Why does honey foam?
As a natural nutritious food, honey is deeply loved by consumers. However, many netizens recently reported that white foam appears on the surface of the honey they purchased, sparking widespread discussion. This article will combine the hot topics and hot content on the Internet in the past 10 days to analyze the reasons why honey foams, whether it is normal and how to deal with it.
1. Common causes of foaming in honey
According to the hot discussion on the Internet, the main reasons why honey foams are as follows:
| Reason | Specific instructions | Is it normal? |
|---|---|---|
| Natural active enzyme action | Honey contains glucose oxidase, which produces hydrogen peroxide when exposed to air, forming foam. | normal phenomenon |
| fermentation process | Honey with too high water content (more than 21%) may cause yeast fermentation | Abnormal |
| New honey characteristics | Honey that has just been collected contains more active substances and is prone to bubbles. | normal phenomenon |
| Stir or shake | Shaking during transportation can introduce air and form foam. | normal phenomenon |
2. How to judge whether honey foaming is normal?
According to the popular science content of professional beekeepers in the past 10 days, it can be judged by the following characteristics:
| Judgment index | Normal foaming | Abnormal foaming |
|---|---|---|
| smell | Keep the original floral aroma of honey | Has an alcoholic or sour taste |
| bubble pattern | Delicate and even | Rough, with bubbles |
| duration | Gradually dissipates after standing | continues to increase |
| Taste | Taste normal | There is a sour feeling |
3. How to deal with honey foaming
Based on the recent suggestions from popular lifestyle bloggers, the following solutions are provided:
| Situation classification | Treatment method | Things to note |
|---|---|---|
| normal active foam | No special treatment is required, just stir and let stand | Store in a sealed container to avoid frequent opening of the lid |
| suspected fermentation | Store refrigerated and consume as soon as possible | If there is a clear smell of alcohol, it is recommended to discard it. |
| massive persistent bubbles | Below 60℃, heat in water for 10 minutes | Too high a temperature will destroy nutrients |
4. Recent relevant hot events
1."Honey Bubble" TikTok topic: Viewed 12 million times in the past 7 days, many beekeepers filmed popular science videos
2.E-commerce platform complaints: A well-known honey brand received 83 quality complaints within 10 days due to foaming issues in batches.
3.New scientific discoveries: The latest research from the Chinese Academy of Agricultural Sciences shows that the foaming activity of specific varieties of honey is positively correlated with its antioxidant properties.
5. Consumer FAQs
Q: Can I still eat honey with foam?
A: If it is fine foam produced by active enzymes, it does not affect consumption; if it is accompanied by a peculiar smell or continues to ferment, it is recommended to stop consumption.
Q: How to prevent honey from producing too much foam?
A: Keep it sealed and stored in a cool place. Use dry utensils when handling.
Q: Will crystallized honey foam?
A: The crystallization process usually does not produce foam, but temporary bubbles may appear due to temperature changes during melting.
6. Suggestions for purchasing honey
Based on consumer report data in the past 10 days, the following purchasing suggestions are provided:
| Purchasing indicators | High quality honey characteristics | Risk warning |
|---|---|---|
| price range | 40-100 yuan/500g | Less than 30 yuan may be adulterated |
| product identification | Clearly mark the Baume degree ≥ 42° | Be careful when buying without concentration information. |
| Certification information | Have organic certification or geographical indication | Three-no products have high risks |
From the above analysis, it can be seen that foaming in honey is mostly a normal phenomenon, but consumers still need to master the basic identification methods. It is recommended to purchase products from regular channels and pay attention to scientific storage methods.
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