Properties of honey

The properties of natural honey and its benefits have led many people to include this natural product in their diet. Honey is a very complete natural food rich in vitamins and nutrients that has many properties and benefits that have been widely known and used by people throughout history. The truth is that this natural sweetener has countless properties, from soothing a sore throat to healing various wounds or burns. In this article, we will examine the properties of natural honey.

Raw honey has been used throughout history as a natural treatment and solution for many diseases and problems, and has various health benefits and medical and medicinal uses. It is even used in some hospitals as a treatment for deep and superficial wounds. Many of these health benefits are unique to raw, unheated honey.

Usually, the honeys available in the market and grocery stores are heated and pasteurized. Although this heating of honey will destroy its harmful yeasts, improve its color and texture, prevent any crystallization and sugaring, and even increase the shelf life of honey, but a large amount of nutrients and It destroys the vitamins in the ingredients during the heating process.

Properties of honey
Honey usually has different types in taste, aroma, color and smell, properties and taste. Types of honey are different depending on different factors and conditions.

honey color
Honey is usually colored from clear yellow to dark red. It also has bright yellow, amber yellow, greenish brown and red colors. According to its light and dark colors, it is divided into four groups. The effective factors in honey color are usually compounds such as chlorophyll, carotene, xanthophyll and plant pigments that create yellow, green, dark red or brown color in honey.

In 1930, a researcher named Thomson in New Zealand studied the relationship between the color of honey and its chemical composition. Research has proven that in dark honey, the amount of amino acids, sugars and minerals is usually higher. Also, it was said in reports that with the increase of minerals in honey, especially iron, copper and manganese, its color becomes much darker.

The smell and aroma of honey
Honey has a special smell depending on the pollen in it. The smell of honey is felt more when it enters the mouth and is eaten. Honey that is overheated loses most of its aromatic substances, so it will have less smell and aroma. If honey is kept next to a substance with a strong smell, it has the ability to absorb the foreign smell of that substance. Generally, dark honeys have a sharper and stronger smell than light colored honeys.

Honey viscosity
The property of viscosity of honey means its property of resistance to fluidity and is equivalent to the word structure in beekeeping. A heavy honey usually has a slow fluidity, that is, it has a high viscosity. It has been reported that high-viscosity sticky honeys are difficult to remove from comb cells during extraction, and difficult to empty and clean honey containers. Dark colored honeys have high viscosity. Light colored and loose honeys have relatively lower viscosity. It has been said that the balanced viscosity of honey is between 2652 and 2914.

Honey consistency
The type of plant from which honey is extracted affects the consistency of honey. The clarity or turbidity of honey depends on the amount of air bubbles, the ratio of water and colloidal materials (small particles) in it. Plants that grow in hot areas and light sandy soils produce honey with a thicker consistency. Honey prepared from mountain flowers is stronger and superior in terms of taste and aroma.