One, honey is something we use often and is very useful. It is very common to drink it in water or make desserts. I don't know if you have found that some honey will crystallize, why honey will crystallize? You can also melt crystallized honey by heating it slowly. This is done by placing cold water in a pot, then placing the crystallized honey in the pot along with the bottle, turning the heat to the lowest possible level, and heating it slowly.

Second, when the water temperature rises to about 50 degrees, you should stop heating the honey crystals will melt within a few hours. After a few hours, the crystals in the honey will slowly melt. Most honey is crystallized, which is closely related to the number of crystal nuclei of glucose, temperature, water content, nectar flower species and so on. However, in general, if all honey can crystallize at low temperatures, it means it contains less water, is of better quality and is less likely to spoil. As long as the honey is authentic, some honey crystallizes easily and some does not. Honey crystallization is a normal phenomenon of honey. In fact, it is the same reason that water will turn into ice at low temperature. The reason is that honey is a supersaturated solution of fructose and glucose, but glucose crystallizes easily.

Three, look at the color of this honey color is transparent or translucent, honey contains some proteins, bio-enzymes, minerals, pollen and other ingredients, so it does not look very clear, white, yellowish or amber, to the light-colored is better. Because fake honey is boiled with white sugar or pretending to be syrup boiled, so the color is bright, usually light yellow or dark yellow; look at the shape of the honey is indeed a viscous liquid, stirred up visible flexible filaments, constantly flowing. Fake honey has suspended matter or sediment and little viscosity. When it is stirred, it falls and is cut off. Real honey thins when exposed to sunlight. Fake honey stays the same or thicker. Glucose will gradually precipitate out of honey after it has been kept at low temperatures for a period of time, so honey crystallization is essentially glucose crystallization.

Four, if the honey is extremely thin, easy to flow may be watered down, look at the label of some honey products in the ingredient list of sucrose, sugar, fructose syrup and other ingredients, but pure honey products are not allowed to add these substances. Smell flavor honey smells pure and natural, with a light plant fragrance. Fake honey smells pungent or fruity.