Honey is half crystallized and half liquid

When most people buy honey, they will buy a lot and keep it at home, but after the honey has been left for a period of time, they will find that some abnormalities have occurred in the honey. Especially when honey is half crystallized and half liquid, this situation is very common. Many people are afraid that the honey has spoiled and become inedible. So is it normal if honey is half crystallized and half liquid? And what causes it?

Honey is layered, with crystals on the upper and lower layers and liquid in the middle

There are generally two types of honey stratification: one is that it crystallizes at the beginning of winter, but the upper and lower layers have not yet been completely formed, which does not affect consumption; the other is that the crystals begin to melt as the temperature rises in spring, and it is divided into upper and lower layers, with one layer being crystallized and the other not. If there is no fermented sour taste, it will not affect consumption.

The crystal forms of honey are uncrystallized, beginning to crystallize, semi-crystallized, and fully crystallized. When honey is semi-crystallized or beginning to crystallize, it will be layered when bottled, with liquid on top and solid on the bottom.

Especially when the honey is in the semi-crystallization and bottom crystallization stage, especially when there are only some crystals at the bottom, some honeys that are not easy to crystallize, such as acacia honey, are prone to this situation. At this time, it is particularly easy to give consumers

This leads to misunderstanding. Many consumers mistake the crystals at the bottom for white sugar at first, not knowing that this is the normal crystallization state of honey. Anyone with a little common sense can think of who would be so stupid as to put white sugar directly into the honey bottle? Moreover, even real white sugar will not crystallize like this and can be distinguished directly by tasting.

When the temperature rises slowly, the upper part of the fully crystallized honey will begin to melt, and the melted honey will taste thinner. This is also a characteristic of honey that becomes thinner when heated. In addition, if the honey itself has a high alcohol content, it will not melt much. Stratification is a process that natural honey must go through. As long as it does not taste fermented and sour, it will not affect consumption.