The Chemistry Behind Nature’s Sweet Mystery
It may sound like a myth, but honey truly never spoils. Archaeologists have found pots of honey in ancient Egyptian tombs that are over 3,000 years old — and still perfectly edible.
So, what makes honey so special?
The secret lies in its unique chemical composition. Honey is a super-saturated sugar solution, with very little water. This high sugar concentration creates an environment where bacteria and microorganisms simply can’t survive. Additionally, honey is naturally acidic, typically with a pH between 3.2 and 4.5, which further inhibits bacterial growth.
But that’s not all. Bees add an enzyme called glucose oxidase when they make honey. This enzyme breaks down glucose into hydrogen peroxide and gluconic acid — two natural preservatives.
Of course, honey can crystallize or darken over time, especially if stored improperly. But as long as it’s sealed and uncontaminated, it’s one of the few foods that has no expiration date.
So the next time you find an old jar of honey in the back of your pantry, think twice before tossing it — it’s probably still perfectly fine.
