Honey
Honey is a naturally sugary food; in fact it is the food that provides the most amount of energy that exits. It is made out of a numerous amounts of sugars the main one being glucose. Besides this it has different types of acids and enzymes. Besides the fructose, glucose and water, honey contains other sugars such as enzymes, minerals, vitamins and amino acids. Honey that has a darker color contains more vitamins than the clear colored ones, and they also have a higher content of minerals in them such as calcium, magnesium and potassium.
Honey is made through a process of collecting the nectar that they worker bees produce. Once the honey is in the honeycomb, the bees deposit the honey in the form of little drops inside of the little holes. When these little drops come into contact with the hot air inside of the honeycomb, they lose humidity. In this moment the honey is halfway done. The honey than remains inside the holes for two to three days and during this time the humidity reduces 20%. At this stage the honey is ready to be consumed.
Honey Characteristics
Semblance: Honey that has just been taken out of a honeycomb has an interesting look to it, which is not so pretty. As time goes by, it tends to crystallize but this does not affect it in any way. if you wanted to turn it back to its natural state all you would have to do is double boil it.
Color: the color of honey varies and this is related to the flora the bees collect from.
Colors:
- Amber
- White Yellow
- White
- Green
- Golden Yellow
Aroma: The most aromatic honey is obtained from the flowers of the plants such as mint, salvia, etc and from citric such as orange trees, mandarin trees, lemon trees etc.
Taste: The sweetest honeys come from labiates and citric, as opposed to those that come from coniferous, which are the most bitter.
Artificial Sweeteners
Artificial sweeteners are used to make dietary sweets so that people that have problems with diabetes, or for people that cannot eat sugar for different reasons. The saccharin, the cyclamate and the aspartame are some examples of artificial sweeteners. Commercially these are presented in a solid of liquid form.
Jello
Jello is actually protein, in other words, it’s a complex compound made out of amino acids. This protein lacks some of the main amino acids such as tyrosine, and tryptophan and because of this, jello cannot be considered food with nourishment.
Jello is used for making sweets as an agglutinative to give them consistency.
Preservatives
Commercial candy and sweets has preservatives in them. Preservatives allows for the product to stay outside of the refrigerator for a longer time. However all of the recipes we will be showing you further on do not contain any preservatives and for this reason they will need to be kept inside the refrigerator or refrigerator and be eaten promptly.
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