{"id":3189,"date":"2024-08-01T14:34:11","date_gmt":"2024-08-01T11:34:11","guid":{"rendered":"https:\/\/bilim.gen.tr\/food-testing-laboratory\/bal-analizleri\/"},"modified":"2026-08-12T16:49:27","modified_gmt":"2026-08-12T13:49:27","slug":"honey-testing","status":"publish","type":"page","link":"https:\/\/bilim.gen.tr\/en\/food-testing-laboratory\/honey-testing\/","title":{"rendered":"Honey Testing"},"content":{"rendered":"<p>Under the <b>Turkish Food Codex Communiqu\u00e9 on Honey<\/b>, specific quality control requirements have been established for honey. According to the Communiqu\u00e9, 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.<\/p>\n<p>According to the <b>Turkish Standards Institution (TSE)<\/b>, 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, \u03b413C value, C4 sugar content, and proline content. If the analytical results fall within the reference limits specified in the <b>Turkish Food Codex Honey Communiqu\u00e9<\/b>, the honey may be considered suitable for consumption.<\/p>\n<p>The most reliable way to distinguish genuine honey from adulterated or counterfeit products is through laboratory analysis of its composition. At <b>Bilim Laboratories<\/b>, honey authenticity and adulteration are evaluated quantitatively in accordance with the <b>TS EN ISO\/IEC 17025<\/b> standard using nationally and internationally recognized analytical methods and in compliance with the applicable food codex, regulations, communiqu\u00e9s, and other legal requirements.<\/p>\n<p>Our analytical services include:<\/p>\n<ul>\n<li>Refractometric Moisture Determination<\/li>\n<li>Hydroxymethylfurfural (HMF) Determination<\/li>\n<li>Proline Determination<\/li>\n<li>Free Acidity Determination<\/li>\n<li>Electrical Conductivity Determination<\/li>\n<li>Water-Insoluble Matter Determination<\/li>\n<li>Total Sugar, Invert Sugar and Sucrose Determination<\/li>\n<li>Total Ash Determination<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Under the Turkish Food Codex Communiqu\u00e9 on Honey, specific quality control requirements have been established for honey. According to the Communiqu\u00e9, 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 [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":3039,"parent":3180,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"page-hizmetler-page.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-3189","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Honey Testing - Bilim Laboratuvarlar\u0131<\/title>\n<meta name=\"description\" content=\"Bal analizleri; nem, HMF, prolin ve \u015feker i\u00e7erikleriyle bal\u0131n safl\u0131\u011f\u0131n\u0131 ve kalite standartlar\u0131n\u0131 laboratuvar ortam\u0131nda do\u011frular.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bilim.gen.tr\/en\/food-testing-laboratory\/honey-testing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Honey Testing - Bilim Laboratuvarlar\u0131\" \/>\n<meta property=\"og:description\" content=\"Bal analizleri; 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