The weather is warm and honey is caked.

People are uneasy about white material in honey, and think that it must be caused by the factory mixing white sugar. In fact, this is just another form of honey-crystalline. The relationship between liquid honey and crystalline honey is similar to that between water and ice. Glucose is separated from the solution mainly by crystallization. Due to the influence of temperature, humidity and time, the two lines will be converted to each other. The natural crystallization of honey is purely a physical phenomenon, not a chemical change, so it has no effect on its nutritional composition and application value.

Honey is a supersaturated solution of glucose and fructose. Because glucose is easy to crystallize, some honey (for example, wild osmanthus honey, rape honey, linden honey, etc. Honey is easy to precipitate into oily, fine or coarse crystals when it is placed in the environment of 13~ 14 degrees Celsius. If the honey concentration is low and the water content is high, stratification will occur, and the crystallized part will sink to the bottom layer, while other dilute sugar solution will float to the top layer. But sometimes there will be a phenomenon that the upper layer is solid crystal and the lower layer is liquid. Crystalline honey will melt into liquid honey when heated (40~50 degrees Celsius).

Different honey has different crystallization speed and crystal particle size due to different chemical components. Honey with high glucose and sucrose (such as rape honey, cotton honey, sunflower honey, etc.). ) easy to crystallize. Honey with high fructose content (such as acacia honey and jujube honey) is not easy to crystallize. Mixing a kind of honey that is not easy to crystallize with honey that is easy to crystallize can speed up the crystallization of honey. For example, the flowering time of rape and milk vetch is similar, so milk vetch honey often contains a small amount of rape honey, which is also the reason why milk vetch honey forms partial crystallization.

Crystallization does not affect the consumption of honey, so don't worry. Moreover, the solidification of honey is easier to preserve its beneficial substances, mainly because of the crystallization between the ratio of glucose and fructose and temperature. Honey crystallized at room temperature is of better quality, and it does not need to be melted by heating, but will solidify later. Adjacent fixation will not affect the quality, which is more conducive to preservation.