Honey is a refined, nutrient-rich elixir made from natural ingredients, but its purity and quality can be difficult to verify. It is crucial to identify pure honey before buying, as honey is frequently counterfeited and ranks among the top food frauds. Here’s a guide to understanding the difference between natural and artificial honey, along with methods to distinguish them.
Natural honey
Natural honey is made by bees from flower nectar. Foraging bees collect nectar and store it in their honey stomachs, where it undergoes enzymatic changes and is converted into honey.
Characteristics of Natural Honey
Many characteristics distinguish natural honey from artificial honey, as mentioned below:
Crystallization:
Over time, natural honey may crystallize. This is a natural process and does not affect its quality. Crystallization depends on the source of flowers and the composition of the honey.
Nutritional Value:
Natural honey is rich in beneficial nutrients and antioxidants, including vitamins, minerals, and enzymes. It is a natural source of energy and is often used in traditional medicine for its therapeutic properties.
Artificial honey:
Artificial honey, also known as “honey syrup,” imitates the look and taste of real honey but is not made by bees and lacks its natural properties.
Characteristics of Artificial honey
Many characteristics distinguish artificial honey from natural honey, as follows:
Absence of crystallization:
Artificial honey does not crystallize, as it is manufactured to be a stable liquid product with a long shelf life.
Nutritional deficiency:
Artificial honey lacks the nutritional value that natural honey possesses. It does not contain the vitamins, minerals, and antioxidants that make natural honey a healthy option.
The main methods used to distinguish between natural honey and artificial honey
● Water test:
To test honey purity, add a teaspoon to a cup of water. Fake honey will dissolve, while pure honey, being denser, will clump and settle at the bottom.
● Vinegar test:
To test honey purity, add a few drops of honey to water and vinegar. Foaming indicates possible contamination and that the honey may not be genuine.
● Mass spectrometry of isotope ratios:
This is not measured with a tool easily found in a regular kitchen, or even in one that is exceptionally well-equipped. Honey samples must be sent to specialized laboratories for analysis.
References