Psychology 

Foaming honey? Reasons and how to avoid it. Why does honey foam Why does honey foam

Foam on honey can indicate both low and very high quality honey. Honey is a natural, natural product that has a huge number of useful and interesting properties. However, like any other product, it requires care and accuracy when collecting, storing and using. One of the reasons for such requirements is the foam or plaque that forms on honey.

Content:

White coating on top of honey

A white coating may form on the top of a recently purchased or otherwise obtained jar of honey. If it does not visually look like foam, then there is nothing particularly terrible here.

In the event that the plaque is dirty, numerous strange inclusions are visible, which means that when the product was filtered, they did it wrong and inaccurate. Honey from such a raid does not lose its properties, and it can be eaten further, however, the plaque still needs to be removed first.

White plaque and foam that forms on the surface of honey are two different things.

There is another reason why a white coating may form. If it is free of dirt and impurities and formed quickly enough, then the buyer is incredibly lucky. The fact is that this white coating on honey indicates a very high quality and density of the product, and the reason for this event is air particles that simply did not have time to rise to the surface earlier, when the honey was just poured into the current container.

So, now we tried to consider why the delicacy we are considering foams on its surface. However, the processes of foam formation can capture not only the upper part, but the entire volume of the sweet treat we are considering.

We found that the appearance of foam can be due to a variety of factors. On the one hand, this may be evidence of the high quality of the product collected on the territory of the bee farm. On the other hand, the fact that foam appears may indicate that it is better not to use this delicacy either for nutrition or for medicinal purposes.

Unfortunate mistakes can be made both in production and in the process of storing such a beloved sweet substance. Before buying, you should carefully check the condition of the goods offered to you and make sure that they are of proper quality.

And when you have already purchased such a delicacy, then you will need to create the proper conditions for storing it at home. Only in this case you can be sure that our favorite delicacy will not spoil and will not be covered with foam.

Many people ask various questions related to storing such a sweet treat. For example, one possible question is:

When such a sweet product foams, what does it mean?

To find out this aspect, you need to do a little research. After all, such processes can be associated with a variety of reasons.

Why honey foams and bubbles

But if it was not plaque that began to appear in the upper part of the honey, but already a full-fledged foam, visually similar to a similar soap variation, then things are already bad. In the vast majority of cases, such an event indicates that this honey is not of the highest quality.

The main reason why honey foams is water. Most likely, the honey was harvested too early, and all the liquid had not yet been drained. Other options are possible, but the fact remains. Blame it all it is water. It begins to rise to the surface, forming a denser sediment on the bottom of the container, and liquid on top. With all this, the product begins to ferment, which is why white foam forms on honey.

Since it is a pity to throw away the product, you can try to remove the foam itself and place the container in the refrigerator. After that, it is still impossible to use such a spoiled product, however, it becomes possible to use such honey for making mead and other similar products.

Some claim that honey, which for some reason forms foam, can simply be heated to a sufficient temperature, and everything will be fine. Conditionally yes. It really will. The fermentation process will be interrupted, but the honey itself should not be consumed after that. He will lose all his own and at the same time get a very nasty aftertaste. It is better to use it for its intended purpose in terms of making mead.

List of factors:

  • storage;
  • age;
  • impurities.

In general, all the factors that contribute to the fermentation of honey can be divided into three main categories. Each of them is a consequence of the same water left in excess.

Compliance with the required storage conditions is a prerequisite for the preservation of both beekeeping products and any other food products. Each of these products has its own requirements, and they must be met. Otherwise, the products will simply disappear. In the variant of honey, if you put the container with it in a humid place, and even close it tightly enough, the likelihood that quite normal and high-quality honey will begin to ferment will be very high.

Any product deteriorates over time. No matter how hermetically and tightly it is closed, it still interacts with the environment at least to a minimal extent (at least with the container itself and the lid). And eventually disappears. The same thing happens with honey.

It should be remembered that the longer honey is stored, the less useful substances remain in it. That is, honey should be consumed as quickly as possible, the main thing is not to harm a person.

What about impurities? Many not too honest sellers offer low-quality goods in advance. They add various additives to honey, including those that are designed to increase the tare weight and thereby give more profit. In any case, honey after such impurities no longer has most of its useful properties, and the taste remains in question. It is recommended to purchase honey only inspecialized and proven points of sale.

As mentioned above, such missing honey can no longer be used directly for food. However, there are options. For example, if you remove the foam and still boil the honey, then the remaining medicinal properties will be enough to make cosmetic face masks. In addition, some people are very active and happy to use such a bee product to make any sweet pastries.

Now we have tried to find out why the sweet substance we are considering ferments and foams. Of course, fermentation is not the best process. On the one hand, it testifies to the deterioration of our favorite delicacy.

It can no longer be used in the way we are accustomed to. However, do not rush and throw away such a wonderful product, even if it has undergone fermentation processes.

It turns out that it can be used to make a wonderful drink - mead. There are many recipes that will allow you to save the sweet harvest you have collected on the territory of the bee farm.

Making mead from fermented honey

Mead is a light and tasty alcoholic drink. There are many recipes for its manufacture, and one of them is based on the use of fermented honey, which will be a pleasant discovery for all people who regret the missing product.

What do you need:

  • water - 2 liters;
  • hops - 5 grams;
  • dry yeast - 1 teaspoon;
  • nutmeg and cinnamon - about 1 pinch each;
  • honey - about 300 grams.

When all the components are found, the cooking process begins. Ideally, a large saucepan or other similar container made of stainless steel is required. Next, water is poured into which honey is placed. Next comes the boiling process for about three minutes. It is necessary to interfere with the prepared products and remove the foam from the surface of the water.

The next step is to add the spices and hops, stir and turn off the heat. At the same time, pour sweet water into another container and pour yeast into it. They should rise a little.

This yeast is now poured into the liquid in which honey was present, and the resulting mixture is placed in any suitable warm place.

As soon as foam forms, all the liquid should be poured into glass bottles, on the neck of which, for simplicity, an ordinary medical glove is attached instead of a cork. There are other options.

In the end, about a week after the end of fermentation, you can get a delicious drink that is a bit similar in its characteristics to champagne.

Foam Bottom Line

In general, if we bring together all of the above, we can come to the conclusion that, despite all the unsuitability of fermenting honey for human consumption, the craftsmen still found a way out of the situation.

The fact that , does not yet make it an absolutely useless and unnecessary substance.

Among other things, the presence of a slight coating on the top of the honey is not a problem at all and in many cases even indicates the exceptional quality of the product. It should be taken into account thatnot all honey covered with such a coating or begins to ferment. Here a lot depends not only on the bees, but also on the owner of the apiary.

If it is necessary to ensure long-term storage of sweet treats obtained on the territory of the apiary, it is necessary to strictly follow the recommendations available in this regard. It turns out that such a product reacts not only to the tightness of the container, but also to external environmental conditions, including temperature and humidity conditions.

As we remember, it is the liquid that affects the appearance of foam on the surface of this sweet treat. It is very important that the environmental conditions are normal in order to prevent excess moisture from entering the product we are considering.

Also, do not expose our product to direct sunlight. No need to put a container with a similar treat next to the battery or other heat sources.

In addition, it is not necessary to expose the sweet treat to elevated temperatures, regardless of their original source. The fact is that when heated, the natural natural medicine we are considering, obtained on the territory of the apiary, loses its beneficial properties and can even harm the patient who used it.

Many novice beekeepers are interested in what containers the product we are considering can be stored in. As you know, containers can be made of a variety of materials:

  • plastic;
  • glass;
  • tree;
  • metal.

At home, many people store such a sweet treat in glass jars. As a rule, they are closed with a tight lid that ensures tightness.

It would seem that all storage conditions are met. However, it turns out that ensuring tightness is not always able to save us from premature spoilage of the sweet treat we are considering.

Why does the sweet nectar of flowering plants, processed by industrious bees, foam if it is stored in a jar? The mechanisms of this process will be similar to what happens in other containers.

There is a very high possibility that you just bought a low-quality product. It may contain a variety of harmful impurities: in order to avoid such situations, before buying, you must definitely require the seller to present all the necessary certificates confirming the quality of his products.

If you just purchased the treasured jar and found an unpleasant foam there, then it's too early to worry. It is quite possible that there is absolutely nothing wrong with it.

The reasons for the appearance of safe foam are due to the fact that the product has not been subjected to the necessary filtration. Because of this, various unnecessary substances accumulated on its surface.

For example, there you can find the following elements that are typical for any apiary:

  • perga;
  • wax;
  • insect particles.

If you are convinced that the foam on the surface of your favorite treat is due to these natural and harmless products, then you can safely use such a substance for nutrition or treatment. However, do not forget to pre-filter it or simply remove all such debris with the most ordinary spoon.

Sometimes foam may be due to errors made in the process of pumping and packaging the crop harvested on the territory of the bee farm. In this case, the debris on its surface will not be noticeable. What is the reason for such processes in this case?

The fact is that when packing the crop harvested on the territory of the bee farm, in addition to the sweetest delicacy, air can also get into the jar. It is its bubbles that will form a characteristic surface on the substance we are considering.

In such cases, you may not particularly worry about the fact that the ongoing processes are due to the ingress of moisture there. This is absolutely not true. In this case, we can talk about a product that has a high enough quality so that you can purchase it without much concern.

It turns out that excess moisture can be contained in flower nectar even at the moment when it is on the territory of the hive. Winged apiary workers independently evaporate all excess liquid from it, however, this process takes some time to ensure.

So, sometimes it happens that the beekeeper starts harvesting his crop too early. In such a case, it can be safely expected that the excess moisture has not yet been pumped out of the flower nectar.

How can this be determined in practice? In such cases, the wax caps on the combs will not yet be sealed.

Then you can confidently expect that the fermentation process will begin soon. How exactly does this process take place? Why do such situations arise?

The thing is that excess liquid simply rises to the surface of the sweet mass. You will be able to see droplets of water, but the taste of the product may not change or change quite a bit.

Sometimes the fermentation process may be accompanied by a crystallization (or sugaring) process. In this case, the product, which, as a rule, has a liquid consistency, becomes unusually thick.

In this case, you can easily distinguish the signs of the beginning of the fermentation process. They will be obvious and visible to the naked eye.

You can clearly distinguish several layers in such a mass. If the lower part is thicker and has a lighter shade, then the upper part, on the contrary, will be liquid and dark.

As a rule, the liquid content in such a mass will be quite high. This figure can reach 20 percent.

What measures should be taken in this case? First of all, quickly remove the foam and get rid of it. Then place the glass jar of your favorite treat inside the refrigerator.

Some people believe that in such a case the substance can be saved by subjecting it to a process of heating. However, this is absolutely not true. We have already managed to find out that from exposure to elevated temperatures, such a product loses all its beneficial properties and even becomes harmful to human health.

In addition, during the heating process, you can significantly spoil the taste of your favorite treat. In this case, in any case, you will not want to use such a substance as food or as a medicine.

Many lovers of everything natural prefer to eat the most common delicacy obtained on the territory of the bee farm, without taking it out of the honeycomb cells. However, even in this case, it can ferment, as the characteristic foam will also testify to you.

What changes in habitual taste can occur during fermentation? Based on what signs can we understand that such processes have affected your favorite treat?

Have you ever wondered why the popular crop we are considering, harvested on the territory of the bee farm, foams and sours? All these processes are due to fermentation.

It is very typical for such situations to change the color of the product we are considering: it becomes much lighter. The specific shade may depend on the original color, which, in turn, depends on the particular variety.

In some cases, on the contrary, you may need to speed up the fermentation process. For example, if you want to prepare such a tasty and healthy drink as kvass. In this case, you can use an additional ingredient such as yeast to speed up the fermentation process.

How exactly does the fermentation process take place? As you know, the most popular crop harvested on the territory of the bee farm contains a huge amount of sugars.

When soured, sugars decompose and turn into alcohol and carbon dioxide, and subsequently acetic acid is also released from them. However, this usually takes some time: if you stop the souring at the very beginning, then this will not happen.

If you are not a simple lover of sweets or a follower of traditional medicine recipes, but a real owner of an apiary, then it will be useful for you to know that a sour crop should not be consumed not only by people, but also by bees. So you should not prepare bait based on such a product.

Also in this case, it will be useful for you to know the rules for the extraction of such a crop. It is better to wait a while so that the flower nectar, processed by industrious bees, can reach the desired maturity.

Only after waiting some time, you can start the collection process. In this case, you can be sure that the substance you have collected will be stored for the longest possible time without spoiling.

Interestingly, temperature exposure can also contribute to the deterioration of the quality of such a sweet treat. Therefore, it will be useful for all lovers of the dessert we are considering to know that such a product should be stored at a temperature not exceeding 22 degrees Celsius. In this case, the sweet substance will definitely not begin to sour.

It turns out that the tendency to form foam largely depends on the specific variety of the healing substance we are considering. First of all, in its composition it is necessary to look at the protein content.

If it is high, then you are much more likely to foam on its surface. What varieties fall into this category?

The following types can be named:

  • honeydew;
  • buckwheat;
  • heather.

However, in this case, an important role in this possibility is played, first of all, by compliance with all storage and packaging conditions. In practice, very often, even if during storage we ensure tightness and the appropriate humidity and temperature conditions for our product, we still make some violations: for example, we repeatedly pour a liquid substance from one container to another.

However, not only the high protein content provokes the formation of foam. Also, this process can be facilitated by an increased content of glucose.

In these cases, foaming occurs for natural reasons. In this case, such a product is not dangerous, however, it will still be necessary to clean its surface before eating or using it as a medicine.

The foam itself does not yet indicate the beginning of the fermentation process and may not be associated with it. Before deciding on the possibility of using such a product on the farm, it is necessary to clearly establish the reason for the appearance of this unusual top layer.

To reduce the chance of encountering a poor-quality product, you should only purchase your favorite treat from trusted places. It is best in such cases to go directly to the apiary where this product is produced.

In addition, you can attend specialized agricultural fairs. Ask the sellers for all the necessary certificates confirming the quality of the substance we are considering. In addition, at fairs you often have the opportunity not only to visually evaluate the product offered to you for purchase, but also to evaluate its taste qualities through tasting.

Now many purchases are made in the online store. In this case, it will be more difficult to check the quality of the goods. But you can take the advice of your colleagues, friends and acquaintances. Read reviews of different online stores and make an informed and balanced choice.

Of course, such measures reduce the likelihood of buying low-quality goods, but still it does not become zero. Unfortunately, not everything can be checked either by checking certificates, or by visual inspection, or by tasting.

You can hardly say exactly how a particular jar with sweet contents was assembled, how it was packaged, under what conditions it was stored and transported. Of course, you should not immediately reject all options for buying, however, if you have reasonable doubts about the quality of the product, then it is better to choose another option in order to protect your health and the health of your loved ones.

The danger of ingestion of poor-quality spoiled goods is aggravated by the fact that we are talking about a biologically active substance. And this means that its effect on the body can be quite strong.

The problems of a fermented product are discussed even in specialized forums. And, unfortunately, such problems can be typical even for those products that fully comply with the requirements of GOST.

Very often, foam appears on the buckwheat variety, due to the presence of similar products obtained on the territory of the apiary. Foreign particles simply settle and accumulate on the surface.

However, this does not indicate damage, but, on the contrary, the high quality of the goods we are considering. Indeed, in this case, all impurities are natural and do not pose a particular danger. For example, it can be wax or perga obtained right here in the apiary.

You can feel such elements in the form of solid inclusions. Neither wax nor bee bread dissolve completely in the mass of sweet treats, so you can’t confuse them with anything.

Sometimes you can also find bits of insects on the surface of the buckwheat variety. It can be wings or legs. Such inclusions are also not dangerous, but, of course, they should also be removed before using the sweet medicine.

If you are a real connoisseur in the field of beekeeping, then you probably know that the buckwheat variety has a characteristic dark color. Thus, it does not apply to light varieties.

But if our delicacy has undergone fermentation processes, then such a substance will have a light shade. And on a dark main background, it will be quite easy to notice.

If there are no changes in color, then you can safely use such a substance for its intended purpose, having previously rid it of any debris. If this is not the case, then it is strictly forbidden to use such a substance inside. The maximum that you can do in such cases is to prepare traditional kvass on its basis.

The nature of the foam can also tell you whether fermentation processes have begun or whether its appearance is caused by some other reasons. If there are no foreign inclusions in the foam, and in its appearance it itself resembles the variant that remains from ordinary soap, then things are bad: we are witnessing the acidification of our favorite sweet substance.

Most likely, you are dealing with a so-called immature product. This means that you may have several options for solving the problem that has arisen.

For example, you can try to reanimate a spoiled product. Of course, this can only be done if you are sure that such processes have started quite recently and are not running.

In this case, simply place the product in the refrigerator, after removing the foam. Perhaps you will stop the fermentation process that has begun. It is also worth checking the taste of the product: of course, this can only be done if the fermentation has really stopped.

Such a sweet dessert should never be sour. If the processes that adversely affect the quality of the substance we are considering cannot be stopped, then in extreme cases you can try to make a tasty and healthy drink from it according to one of the recipes existing among the people.

Sometimes the appearance of foam may indicate a deliberate falsification of goods by unscrupulous manufacturers or sellers. At the same time, impurities can be both harmless and really dangerous.

However, in any case, this negatively affects the quality and medicinal properties of the natural natural medicine we are considering, which, in addition to cooking, is very often used to prepare a wide variety of recipes from traditional medicine. Therefore, purchase such goods only from trusted suppliers.

It is also known that our substance can foam when heated. This behavior is typical for him, regardless of the particular variety. Often the heating process is accompanied by mixing with foreign substances: for example, to increase the volume of goods in order to increase the revenue received from its sale. Of course, the quality of the product suffers greatly, and in the worst case, this can adversely affect the health of the consumer.

Never boil such a substance. Do not mix with hot foods or store them together. Otherwise, you may harm yourself.

If you need to warm up such a dessert (for example, if a specific recipe requires this behavior), do it very carefully. Do not exceed the permissible temperature limits, but rather use indirect rather than direct exposure for such purposes: for example, you can perform such processing using a water bath.

Fermentation is often accompanied by delamination. Why is such a dessert and medicine stratified?

Naturally, we are talking about interconnected processes. Liquid components rise to the top, and thicker ones remain and settle from below.

However, stratification must be distinguished from fermentation. In case the dessert and medicine spoil, then on top we will find lighter layers that are covered with foam and bubbles. If everything is fine, then a clean and high-quality layer comes up, which does not have any signs of fermentation, which should be alarming.

Let's try to find out what caused the delamination. In fact, this happens for natural reasons: in order to understand its causes, you need to pay attention to the composition of this dessert.

The natural medicine consists of glucose and fructose. And these components will get rid of each other, forming characteristic layers.

The fact is that glucose is well crystallized or candied. It settles at the bottom of the container. But fructose does not undergo crystallization and remains in a liquid state, rising to the top of the jar.

In different varieties, the ratio of fructose and glucose is different. If this indicator is equal to one, then delamination does not occur. This behavior is typical, for example, for the linden variety.

Delamination is activated if the storage conditions of such a dessert are violated. Particularly fast delamination occurs at temperatures from 22 to 27 degrees Celsius.

Often stratified is precisely the buckwheat variety. Especially if it was collected not in the current, but last year. However, do not be afraid of this appearance of the product.

Even if you saw such a dessert on a store shelf, this is not a reason to refuse to make a purchase. On the contrary, it indicates the high quality of such a product.

Thus, non-marketable appearance is not always evidence of poor quality goods. Such subtleties should be considered in the process of making a purchase.

Should our dessert be frothy? The answer to this question will be negative. Although it happens that this happens for natural reasons and does not pose any danger to the consumer.

Can our medicine foam? In this case, the answer will be positive. However, such processes can be prevented or suspended if desired.

In some cases, the foam is a coating on the surface of our favorite dessert. However, this does not always happen.

Sometimes the whole structure of the matter we are considering is incredibly rough. If there are lumps inside, then most likely you are simply dealing with a counterfeit product.

When making a purchase, it is best to purchase trial lots. Then even in the event of an error, the damage you receive will be minimal.

It is also necessary to take natural natural medicine in the smallest dosages. Acceptance rates are minimal, even if you have no contraindications and you are dealing with a quality product.

If you doubt the quality, then the sample should be very small. In addition, before treatment, you must make sure that you have no contraindications and allergic reactions: timely consultation with your doctor will help you with this.

Before making a purchase, you can also try to test the maturity of the goods. You can read about specific methods and tips on this issue on various specialized forums.

One method involves using a knife or a small wooden or plastic stick. With the help of such tools, you will make a sample.

To do this, stick this tool into a container with sweet flower nectar processed by hardworking winged beekeepers. It should not drain from it, but should be held on the surface of the knife or stick.

It is best to perform such a test in the summer. This method is suitable for checking a freshly harvested crop. Closer to winter, it may begin to thicken for natural reasons associated with the onset of cold weather.

We figured out what to do if our dessert is foamy on top or has an unusual texture. We hope that our advice will be useful to beginner beekeepers, adherents of traditional medicine or simple sweet tooth.

  • 1. Reasons
  • 2. How is the process explained?
  • 3. Common misconceptions
  • 4. Warnings

Quality standards stipulate that honey should not contain impurities. For freshly extracted honey, transparency is normal, while for shrunken honey, it has a homogeneous structure. Despite this, it often happens that a white coating appears on the surface or many white inclusions are clearly visible in the upper part of the can. In this form, it is often sold by beekeepers themselves.

Causes

If the purchased product retains its consistency, no unpleasant nuances appeared in the taste, its color and smell did not change, it means that the process of formation of white plaque on top in a container with honey is quite simple to explain:

  • fresh product in the process of packaging overflowed quickly and mixed with air. Having a plastic structure, it most likely lay down in layers or a slide, capturing air bubbles. It is they who float to the surface along with inclusions of pollen, pollen, wax and other impurities. This process is slow due to the viscosity of the product;
  • another reason for flowering, and this is what the beekeepers themselves call the white bloom, is its naturalness. If it was stored in compliance with all the rules, namely at low humidity, foci of glucose crystallization begin to appear precisely from above, and gradually spread throughout the container.

Considering that this is a completely natural process, you should not be afraid of it.

By purchasing a jar with a clearly visible crystalline structure on top, you can be 100% sure of its naturalness. It is unlikely that a surrogate product will be sold in such an unusual form, because their production is based on the most attractive external features for the buyer: ductility, uniformity, pleasant color, and a white coating on top does not really increase attractiveness.

Such a product can definitely be used in food. For medicinal purposes, it will certainly have the expected effect and will pleasantly please you in the winter.

How is the process explained?

Storing mature natural honey at low temperatures in dry rooms entails a further decrease in its moisture content. The surface, evaporating moisture, forms microvoids between glucose molecules. It is they who become the centers of formation of crystal lattices.

Gradually, such a chain reaction spreads from top to bottom in the tank. In dynamics, this looks quite interesting, and speaks of the proper storage of honey.

If the crystallization process started on the contrary, from below this indicates a violation of not only the temperature regime of storage, but also the humidity in the room, most likely, was not maintained at the proper level.

Common misconceptions

Very often, honey in a jar with a white coating on top causes a negative reaction from buyers. This is due to common stereotypes:

  • Flowering is due to the fact that the source of food for the bees was not honey, but sugar syrup. In fact, this is fundamentally not true. , produced by bees on the basis of sugar syrup, on the contrary, is not candied for a long time. It has much fewer enzymes and organic acids that react and break down carbohydrates into monosaccharides, which means that it has an increased composition of sucrose. That is why such a surrogate does not have to wait for changes in appearance.
  • Honey is heavily diluted with foreign impurities to increase the mass. Versions are different: from royal milk to sugar syrup. In this case, natural, enzyme-processed honey contains about 19% moisture (on average), and the syrup has a completely different density. If dense honey is mixed with more liquid royal milk, then the resulting mixture will delaminate and not bloom, but rather begin to ferment.

Therefore, when purchasing honey with a dense white coating placed on top of the container, you should not worry about its naturalness.

Cautions

All of the above applies only to the case with the formation of a white coating: dense thick, on the surface of the container or uneven white crystalline inclusions spreading from top to bottom, provided that the honey itself retains its taste, main color and aroma.

In case the delicacy:

  • has an unpleasant aftertaste, giving off sour, or clearly bitter;
  • has a smell with elements of fermentation;
  • changed color;
  • stratified into several fractions, most likely, its quality is a big question.

In such cases, if the honey is natural, gross errors were obviously made during storage, and it began to ferment. If there were no errors in storage, the product most often turns out to be a surrogate.

In order not to worry about the nature of origin and quality of honey, it is necessary to study the certificate before purchasing it. It is even better to buy honey directly from the beekeeper, who, if something happens, will definitely advise on any issues related to honey and its quality.

Honey is a popular natural product. It is widely used in the economy, cosmetology, as well as for therapeutic and prophylactic purposes. Sometimes honey foams on the surface.

Causes

Reasons for the appearance of white foam:

  • trapped air bubbles eventually come to the surface;
  • honey is not ripe;
  • poor filtration;
  • dilution with syrups or something similar;
  • souring.

When buying, you need to carefully inspect the container. To purchase high-quality natural honey, you need to drop it on a plate: the natural product will not spread.

Oxygen ingress

Very often, honey foams due to the trapped oxygen, when poured into another container, stirred or pumped out. Air bubbles accumulate not only from above, but are distributed throughout the volume of the container.

This mainly happens when there is a rush to spill a liquid product. Such foam is natural and not harmful. The healing properties of honey in this case are preserved. Over time, it is removed from the surface with a clean spoon, it should not appear again. But if the honey is again covered with a white shell, the matter is different.

Honey is not ripe

It happens that beekeepers are in a hurry to pump out. Visually, young honey cannot be distinguished from matured honey. In an unripe product, the percentage of moisture exceeds the norm. In this case, white foam may appear on the honey in the form of fermentation - the product may turn sour. If, after collection, the delicacy is hermetically sealed in a container and kept for about a month at a temperature of 15-20 ° C, problems can be avoided. Ripening will be artificial.

pollen output

Sometimes honey foams some time after purchase. Perhaps this is how flower pollen comes out - perga.

This is because the filtration was not done well and during the processing the flower product was left in the honey. There is nothing terrible, and even more dangerous in this. The substance itself is incredibly useful, because. it contains vitamins and antioxidants.

Useful properties of perga:

  • strengthens the immune system;
  • restores strength;
  • helps with depression;
  • treats potency;
  • is a prevention against sclerosis;
  • normalizes metabolism;
  • helps with arrhythmias.

You can’t just buy perga on the market, if only from beekeepers directly. It is better to remove white foam from the surface and eat it.

Diluted honey

It happens that when buying honey, the consumer stumbles upon a fake. The product diluted with sugar syrup does not contain the vitamin composition that is in natural.

The product does not differ in smell and color from the real one, but after a while, white formations collect on the honey, its consistency changes. There is a risk that the product may ferment quickly.

Nothing can be corrected. There is only an opportunity to use the product in cooking, storing it in the refrigerator.

When choosing honey, you need to pay attention to its appearance. It should not contain suspicious impurities in the form of clots of a different color or gray sediment at the bottom of the jar.

Fermentation

If white foam and bubbles form on the surface, the product begins to ferment.

The process is possible in such cases:

  • improper storage;
  • honey collected ahead of time;
  • counterfeit product.

Do not store the product in places with high humidity, as well as in the heat, so that foam does not appear. Both of these can lead to quality loss. Containers for honey should not be metal. It is better to choose a glass or plastic jar.

How to test honey / How To Test if Honey Is Pure

Conclusion

When choosing honey, you need to be careful: even the most valuable product can be spoiled if you do not adhere to the basic requirements for its storage. If white foam forms on honey, it is better to refrain from buying.

The product must not be heated too much, because at temperatures above 70⁰С it loses its beneficial properties. For this reason, it is not recommended to put it in very hot tea or milk.

Honey is a tasty and healthy product, which is a real source of longevity. The shelf life is quite long, but there are such cases that, even under normal storage conditions, it begins to foam and even bubble. The foam formed during this process is inedible. Sometimes it is enough just to remove it from the surface, but sometimes foaming continues. Let's try to figure out why this is happening?

The main causes of foam formation are:

  1. fake;
  2. low-quality filtration;
  3. fermentation process;
  4. high glucose content;
  5. unripe honey of high humidity;
  6. air bubbles due to pouring or frequent stirring.

Let's dwell on each of the points in more detail.

The first problem is fake- due to the fact that it is difficult for a non-specialist in this matter to distinguish real natural honey from fake. Often, sugar or sugar syrup is added to it, which does not spoil the taste of the product, but reduces its shelf life, and sometimes violates uniformity.

Poor filtering, in turn, is a white coating with small particles of other beekeeping products. This reason for the appearance of foam is not uncommon, rather harmless and can occur even among conscientious beekeepers. At the same time, the quality of honey does not decrease, and getting rid of the resulting foam is quite easy - just remove it with a clean spoon.

result fermentation process is a white foam that looks like soap. Honey can begin to ferment due to improper storage, namely:

  • storage in dirty containers;
  • in a poorly closed container;
  • in a room that does not meet the temperature requirements;
  • in a room that does not meet the requirements for humidity.

When fermentation reaches the active phase, it can no longer be eaten. Warming up fermented honey is also unacceptable, since this process releases harmful substances - carcinogens.

Unripe honey with high humidity can occur if it is harvested before the completion of maturation, that is, ahead of time. The moisture in such a product is about 2 percent more than it should be, so it must be kept in special artificial conditions, namely in a sealed container at a temperature of 15 to 20 degrees Celsius. Moreover, it needs to be stored in this way for about a month, after which it is no different from ordinary ripened honey.

An unripe sweet product is not harmful in itself, it is just that the probability of its fermentation is much higher than that of a product made according to all the rules.

High glucose content depends on the type of honey and does not deprive it of edible properties. To use such a product, it is enough to remove the whitish layer from the surface and mix the honey thoroughly until a homogeneous consistency. However, to save useful properties, it should be stored especially carefully - in a tightly closed container and at a special temperature (not higher than 15 degrees Celsius).

And finally air bubbles due to pouring or frequent mixing, do not lead to loss of taste and healing properties. It's just that such honey contains an excess of nitrogenous compounds, to get rid of which it is preheated and infused before being sold. What to do with this honey?

As in previous cases, with significant changes in food, you should not eat, with small ones, store in an airtight container and under certain temperature conditions.

Results

In order not to buy honey with foam or bubbles, buy it only in time-tested stores, and even better, directly from apiaries. When buying, carefully inspect the product for uniformity and the absence of various neoplasms.

Foaming honey is a rather mysterious process. Why does honey foam if its storage conditions are normal? About the possible reasons for the appearance of foam and whether it is worth buying such honey, read right now.

Despite the fact that honey can be of the highest quality, and even with a certificate, the owner of the apiary is sometimes faced with the fact that the honey foams. What does it mean? The process is expressed in the fact that during assembly, or rather, after it, a white foam forms on the surface of the assembled product, more like a dense second honey layer.

This foam is, of course, inedible and must be removed from the surface. However, sometimes the problem with this does not disappear, and after a while the foam appears again. What does this mean and why is this happening?

There are usually several reasons. Let's look at each of them in more detail.

  1. Insufficient filtration.
  2. The presence of a “soapy” foam, alas, is a disappointing sign - the delicacy has fermented, it has begun to turn sour.
  3. Immaturity of the removed product. The phenomenon is quite common among those beekeepers who want to quickly collect and sell the crop.
  4. The delicacy is diluted with sugar syrup or other substance.
  5. Lots of moisture in the product.

Basic rule: no foam! The buyer sometimes does not know what the right product looks like, which is really an ideal bee gift. When buying, try not only to look at the color or focus on taste, but also carefully examine the entire range in the window. If an “ugly duckling” with a white coating is seen, perhaps all the goods are like that, and why is the beekeeper’s concern.

What does such a process say?

In each of these points, you can highlight its own specifics. With insufficient filtration, foam is an indicator that the product contains more pollen or bee bread with wax than necessary. To remove this defect, the top layer is removed. If everything is done correctly, the mass will no longer foam.

A froth of a uniform texture without solid particles is very often a hint that the honey has gone bad. Perhaps not completely. You can save it by removing the white coating and leaving it in a cool room, such as a basement. If such actions did not lead to success, accept that the product has almost lost its usefulness.

Immature raw materials, in principle, are not dangerous for health. Since the honey mass is still natural, it practically does not differ in taste from other types of honey. Foam, of course, does not look very aesthetically pleasing on such honey, but there will be no particular trouble from eating it.

But it's better not to eat at all! You can try to pasteurize it, but then the minimum healing that is in it will come to naught. The best use of such a product is baking.

If you understand that honey is diluted, first of all, remember where and from whom you bought it. Don't buy anything from these sellers again. If it is a pity to throw away the honey mass, but its taste is preserved, you can eat it if you wish (but infrequently) or use it for cooking dishes, sauces, mead.

Honey with a lot of moisture will certainly lose about half of its beneficial properties. When buying, it is quite easy to understand that you have liquid sweetness in excess of the norm - the right honey will not flow out of an inverted spoon. This is checked by lowering the spoon to the very bottom of the jar.

Excessively wet raw honey will begin to ferment very quickly, even if there is no foam on it. At the same time, the mass increases its weight, “creeps out” of the can, and can even lift the lid. This unfavorable process can be stopped by heating. Procedure time: 30 minutes, the maximum heating temperature should be 63 degrees. The therapeutic indicators of such an elixir are practically equal to zero.

Video "Quality Mark Program - how to distinguish real honey from a fake"

From this video, find out by what signs you can distinguish a real product from a fake, how it differs and how not to fall into the trap of deceivers.