A lot of friends ask honey crystallized good, perhaps honey crystallized how to do.
Honey crystallization is an inherent physical phenomenon of honey, and the phenomenon is the same as water freezing, very normal. Water freezes at less than 0 degrees Celsius, and honey crystallizes at less than 14 degrees Celsius. Honey crystallizes because 80% of honey is made up of sugar. It is a supersaturated solution of sugar. The main components of this sugar are glucose and fructose. Glucose has very, very small crystalline nuclei in it, and when honey is stored at low temperatures, the glucose condenses around these crystalline nuclei, slowly forming white flocks, then clumps, and finally all solid crystalline honey. So the point here is that honey crystals are glucose crystals. So we tell our friends: Honey crystallization is to honey quality, honey nutritional composition does not have any influence, continue to eat is without any problem.
Another point that needs to be added. Some friends asked: Why did I store it in the refrigerator, the temperature was so much lower than 14 degrees Celsius, why did it not crystallize after a few days. This is because the temperature is too low, but it increases the consistency of honey, which directly affects the moving speed of glucose in honey, thus reducing the crystallization speed of honey on the contrary. The best crystallization temperature of honey is 13-14 degrees Celsius.
Therefore, the state's express regulations on the state of honey are: "transparent viscous liquid or crystal".
In fact, these ideals must be understood by everyone, but why people are still skeptical about the crystallization of honey, thinking that it is fake honey, or that the honey has deteriorated. It is estimated that this is related to the honey that people see in major supermarkets.
Bottled honey in supermarkets is liquid, even in winter. This is because after the honey is placed on the shopping shelf, if the honey inside is crystallized, it will cause a very unsightly appearance, and people also have a feeling that liquid honey is easy to eat and easy to pour. Therefore, people will always give priority to buying honey that has not yet turned into crystals. After this phenomenon is discovered by the merchant, the merchant will take some measures: filter the honey, filter out a large amount of glucose crystallization nuclei, and then pass the high temperature above 77 degrees Celsius to completely destroy the crystallization nuclei in the honey. Then this honey will not crystallize. When this honey is placed on supermarket shelves in large quantities, over time, there will be a subtle hint to people: honey does not crystallize. When this kind of suggestion is overwhelming, people will think that crystallized honey is not good honey. This idea is very wrong.
