Determination of pH/free acidity in honey

Acidity in honey is present due to nectar and bee secretions as well as the organic acids honey contains (tartaric, citric, oxalic, acetic, etc.). Natural acidity in honey can be increased during storage and maturation, or during fermentation.

The maximum free acidity value in all types of honey is 50 meq/kg (except for baker’s honey which has a limit of 80 meq/kg), as defined by the European regulation.

The pH of honey varies between 3.5 and 5.5 depending on its botanical origin, the pH of nectar, soil or plant and the concentration of acids and trace elements. Significant deviations from normal pH values ​​may indicate fermentation or adulteration of honey, while pH may also affect the formation of other components, such as HMF in honey.

Validity, reliability, and speed of honey analyses are the main concerns of the well-trained staff of Interfind