Following are the common types of adulterants in honey.
Molasses is made by boiling sugar cane juice until it becomes thick and viscous. In earlier days, it was a common adulterant.
Furthermore, it is turbid and dark in colour and tastes sweet as honey.
Factories made this thick shiny solution for the baking and confectionaries industry. In addition, it is easily available in the market and cost-effective.
However, liquid glucose is thicker than honey and hard to dissolve in water. This made it an attractive adulterant as many people believe anything which is hard to dissolve in water is pure honey.
It is a thick, shiny liquid. Factories manufacture it by processing refined sugar (through acid hydrolysis). Similarly, invert sugar has extensive use in confectionery, bakery and culinary industries too.
It is less likely to crystallise compared to honey. Therefore, making it an attractive choice for honey adulteration.
This adulteration is very common in unorganised honey sellers and small honey brands. Similarly, in the wholesale market, It is available as honey grade invert sugar. And it is very cost-effective.
High fructose corn syrup is an advanced honey adulterant. It is the product of the processing of sweetcorn.
Both its consistency and composition are similar to honey. Thus, making it a suitable adulterant for big honey brands.
Rice syrup is manufactured through the unique processing of rice.
It is the most advanced and most common honey adulterant in the world.
Both its appearance and chemical composition is similar to honey.
It can not be detected by routine laboratory analysis done by regulatory authorities.
That is why most of the popular brands used this adulterant to dilute honey.
There has always been a considerable gap between the supply and demand of natural honey, which has prompted adulteration.
Furthermore, there are many types of adulterants in honey. Therefore, one should be aware of recent adulterants and the tests to identify them.