Anzer Honey, Turkish Food Codex 2000/39 Honey Communique is the most expensive honey in the world and famous with its curative powers. It contains the highest valuable ingredients coming from 500 different plant varieties in Anzer Plateau. 80 of these different flowers are endemic and only grows on the Anzer plateau. We can illustrate the power of the Anzer honey with an example, Anzer honey has the highest content C vitamins, 25.44 mg per 1g, while other honey range from 0.5 to 6.5 mg per 100 g. For example, Chesnut honey has 3.1 to 8.9 mg per 1 g.
honey is made according to the production and marketing type or source. Honey according to production and marketing; can be classified as filtered and honeycomb, and flower and secretion honey according to source.
5. Physical Features of Anzer Honey
c) Light Rotation
The polarization of honey to the right and left of the polarized light differs according to the sources of honey. Nectar honey rotates the light to the left and secretion honeys to the right. Tea sugar called sucrose turns the light to the right. This feature helps identify fake honey.
6.Chemical Feautures of Anzer Honey
On whether or not honey is sugared; water, glucose and fructose ratios of honey, storage temperature of honey, fluctuation of storage temperature and amount of solid particles such as pollen in the honey are effective. As the fructose ratio of honey decreases, the increase in the glucose ratio supports the confectionery. However, recent studies focus more on the glucose / water ratio in determining the tendency of sugar in honey. Accordingly, it is reported that honeys with a glucose / water ratio of less than 1.7 are not sugared and honeys with a ratio of higher than 2.1 are sugared in a short time.
In particular, in terms of informing consumers, sugaring of honey is a completely natural phenomenon and does not affect the quality of honey. While honeys that have been crystallized and creamed by special methods are consumed with pleasure in Western countries, it is a great mistake to look at these types of honey with suspicion and it is the biggest injustice that can be made to natural and high quality honey.
Although some methods are proposed to prevent crystallization of honey, most are either illegal or not practical. The simplest method is to keep the honey for 5 weeks at 14 oC and then store it at 14 oC. Consumers can open the container with warm water not exceeding 38 oC to make the honey crystallized upon request.