Honey, this is a super many people like, is super good and delicious, many people in the morning have the habit of drinking honey water, but honey after a period of time, there will be a bubble, what is the matter?
Why does foam appear in honey?
Reason 1: the role of invertase
Honey is made by bees collecting nectar from plants and mixed with unique invertase. The invertase has a strong activity. If it is not heated in high temperature, it will continue to work. So there will be many small bubbles on the surface of honey. This phenomenon is most obvious in the new honey. Why does it not concentrate on honey? The enzyme will lose its activity, so that there will be no bubbles in concentrated honey.
Reason 2: hydrogen peroxide decomposition
There are a lot of glucose oxidase in natural mature honey. Glucose oxidase can oxidize glucose in honey to generate gluconic acid and hydrogen peroxide. Hydrogen peroxide is a kind of highly effective antibacterial substance and the main reason why honey has strong antibacterial ability. However, the nature of hydrogen peroxide is very unstable, and it is easy to decompose and generate oxygen under high temperature. These oxygen are released from honey Therefore, honey is prone to bubble phenomenon in summer with high temperature.
Reason 3: small particles and colloids
The main components of honey are glucose and fructose, which contain a small amount of protein colloids, dextrins, gum, and plant fragments (especially pollen grains). It is difficult to completely remove these components when filtering honey. When the external environment changes, especially when the temperature rises, these ingredients can make honey bubble. In fact, these bubbles are not real bubbles, but some small particles. Colloid and so on, but when it appears on the surface of honey, it is accompanied by some real bubbles.
Reason 4: Honey fermented and deteriorated
The presence of bubbles in honey may be caused by the fermentation of honey. The main reason is that honey contains sugar tolerant yeasts. When the external conditions are suitable, Saccharomyces cerevisiae will proliferate and decompose glucose and fructose to produce alcohol and carbon dioxide. The release of these carbon dioxide from honey produces a lot of bubbles. In addition to a large amount of foam, honey fermentation also has a strong smell of alcohol and pungent smell.