Does lavender honey crystallize, does lavender honey crystallize in winter

No matter what kind of honey it is, it will crystallize when certain conditions are met, and honey crystallization is a common problem encountered in the process of consuming honey. With the extension of time and the change of temperature, the honey will often change from liquid to crystalline, and the color will change from dark to light. This change in honey often leads some people to misunderstand that it is due to the fact that honey is adulterated with white sugar.

In fact, this is a natural variation of honey, not the result of adulterated sugar.

Honey is a supersaturated solution of glucose and fructose containing a variety of nutrients. As glucose has the property of being easy to crystallize. Therefore, the separated honey, left at a lower temperature, for a period of time, the glucose will gradually crystallize.

The speed of its crystallization is related to the core of the grape crystal, temperature, moisture and nectar source.

The glucose crystalline nuclei in honey are very small and are found in the nectar and in the old nest where the honey has been stored. Under certain conditions, the glucose in honey grows and crystallizes around these tiny crystal nuclei. The more crystallization nuclei there are in honey, the faster it crystallizes.

The crystallization speed of honey is also affected by temperature, and it is most likely to crystallize at 13-14 hours. If it is lower than this temperature, 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. Crystallization does not mean that it crystallizes immediately when it is put in the refrigerator, it is a long-term physical process.

The crystallization of honey is also related to the type and water content of honey. For example, milk vetch honey, acacia honey, jujube nectar, and soil honey are not easy to crystallize, while rape honey, cotton honey, and sunflower are easy to crystallize, and what is freshly produced is crystallization. All crystallized honey generally has a low water content and should be stored for a long time and is not easy to deteriorate.

Immature honey with a lot of water content, due to the reduction of the supersaturation of the solution, the crystallization speed will also slow down or can not be fully crystallized, so that the crystallized glucose sinks to the bottom, and other thin honey floats in the upper layer, the nutritional composition of this semi-crystalline honey has not changed, but the water content of uncrystallized honey has increased accordingly, so this honey should not be stored for a long time, and should be eaten in time, but there is no problem with the quality. So it doesn't mean that honey has to crystallize or not!

To sum up, honey crystallization is a physical phenomenon of honey, its chemical composition, nutritional value has not changed, and will not affect the quality of honey, the crystallized crystal is glucose, not honey mixed with sugar, crystallization does not affect the quality of honey. However, there is indeed a honey mixed with white sugar on the market that will also crystallize, and the difference is that the white sugar crystals are hard and not easy to crush by hand, while the honey crystals are easy to crush by hand.

First, it is necessary to make clear whether the honey you buy is pure natural honey, if it is the manufacturer's high-temperature processed honey, it will not crystallize.

Clause. 2. All honey will crystallize under suitable conditions, some honey is easy to crystallize (such as southern winter honey), and some honey is not easy to crystallize (such as acacia honey, jujube nectar).

Clause. 3. Pure natural lavender honey is crystallized.

This has nothing to do with lavender honey or not.

Honey will not be at room temperature.

Crystallization occurs at low temperatures.

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. In fact, this is a natural physical change in honey, and honey will crystallize under the right temperature and concentration conditions.

This is mainly due to the glucose in honey. When glucose is left at a lower temperature (0-14 degrees) for a period of time, it will gradually crystallize and the speed of honey crystallization is related to the glucose crystal nucleus, temperature, moisture and nectar source contained in it. The glucose crystal nucleus in honey is very small, and there are pollen grains that exist in honey, and under certain conditions, the glucose in honey grows and crystallizes around these small crystal nuclei.

The more crystalline nuclei there are in honey, the faster it crystallizes. The speed of honey crystallization is also affected by temperature, and it is easiest to crystallize at 13-14 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.

In addition, honey that crystallizes completely, generally with a low water content and a large water content, will crystallize slowly or not fully due to the reduced supersaturation of the solution.

In short, honey crystallization is a physical change phenomenon, and its chemical composition and nutritional value have not changed in the same way as water freezing, and will not affect the quality of honey.

China's honey quality standards stipulate that the normal state of honey is "transparent and viscous liquid or crystal". Honey crystallization is the formation of particles of glucose around the crystal nucleus, and a layer of fructose, sucrose or dextrin film is wrapped around the particles, which gradually coalesces and expands, and the honey in the whole container partially or completely forms a loose solid state, that is, honey crystallization. Therefore, honey crystallization is a normal phenomenon that has no effect on its nutritional content and application value, nor does it affect consumption.

Lavender honey is easy to crystallize, it has a high glucose content, natural glucose has crystallization properties, and the temperature will begin to crystallize slowly when the temperature is lower than 14 degrees. The crystals are light purple and beautiful.