Hydroxymethylfurfural (HMF) 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 low pH. It is almost ubiquitous in breakfast cereals, bread, dairy products, honey, juices, and in various concentrations and everyday food products.
-tayini.jpg "Determination of Hydroxymethylfurfural (HMF)")
Hydroxymethylfurfural is used as a marker for the raw, uncooked nature of honey as well as to prove that the product has not been stored for an excessive amount of time. In general, freshly extracted honey shows HMF levels of less than 5 mg/kg. Honeys with high HMF values are considered industrial honeys.
Briefly, hydroxymethylfurfural (HMF) is a broken down product of fructose, one of the main sugars in honey, formed slowly during storage and very quickly when honey is heated. HMF is formed by the thermal decomposition of sugars and provides evidence that the honey has been heated or cooked.
Fresh, natural honey can have varying HMF levels. Honey in the hive is normally below 1 mg/kg, but levels quickly begin to rise with ambient temperatures exceeding 20 degrees Celsius. Temperatures in beehives can exceed 40 degrees Celsius during the summer months. In freshly extracted honey, HMF is below 10 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. Among the numerous tests performed in this context, there are also hydroxymethylfurfural (HMF) determination services.
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