Everyone has experience, that is, the honey at home will always crystallize. Is the crystallized honey true? Can honey crystallize in hot summer? Is summer honey crystal normal phenomenon? Let's get to know each other.
Does honey crystallize in summer
Yes, different kinds of honey have different crystallization effects.
1. Start by understanding the basic ingredients of honey. Honey contains a variety of nutrients, sugar accounts for about 80% of the total, among which fructose and glucose supersaturated solution accounts for 85-95% of the total sugar, and sucrose accounts for about 5%. Because glucose is easy to crystallize, the honey separated will crystallize gradually after a period of time at a lower temperature.
2. In fact, honey crystallization is a kind of physical phenomenon and process in which glucose is separated from it. It is the same reason as water forming ice. Its chemical composition and nutritional value have not changed, nor affect its quality. Want natural mature honey to see below.
3. Honey crystallization is related to many factors, such as the relationship between honey varieties, the chemical composition of honey (glucose content), environmental temperature and so on. Some honey varieties also crystallize in summer, such as rape honey or sweet potato honey (snow lotus honey), some honey varieties are not easy to crystallize, even in winter, they will not crystallize, such as the familiar locust bee Honey.
Is honey crystal false in summer
1. People feel uneasy about the white substance in honey, and think it must be caused by the manufacturer mixing sugar. In fact, it's just another form of honey - crystalline. The relationship between liquid honey and crystal honey is similar to that between water and ice. Glucose is mainly separated from the solution by crystallization.
2. Because of the influence of temperature, humidity and time, the two kinds of line states will change each other. The natural crystallization of honey is purely a physical phenomenon, not a chemical change, so it has no effect on its nutritional composition and application value.
3. Temperature also affects the speed of honey crystallization, which is also the most intuitive. When the temperature dropped to 13-14 ℃, most honey began to crystallize slowly, and the crystallization speed of honey increased at 4-6 ℃.
4. The degree of crystallization is also different. Some honey is very difficult to crystallize, and only semi crystallize or become sticky at low temperature. Such as linden honey crystal fine, Sapium honey crystal particles thick. For honey of the same honey source, the high Baume degree (an index reflecting the proportion of nutrients in honey) crystal is tight and delicate, while the low Baume degree crystal is loose and coarse.
How to distinguish the true and false of honey
1. The use of food crops processed into syrup (also known as fructose syrup) as honey. In order to fake the truth, counterfeiters also added thickeners, sweeteners, preservatives, flavors and pigments in fake honey.
2. Detection of sundries: take 5ml honey, add 5 times of water to dilute and stir for 24 hours, there are suspended solids or precipitates, indicating that there are sundries, the more precipitates, the greater the doping amount. Pure honey has no precipitation.
3. The real honey vibrates very little when it shakes the bottle in summer. After the shaking stops, the honey hanging on the bottle wall will flow down slowly. After shaking violently, there will be a lot of bubbles in the honey, which makes it easy for the honey to swell out of the honey bottle. But after 1-2 days, the bubbles will disappear automatically, but when the honey bottle is opened, there will be gas rushing out! This is mainly due to the bactericide hydrogen peroxide in pure natural honey. Hydrogen peroxide is easy to decompose oxygen under high temperature, so that the surface of honey has a layer of white bubble!
4. True honey is a viscous liquid, which can be seen as a flexible filament and flows continuously. The false honey has suspension or sedimentation, with small viscosity. When it is picked up, it falls in a drop shape and has broken flow. After exposure, the true honey becomes thinner, while the false honey has no change or is thicker. If honey is very thin and easy to flow, it may be mixed with water.