Crystallization is a normal property of honey and does not affect the edible quality. The reasons and reasons are as follows:

1, honey crystallization problem

Natural honey is a kind of supersaturated sugar solution containing many components. Its main components are fructose and glucose, and there are a lot of glucose crystal nuclei. At a suitable temperature (13 ~ 15℃) or when the water content of honey is low, after a period of time, the glucose crystal nuclei in honey are easy to polymerize with each other, making the honey hazy and turbid, and gradually forming a solid to form a glucose crystal, which is the honey crystal. All crystallization is the property of honey, which is a normal physical change. Its chemical composition and nutritional value have not changed, and it does not affect the quality and eating of honey.

(1) Factors affecting honey crystallization: The speed of honey crystallization is related to the external environment temperature, honey moisture, honey quality and the number of crystal nuclei. The lower the ambient temperature, the easier it is for honey to crystallize, especially at 13 ~ 15℃. The higher the concentration of honey (the lower the water content), the easier it is to crystallize. Different varieties of honey have different proportions of fructose box glucose, and the speed of honey crystallization and the shape of crystal nucleus are also slightly different. The higher the ratio of glucose to reducing sugar (the sum of fructose and glucose), the faster the crystallization rate. For example, honey such as rape, milk vetch, sunflower, citrus and old melon is relatively easy to crystallize, while honey such as longan, jujube flower and acacia is relatively difficult to crystallize. The crystal of honey is glucose, which is more delicate than sucrose, and it is easier to melt when rubbed in the hand.

(2) Why does the honey in the vat crystallize? Honey in vats won't crystallize. Because of its large volume, there are more crystal nuclei in honey, and the probability of crystallization is greater than that in small barrels, so honey in large barrels is easier to crystallize.

(3) Why does honey crystallize when the weather is warm? Although the outdoor temperature varies greatly in different seasons, the indoor temperature is also in an environment suitable for honey crystallization, so honey will crystallize when the air is warm. In addition, concentration, honey source and origin will also have an impact.

(4) Why unsealed honey is easier to crystallize than unopened honey: After unsealing, dust particles in the air fall into honey, which makes it easier for crystal nuclei in honey to assemble with each other to form crystals and accelerate honey crystallization.

(5) A bottle of the same kind of honey bought at the same time is completely crystallized and a bottle is completely non-crystallized: the crystallization of honey is related to the number of crystal nuclei, and the crystal nuclei of glucose contained in the same batch of honey cannot be absolutely evenly distributed, so the number of crystal nuclei contained in the same kind of honey bought at the same time is different, and the crystallization phenomenon is also different.

(6) How to melt honey crystals: Putting honey into warm water at 50 ~ 60℃ can speed up the molecular movement, break the crystal nucleus of glucose and melt the crystallized honey. But if the temperature is too high, it will affect the original active ingredients of honey.

(7) Honey crystals generally have three states: oily, fine and coarse, and different states after crystallization will give people a completely different feeling.