What is the white stuff that settles underneath the honey

The white thing that precipitates under the honey is the crystallization of honey, and when the environment in which the honey is located is below 15 degrees Celsius, the honey will crystallize, and there will be precipitation at the bottom of the honey, which is a normal phenomenon.

The main reason for the crystallization of honey is that the main sugars in honey are glucose and fructose, when the honey is at a low temperature, the glucose in the honey will precipitate crystals, and the glucose crystals precipitated in the honey will precipitate to the bottom of the honey to form a white precipitate. The crystallization formed by honey is only a morphological change of honey, which is a normal physical change and has no effect on the quality of honey.

In daily life, when the bottom of the honey crystallization, you can take out the white precipitate to observe, if the white precipitate has obvious granular existence, it means that the honey is added with sugar. If the white precipitate can be gently rubbed by hand and there is no granular substance, it is a crystallization of honey. The crystallization of honey is a loose solid substance that melts slowly when exposed to heat without affecting the quality and taste of honey.

The large white precipitate is probably due to crystallization.

Crystallization is the characteristic of honey, because honey is rich in glucose, and glucose has the property of easy crystallization, so when the conditions are suitable, these very small crystal nuclei in honey will gradually increase and become larger, become the mother of crystals, and connect with each other, very slowly sink, and the bottom of the container will appear crystallization first.

At the same time, the color of honey is affected by crystallization, and the color of honey after crystallization will be lighter than before crystallization, so some light-colored honey becomes a white solid after crystallization, and the white precipitate seen is formed in this way. At this time, the honey is not completely crystallized, and the crystallization will gradually develop from the bottom upwards, and eventually the whole bottle of honey will be completely crystallized.

It is a honey crystal.

Related information

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.

From the point of view of molecular theory, the glucose molecule in honey is originally moving in an orderly manner, but when the glucose in honey exceeds its solubility and becomes a supersaturated solution, a part of the glucose molecule begins to move and arrange regularly in the honey to form a tiny crystal nucleus and become 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 honey crystallization.

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, 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.

Identification methods

The smell of honey is the smell of different kinds of honey that is consistent with the smell of the honey plant flowers crystallized by the honey source. This smell comes from the secretion of the aromatic glands of the flower, and the main components include alcohol, alcohol oxides, esters, aldehydes, ketones and other compounds and amino acids.

The richness and complexity of these substances form qualitative differences in the smell of honey of different flower species, which are different from each other and have their own characteristics, which have become irreplaceable and important sensory indicators for identifying honey varieties. The national standard "Honey" divides the smell of honey into several types, such as fragrant, slightly fragrant, fragrant, and fragrant. This only reflects the intensity of the honey smell, ignoring the difference in the smell quality of the honey.

It is also fragrant, the elegant fragrance of milk vetch honey is different from the grassy fragrance of Chinese vetch honey; It is also fragrant, the unique mint fragrance of linden honey and the rich fragrance of citrus honey are different; The same medicinal aroma, the weirdness of wild herbs, the calmness of astragalus, and the freshness of wolfberry.

The reason why this kind of honey and other kinds of honey can be smelled and distinguished depends on what kind of fragrance this kind of honey should be, and what kind of fragrance that kind of honey variety should be. The intensity of honey aroma only plays an auxiliary role in distinguishing the singularity of honey varieties and the difference in quality due to production methods. For example, honey that should have a strong fragrance is not strong, it may be that the purity of this honey is not enough, it may be artificially processed, or it may be adulterated honey.