What Temperature Kills the Enzymes in Honey?

December 4, 2025 •

4 min read

Temperatures above 104°F (40°C) begin to cause measurable degradation of the beneficial enzymes in honey, with significantly higher temperatures destroying them rapidly. This is a critical factor for anyone looking to preserve the raw, nutritional benefits of what temperature kills the enzymes in honey.

Quick Summary

Heating honey to high temperatures, particularly above 104°F (40°C), causes enzymes like invertase and diastase to denature, destroying their health benefits. Gentle warming methods are necessary to preserve the living enzymes and antioxidants found in raw honey.

Key Points

Enzymes are Killed by Heat: Exposure to high temperatures, particularly above 104°F (40°C), causes enzymes in honey to denature and lose their function.
Pasteurization Destroys Enzymes: Commercial pasteurization, which heats honey above 140°F (60°C), is designed to kill yeast and prevent crystallization, but it also rapidly destroys beneficial enzymes.
Invertase and Diastase are Sensitive: Key enzymes like invertase and diastase are particularly vulnerable to heat, with significant activity loss occurring at temperatures of 122°F (50°C) or higher.
Gentle Warming is Safe: To re-liquefy crystallized raw honey without harming its enzymes, use a gentle warming method, like a warm water bath below 104°F (40°C).
Proper Storage is Crucial: Storing raw honey in a cool, dark, and sealed container helps protect its enzymes from natural degradation over time, as well as from light and moisture.
Avoid High-Heat Cooking: To get the maximum health benefits, add raw honey to foods and beverages only after they have cooled down, rather than cooking or baking with it.
Heat Increases HMF Content: Excessive heat increases the levels of hydroxymethylfurfural (HMF), a compound that indicates honey has been heated or aged improperly.

Understanding Honey's Beneficial Enzymes

Raw honey is not just a natural sweetener; it's a complex substance rich with beneficial compounds, including a variety of enzymes. These enzymes, such as diastase, invertase (or sucrase), and glucose oxidase, are introduced by bees and play a crucial role in honey's unique properties. They help break down sucrose into fructose and glucose, contribute to its antibacterial nature, and aid in its overall stability. The presence of these enzymes is a key differentiator between raw and pasteurized honey.

The Process of Enzyme Denaturation

Enzymes are proteins with a specific three-dimensional structure that is essential for their function. When subjected to heat, these structures begin to unravel, a process known as denaturation. This unfolding causes the enzyme to lose its functional ability permanently. The rate of this denaturation is directly proportional to the temperature and the duration of exposure. This means that a short burst of high heat can be just as damaging as prolonged exposure to a lower temperature.

Critical Temperature Thresholds

Scientific studies have helped establish specific temperature ranges that impact honey's enzymes. These thresholds are vital for those who want to maintain the integrity of their honey's nutritional profile. While commercial processing often uses high heat for pasteurization, preserving raw honey's benefits requires a more delicate approach.

Above 104°F (40°C): At this temperature, enzymes start to degrade noticeably. For example, invertase can be significantly affected, reducing its activity over time.
Above 122°F (50°C): Significant enzyme activity is lost within hours at this temperature. For instance, prolonged heating at 50°C for more than 48 hours can severely compromise the honey's quality.
Above 140°F (60°C): This is the threshold for rapid enzyme destruction. Commercial pasteurization often operates at or above this temperature to prevent crystallization and destroy yeast, effectively eliminating most enzymatic activity.
Above 160°F (71°C): Rapid degradation and caramelization occur at these temperatures, leading to a significant loss of beneficial compounds and a change in flavor.

Gentle Warming vs. High-Heat Pasteurization


Feature	Gentle Warming	High-Heat Pasteurization
Temperature	Below 104°F (40°C)	Typically above 140°F (60°C)
Goal	Dissolve crystals, preserve enzymes	Prevent crystallization, extend shelf life, kill yeast
Nutritional Impact	Retains beneficial enzymes and antioxidants	Rapidly destroys enzymes and reduces antioxidant levels
HMF Content	Minimized production of hydroxymethylfurfural (HMF)	Increased HMF content, an indicator of heat exposure and age
Flavor Profile	Maintains delicate, complex, and floral notes	Can alter or mute the honey's natural flavor

Techniques for Preserving Raw Honey's Integrity

When raw honey crystallizes—a natural and desirable process indicating its raw state—you can re-liquefy it without damaging its enzymes. The key is to use low and slow heat.

Warm Water Bath: Place the honey jar in a bowl of warm water. Ensure the water temperature does not exceed 104°F (40°C).
Change the Water: You may need to replace the water as it cools to maintain a consistent, gentle warmth.
Stir Occasionally: Gently stirring the honey helps distribute the warmth evenly, speeding up the process.

How to Maximize Honey's Benefits in Your Diet

To get the full nutritional value from raw honey, consider how you use it in your food and drinks.

Add it to beverages only after they have cooled slightly, ensuring the temperature is below the critical threshold.
Use raw honey as a finishing touch on dishes rather than incorporating it into high-heat cooking or baking processes.
Always store raw honey at cool room temperatures (50-70°F) in a dark, sealed container to protect its integrity from both heat and light.

How Time and Storage Affect Enzymes

Even without heat, the enzyme activity in honey naturally decreases over time. Proper storage is crucial for maximizing its longevity and preserving its beneficial properties.

Storage Temperature: While heat accelerates degradation, storing honey in a cool, stable environment helps slow this process. Temperatures between 50-70°F are ideal.
Light Exposure: Direct sunlight and UV rays can also contribute to the degradation of honey's compounds. Always store honey in a dark place or in an opaque container.
Moisture Control: Ensuring the honey container is tightly sealed is vital. Excess moisture can lead to fermentation, which alters the honey's composition.

Conclusion: Prioritizing the Raw State

For anyone seeking to maximize the health benefits of honey, understanding what temperature kills the enzymes in honey is essential. The key takeaway is to avoid any form of high heat. Whether for home use or commercial purposes, prioritizing methods that preserve the honey's raw state is the only way to ensure its natural enzymes, antioxidants, and nutritional compounds remain intact. Gentle warming for crystallization or adding it to lukewarm beverages are safe practices, while high-temperature cooking and pasteurization will inevitably destroy these valuable elements. Opting for unpasteurized, raw honey and treating it with care is the best way to reap its full range of natural advantages. Learn more about the composition of honey from authoritative sources like the National Honey Board.

Frequently Asked Questions

All enzymes in honey are not necessarily destroyed at a single temperature. However, temperatures above 140°F (60°C), commonly used in commercial pasteurization, will rapidly destroy most enzymatic activity.

No, heating honey does not make it toxic. While traditional beliefs may claim this, scientific evidence does not support this. However, excessive heat does destroy its beneficial properties and can alter its flavor and nutritional value.

To preserve the beneficial enzymes, it's best to wait until your tea has cooled to a lukewarm temperature (below 104°F) before adding raw honey. Adding it to very hot water will likely destroy a portion of its enzymes.

The best way to melt crystallized honey is by using a warm water bath. Place the honey jar in a bowl of water that is below 104°F (40°C) and let it warm slowly. Avoid using a microwave or boiling water.

Pasteurization involves heating honey to high temperatures to kill yeast and extend shelf life. This process, however, also kills the beneficial enzymes and antioxidants, diminishing the nutritional value of raw honey.

Raw honey is generally considered more beneficial because it is unpasteurized and unprocessed, meaning it retains its natural enzymes, antioxidants, and other nutritional compounds that are often destroyed by heat in regular commercial honey.

No, storing honey in the refrigerator does not damage it, but it can accelerate crystallization. For optimal preservation of raw honey's enzymes, cool room temperature (50-70°F) is recommended.