1, a layer of white foam appeared on the honey, which is normal, not that the honey has gone bad! Pure natural honey without any artificial treatment will produce bubbles when the temperature rises or shakes (such as honey filling and bumps during transportation). This is because the active enzymes in honey are constantly decomposing.

2. These bubbles will gradually gather on the surface of honey, forming a layer of white foam. Depending on the source and season of honey, this layer of foam is more or less, and even leads to the expansion of packaging. This is not bad, it is a normal phenomenon of raw honey.

Generally speaking, at the turn of spring and summer every year, when the new honey is taken out for about a month, the bubbles are the most abundant. If some honey is as frothy as beer in early summer, it can be eaten and tastes like cotton candy.

4. In theory, honey without bubbles can be made. Generally, honey manufacturers will use thickener to dehydrate honey, heat it to 60℃ to kill all active enzymes, and then add some other ingredients. In this way, honey will appear thick and without bubbles. But this will destroy the nutrients of honey.

There is another kind of honey without white foam: the so-called honey is blended with white sugar or preserved fruit sugar.