Excerpt:
The amount of 5-hydroxymethylfurfur (HMF) and diastase in honey has been used to establish quality standards of the product. HMF upper-limit levels range from 15 - 80 mg/kg, depending upon honey type and regulation agency. HMF levels. zero in fresh honey, increase gradually in honey through heat and storage over time; the more heat units/time the greater the amount of HMF. Reasonable extracting, straining, bottling and storage temperatures can cause honeys to exceed the lower regulatory limits, especially in the tropics and subtropics. Heat stress during shipping and distribution is also detrimental. The rejection of many quality honeys because of low HMF tolerances unnecessarily restricts trade and does not in- sure an organoleptically favorable product.
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