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
Analysis:
Honey is chemically compatible with a wide variety of products. Its pH and isoelectric point are in a range common to many food systems.