Heat can impact the nutritional composition of Premium Manuka Honey MGO 514+ (15+ NPA). Heating the honey above 40°C (104°F) can lead to the degradation of invertase, an essential enzyme. Exposing the honey to temperatures above 50°C (122°F) for an extended period, typically more than 48 hours, can cause it to caramelize, diminishing the valuable sugars present. Furthermore, heating the honey beyond 140°F for over two hours can result in rapid nutrient degradation. Therefore, it's advisable to avoid subjecting Manuka honey to high temperatures to preserve its nutritional benefits.
Mar 10, 2025