What are honey enzymes?
Enzymes are proteins that catalyze chemical reactions in living organisms. Bees add enzymes to honey during the production process — when they mix nectar with their glandular secretions to transform it into honey.
They are not an externally added ingredient. They are an integral part of the biological process that converts floral nectar into honey. And like all proteins, they are destroyed by heat.
The three main enzymes in raw honey
Diastase (amylase)
Diastase breaks down starches into simpler sugars. It is the most studied enzyme in honey and is used as a quality indicator — the diastase index measures the enzymatic activity of a honey.
The European Commission sets a minimum diastase index of 8 on the Schade scale to consider that honey was not overheated. Honey pasteurized at high temperature may have an index of 0.
Invertase (sucrase)
Invertase transforms the sucrose in nectar into glucose and fructose — the simple sugars that compose honey. Without invertase, honey would not exist as we know it. Bees secrete it abundantly during production.
Glucose oxidase
Glucose oxidase is responsible for producing hydrogen peroxide from glucose. That hydrogen peroxide is one of the main antimicrobial agents in honey — the reason raw honey can inhibit bacterial growth.
It is also the reason honey was used for centuries to treat wounds before antibiotics existed.
At what temperature are enzymes destroyed?
Honey enzymes are proteins — and like all proteins, they denature with heat. The process begins above 40°C and accelerates exponentially with each additional degree.
- 40°C — onset of enzymatic degradation
- 50°C — significant loss of activity
- 60°C — almost total enzyme destruction
- 70–80°C — standard industrial pasteurization temperature — virtually no enzymatic activity remains
Once destroyed, they do not recover. There is no process that restores the enzymes of a honey that has been heated.
Why industry pasteurizes anyway
Honey is not pasteurized for food safety reasons — raw honey is already antimicrobial by nature. It is done for commercial reasons:
- Prevents crystallization, which confuses consumers
- Allows blending honeys of different origins without it being noticeable
- Extends shelf life
- Produces uniform texture and appearance
None of these reasons benefit the consumer. All of them benefit the industrial producer and distributor.
How to preserve the enzymes in your raw honey
If you have raw honey, here are some things you can do to preserve its enzymes:
- Do not add it to boiling water — for tea or infusions, let the liquid cool below 40°C before adding honey
- Do not cook with it — in recipes that require heat, honey will lose its enzymes. Use it raw whenever possible
- Store it away from heat — keep it away from the stove or places with direct sunlight
- If it crystallizes, do not microwave it — use the gentle warm-water bath method below 40°C
Frequently asked questions
Which enzymes does raw honey contain?
Raw honey contains mainly diastase (amylase), invertase, and glucose oxidase. Diastase breaks down starches, invertase transforms sucrose into glucose and fructose, and glucose oxidase produces hydrogen peroxide with antimicrobial properties.
At what temperature are honey enzymes destroyed?
Honey enzymes begin to degrade above 40°C. Commercial pasteurization heats honey to 60–80°C, destroying virtually all enzymatic activity. That is why raw honey should never be heated above 40°C.
Can I add raw honey to hot tea?
You can, but you will lose the enzymes if the tea is above 40°C. Heat degrades the diastase, invertase, and glucose oxidase that make raw honey valuable. To preserve them, wait until the tea is lukewarm before adding the honey — it sweetens just the same and keeps its active compounds intact.