The information below is for informational purposes only and under no circumstances can be used as health claims to treat any health problems or illnesses. We recommend you to consult your GP with any concerns you may have regarding your conditions.
General Information about organic raw honey
Organic raw honey is a sweet aromatic viscous substance produced by bees from nectar of plants, as well as from honeydew (a sweet liquid produced by plant cells). A bee must collect nectar from at least 3-million flowers and fly a distance equal to six circuits of the globe to produce 1 kg of honey.
The value of honey is caused by a large amount of carbohydrates (glucose and fructose), which are 100% absorbed by the body; no other product has this benefit. Honey has been used as food and as medicine for more than 10.000 years.
Honey has high energy properties and contains more than 120 valuable heat-sensitive active nutrients, which can be destroyed at temperatures above 40 degrees Celsius. In order to blend and pack honey commercially using machines, it must be heated to a temperature of about 70 degrees Celsius at which valuable active components of honey are destroyed; therefore pasteurized honey prepared for commercial use does not contain all these active nutrients.
In order to get the honey of cold clearing it should not be heated over 40 degrees Celsius.
Ingredients in organic raw honey
Honey is a saturated water solution of different sugar compounds; it also contains specific bees’ components. The main sugars are fruit sugar (fructose from 34 to 41%) and grape sugar (glucose from 28% to 35%); it also contains disaccharides and polysaccharides.
A higher percentage of sucrose is an indication of bad quality honey and proves that the honey was obtained from the bees fed with sugar syrup.
Honey contains up to 11 mineral substances and 17 micro elements. The contents of micro elements per 1 kg of honey ranges from 100mg to 1000mg. The most important being iron, zinc, manganese, copper and chromium.
Honey contains Vitamins B1, B2, PP, B6, C vitamins and pantothenic acid.
Raw honey contains all 20 amino acids including all essential ones. 100g of dry honey substances contains 100mg of amino acids.
Water content in honey should not exceed 20%, and in the highest quality of honey 17-18%.
Enzymes in organic raw honey
Raw honey can contain a number of different enzymes. Some of enzymes are introduced by bees; whereas some are found in the nectar therefore different types of honey have widely varying enzyme activity. Typically enzymes are proteins of complex structure that catalyze a specific chemical reaction. Unless destroyed by heating, enzymes facilitate chemical reactions occurring in the digestion of carbohydrates in intestines. They are sensitive to heat, visible and UV light, other forms of energy such as microwaves and storage conditions.
Of all the enzymes in honey, Diastase and Invertase regard as most important, both are introduced to honey by bees but their presence in raw honey is variable. Factors that affect their presence are thought to be nectar composition and concentration.
Diastase
Diastase is the enzyme that is responsible for converting starch to dextrins and sugar; it is introduced into honey by the bees. It is a main indicator of heating and quality of honey, which is measured with an empirical scale - the Gothe scale.
Invertase
Invertase is one of the most significant enzymes in honey and is primarily responsible for converting sucrose into a nectar source to glucose and fructose. Since most ripe honey has very little sucrose (usually less than 5%) the enzyme's work is done very early on in the life of honey. Invertase becomes inactivated more quickly than diastase at the same temperatures.
Glucose Oxidase
Glucose Oxidase (GOX) relates to antibacterial properties in honey. It catalyses glucose to form gluconic acid and Hydrogen Peroxide (H2O2) - the main agent responsible for antibacterial activity in most types of honey.
The activity of GOX is reduced by heat, light and other forms of energy such as microwaves. Some types of honey appear to lose GOX activity with even small amounts of visible light while other types can retain their GOX activity with exposure to strong sunlight.
Gluconic acid is the main acid found in honey and usually accounts for most of its acidity. The production of gluconic acid and H2O2 is very slow in ripe honey and most of this production takes place as the honey is being ripened and dried by the bees. If honey is diluted then this reaction speeds up again. This is an important factor that greatly affects the antibacterial property of honey.
Catalase
Catalase is recorded in some types of honey and its presence is thought to be derived from the nectar i.e. a plant source. Catalase decomposes H2O2 so its presence will produce a decrease in the antibacterial activity produced from GOX activity.
Organic raw honey contains antioxidants
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What are free radicals: It is known that their negatively charged electrons around a positively charged nucleus in an atom. When two or more atoms combine, they divide electrons amongst themselves. In this case, two electrons always form a pair. If the atomic bond is broken due to radiation or combustion (oxidation), electrons of one pair might be separated, and each atom will have one unpaired electron. Atoms or molecular groups with an unpaired electron are called free radicals; these particles are very aggressive as they seek to fill a missing electron.
Only specific acceptors called antioxidants can neutralize free radicals. Antioxidants donate electrons freely and do not become aggressive or reactive. Antioxidants are acceptors of free radicals. Antioxidants are vitamins A, C, E and b-carotene, microelements copper, zinc, chromium, selenium, and enzymes.
Quality and activity of organic raw honey
Honey is different in terms of quality and activity. Quality is directly dependent on processing methods and the availability of useful active nutrients. In recent years honey has been caught in the crossfire of criticism, as some people believe that honey has no advantages over sugar and its natural substitutes; in this case critics mean honey obtained from bees fed with sugar syrup. Honey obtained from bees fed with sugar syrup, overheated and spoiled honey, in the case of improper storage is of poor quality.
Typically, during processing, such as blending and packaging, honey has to be heated of about 70 degrees Celsius and under such temperatures valuable active nutrients of honey are destroyed.
HMF (HydroxyMethylFurfuraldehyde) is also an indicator of heat and storage changes in honey.
HMF is formed by the breakdown of fructose in the presence of an acid. HMF occurs naturally in most honeys and usually increases with the age and heat treatment of honey. As per EU Directives the maximum level of 40 mg/kg is table honey. Organic raw active honeys usually have HMF below 10 mg/kg.
Moisture Content
Moisture content is also can be regarded as a quality factor. Moisture content for table honey should not be more than 20%
Activity Testing for TIANA organic cherry blossom honey
TIANA’ organic raw cherry blossom honey analytical tests were carried out by ECO laboratory.
Analytical test on HMF – shown value of 7 mg/kg
Analytical test on Diastatic Index – shown 10
Nutritive Analyses for TIANA organic cherry blossom honey
Colour: clear amber with some red nuance
Flavour: a caramel taste with an aroma of almonds and cherries stones
Crystallization: slow with little crystals
Sugar: 79.3%; Lipid: 0.2%; Protein: 0.3%; Water: 17.2%;
TIANA organic cherry blossom honey contains Vitamin A, Vitamin B (Thiamine), Vitamin B2 (Riboflavin); Vitamin B6, Biotin or Folic Acid, Vitamin C
TIANA organic cherry blossom honey contains the following minerals: Potassium, Chlorine, Sulphur, Calcium, Sodium, Phosphorus, Magnesium, Iron and Copper
TIANA organic cherry blossom honey contains active enzymes and organic acids.
TIANA Organic Raw Active Honey has Diastase Activity no. 10
TIANA as an active raw honey has HMF 7 mg/kg.
TIANA has the lowest 17, 2% moisture content.
How to use TIANA organic raw active cherry blossom honey
1 - 3 teaspoons a day is enough.
Spread on buttered toast and drizzle over porridge or yoghurt.
It is useful to drink hot tea or milk with honey, however raw active honey should be taken separately, and it should not be put in a hot drink, as at temperatures above 40 degrees Celsius honey loses its antioxidants and antibacterial properties.
Can UMF be also a factor of quality in TIANA honey?
Many companies are selling "UMF" manuka honey imported from New Zealand. "UMF" is a registered trademark in New Zealand. This trademark is owned by a group of honey producers and marketers in New Zealand.
TIANA honey complies with EU Directives on honey therefore do not use UMF, which is considered to be Non-Peroxide Antibacterial activity (NPA).
TIANA organic raw cherry blossom honey is a product of EU state and has not travelled around the world as all the other honeys that are estimated by UMF.
Storing of Honey
Conditions of honey storage are very important as light, heat and oxygen destroys active honey nutrients during storage. Heating above 40 degrees Celsius reduces odor of honey significantly. Honey should be stored in a dark, cool and dry place at temperatures not lower than minus 10-15 degrees Celsius and relative humidity, not higher than 60%; in that case honey can be stored for unlimited time. These conditions hinder fermentation and degradation of valuable products.
Crystallization of Honey
Depending on components, honey crystallizes differently: if there is more glucose, large crystals are formed; in the case of a lot of fructose, crystallization is very slow with the formation of small crystals. Crystallization of honey is a natural process, which indicates its good quality.
TIANA organic raw honey is supplied to us directly by beekeepers from the organic certified farm ensuring that honey is cold extracted and packed in drums. Once delivered to us the honey is stored in dark cool place with humidity of not higher than 60%. We have special equipment that provides a control temperature regime, guarantying that TIANA honey is packed at temperatures below 36 degrees C.
The finest quality of non-pasteurised honey, the authenticity and fantastic taste makes TIANA Organic Raw Active honey stand out from the rest.
TIANA Fair Trade Organics Ltd is a specialist supplying award winning, delicious and highly nutritious coconut superfoods, beauty products and ingredients.
For further information about TIANA Fair Trade Organics food and beauty products go to TIANA products page
TIANA Fair Trade Organics is an eco-friendly company and as part of our environmental responsibility we are promoting finest raw organic honey to ensure our place is as a bee supporter and doing our part to help our vital, but struggling, bee population to survive and thrive.
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