Honey consists of about 76 percent sugar, 18 percent water, and 6 percent other ingredients. Sugar gives honey the essential properties of sweetness and liquid density. Smaller amounts of components determine the differences between various types of honey, such as colour, aroma and taste.
The sugar in honey is not just one type. Essentially, honey contains three different sugars. These are the highest (41 percent) fruit sugar (fructose), 1-2 percent regular sugar (sucrose), and around 34 percent grape sugar (glucose). The ratio of these sugar types to each other depends on the source of the honey, i.e. the flower meadow, and to some extent the enzyme invertase, which breaks down normal sugar in grapes and fruit. This enzyme is found in the flower from which bees collect nectar.
The glucose and fructose ratios in honey and regular sugar are different. Sugar contains 50 percent fructose and 50 percent glucose. Honey contains 40 percent fructose and 30 percent glucose. The rest of honey is water, pollen, and minerals, including magnesium and potassium.
Sugar is higher on the glycemic index than honey, meaning it raises blood sugar levels faster. However, honey has slightly more calories than sugar.
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 carried out in this context, there are also services for the determination of sugar components in honey.
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