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The Food and Drug Authority has provided 10 tips that are best to follow when storing honey, indicating that the method by which to ensure the quality of honey is through advanced laboratory analysis.
The authority said that there are traditional methods of ensuring the quality of honey, such as freezing it in the freezer or testing the cutting speed, but these are personal efforts that are unproven and not based on scientific foundations.
She added that the quality of honey can be checked in 3 ways; This is the detection of the content of “hydroxy-methyl furfural”, which is an indication of the preservation of honey and its storage under suitable conditions, or the detection of the content of sugars, which is an indication. adulteration in honey, or a test evaluation. efficiency The enzyme “diastase”.
She indicated that when storing honey, it should be kept in airtight containers at room temperature, out of direct sunlight, and kept in its original packaging or in a glass or plastic container. intended for food preservation.
And she stressed the need to avoid cooling the honey to prevent it hardening and difficulty in pouring it when using it, and to avoid letting moisture into the packaging and using a dry spoon. during its extraction, noting that there is a possibility of honey crystallization during storage, but this is not an indication of spoilage or damage.
She indicated that raw honey which contains pollen can crystallize faster than other types, and low heat during storage can contribute to its crystallization, and it can also be returned from crystallization in liquid state to gradually heating in a hot bath, confirming to avoid exposing to high temperatures or heating it in the microwave.
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