Honey: Difference between revisions

Line 178:

The specific composition, color, aroma, and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey.

== Classification ==

Honey is classified by its source (floral or not), and divisions are made according to the packaging and processing used. [[Regional honeys]] are also identified. In the US, honey is also graded on its color and optical density by [[United States Department of Agriculture|USDA]] standards, graded on the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.

=== Plant source ===

Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. The [[Rheology|rheological]] and [[Melissopalynology|melissopalynological]] properties of honey can be used to identify the major plant nectar source used in its production.

==== Monofloral ====

[[Monofloral honey]] is made primarily from the nectar of one type of flower. Monofloral honeys have distinctive flavors and colors because of differences between their principal [[nectar source]]s.> To produce monofloral honey, beekeepers keep beehives in an area where the bees have access, as far as possible, to only one type of flower. In practice, a small proportion of any monofloral honey will be from other flower types. Typical examples of North American monofloral honeys are [[clover]], [[orange blossom]], [[Salvia|sage]], [[Tupelo (tree)|tupelo]], [[buckwheat]], [[fireweed]], [[mesquite]], [[sourwood]], [[cherry]], and [[blueberry]]. Some typical European examples include [[thyme]], [[thistle]], [[Ericaceae|heather]], [[acacia]], [[dandelion]], [[sunflower]], [[lavender]], [[honeysuckle]], and varieties from [[Tilia|lime]] and [[chestnut]] trees. In [[North Africa]] (e.g. Egypt), examples include clover, [[cotton]], and [[citrus]] (mainly orange blossoms). The unique flora of Australia yields a number of distinctive honeys, with some of the most popular being [[yellow box]], [[blue gum]], [[ironbark]], bush [[List of Eucalyptus species|mallee]], Tasmanian [[Eucryphia lucida|leatherwood]], and [[macadamia]].

==== Polyfloral ====

Polyfloral honey, also known as wildflower honey, is derived from the nectar of many types of flowers. The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which flowers are blooming.

==== Honeydew honey ====

Honeydew honey is made from bees taking direct secretions from trees such as [[Pinus|pine]], [[Abies|fir]], [[Castanea|chestnut]], and [[Quercus|oak]] or primarily [[Honeydew (secretion)|honeydew]], the sweet secretions of [[aphid]]s or other plant-sap-sucking insects, to produce honey rather than from [[nectar]]. This honey has a much larger proportion of indigestibles than light floral honeys, thus causing [[Diseases of the honey bee#Dysentery|dysentery to the bees]]. Honeydew honey has a stronger and less sweet flavor than nectar-based honey, and European countries have been the primary market for honeydew honey. In Greece, [[pine honey]], a type of honeydew honey, constitutes 60–65% of honey production.

=== Classification by packaging and processing ===

[[File:Texas State Fair honey.jpg|thumb|A variety of honey flavors and container sizes and styles from the 2008 [[Texas State Fair]]]]

Generally, honey is bottled in its familiar liquid form, but it is sold in other forms, and can be subjected to a variety of processing methods.

* '''Crystallized honey''' occurs when some of the glucose content has spontaneously crystallized from solution as the monohydrate. It is also called "granulated honey" or "candied honey". Honey that has crystallized (or is commercially purchased crystallized) can be returned to a liquid state by warming. Despite a common misconception, honey crystallizing does not mean it has expired.

* '''Pasteurized honey''' has been heated in a [[pasteurization]] process which requires temperatures of {{convert|161|F|C|order=flip}} or higher. Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of [[hydroxymethylfurfural]] (HMF) and reduces enzyme (e.g. diastase) activity. Heat also darkens the honey, and affects taste and fragrance.

* '''Raw honey''' is as it exists in the beehive or as obtained by extraction, settling, or straining, without adding heat (although some honey that has been "minimally processed" is often labeled as raw honey). Raw honey contains some pollen and may contain small particles of wax.

* '''Strained honey''' has been passed through a mesh material to remove particulate material (pieces of wax, [[propolis]], other defects) without removing pollen, minerals, or enzymes.

* '''Filtered honey''' of any type has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed. The process typically heats honey to {{convert|150|–|170|F|C|order=flip}} to more easily pass through the filter. Filtered honey is very clear and will not crystallize as quickly, making it preferred by supermarkets. The most common method involves the addition of [[diatomaceous earth]] to honey that is heated to {{convert|140|F|C|order=flip}} and passed through filter paper or canvas until a cake of diatomaceous earth builds up on the filter.

* '''Ultrasonicated honey''' has been processed by [[Sonication|ultrasonication]], a nonthermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures around {{convert|95|F|C|order=flip}} and can reduce liquefaction time to less than 30 seconds.

* '''[[Creamed honey]]''', also called whipped honey, spun honey, churned honey, honey fondant, and, in the UK, set honey, has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consistency.

* '''Dried honey''' has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and [[anticaking agent]]s. Dried honey is used in baked goods, and to garnish desserts.

* '''[[Comb honey]]''' is still in the honey bees' wax comb. It is traditionally collected using standard wooden [[Hive frame|frames]] in [[honey super]]s. The frames are collected and the comb is cut out in chunks before packaging. As an alternative to this labor-intensive method, plastic rings or cartridges can be used that do not require manual cutting of the comb, and speed packaging. Comb honey harvested in the traditional manner is also referred to as "cut-comb honey".

* '''Chunk honey''' is packed in wide-mouthed containers; it consists of one or more pieces of comb honey immersed in extracted liquid honey.

* '''Honey decoctions''' are made from honey or honey byproducts which have been dissolved in water, then reduced (usually by means of boiling). Other ingredients may then be added. (For example, [[abbamele]] has added citrus.) The resulting product may be similar to [[molasses]].

* '''Baker's honey''' is outside the normal specification for honey, due to a "foreign" taste or odor, or because it has begun to ferment or has been overheated. It is generally used as an ingredient in food processing. Additional requirements exist for labeling baker's honey, including that it may not be sold labeled simply as "honey".

=== Grading ===

Countries have differing standards for grading honey.

In the US, honey grading is performed voluntarily based upon [[United States Department of Agriculture|USDA]] standards. USDA offers inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis." Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects, and clarity. Honey is also classified by color, though it is not a factor in the grading scale.

The USDA honey grade scale is:

{|class="wikitable"

|-

! Grade

! Soluble solids

! width=30% | Flavor and aroma

! width=30% | Absence of defects

! width=30% | Clarity

|- style="vertical-align: top;"

! A

|≥ 81.4%

|

;Good :"has a good, normal flavor and aroma for the predominant floral source or, when blended, a good flavor for the blend of floral sources and the honey is free from caramelized flavor or objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"

|

;Practically free :"contains practically no defects that affect the appearance or edibility of the product"

|

;Clear :"may contain air bubbles which do not materially affect the appearance of the product and may contain a trace of pollen grains or other finely divided particles of suspended material which do not affect the appearance of the product"

|-style="vertical-align: top;"

! B

|≥ 81.4%

|

;Reasonably good :"has a reasonably good, normal flavor and aroma for the predominant floral source or, when blended, a reasonably good flavor for the blend of floral sources and the honey is practically free from caramelized flavor and is free from objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"

|

;Reasonably free :"may contain defects which do not materially affect the appearance or edibility of the product"

|

;Reasonably clear :"may contain air bubbles, pollen grains, or other finely divided particles of suspended material which do not materially affect the appearance of the product"

|-style="vertical-align: top;"

! C

|≥ 80.0%

|

;Fairly good :"has a fairly good, normal flavor and aroma for the predominant floral source or, when blended, a fairly good flavor for the blend of floral sources and the honey is reasonably free from caramelized flavor and is free from objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"

|

;Fairly free :"may contain defects which do not seriously affect the appearance or edibility of the product"

|

;Fairly clear :"may contain air bubbles, pollen grains, or other finely divided particles of suspended material which do not seriously affect the appearance of the product"

|-style="vertical-align: top;"

! Substandard

|{{nowrap|'''Fails Grade C'''}}

|'''Fails Grade C'''

|}

India certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements.

=== Indicators of quality ===

High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at {{convert|20|°C|°F|abbr=on}} should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates honey with excessive water content of over 20%, not suitable for long-term preservation.

In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of {{convert|40|–|49|C|F}} to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, [[diastase]] activity, which can be determined with the Schade or the [[Phadebas]] methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a container's sides, is formed by air bubbles trapped during the bottling process.

A 2008 Italian study determined that [[nuclear magnetic resonance spectroscopy]] can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic [[amino acid]]s [[phenylalanine]] and [[tyrosine]]. This ability allows greater ease of selecting compatible stocks.

== Medical use and research ==

@@ Line 178: / Line 178: @@
 The specific composition, color, aroma, and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey.
+== Classification ==
+Honey is classified by its source (floral or not), and divisions are made according to the packaging and processing used. [[Regional honeys]] are also identified. In the US, honey is also graded on its color and optical density by [[United States Department of Agriculture|USDA]] standards, graded on the Pfund scale, which ranges from 0 for "water white" honey to more than 114 for "dark amber" honey.
+=== Plant source ===
+Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin. The [[Rheology|rheological]] and [[Melissopalynology|melissopalynological]] properties of honey can be used to identify the major plant nectar source used in its production.
+==== Monofloral ====
+[[Monofloral honey]] is made primarily from the nectar of one type of flower. Monofloral honeys have distinctive flavors and colors because of differences between their principal [[nectar source]]s.> To produce monofloral honey, beekeepers keep beehives in an area where the bees have access, as far as possible, to only one type of flower. In practice, a small proportion of any monofloral honey will be from other flower types. Typical examples of North American monofloral honeys are [[clover]], [[orange blossom]], [[Salvia|sage]], [[Tupelo (tree)|tupelo]], [[buckwheat]], [[fireweed]], [[mesquite]], [[sourwood]], [[cherry]], and [[blueberry]]. Some typical European examples include [[thyme]], [[thistle]], [[Ericaceae|heather]], [[acacia]], [[dandelion]], [[sunflower]], [[lavender]], [[honeysuckle]], and varieties from [[Tilia|lime]] and [[chestnut]] trees. In [[North Africa]] (e.g. Egypt), examples include clover, [[cotton]], and [[citrus]] (mainly orange blossoms). The unique flora of Australia yields a number of distinctive honeys, with some of the most popular being [[yellow box]], [[blue gum]], [[ironbark]], bush [[List of Eucalyptus species|mallee]], Tasmanian [[Eucryphia lucida|leatherwood]], and [[macadamia]].
+==== Polyfloral ====
+Polyfloral honey, also known as wildflower honey, is derived from the nectar of many types of flowers. The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which flowers are blooming.
+==== Honeydew honey ====
+Honeydew honey is made from bees taking direct secretions from trees such as [[Pinus|pine]], [[Abies|fir]], [[Castanea|chestnut]], and [[Quercus|oak]] or primarily [[Honeydew (secretion)|honeydew]], the sweet secretions of [[aphid]]s or other plant-sap-sucking insects, to produce honey rather than from [[nectar]]. This honey has a much larger proportion of indigestibles than light floral honeys, thus causing [[Diseases of the honey bee#Dysentery|dysentery to the bees]]. Honeydew honey has a stronger and less sweet flavor than nectar-based honey, and European countries have been the primary market for honeydew honey. In Greece, [[pine honey]], a type of honeydew honey, constitutes 60–65% of honey production.
+=== Classification by packaging and processing ===
+[[File:Texas State Fair honey.jpg|thumb|A variety of honey flavors and container sizes and styles from the 2008 [[Texas State Fair]]]]
+Generally, honey is bottled in its familiar liquid form, but it is sold in other forms, and can be subjected to a variety of processing methods.
+* '''Crystallized honey''' occurs when some of the glucose content has spontaneously crystallized from solution as the monohydrate. It is also called "granulated honey" or "candied honey". Honey that has crystallized (or is commercially purchased crystallized) can be returned to a liquid state by warming. Despite a common misconception, honey crystallizing does not mean it has expired.
+* '''Pasteurized honey''' has been heated in a [[pasteurization]] process which requires temperatures of {{convert|161|F|C|order=flip}} or higher. Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of [[hydroxymethylfurfural]] (HMF) and reduces enzyme (e.g. diastase) activity. Heat also darkens the honey, and affects taste and fragrance.
+* '''Raw honey''' is as it exists in the beehive or as obtained by extraction, settling, or straining, without adding heat (although some honey that has been "minimally processed" is often labeled as raw honey). Raw honey contains some pollen and may contain small particles of wax.
+* '''Strained honey''' has been passed through a mesh material to remove particulate material (pieces of wax, [[propolis]], other defects) without removing pollen, minerals, or enzymes.
+* '''Filtered honey''' of any type has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed. The process typically heats honey to {{convert|150|–|170|F|C|order=flip}} to more easily pass through the filter. Filtered honey is very clear and will not crystallize as quickly, making it preferred by supermarkets. The most common method involves the addition of [[diatomaceous earth]] to honey that is heated to {{convert|140|F|C|order=flip}} and passed through filter paper or canvas until a cake of diatomaceous earth builds up on the filter.
+* '''Ultrasonicated honey''' has been processed by [[Sonication|ultrasonication]], a nonthermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures around {{convert|95|F|C|order=flip}} and can reduce liquefaction time to less than 30 seconds.
+* '''[[Creamed honey]]''', also called whipped honey, spun honey, churned honey, honey fondant, and, in the UK, set honey, has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consistency.
+* '''Dried honey''' has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and [[anticaking agent]]s. Dried honey is used in baked goods, and to garnish desserts.
+* '''[[Comb honey]]''' is still in the honey bees' wax comb. It is traditionally collected using standard wooden [[Hive frame|frames]] in [[honey super]]s. The frames are collected and the comb is cut out in chunks before packaging. As an alternative to this labor-intensive method, plastic rings or cartridges can be used that do not require manual cutting of the comb, and speed packaging. Comb honey harvested in the traditional manner is also referred to as "cut-comb honey".
+* '''Chunk honey''' is packed in wide-mouthed containers; it consists of one or more pieces of comb honey immersed in extracted liquid honey.
+* '''Honey decoctions''' are made from honey or honey byproducts which have been dissolved in water, then reduced (usually by means of boiling). Other ingredients may then be added. (For example, [[abbamele]] has added citrus.) The resulting product may be similar to [[molasses]].
+* '''Baker's honey''' is outside the normal specification for honey, due to a "foreign" taste or odor, or because it has begun to ferment or has been overheated. It is generally used as an ingredient in food processing. Additional requirements exist for labeling baker's honey, including that it may not be sold labeled simply as "honey".
+=== Grading ===
+{{See also|Food grading}}
+Countries have differing standards for grading honey.
+In the US, honey grading is performed voluntarily based upon [[United States Department of Agriculture|USDA]] standards. USDA offers inspection and grading "as on-line (in-plant) or lot inspection...upon application, on a fee-for-service basis." Honey is graded based upon a number of factors, including water content, flavor and aroma, absence of defects, and clarity. Honey is also classified by color, though it is not a factor in the grading scale.
+The USDA honey grade scale is:
+{|class="wikitable"
+|-
+! Grade
+! Soluble solids
+! width=30% | Flavor and aroma
+! width=30% | Absence of defects
+! width=30% | Clarity
+|- style="vertical-align: top;"
+! A
+|≥ 81.4%
+|
+;Good :"has a good, normal flavor and aroma for the predominant floral source or, when blended, a good flavor for the blend of floral sources and the honey is free from caramelized flavor or objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"
+|
+;Practically free :"contains practically no defects that affect the appearance or edibility of the product"
+|
+;Clear :"may contain air bubbles which do not materially affect the appearance of the product and may contain a trace of pollen grains or other finely divided particles of suspended material which do not affect the appearance of the product"
+|-style="vertical-align: top;"
+! B
+|≥ 81.4%
+|
+;Reasonably good :"has a reasonably good, normal flavor and aroma for the predominant floral source or, when blended, a reasonably good flavor for the blend of floral sources and the honey is practically free from caramelized flavor and is free from objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"
+|
+;Reasonably free :"may contain defects which do not materially affect the appearance or edibility of the product"
+|
+;Reasonably clear :"may contain air bubbles, pollen grains, or other finely divided particles of suspended material which do not materially affect the appearance of the product"
+|-style="vertical-align: top;"
+! C
+|≥ 80.0%
+|
+;Fairly good :"has a fairly good, normal flavor and aroma for the predominant floral source or, when blended, a fairly good flavor for the blend of floral sources and the honey is reasonably free from caramelized flavor and is free from objectionable flavor caused by fermentation, smoke, chemicals, or other causes with the exception of the predominant floral source"
+|
+;Fairly free :"may contain defects which do not seriously affect the appearance or edibility of the product"
+|
+;Fairly clear :"may contain air bubbles, pollen grains, or other finely divided particles of suspended material which do not seriously affect the appearance of the product"
+|-style="vertical-align: top;"
+! Substandard
+|{{nowrap|'''Fails Grade C'''}}
+|'''Fails Grade C'''
+|'''Fails Grade C'''
+|'''Fails Grade C'''
+|}
+India certifies honey grades based on additional factors, such as the Fiehe's test, and other empirical measurements.
+=== Indicators of quality ===
+High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at {{convert|20|°C|°F|abbr=on}} should flow from a knife in a straight stream, without breaking into separate drops. After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates honey with excessive water content of over 20%, not suitable for long-term preservation.
+In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallize into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallize less regularly. Honey may be heated during bottling at temperatures of {{convert|40|–|49|C|F}} to delay or inhibit crystallization. Overheating is indicated by change in enzyme levels, for instance, [[diastase]] activity, which can be determined with the Schade or the [[Phadebas]] methods. A fluffy film on the surface of the honey (like a white foam), or marble-colored or white-spotted crystallization on a container's sides, is formed by air bubbles trapped during the bottling process.
+A 2008 Italian study determined that [[nuclear magnetic resonance spectroscopy]] can be used to distinguish between different honey types, and can be used to pinpoint the area where it was produced. Researchers were able to identify differences in acacia and polyfloral honeys by the differing proportions of fructose and sucrose, as well as differing levels of aromatic [[amino acid]]s [[phenylalanine]] and [[tyrosine]]. This ability allows greater ease of selecting compatible stocks.
 == Medical use and research ==