The honey crystallizes, is it fake?

It's not fake, honey crystallization is a normal phenomenon. In the low temperature season of winter and spring, honey will crystallize. The main components of honey are fructose and glucose, therefore, there are a large number of glucose crystal nuclei in honey.

When the temperature is 13 14, after 48 hours, the glucose crystal nuclei in the honey will polymerize with each other and crystallize. Therefore, crystallization is a physical property inherent in honey and is a normal phenomenon. Different varieties of honey have different crystallinity, and some crystallization is very serious, such as rape honey, winter honey, etc.; Some crystals are very slight, such as acacia honey, milk vetch honey, etc.

In addition, honey with a high concentration is more likely to crystallize than honey with a low concentration.

It is not fake, honey contains a variety of nutrients, and the sugar accounts for about 80% of the total substance, of which fructose and glucose supersaturated solution accounts for 85-95% of the total sugar content, and sucrose accounts for about 5%. Since glucose has the property of easy crystallization, the separated honey will gradually crystallize when left at a lower temperature (0-14 degrees) for a period of time, so the honey crystallization is actually caused by the glucose in the honey, which mainly depends on the ratio between glucose and fructose (not easy to crystallize) in the honey, that is, the percentage of glucose in the reducing sugar. In general, when glucose and fructose content are equal.

Slow crystallization; When the ratio is.

, generally no crystallization; When the ratio is 1:, that is, when the glucose content is higher than the fructose content, the crystallization will appear quickly when the temperature is suitable.

The absence of crystallization indicates that the honey has been processed, and one is the honey that has been refined (such as that of Shanghai Guanshengyuan) and is generally less crystalline; There is also the addition of fructose (a substance extracted from old grains, without any nutrients, just to make money), this kind of honey with fructose can not be detected by the current detection methods, so it can be said that there is very little real honey on the market now. Like you said, this should be honey with fructose.

Fake honey generally does not crystallize, but some fake honey may also crystallize under certain conditions after adding white sugar, and a precipitate will form at the bottom of the bottle. If you want to judge the authenticity, honey cannot be judged by crystallization alone. Real honey crystals are soft and disperse quickly when placed on your fingers, and real honey has a delicate feel.

Fake honey will be thicker when put in white sugar in time, and it will have a sandy feeling when rolled on your fingers. Honey crystallization is an inherent characteristic of honey, it is normal for the solution itself to be supersaturated with glucose, and the excess glucose is easy to form crystals when dissolved and absorbed under natural conditions. If the honey only shows symptoms of crystallization, it will not affect its properties or taste, and it can be used normally.

Usually buy some fake honey, which may have symptoms of crystallization into solids in a low temperature environment. So it is impossible to tell if fake honey is crystallized. It is also necessary to judge whether it is crystallized according to the content of glucose.

If the glucose content reaches a certain value, there is a risk of crystallization. You can usually eat some honey in moderation, which is good for the body. You can also eat more fresh vegetables and fruits to make your diet rich and varied.

Fake honey may also crystallize.

The crystalline essence of honey is the phenomenon of solid solutes in honey precipitating from solution as crystals. The easiest thing to crystallize in honey is glucose, followed by sucrose, fructose and dextrin are generally not crystallized.

Therefore, adding some sucrose and other things to honey will also crystallize, and real honey, if the glucose content is relatively high, will also crystallize, and honey can be eaten when it crystallizes. The phenomenon of honey crystallization has nothing to do with the quality of the honey.

Tips for picking honey

1. Look at the color.

In general, dark honey is richer in minerals than light honey. If you want to supplement trace elements, you can choose dark honey appropriately, such as date nectar. of honey, delicate in texture and bright in color; Poor quality honey is often cloudy and has a poor gloss.

The color of real honey does not look very bright, it is white, pale yellow or amber, and light color is preferred; Fake honey is bright in color and generally light yellow or dark yellow in color.

2. Smell the smell.

Impure honey will smell like fruit candy or artificial flavors, honey mixed with spices has an abnormal fragrance, and pure honey has a natural smell with a faint floral fragrance. Fake honey smells pungent or fruity sugar.

3. Look at the thick form.

In general, the thicker the honey, the better. This is because the viscosity of honey is related to its moisture content, and the national standard stipulates that the moisture content is less than 20% as a first-class product. When picking honey in the supermarket, you can turn the bottle upside down and make it thicker and slower it trickles.

Due to its viscous texture, honey has the characteristic of being constantly brushed.

4. Look at the drawing.

After buying the honey home, drop a drop, the good honey is very long drawn, and the upper end will spring back quickly after the flow is broken. If it's fake honey or low-quality honey, it won't bounce back quickly. Real honey can be provoked with visible flexible filaments, which do not flow off, and fake honey has more suspended solids and precipitation, and it falls in a drop-like shape when provoked, and there is a broken flow.

5. Taste the taste.

Pure honey has a mellow taste, aromatic and sweet, a long aftertaste after the entrance, and is easy to crystallize; Impure honey has a single sweet taste, no aromatic flavor, white sugar water taste, crystals melt in the mouth, astringency, slightly viscous, poured into water and melted quickly. Fake honey has a bitter and astringent taste, and the crystalline lumps chew like granulated sugar.

May crystallize.

Everyone knows that pure honey has the property of crystallization, but fake honey can also crystallize. There are various methods of counterfeiting honey, and some fake honey contains a certain amount of real honey, so there is also a certain amount of glucose in it, and crystallization may occur under suitable conditions.