Why Honey Doesn't Spoil Even After Thousands Of Years
When modern archeologists were excavating Egyptian tombs, they found something very interesting: pots of honey that are buried along with the Mummy, thousands of years ago. The honey they found is preserved and edible as it was harvested yesterday. Honey is the only food product in the world that has an eternal shelf life. What makes honey such a miraculous food? Let's unfold the secret of honey ahead in this blog.
Honey is a sweet, sticky substance that is produced by bees from the nectar of flowers. It comprises two sugars, fructose, and glucose, which give it its sweet taste. Honey has several unique properties that contribute to its long shelf life and the ability to resist spoilage.
One of the main reasons that honey doesn't spoil is because of its low water content. Most bacteria and other microorganisms require water to grow and reproduce, and honey has a very low water content of around 17%. This means that there is not enough water available for microorganisms to grow and multiply, making it difficult for them to survive in honey.
Besides its low water content, honey also contains a lot of antimicrobial compounds that help to prevent the growth of bacteria and other microorganisms. These compounds include hydrogen peroxide, which is produced by an enzyme called glucose oxidase that is found in the nectar collected by bees. The hydrogen peroxide helps to kill off any bacteria that may be present in the honey, further contributing to its ability to resist spoilage.
Honey also has a high acidity level, with a pH of around 3.9. This acidity helps to inhibit the growth of bacteria and other microorganisms, further contributing to the honey's shelf life.
Finally, honey is often stored in airtight containers, which helps to prevent contamination by external sources of bacteria. This, combined with its low water content, antimicrobial compounds, and high acidity, makes honey an incredibly stable food that is resistant to spoilage.
In summary, honey doesn't spoil because of its low water content, antimicrobial compounds, high acidity, and storage in airtight containers, which all work together to inhibit the growth of bacteria and other microorganisms.
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