For a long time in human history honey was an important carbohydrate source and the only largely available sweetener until industrial sugar production began to replace it after 1800. In the long human tradition honey has been used not only as a nutrient but also as a medicine. At present the annual world honey production is about 1.2 million tons, which is less than 1% of the total sugar production. The consumption of honey differs strongly from country to country. The major honey exporting countries China and Argentina have small annual consumption rates of 0.1 to 0.2 kg per capita.
Honey consumption is higher in developed countries, where the home production does not always cover the market demand. Honey is a sweet liquid made by bees using nectar from flowers. The flavour of honey varies across the season because it depends on the flowers that the bees visit to make it. When the bees visit more than one type of flower source to pick up the nectar, then the honey produced is called multiflora honey.
About 95% of the honey dry matter is composed of carbohydrates, mainly fructose and glucose. 5–10% of the total carbohydrates are oligosaccharides, in total about 25 different di- and trisaccharides. The Glycemic Index of honey varies from 32 to 85, depending on the botanical source. Besides, honey contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols. Due to its high carbohydrate content and functional properties honey is an excellent source of energy for athletes. Generally, honey with a high fructose content (e.g. acacia) are sweeter compared to those with high glucose concentration (e.g. rape). Honey’s sweetness can make it an ideal substitute for sugar, and research indicates that using honey instead of adding sugar may benefit people with diabetes. The honey aroma depends also on the quantity and type of acids and amino acids present. Polyphenols are another important group of compounds in honey that contribute to the antioxidant properties. Total polyphenols can vary from 56 to 500 mg/kg in different honey types.
*Direction of Use*
Add 1/8 teaspoon to 6 tablespoon or 0.2% to 6% of total weight or as needed. Mix, top or blend in water, smoothies, beverages, ice-cream, kuih-muih, cake, jam, jelly, pudding, snacks, biscuits, desserts, dressing & recipes. F
or Baking: Means need to add 0.2g-60g of the extract to make a 1kg cake. (Depends on personal preferences)
*Storage Method: Powder in Canister*
Store in a refrigerator/cool place after opening.
● Colour, taste, texture may vary from batch to batch, and sediment might occur as the ingredients used are natural.
● Some powder is very fine, while some powder is more coarse. Please take this into consideration when ordering.
● Stop using this product if an allergy occurs.