Extending the shelf life of honey

[Grumpy Grandpa]

(7 October 2013, 22:05)Spuzzana Wrote: You should be careful about heating honey to a high temperature as this will affect the diastase and hydroxymethylfurfuraldehyde (HMF) levels. Diastase is the enzyme which breaks down starch. It is a protein and therefore affected by heat and natural breakdown processes. Its quality in honey will reduce in time and heating. Its activity is measurable and is expressed as a Diastase Number. HMF is a substance produced by the degradation of sugars in the presence of acids, this occurs with ageing of honey and is accelerated by heating. (quote Paraphrased from - Guide to Bees and Honey - Ted Hooper)

Spoken like a true bee-keeper, Sir! (You are, aren't you? ) I'd guess from what you say that it would be best to heat it gently then and never above 50 degrees C?

If the diastase does degrade over time and the HMF is formed by degradation, can you tell us whether the honey's properties (taste and more importantly, antimicrobial,) are also degraded?