Why does white foam appear on the surface of honey? What to do if honey has fermented

When purchasing a product on the market, you need to pay attention not only to its taste and smell, but also to its appearance. It happens that a white foam, reminiscent of soap, forms on the surface of bee nectar. Is it possible to eat such a product, and why does honey foam?

Regarding the purchase of such a product, it is better to abandon this idea. If bubbles or a white coating appears on the surface, this means that yeast is actively multiplying in the product. That is, the product ferments. Therefore, even if the nectar tastes pleasant when you buy it without a characteristic aftertaste, after a while you will feel sourness. You cannot eat the product, so there is no point in purchasing it.

Why does honey bubble?

There are several main reasons that lead to fermentation of bee nectar:

• early assembly;
• dilution sugar syrup;
• excessive moisture in honey;
• poor filtration.

Most often, the product begins to ferment in young and inexperienced beekeepers. The fact is that the young beekeeper is in a hurry to collect an early harvest and sell it as quickly as possible. But it takes time for honey to ripen. The honeycombs in the hive are made of special substances that contain antibiotics. Thus, the nectar in the honeycombs is, as it were, sterilized, that is, disinfected. If honey has not had time to absorb antibiotics from the honeycomb, fungi and bacteria multiply in it.

Why did honey begin to foam?

The product may have needed to be distilled and purified several times. The product contains a lot of pollen, husks and other debris. It is because of this that it becomes covered with white foam.

If you do purchase a foam product, don't worry. Try to save him. Remove the white coating and place the container with nectar on water bath. Warm up at 60°C for about an hour. Of course, there is little benefit from such a product, but it can be used in baking. As a last resort, make mead out of it.

Why does honey foam?

There are varieties that actively absorb moisture from the air; these are young species. Therefore, it is advisable to store honey in a tightly sealed container. Often, in order to increase the quantity of the product and improve its consistency, water is added to honey. This can also cause fermentation.

Some distributors strive to increase the quantity of the product to make huge profits. It can be diluted with sugar syrup. Soon such a product will ferment and bubbles will form on its surface.

It happens that the shelf life is normal, but the honey foams; you should refuse to purchase such a product. The white foam resembles another layer of honey. You cannot use it, remove it immediately, it constantly forms on the surface. We need to figure out what this means and whether honey can be eaten and why it foams.

Photo of bee product with white foam

Chemical process of foaming honey

The appearance of foam is caused by the formation carbon dioxide, the product has an unpleasant taste and smell. It contains a large number of osmophilic yeasts, which is why fermentation occurs.

Because of the yeast, enzymes appear that release small amounts of alcohol and carbon dioxide, when the latter substance appears, the food becomes larger. After the release of a large amount of alcohol, acetic acid, which provokes fermentation, which is why it foams.

Foaming may occur if it is poured into different containers many times and it contains a large amount of protein. This process is typical for heather, buckwheat, honeydew, and phacelia nectar.

If the nectar is covered with a white layer, you need to pay attention to its quality. A white base appears if it contains a large amount of glucose; to get rid of this layer, it is recommended to warm it up a little, then stir.

If the nectar contains a large amount of fructose, this causes it to darken; to get rid of this deficiency, you need to stir bee product.

Reasons for the formation of white foam on the surface of honey:

1. If the product has undergone poor filtration.
2. White foam indicates that the product has turned sour and is fermenting.
3. If the product is immature, it will foam a lot.
4. When the beekeeper dilutes the nectar with sugar syrup.
5. Honey foams on the surface if it contains moisture.

Foam does not appear on high-quality nectar. Sometimes it can appear when the beekeeper begins to pour the product from one container to another. This is how small air particles are mixed with wax. To get rid of them, cover the product with gauze.

The beekeeper should not rush to collect nectar, otherwise all the glucose will rise to the top and the beneficial properties will be lost. When nectar for a long time stands, then foam appears on it, this means that it has fermented and cannot be eaten.

If honey is not filtered correctly, it will foam; it contains a large amount of wax, pollen, and beebread. You can easily remove the layer with a spoon. You need to do everything correctly so that the foam does not appear again. When a homogeneous white foam appears in honey, which does not contain additives, this indicates spoilage of the bee product. You can improve the quality of the product by removing the white coating, after which the sweetness is placed in the cellar, refrigerator, basement. If these methods do not help, the product can be thrown in the trash.

Foamed honey is not harmful to health because it natural products, has a pleasant aroma, foam spoils the appearance of the food, which must be removed in time.

If bee nectar has fermented, it cannot be consumed, it does not contain useful properties, and it can lead to serious poisoning. Some beekeepers pasteurize it, but then all the beneficial properties are lost.

It is best to add it to baked goods. When you notice that honey has been diluted, you need to find out in time where you purchased it. Often it is a pity to throw away such a mass; you can add it to food, prepare sauces and dishes from it, and you can add it to mead.

Honey, which contains a large amount of moisture, has no beneficial properties, so when buying a product, you need to pay attention to the following nuances:

1. If you turn the spoon over, the natural product will not flow; to do this, you should lower the spoon to the bottom of the glass container.
2. When there is a lot of moisture and dampness in honey, it will begin to ferment quickly and without foam. At first it increases in weight, can climb out of the jar, and lifts the lid. To prevent the whole bee product from spoiling, you need to heat it, do this for about half an hour at a temperature of 65 degrees. This kind of honey is not healthy. To check its naturalness, you can dissolve it in water; a sediment will appear in the jar.

The appearance of foam as a result of poor-quality straining of honey

White foam on honey in a tray

If the honey is fresh and white foam is visible on it, this indicates that you have not cleaned the product properly. This product can be added to milk. When the foam resembles soap, this indicates a fermentation process. In this situation, the calorie content of honey does not play a special role; it must be used with extreme caution.

Such a product is placed in a cold place in cases where fermentation has just begun, do not forget to remove the foam that has appeared. When foam constantly forms and removal does not help, the product is contraindicated for use; you can be seriously poisoned.

Please note when purchasing

Buying honey at the fair

1. You should not purchase a product when you notice foam appearing due to damaged caps.
2. In winter there should be no foam on honey; if there is, you need to discard the product, it contains various chemical additives. This nectar is of low quality and is not recommended for consumption. It is not useful, but, on the contrary, harmful.
3. Check if the honey is certified.
4. If foam forms unexpectedly, this indicates that the composition contains a sufficient amount of beebread, wax and pollen. You can remove them and use them additionally for cooking. medicines. This product is natural and high quality.
5. When honey cannot be held in the spoon and begins to drip immediately, this indicates that it is not yet ripe and contains a lot of moisture. You can’t store it, add it to mead or Honey cake.

Natural products are always purified, very sweet and aromatic. White foam is not always a bad thing, it can be useful and prove the quality of the product. But more often than not, foam is proof that the product is of poor quality.

The answer to the question why it appears. If the honey is heated and slightly unripe, this is not a problem, it is important that it does not contain antibiotics; beekeepers use them to treat insects. This product can cause the development of many diseases. gastrointestinal tract, allergic reactions. Each beekeeper must have a veterinary passport and an expert opinion. When foam appears, it is important to consider what variety the nectar was collected from, where exactly, and how to store it.

Often on the surface of honey you can notice a white coating in the form of foam, reminiscent of a second layer. The causes of foam may vary. What does foaming honey mean? In what cases is foam harmful and should be removed, and in what cases does it not pose a health hazard and can be consumed with honey? Is honey itself, covered with a white coating, always suitable for internal use? Let's find out in the article.

Reasons for foaming honey

Why does honey foam on the surface? Depending on the circumstances surrounding storage and the procedures to which it was subjected, the following factors contribute to foam formation:

Fermentation. Honey that is not sufficiently matured or stored in unsuitable conditions (in unsealed or not very clean containers, in a humid and excessively warm room) is susceptible to this process. The foam formed during fermentation has the appearance of whipped liquid soap. Its appearance is caused by the abundance of osmophilic yeast and the appearance of carbon dioxide, alcohol and acetic acid.

A product that ferments and foams has a specific hop smell and an unpleasant aftertaste, and its volume increases.

Fermented honey loses all its healing properties, but do not rush to throw it away: a product subjected to heat treatment, perfect for baking, marinade for meat and fish dishes and other delicious culinary products. This bee product is also successfully used as a component of face and body masks.

Repeated pouring from one container to another or stirring. As a result of these actions, there is a high probability of air entering the honey, which saturates the protein and enzymes of the product, causing a white “foamy cap” of air bubbles to form on the surface. Most often, varieties with high content protein: buckwheat, honeydew, heather. At the same time, honey does not spoil and fully retains its beneficial qualities.

Violation of filtration (straining) technology. The foam formed as a result of this reason consists of pollen, wax and beebread. It is not harmful to health.

Sugaring. When honey undergoes the crystallization process, the high concentration of glucose in it leads to its separation: a loose layer appears on the surface. white layer flaky foam, and at the bottom there is a sugar deposit in the form of crystals.

The product itself acquires a sour taste, but retains all the beneficial properties and active substances. Varieties in which the amount of fructose exceeds the glucose content (for example, linden) are candied more slowly than others. Read more about sugaring.

Large amount of moisture. How better variety honey, the less moisture it contains. Determining the amount of moisture in a product is quite easy: quality honey does not flow out from an inverted spoon. Fresh, unripe bee products always contain more moisture than required by quality standards. However, sometimes pumping is carried out as necessary before it ripens.

This promotes foam formation. Honey, pumped out ahead of schedule, must be kept artificially, in a hermetically sealed container at optimal temperature 15-20℃ for about a month. In this case, the quality of the product will not differ from that ripened in honeycombs. A product with a high moisture content does not have useful qualities.

Fake product. If honey, when foaming, retains its aroma and taste properties, this may mean that it is not natural and is largely diluted with sugar syrup that does not contain any useful substances and disrupting the homogeneity of the product, thereby reducing its shelf life. It is acceptable to use such honey as culinary ingredient provided that it is stored in the refrigerator. Read more about determining the naturalness of honey.

What to do if honey foams

It is not always necessary to do anything about honey foaming. If the foam is not caused by fermentation, the product will not harm your health. In order to preserve the beneficial properties, the resulting foam must be removed and the bee product itself must be stored in a cool place. If this does not help and the foaming is repeated, then the honey is most likely of low quality and is not suitable for consumption.

Honey with a high moisture content also does not have beneficial qualities. The foam can be removed from it with a clean spoon. The foam formed during filtration also needs to be removed, but the honey itself retains all its medicinal properties.

To get rid of air bubbles, you do not need to cover the container with honey with a lid, but cover it with gauze.

The foaming that occurs during sugaring is also safe for the body. There is no doubt about the suitability of such a product. Since the foam on the surface does not look very aesthetically pleasing, in this case you can simply mix it with honey.

The appearance of foam as a result of fermentation signals the deterioration of the product and its ability to cause poisoning.

How to avoid foam

To prevent foaming, you should follow the storage rules for a product that is sensitive to external conditions. Honey should be kept dry dark room, in a tightly closed, sterile glass or ceramic container.

To purchase quality and healthy honey, you need to contact trusted beekeepers. If you buy a product in a store, be sure to study the seller's certificates and carefully inspect it for uniformity of structure.

If everything is done correctly, it will be of high quality and useful. bee treat will please you for a long time.

The honey making process itself is very complex and unique. Summer bees work from morning to night to collect enough nectar for the hive. There, the extracted reserves are ventilated to reduce the amount of moisture, placed in the cells of the honeycomb, and only then, after a certain time, the finished honey is sealed. But there are problems when collecting and transporting honeycombs from the hive. Questions often arise: why does white foam form on honey, what causes a film to appear on honey?

Honey: description, composition, types

Honey is sweet thick product. Its taste depends on the plant from which the bees collected pollen.

Honey composition:

• natural sugars: glucose, fructose, sucrose and others;
• water;
• vitamins: B2, B3, B5, B6, B9, C;
• folic acid;
• carotene-A;
• metals: calcium, magnesium, zinc, iron, sodium;
• phosphorus;
• enzymes (break down when the product is heated) and much more.

Main types of honey:

• linden - light yellow, soft and fragrant;
• buckwheat - dark red color, very rich taste;
• sunflower - late, slightly tart;
• sweet clover - milky white color, amber, creamy structure, vanilla smell;
• acacia - the earliest species;
• honeydew - made not from pollen, but from aphids and plant secretions.

The process of collecting honey is quite complex. Need to follow instructions and rules to get a competitive product High Quality. There are 2 main methods of extracting honey: from honeycombs and extraction. Experienced beekeepers prefer the first option, while beginners find it easier to use the second.

Why does honey foam on the surface: what causes air bubbles in honey

There are many reasons why honey can change its consistency. There are factors that only affect the appearance, without affecting the taste or smell of the product. There are others who turn bee sweetness into harmful product. From what honey drink may become covered with foam - further.

Filtration defect

This is one of the most harmless reasons for the appearance of foam on nectar. It occurs when, while filtering a product through a sieve, beebread crumbs, pieces of wax, pollen, and parts of the bodies of the bees themselves manage to squeeze through with it. Foam on honey - what is it? This is nothing more than the process of self-purification of nectar.

Filtration defect

Why foam may appear after filtration:

• Incorrectly selected sieve. Not all products have a standard hole size, so before purchasing, if in doubt, it is better to consult the seller. If the holes in the sieve are too large, the honey will foam.
• Poor quality material was used to make the filter. Often, beginners who are just starting to raise bees do not realize the importance of purchasing high-quality, expensive materials, which leads to clogging of the product with foreign particles.
• The carelessness of the beekeeper. The human factor also affects the quality of collection.

To prepare such honey for use, you simply need to clear the top layer of this debris with a knife or spoon. All the beneficial properties of sweets, as well as taste and smell, will remain unharmed.

Unripe honey

Sometimes there is an urgent need to collect an amber product ahead of time. And it’s not uncommon for a foam to appear on the honey after harvesting - what is it? Foam appears on a product that is not fully ripened due to its high humidity. The moisture content in unfinished honey is 1-2% higher than normal.

Important! If the moisture content of an unripe product exceeds 4%, then it needs desorption. This requires special conditions that cannot be recreated independently at home.

Responsible beekeepers allow it to ripen, keeping it for about a month in an airtight container at a temperature not exceeding 20 °C. But, even if the buyer purchased unripe honey, he can let it ripen on his own. Just don’t be surprised if the purchased bee product has completely or partially foamed.

Unripe honey

Important! Unripe honey is best consumed first. It will not be able to be stored for long. At the same time, it is filled with vitamins and minerals no less than the mature one, although it is inferior to it in the number of healing properties.

Air bubbles

Why do bubbles appear in honey? Often the mass begins to bubble after frequent pouring from different containers or prolonged stirring. When honey is poured, it is filled with nitrogenous compounds, which spread in the form of bubbles throughout the honey mass. During storage, such honey will not deteriorate and will not lose its beneficial properties.

Air bubbles in honey

Increased glucose levels

This indicator depends solely on the type of honey and does not in any way affect its taste qualities. White foam forms on honey - what is it? Just an excess of glucose compounds. Before use, remove the top layer with a spoon and stir until homogeneous mass. Such nectar must be stored in special conditions, as it spoils much faster than usual. To do this, you will need a tightly closed container and a temperature no higher than 15 °C.

Fermentation

Both fake and natural products. The process is provoked by yeast fungi. Natural nectar resists them more steadfastly than counterfeit. It is best to combat fermentation before it occurs, namely, store sweets correctly, without neglecting all the rules. In conditions of high temperatures or high humidity, even the highest quality nectar cannot withstand the attack. What will happen to him? The most harmless thing is a foam dome on top, this will mean that the fermentation process has begun.

Note! Not only collected honey can turn sour, but also honeycombs. Bubbling and bursting of cells will indicate the beginning of the process.

Fake product

By fake we mean the following.

Sugar honey

It is produced by bees in the same way as the regular one, but has much less nutrients and beneficial substances, unlike the flower one. Sugar nectar appears when the beekeeper begins to constantly feed his breadwinners with sugar syrup. The syrup accelerates the mechanisms of production of the amber product in bees, due to which the amount of honey increases several times, and the quality decreases. If you mix it, for example, with a floral one, then even special laboratories will not be able to detect the dirty trick!

Note! You can even recognize low-quality honey by eye! If the honey is completely transparent, this indicates its slow crystallization ( large quantities moisture). A colorless (transparent) mass warns that it has been subjected to heat treatment.

Artificial honey

Very often, counterfeits are imported from China. And in appearance, as well as in taste, it is very difficult to distinguish it from the real thing. Chinese craftsmen try to accurately reproduce both the consistency of the product and its taste. The only thing that will make Chinese honey so different from real honey is the complete absence of beneficial and medicinal components.

Important! It is difficult to distinguish a Chinese counterfeit from a high-quality sweet, but it is possible. A caramel taste, a sweet, candy aroma and the absence of an aftertaste with floral notes will indicate an obvious fake.

Natural honey with additives

Particularly popular when counterfeiting honey is the method of diluting the natural product with foreign impurities. The most harmless additive may be high-thickness sugar syrup, which is tinted to match the color of honey using food coloring or tea. Those who don’t care about the health of their customers even use dangerous substances to further reduce the price of the honey they sell. Since sugar is also expensive, it is replaced with a variety of substances that, even in small doses, are dangerous to the body.

Honeydew honey

Honeydew honey

The second type is honeydew of plant origin. Bees collect this viscous mass from special trees, the shoots and leaves of which can secrete a sweetish liquid - honeydew. It is abundantly produced by coniferous trees, oaks, willows, cherries, ash trees, plum trees, apple trees and maples. Both in appearance and in taste, these secretions are very similar to bee nectar.

Note! Bees collect honeydew only because there are no flowering plants nearby. Typically, such conditions occur either after a hot summer with minimal rainfall, or in the fall, when almost all the plants have already bloomed. Eating honey from honeydew by hard workers reduces their life expectancy by more than 2 times!

In fact, honeydew honey is not a direct fake. It even contains more microelements than regular nectar. Its use is recommended for children with a weakened body, due to anemia, as well as in the postoperative period. Before use, you should definitely consult your doctor.

Melted honey

Like all of the above counterfeits, it is subject to processing by unscrupulous sellers by influencing it high temperatures. After such a process, honey loses all its beneficial properties and deteriorates much faster than natural honey, which provokes the appearance of foam and other negative substances.

How to avoid foam on amber nectar

All of the above reasons for the appearance of foam and foreign deposits in honey can negatively affect not only its taste, but also harm the body if consumed for a long time. The rules for storing purchased honey will prevent spoilage and fermentation and preserve it for several years. By following these requirements, you can forever forget about foam, bubbling and other problems with nectar.

• Temperature. It is very important to store honey at correct temperature. The most optimal is from -5 °C to 20 °C. When storing the product room temperature, often encounter the fact that it quickly deteriorates and delaminates. It is equally important to maintain the same temperature regime without moving sweet syrup from a warm place to a cold place. Temperature changes will negatively affect the appearance of the product and uneven crystallization.
• Capacity. No less important is the choice correct container for storage. A jar with tinted glass and a tight lid is best suited for this. Ceramic and enamel cookware is slightly inferior in quality. The worst option of all would be plastic. Before placing honey in a container, you need to wash it with laundry soap and rinse with plenty of water.
• Air humidity. Considering the ability of honey to absorb moisture from the environment in a very large quantities, in the place where it is stored it should be minimal. Otherwise, it will become liquid and spoil faster.
• Lighting. Direct sunlight is very harmful. Even through darkened glass they are capable of destroying most of the beneficial substances, so best place There will be a dark corner where the sun rarely looks, or better yet, doesn’t look at all.
• Smells. Another distinctive thing about honey is that it is able to absorb odors. Therefore, its proximity to strong-smelling products or materials is extremely undesirable.

How to choose honey so as not to encounter foam, bubbles, fermentation and adulteration

To do this, you need to consider that:

• The consistency of the product must be uniform. If you scoop up a quality product with a spoon, it will flow out in a uniform stream and form a slide on the surface;
• visually good honey must be transparent, homogeneous, thick, without precipitation, without turbidity and separation;
• the taste should be tart and without pronounced sourness;
• just a drop of honey, rubbed with your fingers, will reveal the presence of foreign impurities if it is not completely absorbed into the skin, but rolls up into lumps on your fingers;
• a natural product contains a bright floral aroma, so the less it smells, the more diluted it is;
• In summer the consistency should be syrupy and in winter crystallized.

You should always be careful when choosing products for your household, because honey, like other bee products, will only be useful if it is collected, ripened and stored in a high-quality manner. A counterfeit or simply spoiled product threatens not only the loss of money, but also harm to the body. By following the recommendations listed above, you can easily distinguish real and high-quality honey in no time.

• 1. Insufficient filtration
• 2. Unripe honey with high humidity
• 3. Air bubbles
• 4. Great content glucose
• 5. Fermentation
• 6. Fake

Fragrant mature honey provided proper storage hasn't lost his for years healing qualities. Yes, over time, the concentration of beneficial properties decreases, and the taste and aroma are muffled. However, the gourmet product usually does not last longer than one year. Seasonal colds, decreased immunity, vitamin deficiency, and simply the desire to enjoy honey in winter leave no chance for it to lose its properties.

But sometimes the slightest deviation in storage conditions or the quality of honey itself provokes a change appearance, smell and taste of the product in a very short time. Most often, when opening a recently purchased jar of sweet medicine, we are faced with the fact that the honey has fermented, foamed, darkened, and become coated.

There are many reasons why honey foams, and sometimes it can be easily stored and used further.

Insufficient filtration

Perhaps the most harmless foam forms on the surface due to filtration defects. Especially if the product was purchased in liquid form and simply poured into a separate container in the presence of the buyer. If the reputation of the seller or certificates for honey were in order, then excess pollen, wax, beebread and even particles of the bees themselves may subsequently float to its surface in the form of foam.

Ideally, of course, honey should be transparent and free of foreign impurities, which is especially noted in the certificate, but there is nothing wrong with such foam: it is enough to simply remove it with a sterile spoon and hermetically seal the container with honey. He will please you for a long time.

Unripe honey with high humidity

The less moisture in the pumped out product, the higher its grade. However, there are situations when it is necessary to pump out before full ripening. It is for this reason that foam may appear on its surface in the future.

If the humidity exceeds the standards by more than 2-4%, then the honey needs to be desorption under special conditions that cannot be reproduced in everyday life. They consist of long-term aging of products in shallow containers that provide sufficient evaporation area, at temperatures up to 45 degrees and air humidity of no more than 50%.

An unripe product will not be stored for long. His healing properties slightly lower than the mature one, since the fermentation process was interrupted too early. However, in terms of the content of vitamins, micro and macroelements and other active plant compounds, it is not inferior to a regular product.

Air bubbles

A common reason for the formation of foam on the surface may be repeated pouring of still liquid honey, or prolonged stirring. In this case, honey varieties with increased content nitrogenous substances (proteins, enzymes) are usually saturated with air bubbles, not only on the surface, but throughout the entire volume.

In such a situation, you don’t have to do anything: honey retains all its beneficial properties and will not deteriorate during storage.

IN industrial conditions In order to achieve an appearance regulated by quality standards, air bubbles are removed by heating the product for 5-6 hours to a temperature of 50 degrees and then allowing it to sit for a long time. However, it is not advisable to do this at home: the slightest deviation from temperature regime will entail the loss of all the healing properties of honey.

The high specific gravity of glucose gives heterogeneity to the mass of honey: a loose white layer forms on its surface. In this case, it is enough to simply mix the bee treat and store it later in a hermetically sealed container at low temperatures, no higher than 10-15 degrees.

Fermentation

Unfortunately, the not-so-pleasant reason why foam appears is due to fermentation. Flowers that are either insufficiently ripened and not brought to condition in a timely manner are susceptible to it; in addition, the product can ferment due to storage in an unsealed container in a humid and warm room. The reason may also be unsterile containers.

A distinctive feature is the uniformity of such foam; very often it can be compared to a heavily whipped soap mass. In addition, signs of fermentation manifest themselves in changes in taste and smell: fermented honey emits a specific intoxicating smell and leaves an unpleasant aftertaste in the mouth. This means that the product has turned sour and has most likely lost its healing properties: it should not be used for treatment.

There are recommendations to warm up or even boil honey at the first signs of fermentation, however, such manipulations will completely deprive it of its beneficial properties and contribute to an increase in hydroxymethylfurfural in the composition, which, according to some studies, has carcinogenic properties.

Fermented honey, at the very beginning of this process, can be used for baking or, for example, made into mead. It may not bring any benefits, but it will bring a lot of pleasure.

Fake

Purchased honey can match natural honey in all respects. Everything about it will be characteristic: taste, color, aroma, and even your throat will close when you try it. It is quite possible that the certificate will comply with the standards, because unscrupulous sellers usually mix natural bee product with thick sugar syrup so that the proportions retain the organoleptic characteristics of honey, but the quality is no longer there.

If it starts to foam without changing the aroma and taste, this means it is not entirely natural. It is impossible to correct the situation.

IN medicinal purposes it will not bring much benefit, but it can still be used for making baked goods, sauces or marinades. Now you just need to store this product in the refrigerator.

Considering that natural beekeeping products are very sensitive to the environment and are hygroscopic, they must be stored under optimal conditions:

• hermetically sealed container made of glass, earthenware or ceramics;
• The storage temperature for honey with a high moisture content (more than 20%) is no more than 10 degrees; if the moisture content is less than 20%, it can be stored at temperatures up to 20 degrees;
• compliance with sterile conditions of use: only clean dishes;
• low humidity - up to 75% with completely sealed containers.

A high-quality product created by bees without human intervention will not cause much trouble during storage and is unlikely to surprise you with foam on the surface. Therefore, when purchasing, you need to take the study of the honey certificate, its organoleptic and external properties very seriously. It is best, of course, to purchase it directly from a beekeeper, from whom you can ask for non-compliance with the declared quality.