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Honey, a 100% natural
product of essentially vegetable origin, is concentrated energy. Its high
content (about 70%) of simple, easily digestible sugars - fructose, glucose,
saccharose - make it an excellent
source of energy
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Honey is a complex
product that acts directly on our biological balance. Eaten on its own or
associated with other foods, it is the perfect antidote against the tiring
stresses and strains of today's lifestyles. Easy to use and brimming with
natural goodness, it is especially recommended for people who want to remain fit
and healthy.
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Miscellaneous constituents:
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MEASURED CHARACTERISTICS
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Coulour (LOVIBOND
scale)
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Colour (Pfund
scale)
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Composition:
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Humidity
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% :
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17.2
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13.4
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22.9
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Fructose
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% :
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38.19
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27.25
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44.26
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Glucose
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% :
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31.28
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22.03
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40.75
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Saccharose
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% :
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1.31
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0.25
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7.57
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Maltose
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% :
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7.31
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2.74
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15.98
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Higher
sugars
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% :
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1.50
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0.13
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8.49
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Unspecified
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% :
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3.1
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0.0
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13.2
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pH
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3.91
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3.42
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6.10
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Free Acidity
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meq/kg :
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22.03
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6.75
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47.19
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Lactones
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meq/kg :
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7.11
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0.0
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18.76
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Total
acidity
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meq/kg :
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29.12
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8.68
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59.49
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Lactone / free acidity
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meq/kg :
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0.335
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0.0
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0.950
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Dust
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% :
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0.169
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0.02
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1.028
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Nitrogen
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% :
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0.041
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0.0
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0.133
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Diastatic
index (according to Schade)
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20.8
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2.1
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61.2
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Biological properties:
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Dietary value
1kg of honey = 13,400 Joules or
320 K cal.
Sweetening
value
Honey has a sweetening value equal or slightly higher
than saccharose.
Bacteriostatic value
Also known as “inibine”, it is closely linked to the natural
synthesis of oxygenated water in honey.
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Aromas
These are due to substances such as esters,
alcohols, etc.
Colours
These come from various pigmentary matter such as
carotene.
They vary according to the flower from which the honey
originated.
Lipids and protides
Practically non-existent
in honey.
Various substances in
suspension
Honey contains pollen grains, yeast, starch,
mineral dust, flavonoids, etc.
Vitamins
Groups B, C and occassionally A, D and K can be found in
very small quantities.
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