should flow continuously and settle down a hill, not spreading.
Again, with a spoon, type the result of bee work, lift and scroll, holding horizontally, around the axis. Honey should not drain. It speaks of his maturity.Otherwise, it will look like a liquid mass and will begin to spread across the surface.
Candied product began to be divided into liquid and crystallized parts - an indicator of immaturity.
Weight check. Honey is heavier than water. The average weight of 1 l of honey is 1.4 kg minus the dishes. If this figure is less, then there is a significant part of the water.
Simple ways to check the naturalness of honey
- One teaspoon of honey is dissolved in warm water and left to stand for an hour. Falsified bee product will leave a sediment at the bottom of the glass or floating flakes on the surface.
- Put some honey on a piece of paper and set it on fire. Quality product will remain unchanged on burnt paper. The fake will turn brown like burnt sugar and leave a matching scent.
- An effective way to check the naturalness of honey and convenient even when buying on the market is a chemical pencil. In contact with moisture, it changes color, so dropping it into a bee product, you can easily determine whether you are selling a product or diluted with water with added sugar.
Sugar is often a component of a falsified product. Check at home his beekeepers recommend in several ways.
- Dip some honey in hot milk - if it is fake with the addition of burnt sugar, then it will curdle.
- Tea with natural honey will color it in a dark color, a fake will not change.
- Place a piece of breadcrumbs in sweetness and leave for 10-15 minutes. Cured bread is a sign of quality; if softened, then you have honey with sugar syrup. Doubtful quality gives and white color, close to sugar.
- Put some honey on the paper that can absorb moisture, and try to smudge it. If it worked, and there were wet marks - you can be sure that the surrogate contains water or syrup.
- A simple way to check at home for naturalness is a procedure with a hot stainless steel wire. Dip it in honey and take it out. Handy material must be clean, if traces of sticky mass remain - this is not a pure product.
- Authenticity is easy to determine by heating the honey, poured into a spoon, over the fire.The counterfeit is ignited and the natural product is slightly charred.
Determination of other additives
Often, a spoiled product is required to be realized by any means, and in order for an ignorant buyer not to notice signs of poor quality, sellers go for various tricks. The quality of the presence of non-inherent honey supplements suffers, but becomes marketable.
One of the determinants is iodine. It is enough to drop a few drops of it on a sweet product, and it is possible to determine the presence of starch added for density. As a result of a chemical reaction, the color will change to blue or blue. The more intense the color, the more foreign the means. In real honey, the hue does not change.
With the help of vinegar essence, added chalk is revealed. To do this, dilute the spoon of the product in 0.5 cups of water and drip vinegar. If there is a hiss of water, then there is chalk.
Conduct a test for the presence of molasses. Mix 2 spoons of water and 1 spoon of honey and add a few drops of ammonia, shake. The change in color of the solution to brown and the formation of the same sediment indicate that the additive is still there.
And knowledge, when honey is sugared, may also come in handy as a general information. The process basically begins one or two months after collection. The exception is mustard honey, which can thicken after 5 days, if left in an open container. The product of white acacia, on the contrary, remains in its original state for longer than six months, and if the bank is closed tightly - longer.
Unnatural honey, at best, does not bring any benefit to your health, and at worst - can have a disastrous effect on it. So do not neglect to check, at least minimal.
Video: how to determine the quality of honey at home