Chemical Characteristics of Honey

pH and Acids
pH 3.9 (3.4-6.1)
Acids 0.57% (0.17-1.17%)
(primarily gluconic acid)
Proteins, Amino acids, Isoelectric point
Protein 0.266%
Nitrogen 0.043%
Amino acids 0.05-0.1%
Isoelectric point 4.3
Honey is chemically compatible
with a wide variety of products. Its pH and
isoelectric point are in a range common
to many food systems.

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