Honey, as it is known, is one of the oldest sweeteners. It has been an indispensable part of nutrition since early humans, and today there is increasing interest in honey in the kitchen and in healthy eating. Honey is not only a delicious food but also stands out for its medicinal properties. Honey is full of antibacterial, antiviral, antifungal and valuable foods.
Hydroxymethylfurfural (HMF) is a component formed by the breakdown of fructose, one of the main sugars found in honey. This component is formed slowly during storage of honey, but it forms very quickly if honey is heated. That is, hydroxymethylfurfural is formed by the decomposition of sugars by heat and is a proof that honey is heated or cooked.
In fact, fresh natural honey also has varying levels of hydroxymethylfurfural. In honey in the hive, this amount is normally below 1 mg / kg. When the ambient temperature exceeds 20, this level starts to rise. The important point here is that while the honey production continues in the regions where temperatures rise above 40 in the summer months, hydroxymethylfurfural formation continues. Therefore, this is considered normal if the hydroxymethylfurfural level in freshly obtained honey in these regions is below 10 mg / kg. Higher levels indicate overheating.
In particular, the hydroxymethylfurfural (HMF) compound in honey is a six-carbon organic compound containing both aldehyde and alcohol (hydroxymethyl) functional groups. This compound has a low melting point and is a solid yellow material which is highly soluble in water.
International food standards require that the hydroxymethylfurfural content of honey after processing and mixing does not exceed 40 mg / kg. The TS 13356 standard published by the Turkish Standards Institute (TSE) in our country describes a method for determining the content of hydroxymethylfurfural (5-hydroxymethyl-2-furaldehyde) in honey. The title of the standard is as follows: TS 13356 Determination of hydroxymethylfurfural content in honey - High performance liquid chromatography (HPLC) method.
In summary, hydroxymethylfurfural (HMF) is used in the food industry as an indicator of changes in heat and storage in honey. When combined with an acid, the fructose disintegrates and HMF is formed. The rise of heat accelerates this formation. This compound is found naturally in almost all honey and its level generally increases according to the age and thermal value of honey. Furthermore, the formation of HMF in honey varies depending on the type of honey.
Today, the HMF level is used as an indicator of heating or storage at high temperatures, while 1900 is used as an indicator of the mixing of honey with invert syrups such as glucose and fructose syrups.
The hydroxymethylfurfural (HMF) compound is not very harmful. For example, products such as jams, syrups and molasses have HMF levels between the 10-100 solids of honey. A large number of foodstuffs are flavored with high fructose corn syrups. In carbonated soft drinks, HMF levels are between 100 and 1000 mg / kg. Fresh natural honey has varying levels of HMF compound and is normally below 1 mg / kg.
Many countries set the highest levels for HMF. In European Union countries, the highest allowable level for table honey is 40 mg / kg. The Codex Alimentarius standard specifies that the content of HMF after processing or mixing honey should not exceed 40 mg / kg.
EUROLAB also carries out HMF hydroxymethylfurfural analyzes within the scope of numerous laboratory services. Thanks to these tests, enterprises receive more efficient, high performance and quality testing services and provide safe, fast and uninterrupted service to their customers.
In addition to the HMF hydroxymethylfurfural analysis provided within the scope of laboratory services, EUROLAB also provides other testing services.