As a food scientist, how can you differentiate between an original honey and an adulterated honey?
Nice question. Let us make some research
Pure honey is more viscous than fake honey so it sticky to your fingers if you rub it between your thumb and index finger.
Dropping it in water will settle in the bottom but fake one will dissolve.
Hi Roy! Interesting insights. What do you suppose makes genuine honey more viscous and resist dissolution in water?
Pure Honey has higher total solids ,higher than 80% plus it contains suspended solids like pollen ,dust, proteins etc if compared to fake honey which is just colored and artificially flavored invert syrup with total solids content lesser than 80%…Usually around 76%
So the presence of those impurities in true honey ensure that it’s more viscous than fake honey .
I think this is a good video about adulterated honey:
Is your honey real honey or just “sugar syrup”?
Science of food my differentiation is about true honey from fake honey( which is totally artificial)…Meanwhike adulterated honey behaves like real honey as they share nearly the same quality except if discriminated by chemical and instrumental analysis.
As a food product formulator for me it does not matter if the honey is adulterated or pure as they perform similarly in the end product. I can even use fake honey but support it with really good honey flavor and the customer can’t tell the difference if I am using real honey or a fake one…in the formulated products
So for me this topic does not affect my work…and of concern only to those Honey distributors and resellers…
Oh sorry. I thought @Johnvique was asking for the difference between adulterated and genuine honey.
Actually you are spot on…The OP is concerned about real honey and the adulterated one which can be tricky if tested by qualitative methods I mentioned…
My concern with honey often is to differentiate the fake honey from the real one.As I use it many times in confectionery products.
The later can be authentic or adulterated…If you are a customers you can’t easily discriminate one from the other and as an application guy, you can use both with identical results…
I agree with you. Especially in the field of product development. If the target flavor or the hygroscopicity is achieved, then I guess that can do.
Unless of course you will be claiming that the product has honey. But even then, still might be a hard time telling real, authentic honey, even for claiming purposes.
check out the following webiste:
One can use NMR chemical analysis to compare with a databse library of honeys from around the globe. this way one can easily pick up fradulant honey.