Determination of color in honey
What you need to know about the determination of color in honey?
Honey color is one of the most important features that consumers take into account when buying honey. In fact, in many countries, the price of honey is related to its color.
The color of honey is related to many parameters, with the main ones being:
- its minerals content,
- its pollen content,
- its botanical and geographical origin,
- its physicochemical properties (e.g. electrical conductivity),
- its ash content,
- its temperature and time of storage.
Crystallization also affects honey color, making it usually lighter, while its caramelization (a reaction that takes place at high temperatures) can darken the color of honey.
In addition, there seems to be a close correlation between the color and the antioxidant activity of honey, since darker honeys have a higher content of antioxidants.
The unit of color measurement is defined as mm Pfund.
The following color ranges are defined by United States Standards:
| mm Pfund | Color Range |
|---|---|
| 0-8 | Water White |
| 9-17 | White |
| 35-50 | Extra Light Amber |
| 51-81 | Water White |
| 0-8 | Light Amber |
| 86-114 | Amber |
| 115-150 | Dark Amber |
Contact Interfind to find out about the chemical analyses of honey required by Greek and European Legislation which relate to the quality characteristics of honey, such as the determination of acidity or the measurement of honey conductivity.
