Dextrin search is a method of qualitatively determining whether any foreign material is added to the honey and whether the honey is fraudulent.

Judging from the chemical composition of honey, the content of honey is much higher than that of fructose, as well as a small amount of dextrin, sucrose, nitrogenous substances, enzymes and fragrant and dyestuffs.

In 2012, the Turkish Food Codex Honey Communiqué (Communiqué no: 2012 / 58) was published by the Ministry of Food, Agriculture and Livestock. This Communiqué describes the characteristics to be considered in the production, preparation, processing, storage, transportation and placing on the market of honey with appropriate techniques and hygienic conditions. According to this communiqué, no food additives should be added to the honey. However, fraudulent honeys can only be understood after chemical analysis in laboratories.

According to the principles of the aforementioned communiqué, honey should be obtained from healthy beehives and should not contain any foreign material other than organic and inorganic substances in its natural structure. Although the taste and aroma of honey varies depending on the origin of honey, honey should have its own natural taste and smell.

Dextrin is a carbohydrate group produced by hydrolysis of starch. There is a small amount of natural content of honey. However, those who falsify honey mix this chemical compound with honey.

In authorized laboratories, dextrin content is searched in honey content within the scope of chemical tests. In these studies, the standards published by domestic and foreign organizations are complied with. The main standards for dextrin search are:

• TS 13357 Determination of proline content in honey
• TS 13364 Honey - Determination of diastase activity
• TS 13365 Honey - Determination of water content - Refractometric method
• TS 13366 Honey - Determination of electrical conductivity
• TS 13360 Honey - Determination of free acid content
• TS 3036 Honey (determination of invert sugar and determination of sucrose content)