HONEY

Chemical and Physical Analyses

• Fructose, Glucose ve Sucrose Analysis
• Prolin Content Analysis
• HMF Analysis
• Diastasis Number Analysis
• Commercial Glucose Analysis
• Free Acidity Test
• Dry Matter and Moisture Analysis
• Total Ash Analysis
• Refractive Index
• Conductivity
• Water Insoluble Matter

Microbiological Analyses

• Mold / Yeast
• Staphylococcusaureus
• Bacilluscereus
• Clostridiumperfringens
• Salmonella spp.
• Listeriamonocytogenes
• E. coli O157
• TermotolerantCampylobacter spp.

Bees make honey through causing chemical changes in the body they take nectar from flowers and fruit buds. When honey is consumed, honey sugar can be mixed the human body without any pre-treatment, making honey consumption much more careful for human health.

Honey long time heating at high temperature or long time storage in inappropriate conditions, nutritional value and the shear degradation of honey fructose contained in Hydroxy Methyl Furfural (HMF) to be formed. It gives important information about the quality of HMF, the quality and the freshness of the honey.

Fake honey added corn syrup, which is cheaper and can not be distinguished from taste to reduce costs there are plenty on the market. The only way to overcome this imitation and adulteration is to analyze the honey in laboratory conditions. Our laboratory in this regard, with the kinds of analysis that can be done to assist you in all kinds of honey and increase the production safety.