Does real honey crystallize? Does good honey crystallize

When honey is first released, it is in a liquid state, but it gradually changes to a viscous or solid state with the change of time and temperature, which is a physical change in honey, which is a normal phenomenon, does not affect the quality, and can be eaten normally, this phenomenon is called "crystallization".

The glucose in real honey will crystallize at 12-14; The sugar in fake honey can also be "crystallized", but because it is not glucose, the crystals are different from real honey. The crystallization of real honey melts by twisting by hand, and melts when it is contained; The crystalline block of fake honey, grinding hands when twisting, has a gritty feeling, chews like sugar, and the sound is crisp and loud.

The rate at which honey crystallizes is related to the grape crystal nucleus, temperature, moisture and nectar source it contains. The more crystallization nuclei there are in honey, the faster it crystallizes. In fact, honey that is easy to crystallize is pure honey, and crystallization does not affect the quality of honey.

I don't know if the crystals you mentioned have become white like sugar, but generally honey paste will become like that, because it is not pure honey, and pure honey will not be like that at room temperature.

Reasons for honey crystallization 1 Honey crystallization is not because of the addition of white sugar Because the glucose in honey is surrounded by small particles formed by agglomeration, these small particles will wrap around fructose syrup, quickly diffuse and develop a lot, so crystallization is formed 2 Temperature makes honey crystallize 3 Honey crystallization is a natural phenomenon and the nutritional value will not change.

Everyone knows that honey is very easy to crystallize in the process of storage, and many people don't know much about this situation, and they don't know whether honey crystallizes or not.

Honey 1 Is it better for honey to crystallize or not.

Nutritional differentiation. From the point of view of more nutrients, honey itself is liquid, and it is easy to crystallize during storage, and the occurrence of this crystallization will not affect the nutrients of honey, but from liquid to solid, the nutritional value is the same, therefore, it is impossible to say whether it is better to crystallize or not to crystallize.

Distinction of uses. From the point of view of use, if it is used to soak in water or make fruit tea, liquid honey is more convenient, then it is better to choose the one that does not crystallize, and if it is used as jam and spread on bread, it is recommended that you choose the crystallized one.

2 What's going on with honey crystallization.

Caused by low temperatures. Honey crystallization is actually a common physical phenomenon, honey at low temperature, the glucose in it is separated from the honey, and then forms crystals, generally this phenomenon often occurs in winter. This is also the case if honey is refrigerated.

3 Can you still eat honey after it has crystallized?

Of course I can eat it. Crystallized honey does not produce harmful substances to the human body, and the nutritional value is no different from that of non-crystallized honey, so honey can be eaten after crystallization.

4 How does honey melt when it crystallizes?

1. Put hot water below 60 degrees Celsius in the basin.

2. Then put the honey bottle in a basin and use hot water to slowly melt the honey.

3. In this process, you need to add some hot water every half an hour to maintain the temperature of the hot water, otherwise the water will have a certain impact on the melting effect after it becomes cold.

Tips: Do not melt with boiling water, and do not soak in hot water above 60 degrees, so as not to reduce the nutritional value of honey.

It cannot be absolutely said that real honey will crystallize, it can only be said that real honey is easy to crystallize. Honey is prone to crystallization, which is a physical phenomenon. The crystallization of honey is essentially a phenomenon and process in which glucose is precipitated and separated from honey.

Honey crystallization is a problem often encountered in the process of eating honey, with the extension of time and the change of temperature, especially in winter, honey tends to change from liquid to crystalline state, the color changes from dark to light, most of the honey is milky white or white, delicate or rough translucent crystals after crystallization. This change in honey often leads some people to misunderstand that it is due to the incorporation of honey with white sugar. In fact, this is a natural physical change in honey, not the result of sugar blending.

It will lead to the crystallization of honey, mainly depending on the ratio between glucose and fructose (not easy to crystallize) in honey, crystal nuclei in honey, ambient temperature, honey concentration, nectar source and other factors:

1. There are certain very fine glucose crystal nuclei in honey, and there are also certain pollen grains, and under certain conditions, the supersaturated glucose in honey will precipitate around these small crystal nuclei and grow into crystals. The more crystalline nuclei there are in honey, the faster it crystallizes.

2. The crystallization speed of honey is also affected by temperature, and it is easiest to crystallize at 5-14 hours. If the temperature is lower than this, the honey crystallization will be sluggish due to the increase in the viscosity of the honey; Above this temperature, the solubility of the sugar is increased, which reduces the supersaturation of the solution and slows down the crystallization.

3. The concentration of honey is also an important factor affecting the crystallization of honey, generally the water content is low, it is very easy to crystallize, and the immature honey with more water content will slow down or not fully crystallize due to the reduction of the supersaturation of the solution.

4. Different types of honey have different crystallizations, such as milk vetch honey, black locust honey, jujube nectar, codonopsis honey and a few others are not easy to crystallize; Rape honey, wild dam honey, cotton honey, etc. are easy to crystallize. This is mainly due to the high proportion of fructose (which is not easily crystallized) in honey.

Divide the situation. Crystallization is the inherent physical property of all naturally mature honey, that is to say, natural mature honey will naturally crystallize under certain conditions, but some honeys such as rape nectar, linden honey and so on are very easy to crystallize, and some honeys such as locust nectar, jujube nectar, etc. are relatively difficult to crystallize. <

Divide the situation. Crystallization is the inherent physical property of all naturally mature honey, that is to say, natural mature honey will naturally crystallize under certain conditions, but some honeys such as rape nectar, linden honey and so on are very easy to crystallize, and some honeys such as locust nectar, jujube nectar, etc. are relatively difficult to crystallize.

Honey that does not crystallize at all is definitely fake honey, which is contrary to many people's perception of honey, in most people's subconscious honey should be a viscous liquid, and those honeys that are easy to crystallize are fake honey made by mixing with sugar or other syrup.

It's true. Honey crystallizes because the temperature is too low, because honey is not suitable for putting in the refrigerator, which will allow it to crystallize glucose and form a white precipitate.

The more crystal nuclei there are in honey, the faster it will crystallize naturally. When the ratio of glucose to fructose is 1:1, the crystallization is slow at this time.

When the ratio of glucose to fructose is 1 to 2, crystallization generally does not occur, such as when the ratio of glucose to fructose is 2 to 3, it is not easy to crystallize.

The optimal temperature for honey crystallization is 13 14. When the honey temperature is higher than 27, the honey is not easy to crystallize, and when the honey temperature is higher than 40, the crystallized honey melts into a liquid.

Not necessarily. Crystallization can not accurately judge the quality of honey, crystallization is a characteristic of honey, because glucose has the property of easy crystallization, and honey is a supersaturated solution of glucose, so under suitable conditions, the small crystal nuclei of glucose in honey will gradually increase, grow, become the mother of crystals, and connect with each other, very slowly settle, other substances in honey become a very thin layer, wrapped around the glucose crystals, and gradually crystallization.

After crystallization, the appearance of honey will change, not only from liquid to solid, but also lighter in color, but the composition will not change.