Section 19-3-004 - Essential Composition and Quality Factors004.01 Honey sold as such Honey sold as such shall not have added to it any food ingredient, including food additives, nor shall any other additions be made other than honey. Honey shall not have any objectionable matter, flavor, aroma, or taint absorbed from foreign matter during its processing and storage. The honey shall not have begun to ferment or effervesce. No pollen or constituent particular to honey may be removed except where this is unavoidable in the removal of foreign inorganic or organic matter.
004.02 Honey Honey shall not be heated or processed to such an extent that its essential composition is changed and/or its quality is impaired.
004.03 Chemical or biochemical treatments Chemical or biochemical treatments shall not be used to influence honey crystallization.
004.04 Moisture Content No water may be added to honey in the course of extraction or packing for sale or resale as honey. Honey shall not have a moisture content exceeding 23%.
004.05 Sugars Content 004.05A Fructose And Glucose Content (Sum Of Both).004.05A(1) Honey not listed below - not less than 60 g/100g.004.05A(2) Honeydew honey, blends of honeydew honey with blossom honey - not less than 45 g/100g. 004.05B Sucrose Content. 004.05B(1) Honey not listed below - not more than 5 g/100g.004.05B(2) Alfalfa (Medicago sativa), Citrus spp., False Acacia (Robinia pseudoacacia), French Honeysuckle (Hedysarum), Menzie Banksia (Banksia menziesii), Red Gum (Eucalyptus camaldulensis), Leatherwood (Eucryphia lucida), Eucryphia milligani - not more than 10 g/100g.004.05B(3) Lavender (Lavandula spp), Borage (Borago officinalis) - not more than 15 g/100g.004.06 Water Insoluble Solids Content 004.06A Honeys other than pressed honey - not more than 0.1 g/100g.004.06B Pressed honey - not more than 0.5 g/100g.19 Neb. Admin. Code, ch. 3, § 004