The Scientific Reasons Why Honey Never Spoils
By
Natasha Geiling
A baker's-dozen of insight crammed into one ring.
Summary
Honey's indefinite shelf life is due to a combination of natural factors: its low water content (around 17-18%), high acidity (pH 3.2-4.5), and the presence of hydrogen peroxide produced by the enzyme glucose oxidase. These elements work together to create an environment where bacteria and microorganisms cannot survive. The article explains the science behind honey's preservation, including how bees dehydrate nectar, how glucose oxidase creates hydrogen peroxide, and why honey crystallizes over time but remains edible. It also notes that honey found in ancient Egyptian tombs was still edible after thousands of years.
Key quotes
· 3 pulledWhat is it that makes honey such a special food?
A slew of factors—its acidity, its lack of water and the presence of hydrogen peroxide—work in perfect harmony, allowing the sticky treat to last forever
Honey found in ancient Egyptian tombs was still edible after thousands of years
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