Many people think that white crystals appear on the surface of honey and they consider it to be white sugar. Although many people often eat honey, their knowledge of honey is not comprehensive enough and they do not know much about it. Let me tell you why honey crystallizes.
Natural honey is a nutrient-rich tonic, with complex ingredients, of which glucose and fructose account for 65% to 80%. The reason why honey crystallizes is essentially the phenomenon and process of separation of glucose from honey. Due to the easily crystallized nature of glucose, natural ripe honey is most easily crystallized at temperatures below 13°C. Simply put, glucose crystallizes and separates, forming white crystals that everyone sees.
In fact, although the appearance of packaging does not seem to be different, but the immature water honey, artificial processing of honey, sugar-infused honey, will not crystallize, easy to crystallize honey is pure natural honey.
In addition, the crystallization of honey is related to the crystalline nucleus of glucose, temperature, moisture, and honey. Different kinds of honey, the crystallization speed is not the same. If everyone is concerned about buying honey that is not easy to crystallize, such as acacia honey and jujube honey, they are worried about buying fake honey. Then I suggest that everyone buys easily crystallized honey, such as earth honey or nectar, which is the right choice for protection. Natural mature honey, generally low in water content, should be stored for a long period of time and not easily deteriorated.
