Translations:Honey/26/en

Adulteration

Honey is sometimes adulterated by the addition of other sugars, syrups, or compounds to change its flavor or viscosity, reduce cost, or increase the fructose content to inhibit crystallization. Honey has been adulterated since ancient times, when honey was sometimes blended with plant syrups such as maple, birch, or sorghum and sold to customers as pure honey. Sometimes crystallized honey was mixed with flour or other fillers, hiding the adulteration from buyers until the honey was liquefied. In modern times, the most common adulterant became clear, almost-flavorless corn syrup; the adulterated mixture can be very difficult to distinguish from pure honey.