【Daily Question No. 100】March 10, 2016: +2 wealth for participation, +3 wealth for a correct answer

Wrong. This is sediment; it’s normal

Error,×~~~~~~~~~~~~~~~~~~~~

Wrong. First, it is necessary to understand the basic components of honey. Honey contains various nutrients; sugars account for about 80% of its total composition, with fructose and glucose in a supersaturated solution making up 85-95% of the total sugar content, while sucrose accounts for around 5%. Due to glucose’s tendency to crystallize, honey that has been separated undergoes a process in which glucose gradually crystallizes when stored at low temperatures (0–14 degrees Celsius). Therefore, the crystallization of honey is actually caused by glucose present in it; this depends mainly on the ratio between glucose and fructose (which does not crystallize easily) in the honey, that is, the percentage of glucose among the total reducing sugars.

When some crystals form in honey, it indicates that the honey has begun to spoil. (Mistake)

Wrong. . . . . . . . . . . . . . .

When some crystals form in honey, it indicates that the honey has begun to spoil. (Mistake)

Why does honey crystallize? First, it is necessary to understand the basic components of honey. Honey contains various nutrients; sugars account for about 80% of its total composition, with fructose and glucose in a supersaturated solution making up 85-95% of the total sugar content, while sucrose accounts for around 5%. Due to glucose’s tendency to crystallize, honey that has been separated undergoes a process in which glucose gradually crystallizes when stored at low temperatures (0–14 degrees Celsius). Therefore, the crystallization of honey is actually caused by glucose present in it; this depends mainly on the ratio between glucose and fructose (which does not crystallize easily) in the honey, that is, the percentage of glucose among the total reducing sugars. Generally, when the levels of glucose and fructose are equal at a 1:1 ratio, crystallization occurs slowly ； When the ratio is 1:2, crystallization generally does not occur ； When the ratio is 1:0.9, that is, when the glucose content is higher than that of fructose, crystallization occurs rapidly at appropriate temperatures. For example, if the ratio of glucose to fructose in locust flower honey is around 2:3, it is less likely to crystallize ； Rapeseed honey has a ratio of about 18:17, and it crystallizes quite quickly. Honey crystallization is a common issue that occurs when consuming honey. Over time, and as temperatures change – especially in winter – honey often changes from a liquid state to a crystalline one, with its color shifting from darker to lighter. Most types of honey turn into milky white or white crystals after crystallizing, which are semi-transparent and can be either fine or coarse in texture. This change in honey often leads some people to misunderstand it as being caused by the addition of white sugar to the honey. In fact, this is a natural physical change in honey, and it is not the result of adding sugar. The rate of honey crystallization is related to the glucose crystallization nuclei it contains, temperature, moisture, and the source of nectar. The glucose crystallization nuclei in honey are extremely small, and there are also pollen grains present in honey. Under certain conditions, the glucose in honey grows and crystallizes around these tiny nuclei. The more crystallization nuclei are present in honey, the faster it will crystallize. The speed at which honey crystallizes is also affected by temperature; it crystallizes most easily at 13–14°C. If the temperature is below this level, the increased viscosity of honey slows down its crystallization ； If the temperature is higher than this, the increased solubility of sugar reduces the degree of supersaturation of the solution, thereby slowing down crystallization as well. Furthermore, fully crystallized honey generally has a low water content, while immature honey with a high water content has a slower crystallization rate or does not crystallize completely, as the degree of supersaturation of the solution is reduced. Different types of honey exhibit varying degrees of crystallization; for example, honey made from alfalfa, locust tree, jujube flowers, and codonopsis has less tendency to crystallize ； Honey from rapeseed, wild flowers, and cotton, on the other hand, crystallize easily. In short, honey crystallization is a physical phenomenon; it works in the same way as water freezing. Its chemical composition and nutritional value remain unchanged, so it does not affect the quality of honey. The crystal is glucose; there is no white sugar mixed in with the honey. In fact, honey that truly contains white sugar is less likely to crystallize; it is honey that crystallizes easily that is the pure honey. Therefore, China’s honey quality standards specify that the normal state of honey is a “transparent, viscous liquid or crystal”. Honey crystallization occurs when glucose forms particles around crystal nuclei, with a layer of fructose, sucrose, or dextrin surrounding these particles; as these particles aggregate and grow, part or all of the honey in the container turns into a loose solid state, which is what is known as honey crystallization. Therefore, honey crystallization is a normal phenomenon that has no impact on its nutritional value or functional properties, nor does it affect its suitability for consumption

When some crystals form in honey, it indicates that the honey has begun to spoil. (X) Honey crystallization is actually caused by glucose in honey, and this depends mainly on the ratio between glucose and fructose (which does not crystallize easily) in honey, that is, the percentage of glucose among the reducing sugars. Generally, when the levels of glucose and fructose are equal at a 1:1 ratio, crystallization occurs slowly ； When the ratio is 1:2, crystallization generally does not occur ； When the ratio is 1:0.9, that is, when the glucose content is higher than that of fructose, crystallization occurs rapidly at appropriate temperatures. For example, if the ratio of glucose to fructose in locust flower honey is around 2:3, it is less likely to crystallize ； Rapeseed honey has a ratio of about 18:17, and it crystallizes quite quickly.