Natural Honey Dealers in Nangli Puna, Delhi

• Color: Yellow
• Application: Foods
• Feature: Pure

Pongamea Honey         S.No. Test/Parameter Limit/Standard Remark   Parameter Unit Standard   Density g/cm³ 1.38 - 1.45   Consistency - Viscous, free from fermentation and granulation   Viscosity mPa.s Min 2000 at 20°C   Crystallization - Should not crystallize   Color - Natural variations from light to dark amber   Flavor - Characteristic pongamea flavor   Odor - Pleasant, characteristic pongamea smell   Transparency - Clear, may contain air bubbles         (B) CHEMICAL PARAMETERS:         Fructose-Glucose Ratio - Min 0.95   Total Reducing Sugars % Min 65%   Sucrose Content % Max 5%   Moisture Content % Max 20%   Hydroxymethylfurfural (HMF) Content mg/kg Max 80   Acidity (as formic acid) meq/kg Max 40   Ash Content % Max 0.5%   Electrical Conductivity mS/cm Max 0.8   Total Carbohydrates % Min 75%   pH - 3.4 - 6.1   Proline mg/kg Min 180         (C) MICROBIOLOGICAL ANALYSIS:         Total Plate Count (TPC) CFU/g Max 1000   Yeast and Mold Count CFU/g Max 100   Coliforms MPN/g Absent   E. coli MPN/g Absent   Salmonella - Absent   Clostridium perfringens CFU/g Absent