Honey didn't melt, why?

Honey crystallization is a common problem in the process of eating honey. With the extension of time and the change of temperature, honey often changes from liquid to crystalline, and its color changes from dark to light. This change in honey often makes some people mistakenly think that it is a mixture of honey and sugar. In fact, this is the natural change of honey, not the result of mixing sugar. Honey is a mixture of glucose and fructose with various nutrients. Because glucose crystallizes easily. Therefore, the separated honey will gradually crystallize if it is left at a lower temperature for a period of time. The crystallization rate is related to grape crystal nucleus, temperature, moisture and honey source. The crystal nucleus of glucose in honey is very small, which exists in nectar and the nest card where honey has been stored. Under certain conditions, the glucose in honey grows and crystallizes around these tiny crystal nuclei. The more crystal nuclei contained in honey, the faster the crystallization speed. The crystallization speed of honey is also affected by temperature, and 13- 14℃ is the easiest to crystallize. If it is lower than this temperature, honey crystallization will be delayed due to the improvement of honey viscosity scheduling; If it is higher than this temperature, the solubility of sugar will increase, thus reducing the supersaturation of solution and slowing down crystallization. Therefore, in the process of preserving honey, it is necessary to control the temperature to continue the process of honey crystallization.