Determination of moisture in honey

What you need to know about the determination of moisture in honey?

After carbohydrates, water is the second most prevalent component of honey.

The most important parameters that affect the percentage of moisture in honey are:

  •  climate,
  •  bee species,
  •  condition of the bee colony,
  •  humidity and air temperature in the cell,
  •  plant species from which bees collect nectar,
  •  processing and storage conditions of honey.

Honey in its natural form is characterized by low moisture content (between 14 and 23%). However, honey is very hygroscopic, and its moisture content can vary depending on the humidity of the air during storage.

The measurement unit of honey moisture content is defined as % w/w.

Increased honey moisture is an indication of a possible onset of fermentation and growth of microorganisms, conditions that affect both the nutritional properties and product’s shelf life. Honey moisture content also affects some of its physicochemical properties, such as crystallization, viscosity, and specific gravity.

For these reasons, honey moisture measurement is required by law. The legal limit for honey moisture is generally no more than 20%. For Calluna honey and baker’s honey in general, moisture should not exceed 23%, while for Calluna baker’s honey the limit is set to 25%.

Discover the full range of honey analyses on offer, such as the determination of β-fructofuranosidase or invertase in your honey.

Contact Interfind

Trust Interfind for your honey testing, a state-of-the-art laboratory specializing in honey analysis. Contact us to find out more.