Honey crystallization is a physical change, mainly due to the variety, and has nothing to do with the quality of honey. Honey crystallizes mainly because glucose in it is a substance that is easy to crystallize. Generally speaking, glucose will gradually crystallize at low temperature (0- 14℃), so the crystallization of honey is actually caused by glucose in honey.
For example, when the ratio of glucose to fructose in Sophora japonica honey is about 2: 3, it is not easy to crystallize, and it will not crystallize in the refrigerator; Rapeseed honey is about 18: 17, but the crystallization speed is very fast, and it usually crystallizes outdoors this season. So honey crystals of different flowers are different.
Extended data:
Honey crystallization is an inherent characteristic of honey, and honey itself is a supersaturated solution of glucose, so under certain conditions, excess glucose will precipitate out of the solution and form crystal nuclei, which is natural. And it should be noted that the crystal nucleus in honey refers to the glucose crystal nucleus and pollen grains contained in honey itself. Moreover, many crystallized honey changes from liquid to solid, and the color varies from dark to light.
Crystal honey can be recovered by soaking honey in warm water below 40 degrees Celsius. It should be noted that the soaking time is longer. In addition, don't soak honey in very hot water, mainly because the temperature is too high, the shape and taste of crystals have changed, especially the heating process will inevitably destroy some effective components in honey.
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