Читать книгу Honey For Dummies - Howland Blackiston - Страница 31

HMF (hydroxymethylfurfural) is an organic substance naturally found in all honeys. In the lab, it is used as a marker to prove the honey is raw, unheated, and it has not been stored for an excessive period of time. Freshly extracted honey displays HMF levels lower than 5 mg/kg. Levels higher than this indicate the honey may be old, overheated, or poorly stored. While the average customer may not necessarily taste the difference in honeys with high HMF levels, experienced honey tasters do.

In the European Union, non-tropical origins cannot exceed HMF limits of 40 mg/kg, and tropical origins must have a maximum HMF limit of 80 mg/kg. Honeys with HMF values above these limits are considered as “industrial honeys” and cannot be sold for direct consumption but as baker’s honey (acceptable for use in baking and as an ingredient in commercial food processing) only.

There are no formal HMF limits legally established in the United States, although some beekeepers and commercial honey packers do follow the EU directive.

Honey owes its delicate aromas and flavors to the various volatile substances (similar to essential oils) that originate from the flower. As age and excess heat decompose the fructose, hydroxymethylfurfural (HMF) naturally found in all honeys increases, thus lowering the quality of the honey. (see sidebar, “What is HMF?”). Each of these components that make up honey is extremely fragile, and overheating honey or improper or long-term storage can compromise not only the healthful benefits but also honey flavors as well as darken the color.