Determination of Moisture in Honey

Honey taken from the comb is an aqueous dispersion of inorganic ions, saccharides and organic substances such as yeasts, enzymes or pollen grains. The physical properties of honey are mostly defined by the carbohydrate types and concentrations it contains. The moisture content of honey determines its ability to remain stable and resist spoilage by yeast fermentation.

The higher the moisture content of honey, the higher the probability of fermentation. Thus, it is an indicator of the quality of keeping the honey fresh and preventing it from spoiling by yeast fermentation. With the amount of moisture in the honey, comments can be made on the quality, stability and workability of honey. The determination of the moisture content in honey is usually performed by the determination of the refractive index (RI).

Within the scope of the Honey Communiqué, the amount of moisture in honey is determined with a refractometer and evaluated according to the limits in the Communiqué. The moisture content of honey varieties should be between 20-25%.