The first case: there is delicate white foam on the surface of honey. This is because hydrogen peroxide, an antibacterial substance produced by glucose in honey under the action of oxidase, is easy to decompose into oxygen at high temperature! So that the surface of honey has a layer of white honey foam, which belongs to the normal phenomenon of natural honey. However, after the normal honey foam is taken out, it will not produce a lot of honey foam. This kind of situation generally occurs on the purchased fresh honey or unprocessed raw honey. The concentrated honey is heated at high temperature, and the active substances in it are basically gone, so there is basically no foaming phenomenon.

The second situation: bubbles produced by honey fermentation, which is mostly due to the low maturity of honey, which contains a large amount of water, is not easy to preserve and is prone to deterioration. In addition to bubbles, honey fermentation also has a strong alcohol smell and pungent smell, which makes it sour and even flatulence and bottle bursting. If this happens, honey is not recommended to be eaten.