How to check the real honey? How to determine the natural honey how to find out that the honey is natural.

13.03.2020

Honey is a sweet food product that has been recycled with vegetable juices. After painstaking work, they use it as feed reserves. IN chemical composition Honey includes various sugars (glucose, fructose, sucrose, maltose, etc.), trace elements, as well as vitamins and enzymes.

Natural medical

MED varieties in nature are quite a lot: buckwheat, lime, floral, bulk, raspberry, cyber and more than 50 different types.

When buying this useful productIt is necessary to be able to distinguish it from the fake, since more and more sellers are trying to pretend in this vitamin, diluting it with various impurities. To identify the naturalness of honey, various methods are used.

To distinguish real honey from the fake, first of all it is necessary to check it on naturalness. Sometimes it is enough to estimate its external signs to determine. Do it better during the daytime.

So, how can I define natural honey:

The natural product should not be watery. After immersing a spoon in honey, the consistency must be a tram, but not to get out.
The weight of the liter of honey will be more than 1.4 kg.
Despite grade and color, it should be transparent even with the content of natural impurities (pollen, perga, wax microparticles, propolis).
Natural honey is distinguished by fragrant aroma and a little tart taste, bitter or sour, depending on the variety.
1-2 months after rebuilding from the hives, it suaches (except for acacia and heather).

Sugar honey

Fake products are characterized by the following features:

The fragrance will be sour or completely absent. If you taste the product, you can feel caramel taste.
When stored is covered on top of white foam.
The liter of fake honey weighs less than 1.4 kg.
Inhomogeneous consistency, if you try to lose my fingers, lumps will remain on them.
It is not crystallized, when stored is divided into two layers - the bottom is thick, on top of the liquid.
It does not cause any reaction in a person with pollen allergies.

Honey viscosity

Let's talk how to determine the quality of honey at home. This can be done using a consistency viscosity.

Heat the wire (the best option is a metal from a stainless steel) and lower it into a container with honey. If the product is natural, it will remain on the metal, and does not steal back to the jar.

In natural origin, there is not so much fluid in honey, and it affects it primarily on its consistency, it means it should be thick. It is possible to determine the viscosity at an optimal temperature of the +20 degrees Celsius, because at such a temperature it increases. It is necessary to "wear honey to a spoon" if it works out to do without difficulty, then you are a high-quality product. After that, honey will be lazy to drain, whereas it does not ripe quickly run, like water. However, it should be remembered that honey grade may also affect viscosity.

Viscosity of natural honey

The presence of impurities

Perhaps you have already heard about such a factor as the definition of honey falsification. The presence of impurities of starch, chalk, flour, saccharine, cane sugar, beet, or starch patterns, is quite easy to reveal. To determine it, you need to take a small portion of honey and dissolve in a small amount of water. To the resulting impurity you need to add a couple of yell drops. If after that the solution was painted in blue, then starch or flour was added to honey.

Another one good optionTo reveal the impurity, the addition of a few drops of Lyapis (or nitric acid silver) to the solution of honey. The precipitate will indicate the non-human product.

For detection sugar Syrope, Sakharin, beetral or starch patterns need to carry out the most complicated samples for which research will be required in special laboratory conditions. Also, the presence of impurities can be checked with acetic acid and ammonia.

Checking with heating and weighing

Can be checked by heating, whether something is addicted to the product or not. To do this, it is necessary to take a metal spoon, to cry out honey into it and hold a little over the flame. If the honey product ignored or charred, it becomes obvious that this is a mixture. If he is evenly melted, it speaks of his good quality.

Spoon honey for checking

To determine the naturalness of honey by weighing, you must pour it into a liter container and weighed, do not forget to learn the weight of the packaging in advance. The net weight of honey, not counting the severity of the container, will be about 1.4 kg or a little more. If your scales show a smaller number than it should be correct, then honey immature and its quality is quite low.

Verification with the help of additional substances

The crystallization process sellers of honey are different, in fact this is a natural process, but the unfinished trader can add flour or starch to increasing the weight of the product.

You can learn about the quality of the honey product in other ways. To do this, you will need such liquids as iodine, acetic acid and ammonia. How it would not sound strange, but they are excellent developers of fake honey.

Iodine

The iodine is a good indicator for checking honey to starch. Add 3 iodine drops. If, entering into the reaction with it, there will be a blue product color, then it can be safely argued that this is a fake, and the healing properties from such a product you will not receive.

Acetic acid

The admixture of chalk crumb focuses on the weight. To detect falsification, you need to add only a few drops of vinegar.

If there is limestone, the impurity will be awesome with the release of CO2. During storage, part of moisture in natural honey evaporates, and the liquid becomes oversaturated. And because of this, crystals appear, which is considered a natural process. It should be alerted to the absence of a crystallization process in the fall and winter. From this it will be possible to conclude that you were deceived, and your honey is diluted or heated.

Nasharyar

To a small portion of honey simply add water. Take water with honey in a 2: 1 ratio, then shake until the mixture is obtained. When staining the solution in the brown color and the formation of the sediment of the same color will mean that there is present here starch Patoka.

Conclusion

There are some more recommendations. An important factor is the impossibility of storing honey in metal vessels. This will lead to a loss of some useful properties and may also provoke poisoning. Also honey loses its features at temperatures above 60 degrees.

The examples of the examples will help you choose high-quality honey, because today it is not cheap product. Another main advice: buy honey from proven people familiar to not be a victim of deception of an unfair beekeeper.

Methods for determining the quality of honey

Many are asked: "Where to make an examination of honey in St. Petersburg?"

I answer: "in the State Budgetary Institution of the St. Petersburg City Veterinary Laboratory at the address: ul. Riga, D.6, Lit.A

Testing Center Phone: 444-57-11

The people exist their methods, how to determine the quality of honey, for example, using a chemical pencil. The essence lies in the following: on paper, a finger or spoon is applied by a layer of honey and is carried out by a chemical pencil, or the pencil is lowered into honey itself. It is assumed if honey is falsified, i.e. Contains all sorts of impurities (sugar, sugar honey, as well as an increased amount of water), then the painted track from the pencil will remain. However, the researcher V. G. Chudakov in 1972 experienced 36 samples of honey of different quality, including 13 falsified, and believes that this people's method for determining the naturalness of honey and the assessment of its quality is absolutely incorrect.

There is another people's method to determine the falsification of honey, it lies in the sample on the wrapping paper. A small amount of honey falls on the blotting paper. If a watery spot will appear on the back of the paper in a few minutes, this is considered a sign of falsification. Again, V. G. Chudakov conducted laboratory studies of this sample, which led to the conclusion that the test actually allows you to determine almost 100% of the falsifications of honey, but also some of the natural honeys also fall into the discharge of falsifications.

If you buy honey, look at the directories, as it should look. The main thing, he must have a certain fragrance, honey flavor, that is, a bouquet corresponding to a certain variety of natural honey, must match color.

If the honey is too white, it should cause suspicion, is it not sugar? If the color is dark brown - is it not a falling? If his fragrance is dull, the taste of caramel is felt - it means that it is melted honey.

Also pay attention to the consistency of the honey - it must correspond to the thickness of the variety, at a temperature of 20 degrees Celsius coolant on a spoon, as a tape, sweet threads interrupting at a certain point.

Liquid honey should cause suspicion. Most likely, this is immature honey. It will not be stored, wanders, because it contains a lot of water. Such honey on a spoon "sweeping" will not be, but just will drain from it. If you buy honey in winter, it should not be liquid, and if so, it is most likely warmed or diluted.

When buying, check honey on fermentation. When stirring, it should not be felt that it is not viscous, actively foams, gas bubbles appear on the surface, which is the specific acid smell, and also there is a alcohol or a heated taste.

Before buying a large number of honey, buy 100-200 grams per sample.

Beware of honey acquisitions from an apiary along the roadways with an intense car movement. In such honey, there may be an increased amount of lead compounds and other substances falling on flowers with car exhaust gases. With nectar and pollen, lead falls into honey, and this is dangerous to the health of those who use it.

Honey, collected in areas with unfavorable ecology, is very harmful.

How to determine the impurities in the honey?

To determine in honey various impurities, recommend the following methods. Pour into a transparent jar of water, add one teaspoon of the honey, stir - honey will dissolve, an admixture at the bottom.

In order to detect an adherence of flour or starch in honey, you need to pour into a jar or a glass of 3-5 ml of aqueous solution of honey (1: 2) and add 3-5 drops of the Lugol solution (or iodine tincture). If the honey contains flour or starch, then the solution will take.

A mixture of starch molasses (a mixture of cool water and starchy sugar) can be recognized in appearance, in stickiness and in the absence of crystallization. You can still mix one part of honey with 2-3 parts of distilled water, add a quarter of the volume of 96% alcohol and shake. If there is a starch pattern in honey, then the solution will take dairy. After the sludge of this solution, there is a transparent semi-liquid sticky mass (dextrin). If there is no admixture, the solution will remain transparent.

You can detect the impurities of sugar (beet) patterns and ordinary sugar by adding a solution of nitric acid silver to 5-10% solution of honey (Lyapis). If a white precipitate of silver chloride falls out, then this indicates the presence of an impurity. If there is no sediment, then honey is clean. There is also another way: to 5 ml of a 20% solution of honey in distilled water add 22.5 ml of methyl (wood) alcohol, when the rich yellowish-white sediment is formed, it will become clear that the honey contains sugar syrup.

To detect the impurities of the inverted sugar (SHONTY HOD), there is a rather complicated way: to lose 5 g of honey with a small amount of ether (in which fructose splitting products are dissolved), then the ethereal solution is filtered into the bowl, evaporate to dryness and add 2-3 drops of freshly prepared 1 % resorcin solution in concentrated hydrochloric acid (Д. Weight 1.125 g). If the impurity is painted in orange (to cherry-red) color, it means there are inverted sugar.

The increased percentage of sucrose in honey, which can be established in laboratory conditions, speaks of its ill-quality: in natural flower honey sucrose no more than 5%, not more than 10% in the fall. Than better quality Natural honey, the less sucrose in it. "Sugar" honey has his own organoleptic indicators: The smell of old cells, freshly inexpressive taste, liquid consistency (if it is fresh), with long-term storage becomes thick, sticky, sticky.

The "sugar" honey (bees fed or fed with sugar), like all unfulfilled honey, is distinguished by the absence of vitamins, organic acids, protein and aromatic substances, mineral salts. In sugar honey, the main element is silicon, and there are practically no other salts, there are only their traces. In Natural Honey - on the contrary.

If the honey is not crystallized, then it can be assumed that there is a mix of potato molasses.

In order to detect an admixture of falling honey, pour 1 part of the aqueous solution of honey (1: 1) and add 2 pieces of lime water to further heat the mixture to boil. If the brown flakes are formed, falling into the sediment, then it says about the presence of an impurity of the fall honey.

Set of express checks of honey on quality when buying

(Some items will repeat the outlined above, but the repetition is the mother of the teaching, because any reasonable adult is simply obliged to not allow themselves to fool himself with all sorts of cheering passing and in all cases to be able to choose normal quality products)

Is it possible to buy honey from the hands? Only, if you are sure that you are buying. The sale of honey in the store is also not a guarantee of its quality.

The only real guarantee of the quality of the acquired honey is a personal acquaintance with the beekeeper, confidence in his respectableness and knowledge that its apiary is located in a prosperous area. Therefore, it is best to buy honey from a familiar beekeeper right on his apiary.

The most common falsification of honey is sugar syrup. The same syrup is often diluted by unripe honey to give it missing sweetness.

First, honey should be mature. After all, bees work on the nectar about a week: evaporated the water, enriched with enzymes, split sophisticated sugars on simple. During this time honey insisters. The finished bee product is sealed with wax caps, it is such honey that has all its useful properties and can be stored for a long time.

Very often, the beekeepers pumped up honey during the medical profession, without waiting for his aging, due to the shortage of sots. The content of water in such honey is sometimes twice the norm, it is little enriched with enzymes and sucrose, quickly popsies.

To determine the maturity of fresh undeveloped honey, its temperature is adjusted to 20 gr. C, stirring with a spoon. Then the spoon is taken out and start rotating. Mature honey hits her. From time to time, honey may sugar, this is normal, and it does not affect neither taste, nor on aroma, nor on the healing qualities of honey.

Using non-good tests, it is possible to determine whether Honey is not falsified:
- flour and starch determine by adding a drop of iodine diluted with a small amount of diluted water. If the solution cried, honey with flour or starch.
- If, when adding acetic essence, the solution will be wounded - there are chalk in honey.
- If in a 5-10 percent aqueous solution of honey when a small amount of a lapis solution is added around the drops, cloues is formed, and a white precipitate falls out - sugar has been added.

How can I define the quality of honey?

1) in color.

Each grade of honey has its own coloring inherent in him. Floral honey - light yellow, lime-amber, ash - transparent, like water, buckwheat has different shades of brown. Clean without impurities honey, as a rule, is transparent, whatever color it is.
Honey, having in its composition additives (sugar, starch, other impurities), is miserable, and if you carefully look at it, then you can detect a precipitate.

2) on aroma.

Real medical Differs in fragrant aroma. This smell is not comparable. Honey with admixture of sugar does not have a fragrance, and his taste is close to taste of the sweetened water.

3) by viscosity.

Take honey on a sample, dropping a thin wand into the container. If it is a real honey, then it stretches after a stick long continuous thread, and when this thread is interrupted, it will whole down, forming a turret on the surface of honey, pagoda, which will then slowly disperse.
Fake honey will behave like glue: it will be abundantly dragging and dripping down, forming splashes.

4) by consistency.

This honey has a thin, gentle. Honey is easily rubbed between your fingers and absorbed into the skin, which you can not say about the fake. In counterfeit honey, the structure is coarse, with rubbing on the fingers there are lumps.
Before buying honey on the market in the market, take the product you like in 2-3 permanent sellers. To begin with grams of 100. At home, do the recommended quality samples and only then buy it from the same sellers.

5) Check if water and sugar are added to honey.

To do this, on a slice of low-grade non-tram paper (for example, a regular newspaper or toilet), which absorbs moisture well, drop honey. If it leaves on paper, forming wet stains, or even lean through it - it is fake honey.

6) Determine whether there is starch in honey.

To do this, put a little honey into a glass, pour boiling water, stirre and cool. After that, a few drops of iodine come there. If the composition suits, it means that the starch has been added to honey. This is fake honey.

7) Find out if there are other impurities in Honey.

To do this, take a hot stainless steel wire (you can heat it in a flame lighter) and lower it in honey. If it hangs the adhesive foreign mass - in front of you fake under honey, if the wire will remain clean - the honey is natural or, in other words, full.

8) What should pay attention to the purchase of honey?

Honey, incl. And during the sale, it is impossible to store in metal dishes, since the acids contained in its composition can give oxidation. This will lead to an increase in the content of heavy metals in it and to a decrease in the useful substances. Such honey can cause unpleasant sensations in the stomach and even lead to poisoning.

Combating sellers are stored honey only in glass, clay, porcelain, ceramic and wooden dishes. If you can see that honey is sold from the metal packaging - immediately move aside.

9) How else can you distinguish fake?

In a cup of fasten warm tea, add a bit of what you bought under the guise of honey. If you were not deceived, tea will darken, but the sediment is not formed at the bottom.
Over time, honey turbines and thick (suachering) is a faithful sign of good quality. And not how many believe many that honey spoiled.
Sometimes honey during storage is divided into two layers: it is thick only from below, and it remains liquid on top. This suggests that he is immature, and therefore it needs to eat as soon as possible - immature honey is stored for only a few months.
Real beekeepers do not export bees for collecting nectar, but simply feed them with sugar. Sugar honey - unnatural. There is nothing useful in it. Such "sugar" honey is unnaturally white.
In this Money, free water is absent - in ripe honey water (its about 20%) is fully connected in a true saturated solution. Honey with sugar syrup has an increased humidity, this can be checked in the following way: drop a piece of bread in honey, and take it in 8-10 minutes. In high-quality honey, bread hardens. If, on the contrary, it softened or placed at all, then you are not so different, like sugar syrup.
But in the market no one will allow you to conduct such experiments, but let's try. Often, honey for tasting is dripped on a small piece of paper. This is enough to carry out another experiment. Going behind honey to the market, take a chemical pencil with you. Mold with a pencil honey on a piece of paper, you can smear with your finger, and try to write something with a chemical pencil on the Honey Stripe. If in a few seconds, there will be an inscription or color divorce, you can inform the seller confidently and loudly (in order to hear other buyers) that there are starch or flour in the product. If there is no chemical pencil, and a droplet of iodine is suitable. The same blue shade in the proposed honey unmistakably determine starch and flour in the product.

10) What honey is better - mining or, conventionally, the plain?

Do not come to the fishing rod when you try to convince the fact that mountain honey is better than the bees collecting on our expanses. There are no special advantages of mining honey in front of the "flat." The quality of honey and the concentration of nutrients in it depends only on the decency and knowledge of the beekeeping, as well as from the environmental situation of the honey collection area. Here, however, there is a difference between honey collected in a clean environment, and the fact that the bees were collected from the industrial enterprise. But it all depends on the beekeeper. The conscience should not allow it to make money on "industrial" honey.

11) The sellers of honey there are several tricks designed for gullible buyers.

First, plug your ears and do not listen to what they tell you. Check all yourself. Of course, one honest seller can get caught on a bunch of liars, but how do you know what exactly the one who is before you are honest? Try honey not only from above, but also from the bottom of the jar. Feel free to climb a spoon in a jar and do not listen to sellers who will start shouting: "Do not spoil the product!"
The genuine honey - and fresh transparent, and sugared - an effective antiseptic, and a clean spoon in the bank cannot spoil it. Another thing, if not honey was at the bottom, or this honey was previously heated, which led to the loss of its antiseptic and all other healing properties.
Do not buy honey on the market without checking or sunk. The fact that honey is better stored, a rolled tin lid - myth. A fairly simple or dense polyethylene lid.
Crystallization (sugar) is a natural process for honey that does not affect its quality and the composition of the useful substances. Let you do not confuse the crystallized honey. Do not come the next day to the seller, who promised you in the uncreened honey. Bring the same but heated. And to warm honey in no case can not, because It turns it into a simple sweet substance, devoid of very many useful properties!

12) Real honey has the following signs:

High-quality honey does not roll from a spoon too fast. Take a tablespoon of honey and fast circular movements turn the spoon several times. Honey will be finalized on it, almost not stacking into a jar.
Immerse a spoon in a container with honey. Pulling out a spoon, appreciate the character of the honey swelling. A good to form a ribbon, sit down, and bubbles are formed on the surface.
All sorts of honey have a sweet taste, but some of the varieties have a specific taste. For example, tobacco, chestnut and dormant varieties have a bitter taste, and heather is distinguished by tartness. All deviations in the taste qualities of honey speak of its ill-quality. Other defects in taste may be associated with the presence of impurities. Excessive acidity can be associated with fermentation, caramel fragrance - the result of heating, explicit bitterness - incorrect conditions for storing a poor-quality product.
Money color depends solely from the variety. It can be all shades of brown and yellow flowers. Do not be afraid of the pale yellow, slightly muddy honey is normal for the accomplishment of acacia honey, because He suaches very slowly and for a long time - completely sometimes only by the end of winter (but be sure to try it and determine what it is precisely acacia honey). Other types of uneasy honey mudnotity is not inherent, because The process of sugaring (clouding and rejection) occurs quickly - just that there was a transparent and suddenly (after 2-4 weeks after the bribe - the term depends on the type of honey) immediately all snapped.

Another very simple express check: It is necessary to drop honey on paper and set fire. Paper around burns, but the real high-quality honey does not burn, it does not melt and does not brown. If honey began to melt - it means that the bees fed with sugar syrup, and if brown is, it means sugar diluted.

Wishing to lose weight comes to revenue. Well, those who do not bother the problems of excess weight can pamper themselves with a piece of honey cake. It should be noted that only natural honey has the most valuable properties. Unfortunately, at present, some butchers are chasing the quality of the product, but for the volume. As a result of unscrupulousness, it became quite easy to come across the fake and under the guise of honey to acquire that honey will not even smell. Today you will learn how to determine the quality of honey at home.

The ideal option will determine the quality of honey even during purchase, then you can protect yourself not only from spending money is wasted, but also from buying that will not bring you any benefit. It is known that some to increase honey's volumes simply feeding bees sugar. Such honey on taste qualities is practically no different from flower, but useful properties He is clearly behind. There are several recommendations on the selection of honey, with them we have already acquainted you, but it will not be superfluous to repeat them. So, it is possible to determine the quality of the product of beekeeping in the following criteria:

Color

The color of honey depends on its variety and can vary from light yellow to brown. Flower varieties are usually light, linden honey has amber color, well, and buckwheat honey gives a brown color. At the same time, honey should be transparent, without precipitation, if the product is muddy, then this suggests that there are additives. Often in honey there are bee products - bee products, pieces of cells, you should not be alarming, because it is a faithful sign of high quality honey.

Aroma

Natural honey has a clear smell that is not confused with any other. If the naked is characterized by a slightly catchy aroma, then most likely, in front of you, the product with the addition of sugar.

Viscosity

Installing the quality of honey can also be viscosity. Mind with a spoon and lift it above the plane, natural honey will reach continuous thread and forms a slowly spreading slide on the surface of honey.

Consistency

The one who, although once rejuvenated natural honey, will confirm that the product had a delicate consistency. Take a head of the Medka and try to rub it between your fingers. If the product has absorbed, then this is a faithful sign of its high quality, fake honey with similar manipulation rolled into lumps.

Taste

And of course, the naturalness of the product can be installed with a nickname. Real honey has a taper-sweet taste. Clear honey slightly if you were treated with a natural product, then you will definitely locate in the throat.

If you do not trust your senses, and you are accustomed to relying only on research results, it is possible to determine the quality of honey at home can be experienced.

How to check the naturalness of honey water

Place the spoonful of honey into heated water. If the bees nectar melted in a short time, and does not lies with a lump at the bottom of the glass, then you may not doubt as a product.

Tea with honey - not only delicious drink, but also a great method for determining the quality of honey
If you lower a spoonful of honey in tea, then the natural product is immediately painted in a dark color.

Milk with honey will help with cough and allow to identify a poor-quality product

It is known that from cough you can get rid of the course of treatment with milk with honey. However, this will help not only cure the illness, but also determine the quality of honey. So, add to the milk an insignificant naked, it will come.

How to check the naturalness of honeywater

Take a piece of wet or napkins and apply a little honey on it. After a couple of minutes, take a look at the back side of the paper. If a watery spot was detected, then you will have to state a low quality of honey.

Iodine and vinegar - quality indicators of honey

Fill a glass with warm water and dissolve a teaspoon of honey in it. After that, add a pair of iodine drops into the liquid. If a few minutes later, the water in the glass is painted in blue, it indicates that the copper contains starch.

Instead of iodine in water with honey, you can add vinegar. This will determine whether the product contains chalk. As a rule, in the presence of foreign impurities, the water in the glass begins to hiss and spray.

How to check the quality of honey with bread

Can determine the quality of honey and a piece cherry bread. Lower bread into a container with honey. If the bread has become soft in a few minutes, then you will have to admit that honey is unpretentious.
You can judge about the quality of honey, happier on a piece of bread. As a rule, the natural product lies with a smooth layer, does not eat from the edges and pretty quickly turns soft bread into solid.

Heating - an effective method for determining the quality of honey

Fill the tablespoon with honey and heat it over fire. Natural product charred, honey containing impurities will ignore.

Reselection of low-quality honey will help a chemical pencil

Honey droplet swollen on a piece of not very tight paper and spend a chemical pencil on it. The appearance of blue divorces reports that the honey contains flour or starch.

Time will put everything in its place

If you do not want to carry out experiments, you can simply leave the medal alone for several months. Time will do everything for you! So, after a couple of months, honey began to thicken and crystallize, then this suggests that the product is natural. If honey remained liquid even six months later, it means that it contains a large amount of fructose. In the event that honey did not thicken, but divided into two layers - liquid and thick, then be sure that you have acquired a non-visible product. It, of course, does not represent health hazards, but is characterized by a short shelf life.

We are confident, after all, you will not be difficult to determine the quality of honey, and if necessary, you will easily manage to bring the seller-butter on clean water.

The useful properties of honey are widely known. It is used not only as a sweetener, but also as a means in the treatment of colds. It has antibacterial, antivirus, soothing and healing effect, it helps strengthen immunity and increase vitality.

The high cost of the natural product is a direct consequence of the complexity of its production. But even by paying a considerable price for this product, you can not always be confident in his quality. Fake - the phenomenon is not new.

The mention of unscrupulous traders is contained in the "encyclopedia of beekeeping", published by the American entrepreneur and a large enthusiast of this field of agriculture by Amos of Ruth in 1876.

Unnatural honey

The current fakes can be divided into three groups:

Natural with addition foreign substances designed to increase the total volume and density of the mass;
Products, obtained from the mix sugar and water, with the addition of dyes and flavors;
Sugar.

The method of falsification, described by the root in the XIX century, is still used.

A mixture of sugar and water is boosted to a state dense syrupAfter which fragrances and dyes add to it. For the effect of the effect, the final product can be mixed with a small amount of real honey.

Since the time of Amos Ruta, honey falsification technology has been improved. Now artificial mixtures are prepared from invert sugar and sucrose and add thickeners to them, among which can be found corn and potato starch. High-quality fakes is difficult to reveal even with the help of professional examination. Fortunately, they are rare.

Another way to obtain honey is applied by unscrupulous beekeepers. Instead of waiting for the bees to collect the floral nectar, insects are fed by conventional sugar syrup. Sugar honey obtained does not have useful properties.

How to distinguish a quality product from artificial

Good taste

Bank with Mid.

The taste of natural honey is sweet with a tart notice, which is particularly distinguishable in buckwheat and chestnut. This product leaves after a pleasant aftertaste. Fakes will have no remarkable sweet taste, in some cases a little shrew.

Naturalness of color

The color can vary from white to dark brown. Each variety has its own characteristic color. Honey collected from white acacia flowers, in liquid state is practically transparent.

Bucky honey has a rich brown color with a reddish sampling. The white product may well be not from pollen plants, but from sugar syrup.

Before buying it is worth finding out exactly what kind of honey is before you. So it will be easier to relate the description with the product offered to you.

Proper consistency

The structure of natural and artificial honey is highly different. His drop in his fingers, you will notice that it disappeared without a residue, quickly absorbed into the skin. Having done the same with the fake, you will feel that small lumps remained on the skin.

Honey has a crystallization property after several months of storage. If in the middle of winter you are trying to sell a liquid product, then this is a disturbing sign. Such a product was either made of sugar syrup, or was heated before selling. Honey heated above the temperature of 40 degrees loses its useful qualities.

Viscosity check

This honey must be dragging

An important indicator and condition in determining the authenticity of naturalness is its viscosity. Lower in a container with honey clean spoon, and then slowly get it up. This product should be trapped after a spoon. Continuous thread. When the substance flows from a spoon, it forms a visible mark on the surface, which slowly dissolves.

Aroma

The smell fake the harder. The aroma of the natural product is thick and fragrant, it is possible to distinguish notes of honeycomb plants. The product made from sugar does not have a pronounced aroma. How to check? If you are difficult to catch the smell, then before you fake.

Determine sugar

Is it possible to determine sugar in the product using thin paper. To do this, it is necessary to drop with honey on a paper napkin or sheet of clock paper.

The appearance of wet spots will mean that the product is artificial.

The natural product can remain on the paper surface within a few minutes, without leaking on the opposite side of the sheet. The longer the paper does not appear, the more qualitative.

How to check the real honey at home?

If you have a natural honey or not, you can dispel them with several simple procedures. How can I distinguish the honey and find out its quality?

Drop iodine

Iodine

Dilute a small amount of honey with water, add a drop of iodine into the mixture. If after this solution acquired a blue color, then this means that it contains starch or flour.

Using bread

Place a piece of bread in the container and leave for 5-10 minutes. If, after this time, bread has retained the form, then you are natural product. If the bread soften and spread, then this is a clear sign that the product was made on the basis of sugar syrup.

Pencil

On the back of the palm or a piece of paper, drop honey and distribute it with a thin layer. Spend a conventional chemical pencil over the surface. The bold line will indicate the presence of water in the product. The absence of a noticeable trace will mean that you are undermined honey.

Vinegar

Dissolve a tea spoon of honey in water, add a few drops of vinegar to the mixture. If there is a hiss behind this, this is a sure sign that the product contains chalk.

Determine the fake with water

Put a spoon in a transparent glass with warm water and stir. The natural product is dissolved without a residue, lightly painting water. If foreign impurities are present in the product, they either fall into the sediment, either come to the surface.

Bucky honey

The best way to protect yourself from fakes is to acquire homemade honey from a familiar beekeeper. In order to choose a decent person's confidence, ask whether he trades with hundreds.

If the answer is affirmative, you will know exactly what the seller has access to natural Honey. Such people highly appreciate their reputation and will not risk it by offering fakes.

Buy honey per season, After all, real beekeepers sell it as far as possible. If you acquire honey in the store, check and pay attention to the correct label. The fake product may harm your health.

Priceless healing properties There is only natural mature honey. Consequently, its quality check is of great importance. Take note of simple methods how to perform it at home.

Features of honey checking

Falsified honey is sold not only on the market, it is present on the shelves of shops and supermarkets. Determine, high-quality honey or not, it is possible using the study of three characteristic qualities: nutritional, constancy of natural composition, allowance for storage. The nutrition of honey affects the amount of carbohydrates contained in it and maturity. His taste and medicinal properties depends on the maturity of honey.

How to check honey on naturalness by external signs

Sometimes it is required to check the naturalness of honey when buying on the market or in the store without the use of additional substances. The fastest and simple checker of honey is performed by external signs, without detailed analysis:

Natural honey is easily rubbed between the fingers, absorbed the skin of the hands.
Inspect the surface of honey. It should not be foam in the form of bubbles. Fermentation, foaming - a sign of immaturity or adding water. In natural honey, pollen particles are contained, wax, other natural splashes. Too clean, transparent honey is most likely artificial.
Competent buyers do not seek to acquire liquid honey, because "supracted" is harder to fake. Natural honey over time crystallizes, crystallization of fake honey occurs very slowly or is not at all. At the end of autumn and in winter there is no liquid natural honey, even crystallizes late varieties. There are exceptions to the rule, some varieties of honey are always liquid: lime, May, buckwheat, Cylet, from acacia. In the summer, Scriminated honey - last year or even older.
The taste of natural honey is sweet, but in moderation, a little tart. In the mouth, he can cause lightly tingling, burning. Artificial honey does not possess such taste. Easy caramel flavor honey acquires when heated. "Grety" honey has more presentable marketable conditionBut less useful. It loses its unique healing properties at a temperature of +50 degrees and even at + 35-40 degrees can become harmful, carcinogenic.
Another sign of the naturalness of honey is the smell. The natural product has a characteristic, easily recognizable fragrant aroma, the fake smell does not have.

Check honey on naturalness in the market conditions is very difficult. The considered methods cannot protect you from all possible falsifications. Choose honey in color, odor and consistency.

How to find out the naturalness of honey on viscosity

A more detailed check of honey can be performed at home, the study of the product for viscosity will help. Mature, natural honey has a viscous consistency. It is important that when experimenting with honey, the ambient temperature was not high and not low, approximately + 20-21 degrees.

Features of the viscosity of honey:

Immerse a tablespoon in honey and quickly check it out several times. Natural, high-quality honey will turn around the spoon, not staining with it drops.
Lower into the honey teaspoon. After her extraction, observe how honey flows from it. The process should occur slowly, large drops. Most of the honey will remain on the spoon. It happens from the fact that mature honey is very viscous, it is about 21% of water. Immature - more liquid.
Pulle in honey wooden wand. Raise it. Honey must flow continuous, hard jet. Natural honey does not eat, not sprinkle, forms a slide on the surface, which is gradually compared with the rest of the mass.

Mature, high-quality honey is very viscous, its humidity according to GOST is not higher than 18-20%. Early groaning honey - immature, it is badly stored and can be worried.

Checking the quality of honey at home with heating and weighing

Even honey laboratory tests do not provide complete information about its quality. The properties of each honey are unique. It is affected by a lot of factors: a region of collecting, a variety of honeycomb, breed bees, honey maturity by the moment of research, the presence of pollen.

Instructions for checking honey by heating:

Place the closed jar with honey (50 g) into the vessel with water. For 10 minutes, warm honey on a water bath at a temperature of about +45? C. Then open the lid and make the smell assessment. He must be tangible. No smell - sign of falsification.
Warm honey in a water bath for a longer time, about about an hour. If the studied honey begins to settle, it means that it is natural, otherwise it is a fake.

It is possible to determine the quality of honey at home in its density weighing. Pour 1 liters of water to the vessel and mark it with a marker. Pour water, dry the jar. Before the mark made, fill the vessel with honey. Weigh the vessel with honey very precisely, to gram. Take the weight of the jars, get the exact weight of the liter of honey. Wire honey weight by weight of water, i.e. For 1000. The adopted standard of honey density in Russia is 1.41 kg / l.

High-quality ripe natural honey has a density in the range of 1.4-1.6 kg / l. If the density is below the permissible minimum - the honey is immature, poor-quality, above the upper limit of the range is an error in calculations or when weighing.

Checking honey houses with unconventional methods

Even high-quality honey when buying can show signs of fake. It is very difficult to distinguish natural honey from falsification. Most the best way Do not make a mistake in honey sweets - take it from proven pets. There will always be familiar who advise that. But, if there are no reliable beekeepers, and I want a naked, then use the unusual methods of checking honey at home:

Honey authenticity can be installed. Naming honey on a sheet of paper and burning. Observe the reaction. Natural honey will become a little liquid from high temperature - and all, no longer will happen to it. He will not burn and will not change the color. The product is melted if the bees fed with sugar syrup instead of nectar. The brown product color signals the presence of sugar in it.
Pour a spoonful of honey on a plate, add three times more water and start intensely shake the plate in the horizontal direction. On the surface of the natural product, a drawing is formed, resembling cells.
Put a piece of bread in honey, wait a while. After 10-15 minutes, check its condition. In a good clean product, bread hardens, if the bread softened - it means that sugar syrup added to honey.
You can check honey with stainless steel wire. Gang the wire on fire and immerse in honey. Remove it and inspect. If the wire is clean, everything is fine, if there are some particles on it, this indicates the presence of impurities making honey.
The easiest method of checking honey for water is performed using a loose structure paper. Take the napkin, wet or a piece of newspaper and drop on it with honey. There should be no moisture around the drop, the paper should remain dry.
It is more difficult to independently determine the admixture of inverted sugar, which is used when creating artificial honey. For the experiment, preparations sold in a pharmacy - ether, resorcin, concentrated hydrochloric acid. Distribute a little honey with ether. Filter the resulting solution, except. Make a 1% resorcin solution in hydrochloric acid. Several drops of the resulting solution interfere with the mass remaining after evaporation of essential honey. Getting color from orange to bright red testifies to the presence of inverted sugar in honey.

Knowledge of the main properties and features of honey will help you likely avoid buying low-quality or artificial honey. Checking honey houses can be performed without the use of special preparations.

Definition of the naturalness of honey and the presence of impurities

Determine the naturalness of honey with 100% confidence can only in the laboratory, but only a few people pass honey to research. "Home" ways to determine the naturalness of the honey product do not always give an absolutely error-free result, but sometimes they help to distinguish a good product from fake.

Consider how to determine the presence of impurities in honey:

Consider a solution of honey with water to the light: if honey is high-quality, natural, then it will be muddy or rainbow. Impurities will create a precipitate.
Drip to your palm with honey and spend the chemical pencil on it. If there is impurities or water, then the trace will be greenish or purple color. In high quality honey, the chemical pencil will not leave the trace. The test is not 100% accuracy. Excess moisture can be in natural young honey.
With long-term storage in honey, light crystals may form, and in the center there will remain uneasyless mass of the brown color - this is a sure sign of the presence of impurities.

So that honey was not only delicious, but also had medical properties, be sure to check its authenticity on a small amount, just making sure of its quality, take the Honey of the future.

How to check honey on sugar

Mixing in honey syrup, feeding with sugar bees - the most common ways to falsify the bee product. When determining the naturalness " liquid gold»Buyers want to obtain accurate information about the absence of sugar in it, which add unscrupulous butchers:

Adding sugar in honey gives him a smell of sweet water, without a pleasant honey aroma. The taste of such honey is pronounced sweet, color is suspiciously white.
When stored, liquid honey, with the addition of sugar syrup, becomes jellis, is not crystallized. "Sugar" honey does not matter, it is perfectly transparent, without fragrance.
Sakharoza (reed sugar) is detected in a honey solution with flaw (nitric acid silver). Honey solution for this experiment must be 5-10 percent. White silver sediment loss - a sign of falsification of honey.
Put a spoonful of honey in a cup of faint black tea, stir up to its complete dissolution. If tea became muddy, then it means that there are sugar in honey. High-quality honey sediment does not give, tea is only slightly dark.

Methods for checking honey with additional substances

The most common ways to test honey on naturalness are performed on the basis of a solution of honey in water and some additional substances, such as iodine, vinegar, ammonia, milk. To create the starting solution, mix distilled water with honey in proportion 2 to 1.

Checking honey for flour with iodine

Flour or starch is added to honey unfair beams to increase its mass or density. A mix of starch, starch patterns, flour in honey is determined by the addition of iodine tincture into the original solution. In Natural Honey, there are no elements that react with iodine.

Checking the quality of honey with iodine is most common and performed as follows:

3-4 drops of iodine so that the solution of falsified honey is painted in blue, if there is starch or flour due to a chemical reaction.
Increase the amount of iodine in honey solution - and the intensity of blue will also increase. The more intense color, the more starch-containing impurities in honey.
Any change in the color of the honeymoon when checking iodine, with the exception of yellow, indicates the presence of additives is not a bee character. Natural product does not respond to iodine, its color will not change.

Acetic acid to determine the chalk crumb in honey

The admixture of chalk crumb increases the weight of the product, disguises its poor condition. Such honey is a falsification. Falsification of honey using chalk crumbs is easily detected by using the usual table vinegar or acetic essence. The chalk enters the reaction with acetic acid, it is accompanied by the separation of carbon dioxide.

Add a slightly acetic acid to the original solution, sufficiently pair of droplets. The presence of chalk in honey will cause foaming and hissing. Sometimes chalk is added in small quantities, and the reaction will be inconspicuous if the acid has not touched the chalk. In this case, the rapid analysis is better to use acetic essence.

Let the starting solution, carefully drain the water, will remain a layer of a chalk precipitate on the bottom, which can be explored by acid.

Summer alcohol for detecting starch molasses

Starchy pattern added to honey worsens its valuable indicators. The honey has a "arched" molasses with high viscosity, has a pronounced smell of molasses, it reduces the content of reducing sugars. Remains in the falsification of sulfuric acid formed in the process of technological processing of molasses fall into precipitate under the influence of certain reagents, for example, ammonic alcohol.

In the honey solution, 5-10 drops of strong ammonia alcohol. There may be a brown sediment. The solution itself will also shave. This effect gives starch pattern. A solution of natural honey does not fit the 96 in it? alcohol. The solution with low-quality honey will become whitish, as when milk is added.

Checking honey on sugar with milk

If the bees fed with sugar, then he, like any unhetatic honey product, does not possess medical properties. It does not have useful components of natural honey: vitamins, organic acids, aromatic substances, protein, mineral salts. You can define "sugar" honey without complex experiments by using milk.

Add honey to hot cow's milkIf it curled - then honey forged using burning sugar. The real honey will dissolve in milk, gently dropping to the bottom of the dishes.

The main component of the unnatural honey - silicon, the rest of the salts is practically no. In Natural Honey, the opposite is the opposite.

How to determine the quality of honey - look at the video:

These "homework" methods of testing are simple and affordable, but they do not give 100% confidence in the correctness of the results of the experiment to determine the quality of honey. An unfamiliar beekeeper does not have to acquire a large jar of honey, first take a little, examine honey on quality and authenticity.