There are white granules in the honey

Many people go to the supermarket to choose honey and find that honey will settle after a long time. The honey at the bottom of the bottle looks darker, and the honey at the top of the bottle looks lighter. When you look closely, you will find some white granular substances in the honey. You will worry that the honey is expired, but it is not. It is just a phenomenon of honey crystallization. The following is a detailed introduction to what this white granular substance is.

The quality of the honey has not changed, it just crystallized when the weather got cold, so don't worry.

Fresh honey separated from the honeycomb is mostly a viscous, transparent or translucent gelatinous liquid. When stored under normal conditions, some honey will gradually become turbid and then condense into white crystals. This is the natural crystallization of honey. The crystallization of honey is a physical phenomenon and generally does not affect its intrinsic quality. To explain the crystallization phenomenon of honey, we must understand the relevant factors and principles that affect crystallization.

There are many factors that affect the crystallization of honey. The speed of crystallization is closely related to the number of glucose crystal nuclei contained, temperature, water content and the nectar source flower species that directly form the chemical components of honey. Under normal conditions, the higher the glucose content in honey, the more crystal nuclei there are and the faster the crystallization speed.

The honey sold in the market that looks good is all blended.

Real honey is not packaged and sold because it is too thick and not suitable for market sale. It is only put on the market after being blended. Really good honey will turn into semi-solid white wherever it is placed~! If there are white semi-solid particles in the honey, don't panic, it means that your honey is relatively pure.