As honey is thermally processed to destroy yeast, product quality may deteriorate. Uncontrolled heating process negatively changes the parameters of honey such as hydroxymethyl furfural (HMF) content and enzyme activity. An excessive amount of hydroxymethyl furfural is considered evidence of overheating. This indicates that the color has darkened and the honey has lost its freshness.
-tayini.jpg "Determination of Hydroxymethyl Furfural (HMF) in Honey")
Hydroxymethylfurfural (HFM) is an organic compound formed from sugar in an acidic environment during heat treatment. This reaction occurs naturally in many food products containing sugar and a low pH value. It is found almost everywhere in everyday food products such as breakfast cereals, bread, dairy products, honey, fruit juices, and liqueurs in various concentrations. Several different parameters affect the rate of HFM formation. Temperature is the most important of these. A 10-degree increase in temperature causes the reaction to occur approximately 5 times faster.
Besides the raw, uncooked nature of honey, HMF is used to prove that the product has not been stored for an excessive period of time. Freshly extracted honey shows HMF levels of less than 5 mg/kg.
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 services for the determination of hydroxymethyl furfural (HMF) in honey.
To get an appointment, to get more detailed information or to request an evaluation, you can ask us to fill in our form and reach you.
