What happens to chalk in water. Chalk - one of the most ancient colors. He served as whitewash and primeval painter and Apelles.

Summarizing the data of analyzes of honey samples for the past period of 2012, we are forced to state a catastrophic increase in cases of honey falsification.

Unfortunately, by the weight of counterfeit in trade, we came very close to the situation described in the Encyclopedia of Brockhaus and Efron, published at the end of the 19th century: “In Moscow, according to Willret, cheap honey varieties (up to 20 kopecks. Pounds) were all composed of a mixture molasses and potato flour; some samples were added chalk and sawdust. Honey, priced from 30 to 45 kopecks. per pound, was falsified mainly by potato molasses, cane sugar and flour. Natural, without impurities, honey could only be bought for 50-90 kopecks. per pound. "

However, it is not even the amount of counterfeits that causes particular concern, but the use of new technologies and substances used in the manufacture of counterfeits. Honey counterfeiters who worked in the 19th and 20th centuries look like timid elementary school students in comparison with the scammers armed with modern technologies — real professors of falsification. If, as follows from the above quotation, mostly cheap types of honey have been falsified before, then counterfeit goods are being sold as an exclusive, as special, higher quality honey at exorbitant prices.

Treacle, potato flour, chalk, sawdust, cane sugar are substances from old-time gypsy entertainments. Biotechnology, various types of thickeners and gelling agents, enzymes - this is what modern falsifiers operate with. Taste, color, aroma and texture of modern forgery satisfy the requirements of the most demanding customers who consider themselves to be experts in honey. Bragging about their neighbors with purchased honey and telling about where and from whom you can buy such a miracle, they are not aware that they have acquired a fake, which, at best, can be called a confectionery product, but not natural honey.

Let us give some examples of falsifications that were transferred for testing to the independent accredited laboratory of Apis Analytical Center LLC by buyers and the Apigard beekeeping consumer protection society.

Consider a sample of a typical counterfeit - crystallized honey of excellent oily consistency, excellent taste, white color. The content of OMF 18 mg / kg. honey, a diastatic number of 7.0 units. Gota, total acidity 0.8 cm3. It seems that everything corresponds to the current standard for natural honey. However, no pollen grains were found. What is it, not honey or the so-called ultrafiltration, which removes all pollen grains? Ultrafiltration is expensive and pays off when processing hundreds of tons of honey, moreover, in Russia, according to our information, there are no installations for ultrafiltration of honey.

Further, the mass fraction of reducing sugars is 75.1%. This is a clear inconsistency with the current standard for natural honey, according to which the minimum limit for this indicator is 82%. Suppose that the mass fraction of reducing sugars is not an indicator of the naturalness of honey. The composition of reducing sugars, more precisely the ratio of glucose and fructose, can clarify the question of the naturalness of honey. In natural honey, fructose always contains more than glucose. In the test sample, the fructose content is 35.6%, and that of glucose is 39.5%, i.e. glucose contains much more, and this is a clear sign of unnatural.

It is known that natural honey, liquid or crystallized, must be completely dissolved in water, and the resulting solution must be clear. The test honey is not completely dissolved in water, and the resulting solution turns turbid. This indicates the presence of impurities in the honey. In the photo (Fig. 1): on the left - a clear solution of natural crystallized honey, on the right - a cloudy solution of falsified crystallized honey.

After filtration, the solution of counterfeit honey becomes transparent, and mechanical impurities in the amount of more than 1% remain on the filter. The presence of water-insoluble impurities in such an amount is a violation of the current standard for honey. An analysis of the impurity has shown that it is a gelling agent used by scammers as a thickener of honey and to give it an oily consistency.

We deliberately do not call this substance, as well as other substances found in the samples described below, in order not to introduce into the temptation of unclean businessmen and not to expand the production of falsification.

The sample is not dissolved when heated to 60 ° C. This explains the fact that such counterfeit easily tolerates summer temperature: no stratification, while natural crystallized honey begins to stratify at 30 ° C. This circumstance also indicates the unnatural product.
   The following photo (Fig. 2) shows a number of samples of counterfeit honey studied.

The first on the left is the inscription on the label: “The ABC of Honey” (obviously a trademark), “Esparcetovy” - crystallized honey, of a dazzling white color, an excellent oily consistency. The sucrose content of 1.2%, reducing sugars - 87.8%, OMV - 3.0 mg / kg of honey, a diastatic number of 8.2 units. Gotho, total acidity 0,5sm3. The listed indicators meet the requirements of the current standard. Despite the name "Esparcetov", pollen of sainfoin was not found, but there are pollen grains of linden. Doubts about the naturalness of the product causes the opacity of the solution (flask on the container with honey) and the ratio of glucose to fructose. In the sample under study, the content of fructose is 41.7%, and that of glucose is 46.1%, i.e. glucose contains more, and this is a clear sign of unnatural. The content of insoluble impurities is more than 1%. At 60C honey is not dissolved. The same signs of artificiality as in the previous sample.

The photograph (Fig. 3) shows the solutions of the studied samples (top row) and the same solutions treated with iodine. The first sample from the left is a solution of natural crystallized honey. After treatment with iodine acquired a yellowish color. The second from the left - a muddy solution of “esparceti honey”, after processing iodine turned red-brown, which indicated the presence of a certain type of gelling agent in it.

In the photo (Fig. 2) the second sample on the left is the inscription on the label: “Alphabet of honey”, “With propolis”. Product green. Again, there is an excess of glucose over the fructose content (47.2% and 44.3%), as well as all the signs of unnatural product described in the previous case. The aqueous solution is turbid and has a pronounced green ring in the upper layer of a substance lighter than water of clearly non-bee origin.

In the same photo, the third sample on the left was sold as crystallized clover honey, and the fourth sample on the left is the foam of the same honey, which had to be removed from the kettle before it was possible to reach the bulk of the honey. Clover pollen grains are present. There is an excess of glucose over the fructose content (47.2% and 43.7%). A solution of this honey in the water is cloudy, the content of water-insoluble impurities is more than 1%. After exposure to iodine, the solution acquired a reddish-brown color, which indicates the presence of a gelling agent. At 60C honey is not dissolved.

In the photo (fig.2) the fifth sample without a name contains linden pollen grains. With a mass fraction of water of 20.2%, it has an oily structure and a solid texture, which indicates the presence of a gelling agent. Natural honey creamy consistency with room temperature and the mass fraction of water of 20.2% becomes so soft that it cannot retain its shape and spreads. The honey solution is cloudy, the content of insoluble impurities is more than 1%. A substance that does not react with iodine is used as a taper.

Studies have shown the possibility of detecting falsification in simple ways available to consumers, even at home.

To check the naturalness of honey consumers can recommend the following steps:

1.   dissolve honey in water (if natural honey, the solution should be clear);
2.   filter the solution (the presence of a residue on the filter indicates the unnatural product);
3.   add iodine to the honey solution (any color change, except yellowing, will indicate the presence of impurities of non-beekeeping origin);
4. hold the container with the breakdown of honey in a water bath at a temperature of 40 ° C for 1 hour (if the honey does not dissolve, you will have a fake). As noted above, all samples of adulterated honey were crystallized honey with the softest consistency, i.e. cream honey Getting natural cream honey - is the highest aerobatics in the technology of honey processing. Stable production of high-quality natural cream honey requires knowledge of all the subtleties of the crystallization process, compliance with technological, temperature regimes, special equipment and laboratory control. Discrediting the whole direction of natural honey processing causes outrage. The article discusses only samples of falsified crystallized honey, because this is a new direction in falsification. However, among the liquid honey, fraud cases also become more and more. An example of counterfeit liquid honey is Pomeranziy honey. Pollen analysis showed the absolute absence of orange pollen. Pollen of chestnut, linden and sunflower was found. Mass fraction of reducing sugars is 55.8%, against the regulatory 82%. Such a shortage of reducing sugars is not talking about the poor quality of honey, but already about falsification. The glucose content is more than the fructose content: 28.7% versus 27.1. Both absolute values ​​of indicators, and their ratio speak of counterfeit. If you add to this the content of OMF - 36% and the value of the diastatic number of 3.2 units. Gota, then a picture of a product that does not have the right to be called natural honey appears. To stop falsifiers in the conditions of legal powerlessness in matters of quality that now prevails in the state, is possible only with the help of consumers who will refuse to acquire falsification. To do this, you need to inform consumers, using all possible means, about the signs of counterfeit honey and how to detect it.

Society for the Protection of Consumer Beekeeping Products Apigard. LLC "Analytical Center Apis"

Remind

   Medoc sells only certified according to GOST honey. You can be sure of the quality of the product.

Sometimes in the market there are cases of falsification of honey and the addition of various impurities to it: sugar syrup, beet or starch syrup, saccharin, etc.
  Such impurities to honey, like starch, chalk and others are easy to detect, for this honey is dissolved in water. If the honey is pure, the solution is slightly cloudy, without sediment. In the presence of impurities a precipitate forms..
If honey contains starch, adding a few drops of iodine tincture to a solution of honey causes a blue color.
  The admixture of chalk can be detected by acting on the precipitate with some acid or vinegar: in this case foaming will occur due to the release of carbon dioxide.
  For the detection of potato and sugar molasses or cane and beet sugar in honey, it is necessary to set up more complex samples in special laboratories.

Simple ways to recognize impurities in honey

A variety of products can be mixed with honey: cane sugar, potato, corn and other molasses, flour, chalk, sawdust and other bulk substances.
  Impurities of foreign substances are easily installed, but it is unlikely that you can check directly when you buy honey on the market or in a store. Therefore, first of all, it is necessary to choose honey, which in all other respects seems to satisfy the quality requirements, and first buy only a small amount of this honey.
  At home, you can perform all the necessary procedures to check the honey for the presence of additives. If the purchased honey passes the test arranged for it, you can safely become a regular customer from the seller or manufacturer who provided the quality product. So you can be relatively insured from fraud and get rid of the need to test a new purchased portion each time.
  To make a sample, place a little honey in the test tube or cone and add distilled water. Honey dissolves, and an impurity is detected on the bottom or on the surface.

Determination of flour or starch impurities. To a sample of honey, diluted with distilled water, add a few drops of ordinary tincture of iodine. A positive reaction will show a blue color. Instead of tincture of iodine, a special reagent of iodine and potassium iodide can be used for the sample (1 g of potassium iodide is dissolved in a small amount of distilled water) and then 0.5 g of iodine crystals are added: as soon as the crystals dissolve, make up to 100 ml of distilled water.

Determination of chalk impurities.  Add a few drops of some acid or vinegar to the honey dissolved in the tube. There is a boiling up due to the release of carbon dioxide.
  It is possible to determine the admixture of starch syrup (from cool water and starchy sugar) both in appearance and in tack and lack of crystallization.

Methods for determining the admixture of starch syrup. To one part of honey mixed with 2-3 parts of distilled water, add a quarter volume of 96% alcohol and stir. A milky-white solution is formed, and at the sludge a transparent semi-liquid sticky mass (dextrin) is deposited. With a negative reaction, the solution remains clear. Only in the place of contact between the layers of honey and alcohol is obtained a barely perceptible haze, which disappears when shaken. To 2 ml of a solution from one part of honey and two parts of water add two drops of concentrated hydrochloric acid (specific gravity 1.19) and 20 ml of 95% tartaric alcohol. Appeared murk indicates an admixture of starch syrup in honey. If the honey is falsified with starch syrup mixed with sulfuric acid solution, then a complex analysis is carried out. The ash obtained from such honey is similar to gypsum. A sample with barium chloride is used: add a solution of barium chloride to a sample of honey with distilled water - a cloudy precipitate will appear. If we add liquid ammonia to the sample, the color will appear, and on settling - a dark precipitate.

Methods for determining the impurity of sugar syrup (ordinary sugar).  Add to a 5-10% solution of honey in water a solution of silver nitrate (or lapis); a white precipitate of silver chloride is obtained. If the honey is pure, there will be no sediment. To 5 ml of a 20% solution of honey in distilled water add 2.5 g of lead vinegar and 22.5 ml of methyl (wood) alcohol. An abundant yellowish-white precipitate is formed, indicating an admixture of sugar syrup.
Determination of the admixture of inverted sugar.  Pound 5 g of honey with a small amount of ether (in which the products of fructose decomposition dissolve); Filter the ethereal solution into a cup, evaporate to dryness and add 2-3 drops of freshly prepared 1% solution of resorcinol in concentrated hydrochloric acid (specific gravity of 1.125) to the residue. The resulting orange to cherry red color indicates an admixture of inverted sugar. It is possible to find potato and sugar syrup or cane and beet sugar in honey only with the help of analyzes in special laboratories.

The above describes only the simplest ways to open impurities. More complex produced in laboratories and allow you to determine the exact content of impurities in honey.