Classification of honey by processing

Classification of honey by processing

The procedure for formation of honey is similar in all hives. Before entering the market, the honey goes through a different kind of processing methods. Honey is not only come in familiar liquid form but also sold in varieties.

Varieties of honey

  1. Candied honey

    Raw honey or the unfiltered honey often contains specs of natural substances like beeswax, propolis, and pollen. Crystallization in honey stimulated because of the presence of small particles in honey; the process occurs when glucose content crystalized from monohydrate. It can also occur because of the cool temperature. Honey is either naturally crystallized after buying or commercially prepared. A process is known as ‘Dyce’s method’ is used to make honey creamy and to control the viscosity of the honey.

  2. Pasteurized honey

    This honey is pasteurized naturally or commercially similar to crystallized honey. Honey has less water content which is below 18% hence no organisms such as bacteria can live and reproduce in honey. But yeast cells originating from nectar can reproduce in higher water content honey and cause fermentation. Bees usually kill yeast cells and naturally pasteurizes it. But when it comes in hand of humans, a pasteurization process is required; in this process, honey is heated at a temperature of 161 °F.

  3. Raw honey

    It is available as it is extracted from the beehive. Honey is settled and strained after extracting from the hive to make it suitable to eat. Raw honey contains tiny natural particles like propolis, pollen, and beeswax. There is little to no processing in this category of honey production. It is minimally processed before labeling as raw honey and to sell in markets.

  4. Filtered honey

    In this processing, all the unrequired particles in honey is removed using a filtration process. It is the most preferred processing method which is best for trading. Honey is heated to 150-170 °F and pass through the filter which strains tiny particles like pollen, wax, etc. and makes it market ready.

There are other processing methods used before packaging and entering the market such as Creamed honey, Ultra-sonicated honey, dried honey, comb honey, baker’s honey, chunk honey, and honey decoctions.

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