honeyOne of the sweet food which has been used since many years ago is named as honey. Honey is basically formed through the bees by collection nectar from the flowers. This nectar of flower is turned into the honey. Most of the honey is produced through the beekeepers and that honey is consumed by the individuals. The variety of honey depends on the nectar collected from the flowers and which kind of bee is collecting the nectar.

The sweetness of honey is obtained by the molecules present in the sweetness and these are named as monosaccharides which include the fructose and glucose. The sweetness of honey is same as in granulated sugar. This is preferred to the other sweeteners and sugar because of its unique properties like attractive chemical properties. These chemical properties are very useful for the baking purpose and also have a distinctive flavor. The honey has also another unique property like it doesn’t spoil even after thousand years because no microorganisms can grow in the honey.

According to the research almost 1.7 million tons of honey is manufactured throughout the world, in which the contribution of China accounting is almost 28%. Other countries which have the contribution of 20% are Turkey, Argentina, Ukraine, and Russia. The usage of honey in food is very common but one of its unique use is in the process of fermentation. It is also used for the preparation of honey wine through the processes of fermentation. The physical and chemical properties of honey are not similar in each type, these might vary depending on the content of water. Another important thing which is essential to maintain the property of honey includes the flora used to produce it, temperature, and the proportion of the specific sugars it contains.

In this article we used information from these books:

Tomasik, Piotr, ed. Chemical and functional properties of food saccharides. CRC Press, 2003.

Varzakas, Theodoros, et al. “Other sweeteners.” Sweeteners: Nutritional Aspects, Applications and Production Technology (2012): 175-208.