Honey
By: Dr. Khoddor Adam
Lebanon, September 2007
Honey is essentially a highly concentrated water solution of two sugars, dextrose and levulose, with small amounts of at least
22 other more complex sugars. Many other substances also occur in honey, but the sugars are by far the major components.
The principal physical characteristics and behavior of honey are due to its sugars, but the minor constituents, such as flavoring
materials, pigments, acids, and minerals, are largely responsible for the differences among individual honey types.
Honey, as it is found in the hive, is a truly remarkable material, elaborated by bees with floral nectar, and less often with
honeydew. Nectar is a thin, easily spoiled sweet liquid that is changed ("ripened") by the honey bee to a stable, high-density,
high-energy food.
Colors of honey form a continuous range from very pale yellow through ambers to a darkish red amber to nearly black. The
variations are almost entirely due to the plant source of the honey, although climate may modify the color somewhat through
the darkening action of heat.
Flavor and aroma of honey vary even more than the color. Although there seems to be a characteristic "honey flavor," almost
big number of aroma and flavor variations can exist. As with color, the variations appear to be governed by the floral source. In
general, light-colored honey is mild in flavor and a darker honey has a more pronounced flavor.
Composition of Honey
Water Content
The natural moisture of honey in the comb
is that remaining from the nectar after ripening.
Beekeepers as well as honey buyers know
that the water content of honey varies greatly.
It may range between 13 and 25 percent.
Sugars
Honey is above all a carbohydrate material, with 95 to 99.9 %of the solids being sugars, and the identity of these sugars has
been studied for many years.Most of these sugars do not occur in nectar, but are formed either as a result of enzymes added
by the honeybee during the ripening of honey or by chemical action in the concentrated, somewhat acid sugar mixture we
know as honey.
Acids
The acids of honey account for less than 0.5 % of the solids, but this level contributes not only to the flavor, but is in part
responsible for the excellent stability of honey against microorganisms.
Amino acids are simple compounds obtained when proteins are broken down by chemical or digestive processes. They are the
"building blocks" of the proteins. Several of them are essential to life and must be obtained in the diet. The quantity of free
amino acids in honey is small and of no nutritional significance. Breakthroughs in the separation and analysis of minute quantities
of material (chromatography) have revealed that various honeys contain 11 to 21 free amino acids. Proline, glutamic acid,
alanine, phenylalanine, tyrosine, leucine, and isoleucine are the most common, with proline predominating.
Vitamins
Vitamins are micronutrients that are essential in human nutrition. They are essential for growth, vitality, and health and are
helpful in digestion, elimination, and resistance to disease. Honey contains most of B vitamins and others:
B1, B2, B3, B4, B6, B9, C, K, and Biotin.
Minerals
When honey is dried and burned, a small residue of ash invariably remains, which is the mineral content. It varies from 0.02 to
slightly over 1 % for a floral honey.
Honeydew honey is richer in minerals, so much so that its mineral content is said to be a prime cause of its unsuitability for
winter stores.
Fats in Honey
Honey contains very small amounts of fat traces.
Enzymes
Some of the most important honey enzymes are invertase, diastase, and glucose oxidase. Other enzymes are reported to be
present in honey, including catalase and an acid phosphatase. All the honey enzymes can be destroyed or weakened by heat.
References
DONER, L. W. 1977. THE SUGARS OF HONEY-A REVIEW. Journal of Science and Agriculture.
TOWNSEND, G. F. 1961. PREPARATION OF HONEY FOR MARKET. 24 p. Ontario Department of Agriculture Publication 544.
WHITE, J. W. JR. 1975. HONEY. In Grout, R. A., ed., The hive and the honey bee, p.491-530. Dadant & Sons, Inc., Hamilton,
Ill.
COMPOSITION AND PHYSICAL PROPERTIES OF HONEY. In F. Crane, ed., Honey Review, p.157-239. 1975, Heinemann,
London.
M.L. RIETHOP, M. H. SUBERS, and I. KUSHNIR. 1962. COMPOSITION OF AMERICAN HONEYS. 124 p. U.S. Department of
Agriculture Technical Bulletin 1261.
By: Dr. Khoddor Adam
Lebanon, September 2007
Honey is essentially a highly concentrated water solution of two sugars, dextrose and levulose, with small amounts of at least
22 other more complex sugars. Many other substances also occur in honey, but the sugars are by far the major components.
The principal physical characteristics and behavior of honey are due to its sugars, but the minor constituents, such as flavoring
materials, pigments, acids, and minerals, are largely responsible for the differences among individual honey types.
Honey, as it is found in the hive, is a truly remarkable material, elaborated by bees with floral nectar, and less often with
honeydew. Nectar is a thin, easily spoiled sweet liquid that is changed ("ripened") by the honey bee to a stable, high-density,
high-energy food.
Colors of honey form a continuous range from very pale yellow through ambers to a darkish red amber to nearly black. The
variations are almost entirely due to the plant source of the honey, although climate may modify the color somewhat through
the darkening action of heat.
Flavor and aroma of honey vary even more than the color. Although there seems to be a characteristic "honey flavor," almost
big number of aroma and flavor variations can exist. As with color, the variations appear to be governed by the floral source. In
general, light-colored honey is mild in flavor and a darker honey has a more pronounced flavor.
Composition of Honey
Water Content
The natural moisture of honey in the comb
is that remaining from the nectar after ripening.
Beekeepers as well as honey buyers know
that the water content of honey varies greatly.
It may range between 13 and 25 percent.
Sugars
Honey is above all a carbohydrate material, with 95 to 99.9 %of the solids being sugars, and the identity of these sugars has
been studied for many years.Most of these sugars do not occur in nectar, but are formed either as a result of enzymes added
by the honeybee during the ripening of honey or by chemical action in the concentrated, somewhat acid sugar mixture we
know as honey.
Acids
The acids of honey account for less than 0.5 % of the solids, but this level contributes not only to the flavor, but is in part
responsible for the excellent stability of honey against microorganisms.
Amino acids are simple compounds obtained when proteins are broken down by chemical or digestive processes. They are the
"building blocks" of the proteins. Several of them are essential to life and must be obtained in the diet. The quantity of free
amino acids in honey is small and of no nutritional significance. Breakthroughs in the separation and analysis of minute quantities
of material (chromatography) have revealed that various honeys contain 11 to 21 free amino acids. Proline, glutamic acid,
alanine, phenylalanine, tyrosine, leucine, and isoleucine are the most common, with proline predominating.
Vitamins
Vitamins are micronutrients that are essential in human nutrition. They are essential for growth, vitality, and health and are
helpful in digestion, elimination, and resistance to disease. Honey contains most of B vitamins and others:
B1, B2, B3, B4, B6, B9, C, K, and Biotin.
Minerals
When honey is dried and burned, a small residue of ash invariably remains, which is the mineral content. It varies from 0.02 to
slightly over 1 % for a floral honey.
Honeydew honey is richer in minerals, so much so that its mineral content is said to be a prime cause of its unsuitability for
winter stores.
Fats in Honey
Honey contains very small amounts of fat traces.
Enzymes
Some of the most important honey enzymes are invertase, diastase, and glucose oxidase. Other enzymes are reported to be
present in honey, including catalase and an acid phosphatase. All the honey enzymes can be destroyed or weakened by heat.
References
DONER, L. W. 1977. THE SUGARS OF HONEY-A REVIEW. Journal of Science and Agriculture.
TOWNSEND, G. F. 1961. PREPARATION OF HONEY FOR MARKET. 24 p. Ontario Department of Agriculture Publication 544.
WHITE, J. W. JR. 1975. HONEY. In Grout, R. A., ed., The hive and the honey bee, p.491-530. Dadant & Sons, Inc., Hamilton,
Ill.
COMPOSITION AND PHYSICAL PROPERTIES OF HONEY. In F. Crane, ed., Honey Review, p.157-239. 1975, Heinemann,
London.
M.L. RIETHOP, M. H. SUBERS, and I. KUSHNIR. 1962. COMPOSITION OF AMERICAN HONEYS. 124 p. U.S. Department of
Agriculture Technical Bulletin 1261.
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