The simplest way to determine the authenticity of honey

Distinguishing the authenticity of honey can be achieved through comprehensive methods such as observing the crystalline state, smelling the aroma, testing the viscosity, checking label information, and fire testing.

1. Observation of crystallization

Natural honey gradually crystallizes at low temperatures, with fine and soft crystalline particles that easily melt when twisted by hand. Fake honey may be mixed with white sugar or syrup, resulting in coarse and hard particles that are not easily crushed after crystallization. Different honey sources have different crystallization states. Rapeseed honey tends to crystallize in a milky white color, while locust honey crystallizes slowly and has a soft texture.

2. Smell the fragrance

True honey has a distinct floral aroma, with different honey sources having different fragrances, such as lychee honey with fruity aroma and jujube honey with medicinal fragrance. False honey may be blended with essence, with pungent and unnatural smell or no flower fragrance at all. You can dilute honey with warm water and smell it. The aroma of real honey is long-lasting, while the taste of fake honey quickly dissipates.

3. Testing viscosity

True honey is flexible and filamentous when poured, and it is not easy to penetrate when dropped on a tissue. Fake honey has high moisture content or the addition of thickeners, resulting in excessive fluidity or viscosity. You can use chopsticks to dip it and observe the dripping speed. True honey drips slowly and can be brushed, while fake honey either falls quickly or presents a gelatinous brushed appearance.

4. Check Labels

Regular honey product labels should indicate information such as the source plant, place of origin, and production license. Be cautious of adding ingredients such as sucrose and fructose syrup on the ingredient list. Organic honey will have a certification mark, and the original honey will indicate that it has not undergone high-temperature treatment. The first three digits 690-695 of the barcode represent production in China.

5. Fire test

Dip a cotton swab in honey and ignite it. When real honey burns, there is a slight cracking sound and emits a caramel aroma, with little residue left after combustion. Fake honey may be difficult to ignite due to its moisture or additives, or may produce a pungent chemical odor when burned. This method will damage honey, it is recommended to take a small amount of samples for testing.

It is recommended to choose regular supermarket channels for daily honey purchases, and prioritize purchasing products with geographical indication certification. Real honey contains a variety of active enzymes and minerals, but diabetes patients still need to control their intake. When storing, glass containers should be sealed to avoid direct sunlight. If honey is found to have fermented and turned sour, layered and discolored, it should be immediately stopped from consumption. By comprehensively utilizing multiple identification methods, the probability of purchasing adulterated honey can be effectively reduced.