The honey is all crystallized, can I still eat it? Will the nutrition be lost?

Honey crystallization is a problem that is often encountered during the consumption of honey. With the extension of time and the change of temperature, the honey will often change from liquid to crystalline, and the color will change from dark to light. This change in honey often causes some people to misunderstand that it is caused by the incorporation of honey with white sugar.

In fact, this is a natural variation of honey, not the result of adulterated sugar.

Honey is a supersaturated solution of glucose and fructose containing a variety of nutrients. Since glucose is easy to crystallize, the separated honey will gradually crystallize when left at a lower temperature for a period of time. The speed of its crystallization is related to the glucose crystal nucleus, temperature, and water nectar source it contains.

The glucose crystal nucleus in honey is very small and is present in the nectar and in the spleen of the old nest where the honey has been stored. Under certain conditions, the glucose in honey grows and crystallizes around these tiny crystal nuclei. The more crystallized nuclei a honey contains, the faster it crystallizes.

The speed of honey crystallization is also affected by temperature, and it is easiest to crystallize at 13-14. If it is lower than this temperature, 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. Therefore, in the process of preserving honey, it is necessary to control the temperature to delay the process of honey crystallization.

The crystallization of honey is also related to the type and water content of honey. For example, milk vetch honey, black locust honey, and jujube honey are not easy to crystallize; Rape nectar, wild dam honey, cotton honey, and sunflower honey are easy to crystallize. All crystallized honey generally has a low water content and should be stored for a long time and is not easy to deteriorate.

Unripe honey with a high water content will also crystallize slowly or not fully due to the reduced supersaturation of the solution. The crystallized glucose sinks to the bottom, and other thin honey floats on the upper layer, and the nutrient composition of this semi-crystallized honey has not changed, but the water content of the uncrystallized honey has increased accordingly, so this honey should not be stored for a long time.

In short, honey crystallization is a physical phenomenon of honey, and its chemical composition and nutrition have not changed, and it will not affect the quality of honey. The crystalline crystal is glucose, not the honey mixed with sugar, in fact, the honey that is really mixed with white sugar is not easy to crystallize, and the honey that is easy to crystallize is pure honey, and the crystallization does not affect the quality.

Honey crystallization is normal.

As long as it has not passed the expiration date, it is edible.

Especially in winter, because of the temperature, the honey will crystallize and have a white precipitate.

Rest assured.

As long as it doesn't have an expiration date! Honey sometimes crystallizes, and I've had this happen, but I've seen relevant reports, as long as it's within the expiration date, it's fine, so please feel free to eat it.

Honey crystallized and edible. Honey crystallization is a normal physical phenomenon, because honey is rich in glucose, and glucose has crystallizing properties, so honey will crystallize under suitable conditions. However, the composition of the same honey does not change before and after crystallization, so it can be eaten.

When buying honey, it is generally based on liquid honey, but after buying it for a period of time, we find that there is a phenomenon of crystallization in honey, in fact, honey crystallization is a normal physical change, which belongs to the precipitation of substances in honey. Honey crystallization does not affect the nutritional value and taste of honey, but there are some changes in shape, from liquid to solid. After crystallization, honey can be eaten normally.

And crystallization has a lot to do with the type of honey, for example, in general, osmanthus nectar or rose honey is easy to crystallize, and the glucose content and sucrose content in these two kinds of honey are relatively high, so there will be such a crystallization phenomenon. If it is jujube nectar, it is not easy to crystallize, because the glucose content in jujube nectar is relatively low. The above is the crystallization of honey, can you still eat, the answer is yes, because after the honey crystallize, only its form has changed, the taste and nutrients and edible value are not affected, you can rest assured to eat, crystallized honey.

It's just that when it comes to eating, it needs to be heated in advance.

Can you eat honey crystals?

Text: Pharmaceutical Food Safety Weekly, No. 578

Honey is a common ingredient in daily life, which can be adjusted into drinks, desserts or dishes, longan honey and lychee honey are the largest types of honey in Taiwan, the main honey collection period is about April to May, and there are special honeys from various places in other seasons, such as: Xianfeng grass honey, potpourri honey, Wendan honey, citrus honey, Pujiang honey, etc., but can the honey still be edible when it crystallizes?

Honey contains a high proportion of glucose and is characterized by easy crystallization, which is a normal physical change and has no correlation with quality. Most honey will crystallize, especially lychee honey, and the longan honey preferred by Chinese people is not easy to crystallize. The Food and Drug Administration (hereinafter referred to as the Food and Drug Administration) recommendsWhen you find that the honey is crystallized, you should eat the uncrystallized honey as soon as possible, and the crystallized part can be scooped up with a spoon, or placed in 50-60 warm water, and then poured out after slowly dissolving.

Because honey contains a variety of enzymes, it can be stored at room temperature after purchase, and should be consumed as soon as possible or refrigerated。Also, since honey may contain spores of Clostridium botulinum,Parents of young children under the age of 1 are reminded to avoid consumption as their children's intestinal immune system is not yet mature and cannot inhibit spore germination

In order to ensure the safety of commercially available honey products, the Food and Drug Administration (FDA) conducted random inspections of 32 commercially available honey products this year (105) to inspect pesticide residues and animal drug residues, and the results were in compliance with the regulations. The Food and Drug Administration advises consumers to choose products with the certification mark of domestic bee products (as shown in the picture), or to purchase from reputable merchants, and avoid buying products that are unknown.

**Source: Pharmaceutical Food Safety Weekly No. 578.

Honey crystallization is the formation of particles of glucose in honey 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 form, that is, honey crystallization. Honey crystallization is a physical change, not a chemical one. Therefore, it has no effect on its nutritional content and application value, and does not affect consumption.

After crystallization, the honey changes from a liquid to a solid state, but the water content and other components do not change. Crystalline honey is not easy to deteriorate and is easy to store and transport. However, crystalline honey adds trouble to quality inspection, processing and sales, which is not only detrimental to the appearance, but also makes people doubt its deterioration.

Drinkable, 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. If the honey becomes thin and has a sour taste, it is a sign of spoilage and should not be eaten.

Honey should be stored at a low temperature and away from light. Since honey is a weakly acidic liquid, it can react chemically with metals, and chemical reactions will occur when it comes into contact with metals such as lead, zinc, and iron during storage. Therefore, non-metallic containers such as ceramics, glass bottles, non-toxic plastic drums and other containers should be used to store honey.

During the storage process, honey should also be protected from cross-flavoring, wetness, fermentation, pollution, etc. In order to avoid odor and pollution, it is not allowed to store with odorous items (such as gasoline, alcohol, garlic, etc.), corrosive items (such as fertilizers, pesticides, lime, alkali, nitrate, etc.) or unhygienic items (such as waste products, animal products, etc.).

The shelf life of honey is currently 18 months for bottled honey. However, bees with high cap maturity concentrations can also last for many years. However, it is better to eat fresh honey, because fresh honey generally has a better color, aroma and taste.

It can be eaten, because the crystallized honey is real honey. Only the nectar of locust does not crystallize.

Can honey crystals still be eaten? Many people don't know, you will know after reading it.

In general, the newly separated honey is liquid, clear and transparent, with good fluidity, and after a period of time, or at low temperatures, most honey forms solid crystals, so people usually divide it into liquid honey and crystalline honey. But there are also some honeys that will not crystallize when they are alive or dead, such as acacia honey and longan honey, which are all honey species that will not crystallize, so it is unscientific to judge the quality of honey by crystallization.

Honey bee honey is made by bees collecting the sap secreted by the nectar glands of plants. It is produced in most parts of China. It is better to be as thick as clotted fat, sweet and pure, clean and free of impurities, and non-fermented.

The main components of honey are sugars, of which 60% and 80% are glucose and fructose, which are easily absorbed by the human body, and the composition of honey contains various vitamins, minerals and amino acids in addition to glucose and fructose. 1 kg of honey contains 2940 calories. Honey is a supersaturated solution of sugar, which crystallizes at low temperatures, and it is glucose that produces crystals, and the part that does not crystallize is mainly fructose.

Not just in the refrigerator, but even if you store it indoors in winter, it will produce crystals. When heated, the crystals turn back into liquid, not a matter of quality. When honey contains a lot of impurities, it will not be the best honey species is acacia honey and duck foot wood honey, both of which are sold by the "little bees that sell honey" with the Taozi name, and I am now a big fan of them.

If necessary, you can check it out.