Why does honey become cloudy, and does honey go bad when it thickens?

Precipitation bar, if it is bottled, it has instructions on the outer packaging.

After buying the honey and leaving it for a long time, it is likely to cause the honey to thicken, in fact, the thickening of the honey is not a phenomenon of spoilage. Under normal circumstances, honey can still be eaten after it has thickened, because after the honey thickens, it may only be a loss of nutrients, rather than direct deterioration. Honey spoils because honey contains a lot of water, which can be yeast.

Provide a living environment. During this period, yeast multiplies in large quantities and decomposes the sugars in the honey, in which case the honey spoils. <>

The effect of high temperature, but the thickening of honey is not such a reason, because the thickening of honey is most likely affected by high temperature. Some netizens will deliberately use heating to make the honey thicker, which may destroy some of the active substances contained in the honey, in this case, the nutritional value of the honey is not as high as before. However, the heated honey does not produce any harmful substances, so even if the honey has thickened, it can still be consumed.

Crystallization phenomenonIn addition to heating, honey may also crystallize if the honey crystallizes.

It will also become very thick. Honey is likely to change from liquid to solid after crystallization, in which case it looks very thick, but the honey still hasn't deteriorated. There are many netizens who think that the thicker the honey, the higher the nutritional value when choosing honey, but this idea is completely wrong, because the thickness of honey and the nutritional value are not particularly related.

Don't just look at the concentrationSome netizens have the wrong idea to buy some concentrated honey, these concentrated honey does look very thick on the surface, but the real nutritional value is not as high as ordinary honey. Honey should be selected based on the degree of quality testing, not on the surface of whether the honey is thick or thin. It's not that the stronger the honey, the more valuable it is, and it's not the more west.

The lower the value of honey, so netizens should not only pay attention to the consistency of honey when choosing honey.

It is not spoiled, with the extension of time and the change of temperature, the honey will often change from liquid to crystalline state, and the color will change from dark to light.

The thickening of the honey is not bad, but crystallization. Pure honey is the nectar or secretion of plants collected by bees, which is fully brewed and has a water content of less than 20%, and the water content of mature honey is generally not reduced, if you feel that the honey is thickening, it is usually an illusion caused by crystallization. Honey crystallization is essentially the crystallization of glucose, because glucose has the property of easily crystallizing, and honey happens to be a supersaturated solution of glucose.

This is not the case, and if the honey is stored for a long time, some sediment will appear, and this is also a normal phenomenon.

This sentence is true, honey that has not spoiled looks thinner because the molecular structure of the honey has not changed, and once it has deteriorated, it is because the molecular structure has changed.

Summary. 1. As the temperature increases, the honey will look thinner, which is related to the viscosity of the honey, the lower the viscosity, the thinner the honey looks, and the viscosity is inversely proportional to the temperature<>

Dear kiss, hello, I am inquiring about related matters for you, please wait a moment, <> dear, the crystallized honey has become thinner after stirring for the following reasons.

1. As the temperature rises, the honey will look thinner, which is related to the viscosity of the honey, the lower the viscosity, the thinner the honey looks round and dissipated, and the viscosity is <> to the temperature

2. Honey has strong water absorption, if a bottle of honey with a very low water content is placed in a humid environment for a long time, and the bottle is poorly sealed, the honey is likely to absorb a lot of water in the air, and then it will become <>

We hope you find it helpful.

<> have a great day<>

Because the soil honey is destroyed to extract honey, it is coarsely filtered, and the fine pollen particles and fine substances in the nest will flow down with the honey when filtering, so it is a little turbid to soak in water and drink, indicating that this is real soil honey.

Did you ask him what kind of honey it was? Some real honey is also like this, and it is difficult to identify. However, I think it's generally hard to get 100% pure honey at the bus station.

I think since you bought it, you should trust others, so as not to feel uncomfortable, and believe that it is true whether it is true or not. There are so many questions about the authenticity of honey nowadays, but who can really be 100% accurate?

Pure honey will be very cloudy after brewing with boiling water, which is the effect of fructose and glucose in honey.

Real honey contains pollen beeswax or something, so it should be turbid, but to what extent it is turbid, it mainly depends on the way of taking honey. Most of the honey shakers can only see a lot of floating particles in the light.

This is because of honey crystallization. The honey that was originally homogeneous has precipitated. This kind of honey is actually not bad, because the concentration of sugar in honey is too high, and at low temperatures, the solubility of sugar decreases, and the glucose and sucrose contained in it may precipitate out and form crystals.

Crystallization affects the taste, but not food safety and nutritional value at all.

Honey crystallizes most easily between 5 and 15, and temperatures above or below this will cause it to crystallize slowly. If honey is stored in the refrigerator, the glucose contained in it is precipitated from the honey and separates to form a crystal structure, and the crystal nucleus becomes larger and larger, and then gathers and slowly sinks to the bottom of the bottle. If honey contains more glucose, then it crystallizes more and crystallizes faster.

When the temperature becomes higher, the crystalline structure of glucose is destroyed and its solubility increases. When storing crystalline honey, the temperature is higher than the crystalline structure will be destroyed; When the honey temperature exceeds 40, the crystallized honey remelts into a liquid state. In addition, crystallization is also related to the water contained in honey, if the concentration of water is high, the saturated solution of glucose will be thinned, and the crystallization process will be slowed down.

Honey crystallization is merely a physical change, just like water turning into ice, and the nutritional value of honey after crystallization is not affected.

Honey can be taken directly or prepared into an aqueous solution, but it can never be washed with boiling water or high.

DAO is boiled warmly, because it is effective after adding high temperature.

If the active substances such as enzymes are destroyed in the honey, the nutrients in the honey will be seriously damaged, the enzymes in the honey will be inactivated, the color will become darker, the fragrance will be volatilized, the taste will be changed, and the food will have an unpleasant sour taste.

It is best to use warm water or cool water below 40 degrees Celsius to dilut honey and take it.

Honey can also be eaten with milk for the best complementary effect. Honey, as a monosaccharide, contains high caloric energy and can be directly absorbed by the body; Although milk has high nutritional value, it has low caloric energy, and a single drink is not enough to maintain the normal life activities of the human body. Using milk and honey for breakfast, the human body can not only absorb enough heat, but also supplement vitamins, amino acids, minerals and other health substances more comprehensively, which can make people feel full of energy all morning.

Moreover, milk and honey contain minerals such as iron that can lead to anemia, and the molecular structure of the two will not resist each other, but can be well combined, effectively increase the number of hemoglobin, and produce enzymes to decompose harmful bacteria in the body, enhance immunity, and play a role in activating cells.

It is speculated that your honey is in a state of crystallization, which is a normal phenomenon of glucose precipitation in honey, and it is safe to eat when crystallization occurs.

Normally, that's crystallization, and when it reaches a certain temperature, it's gone.

The honey I bought changed after a while. But it hasn't deteriorated.