Will authentic honey crystallize, will honey crystallize

Honey crystallization is due to the fact that honey contains a large amount of glucose, which crystallizes under certain conditions. Honey is taken out of the hive by people using centrifugation, so any honey is initially obtained by beekeepers in a liquid state, but with the change of time and temperature it gradually changes to a viscous or solid state, which is a physical change in honey, which is a normal phenomenon, does not affect the quality of honey, can be eaten normally, this phenomenon is called crystallization". The reason for the crystallization of honey is that the glucose in honey has a crystalline nuclear structure, which will expand and form crystals under certain temperature conditions, which is a pure physical phenomenon inherent in natural honey.

The speed of honey crystallization is related to the number of glucose crystal nuclei in honey, that is, it is directly related to the flower species of honey. China's land is vast, and there are many kinds of honey pollen source plants and flowers that can be collected by bees, such as acacia, jujube trees, and wattles in North China; linden trees in the Northeast; Rape, milk vetch, lychee, loquat, as well as many medicinal plants such as astragalus, codonopsis, coptis, motherwort and other medicinal plants in the south, as well as wild osmanthus in the mountainous areas, are all excellent nectar source plants. The types of honey are distinguished according to the flowers of different plants collected by bees, and generally bees collect the flowers of any plant called honey, such as the honey collected from the jujube tree, the astragalus honey collected from astragalus, and the lychee honey collected from lychee.

Except for a few kinds of honey such as jujube flower, acacia and codonopsis, most of these honeys are relatively easy to crystallize. Many consumers mistakenly believe that honey has white crystals in it and mistakes it for adulterated honey. But in reality, crystallized honey is not necessarily fake honey.

According to the relevant experts of the Shandong Provincial Quality Supervision Bureau, crystallization is also the characteristic of some honey products, which is the crystal formed by the glucose contained in the honey at a certain temperature, which is a normal physical phenomenon, and the honey itself has not deteriorated and does not affect the consumption. At the same time, due to the different varieties of honey, the amount and speed of crystallization are also different. Fake honey is not crystallized, but the white sugar added to some fake honey will also precipitate under certain conditions, forming a precipitate at the bottom of the bottle.

In fact, the crystallization of real honey and the precipitation of fake honey are easy to distinguish, among which the crystals of real honey are softer and can be easily twisted on the fingers, while the white sugar precipitation precipitated by fake honey is denser, and there is a gritty feeling when twisted on the fingers. Consumers should carefully check the label of honey when purchasing, some products have sucrose, sugar, fructose syrup, high fructose syrup, etc., and pure honey products are not allowed to add these substances.

Normally, honey is liquid, but when the storage environment, temperature, and humidity change, then many honeys will crystallize. Therefore, honey crystallization can be regarded as a normal physical change, and it will not change in terms of its nutritional value and efficacy.

In fact, honey crystallization begins to crystallize one after another when the temperature becomes low, but some honey varieties, such as acacia nectar, are easy to crystallize even if they are pure, and some are not easy to crystallize such as jujube nectar. However, many people have misconceptions about honey crystallization: some people will think that honey has deteriorated or is fake honey mixed with white sugar, so it is not easy to crystallize.

In fact, judging the quality of honey by crystallization is not scientific. It's like ice turns into water and water freezes, but the chemical composition of the honey itself does not change.

This is a problem of misconception, the nectar of different nectar source plants contains different ratios of fructose and glucose content, and honey with fructose greater than glucose is not easy to crystallize, and vice versa. Crystallization or non-crystallization has nothing to do with the authenticity of honey.

Authentic honey is crystallized, honey contains a large amount of glucose and fructose, of which glucose has the property of easy crystallization, honey crystallization is essentially glucose crystal precipitation. At the same time, honey crystallization is a normal physical phenomenon, although after crystallization, honey changes from liquid to solid, and the color becomes lighter, but the nutrients in honey do not change, so the quality of honey has not changed.

Hello! 1. Pure honey will crystallize. Honey crystallization is due to the fact that glucose gradually crystallizes when left at a lower temperature for a period of time. 2. Crystallized honey can be recovered. When the ambient temperature rises, the crystals of the honey melt.

Divide the situation. Crystallization is the inherent physical property of all naturally mature honey, that is to say, natural mature honey will naturally crystallize under certain conditions, but some honeys such as rape nectar, linden honey and so on are very easy to crystallize, and some honeys such as locust nectar, jujube nectar, etc. are relatively difficult to crystallize. <

Divide the situation. Crystallization is the inherent physical property of all naturally mature honey, that is to say, natural mature honey will naturally crystallize under certain conditions, but some honeys such as rape nectar, linden honey and so on are very easy to crystallize, and some honeys such as locust nectar, jujube nectar, etc. are relatively difficult to crystallize.

Honey that does not crystallize at all is definitely fake honey, which is contrary to many people's perception of honey, in most people's subconscious honey should be a viscous liquid, and those honeys that are easy to crystallize are fake honey made by mixing with sugar or other syrup.

It cannot be absolutely said that real honey will crystallize, it can only be said that real honey is easy to crystallize. Honey is prone to crystallization, which is a physical phenomenon. The crystallization of honey is essentially a phenomenon and process in which glucose is precipitated and separated from honey.

Honey crystallization is a problem often encountered in the process of eating honey, with the extension of time and the change of temperature, especially in winter, honey tends to change from liquid to crystalline state, the color changes from dark to light, most of the honey is milky white or white, delicate or rough translucent crystals after crystallization. This change in honey often leads some people to misunderstand that it is due to the incorporation of honey with white sugar. In fact, this is a natural physical change in honey, not the result of sugar blending.

It will lead to the crystallization of honey, mainly depending on the ratio between glucose and fructose (not easy to crystallize) in honey, crystal nuclei in honey, ambient temperature, honey concentration, nectar source and other factors:

1. There are certain very fine glucose crystal nuclei in honey, and there are also certain pollen grains, and under certain conditions, the supersaturated glucose in honey will precipitate around these small crystal nuclei and grow into crystals. The more crystalline nuclei there are in honey, the faster it crystallizes.

2. The crystallization speed of honey is also affected by temperature, and it is easiest to crystallize at 5-14 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.

3. The concentration of honey is also an important factor affecting the crystallization of honey, generally the water content is low, it is very easy to crystallize, and the immature honey with more water content will slow down or not fully crystallize due to the reduction of the supersaturation of the solution.

4. 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. This is mainly due to the high proportion of fructose (which is not easily crystallized) in honey.