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 supersaturated sugar solution containing multiple components. Its main components are fructose and glucose, and there are a large amount of Glucose crystal nuclei. After being placed for a period of time at a suitable temperature (13-15°C) or with a low water content in honey, the glucose crystal nuclei in the honey tend to polymerize with each other, causing the honey to appear hazy and turbid, and gradually solidify to form glucose. Crystals, this is honey crystals. All crystallization is an attribute of honey and a normal physical change. Its chemical composition and nutritional value have not changed, and it does not affect the quality and consumption of honey.

(1) Factors affecting honey crystallization: The speed of honey crystallization is related to the external environmental temperature, honey moisture, honey quality and the number of crystallization nuclei. The lower the external ambient temperature, the easier it is for honey to crystallize, especially at 13 to 15°C. Honey that is more concentrated (lower water content) is also more likely to crystallize. Different varieties of honey have different proportions of fructose and glucose, and the speed of honey crystallization and the shape of the crystallization nuclei are also slightly different. The higher the proportion of glucose in reducing sugars (the sum of fructose and glucose), the faster the crystallization speed. For example, honeys such as rapeseed, milkvetch, sunflower, citrus, and melon head are relatively easy to crystallize, while honeys such as longan, jujube, and acacia are relatively easy to crystallize. Difficult to crystallize. The crystals of honey are glucose. Compared with the crystals of sucrose, its crystals are more delicate and easier to melt when twisted in the hands.

(2) Why does honey in a large barrel crystallize but honey in a small barrel does not crystallize: The volume of honey in a large barrel is larger, the absolute number of crystallization nuclei present in the honey is also larger, and the probability of crystallization is smaller in the barrel. The honey is large, so it is easier for honey to crystallize in large buckets.

(3) Why honey also crystallizes when the weather is warm: Although the outdoor temperatures vary greatly in different seasons, the indoor temperature is also within a suitable environment for honey crystallization, so honey also crystallizes when the weather is warm. . In addition, concentration, nectar source, and origin will also affect it.

(4) Why does unopened honey crystallize more easily than unopened honey: After opening, dust particles in the air fall into the honey, making it easier for the crystallization nuclei to assemble with each other to form crystals, accelerating the degeneration of honey. crystallization.

(5) One bottle of the same kind of honey bought at the same time is completely crystallized and the other is not crystallized at all: honey crystallization is related to the number of crystallization nuclei. The glucose crystallization nuclei contained in the honey of the same batch cannot be absolutely Evenly distributed, so the same kind of honey bought at the same time contains different numbers of crystallization nuclei and different crystallization phenomena.

(6) How to melt crystallized honey: Placing honey in warm water of 50 to 60°C can accelerate the movement of molecules, break out the glucose crystallization nuclei, and melt the crystallized honey. However, if the temperature is too high, it will affect the original active ingredients of honey.

(7) Honey crystals generally come in oily, fine-granular, coarse-granular, etc. states. Different states after crystallization will give people completely different perceptions.

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The schematic diagram of honey crystallization is as follows: