What are the white crystals in honey

This is a normal phenomenon of honey crystallization and will not affect the taste and quality of honey.

Scientifically speaking, 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.

However, when 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 up regularly, forming a tiny crystal nucleus and becoming a crystallization 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.

Different honeys will have different crystallization states. Some crystals are as delicate as lard, and they melt in the mouth. Such as rape honey, linden honey, tung nectar, etc., some crystalline particles are coarse, such as vitex honey, milk vetch, etc., and there is a rustling feeling in the mouth, which is a normal crystalline state.

The white crystals in honey are glucose crystals. Honey is rich in glucose and is a supersaturated solution of glucose, when the solubility of glucose is reduced by temperature and other factors, the insoluble glucose will be precipitated from the honey in the form of crystals, and eventually the honey will gradually change from a viscous liquid to a soft solid structure, but the difficulty of crystallization and the state after crystallization of honey are different for different honey species.

Honey crystallization is slow and gradual, first some of the glucose molecules are arranged in an orderly manner to form a crystal nucleus, and then more glucose molecules are regularly arranged on all sides of the crystal nucleus, gradually forming a larger crystal and separating from the honey, while the same thing happens elsewhere in the honey, eventually causing some or all of the honey to coagulate into a soft solid structure.

Honey can crystallize under certain conditions, and the crystallization state mainly depends on the number of crystal nuclei and the speed of crystallization, among which the number of crystallization nuclei is relatively large and the crystallization speed is relatively fast, the honey is mostly oily after crystallization, the number of crystallization nuclei is relatively small but the crystallization speed is relatively fast, the honey is more fine granular after crystallization, and the honey is more coarse granular after crystallization when the number of crystallization nuclei is relatively small and the crystallization speed is relatively slow.

The white crystals in honey are glucose. 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. When 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 up regularly, forming a tiny crystal nucleus and becoming 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.

Different honeys will have different crystallization states. Some crystals are as delicate as lard, and they melt in the mouth. Such as rape honey, linden honey, tung nectar, etc., some crystalline particles are coarse, such as vitex honey, milk vetch, etc., and there is a rustling feeling in the mouth, which is a normal crystalline state.

The white precipitate in honey is the crystallization of honey, most honey will appear white or amber precipitate after a long time, according to the different varieties of honey, the color and shape of these precipitates may also be different, this is not white sugar, this is a very natural physical phenomenon of honey, called honey crystallization. The main components of honey are sugar and water, of which sugar accounts for about 80% of honey, and the sugar mainly includes two kinds of monosaccharides, glucose and fructose, the reason why honey crystallizes is because the glucose in honey will slowly crystallize during low temperature or long-term storage, and the crystals are getting larger and larger to form and precipitate at the bottom, not white sugar.

The white crystals in honey are essentially a phenomenon in which glucose is separated from honey, and the crystals are actually honey. From a molecular point of view, the glucose molecule in honey moves in an orderly manner.

As long as it is really pure honey should be crystallized, honey is a saturated solution of glucose and fructose, under the right temperature and moisture conditions, the small glucose crystal nucleus continues to increase and grow, it will form a crystalline, at a temperature of 13-14, it can accelerate the crystallization process, the honey with low moisture content is easy to crystallize in the whole bottle, and the honey glucose grain with high moisture content quickly sinks to the bottom to form "semi-crystallization".