Citrus honey, obtained from the fragrant citrus (lemon, orange, tangerine) groves in the Adana region, leaves a unique taste on your palate with its soft texture. The distinctive light yellow color and the wonderful scent of citrus blossoms make this honey a delight that you can't get enough of.
Our honey, a veritable storehouse of vitamin C, has earned its place among the honeys you'll enjoy year-round with its refreshing citrus aroma. If you're looking to satisfy your sweet tooth in a healthy way, you should definitely try our citrus honey.
You can prepare a delicious lemon sherbet for yourself and your children in the morning with citrus honey, thus giving you more energy throughout the day.
At Karliova Bal, all our honeys are analyzed by independent laboratories. The packaging process begins after the analyses determine that our honey complies with the Turkish Food Codex Honey Communiqué. Our results for Citrus Raw Blossom Honey from the purity analysis conducted according to the Turkish Food Codex Honey Communiqué
Proline value
Proline amount is a quality criterion in honey. A high or low proline value is an indicator of whether bees are collecting nectar from nature during the honey production period. According to the Honey Communiqué, the minimum proline value for citrus honey is 180 mg kg. The content in our Karliova Raw Citrus Honey is 280.24 mg kg.
Diastase value
It indicates whether the honey has been heat treated. According to the Turkish Food Codex Honey Communiqué, the Diastase value must be at least "3". The value in our Citrus Honey is 6.71.
Hydroxymethyl furfurol (HMF)
HMF ratio Heat treatment of honey, long-term The amount of HMF increases under the influence of parameters such as storage conditions. The HMF value is an indicator of the freshness of honey. According to the Honey Communiqué, the HMF content in honey should not exceed 40 mg kg. The HMF content in our Citrus Blossom Honey is 14.20 mg kg.
Humidity value
It refers to the amount of water in honey. It plays an important role in determining the maturity and shelf life of honey. The maximum moisture value in the Honey Communiqué is . In our raw citrus blossom honey, this ratio is .5.
Electrical conductivity
It is measured to determine the mineral and acid content of honey. Electrical conductivity can vary depending on the amount of organic acids, minerals, and protein present in the honey, and as a result, it is determined whether the honey is blossom honey or secretion honey. According to the Honey Communiqué, the electrical conductivity of flower honey must be at most 0.8mS cm. Our Raw Citrus Blossom Honey had an electrical conductivity of 0.34mS cm.r.
Free Acidity and pH
The organic acids, minerals, proteins, and carbohydrates present in honey are the main elements determined by their amount. This practice plays an important role in the fermentation of flower honey and the determination of secretion honey. The acids found in honey also prevent the growth of microorganisms in honey. According to the Honey Communiqué, the free acidity value in honey should be at most 50 mq kg. The free acidity value in our Raw Citrus Blossom Honey is 17.24 mmol kg and the pH value is 3.8.
C4 and Delta C13 values in honey
C13 analysis is the most common method used for the determination of cane sugar, corn-based sugar, and glucose-based sugar. According to the Honey Communiqué, the C4 sugar content in honey, resulting from the process between C13 honey and protein fractions, must be at most 7 . The C4 sugar content in our Raw Citrus Blossom Honey is 0.96 .
Sugar profile analysis
According to the Honey Communiqué, the amount and ratio of sugar profile in Flower Honey is at least 60g per 100g and the Fructose Glucose ratio is between 0.9 and 1.4. In our Raw Citrus Blossom Honey, the Fructose Glucose ratio is 68.20 and 1.22.
