Honey won't crystallize in the refrigerator, not pure honey. Fake honey is not crystallized, and some unscrupulous manufacturers directly mix malt syrup into honey, so that honey will never crystallize.

The speed of honey crystallization is related to its glucose crystal nucleus, temperature, moisture and honey source. The speed of honey crystallization is also affected by temperature. Honey is usually stored in a cool place, but the temperature should not be too low. Honey will crystallize at 10 degrees Celsius, which is not good for eating.

Different kinds of honey have different crystallization speeds, and sometimes even the same kind of honey will have different crystallization speeds at different stages and under different conditions. It takes some time for honey to crystallize. Generally, honey crystallizes below 13℃, while rape honey and linden honey crystallize at 13 ~ 14℃.

Extended data:

Treatment method of crystallized honey:

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.

4. Note: Fake honey is not crystallized. Honey is a supersaturated solution of sugar, and most of it will crystallize out during storage, resulting in stratification or solids, which will affect the sensory characteristics of honey and the shelf performance of goods.

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