Classification of honey

For the love of honey..... (Part 2)

Classification of honey according to collection, processing, appearance and packaging.

♣ Crystallized honey is honey in which some of the glucose content has spontaneously crystallized from solution as the monohydrate. Also called "granulated honey" or "candied honey." Honey that has crystallized can be returned to a liquid state by warming.

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♣ Pasteurized honey is honey that has been heated in a pasteurization process which requires temperatures of 161 °F (72 °C) or higher.
Pasteurization destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme activity. Heat also affects appearance (darkens the natural honey color), taste, and fragrance.

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♣ Raw honey is honey as it exists in the beehive or as obtained by extraction, settling or straining, without adding heat.
Raw honey contains some pollen and may contain small particles of wax.
Some allergy sufferers wrongly believe that raw, local honey can help build tolerance to the pollen in the air.

♣ Strained honey has been passed through a mesh material to remove particulate material (pieces of wax, propolis, other defects) without removing pollen, minerals or enzymes.

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♣Filtered honey is honey of any type that has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed.
The process typically heats honey to 150–170 °F (66–77 °C) to more easily
pass through the filter. Filtered honey is very clear and will not crystallize as quickly, making it preferred by the supermarket trade.

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♣Ultrasonicated honey has been processed by ultrasonication , a non-thermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive ultrasonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially.
Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey.

♣Creamed honey, 

also called whipped honey, spun honey, churned honey, honey fondant, and (in the UK) set honey, has been processed to control crystallization .
Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consistency.

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♣Dried honey has the moisture extracted from liquid honey to create completely solid, nonsticky granules. This process may or may not include the use of drying and anticaking agents.
Dried honey is used in baked goods, and to garnish desserts.

♣Comb honey is honey still in the honeybees' wax comb. It traditionally is collected by using standard wooden frames in honey supers. The frames are collected and the comb is cut out in chunks before packaging.
Comb honey harvested in the traditional manner is also referred to as "cut-comb honey".

♣Chunk honey is packed in widemouth containers consisting of one or more pieces of comb honey immersed in extracted liquid honey.

♣Honey decoctions are made from honey or honey by-products which have been dissolved in water, then reduced (usually by means of boiling).
Other ingredients may then be added. (For example, abbamele has added citrus.) The resulting product may be similar to molasses.

♦Floral source
Generally, honey is classified by the floral source of the nectar from which it was made. Honeys can be from specific types of flower nectars or can be blended after collection. The pollen in honey is traceable to floral source and therefore region of origin.

♠Blended: Most commercially available honey is blended, meaning it is a mixture of two or more honeys differing in floral source, color, flavor, density or geographic origin.

♠Polyfloral: also known as wildflower honey, is derived from the nectar of many types of flowers.
The taste may vary from year to year, and the aroma and the flavor can be more or less intense, depending on which bloomings are prevalent.

♠Monofloral honey is made primarily from the nectar of one type of flower.
Different monofloral honeys have a distinctive flavor and color because of differences between their principal nectar sources.To produce monofloral honey, beekeepers keep beehives in an area where the bees have access to only one type of flower.

♠Honeydew honey: Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant sap-sucking insects.
Honeydew honey is very dark brown in color, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys.

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source:
http://en.m.wikipedia.org/wiki/Honey

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