pH
A measure of acidity; honey sits between 3.5 and 4.5, which is one reason it keeps.
Chemistry
Definition
Most floral honeys are pH 3.5 to 4.5 — chestnut, averaging 5.3, is the clear exception — honeydew honeys 4.5 to 5.5, and stingless bee honeys 3.0 to 4.0. The acidity is one of four properties — with low water activity, high sugar concentration and enzyme-generated peroxide — that together make honey stable without preservatives.
See also
Other chemistry terms
Sources
Sources
- Standard for Honey (CXS 12-1981) — Codex Alimentarius Commission, FAO/WHO (1981) · Standards document Link
- Council Directive 2001/110/EC relating to honey — Council of the European Union (2001) · Regulatory guidance Link
How sources are selected and weighted is set out in the sources and evidence policy.