Artificial honey

Liquid artificial honey is made from inverted and neutralized sucrose syrup. To prevent crystallization, up to 20% of a mildly degraded, dextrin-enriched starch syrup is added (the amount added is proportional to the end-product weight). 

Artificial honey contains invert sugar ( 50%), sucrose ( 38.5%) water ( 22%), ash ( 0.5%) and, when necessary, saccharified starch products ( 38.5%). The pH of the mixture should he 2.5. The aroma carrier is primarily phenylacetic acid ethyl ester and, occasionally, diacetyl, etc. Hydroxymethyl furfural content is 0.08—0.14%. The product is often colored with certified food colors. 

Artificial honey is mostly inverted sucrose from beet or cane sugar and is produced with or without starch sugar or starch syrup. It is adjusted in appearance, odor and flavor to imitate tme honey. Depending on the production method, such creams contain nonsugar constituents, minerals, sucrose and hydroxymethyl furfural. 

Artificial honey is used as a sweet spread for bread and for making Printen (honey cookies covered with almonds), gingerbread and other haked products. 

) Molecular structure and function of food carbohydrates. Applied Science Publ. London. 1973 

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Lund s Reaction.1—This is based on the determination of the albuminous substances precipitable by tannic acid. 10 c.c. of the solution prepared as in (2) are treated in a graduated 50 c.c. tube with 5 c.c. of 0 5% tannic acid solution and made up with water to 40 c.c. After careful shaking, the tube is closed with a cork and left for 24 hours, when the volume of the precipitate collected at the bottom of the tube is read. With pure honey the volume is 1-4 c.c., whilst with artificial honey either no precipitate or only a trace is formed. 

If the colour is a little darker than that of the original honey solution, that is, from yellow to greenish or brownish yellow, the whole of the starch is saccharified by the diastatic enzymes of the honey if, however, the liquid is more or less dark blue, saccharification has not taken place and diastatic enzymes are absent or have been destroyed. Finally, if the colour is red or brownish red or brown, a weakening of the diastatic power is indicated, this transforming the starch only into dextrin this is what happens with more or less heated centrifuged honey or with mixtures of natural with artificial honey. If the results are uncertain, the test should be repeated. 

Lund s reaction. This gives a positive result with natural honey, but little or no precipitate is obtained with artificial honeys. 

The results showed that honey with an average level of hydrogen peroxide activity is bacteriostatic at 4 to 8% (v/v) and bactericidal at 5 to 10% (v/v). The nonperoxide activity of an average manuka honey is bacteriostatic at 5 to 11% (v/v) and bactericidal at 8 to 15% (v/v). Activity (just bacteriostatic) was not seen with artificial honey unless it was at 20 to 30% (v/v), clearly showing the importance of factors other than sugar and acidity. 

Dextran-sucrase Invertase Sugar syrups Ice cream Artificial honey Candy... 

With some carmelization and/or flavorings artificial honey and honey-like syrups can be made to meet growing shortages of honey. 

Nevertheless, the production of artificial honey has increased recently. So, we must be careful when buying honey. Whether honey is natural or artificial can be identified easily. When both are tested in a flame, artificial honey forms a black substance, carbon, but natural honey does not. 

Artificial Honey Dew-Preparation of Spore Suspension in Quart Canning Jars (Method by Hayes)... 

Artificial honey dew suspension is stored at -18 to 0° C. 1.75 quarts of suspension is produced from each quart of culture. 

Invertase (p-fructosi-dase) from yeast and Aspergillus Sucrose (S.) -> Glucose -l-Fructose (Invert sugar I.) I. is sweeter and more easily digested than S., and is used in artificial honey, ice cream, chocolate creams, etc. 

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