Composition criteria for honey and type of honey

Technical parameters for the composition of honey are set in Council Directive 2001/110/EC. The directive also lists the main types of honey according to origin and mode of production.

Our analysis package for determining the composition of honey includes the following parameters:

• Sugars (fructose, glucose, sucrose, maltose, melezitose), LC method

• Moisture content, refractometric method

• Water-insoluble content, gravimetric method

• Electrical conductivity

• Free acid, titrimetric method

• Diastase activity, enzymatic method

• Hydroxymethylfurfural (HMF), LC method

The analysis can be supplemented with the following determinations to characterize the type of honey:

• Pollen analysis using microscopy

• Sensory analysis

The lower price of the displayed price range applies to composition analysis. The higher price applies when pollen analysis and sensory analysis are included.