What is the white stuff in honey and the white stuff on top of honey

It is guessed that the honey has crystallized, and the crystallization is a normal physical phenomenon of glucose precipitation in honey, and there is no need to worry about crystallization and can be eaten with confidence.

Something, the white object you are talking about is fructose crystallization, which is easy to crystallize at low temperatures, and honey has a relatively high fructose content, don't worry.

It is a crystal in honey and has no effect on people, so it can be drunk. This is often the case, as in winter.

It is a crystalline substance precipitated from honey, which has no effect on the quality, and you can drink it with confidence, honey is a natural preservative. But it's also best not to leave it for too long.

Part of it is beeswax on top, and bee candy on the bottom.

Half of a bottle of honey is something white. There was also a bottle that was all white, like sugar. What is that? What's the use?

The appearance of a layer of white foam on the honey is normal, not that the honey has gone bad! Pure and natural honey that has not undergone any artificial treatment will bubble when the temperature rises or shakes (e.g. when the honey is filled, when the honey is bumped in transit). This is because the active enzymes in the honey are constantly breaking down.

These bubbles will gradually accumulate on the surface of the honey to form a layer of white foam, which may even cause the packaging to bulge depending on the source and season of the honey. This is not bad, but a normal phenomenon of raw honey from unprocessed native bees.

Hello, honey has a white layer on top of it that is the crystallization of honey. The white solids on top of honey are crystallized honey. Generally, this crystallization occurs when honey is left for a period of time, which is the product of glucose precipitation in honey, that is, glucose.

This crystallization is most likely to occur in winter or when temperatures drop. The honey that has just been taken out is in the form of a concentrated liquid, and after the temperature passes through the range of 13-15 during the preservation process, it will crystallize, gradually change from the previous clear and translucent liquid, gradually become turbid, precipitate, and finally all or most of it becomes white granular. This change in status does not affect the quality in the slightest.

However, different varieties of honey contain different ratios of glucose and fructose. Generally speaking, honeys with a relative high glucose content, such as rape honey, linden honey, vitex honey and sunflower honey, are prone to crystallization, while those honeys with a relative high fructose content, such as acacia honey and jujube honey, are not prone to crystallization.

The white flocculent thing inside honey is liquid paraffin. Pure honey contains a small amount of liquid paraffin, which condenses into lumps when boiling water, and at general indoor temperature, it is stored in small particles, and it will become flocculent when exposed to high temperatures, and can be eaten with confidence.

Honey is a natural sweet substance that bees harvest from the flowers of flowering plants and are fully brewed in the hive. The smell is fragrant and rich, and the taste is innocent and sweet. Honey is a supersaturated solution of sugar, which crystallizes at low temperatures, and it is glucose that produces crystals, and the part that does not crystallize is mainly fructose.

Honey is made by bees collecting nectar, and the color of honey brewed from different nectar source plants is different, the color of honey ranges from water white to deep amber, but the so-called white honey usually refers to crystalline honey. After the honey crystallizes, it changes from liquid to solid, and the color will also become lighter, so some light-colored honey will become white solid, which is a normal phenomenon.

White honey is white honey, which refers to the appearance of white honey, this honey is a kind of soil honey, and its honey source is mostly acacia flowers or linden tree flowers, which is a representative work of light-colored honey. White honey is mostly made by Chinese bees under the traditional breeding method, and its annual output is very small, and it can only be harvested once or twice a year, which is a rare variety of honey.

There is a layer of white on the honey, because the honey that has just been taken out is brewed, the inside of the honey is constantly changing, and the brewing activity continues slowly, and the honey will also produce small bubbles in the process, these bubbles will float on the surface of the honey to form a layer of white and delicate foam.

Because of regional reasons, the honey in the north is dry, the honey degree is easy to mention, the south is rainy, the honey degree is more difficult, even if the honey is brewed and mature, but the natural water content in the honey is still more than the honey in the north, when the honey is taken or the honey in the south is not as stable as the honey in the north, it is easy to have flatulence, bottle expansion, and white foam.

The phenomenon of sparkling honey generally occurs when buying fresh honey or raw honey above unprocessed, and the concentrated honey is heated by high temperature, and the active substances in it have long been destroyed by high temperature, so there will be no foaming phenomenon.

Frothy honey is not a bad thing, sometimes it can prove the freshness or activity of the honey from the side, and it can also prove that you are buying real natural honey.

Crystallization, it doesn't matter, generally honey is placed for a period of time to appear this crystallization, which is the product of glucose precipitation in honey, that is, glucose, only real honey will produce this kind of thing, winter or when the temperature drops most easily This kind of thing, even the bottle is put in hot water to soak for a while, or heated to about 50-60 degrees will melt.

That's the crystalline body of honey, and I have watched a TV show introduce it before, this crystalline honey may be better, it can be stored for hundreds of years without problems, rest assured to drink it!

Crystals! Only good honey will be there!

There is a layer of white on the honey, because the honey that has just been taken out is brewed, the inside of the honey is constantly changing, and the brewing activity continues slowly, and the honey will also produce small bubbles in the process, these bubbles will float on the surface of the honey to form a layer of white and delicate foam.

Because of regional reasons, the honey in the north is dry, the honey degree is easy to mention, the south is rainy, the honey degree is more difficult, even if the honey is brewed and mature, but the natural water content in the honey is still more than the honey in the north, when the honey is taken or the honey in the south is not as stable as the honey in the north, it is easy to have flatulence, bottle expansion, and white foam.

The phenomenon of honey foaming generally occurs on the purchased fresh honey or unprocessed raw honey, and the concentrated honey is heated at high temperature, and the active substances in it are destroyed by high temperature for a long time, and there will be no foaming.

Foaming honey is not a bad thing, sometimes it can prove the freshness or activity of honey from the side, and it can also prove that you are buying real natural honey.