Actually, the honey crystallization process is natural, most honey has a natural tendency to crystallize over time. But many people do not understand the honey crystallization. Why does honey crystallize?
Honey is a highly concentrated sugar solution. It contains more than 70% sugars and around 18% of water. Generally, the fructose ranges from 30-45% and glucose from 25 – 45%. The balance of these two major sugars is the main reason that leads to the crystallization of honey, the relative percentage of each determines whether it crystallizes rapidly or slowly.
The following factors influence the speed of crystallization:
(i) The nectar source collected by bees ( the sugar composition of honey )
(ii) The methods in which honey is handled ( processed )
(iii) The temperature in the preservation
Crystallized honey is not spoiled, the crystallization of honey has no bearing on its quality, and they also preserve the flavor and quality characteristics of the liquid honey. Many consumers prefer Honey in this state because it is easy to spread on bread or toast without dripping off and the taste is richer.
How to avoiding crystallization?
Store honey at room temperature in tightly closed containers. The optimum temperature for storing honey is 21 to 27. Avoid storing honey of below 14 degrees Celsius. Do not store in the refrigerator.
Where can I buy the honey product?
Choose Delee Foods Group Co., Ltd. We specialize in this field for more than 20 years. With good quality and pretty competitive price.
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More honey types and sample, welcome to contact us!