Composition of honey

 

  The environment of the area from which this collect the nectar influence the types and verity of flora found there in and hence the specific composition of honey.

• Moisture content

  The natural water content of honey in the comb is that remaining from the nectar after it is ripened by the bees its concentration is those a function of the package involved in ripening including whether conditions original moisture of the nectar its rate of secretion and the strength of the bee colon. Moisture content is one of the most important of honey bee profoundly influence the keeping quality, granulation and body.

• The sugars of honey

  More than 95% of the solids of honey are carbohydrate in nature largely simple sugars or monosaccharide. The monosaccharides are the building block of the more complex type. The dextrose or glucose and laevulose or fructoses in honey are examples. The disaccharide sugars are made of two monosaccharide join together in varies ways. Sucrose or table sugar, lactose or milk sugar and maltose and malt sugar are examples honey contain a verity of disaccharides.

Many of these sugars are not found in nectar but are formed during ripening and storage by the effect of enzyme which honey added and acid of honey. The sugars glucose and fructose predominate is give honey its sweetness, energy value and physical characteristics.

[Natural source of glucose- cane sugar, natural source fructose – fruits.]

• Acids

  Because of these grate sweetness the acidity of honey not evident by taste. However the acids of honey contribute to the complex flavor of honey the predominant acids is gluconic acid, derived from glucose. The considerable variation in the amount of these acids in honey reflects the time required for the nectar to be completely converted to honey under different conditions of environment the strength of colony and sugar concentration of neat.