What happens when white foam appears on the surface of honey?

It's normal for honey to foam white, not because the honey has gone bad. When the temperature rises or shakes, bubbles are formed, because the active enzymes in the honey are constantly breaking down, causing the honey to foam white. If the honey goes bad, it will produce an unusual sourness, foul taste, bitter taste and even the smell of fermented alcohol, accompanied by a large number of dense small bubbles spilling over the surface.

The method of preserving honey is as follows:

1. Store at room temperature.

For not very hot weather, honey can be stored at room temperature in a cool place. When you put honey in a jar, you need to sterilize the jar at high temperature to kill the bacteria inside before storing it.

2. Sealed and stored.

When storing honey, it is necessary to seal the honey to prevent the honey from being exposed to the air, which can easily breed bacteria. You can choose to put plastic wrap on the seal, then close the lid and seal it, and seal the plastic wrap again after each use.

3. Store in the refrigerator.

If the weather is hot, you can use the refrigerator to keep the honey fresh, you need to seal the honey in a sealed jar first, and then put the sealed honey into the refrigerator storage room.

It is normal for foam to appear on the surface of honey, only mature honey will have such a situation, and the foam is white, the more foam, the better. Take locust nectar as an example, if it is water honey, there will be little or no foam, while mature locust nectar is a very thick layer of foam. Manufacturers who collect honey often attach great importance to this layer of foam, and they don't even need to measure the degree of honey, because the foam says it all!!

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.

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.

Honey is honey made in a hive by bees from the nectar of flowering plants. The chemical composition of honey varies greatly depending on the bee species, nectar source, and environment. Its main components are fructose and glucose, which together account for about 70%, and still contain a small amount of sucrose, maltose, dextrin, gum and nitrogen-containing compounds, organic acids, volatile oils, pigments, waxes, natural flavors, plant residues (especially pollen grains), yeast, enzymes, inorganic salts, etc.

Honey is a nutritious food, and the fructose and glucose in honey are easily absorbed by the body. The calorific value of 1 kg of mature honey is 3280 kcal.

Honey also has some therapeutic effects on some chronic diseases. Regular consumption of honey has a good auxiliary medical effect on heart disease, high blood pressure, lung disease, eye disease, liver disease, dysentery, constipation, anemia, nervous system disease, gastric and duodenal ulcer disease, etc. External use can also be used to burn, moisturize and prevent frostbite.

Under the premise of pure honey, the white foam in the honey is usually caused by active enzymes. Honey contains a variety of substances, including a variety of active enzymes. During the filling and transportation of honey, it will experience some shaking, and the violent shaking will cause the active enzyme to move continuously, which in turn will produce a certain white bubble, which is generally very fine.

However, the deterioration of honey will also produce white foam, so it is necessary to distinguish to a certain extent, spoiled honey generally smells of alcohol, sometimes there is a putrid sourness, the bubbles are usually larger, and there is a certain phenomenon of bottle expansion.

The white foam on top of honey is the colloidal protein in honey. Honey not only contains a lot of carbohydrates, but also contains some proteins, it usually exists in the form of colloids, the size is between molecules and suspended particles, can not be sifted off, can be seen by the naked eye when gathered, so the presence of colloidal proteins will also make honey look slightly cloudy, this colloidal object will also make honey bubble because of friction when shaking.