Walter Patton asks<<<<<<< Next can someone explain HMF in honey. Is it good
or is it bad and how.
Where does it come from and what causes it. Does its presence in Honey
increase over time? Some help would be appreciated.>>>>>>
 
HMF (HYDROXYMETHYLFURFURALDEHYDE - incidentally the longest word in the
beekeeper's dictionary) is in itself neither good nor bad.  It is a compound
formed by the decomposition of fructose in the presence of acid.  Most fresh
honeys contain a negligible amount, around 10 ppm.  Honey deteriorates with
aging and/or heating and with this the HMF increases.  Adulteration of honey
with invert sugar raises the level of HMF considerably.
Thus the quantity of HMF in a batch of honey is a good indicator of its
quality.  Many countries have agreed on a maximum of 40ppm as acceptable.
Four quotes from The Hive and the Honey Bee. 1992 Edition.
"three samples stored at 27degrees Centigrade for one year exceeded the
40ppm mark."
"storage above 27C causes rapid deterioration."
"honey should be stored at 10C or below"
"honey kept at very low temperatures for years cannot be distinguished from
fresh honey"
More information can be found in the book mentioned above and in Dr. Crane's
book Honey.
 
Hope this helps.                                                        Sid P.
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Sid Pullinger                    Email :  [log in to unmask]    or
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England