Honey: Why it never expires

Know what makes this delicious substance so special ...

Archaeologists have found honey tars still edible in Egyptian tombs several years old. What makes this delicious substance so special?

The answer is as complex as its taste. A series of factors responsible for its amazing longevity. The first has to do with its chemical tool, honey is mainly sugar. Since sugars are hygroscopic, that is, they contain very little water in their natural state but can absorb moisture. Very few microorganisms to survive in such an environment. Essentially, they end up suffocating.

The great acidity of the honey also prevents it from rotting. Its PH approximately approximately between 3 and 4.5, making it inhospitable for the bacteria. Finally, the bees add their own touch that makes it so durable. The nectar (the raw material of honey) is composed between 60% and 80% of water. The bees, when flapping their wings, dry mostly nectar.

Bees also have a digestive enzyme called glucose oxidase (PDF), which is mixed with the character and broken down into two byproducts: gluconic acid and hydrogen peroxide. When these insects regurgitate the nectar, they create honey.

Due to the antibacterial properties of honey, it has been used for centuries as a medicinal remedy, as it helps to prevent infection of wounds.

When the bottle contains particles, the molecules of honey crystallize. However, if it closes well, honey will not be missed. It only becomes rotten if it is kept in an open container and in a humid environment.