Why Is There Foam On The Surface Of Honey?
- There are 4-7 proteins in honey, usually in the form of colloidal substances. It is a plasmid in honey and cannot be removed by filtration between molecules and suspended particles. It has a certain effect on the color and turbidity of honey, which can promote the foaming of honey.
- The antibacterial substance produced by the glucose contained in honey under the action of glucose oxidase – hydrogen peroxide. Eventually, hydrogen peroxide readily decomposes oxygen at high temperatures, producing white bubbles on the surface of the honey.
Time Of Appearance.
Honey is inflated in the summer, so the honey will produce a lot of bubbles in the honey after shaking in the summer so that honey can easily emerge from the honey bottle and form a layer of white bubbles on the surface of the honey. But after a few hours of inactivity, the bubbles will disappear automatically, but when you open the honey bottle, there will be gas rushing out, but as long as the temperature drops, there is no such phenomenon.
This is different from the fermentation of honey: in addition to air bubbles, fermented honey has a strong alcoholic smell and a pungent smell!
The More Bubbles, The Better?
If only a small amount of foam floats on the surface, it may be caused by the way of honey, which can be eaten; if there is a lot of foam and pungent smell, don’t eat it, it is honey that has been fermented and deteriorated. The situation may also be that the summer temperature is too high, the honey concentration is not high enough, and it is easy to deteriorate. Therefore, in the hot summer, it is recommended to put honey in the refrigerator.
In general, spring and summer are the most abundant times of foam. Of course, many times there is no foam on the honey.
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