Nature's Sweet Blessing, a Journey of Flavor.

自然的恩赐，舌尖的甜蜜之旅

Composition

Honey is primarily composed of glucose and fructose, with water as its third largest component. It contains various types of sugars, including monosaccharides (glucose, fructose), disaccharides (sucrose, maltose, etc.), and oligosaccharides. One tablespoon contains approximately 64 calories and 17 grams of carbohydrates.

A Gift from Nature

Bees collect nectar, mix it with enzymes, and let it mature into honey. The result contains over 180 compounds—mostly fructose and glucose (70%+), plus vitamins, minerals, amino acids, and enzymes.

The Glycemic Index (GI) of honey from different floral sources ranges from 35 to 87; research indicates that small variations in the fructose-to-glucose ratio do not affect honey’s GI value.

Honey contains oligosaccharides that support beneficial gut bacteria like Bifidobacteria.

Studies show honey produces a lower glycemic response than starchy foods, making moderate consumption compatible with a balanced diet.

Fundamental Characteristics of Honey

Antioxidant Activity

It has capabilities as a natural food preservative, reducing enzymatic browning in fruits and vegetables and preventing lipid oxidation in meat.

Average pH is 3.9 (range: 3.4 to 6.1);

Contains small amounts of protein (0.266%) and amino acids (0.05-0.1%);

Classified into 7 categories by color: Water White, Extra White, White, Extra Light Amber, Light Amber, Amber, and Dark Amber.

Honey naturally crystallizes; this is due to the spontaneous precipitation of glucose from a supersaturated solution.

Crystallization occurs because of honey’s high sugar content (>70%) and low water content (<20%).

It contains various natural enzymes, primarily amylase, invertase, and glucose oxidase;

Enzymes make significant contributions to the functional properties of honey.

Flavor enhancement: Increases sweetness, reduces acidity and bitterness;

Humectant properties: Ability to absorb and retain moisture;

Freezing point depression: A solution containing 15% honey has a freezing point of approximately -1.5°C;

Viscosity: Influenced by temperature, moisture content, and floral source.

Contains small amounts of minerals (e.g., potassium, calcium, phosphorus, magnesium); contains trace amounts of vitamins.

Can be used as a sports nutrition product, providing readily available carbohydrates.

It possesses natural food preservative capabilities, able to reduce enzymatic browning in fruits and vegetables and prevent lipid oxidation in meat.

Its antimicrobial activity is primarily derived from the production of hydrogen peroxide and flavonoids (such as caffeic acid and ferulic acid).

Heat treatment prevents unwanted fermentation and delays crystallization;

A common heat treatment method involves heating to 77°C for 2 minutes, followed by rapid cooling to 54°C;

Excessive heating can impair honey quality.

China’s vast and diverse geography, with varied climates, nurtures an unparalleled richness of nectar-producing plants—from northern linden and vitex to southern lychee and longan, alongside widespread rapeseed, black locust, and mixed-flower meadows—creating a treasure trove of honey sources with staggered flowering seasons. 

We supply both liquid honey and honey powder, matched to what each customer needs. Packaging runs from small pails (5-7kg, 25kg, 75kg) to 290kg steel drums and 1,200-1,300kg IBC totes. Small bakery or large factory—same quality, right size.

Honey for the Food Industry (Customizable Production)

1200-1300kg IBC Totes

5-7kg, 25kg, and 75kg Plastic Buckets

Honey in Retail Packaging (Customizable)

Small Pack Honey

Gift-Boxed Honey