The consumption of honey has grown within the last few decades due to its high nutritional value and unique flavours. The cost of honey to consumers is significantly higher than other sweeteners, which makes honey more susceptible to adulteration through the addition of cheaper alternatives in some cases.
In order to try and control this adulteration, legislation is in place to specify measures of honey quality, namely EU Council Directive 2001/110/EC of 20 December 2001 relating to honey intended for human consumption.
Within this Directive, the sugar content of honey is controlled in two fractions, the sum of glucose and fructose, and the sucrose content alone. The sum of fructose and glucose is normally five to fifteen times higher than sucrose depending on the honey type analysed.
Standard Turnaround Time
|10 working days|
|Aqueous solutions of honey are analysed using reverse-phase HPLC with Refractive Index detection.|
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