Is honey fake if it doesn t crystallize at a temperature of about 8 degrees

Why does honey crystallize?

The main components of honey are water and reducing sugar, and reducing sugar is composed of fructose and glucose, that is to say, honey is a supersaturated solution of glucose, when the temperature drops, the degree of supersaturation of honey increases, and the excess glucose is separated and crystallization is produced, which is a physical phenomenon of honey and does not affect its intrinsic quality.

What factors are associated with honey crystallization?

1.The ratio of fructose to glucose content of honey (fruit-to-glucose ratio).

The more glucose content of honey, the easier it is to crystallize, such as rape honey and sunflower honey, which are the easiest to crystallize.

Honeys with less glucose than fructose are not easy to crystallize, such as locust nectar, jujube nectar, and wild chrysanthemum nectar.

Honey with similar glucose content and fructose content has unstable crystals, such as vitex nectar, wild mountain nectar, apple honey, citrus honey, etc.

2.Moisture of honey.

Honey with too much moisture content does not crystallize easily.

3.Temperature. It is easiest to crystallize during the autumn and winter changes. 8-15 Easier to crystallize.

4.It is related to the nectar source plant and geological relationship.

In general, honey from herbal nectar sources is easy to crystallize, while honey from woody plants is not easy to crystallize.

5.It has to do with the way honey is produced.

1) Natural honey is easy to crystallize under certain conditions, and the crystallization speed is related to the honey species.

2) The processed honey destroys the glucose crystal nucleus of the honey due to high temperature, which will delay the crystallization of the honey, but the nutrients of the honey are also destroyed, so the honey crystallization speed is slow, and it is easy to form particles and sink at the bottom.

Therefore, it is better to buy honey from a reputable professional bee product store.

You can't tell the difference between good and bad honey simply by crystallizing or not crystallizing... For example, acacia honey. Codonopsis honey is not easy to crystallize.

It's not easy to crystallize in the refrigerator... And some honey must be crystallized. For example, rape honey and alfalfa honey.

Honey does not crystallize and is not necessarily fake honey, and some honey does not crystallize.

Honey can be contaminated with Clostridium botulinum during brewing, transportation and storage. More than 80% of honey is sugar.

Honey is a supersaturated solution of sugar, which crystallizes at low temperatures, glucose is the one that crystallizes, and fructose is the part that does not.

Natural honey

Natural honey is made by bees collecting nectar. They are ** in the flower nectar gland or in the outer nectar gland of the plant, usually the honey we call is natural honey, and because of the different nectar source plants, it is divided into a variety of single nectar with a certain plant flowering period as the main body, such as orange nectar, linden honey, lychee honey, black locust honey, milk vetch honey, rape honey, jujube nectar, wild osmanthus nectar, longan honey, wild chrysanthemum nectar, wolf tooth honey, etc.

Pure natural honey crystallization is a natural phenomenon, in the "honey" national standard, the crystallization of honey is described as crystallization, easy crystallization, very easy crystallization and not easy to crystallize, etc., which objectively reflects the fact that honey is fully crystallized. One of the more critical is the accurate understanding of "not easy to crystallize", we believe that this refers to the slow speed and degree of honey crystallization, not "not crystallized", such as acacia honey, jujube nectar and a few other honey is not easy to crystallize, in the northeast region will crystallize in winter, and in the southeast coast in winter will not necessarily crystallize, so far, no honey has been found to be completely uncrystallized, but honey does not crystallize can not be said to be false, need to be considered in combination with a variety of factors. All honey crystallizes, no matter what kind of honey it is, and its crystallization is comprehensive and relatively uniform.

The kind of "last precipitation to the bottom of the container" is the local crystallization of honey, and the local crystallization of honey only exists in immature honey, artificially concentrated honey and honey is in the process of crystallization or melting, once the honey crystallizes it needs to continue above 40 to melt, if the honey is in a crystallized state in the summer, it is normal.

No. Putting it in the refrigerator will only delay its crystallization time, honey is to crystallize, crystallization is an inherent property of honey. Honey crystallization.

the rate of glucose it contains.

The crystal nucleus, temperature, moisture and nectar source are related. Crystallization is a physical phenomenon in which honey is cold, and the taste and quality are not affected. The crystallization of honey is essentially a phenomenon and process in which glucose is precipitated and separated from honey.

From a molecular point of view, the glucose molecule in honey is moving in an orderly manner, but the glucose in honey exceeds its solubility.

When it becomes a supersaturated solution, a part of the glucose molecules begins to move and arrange regularly in the honey to form a tiny crystal nucleus and become a crystalline center, and more glucose molecules are regularly arranged on all sides of it, gradually forming larger crystals and separating them from the honey, which is the honey crystallization.

How to deal with crystallized honey.

1. Soak the crystallized honey in hot water along with the bottle, but note that the temperature of the hot water must be lower than 50 degrees Celsius.

Because too high a temperature will inactivate the enzymes in the honey and lose vitamins.

2. You can put the bottle together and heat it slowly in a pot of cold water. When the water temperature reaches 50 to 60 degrees, the sediment will melt naturally and will no longer settle.

3. Leave it to melt naturally in the summer.

Now people's living standards can be said to be generally improved, more and more people's pursuit of food has developed from the original state of food and clothing to the current delicious and nutritious coexistence, not only to pursue the deliciousness of food, but also to pay attention to health, and honey itself is a natural tonic, naturally also popular with people, but fake honey is prevalent on the market, resulting in many people will always doubt whether the honey they buy is pure, so today I will learn about it with you, Is it fake that honey does not solidify when refrigerated?

Is it fake that honey does not solidify when it is refrigerated.

Honey coagulation is the norm, but some people who don't know about honey will think that in this case, it is because the honey has deteriorated, and the fact is that due to the different sources of honey, different honey sources will have different textures, so this makes honey crystallized and uncrystalline, and because of this, many people think that crystallized honey is bad, and some people think that uncrystallized honey is bad, so I will give you a detailed description below, Is it fake that honey does not solidify when refrigerated?

Is it false that honey is not coagulated when refrigerated, now many people save **, it is an excellent choice to put it in the refrigerator, and honey due to its own particularity, after putting it in the refrigerator, people will find a coagulation state of honey, at this time people who have an understanding of honey will think that such honey is good, but there are also some honey, even after putting it in the refrigerator, there will be no coagulation, at this time people will think that honey is fake, so is this really the case?

Otherwise, there are many types of honey on the market, between different honeys, their honey sources are different, the quality is different, their own nutritional value will be different, and whether the honey is solidified, and the honey itself contains glucose crystal nucleus, temperature, moisture, honey source, etc. will be directly related, so we can not judge the authenticity of honey from whether it is solidified, which is still a little arbitrary.

Among the types of honey on the market, such as black locust honey and jujube nectar, etc., are honeys that should not be crystallized, while rape nectar and cotton honey are easy to crystallize, therefore, after buying honey, you can judge the authenticity of honey from the taste and quality of the honey itself, but whether it is crystallized or not, there is still a lot of controversy.

Is it fake that honey does not solidify when it is refrigerated.

Therefore, is it false that honey does not solidify after refrigeration, I want to say that between different honeys, the substances contained in it are different, so some honey will coagulate after refrigeration, but some honey will not coagulate because of this, so if you buy home honey is not easy to coagulate, in fact, you don't have to worry.

Honey that does not crystallize in the refrigerator is not pure honey. Fake honey is not crystallized, and some unscrupulous manufacturers specialize in directly mixing maltose syrup into honey to make honey permanently uncrystallized.

The rate at which honey crystallizes is related to the glucose crystal nucleus, temperature, moisture, and nectar source it contains. The speed at which honey crystallifies is also affected by temperature. Honey is generally stored in a cool place, but the temperature should not be too low, honey is generally at 10 degrees Celsius, crystallization will occur, is not conducive to eating.

Different kinds of honey crystallize at different speeds, and sometimes even the same kind of honey will crystallize at different stages and under different conditions. Generally, honey crystallizes below 13 degrees Celsius, while rape honey and linden honey crystallize at 13 to 14 degrees Celsius.

Honey bai is kept in the refrigerator freezer, not du

The crystals are real honey. zhi

Your statement is not right. dao

The crystals of real honey are in the form of fish roe or special oil, delicate, white in color, and there is no sense of sand grain in the hand twist, and the crystals are easy to melt at the entrance.

The crystals of sugar-mixed honey are granular, and the hand twist has a feeling of sand grains, which is not easy to twist, and the entrance has the feeling of eating sugar.

Fresh real honey is a viscous, transparent or translucent gelatinous liquid that is generally left at a lower temperature for a period of time before becoming hazy and cloudy and gradually solid.

This is the natural crystallization of honey, which is a normal physical phenomenon.

The essence of honey crystallization is the crystallization of glucose, because glucose has the property of easy crystallization, and honey is a supersaturated solution of glucose, so the phenomenon of cold crystallization is the normal manifestation of real honey.

Not necessarily.

1. Fake honey is not crystallized. There are also unscrupulous manufacturers who directly add maltose syrup to honey to make honey permanently uncrystallized!

2. Pure honey does not crystallize after processing

Honey is a supersaturated solution of sugar, and most of them will crystallize and precipitate during storage, resulting in stratification or solidification, which will affect the sensory properties of honey and the performance of commodity shelves. Merchants are interested in the consumer's preference, and the honey is processed (crystal core breaking process), usually using a filter of more than 200 mesh to filter out a large number of honey crystal cores, and melting it through a heating temperature of more than 77 degrees to remove it, so that it is not crystallized or less crystallized.

3. The proportion of nutrients affects crystallization

Honey contains a variety of nutrients, and the sugar accounts for about 80% of the total substance, of which fructose and glucose supersaturated solution accounts for 85-95% of the total sugar, and sucrose accounts for about 5%. Since glucose has the property of easy crystallization, the separated honey will gradually crystallize when left at a lower temperature (0-14 degrees) for a period of time, so the honey crystallization is actually caused by the glucose in the honey, which mainly depends on the ratio between glucose and fructose (not easy to crystallize) in the honey, that is, the percentage of glucose in the reducing sugar. In general, when glucose is equal to fructose content 1:

1. Slow crystallization; When the ratio is 1:2, crystallization generally does not occur; When the ratio is 1:, that is, when the glucose content is higher than the fructose content, the crystallization will appear quickly when the temperature is suitable.

For example, the ratio of glucose to fructose is about 2:3, which is not easy to crystallize; Rape honey is about 18:17 and crystallizes quickly.

You should first find out what kind of honey is bai, and whether the honey is crystallized or not.

Zhi is pure dao honey and is not directly related, but with bees.

Not all pure honey crystallizes, such as rape honey, linden honey, sunflower honey, etc., and lotus honey are very easy to crystallize, with fast crystallization speed and high degree of crystallization. The acacia nectar, jujube nectar, and longan honey are basically not crystallized, and it is difficult for crystallization no matter how long you put it, including putting it in the refrigerator.

First of all, all pure honey has the possibility of crystallization, but honey does not mean that it is fake honey, because honey crystallization is affected by a variety of factors, including honey glucose content, storage temperature, water content and nectar source type. Usually honey with higher glucose content is prone to crystallization; It is easy to crystallize when stored at 13-14 degrees; Mature honey crystallizes more easily than unripe honey. The opposite is also true, so some pure honey is not easy to crystallize.

At the same time, honey crystallization is not an accurate way to tell whether honey is real or fake. Honey crystallization is just a normal physical phenomenon, because glucose has the property of easy crystallization, and honey is a supersaturated solution of glucose, so when the conditions are suitable, the very small glucose crystal nuclei in honey gradually increase, grow, become the mother of crystals, and connect with each other, honey will crystallize. This change is like water turning into ice, it does not affect the nutritional content of honey, and it is not possible to judge whether honey is real or fake.

Therefore, it is indeed too one-sided to judge the authenticity of honey by whether the honey is crystallized or not, but you can look at the detection data of honey when buying, so that you can clearly understand the quality of honey and let you accurately avoid those inferior honey.