Liquid honey, often what comes to mind when you think of honey, is a specific form of honey that has undergone processing. It's the most common type you'll find in grocery stores, primarily because of its processing methods.
Key Characteristics of Liquid Honey
Here are some defining characteristics based on the reference:
- Pasteurization: Liquid honey is heated to approximately 110 degrees Fahrenheit (sometimes hotter).
- This process denatures enzymes present in raw honey.
- Filtration: The honey undergoes a very fine filtering process.
- This removes "impurities" such as pollen.
Why is it the most common form?
The processing method makes liquid honey more shelf-stable, preventing crystallization and extending its usability. This makes it a preferred option for mass production and distribution.
Processing: Detailed Breakdown
| Process | Purpose | Effect |
|---|---|---|
| Pasteurization | Heating the honey to high temperatures | Denatures enzymes, extending shelf life |
| Fine Filtration | Removes pollen and other "impurities" | Creates a smooth, clear liquid that is often preferred for its consistent appearance |
Summary
In summary, liquid honey is the pasteurized and filtered version of honey most commonly encountered in retail. This processing ensures a clear and consistent product that is easier to store and use, although it does remove some natural components.
