Why doesn t wild honey crystallize, why does honey crystalline and why doesn t?

Crystallization is a property of honey, and the main component of honey is glucose.

and fructose, in which glucose has the property of easy crystallization, as long as the temperature, environment and other conditions are suitable, these small crystal nuclei of glucose will continue to move and increase, and finally connect with each other, slowly decline, and gradually begin to crystallize from the bottom until a crystal is formed.

But honey crystallizes.

It is also affected by a variety of factors, such as glucose content, maturity of honey, storage environment, temperature, number of honey extractions and other reasons. Especially at temperatures of 13-14 degrees Celsius.

, the movement of these small crystalline nuclei of glucose will increase, which will speed up the crystallization of honey. So some honeys are easy to crystallize, and some honeys are not easy to crystallize.

First of all, if you buy real honey, then it is normal for the above situation to occur, it is a physical phenomenon of honey, called honey crystallization. Crystallization is another important physical property of honey, which is a saturated solution of glucose. Under suitable conditions, the small glucose crystal nuclei continue to increase, grow up, and form crystals.

Slowly sinking, at a temperature of 13-14, can accelerate the crystallization process. However, honey contains fructose, which is almost equal to glucose, and gelatinous substances such as dextrin, which are very viscous and can delay the crystallization process. Honey is more stable than other supersaturated solutions.

In honey with low water content, most of the crystals remain in the honey, and fructose is mixed in the middle to become a whole; In honey with high water content, the crystallized glucose grains quickly sink to the bottom, forming obvious solid and liquid layers, which are called "semi-crystalline". It is also sometimes found that glucose crystals are in the upper layer, and the bottom layer is liquid, with gas in between, because the fermentation of crystalline honey produces carbon dioxide, which pushes the solid crystal nucleus to the upper layer and adheres to the wall of the container. Crystalline honey has a fine, fine-grained and coarse-grained difference in morphology, which is related to the composition of the honey as well as the storage conditions, some honey is easy to crystallize, most honey crystallizes at lower temperatures, and a few honeys do not crystallize for a long time.

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Whether honey crystallizes or not is related to the composition of honey, whether it is wild honey or not, as long as the composition of honey is not crystallized, then this honey is not easy to crystallize, because honey will crystallize in the end with the drop of temperature, but some are easy to crystallize, and some are not easy to crystallize. As long as the temperature is low enough, it will eventually crystallize.

The reason why some honey crystallizes and some honey does not is that honey crystallization is affected by many factors.

The tendency of honey crystallization depends on glucose content, storage temperature, water content and nectar source. In general, honey with a higher glucose content is prone to crystallization; It is easier to crystallize when stored in an environment of 5 14; Honey with low water content is more likely to crystallize. On the contrary, it is not easy to crystallize.

As a result, some honeys crystallize and others do not.

As long as it is pure natural honey will crystallize, so far, no honey has been found to be completely uncrystallized, honey crystallization is caused by the glucose in honey, with the change of temperature, glucose molecules in the honey began to move and arrange regularly, forming a tiny crystal nucleus, becoming a crystalline center, more glucose molecules are regularly arranged on all sides of it, and gradually form larger crystals, which is honey crystallization. Some honey may not crystallize for the following reasons: 1. The honey components that have been concentrated and processed at high temperature are destroyed and will not crystallize; 2. The maturity of honey is low (the natural moisture contained is large, commonly known as water honey, and the consistency is not high), and it is not easy to crystallize; 3. Adulterated honey, the composition of adulterated honey is completely different from natural honey; 4. There are a few kinds of honey with high content of natural fructose that are not easy to crystallize (such as:

Acacia honey), or when the temperature is particularly low, the crystallization is slower, and if it is in the southern coastal areas, it may not crystallize in winter.

Hope solves your problem, hope.

Hello dear, it's not that it doesn't crystallize, but that the speed and degree of honey crystallization. In fact, pure honey will automatically crystallize in winter or when the temperature is below 12 degrees, and good honey will look like frozen lard when crystallized. The reason why honey crystallizes is because natural honey contains a large amount of high nutrients such as amino acids, active enzymes, glucose, etc., which will automatically coagulate at low temperatures, causing honey to crystallize.

Extended information: The honey that will not crystallize is generally caused by the following reasons: 1. In order to pursue high profits, some enterprises and manufacturers extract all the high nutrients in the honey and sell them to pharmaceutical factories.

2. In order to make the color of honey look good, it is deliberately processed at high temperature, which destroys the original high nutrients, resulting in the honey not crystallizing, and we generally call this honey "cooked honey". The "Compendium of Materia Medica" records: "Raw honey is cold and supplemented, and cooked honey is warm", so cooked honey has no nutritional value and medicinal value.

3. Add maltose, sugar, etc. to the honey for modulation, the general concentration is higher, the color is as good as vegetable oil, and it will not crystallize, we generally call this honey "configuration honey".

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Honey is a supersaturated solution of sugar, the main components are glucose and fructose, and glucose has the characteristics of easy crystallization, when the environment changes, the solubility of glucose will also be reduced, and the glucose that cannot be dissolved will be precipitated from the honey, so the honey crystallization is essentially glucose crystallization, that is to say, any natural mature honey will crystallize, and the honey that is not crystallized at all must not be pure natural mature honey.

Honey crystallizes mainly because the glucose in it is a substance that crystallizes easily. Generally speaking, when left at a lower temperature (0-14) for a period of time, the glucose will gradually crystallize, so the honey crystallization is actually caused by the glucose in the honey.

Honey (which has been broken down by enzymes in the saliva of bees) is composed of two monosaccharides, glucose and fructose, which can be directly absorbed by the body without first being decomposed into simple sugars, so it is easier to be absorbed by the body than white sugar (sucrose). In addition to glucose and fructose, the ingredients also contain various vitamins, minerals, and amino acids. 1kg of honey contains 2940kcal of calories.

Not necessarily. The crystallization of the honey is formed by the crystallization of glucose, which is a natural phenomenon and does not mean that the quality of the honey is problematic. In fact, the crystallization of honey does not affect its nutritional value and taste, and it is simply heated in warm water in a hidden cavity to dissolve and return to its original shape.

However, the rate at which honey crystallifies is related to factors such as temperature, storage conditions, and nectar source variety. Some honeys may be slower to crystallize due to their higher fructose content, but their quality is not bad. If the honey you buy does not crystallize, it does not mean that it is of a defective quality.

It is recommended to choose regular honey brands, such as Ma Erge Qinling Soil Honey, Honey Xiaowutu Honey and Zhenfeng Baicao Soil Honey, etc., to ensure that you can buy authentic honey products.

The reason why some honey crystallizes and some honey does not crystallize is because it is related to the content of glucose in honey and the degree of warmth, the temperature is between 4 degrees and 11 degrees and the content of glucose in honey is high, honey will crystallize, and honey will not crystallize.

Honey knot hand crystallization is the formation of particles around the crystal nucleus of glucose wild potatoes, and a layer of fructose, sucrose or dextrin film is wrapped around the particles, which gradually coalesce and expand, and the honey in the whole container partially or completely forms a loose solid state, therefore, honey crystallization is a normal phenomenon, which has no impact on its nutrients and application value, and does not affect consumption.

Real honey has crystals. Honey crystallization is a natural phenomenon of honey.

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 originally moving in an orderly manner. But the glucose in the honey exceeds its solubility and becomes a supersaturated solution.

A part of the glucose molecules in the honey begins to move and arrange in a regular manner, forming a tiny crystal nucleus, which becomes a crystalline center. More glucose molecules are arranged regularly on each side of it, gradually forming larger crystals that separate from the honey, which is called honey crystallization.

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.