The properties of honey

Beehive products
,Produced by plants •
Collected and processed by •
The bees •
Honey •
Flowers powder •
Propolis •
Royal Jelly •
Manufactured by •
The bees •
wax •
venom •
Larvae •
 Nectar

• An aqueous solution produced by the plants and containing.

• Sugars in a concentration of about 50%-30% (depending on the
type of plant And air humidity) vitamins, pigments and flavorings.
• Pulling the bee to the flower.
Honey
• Honey is a sweet, viscous food substance made by honeybees and some other
bees.
• Bees produce honey from the sugary secretions of plants (floral nectar) or from
secretions of other insects (such as honeydew), by regurgitation, enzymatic
activity, and water evaporation.

• Honeybees store honey in wax structures called honeycombs, whereas

stingless bees store honey in pots made of wax and resin.

• The variety of honey produced by honeybees (the genus Apis) is the best-
known, due to its worldwide commercial production and human consumption.

• Honey is collected from wild bee colonies, or from hives of domesticated bees,
a practice known as beekeeping or apiculture (meliponiculture in the case of
stingless bees).
 ?Nectar transition For honey
• 1. The sugar concentration increases.

• 2. From supplements 2 enzymes:

Glucose oxidase: A small smooth joint
From glucose to gluconic acid
And hydrogen peroxide (gloconic acid)
(hydrogen peroxide)

• Disassembles: Invertase - Inortase

The sucrose molecule (having 12

Carbon) to two molecules of sharp
Sugar - Glucose (6 carbons)
And fructose (6 carbons)
 The transition from nectar to honey
• Transporting the nectar to the hive in the
"honey stomach" - a blister with flexible
sides.

• Capable of absorbing a volume of about

60-70 microliters of nectar.
• Collecting nectar in the field by the patrol
bee.

• Processing the nectar in the honey

stomach by adding the enzyme invertase

• Decomposes the sucrose and transfers it

to bees in the hive. , (Invertase)
 The honey ingredients
Fructose, glucose • –
monosaccharide

Maltose, sucrose – disaccharide • –

Oligo sugars - "small" • –

polysaccharides that include a
small number
Relatively (usually less than –
.twenty) units of monosaccharides
 Types of honey
Honey can be classified according to
several criteria:
The source of the nectar - can be from a
particular plant or from several types of
plants.
Determining the source of the nectar is
based on:
Presence of chemical components
characteristic of the plant source
Presence of pollen grains in honey - for any
type of plant
Typical pollen grains
• Harvest season - the honey will be defined
according to the flowering and storage season.
For example:
"Spring Flower Honey", "Summer Flower
Honey"
• Bee Pasture Area - "Spring Flower Honey
from the Judean Mountains"
• The physical condition in which the honey is
found - "heated liquid honey“
"Unheated liquid honey", "ceramic honey",
"crystallized honey"
• The degree of filtration - "filtered honey",
"unfiltered honey"
 The chemical composition of honey
• Water - the water content remaining in the ripe honey (= honey signed).
• Low water percentages reduce the chances of honey
To go bad.
• Sugars - Most honey sugars are monosaccharides: glucose
And fructose. Minority of disaccharides: sucrose, maltose, lactose.
• Very few polysaccharides can be found in honey.

• The composition of sugars in honey varies depending on the source of the

honey.
• Enzymes - Honey enzymes come from:
• Production and secretion of bees.
• Production and secretion ‫הפרשה‬ of plants.
• The level of enzymes depends on the type of nectar, the age of the
bees
And at the rate of storage.
Continued - the chemical composition of honey

• • Minerals - the mineral content is low 1% -0.02%

- Varies according to the source of the honey.

- Dark honey contains more minerals than light honey.
• • Proteins - In addition to enzymes, proteins are found in honey

-Others originate from both the bee body and the plants.
• • Amino acids - Honey contains 18 amino acids.

-The main amino acid is proline.

• • Vitamins - originate from plants only.
• • HYDROXY METHYL FURFURAL (HMF) - A Decomposition Product of Sugar

Recycle (glucose or fructose) in heating.

-High values Indicate overheating or not fresh honey.
 The color of honey
• Colorlessness varies to almost black.
• Color is not a measure of honey quality.

• The color source depends on the plant source

from which the nectar was collected.

• The color of honey can change during storage

depending on During storage time, temperature
and ventilation.

• The color scale for setting the honey color:

White water

White (amber)

very light brown

Light Brown

Heat

dark brown
 Crystallization of honey
• Honey crystallization - a natural feature of
honey.

• Honey is a saturated solution of sugars and

therefore the sugar molecules in the solution is
arranged around crystallization centers to form
a crystal Sugar.

• Types of honey crystallize differently- some

have crystals Large and coarse and some with
small and delicate crystals.

• Main crystallization centers in honey - flower

pollen grains.

• Speed of crystallization - depends on the

composition of the honey sugars, the content
The water and temp. Honey rich in glucose
crystallizes faster.
 The fermentation of honey
Occurs in immature honey(Concentration of •
sugars below 80%) Or honey that is not
.treated properly

Yeasts called: “Decomposition Sugar tolerant •

”yeasts

The honey sugars for alcohol and carbon

dioxide .Alcohol, in the presence of oxygen, is
.converted to acid

During the fermentation process, foam is •

formed in the upper honey layer which is
.derived from the carbon dioxide formed

The fermentation impairs the taste and •

.ingredients of the honey aroma

.Fermentation is an irreversible process •

 Smell, taste and aroma of honey
• Smell and aroma components are
volatile substances‫משתנים‬
Depending on the source of the
honey
• Fresh honey has a very strong
aroma and aroma that usually
disappears In commercial honey (as
a result of poor storage and heat
effect).
• The source of honey flavor are
sugars, gluconic acid and proline
(Amino acid in honey).
 Honey pasteurization
Purpose of the pasteurization:

• Kill the yeast in the honey to prevent it

fermentation.

• Prevent the crystallization of honey.

• Increase the viscosity‫ צמיגות‬of the honey.

How the pasteurization is done:

Heat the honey for two minutes to a temperature of

77 c° .At this point immediately cooled to 54 c.

The danger that excessive heating can spoil the

honey.
Varietal honey - honey created from a flower float from one
.flowering source Honey products
.Only, and is done by locating the hive in a distinct vegetation area
.Honey with royal jelly - Honey mixed with royal jelly •

Lite honey - a product that contains one third of the calories of •

.regular honey. Containing In addition to polydectrosis honey
,Honey cream - add 10% crystallized honey to liquid honey •
Mix with a homogenizer and leave to cool at 14 degrees for a while
.Two weeks. A cream is obtained that is easy to apply

Dried honey - honey that has undergone a drying process •

(dehydration), For keep it still liquid, other ingredients were added
.to it

Honey with additives - honey with added fruit, food coloring or •

.flavorings
.Spiced honey - honey to which spices, herbs have been added •
.Orange peels, etc
 Honey against microorganisms

Hygroscopic - The high concentration of • –

sugars in honey causes For the bacterium that
falls on the honey to lose the water from its
body, due Concentration differences
.(hypertonic pressure)

.The acidic environment of honey • –

dead microorganisms In the acidic environment –
.of honey
The source of the acidic environment of The –
honey is due to a chemical activity in which
hydrogen peroxide is emitted as a result
Activates the enzyme glucose oxidase found in
honey

Viscosity of honey - limits the amount of • –

dissolved oxygen encouraged
.Bacterial activity –