Technical Specification Sheet: Honey Conversion Table

 

Technical Specification Sheet: Honey Conversion Table

1. Overview

This technical specification sheet provides a comprehensive conversion table illustrating the relationship between the % moisture, specific gravity, °Brix, and refractive index of honey at 20°C. The moisture content or soluble solids in honey are typically determined by measuring the refractive index using a refractometer.

2. Importance

The refractive index of honey differs from that of a sucrose solution at the same concentration, necessitating a unique moisture chart for accurate determination. This table assists in correlating these parameters to ensure precise measurement and quality control in honey processing and analysis.

3. Conversion Table

% Moisture	Specific gravity (20°C)	°Brix at 20°C (refractometer 0 - 90 range)	Refractive index at 20°C
13	1.4525	85.66	1.5041
13.2	1.451	85.45	1.5035
13.4	1.4495	85.24	1.503
13.6	1.4481	85.03	1.5025
13.8	1.4466	84.82	1.502
14	1.4453	84.61	1.5015
14.2	1.4438	84.39	1.501
14.4	1.4428	84.18	1.5005
14.6	1.4409	83.97	1.5
14.8	1.4395	83.76	1.4995
15	1.4381	83.55	1.499
15.2	1.4367	83.34	1.4985
15.4	1.4352	83.13	1.498
15.6	1.4338	82.92	1.4975
15.8	1.4324	82.71	1.497
16	1.431	82.5	1.4965
16.2	1.4295	82.29	1.496
16.4	1.4282	82.08	1.4955
16.6	1.4267	81.87	1.495
16.8	1.4254	81.66	1.4945
17	1.4239	81.45	1.494
17.2	1.4225	81.25	1.4935
17.4	1.4212	81.04	1.493
17.6	1.4197	80.83	1.4925
17.8	1.4184	80.63	1.492
18	1.4171	80.42	1.4915
18.2	1.4156	80.21	1.491
18.4	1.4143	80.01	1.4905
18.6	1.4129	79.8	1.49
18.8	1.4115	79.59	1.4895
19	1.4101	79.39	1.489
19.2	1.4087	79.18	1.4885
19.4	1.4074	78.97	1.488
19.6	1.406	78.77	1.4876
19.8	1.4046	78.56	1.4871
20	1.4033	78.35	1.4866
20.2	1.402	78.15	1.4862
20.4	1.4006	77.94	1.4858
20.6	1.3992	77.74	1.4853
20.8	1.3979	77.53	1.4849

Ref: Data from the table complied by H.D. Chetaway. National Research Laboratories - Ottawa. Temperature corrections are as follows: Specific Gravity = .0006 per °C or .00033 per °F; °Brix value = .09 per ° C or .05 per ° F; Refractive Index = .00023 per °C or .00013 per °F. If the temperature is above 20°C, add the correction; if it is below 20°C subtract the correction

4. Detailed Descriptions

% Moisture:

• Indicates the percentage of water content in honey.
• A critical parameter for assessing the quality and preservation of honey.

Specific Gravity (20°C):

• The ratio of the density of honey to the density of water at 20°C.
• Used to determine the concentration of soluble solids in honey.

°Brix at 20°C:

• Represents the sugar content of an aqueous solution.
• Measured using a refractometer, °Brix indicates the percentage of dissolved solids in honey.

Refractive Index at 20°C:

• A measure of how much light is bent, or refracted, when entering the honey solution.
• This parameter helps in identifying the concentration of soluble solids and moisture content.

5. Measurement Procedure

1. Sample Preparation:
• Ensure the honey sample is at a uniform temperature of 20°C.
• If necessary, warm the honey slightly to reduce viscosity and achieve a homogenous sample.
2. Using a Refractometer:
• Calibrate the refractometer according to the manufacturer’s instructions.
• Place a drop of honey on the refractometer prism.
• Close the prism cover and allow the sample to spread evenly across the surface.
• Read the refractive index directly from the refractometer scale.
3. Interpreting Results:
• Use the refractive index obtained from the refractometer to find the corresponding °Brix value from the table.
• Match the °Brix value to the specific gravity and % moisture content for precise analysis.

6. Application

This conversion table is essential for:

• Quality control in honey production.
• Ensuring compliance with food safety standards.
• Research and development in food science.
• Accurate labeling and marketing of honey products.

7. References

• The values in this table are derived from standard measurements and may vary slightly based on specific conditions and honey varieties.
• For further details, refer to industry guidelines and refractometer manufacturer manuals.

8. Notes

• Ensure all measurements are conducted at the specified temperature (20°C) for accuracy.
• Regular calibration and maintenance of refractometers are crucial for reliable results.

By following this technical specification, users can accurately determine the quality parameters of honey, ensuring consistency and compliance with industry standards.

Maturity of Honey - Harvesting & Processing

 

Honey is considered matured or properly ripened when it has undergone a natural process of moisture reduction and enzymatic transformation by bees. Matured honey is ready for harvesting and consumption. Here are some indicators to help you determine if honey is matured:

Water Content: The most critical factor in determining honey maturity is its water content. Bees collect nectar from flowers, which is typically high in water content. To ripen honey, bees fan their wings and dehydrate the nectar until the water content is reduced to around 17-20%. Matured honey should contain this lower moisture level, which prevents fermentation and spoilage.

Consistency and Texture: Matured honey has a consistent texture. It is not overly runny or watery. Instead, it should be viscous and flow smoothly. Immature honey with higher water content may be thinner and less viscous.

Color: Honey color can vary widely depending on the floral source, but matured honey typically has a consistent and stable color. Immature honey may appear cloudy or have air bubbles, while matured honey should be clear and transparent.

Taste and Aroma: Matured honey has a well-developed and characteristic taste and aroma that reflects its floral source. Immature honey may lack the complex flavor profile associated with matured honey.

Crystallization: Over time, honey naturally crystallizes. While crystallization is a sign of the maturity of honey, it doesn't mean the honey is spoiled. In fact, some consider crystallized honey to be a sign of purity and quality. If honey has started to crystallize, it is generally matured.

Cap Seal: In beehives, bees cap cells containing matured honey with a wax seal. This cap indicates that the honey is ready for storage and consumption. When honey is harvested from a beehive, the caps are usually removed.

Moisture Content Testing: If you want to be absolutely sure about the maturity of honey, you can use a refractometer or hydrometer to measure the water content. A water content of 17-20% is a reliable indicator of maturity.

It's important to note that the maturity of honey can vary depending on the specific conditions in the hive and the beekeeping practices. For commercial honey production, beekeepers often wait until they are confident that the honey is matured before harvesting and processing it. When buying honey, choose reputable sources that provide information about the honey's quality, origin, and processing methods to ensure you are getting matured and authentic honey.

Liquid Honey - Popular Form of Honey

 

Liquid honey is a common and popular form of honey. It is essentially honey that has been processed and filtered to remove any crystallized or solid particles, resulting in a smooth, pourable, and transparent honey product. Here's an overview of liquid honey:

1. Processing: Liquid honey is produced by gently heating raw honey to a temperature that liquefies it, typically around 95°F (35°C). This process, known as pasteurization, also helps to remove any fine particles and air bubbles. Pasteurization can make honey smoother and more appealing to consumers.

2. Clarity and Consistency: Liquid honey is known for its clear and smooth appearance. It has a consistent texture and can be easily poured or drizzled. The absence of crystals or granulation in liquid honey makes it a convenient choice for various culinary and food applications.

3. Versatility: Liquid honey is versatile and can be used in a wide range of applications. It's often used as a sweetener in beverages, such as tea and coffee, and as a drizzle for foods like pancakes, waffles, and desserts. It can also be incorporated into salad dressings, sauces, and marinades.

4. Packaging: Liquid honey is commonly sold in various types of containers, including plastic squeeze bottles, glass jars, and plastic bears. These containers make it easy for consumers to dispense the honey.

5. Crystallization: Over time, liquid honey may start to crystallize and turn into a semi-solid form. The speed of crystallization depends on several factors, including the honey's composition and storage conditions. While crystallized honey is perfectly safe to consume, it can be re-liquefied by gently heating it in warm water.

6. Flavors: The flavor of liquid honey can vary depending on the floral source from which the bees collected nectar. Different floral sources give honey distinct flavor profiles, such as clover honey, wildflower honey, or orange blossom honey.

7. Quality and Authenticity: To ensure the quality and authenticity of liquid honey, it's important to buy from reputable sources. Adulteration and mislabeling can be a concern in the honey industry, so look for honey that is properly labeled with its origin and processing information.

8. Health Benefits: Like all types of honey, liquid honey contains natural sugars, antioxidants, and potential health benefits. It is often considered a healthier alternative to refined sugars due to its potential antibacterial and antioxidant properties.

9. Cultural and Culinary Significance: Honey, including liquid honey, has been used in culinary traditions around the world for centuries. It's a key ingredient in many traditional dishes and sweet treats.

Keep in mind that liquid honey is just one of several forms of honey available, with others including creamed honey, comb honey, and raw honey. The choice of honey form often depends on personal preference and the intended use in cooking or consumption.

Global Honey Market

Statistics related to the global honey market as updated in January 2022. Please note that these statistics may have changed since then, and for the most up-to-date information, you should consult reliable sources such as government reports, industry publications, and market research reports. Some key statistics related to the global honey market are detailed below:

Global Honey Production: In 2019, global honey production amounted to approximately 1.8 million metric tons.

Major Honey-Producing Countries: The top honey-producing countries included China, Turkey, Iran, India, and the United States. China was the largest producer, accounting for a significant share of global honey production.

Honey Exports: The United States and New Zealand were among the leading exporters of honey. In 2019, the global honey export market was valued at around $2.25 billion.

Honey Consumption: Per capita honey consumption varies widely by country. Countries with a strong tradition of honey consumption tend to have higher per capita consumption. The average per capita consumption of honey globally was estimated to be around 0.2 kg per year.

Types of Honey: Different types of honey, such as manuka honey, acacia honey, and clover honey, have varying market prices and demand.

Price Trends: Honey prices can vary significantly depending on factors like honey type, quality, and region of production. Manuka honey, for example, is often more expensive than other types due to its unique properties.

Market Growth: The global honey market has experienced steady growth due to increasing consumer awareness of the health benefits of honey, its use in various food products, and the demand for natural and organic sweeteners.

Challenges: The honey industry faces challenges related to honeybee health, pesticide use, adulteration, and regulation. These factors can impact both production and pricing.

Organic and Ethical Honey: The market for organic and ethically sourced honey has been growing as consumers seek more sustainable and environmentally friendly options.

Research and Development: Research into the potential health benefits of honey, including its antioxidant and antimicrobial properties, continues to influence the market.

Please keep in mind that these statistics are from 2019 or earlier, and the global honey market is subject to fluctuations and changes over time.

Honey foreign matter testing

Honey foreign matter testing is a process used to determine the presence of foreign materials in honey. Foreign materials can include anything that is not honey, such as dirt, debris, pollen, and other substances.

Here's how honey foreign matter testing is typically done:

Sampling: A sample of honey is collected from the batch or container being tested. The sample should be representative of the entire batch, so it is important to collect it from different areas of the container.

Preparation: The honey sample is then prepared for testing. This may involve filtering the honey to remove any large debris or particles that can be seen with the naked eye.

Analysis: The prepared sample is then analyzed for foreign matter using a microscope or other specialized equipment. The sample is typically viewed under high magnification, and foreign materials are identified and counted.

Results: The results of the analysis will indicate the level of foreign matter present in the honey sample. This information can be used to determine if the honey meets certain quality standards or if it should be rejected.
Foreign matter testing is important for honey producers and buyers to ensure that the honey being sold is of high quality and free from any contaminants. Honey that contains high levels of foreign matter may be of lower quality and can pose health risks to consumers. It is important to follow proper sampling and preparation procedures to ensure accurate and reliable test results. #health #testing #quality #Honey #Foreignmatter

Twinlands NZ Ltd – Biosquare Connecting with Nature's Golden Treasure ("A Journey of Honey Excellence and Sustainability")

 

Honey testing is essential for ______________________?

 

Honey testing is essential for several reasons:

Quality control: Testing honey ensures that it meets quality standards and is safe for consumption. Different parameters such as moisture content, acidity, and absence of contaminants are assessed to determine the honey's quality.

Authenticity: The honey market can sometimes be plagued with fraud, where lower-quality or adulterated honey is sold as pure honey. Testing helps verify the authenticity of honey and detect any adulteration.

Safety: Honey can occasionally contain harmful substances like pesticides or antibiotics, which may have been inadvertently introduced during the honey-making process. Testing helps identify such contaminants and ensures the honey is safe for consumption.

Labeling compliance: Different types of honey may have distinct nutritional profiles and health benefits. Testing verifies that the honey matches the claims made on its label, such as being organic or raw.

Export requirements: For honey to be exported, it must often comply with the quality and safety standards of the importing country. Testing ensures that the honey meets these specific requirements.

Research and development: Honey testing helps in research and development efforts to improve honey production techniques and enhance its quality and nutritional value.

Various tests are conducted during honey testing, including chemical analysis, microbiological testing, pollen analysis, and sensory evaluation. These tests provide valuable information about the honey's composition and quality, giving consumers confidence in the product they purchase and consume.