Honey – Ingredient | Inside Our Products – L’Oréal (2024)

FAQs

What is the main ingredient of honey? ›

Note: By looking at the composition of honey, we can clearly conclude that among all it's constituents, it is fructose which is present in the highest quantity in honey so the main constituent of honey is fructose.

Real honey contains propolis, pollen and wax. It is full of B vitamins and enzymes, does not contain antibiotics or fungicides and will never expire. Raw honey is never pasteurized, filtered or strained. Some buzzwords to look for are “completely raw”, “100% pure”, “unpasteurized” or “no added ingredients”.

The chemical formula of honey is C6H12O6. This is because honey is comprised mainly of hexose sugars, such as fructose and glucose.

Honey is a natural sweet substance, composed of glucose, fructose, polysaccharides (natural carbohydrates), water, proteins, minerals and vitamins.

When it comes to choosing the healthiest honey, you should look for one that is raw. Raw honeys are not pasteurized and bypass filtration, a process that may reduce its nutrients. A great variety of raw and unfiltered honey is available on Amazon.

Pure Honey: A “pure honey” label means that you are getting 100% honey, without any other ingredients (such as corn syrup, which is sometimes added to industrial honey to reduce costs).

To begin with this easy test, fill a glass with water and add a teaspoon of honey. Stir it once, if the honey is pure it will settle at the bottom and will not dissolve in water. It may form a lump or settle down. Adulterated or impure honey may dissolve or create a cloudy appearance.

Risks and side effects

People allergic to honey should not use honey on their skin. People with allergies to pollen or bees should also avoid applying honey topically. For people without known allergies, it is still important to test a small part of the skin before applying honey to larger areas of the body.

How do you make honey beauty products? ›

Cosmetic honey and food grade honey are actually identical products, but are simply labeled according to intent of use.

Carbohydrates. Unsurprisingly, these comprise the major portion of honey - about 82%. The carbohydrates present are the monosaccharides fructose (38.2%) and glucose (31%); and disaccharides (~9%) sucrose, maltose, isomaltose, maltulose, turanose and kojibiose.

Furthermore, honey includes main compounds, such as proteins, vitamins, amino acids, minerals, and organic acids [Figure 1]. [23,24] Pure honey also consists of flavonoids, polyphenols, reducing compounds, alkaloids, glycosides, cardiac glycosides, anthraquinone, and volatile compounds.

“Honey does not spoil, however for best quality, the USDA recommends storing honey for up to 12 months,” Amidor says. “After that time, it remains safe but the quality may not be as good. If the honey becomes cloudy, crystallized or solidified this is not a food safety concern.”

The correct option is B Fructose.

Honey is primarily made up of sugars (approximately 40% fructose and 30% glucose) and water (17%), with the remainder being other sugars, carbohydrates and a small amount of vitamins and minerals. By comparison, sucrose is a disaccharide made of equal parts of two monosaccharides: 50% fructose and 50% glucose.

However, generally honey has a content of 80–85% carbohydrates, 15–17% water, 0.3% proteins, 0.2% ashes and minor quantities of amino-acids, phenols, pigments and vitamins (Bogdanov et al., 2008, Miguel et al., 2017). Beside these other components are also found in minor concentration.

Natural honey contains many flavonoides (such as apigenin, pinocembrin, kaempferol, quercetin, galangin, chrysin and hesperetin), phenolic acids (such as ellagic, caffeic, p-coumaric and ferulic acids), ascorbic acid, tocopherols, catalase, superoxide dismutase, reduced glutathione, Maillard reaction products and ...