Dunya Asal Bee Farm
> 24 Hrs
100%
Description
Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy. The amount of water the honey absorbs is dependent on the relative humidity of the air. Because honey contains yeast, this hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation, which usually begins if the honey's water content rises much above 25%. Honey tends to absorb more water in this manner than the individual sugars allow on their own, which may be due to other ingredients it contains.[30]
Fermentation of honey usually occurs after crystallization, because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill any yeast, by heating it above 70 °C (158 °F).[30]
Specifications
| Energy: | 1,272 kJ (304 kcal) |
|---|---|
| Carbohydrates: | 82.4 g |
| Sugars: | 82.12 g |
| Dietary fiber: | 0.2 g |
| Fat: | 0 g |
| Protein: | 0.3 g |
| Vitamin B6: | 0.024 mg |
| Vitamin C: | 0.5 mg |
| Fructose: | 38.2% |
| Glucose: | 31.3% |
| Maltose: | 7.1% |
| Sucrose: | 1.3% |
| weight: | 1000g |
Seller Profile
Company Information
Dunya Asal Company is always at the service of its people with high quality native honey products.
Rating & Reviews
Offer to Buyer
Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy. The amount of water the honey absorbs is dependent on the relative humidity of the air. Because honey contains yeast, this hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation, which usually begins if the honey's water content rises much above 25%. Honey tends to absorb more water in this manner than the individual sugars allow on their own, which may be due to other ingredients it contains.[30]
Fermentation of honey usually occurs after crystallization, because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of fructose, acids, and water, providing the yeast with enough of an increase in the water percentage for growth. Honey that is to be stored at room temperature for long periods of time is often pasteurized, to kill any yeast, by heating it above 70 °C (158 °F).[30]