pH
A measure of acidity; honey sits between 3.5 and 4.5, which is one reason it keeps.
Chemistry
Definition
Floral honeys are typically pH 3.5 to 4.5, 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.