People are worried about the white substance appearing in honey, thinking that it must be caused by the manufacturer adding white sugar. In fact, it is not, this is just another form of honey - crystallized state. The relationship between liquid honey and crystallized honey is similar to the relationship between water and ice. Mainly through crystallization, glucose is precipitated from the solution. Affected by temperature, humidity, and time, the two behaviors will convert into each other. The natural crystallization of honey is purely a physical phenomenon, not a chemical change, so it has no impact on its nutritional content and application value. Honey is a supersaturated solution of glucose and fructose.

First of all, if you buy real honey, then the above situation is normal. It is a physical phenomenon of honey, called honey crystallization. Crystallization is another important physical property of honey. Honey is a saturated solution of glucose. Under suitable conditions, small glucose crystal nuclei continue to increase and grow, forming a crystalline form. Slowly sinking, when the temperature is 13-14℃, can accelerate the crystallization process. However, honey contains fructose which is almost equal to glucose, as well as colloidal substances such as dextrin, which is very viscous and can delay the crystallization process. Honey is more stable than other supersaturated solutions. In honey with low water content, most of the crystal grains remain in the honey, and the fructose is mixed in the middle to form a whole; in honey with high water content, the crystallized glucose grains quickly sink to the bottom, forming an obvious solid and liquid state. layer, called "semi-crystalline". Sometimes it is also found that glucose crystals are in the upper layer and the bottom layer is liquid with gas sandwiched in between. This is because the carbon dioxide produced by the fermentation of crystallized honey pushes the solid crystal nuclei to the upper layer and adheres to the wall of the container. The shape of crystallized honey can be divided into fine, fine-grained and coarse-grained, which is related to the honey composition and storage conditions. Some honey is easy to crystallize, most honey crystallizes at lower temperatures, and a few honeys do not crystallize for a long time.