Honey

Invertase is an enzyme that converts sucrose into glucose and fructose, enhancing the sweetness of honey. It is naturally present in honey and aids in its preservation. This enzyme supports digestive health by aiding sugar breakdown.

Diastase is an enzyme that helps break down starches into simpler sugars, contributing to honey's flavor and texture. It is naturally occurring in honey and supports digestive processes. This enzyme can improve nutrient absorption.

Catalase is an enzyme that helps decompose hydrogen peroxide into water and oxygen, reducing oxidative stress. It is naturally present in honey and contributes to its antioxidant properties. This enzyme can enhance honey's antibacterial effects.

Inhibine is a compound in honey known for its antibacterial properties, contributing to honey's preservation. It is naturally occurring and enhances honey's health benefits. This compound can help prevent bacterial growth.

Vitamins in honey, though present in small amounts, contribute to its nutritional value. They are naturally occurring and include B vitamins and vitamin C. These vitamins support overall health and well-being.

Organic acids in honey contribute to its flavor and preservation properties. They are naturally occurring and include gluconic acid, which enhances honey's acidity and antimicrobial effects. These acids support digestive health and enhance flavor.

Minerals in honey, such as potassium and calcium, contribute to its nutritional value. They are naturally occurring and support various bodily functions. These minerals enhance honey's health benefits by providing essential nutrients.

Sugars in honey primarily consist of glucose and fructose, which are natural sweeteners. They provide quick energy but should be consumed in moderation to avoid blood sugar spikes. Unlike refined sugars, they come with trace nutrients and antioxidants.

Water is a natural component of honey, contributing to its viscosity and texture. It helps in the dissolution and distribution of sugars and other compounds. The water content in honey is typically low, aiding in its preservation.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Phosphatase is an enzyme involved in the removal of phosphate groups from molecules, playing a role in honey's biochemical processes. It is naturally occurring and contributes to honey's nutrient profile. Its presence is typical in raw honey.

Flavour materials in honey are natural compounds that contribute to its unique taste and aroma. They are derived from the nectar of flowers and vary depending on the source of the honey. These compounds enhance the sensory experience of consuming honey.

Saccharose, or sucrose, is a disaccharide sugar present in small amounts in honey. It is naturally occurring and contributes to the overall sugar profile of honey. While it provides energy, it should be consumed in moderation.

Maltose is a disaccharide sugar found in honey that contributes to its sweetness and energy content. It is naturally occurring and less sweet than glucose and fructose. While it provides energy, it should be consumed in moderation.

Proteins in honey are present in small amounts and contribute to its nutritional profile. They are naturally occurring and include enzymes that aid in digestion. While not a significant source of protein, they support honey's health benefits.

Pigments in honey contribute to its color and are derived from the nectar of flowers. They are naturally occurring and vary depending on the source of the honey. These pigments enhance the visual appeal of honey.

Processed additive flagged under Scout's ingredient doctrine.

Processed additive flagged under Scout's ingredient doctrine.