Honey is a supersaturated sugar solution. Fructose is the predominant sugar at 38.5 percent, followed by glucose at 31 percent. Disaccharides, trischarides and oligosaccharides are present in much smaller quantities. Honey contains small amounts of protein, enzymes, vitamins and minerals. Honey is known to be rich in both enzymatic and non-enzymatic antioxidants. Honey also contains about 18 different amino acids in trace amounts. Source: Crane, E. 1976. "Honey: A Comprehensive Survey," Corrected edition. International Bee Research Association/Heinemann, London; Berenbaum, M., Robinson, G. and Unnevehr, L. 1995-1996. Antioxidant properties of Illinois honeys. University of Illinois.
Honey is an amazing substance and there is a lot more to it than just a sweet tasting treat. Honey plays a crucial role in the life of a honey bee and can also be very beneficial to the human body. We invite you to learn more about honey and bees and how they can enrich our lives.
Each variety of honey has characteristics that make that each one unique. Some of the main characteristics are color, granulation, moisture content, Levlose (fructose sugars) levels and Dextrose (glucose sugars) levels. Honey color is always graded with a number. A low number indicates a light color and the higher the number the darker the honey. Granulation is also given a number value to rate at which point the honey tends to crystallize or granulate. Levlose, dextrose and moisture levels are based on a percentage.
Honey that is sold as raw contains all the pollen, enzymes and other micronutrients that are usually filtered out or destroyed by heat when the honey is processed. Traditionally, honey is heated and filtered so that it will remain liquid much longer. Raw honey will crystalize quickly due to the fact that it is unfiltered. GloryBee offers several varieties of raw honey, which are never heated above 115 degrees. Many people believe that raw honey contains additional health benefits over traditionally processed honey.
If you’ve noticed your jar of honey getting hard and granular, don’t fret! This process is called crystallization and is a normal process for honey. Different honeys will crystallize at different rates, depending on the moisture and glucose levels present.
Honey may take on a semi-solid crystallized state due to its high sugar content. The rate honey crystallizes depends upon the floral source, moisture level, and storage conditions. Crystallization does not affect the quality of honey and is not an indicator of shelf life. Gentle warming will return the honey to a more liquid state.
The USDA Gives the following nutrition facts for 1tbsp (21g) of honey: