It is the physical property of honey to turn it into a white solid, so the taste and nutrients of honey will not be affected. Honey mainly contains glucose and fructose. When affected by temperature factors, the solubility of glucose in honey becomes low, and the glucose that cannot be completely dissolved will be precipitated in the form of crystals. So honey becomes a white solid and can be eaten continuously.

Honey is easier to crystallize at lower temperature, and pure honey with higher glucose content is easier to crystallize. In addition, jujube honey, acacia honey and codonopsis pilosula honey are not easy to crystallize, while rape honey, cotton honey and sunflower honey are easy to crystallize. As long as honey doesn't go bad, eating it in moderation during the shelf life won't affect you, so don't worry too much.

Ordinary shelf life of farm honey

First of all, the farmer's raw honey must be pure first. If there is no way to guarantee the purity, then the shelf life is impossible. Secondly, on the basis of determining the purity, the maturity of each batch of honey, that is, the professional Baume degree, is directly related to the shelf life of honey. The higher the Baume, the longer the shelf life.

In addition, the honey in shopping malls is processed concentrated honey, which is essentially different from the honey in farms, so it is impossible to really measure the shelf life.