Honey does not crystallize, why does honey crystallize and there are not?

There are two main reasons why honey crystallizes when stored in the refrigerator.

First, it has to do with the sugar composition of the honey itself. If the honey is high in glucose and low in fructose, this honey is easy to crystallize, such as linden honey and rape honey; Honey is low in glucose and high in fructose, so this honey is not easy to crystallize, such as acacia honey.

Second, it has to do with processing technology. Some manufacturers have better filtration effects. Honey has almost no pollen particles or small crystalline particles left, so it is not easy to crystallize. ”

Only real honey crystallizes, fake honey does not, and there is no change in the quality of honey crystallization. With the decrease of temperature or continuous low temperature, honey will slowly change from liquid to crystalline state, color from dark to light, most honey after crystallization color is milky white or white, crystal particles are coarse and fine, coarse such as gravel, fine such as lard cream. Due to the different collection of flowers, the time required for honey crystallization is also different, cauliflower nectar and linden honey crystallize in a few days at low temperatures, while jujube nectar, acacia nectar and other honey seeds that are not easy to crystallize take three or four months to crystallize, so the honey of different flowers should be treated differently.

If the honey does not crystallize, it is a matter of temperature, or it may be a problem of the honey itself, and the fact that the honey does not crystallize does not mean that the honey is of poor quality.

According to the situation you described, you are honey that does not crystallize. Red rice is good honey if it doesn't crystallize. If honey crystallizes, it is not suitable for honey, I wish you good health.

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.

Reasons why honey does not crystallize:1In order to make a big profit, take out high nutrient crystals such as amino acids, active enzymes, and glucose and sell them to pharmaceutical factories.

The remaining honey is not crystallized and not good-looking, and the nutrition is low; 2.In order to make the product look good, the pursuit of non-crystallization. After high temperature treatment, it destroys nutrients such as amino acids, active enzymes, and glucose, and has a good color and does not crystallize.

3. Cook with white sugar, because white sugar does not crystallize after dissolving into water, and the color is good-looking. Truly natural honey crystallizes in the winter and from the bottom to the top. The more results, the higher the content of natural amino acids, active enzymes, glucose.

If the honey changes color (black with a bluish tinge after discoloration), it means that the honey has been processed and substances such as white sugar have been added. If the addition remains the same, it means that the honey is authentic. (Note:.)

Honey with added amino acids can no longer be drunk. 2. Use a paper towel to test whether there is moisture. Take a little honey and put it on paper, if the honey spreads quickly, it means that there is moisture in the honey.

Conversely, if the diffusion is too slow or not diffusion, it means that there is not enough moisture in the honey and it is a relatively pure honey. 3. See if the honey will crystallize. Generally speaking, the crystals of honey synthesis are relatively soft and easy to separate when placed on the hand.

The white sugar precipitated by fake honey is relatively fine, and there will be a rustle sound when placed on the hand. 4. Look at whether there are a large number of bubbles on the surface, pure honey should have its unique color, generally jujube nectar is dark in color, and acacia nectar is light in color. If honey ferments?

A large number of bubbles will be produced on the surface, and the color will be deepened when white sugar is mixed in the honey, and the honey mixed with starch is mixed, not obviously chaotic, and the transparency is poor. High-quality honey has a mellow taste, a sweet aftertaste, a slightly spicy throat, and a long aftertaste, giving people the feeling of a sweet and sweet taste, or a very slight sour taste, poor quality or fake honey will have other peculiar smells except sweetness. If it is mixed with sugar, the white sugar taste is stronger, and the honey mixed with starch will reduce the sweetness and weaken the fragrance.

Sixth, look at the label can also be identified by looking at the label of the product. Honey that says "Sugar White Candy Glucose Syrup High Fructose Syrup" in the ingredient list is fake honey.

Honey with a high fructose content is usually not easy to crystallize, and it is not easy to crystallize when stored in an environment above 27 at room temperature.

Honey crystallization is affected by a variety of factors, including glucose content, storage temperature, water content, and nectar source.

Some honey crystallizes and some honey does not crystallize for the following reasons:

1. It may be that the proportion of glucose and fructose contained in honey is relatively small, which makes it difficult to crystallize, and 2. Honey is not easy to crystallize when the temperature is high.

3. Unscrupulous merchants directly mix maltose syrup with honey to make the honey permanently uncrystallized.

4. Most of the low-priced honey sold on the market is fake honey, and fake honey generally does not crystallize.

Related information: Honey crystallization is an inherent property of honey, that is to say, all naturally ripe honey will crystallize, the difference is only the difficulty of crystallization, crystallization is not necessarily real honey, but the honey that is not crystallized at all must be fake honey.

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.

Honey crystallization is actually caused by the glucose in honey, which mainly depends on the ratio between glucose in honey and fructose (which is not easy to crystallize), i.e. the percentage of glucose in raw sugar. In general, when the ratio of glucose sugar to fructose is 1:1, the crystallization is slow; When the ratio is 1:

2. When the proportion of crystallization, that is, when the glucose content is higher than the fructose content, the temperature is suitable for crystallization to appear soon. Once the crystallized honey melts, it is difficult to recrystallize even if it is easy to crystallize; Even if crystallized, the color may become darker.

In short, honey crystallization is only a physical process, crystallized honey does not necessarily deteriorate, and it cannot simply be assumed that a large amount of crystallized honey is mixed with sugar.

Summary. Honey is rich in glucose and fructose, and glucose is easy to knot.

The properties of crystals, and the solubility of glucose when the environment changes.

It will be reduced, and the glucose that cannot be dissolved will be precipitated from the honey.

come, and therefore crystallize; Some are not crystallized Ken is the difference of honey species, and it is also affected.

Water content and temperature factors affect crystallization.

Why does honey crystallize and some don't?

Because the content of honey is glucose and fructose, and glucose has the characteristics of easy crystallization, when the environment changes, the solubility of glucose will also decrease, and the glucose that cannot be dissolved will be precipitated from the honey, so it crystallizes; Some non-crystallization is the difference of honey species, and it is also affected by water content and temperature factors.

Crystallization genesis. 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 is nectar made in a hive by insect bees harvested from the flowers of flowering plants. Bees take nectar or secretions from the flowers of plants with a water content of about 80%, but why do we sometimes buy honey that is not crystallized? Let's take a look with me.

Reasons why honey does not crystallize:

1. In order to obtain large profits, take out high nutrient crystals such as amino acids, active enzymes, glucose, etc., and sell them to pharmaceutical factories.

2. In order to make the product look good, the pursuit of non-crystallization, after high temperature treatment, destroy amino acids, active enzymes, glucose and other nutrients, good color, non-crystallization.

3. Boil with white sugar, because white sugar will no longer crystallize after dissolving into water, and the color is good-looking. Real natural honey crystallizes in winter, from the bottom to the top, the more crystallization, the higher the content of natural amino acids, active enzymes, and glucose. Natural crystalline honey is the most popular in foreign countries.

How honey is selected:

1. Use iodine to determine whether there are additives.

If possible, when buying honey, pick out a little honey and mix it with a drop or two of iodine, if the honey changes color (black and slightly blue after discoloration), it means that the honey has been post-processed, adding white sugar and other substances. If the dripping of iodine does not fade, it means that the honey is authentic. (Note:.)

Honey that has been added to iodine can no longer be drunk).

2. Use a paper towel to test whether it contains moisture.

Take a little honey and put it on a paper towel, if the honey spreads quickly, it means that water has been added to it. On the contrary, if the diffusion is very slow or there is no diffusion, it means that no water has been added to the honey and it is relatively pure honey.

3. See if the honey will crystallize.

Generally speaking, if honey is good, it will crystallize as the temperature drops (like solidified lard). The amount and speed of crystallization vary depending on the type of honey. Whereas fake honey generally does not crystallize.

The beekeeper said, "The sugar added to some fake honey will also have something similar to crystallization under certain conditions, forming a precipitate at the bottom of the bottle. However, the crystallization of real honey and the precipitation of fake honey are easy to distinguish, and the crystals of honey are relatively soft and easy to twist when placed on the hand. The sugar precipitation precipitated by fake honey is relatively dense, and when it is placed on the hand, it will have a gritty feeling.

Fourth, see if there are a large number of bubbles on the surface.

There should be no large number of bubbles on the surface of pure honey, and different honeys should have their own unique colors, generally jujube nectar is darker in color, and acacia nectar is lighter in color. If honey ferments? A large number of bubbles will be produced on the surface, and when white sugar is mixed into the honey, its color will be deepened, and the honey mixed with starch will appear cloudy and untransparent.

Fifth, look at the taste.

High-quality honey has a mellow taste, a long aftertaste, a slightly spicy throat, and a long aftertaste, giving people a feeling of aromatic sweetness, or a very slight sour taste, and the quality is inferior or fake honey, there will be other peculiar smells in addition to sweetness, such as molasses, white sugar is stronger, and starch-mixed honey has a reduced sweetness and weakened fragrance.

6. Look at the label.

You can also distinguish by looking at the label of the product, and honey that says "sucrose", "white sugar", "fructose syrup", "high fructose syrup", etc. in the ingredient list of the product is fake honey.