What s the deal with honey having a layer of foam on it

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.

Although pure honey is not easy to ferment and spoil, it is not uncommon for honey to deteriorate if it is not stored well or if you buy honey with a large water content. Because the moisture in honey exceeds 21%, it will create favorable conditions for yeast to grow and reproduce, and these yeasts will constantly break down the sugars in honey, produce alcohol and carbon dioxide, resulting in thick white foam, fermentation and spoilage.

For this kind of fermented and spoiled honey, it is best not to continue to eat, because a large number of bacteria and microorganisms will breed in the fermented honey, and continuing to eat it will only harm your health and cause physical discomfort. Therefore, it is not recommended that everyone continue to consume such honey. If you feel sorry, you can use it for other purposes, such as flower fertilizer, which can also provide corresponding nutrients for the growth of plants.

However, if your honey only has a fine layer of foam on the surface, there is no pungent smell, or the original floral aroma of the honey, this is caused by the active enzymes in the honey. Because in the process of filling and transportation, the active enzymes in the honey will continue to move and precipitate, and finally form a fine bubble on the surface, which is a normal situation and does not affect the quality of the honey.

There are 2 situations for this, one is that the honey is bottled and the air goes in, resulting in a large number of bubbles in the honey, and the other is that the honey is fermented and spoiled, so there are a lot of bubbles generated, you open the lid and smell it to see if there is a sour smell and the smell of food decay, if there is one, it is fermented and spoiled, and it cannot be drunk.

Honey foaming is caused by the characteristics of honey, the reason is that honey has a certain degree of "post-ripening", in fact, the bee in the collection of nectar when the work of honey has begun, at this time the worker bee will contain invertase containing saliva into the nectar, and so the collection bee will carry the nectar back to the nest after the bee will continue to add invertase, until the honey is fully matured after these invertase enzymes are still in effect, resulting in honey, especially the surface of the new honey has a layer of foam.

Honey contains a large number of active substances such as enzymes, and it is these active ingredients that make honey have strong antibacterial ability.

One of the most representative is glucose oxidase, glucose oxidase can oxidize glucose to produce glucolactone and hydrogen peroxide, hydrogen peroxide is unstable and extremely sensitive to temperature, but when the ambient temperature is high, hydrogen peroxide will decompose into water and oxygen, so the temperature is high, especially in summer, honey often has a layer of foam on the surface.

Honey foaming is actually one of the signs to measure whether honey is original and pure honey, and it is also one of the detection methods.

Unprocessed honey is prone to bubbles when shaken for the following reasons:

1) There are 4-7 kinds of proteins in honey, usually in colloidal substances, which are plasmids that cannot be removed by filtration between molecules and suspended particles in honey. The content of this colloidal substance in light-colored honey is about 1% in dark-colored honey. It has an effect on the color and turbidity of honey!

And can promote honey foaming! But it does not change the quality of the honey.

2) Untreated highly honey has strong antibacterial ability. The reason for the antibacterial effect of honey is generally believed to be that in addition to the fact that honey is a high-concentration solution of sugar and low pH value can inhibit the growth and development of microorganisms, more important is the result of the antibacterial substances produced by glucose in honey under the action of glucose oxidase--- hydrogen peroxide! Hydrogen peroxide easily decomposes oxygen at high temperatures!

So that the surface of the honey has a layer of white bubbles!

In this case, it is recommended not to eat again.

The presence of white foam indicates that it will be real honey. This is because when the room temperature of honey reaches 26°C or higher, gases will precipitate.

This is because the raw honey is not preservatives added or dehydrated. The former is self-evidently harmful to the body, and the latter has completely destroyed the nutritional value of honey, which is no different from drinking water. The taste of the foam is creamy, in fact, we beekeepers will scrape off the foam when we sell it, just for the sake of beauty.

This is also a cargo damage in the actual sense. Therefore, it is difficult for raw honey to circulate in the end market.

It is difficult to ensure low temperature in the market circulation, and the cost of refrigerated transportation is large. Therefore, beekeepers are more willing to sell to buyers and let them process and toss. Therefore, it is difficult for end customers to buy raw honey, and that's it.

Moreover, honey has low processing costs and large profits, and customers will flock to it if you change it to a beautiful package. This is not only honey, but also the sadness of the Chinese food industry.

Honey has been left for a long time. Because honey decomposes itself into hydrogen peroxide, which is used for sterilization and sterilization. Hydrogen peroxide splits down oxygen. So in the pouring. Oxygen overflows when shaken. A lot of foam is formed on the surface. It's not broken.

It began to deteriorate, and after a while it began to mold from the surface.

The sparkling honey should have gone bad, and Youmi.com has an introduction.

The reason why there is white foam on the surface of honey、

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.

Untreated highly honey has strong antimicrobial abilities. For the antimicrobial effect of honey, it is generally believed that honey is a high-concentration solution of sugar, and its low pH can inhibit the growth and development of microorganisms. What's more, hydrogen peroxide, an antibacterial substance produced by glucose oxidase in honey, easily decomposes oxygen at high temperatures, which can also make the surface of honey foam.

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). These bubbles will gradually collect on the surface of the honey to form a layer of white foam. Depending on the nectar source and season, this layer of foam can even cause the packaging to bulge.

It's not that the honey is bad, it's a normal part of unprocessed raw honey. Hope!

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.