Honey will crystallize into a solid under low temperature conditions. This is because the sugar content in honey is high. When the temperature decreases, the glucose and fructose in it will crystallize into a solid. If the particles of glucose in honey crystallize into solids are larger, the color of the honey will become a white solid, while if the particles are smaller, the honey will appear milky white or translucent. This phenomenon does not affect the nutritional content and taste of honey. Simply place it in a warm environment (do not heat it directly), such as next to a heater or in warm water, and slowly stir it to return it to a liquid state.

It should be noted that different types of honey crystallize at different speeds. Some honeys, such as rapeseed nectar, crystallize very quickly, while some honeys, such as winter jasmine honey, crystallize relatively slowly. This is because of the content of different honeys. The sugar content is different. Maerge Qinling soil honey, Mixiaowu soil honey and Zhenfeng Baicao soil honey are all high-quality soil honey brands. After scientific production technology and quality inspection, the quality is guaranteed. Even if crystallization occurs, its quality and nutritional content will not be affected. .