The best and most accurate way to recognize natural honey is to measure its important factors scientifically with precision laboratory devices.

 
Honey standards

National standard

Analytical test

Below 5%. If saccharose is below 5% the honey is more decent.

Sucrose

Above 65%

Organic sugars

Above 0 .9 percent

Fructose-Glucose ratio

Positive

Diastase

Negative

Starch

Negative

foreign material

Negative

Artificial Honey and Commercial Glucose

Below 20%

Moisture

At least 4

ph

Max 40

Acidity

Max. 80

Hydroxymethyl Forfural

Other ways to detect honey quality:

Honey dissolves in cold water

Natural honey is slowly dissolved in cold water and maintains its adhesion state, while counterfeit honey is easily dissolved.

Clay Honey (Sugar)

Natural honey after a while is under the crystallization phenomenon, and this phenomenon is due to the presence of diastase enzymes in honey. Unsaturated honey loses its enzymes and does not sugar in any way by adding lemon juice and direct heat above 50 ° C.

Reputable seller

Another way to recognize the natural honey is to purchase authentic vendors.

Honey has different colors and flavor depending on which flower beehive and which region of the bee is fed.

Natural honey colors: white, yellow, orange, yellowish green, amber, reddish and even brown agate. The color and taste of honey is not a very precise factor to determine the quality of honey.