Enzymes in honey
One of the characteristics that set natural honey apart from table sugar and all other sweetening agents is the presence of active enzymes. The main enzymes in honey are invertase (saccharase) and diastase (amylase) which are introduced to honey by bees, but their presence in honey vary depending on several factors including the nectar composition and concentration, and the age of the bees. Another enzyme that goes into honey during nectar processing is glucose oxidase which produces the antibacterial, antimicrobial hydrogen peroxide. Different nectar and honey floral sources have widely varying enzyme potency.