Diastase
Diastase
Diastase is an enzyme that is found naturally in honey and degrades over time, especially when exposed to heat. Like HMF, diastase can be used to indicate the age and exposure of honey to heat.
Testing for diastase forms part of the Codex Standard for Honey, and has been receiving increased attention in recent years for honey being exported to some parts of the world.
Requirements for Diastase Activity are outlined in the Codex Standard for Honey with a limit of 8 Schade units for honey following processing and/or blending. An additional limit of 3 Schade Units is outlined for honeys with a low natural enzyme content.
You can read more about Diastase in our August 2019 New Zealand Beekeeper article here: "What is diastase?"
HOW DOES ALS FOOD & ENVIRONMENTAL NZ CONDUCT THE TEST?
ALS Food & Environmental NZ has two, IANZ Accredited, methods for testing Diastase.
Phadebas method: Based on the Harmonised Methods of the International Honey Commission (2009).
Nitrophenol method: Based on the German standard method DIN 107520-2.
See our tech note on the Nitrophenol method
PRICING AND TURNAROUND TIME
Please contact ALS Food & Environmental NZ for current pricing and TAT's.
WHY USE ALS FOOD & ENVIRONMENTAL NZ?
ALS Food & Environmental NZ offer the full range of honey tests which honey producers, processors, and marketers need. With a fast turnaround time, a competitive price, and service that our customers rave about. Because we are able to carry out a number of tests on your honey, you can send in one sample and let us take care of the rest.
