Honey crystallization is a common problem in the process of eating honey. With the extension of time and the change of temperature, especially in winter, honey often changes from liquid to crystalline, and its color changes from dark to light. Most honey seeds are milky white or white, delicate or rough translucent crystals after crystallization.

Extended data

Honey crystallization is a natural phenomenon of honey. The crystallization of honey is essentially a phenomenon and process in which glucose is separated from honey. From the perspective of molecular theory, the glucose molecules in honey are inherently disorderly.

However, when the glucose in honey exceeds its solubility and becomes a supersaturated solution, some glucose molecules begin to move and arrange regularly in honey, forming tiny crystal nuclei. More glucose molecules are regularly arranged around it, gradually forming larger crystals, which are separated from honey. This is honey crystallization.

Honey crystallization is that glucose forms particles around the crystal nucleus, and the particles are wrapped with a film of fructose, sucrose or dextrin, which gradually coalesces and expands, so that part or all of the honey in the whole container forms a loose solid state, that is, honey crystallization. Therefore, honey crystallization is a normal phenomenon, which has no influence on its nutritional components and application value, and does not affect eating.

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honey crystallization