Is honey white good?

Some honey will crystallize. The crystals of this kind of honey are white and look like fish roe or oil. When you touch it with your hand, you will find that there are no particles. Many people worry that this is a sign of adding white sugar to the honey. In fact, this is not the case. Honey with real white sugar added will not crystallize. The crystallized honey is pure honey, and only high-quality honey will crystallize.

This is the phenomenon of honey crystallization. Honey crystals are in the shape of fish roe or oil, are delicate and white in color, have no gritty feeling when squeezed by hand, and melt easily in the mouth. Honey mixed with sugar crystals in granular form, feels like sand when squeezed by hand, is not easy to crush, and feels like eating candy when put in the mouth. Therefore, crystallization is also a way to identify the purity of honey.

Honey crystallization is a physical phenomenon of honey. Its chemical composition and nutritional value have not changed, and it will not affect the quality of honey. The crystallized crystals are glucose, not white sugar mixed into the honey. In fact, honey that is truly mixed with white sugar is not prone to crystallization. Honey that is easy to crystallize is pure honey. Crystallization does not affect the quality of honey.

Fresh honey is a viscous, transparent or translucent gelatinous liquid. Generally, after being left at a low temperature for a period of time, it will become hazy and turbid and gradually become solid. This is the natural crystallization of honey.

The crystallization of honey is also related to the type and water content of honey. For example, clover honey, acacia honey, and jujube honey are not easy to crystallize, while rapeseed honey, cotton honey, and sunflower honey are easy to crystallize. Fully crystallized honey generally has a lower water content and is suitable for long-term storage without deterioration.

For immature honey with a high water content, the crystallization speed will slow down or it will not be completely crystallized due to the reduced supersaturation of the solution, so the crystallized glucose will sink to the bottom and other thin honey will float on the upper layer. The nutritional components of this semi-crystallized honey have not changed, but the water content of the uncrystallized honey has increased accordingly. Therefore, this honey is not suitable for long-term storage and should be consumed in time.