Heat-treated honey
Honey heated, usually by pasteurization at 72 °C or higher, to destroy yeast and delay crystallization.
A catalog entry describes a kind of product. It is not a listing. A listing is not guaranteed inventory.
Facts
- Processing
- Pasteurization needs 72 °C (161 °F) or higher. It destroys yeast cells and liquefies microcrystals.
- Colour
- Heat darkens honey and affects its taste and fragrance.
- Standards and grades
- Codex Standard for Honey, section 3.2: honey must not be heated or processed so far that its essential composition changes or its quality is impaired.
- Also called
- Pasteurized honey