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honey

Honey is a natural saccharic secretion produced and stored by honey bees, valued for its flavor and cosmetic moisturizing properties.

General Material Description

Honey is a naturally occurring complex saccharic secretion gathered and stored by honey bees. It appears as a viscous liquid or may be dried into powder forms, exhibiting a characteristic sweet flavor and a subtle honey-like odor. Various synonyms and trade names include natural acacia honey, honey powder, and lyophilized honey powder. This substance is extensively used in both food and cosmetic industries due to its sensory properties and functional roles. For detailed chemical classification and nomenclature, honey is listed under PubChem. It is obtained through the collection of nectar and secretion from flowers by bees, followed by natural enzymatic and evaporation processes.

Occurrence, Applicability & Potential Uses

Honey occurs naturally from honey bees collecting nectar primarily from flowering plants. It has wide applications as a flavoring agent valued for its sweet, characteristic taste. In cosmetics, honey serves as an effective humectant and emollient, contributing moisturizing and skin-conditioning benefits. Such uses align with standards like FEMA (US), which recognize honey’s flavoring role in food and cosmetic products. Additionally, honey powder forms facilitate its incorporation in various formulations, broadening its versatility across industries while maintaining its sensory and functional properties.

Physico-Chemical Properties Summary

Honey's physicochemical characteristics include solubility in water, which supports its utility in aqueous formulations. Its flash point is approximately 200°F (about 93°C), indicating thermal stability under typical processing conditions. The low odor strength at 100% concentration reflects its mild aroma, while its flavor profile is predominantly sweet with distinct honey notes. These properties influence formulation decisions, as honey blends well without volatile losses or instability, and its moisturizing effects derive from its hygroscopic nature. Such attributes make honey suitable for diverse applications ranging from flavor enhancement to skin conditioning.

FAQ

What is honey and how is it produced?
Honey is a natural saccharic secretion produced by honey bees through the collection and enzymatic modification of nectar from flowering plants. The bees store it in honeycombs, where water content decreases through evaporation. It typically occurs as a viscous liquid but can be processed into powder forms. Honey is recognized for its sweet flavor and subtle aromatic profile. Its production involves complex biological processes combining floral and bee-derived components.
In what ways is honey used in flavor and cosmetic products?
Honey is widely used as a flavoring agent in food due to its distinctive sweet taste and natural origin. In cosmetic formulations, it functions as a humectant and emollient, aiding in skin moisture retention and conditioning. Additionally, powdered forms of honey allow for incorporation into dry products and coatings. These roles are supported by its physicochemical properties, such as water solubility and mild aroma, which facilitate its inclusion without compromising product stability or sensory quality.
What regulations and safety considerations apply to honey in consumer products?
Honey's use in food and cosmetics is governed by regional standards such as FEMA (US) for flavoring substances. Safety assessments indicate no identified hazards or classification under OSHA HCS (29 CFR 1910), and it is generally regarded as safe within recommended usage levels. Regulatory bodies like EFSA have conducted environmental risk assessments related to honey production, particularly concerning bees. Honey is not intended for fragrance use in cosmetics, and current data do not identify toxicity risks under typical exposure conditions.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

Pubchem (sid):204418
Pubchem (sid):3786940
Publications by PubMed
An expedient synthesis of linden ether.
Topical Anti-Inflammatory Activity of a Monofloral Honey of Mimosa scabrella Provided by Melipona marginata During Winter in Southern Brazil.
Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
Sensory profiles for dried fig (Ficus carica L.) cultivars commercially grown and processed in California.
Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivars.
Floral markers of cornflower (Centaurea cyanus) honey and its peroxide antibacterial activity for an alternative treatment of digital dermatitis.
Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
Avoidance but not aversion following sensory preconditioning with flavors: a challenge to stimulus substitution.
Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
Honey collected from different floras of Chandigarh Tricity: a comparative study involving physicochemical parameters and biochemical activities.
Impact of Multicolored Asian Lady Beetles on the sensory properties of Concord and Niagara grape juice.
Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae) submitted to a dehumidification process.
Effects of appetite, BMI, food form and flavor on mastication: almonds as a test food.
Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound.
Effect of dry honey on the shelf life of packaged turkey slices.
Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.
Excitotoxic lesions of the entorhinal cortex leave gustatory within-event learning intact.
[Composition analysis and dominance test of three kinds of raw variety of Gynostemma pentaphyllum].
Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
Influence of bolus consistency on lingual behaviors in sequential swallowing.
Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys.
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Quality enhancement of chicken baked without skin using honey marinades.
Identification of potent odorants in Japanese green tea (Sen-cha).
Physico-chemical and sensory properties of formulated syrup from black plum (Vitex doniana) fruit.

Other Information

FDA Listing of Food Additive Status:View
MedlinePlusSupp:View

General Material Information

Trivial Name honey
Short Description naturally occurring substances, honey, a saccharic secretion gathered and stored by honey bees
CAS Number 8028-66-8
CAS Number 91052-92-5
ECHA Number 310-127-6
FDA UNII Y9H1V576FH
Synonyms
  • organic acacia honey
  • natural qwik-flo honey granules and powder
  • honey lavender raw USA
  • honey liquid
  • honey powder
  • lyophilized honey powder
  • honey powdered
  • honey raw oregon bulk
  • honey Type RXN
  • honey, including exotic varieties
  • honi-bake 705 dry honey powder
  • honi-bake dry honey powder
  • dri-flo honybuds 315-S
  • lipo HON
  • mate'n match tm honey
  • melibion (Vevy)
  • miel
  • naturally occurring substances, honey, a saccharic secretion gathered and stored by honey bees
  • sweetnneat 2000 dry honey powder
  • sweetnneat 50 dry honey powder
  • sweetnneat dry roast honey nut coating
  • sweetnneat oil roast honey nut coating

PhysChem Properties

Material listed in food chemical codex No
Flash Point TCC Value 93.33 °C TCC
Solubility
water Yes

Organoleptic Properties

Odor Type: Honey
Odor strength low
General comment At 100.00 %. honey
Flavor Type: Honey
honey
General comment Honey

Potential Uses

Applications
Flavoring purposes Honey
Other purposes Emollients , Humectants
Cosmetic purposes Humectants , Moisturising agents , Skin conditioning - emollient

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic and flavor agents
Recommendation for honey usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Towards an integrated environmental risk assessment of multiple stressors on bees: review of research projects in Europe, knowledge gaps and recommendations
View page or View pdf

Outcome of the consultation with Member States and EFSA on the basic substance application for honey from rhododendron for use in plant protection as rodenticide
View page or View pdf

ClinicalTrials.gov:search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0008028668
Chemidplus:0091052925