How to identify the authenticity of royal jelly
It is real. Royal jelly is originally in the form of a paste, like tofu curd. . . It is an emulsion when immersed in water.
How to identify the authenticity of royal jelly?
There are several methods you may wish to refer to!
1. Pure royal jelly appears as a milky white or light yellow translucent slurry; fake and inferior royal jelly is light in color and thin, with layers or a small number of bubbles on the surface.
2. Smelling pure royal jelly has a special sour smell; spoiled royal jelly has a putrid smell.
3. If you taste it with your tongue and it is sour first and then astringent, it is pure royal jelly; if it is only sweet or tasteless, it is fake.
4. When tested with iodine solution, the pure royal jelly is brown-red; the counterfeit product is blue.
How to identify the authenticity of royal jelly
Although it has been said that royal jelly is currently the most common adulteration of fresh royal jelly, there are two types: Identification of royal jelly adulterated with starch such as milk powder: starch turns blue when exposed to iodine. Starch becomes dextrin after hydrolysis, and dextrin turns purple when exposed to iodine. Pure royal jelly turns light yellow or orange when exposed to iodine. Identification of royal jelly mixed with dairy products: Take a small amount of alkaline noodles or a few drops of 20% NaOH and mix well at room temperature. If all the suspended matter is dissolved and becomes light yellow and transparent, it means that the sample is If pure royal jelly does not dissolve and is turbid, it means that the sample royal jelly is adulterated with dairy products. The color of fresh royal jelly is milky white to light yellow, and some are reddish. The color of royal jelly mainly depends on the source of honey powder, its freshness and quality. (1) During the pulp-producing period, honey powder source plants have heavy pollen colors, such as buckwheat, mountain pepper and other honey powder sources. Powder source, the royal jelly produced during it is milky white or light yellow in color. (2) Royal jelly is stored improperly or for too long, and improper processing methods cause contamination or adulteration. The color of fresh royal jelly will be darker, and vice versa. .
How to identify the authenticity of royal jelly? What nutrients does royal jelly have?
You can consider the following aspects:
1. Color: Generally milky white or light yellow. The royal jelly produced during the flowering period of some nectar sources should be darker, such as buckwheat flowering period and mountain pepper flowering period. ;
2. Status: Appearance is flower-like (often referred to as pulp flowers). This indicator is very important and can prove whether it is activated pulp.
3. Feel: Use your fingers The twist is slightly sticky and should not have a gritty feel. If there is, it proves that the royal jelly is not kept fresh well and the royal jelly acid has crystallized and precipitated.
4. Smell: The royal jelly has a special aroma and no smell of putrefaction or corruption. The smell of other substances;
5. Taste: sour, astringent, spicy. The first feeling in the mouth is sour. After careful tasting, there is a very light sweetness (the sweetness should not be obvious). When swallowing Stinging the throat.
The core problem of taking royal jelly is the temperature, including the storage temperature and the temperature when taking it. The storage should be below 0 degrees Celsius. The standards of different countries are also different. China's standards are stricter and require -18°, ordinary families may not have such conditions, but as long as it is lower than 0°, it is okay; it is better to eat it directly when taking it. If you have to take it with water, it is best to use cold water. Some friends say to use warm water , I personally think it is inappropriate. Think about it, the temperature in the production season is only around 30 degrees, and a few hours will have an impact on the quality of royal jelly. The normal warm water is probably 5 or 60 degrees. Let’s figure it out for ourselves. The more commonly used method of taking royal jelly is to mix royal jelly into honey. Of course, you can also add some bee pollen, propolis, etc. The key point is: the storage problem of the prepared royal jelly honey. Some people say that it can be stored at room temperature, but we think it should be frozen. , is to ensure the activity of the active substances in royal jelly. In fact, after saying so much, the core problem is just two words: freezing. If you don’t understand anything, please ask me
How to distinguish the authenticity of royal jelly?
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Market Sales Identification
It is difficult to identify the finished royal jelly sold in the market due to its various dosage forms.
As an ordinary consumer, you can generally identify it from the following aspects:
First, the source of raw materials of the product. China is the origin of royal jelly with the highest production and export of royal jelly in the world. The quality of royal jelly is the best in the Qinghai-Tibet Plateau, and the acid content of royal jelly is the highest in the world.
Second, look at the place of origin and manufacturer. Good manufacturers will keep royal jelly fresh in time, so that the nutrients of royal jelly can be better preserved when it reaches consumers.
Third, look at Chinese or international approval documents. You should choose a regular store or bee product specialty store with three certificates (business license, health license, tax registration certificate) to ensure product quality. Remember not to buy royal jelly without any product (no factory name, address or trademark, no approval number, no production date).
How to identify true and false royal jelly
Currently there are two types of adulteration of fresh royal jelly:
First, the identification of royal jelly products with added starch: Add one to two drops of iodine into royal jelly products. Pure royal jelly products will turn light yellow or orange when exposed to iodine. Royal jelly products mixed with starch will turn blue or purple when exposed to iodine. Or take a drop of royal jelly and drop it on paper. After a period of time, if there are traces of water seeping out, the royal jelly is adulterated.
The second is the identification of royal jelly mixed with dairy products: stir the product with a few drops of edible alkali at room temperature. If all the suspended solids are dissolved and appear light yellow and transparent, it means that the product is pure royal jelly. If it is not dissolved and appears turbid, it means that the royal jelly of this product is adulterated with dairy products.
Countries around the world have different quality requirements for royal jelly. For example, Japan focuses on the content of royal jelly acid (10-HDA) to determine the quality of royal jelly; while European and American countries focus on sensory indicators and moisture. 10-HDA is indeed an important component of royal jelly and can be used to measure the authenticity of royal jelly; however, 10-HDA is stable in nature. Even if the royal jelly deteriorates, its 10-HDA content will hardly change. Therefore, it is one-sided and unscientific to measure the quality of royal jelly based on the content of 10-HDA. The content of royal jelly 10-HDA in China is required to be above 1.4%. High-quality royal jelly is milky white in color, has obvious luster, has no impurities and bubbles, has a strong and positive aroma, is obviously sour, spicy, and has a slightly sweet aftertaste. It must not have any odors such as fermentation or odor, and the moisture content is 62.5--67.5%.
Color Depends
The color of fresh royal jelly is milky white to light yellow, and some are reddish. The color of royal jelly mainly depends on the source of honey powder and its freshness and quality. Pros and cons.
(1) During the slurry-producing period, the pollen of honey powder source plants is heavy, such as buckwheat, mountain pepper and other honey powder sources. The pollen pink color is darker, and the royal jelly produced is reddish; Rapeseed, black locust, vitex and other honey powder sources, the royal jelly produced therein is milky white or light yellow in color.
(2) Improper royal jelly storage method or storage time is too long, as well as improper processing methods that cause pollution or adulteration, the color of fresh royal jelly will be darker, and vice versa.
How to distinguish between good and bad royal jelly?
Royal jelly is very common in our lives, and friends must have some knowledge about it. For everyone, although the efficacy and functions of royal jelly are very important, how to distinguish the authenticity is more important. Many citizens work hard to buy royal jelly, but what they buy back are fake and shoddy products, which is also very harmful to people's health. So how to identify real and fake royal jelly? ──Identify by color.
Market Sales Identification
It is difficult to identify the finished royal jelly sold in the market due to its various dosage forms. As an ordinary consumer, you can generally identify it from the following aspects:
First, the source of raw materials of the product. China is the origin of royal jelly with the highest production and export of royal jelly in the world. The quality of royal jelly is the best in the Qinghai-Tibet Plateau, and the acid content of royal jelly is the highest in the world.
Second, look at the place of origin and manufacturer. Good manufacturers will keep royal jelly fresh in time, so that the nutrients of royal jelly can be better preserved when it reaches consumers.
Third, look at Chinese or international approval documents. You should choose a regular store or bee product specialty store with three certificates (business license, health license, tax registration certificate) to ensure product quality. Remember not to buy royal jelly without any product (no factory name, address or trademark, no approval number, no production date).
How to identify true and false royal jelly
Currently there are two types of adulteration of fresh royal jelly:
First, the identification of royal jelly products with added starch: Add one to two drops of iodine into royal jelly products. Pure royal jelly products will turn light yellow or orange when exposed to iodine. Royal jelly products mixed with starch will turn blue or purple when exposed to iodine. Or take a drop of royal jelly and drop it on paper. After a period of time, if there are traces of water seeping out, the royal jelly is adulterated.
The second is the identification of royal jelly mixed with dairy products: stir the product with a few drops of edible alkali at room temperature. If all the suspended solids are dissolved and appear light yellow and transparent, it means that the product is pure royal jelly. If it is not dissolved and appears turbid, it means that the royal jelly of this product is adulterated with dairy products.
Countries around the world have different quality requirements for royal jelly. For example, Japan focuses on the content of royal jelly acid (10-HDA) to determine the quality of royal jelly; while European and American countries focus on sensory indicators and moisture. 10-HDA is indeed an important component of royal jelly and can be used to measure the authenticity of royal jelly; however, 10-HDA is stable in nature. Even if the royal jelly deteriorates, its 10-HDA content will hardly change. Therefore, it is one-sided and unscientific to measure the quality of royal jelly based on the content of 10-HDA. The content of royal jelly 10-HDA in China is required to be above 1.4%. High-quality royal jelly is milky white in color, has obvious luster, has no impurities and bubbles, has a strong and positive aroma, is obviously sour, spicy, and has a slightly sweet aftertaste. It must not have any odors such as fermentation or odor, and the moisture content is 62.5--67.5%.
Color Depends
The color of fresh royal jelly is milky white to light yellow, and some are reddish. The color of royal jelly mainly depends on the source of honey powder and its freshness and quality. Pros and cons.
(1) During the slurry-producing period, the pollen of honey powder source plants is heavy, such as buckwheat, mountain pepper and other honey powder sources. The pollen pink color is darker, and the royal jelly produced is reddish; Rapeseed, black locust, vitex and other honey powder sources, the royal jelly produced therein is milky white or light yellow in color.
(2) Improper royal jelly storage method or storage time is too long, as well as improper processing methods that cause pollution or adulteration, the color of fresh royal jelly will be darker, and vice versa.
How to distinguish the authenticity of royal jelly?
Twist: Twist the royal jelly with your fingers. It should feel delicate and sticky, but not solid.
Look: Generally speaking, milky white or light yellow, consistent color from top to bottom, and glossy are better (the darker color of royal jelly is caused by the honey source and bee species, and has little impact on the quality). There should be no small bubbles in the royal jelly. Freshly extracted royal jelly will be in the shape of flowers and shiny (frozen royal jelly will affect the gloss and is not a quality issue).
Taste: When you taste royal jelly on your tongue, it should have a slowly astringent taste with a slightly sour and spicy taste, and a slightly sweet aftertaste. If the astringent, sour, and spicy taste is strong, it may go bad; if the astringent, sour, and spicy taste is very light, it is suspected of adulteration; if the taste is too sweet, it means that the royal jelly has been adulterated with honey, sucrose, or glucose.
Smell: Royal jelly should have a unique fragrance. If there is rancid smell, milk smell or other peculiar smell, it means that it has deteriorated or is adulterated.
How to distinguish the authenticity of royal jelly after freezing
1. Look at the shape: fresh royal jelly will maintain its freshly dug shape if frozen in time. Please see the picture for the shape.
If there is no such state, there will be two reasons: 1. Blended royal jelly 2. Royal jelly with limited equipment conditions and failure to freeze in time, resulting in partial loss of nutrients 3. Royal jelly after high-pressure filtration of royal jelly acid. (Without any nutrition)
2. Look at the color: Fresh fruits and vegetables have the fresh luster of being just picked, and royal jelly is no exception (please see the picture for color). Personally, I think the color is like mango ice cream~haha
3. Taste the texture: If you have eaten really good royal jelly, you will definitely be able to taste its sour, spicy and spicy taste.
If you want to know more, you can chat with me privately. . . . . The above is purely done by hand. Plagiarism is shameful. . . .