Will pure honey also crystallize?

Honey can beautify the skin and moisturize the intestines, but there are many types of honey, so you must pay attention to choosing the right one. Honey crystallization is relatively common. Even pure honey will crystallize as long as the conditions are met and the temperature is appropriate.

1. There are many types of honey, and crystallization is also the nature of honey. Some honey is easy to crystallize, while some honey is not easy to crystallize. For example, wild honey and rapeseed honey are honeys that are easy to crystallize; while acacia honey, jujube honey and litchi honey are honey varieties that are not easy to crystallize. No matter which type of honey it is, it will crystallize. The only difference is the difficulty and time of crystallization.

2. If we compare honeys of different qualities from the same source, we will find that if other substances are added, such as white sugar, fructose syrup, etc., the honey will not be easy to crystallize, but pure honey is more likely to crystallize. Why? The crystallization of honey is related to the unique ingredients of honey, the most important of which is the content of glucose and fructose. The higher the glucose content, the easier it is for honey to crystallize. The glucose content of honey from the same source is basically the same. If other substances are added, the glucose content will be relatively lower, making it less likely to crystallize.

3. In addition, is it true that honey of poor quality is easy to crystallize? That is not the case. What we usually call the quality of honey is just the Baume degree of honey. The higher the Baume degree, the better the quality of honey. The crystallization of honey is also closely related to its Baume degree. The higher the Baume degree of honey, the lower the water content, the easier it is to crystallize, and after crystallization, it will be completely crystallized without leaving any liquid. Honey with a low Baume degree has a large water content and is not easy to crystallize. Even after crystallization, a layer of liquid honey will be left on the upper layer. This is poor quality honey.

4. Therefore, honey crystallization is a very natural physical phenomenon. It does not mean that honey is adulterated or that the quality of honey is poor. It cannot be used as the only basis for judging the quality of honey. In order to cater to the public, many honey manufacturers add other substances to honey to prevent honey crystallization and gain a good impression from users. In fact, this is damaging the interests of consumers.