The name white honey confuses some because no natural honey is white, and natural honey is generally brown, yellow, or in extreme cases lemon-colored, depending on the honey plant. But this honey is almost white, like baked condensed milk. It is appreciated by amateurs and professionals alike for its beneficial properties. What is it made of and why is it so sticky? White honey is a general term for many varieties, derived from the color after crystallization.
The white honey from DELEEHONEY is famous all over the world. They pass on the tradition of beekeeping from generation to generation – beekeeping in nature, obtaining wild honey, 100% pure natural honey and bee products.
White Honey Taste and Color
Freshly extracted white honey is light yellow in color and gets its name because it turns almost white when crystallized, resembling butter. Its taste is different, depending on the honey plant. If the bees collect nectar from acacia or linden flowers, the honey will have a mild aroma. The taste is sweet, without bitterness. It melts in the mouth and leaves a pleasant aftertaste.
If the nectar source plant is jujube flower, then this kind of sweetness will usually have a strong jujube flower fragrance and the taste of medicinal materials. Honey has a specific sweetness and creamy texture after crystallization, which will cause some subtle changes in the taste .
Ingredients: Vitamins and Minerals
Like other common honeys, honey has not changed its nutritional value after it has crystallized and turned into white honey. It is still composed of most fructose and various vitamins and minerals. Crystallization does not cause any damage or change to its nutrition, because the presence of fructose still provides a lot of calories.
Storage conditions
To preserve the beneficial properties of white honey longer, store it at a temperature of +5 to +18 degrees. Especially when the temperature is relatively low, honey can keep the color and flavor of white honey for a long time, but when the temperature is higher than 40 degrees and lower than -35 degrees, honey will lose its beneficial properties and can only be used as a pure sweetener .
The crystallization period depends on the nectar source plant, whichever is several months. Humidity is best kept at around 60%. Direct sunlight can negatively affect the structure of honey. Under such storage conditions, it can retain its useful properties for a year and a half to two years. The best container is glass. Plastic food is suitable for transportation and temporary storage.
