Chemistry Reference
In-Depth Information
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Comb honey is an edible honey found as it is produced in the beeswax comb and packaged in
various-sizecontainers.
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Cut-comboraliquidandcut-combcombinationisaliquid-stylehoneyinwhichchunksofhoney-
combhavebeenaddedtothejar.
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Crystallizedorgranulatedhoneyisahoneyinasemisolidstateinwhichpartofitssugarglucosehas
beencrystallizedbylosingwaterandbecomingglucosemonohydrate.Itimmobilizesotherhoney
componentsinasuspensionthatformsasemisolidbodywithanorderlystructure.
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Creamed or whipped honey is a supersaturated solution made by controlling the crystallization
processtoproduceinecrystals,resultinginasmoothandspreadableproduct.Itisalsoknownas
churnedhoney,honeyfondant,candiedhoney,granulatedhoney,andhoneyspread.
Honeyisbroughtintothemarketandusuallysoldaseitherpurehoneyorahoneyproduct.Some
honeyproductsdonotmeetthecompositionalcriteriaofpurehoney:
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Driedhoneyisdehydratedbyheatinghoneymixedwithstarchesorsugars.
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Flavoredorfruitedhoneyisahoneyinwhichfruit,color,orlavorhasbeenadded.
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Infusedhoneyishoneyinwhichherbsorpeelsandotherlavoringisaddedbysteeping.
Kosherandorganichoneysareproducedandpackagedaccordingtospeciicrulesandregula-
tions concerning ethnic Jewish dietary regulations and organic productions regulations, respec-
tively. In general, honey is bought and sold by supermarkets, farmer's markets, or directly from
beekeepersbyvarietyorbycolorandtaste/lavor.However,mostconsumerswilltypicallybuya
purehoneyoraparticularhoneyvariety(e.g.,cloverhoney),andindustrialusers(bakersandfood
and beverage processors) usually buy honey by color and taste/lavor, because they are linked.
Honeythatisdarkerusuallyhasastronger,morerobusttaste/lavor.Ontheotherhand,lightercolor
honeyisoftenmoredelicateandsweeter.
5.5 NUtrItION
Honey,ofcourse,consistsmainlyofsugars,butitalsocontainsothercomponentssuchasvitamins,
minerals, antioxidants (chrysin and pinobanksin), and enzymes (such as catalase). Its glycemic
indexrankingrangesfrom31to78,dependingonthevarietyofhoney(Krell1996).Anutritional
proileofthevarietiesofhoneyshowninTable5.1consistsofmanyelements,someofwhichcan
besummarizedasfollows:
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Carbohydrates:Glucose,fructose,sucrose,maltose,isomaltose,erlose,panose,cellobiose,dextrin,
rafinose, isomaltotriose, isomaltopentaose, maltulose, trehalose, isomaltotriose, isopanose, and
formic
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Amino acids: Lysine, histidine, asparagine, proline, cystine, methionine, leucine, phenylalanine,
arginine,threonine,glutamicacid,andvaline
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Aromatic substances: Hexyl acetate, octyl acetate, terpined, β-phenylethyl, p-cymol, aldehyde,
ketone,geraldol,andester
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Vitamins: Thiamine (B1), ascorbic acid (C), pyridoxine (B6), phylloquinone (K), ribolavin (B2),
pantothenicacid(B5),nicotinicacid,retinol(A),andtocopherol(E)
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Enzymes:Diastase,invertase,catalase,phosphate,peroxide,andinulase
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Metallicelements:Lead,sulfur,chlorine,boron,zinc,iridium,chromium,potassium,copper,iron,
calcium,phosphorus,silver,magnesium,manganese,nickel,andsodium
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Color-affectingcompounds:Carotenoids,polyphenols,tyrosine,andtryptophan
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Fattyacids:Linoleic,stearic,oleic,palmitoleic,andlinolenic
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Antibioticcompounds
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