Preview of Comparative Product Testing of Honey to know the purest honey brand in India
Unfortunately, not all the honey sold at the market is pure. Honey is often adulterated, with glucose solutions or low-quality honeys with a high water content. There are three basic classes of honey: natural or pure made from raw honey; adulterated, which contains some natural honey plus other ingredients; and then imitation or artificial honey made from sugar or corn syrups with additives and food coloring. Also referred to as impure, artificial or adulterated, fake honey is 'honey' that has added glucose, dextrose, molasses, sugar syrup, invert sugar, flour, corn syrup, starch, or any other similar product, other than floral nectar.
Honey is good for health. But adulterated honey isn't. Today, most of the honey that we get in the market isn't the real honey with its valuable nutrients. Honey adulteration is a complex problem which currently has a significant economic impact and undeniable nutritional and organoleptic consequences for consumers. Honey is susceptible to adulteration and is mainly prevalent in the unbranded or local brands.
In our last comparative product testing of Honey in Oct, 2015, we have tested all quality parameters including microbiological and antibiotic tests but since C3, C4 sugar test were not available in NABL labs, the above tests could not be carried-out. Now instrumental methods are available in few labs of our country and C 3, C 4 test results will be evaluated for comparative testing of various brands of Honey. Adulteration of honey with sugar syrup and corn syrup has been a problem for a long time. These sugars are cheap and readily available. Adulteration with C3 sugars (beet sugar) but also for C4 sugars (cane sugar, cane syrup, isoglucose syrup and high fructose corn syrup) C3 sugars is commonly prevalent.
- There are many methods utilized for honey adulteration detection by most researchers however detection of C3 and C4 sugar by following instruments is known to be most authenticated test method.
- Adulteration with C4 sugars by EA-IRMS (elemental analyzer -isotope ratio mass spectrometry)
- Adulteration with C3 sugar by LC-IRMS (Liquid chromatography-isotope ratio mass spectrometry)
Other tests will include antibiotics and quality tests
The water in honey contains more sugar than it should naturally hold. The overabundance of sugar makes honey unstable. Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution. The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar).
Wait for our laboratory test report on 10 popular brand s of honey expected to be published in May 18.The brands tested are Dabur, 24 mantra, Fresh & Pure, Hitkari, Khadi, Himalaya, Reliance, Patanjali, Jhandu and Baidnath.