Why do some honey be solid?

Some honey becomes solid when stored or at low temperatures because of the high sugar content in honey, and when the temperature is lowered, the glucose and fructose in it crystallize into solids. In this case, simply place the honey in a warm environment (do not heat it directly), such as next to a heater or in warm water, and stir slowly to return it to its liquid state. It is important to note that overheating honey or heating it too frequently can destroy the nutrients in it and reduce the quality and efficacy of the honey, so it is not recommended to overheat the honey.

It should be noted that the quality of honey is not directly related to whether it is easy to crystallize. Ma Erge Qinling Soil Honey, Honey Xiaowutu Honey and Zhenfeng Baicao Soil Honey are all high-quality soil honey, using natural and organic beekeeping environment and technology, with delicate taste and rich nutrition, which is worth recommending.

Honey crystallizes in a solid state, and some honey crystallizes easily and begins to crystallize at a temperature of 20.

Because honey is a viscous liquid at room temperature, and when it gets colder in winter, it will form lumps together, so some honey is solid.

The bee is in a liquid state, but it is relatively thick, not very thin, and then in winter, when the weather is cold, its honey will clump, so it looks solid.

Because some honeys are very pure and will slowly solidify when exposed to cold, solid bees are often the best, the most natural without additives.

Because honey crystallizes, partial or full crystals can be formed when stored for a long time or at a low temperature, and the crystallization is glucose, and the part that does not crystallize is mainly fructose.

Because honey crystallizes below 15 and then solidifies, some honey is solid.

This state is due to the fact that the honey crystallizes and can form partial or full crystals when stored for a long time or at a low temperature.

Honey is not necessarily in liquid form, but also in a solid state, so it may be a different variety.

Ordinary liquid honey becomes solid because of crystallization.

1. Honey has the characteristics of crystallization, when the temperature of honey is lower than 15 degrees Celsius, honey will crystallize, the reason is that the glucose in honey precipitates into a solid phenomenon at low temperature, and the glucose crystals will become solid together with fructose.

2. 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.

3. The speed of honey crystallization is related to the glucose crystal nucleus, temperature, moisture and nectar source contained in honey. 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.

Hello! This doesn't have to be fake.

Why doesn't honey crystallize in summer?

In autumn and winter, due to the easy crystallization of glucose in honey, the honey at this time sometimes appears "back to sand", and the nutritional value of "back to sand" honey has not changed significantly, and it can still be taken. Most consumers have always thought that honey should be in liquid form, but if it becomes lard after a period of time, and the precipitation gradually increases, they will be suspicious and cry out. There are people who no longer buy, and there are people who ask for returns.

Because they think that honey crystallization is mixed with sugar, they look for honey that does not crystallize, which makes fake honey that is not easy to crystallize and high-temperature concentrated honey with unscientific technology have a market. The natural crystallization of honey is a purely physical phenomenon and is not a chemical property. The speed of honey crystallization is closely related to the number of glucose crystal nuclei, temperature, water content and nectar source flower species.

Under normal conditions, the higher the content of glucose in honey, the greater the number of crystal nuclei, and the faster the crystallization speed, because the crystallization of honey is essentially a phenomenon and process in which glucose is precipitated and separated from honey. From the point of view of molecular theory, the glucose molecule in honey is originally moving in an orderly manner, but at a certain temperature, when the glucose in the honey exceeds its solubility and becomes a supersaturated solution, a part of the glucose molecule begins to move and arrange regularly in the honey, 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, which are separated from the honey, and the crystals are quickly produced. This is the whole process of honey crystallization. Therefore, crystallized honey not only has no effect on its nutritional composition and application value, but also makes its properties more stable, and the crystals precipitated are glucose, which is very soft rather than white sugar (honey mixed with sugar is very hard when poked with chopsticks after precipitation).

Crystallized honey is best eaten directly, or it can be dissolved by heating it in hot water at about 60°C. Of course, a few honey such as acacia flowers and jujube flowers have a high fructose content, so they rarely crystallize. In addition, honey that has been concentrated at ultra-high temperatures is generally not easy to crystallize because it destroys the crystal core, but at the same time, it also destroys the nutrients, making it very valuable.

Fake honey generally has no crystallization properties.

Honey cannot be judged by crystals.

Crystallization is a relatively slow process, and the melting process will also be relatively slow, therefore, everyone should rationally look at the process of crystallized honey melting in summer, and do not think that honey crystallizes in winter and melts into a liquid state immediately in summer.

Honey becomes a solid is actually said to be crystallized, crystallization is a characteristic of honey, honey is a supersaturated solution of sugar, when the conditions are right, the small crystal nucleus of glucose in honey will continue to move and precipitate, and finally form crystals.

However, due to the difference in honey species, the glucose content of different honeys is also different, and those honey seeds with less glucose content are not easy to crystallize, so some honeys are solid and some are liquid.

The form of honey is related to the temperature and the honey species. Some honey does not crystallize, and some honey crystallizes when the temperature is low. The honey you are talking about is solid or crystallized, and it slowly turns into a liquid as the temperature rises.

Honey becomes solid because honey crystallizes.

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 in a regular manner, forming a tiny crystal nucleus and becoming a crystalline center.

Because honey is a supersaturated solution of sugar, some single flower nectar will crystallize at low temperature, and the crystallization is glucose, and the part that does not produce crystallization is mainly fructose, and 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.

Because honey contains more glucose in its composition.

If it is placed in a place with a suitable ambient temperature, the glucose crystals in it will continue to grow, resulting in a white solid. It is normal for honey to turn white solid after a period of time. It does not affect the quality of honey, and some honey will be dark yellow after crystallization.

The crystallization of honey is also related to the type and water content of honey. For example, milk vetch honey and acacia clump late honey are easy to crystallize.

Honey does not crystallize and has nothing to do with quality, mainly with the temperature has a relationship with the line, the temperature is high, the honey will not crystallize, the temperature is low, the honey will crystallize. At the same time, only a few honey species such as jujube nectar, acacia honey and milk vetch honey are not easy to crystallize, and most other honeys are easy to crystallize.

How to choose honey:

1. If you can open the honey product, then it is recommended to dip the chopsticks in a little honey, and then put the chopsticks up to see the honey flow downward.

2. Flip the honey bottle quickly, you can see that there will be rising bubbles at the bottom, if the bubbles rise very slowly, the quality of this honey product is better, because this shows that the density of honey is relatively large.

3. Put a spoonful of honey into a cup, add four to five times of hot water to dissolve it, and let it stand for three to four hours if there is no precipitation, it is pure honey and good honey.

Honey becomes a white solid, i.e., crystallization.

Glucose is the main component of honey, and the sugar has the property of easy crystallization, so when the conditions are suitable, the glucose crystal nucleus in the honey grip hall will gradually increase and grow, become the mother of crystals, and connect with each other, very slowly downward, crystallization will appear. After the honey crystallizes, the appearance changes from liquid to solid, and the color also becomes lighter, and some honeys with a lighter color will appear white crystals.