Honey is honey, and its main components are fructose (molecular formula is C6H 12O6), water, and a small amount of trace elements such as copper, iron and calcium and inorganic salts. It is a refined product of sugar substances made by bees in the hive.

Honey is a supersaturated solution of sugar, which will crystallize at low temperature, glucose will crystallize, and the non-crystallized part is mainly fructose.

Honey is a supersaturated solution of sugar. Some single-flower honey will crystallize at low temperature, glucose will crystallize, and fructose is the main part that does not crystallize. Honey crystallization is related to honey seeds and storage conditions. Generally, honey crystallizes below 13℃, rape honey and linden honey will crystallize at 13 ~ 14℃, but acacia honey is not easy to crystallize. Although jujube nectar is not easy to crystallize, it is still a natural phenomenon if there is a small amount of crystallization. Please feel free to eat. Honey is usually stored in a cool place, but the temperature should not be too low. Honey will crystallize at 10 degrees Celsius, which is not good for eating.