What You Need to Know
The heating to 60–70 °C evaporates excess water, lowering moisture to inhibit microbes. Bee-derived invertase hydrolyzes sucrose into fructose and glucose, while glucose oxidase oxidizes glucose to gluconic acid and hydrogen peroxide, providing antimicrobial protection. Excess heat above 80 °C causes caramelization, destroying floral aromatics and altering flavor.
The Science
Primary Reaction
Enzymatic hydrolysis of sucrose by invertase and oxidation of glucose by glucose oxidase producing hydrogen peroxide