At what temperature raw honey loses its antimicrobial attributes?

Answered on January 19, 2014
Created January 19, 2014 at 8:13 PM

I'm not a baking/dessert person. If I need sugar, I usually turn to fruits. So for the few times I decide to make a dessert, I try to make them nut-flour-free and baked-free (nut flours oxidize), using some raw honey and fruits. That's usually in the form of sorbet, or fruits + honey'ed cream, or no-bake cheesecake. I'm a believer in raw, local honey's antimicrobial and anti-allergenic abilities, this is why I eat some occasionally, and it's the also sweetener of my choice.

So, if I want to make a gelatin-based fruit dessert, then I need some warm/hot water to dissolve the gelatin. In it, the honey has to blend too, otherwise the result won't taste like a dessert. So my question is, how warm can the water be for the gelatin and honey to dissolve, without losing most of honey's abilities because of heating? Or that's a lost cause for what I want to do?

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2 Answers



on January 19, 2014
at 11:42 PM

Honey is anti-microbial because it is so hygroscopic (having an affinity for water). Bacteria that are introduced to honey die because their water is removed. Temperature independent, and no good if diluted. There may be the odd anti-microbal protein or phytochemical floating around in honey, but I've not heard of any worth noting.

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on January 19, 2014
at 09:16 PM

Between 120-140 F things start to die when you brew or bake with yeast. I assume bacteria in honey would act the same. You can look up time and temperature for pasteurization of food and keep under those values. Below 120F you can be pretty sure you are not killing.

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