Diastase is an enzyme found naturally in honey that degrades especially when exposed to heat. Diastase value is used to indicate the age of honey and whether it has been exposed to heat. Honey, a natural biological product that evolved from nectar and has great benefits both as medicine and food, is consumed in some form all over the world. Honey contains small amounts of protein, minerals, organic acids and vitamins, as well as glucose, fructose and water.
Honey from combs and beehives contains pollen, wax and other undesirable substances for better product quality and shelf life. Two important stages of honey processing are filtration and heating. Separation of pollen, wax and other materials is normally done by filtration and pressure filtration. Heat or heat treatment of honey eliminates microorganisms responsible for spoilage and reduces its moisture content to the desired level.
The main enzymes found in honey are invertase, amylase (diastase) and glucose oxidase. The enzyme content in honey is measured as diastase activity and expressed in terms of diastase number. The European standard for honey is the minimum number of diastases in processed honey of 8.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests performed in this context, there are also honey diastase number analysis services.
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