With the extension of storage time and the change of temperature, honey often changes from liquid to crystalline, and its color changes from dark to light. This change of honey is often misunderstood by people, thinking that honey is mixed with white sugar. In fact, this is the natural change of honey, not the result of adding sugar.
Honey contains a supersaturated solution of glucose and fructose, and contains various nutrients. Because glucose has the characteristic of crystallization, honey will gradually crystallize after a period of time. The speed of honey crystallization is related to the number of glucose crystals, temperature, moisture and honey source.
The grape nucleus of honey seeds is very small and exists in nectar. Under certain conditions, the glucose in honey will grow into large crystals around these tiny crystal nuclei. The more crystal nuclei honey contains, the faster the crystallization rate will be.
The crystallization speed of honey is also affected by temperature, and it is the easiest when the temperature is 13℃- 14℃. If the temperature is lower than a certain temperature, the crystallization of honey will be delayed due to the increase of its viscosity. If it is higher than sub-temperature, the solubility of sugar will increase, thus reducing the supersaturation of solution and slowing down crystallization.
The crystallization of honey is also related to the variety of honey, some nectar is easier to crystallize, and some nectar is slower to crystallize. For example, litchi honey crystallizes faster than longan honey. Because litchi honey contains higher glucose nuclei than longan honey. So litchi honey crystallizes faster.
The crystallization of honey is also related to the water content of honey. All crystalline honey is generally low in water content and can be preserved for a long time without deterioration. Immature honey with high water content will crystallize slowly or not because of the decrease of supersaturation of the solution, and the crystallized glucose will sink to the bottom, while other thin honey will float to the upper layer, and the nutritional components of this semi-crystalline honey have not changed.
In a word, honey crystallization is a physical phenomenon, and its chemical composition and nutritional value have not changed, which will not affect the quality of honey. The crystallized crystal is glucose sugar, not white sugar mixed with honey. In fact, honey mixed with white sugar is not easy to crystallize, and honey that is easy to crystallize is a pure bee.
Different varieties of nectar crystals have different colors.
Pay attention to the monitoring of bees
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