Some time after the honey has been soaked, sediment appears

This is a normal phenomenon, it does not affect the consumption, and if it is crystallized, it means that your honey is more pure, at least not fake. It is not possible to judge the quality of honey from whether it crystallizes or not, some honey is easy to crystallize, and some are more difficult to crystallize. The following is explained. (Fake honey never crystallizes).

The rate at which honey crystallizes is related to the glucose crystal nucleus, temperature, moisture, and nectar source it contains. 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.

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.

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. The crystals are glucose, not sugar.

In fact, honey that is really mixed with white sugar is not easy to crystallize, and honey that is easy to crystallize is pure honey. Therefore, 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.

See how long you've been building? If it's for a while, it's nothing. I have a lot of honey in my house, and it's all freshly made from the beehive, and it's been like that for a long time, it's okay!

Generally speaking, good honey will not have flocculent precipitation!

The flocculent precipitation is mainly due to the infiltration of white sugar or brown sugar into the honey, which is inferior or fake honey, although it will not cause any harm to human health! But it is still recommended that you do not eat it! Especially diabetics, don't eat it!

Pure honey can be eaten by diabetics!

You can drink it, put more honey, a little less, and soak it in warm water below 40 degrees. Hot water can damage the beneficial substances of honey.

This is the product of blended honey, the crystallization of white sand sugar! You can eat it.

If you store it at 20C, it is normal, it is the crystalline of honey, but above 20C, it means that you are on maternity leave.

The white crystals are the fructose crystals in the honey.

Because of the temperature, the honey crystallizes. If you go to the supermarket in the winter, you'll find that it's all white. And at least it shows that it is relatively authentic.

It's sugar, honey has a lot of sugar, it's edible, trust me.

It is the crystallization of honey fructose, which proves that the honey is real.

It is not melted white sugar, and now a lot of honey is not pure, and white sugar is added, in order to reduce costs

Sugar. Honey does not crystallize.

Pure honey Oh, only pure honey has these phenomena.

The explanation is true, and if there is none, it is false.

Normally, my family is a beekeeper.

That means that the honey is fake.

Normal. Without this precipitation is adulteration.

It's fructose crystals, that's the essence

No, it's a physical phenomenon; Honey is a supersaturated solution of glucose and fructose containing a variety of nutrients. Since glucose is easy to crystallize, the separated honey will gradually crystallize when left at a lower temperature for a period of time. The speed of its crystallization is related to the glucose crystal nucleus, temperature, and water nectar source it contains.

Why does honey crystallize after a long time?

As long as it is pure honey, it will crystallize, but the speed of crystallization is related to the variety of honey, the temperature of honey production, the production season, and the storage conditions. For example, the purple honey produced by the alumni bee farm of the Agricultural University Bee School will generally crystallize in 4 months, and the bitter prickly honey will crystallize in 3 months.

Honey is a supersaturated solution of sugar, and some single nectar will crystallize at low temperature, and the part that produces crystals is glucose, and the part that does not produce crystallization is mainly fructose. Honey crystallization is related to honey species and storage conditions. Generally, honey crystallizes below 13 degrees Celsius, while rape honey and linden honey will crystallize at 13 to 14 degrees Celsius, and acacia honey is not easy to crystallize.

Although jujube nectar is a variety that is not easy to crystallize, if there is a small amount of crystallization, it is still a natural phenomenon, please feel free to eat. 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.

Honey crystallization treatment method:

Soak the honey in hot water along with the bottle, but be careful that the hot water temperature must be below 50 degrees Celsius, as too high a temperature will inactivate the enzymes in the honey and lose vitamins.

You can put the bottle together in a pot of cold water and heat it slowly, when the water temperature reaches 50 or 60 degrees, the sediment will melt naturally, and it will not settle again.

Leave it on to melt naturally in the summer.

The white precipitate inside the honey is the crystallization of the honey.

In fact, the vast majority of honey produces this white precipitate, which is crystallized.

The amount of crystallization and the state are related to the type and temperature of its plants, the amount of crystallization or the honey that can be fully crystallized is generally low in moisture, high in concentration, and not easy to deteriorate, so it is high-quality honey, and its crystals are twisted by hand, the feel is delicate, and there is no sense of sand. Fake honey, on the other hand, is not easy to crystallize, or can precipitate part of it, and the sediment is hard and not easy to crush.

You can use this method to identify the purity of your honey and decide whether to continue using it or not, depending on the situation.

It is a precipitated glucose crystal, and it is completely drinkable.