Why is there always a thick layer of white foam floating on the honey in the bottle Is it still edib

The appearance of a layer of white foam on the honey is normal, not that the honey has gone bad! Pure and natural honey that has not undergone any artificial treatment will bubble when the temperature rises or shakes (e.g. when the honey is filled, when the honey is bumped in transit). This is because the active enzymes in the honey are constantly breaking down.

These bubbles will gradually accumulate on the surface of the honey to form a layer of white foam, which may even cause the packaging to bulge depending on the source and season of the honey. It's not broken, it's raw earth bees.

A normal phenomenon of raw honey. Generally speaking, the time when the new honey is taken out for about a month, at the turn of spring and summer every year, is the time when the foam is at its richest. Some honey is as rich as beer in early summer, and it can be eaten like marshmallows.

Theoretically, it is possible to do honey without bubbles. Generally, honey manufacturers will use a concentrator to remove the water in the honey, heat it to 60 to kill all the active enzymes, and add some other ingredients. This makes the honey appear thick and does not bubble.

But this will destroy the nutrients of the honey. There is also a type of honey that does not have white foam: white sugar.

Or preserved fruit. The so-called honey is made from a mixture of sugar.

That is the precipitated crystals can be drunk.

The honey has a layer of white foam after a long time because the honey is extracted before it is ripe during the bee brewing process. The presence of foam is a sign of "unripe" honey.

Unprocessed natural honey has a strong antibacterial ability, which can inhibit the growth and development of microorganisms, and the glucose in honey produces an antibacterial substance - hydrogen peroxide under the action of oxidase, which is easy to decompose oxygen at high temperatures.

The white foam on the honey is produced by the active enzymes in the honey, these white foams are edible, and the foaming of honey is actually one of the signs to measure whether the honey is original and whether it is pure honey.

Honey is a natural sweet substance that bees harvest from the flowers of flowering plants and are fully brewed in the hive. The smell is fragrant and rich, and the taste is innocent and sweet.

Because its natural honey contains an antibacterial substance - hydrogen peroxide. I have mentioned more than once in my popular science articles about honey that unprocessed natural honey has a strong antibacterial ability and can inhibit the growth and development of microorganisms. Bee.

The antibacterial substance hydrogen peroxide contained in honey is produced by glucose under the action of oxidase, and it is easy to decompose oxygen at high temperatures, so that there is a layer of white bubbles on the surface of honey. So this is more common in the summer.

The process of honey brewing is the process by which bees turn polysaccharides (nectar or honeydew) into simple sugars (fructose and glucose). The process is very slow and takes about 7 days. But because honey is ripe, the enzymes in honey will work until the honey is fully ripe.

During the honey brewing process, fine bubbles are created. Therefore, on the surface of fresh honey, we can always see fine foam.

The phenomenon of white foam in honey generally occurs on the purchased fresh honey or unprocessed natural raw honey, which is the result of the antibacterial substances --- hydrogen peroxide produced by the natural glucose in honey under the action of glucose oxidase, hydrogen peroxide is easy to decompose oxygen at high temperatures, so that there is a layer of white bubbles on the surface of honey, which is a natural phenomenon of natural honey and does not affect consumption.

** (Honey Kang Bee Product Store), focusing on 100% pure natural honey.

Natural honey has only a layer of fine white bubbles, but artificial honey does not.

Honey with a layer of white foam on the surface is edible, and this layer of foam appears because the active enzymes inside the honey are constantly broken down in an environment above 26, which is a very normal phenomenon. If there is a lot of white foam on the surface of the honey and there is a sour and alcoholic taste, it means that the honey has fermented and is not edible.

Can you eat honey with white foam on the surface?

Honey is the nectar collected and brewed by bees, its taste is sweet and rich, it looks golden and transparent, and it smells with a hint of fragrance from flowers, and is often used by people to make a variety of different kinds of drinks, with a strong beauty effect.

If we usually find a layer of white foam on the surface of honey when we eat honey, we can rest assured to continue to eat it, because honey will be in an environment of more than 26 because the internal active enzymes are constantly decomposed and produce bubbles, resulting in the production of these non-toxic and harmless foams, which is a normal and common phenomenon.

However, it should be noted that after fermentation, there will also be foam inside, which is usually large in number, and also smells with a strong smell of alcohol or a sour smell after food spoilage, such honey should not be consumed.

Honey has been left at home for too long, and a layer of white foam is produced, can it still be eaten? Honey has been left at home for too long, and a layer of white foam is produced, can it still be eaten? This is normal.

Because of honey, it breathes. All honey is breathable, which means it has some gas in the potting process, you can see it in the bottle. It is canned and it will have air in this process.

And then what about this air, farm beekeeping is a lot of consumers. I like to buy honey channels, after buying home, I generally encounter honey foaming, and even the bottle rises after a long time, and when I open the bottle cap, I will hear the same sound as opening the bottle cap. And then many beekeepers will tell you that this is good honey.

There are 4-7 kinds of protein in mature honey, usually in colloidal substances, it is a plasmid between the molecule and the suspended particles that cannot be removed by filtration, it has a certain effect on the color and turbidity of honey, and can promote the foaming of honey, thereby affecting the appearance of honey. Mature honey usually contains 4-7 proteins, usually colloidal substances, which are plasmids that cannot be filtered out between molecules and suspended particles. It has a certain effect on the color and turbidity of honey, and can promote the bubbling of honey, especially locust honey.

It's just that its bee content is not reached. It is best not to buy real honey that is too thin, it is tasteless to eat, and it is a pity to lose it. As a beekeeper, don't produce this kind of honey, harm others and yourself.

True ripe honey crystalline to winter (different regions and different regions). Therefore, the honey of the Italian bee is generally a single nectar, and the nectar of some nectar source plants is not high in viscosity, and some even appear. If it does not crystallize below zero degrees Celsius, for example, the viscosity of our common locust nectar is not high, and it is also difficult to crystallize.

If it's new honey, it can only be said that the quality is not enough. Whether liquid or crystalline honey, if there is already a strong smell of alcohol, then the fermentation is more serious, and it is recommended not to eat it directly (many people have heard that honey is good honey when it tastes like wine, which is really nonsense).

It's okay, the performance of the original honey!

When the weather is hot, the active ingredients in the honey will be more active, so the honey in summer will have the phenomenon of swelling and foaming, so don't worry.

There are generally three reasons why bubbles on the surface of honey can occur. One is the gas in the decomposition products of active enzymes, such as amylase decomposition of polysaccharide substances in honey to produce monosaccharides, water and carbon dioxide, there are a variety of active enzymes in natural honey, and the result of its action will make the surface of honey have a layer of fine foam; The second is microbial metabolites, such as sugar-tolerant yeast using sugars in honey as food, metabolites are alcohol (acetic acid under anoxic conditions), water and carbon dioxide, if the concentration of honey is too low, these yeasts will multiply rapidly, so that a large number of bubbles are produced in honey, and with wine taste, sour smell, is an important reason for honey deterioration; The third is the first process, there are a large number of pollen, propolis, royal jelly, minerals, proteins, etc. in natural honey, these particles will become a good crystallization nucleus when crystallization, accelerate the generation of honey crystallization (this is why natural honey is easy to crystallize), and in the process of honey transportation, due to agitation, under the action of these fine particles, natural honey is easy to foam, and these foams will gradually disappear after standing. In general, dark honey contains more nutrients, especially protein, making it easier for the upper layer to bubble than light honey.

In addition, if the particulate matter in the honey is carefully filtered out and heated to form a flocculent precipitate and be removed, the surface of the honey will not bubble.

Therefore, the bubble phenomenon of honey should be treated differently, if it is the first, the third situation has no effect on the quality, if it is the second case, that is, the deterioration of honey, this situation often makes the honey mixed with the smell of wine, sour smell, making the honey thinner, and standing not only will not make its foam disappear but also make its foam more and more, and the wine taste is getting bigger and bigger. It should be reminded that dark honey is more likely to bubble than light honey at the same concentration; In the case of the same honey species, the immature honey with low concentration will be more foaming than the mature capped honey.

Normally, it is glucose crystallization, and fake honey does not have.

If the honey has not been added with preservatives or dehydrated, the pure natural honey will produce bubbles when the temperature rises or is shaken during transportation, and these bubbles will slowly gather on the surface of the honey and form a layer of white foam, so it can be said that it is normal for honey to have foam, and it can also be used as one of the bases for judging the quality of honey. However, if the foam on the surface is large and dense, accompanied by an abnormal sour and bitter taste, it is generally caused by the deterioration and fermentation of honey, and this honey is not recommended to be consumed.

If it is produced during filling, it cannot be used as the basis for judging the authenticity of honey.

It is used by bees to seal sugar, but it can be eaten.