First, honey crystallization is a natural phenomenon of honey. Will not go bad, have no effect on its nutritional components and application value, and will not affect its eating.

Reason:

Honey crystallization is a physical change phenomenon, and its chemical composition and nutritional value have not changed like water freezing, which will not affect the quality of honey. Honey crystallization is essentially a phenomenon and process in which glucose is separated from honey.

Honey crystallization is a normal physical phenomenon of most honey. As long as it is really pure honey, it should be crystallized. Honey is a saturated solution of glucose and fructose. Under suitable temperature and humidity conditions, small glucose nuclei grow continuously and form crystals. The crystallization process can be accelerated in the temperature range of 13- 14℃. Honey with low moisture content is easy to crystallize in the whole bottle, and honey with high moisture content will precipitate quickly.

Second, the treatment method of honey crystallization

1, soak the crystallized honey together with the bottle in hot water, but be careful that the temperature of hot water must be lower than 50 degrees Celsius, because too high a temperature will inactivate enzymes in honey and lose vitamins.

2, can be connected to the bottle, put it in a cold water pot and heat it slowly. When the water temperature reaches 50-60 degrees, the sediment will naturally melt and will not precipitate again.

3. Put it in summer and open it naturally.