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Honey Testing Under the Turkish Food Codex Communiqué on Honey, specific quality control requirements have been established for honey. According to the Communiqué, honey is defined as a natural product produced by honey bees from the nectar of plants or secretions of living parts of plants, which bees collect, transform with specific substances of their own, reduce the moisture content, store, and mature in honeycombs. Due to its natural properties, honey may crystallize over time.
According to the Turkish Standards Institution (TSE), the main quality parameters for honey include moisture content, sugar profile (fructose, glucose, sucrose, maltose, and turanose), hydroxymethylfurfural (HMF) content, diastase number, electrical conductivity, pH, free acidity, δ13C value, C4 sugar content, and proline content. If the analytical results fall within the reference limits specified in the Turkish Food Codex Honey Communiqué, the honey may be considered suitable for consumption.
The most reliable way to distinguish genuine honey from adulterated or counterfeit products is through laboratory analysis of its composition. At Bilim Laboratories, honey authenticity and adulteration are evaluated quantitatively in accordance with the TS EN ISO/IEC 17025 standard using nationally and internationally recognized analytical methods and in compliance with the applicable food codex, regulations, communiqués, and other legal requirements.
Our analytical services include:
