The difference between solid and liquid honey

Anyone who has seen honey should know that sometimes honey exists in solid form, but sometimes honey exists in liquid form. In particular, some people will find that the honey they bought is half solid and half liquid after leaving it at home for a while. Many people are not very clear about this situation, so what is the difference between the solid and liquid forms of honey?

The change of honey from liquid to crystallized solid is a natural physical phenomenon, just like water freezing. After honey crystallizes, its active ingredients and nutritional value do not change, and will not affect the quality of honey. Essentially, there is no difference between crystallized honey and liquid honey.

The crystals of honey are glucose, not white sugar mixed into the honey. In fact, honey that is actually mixed with white sugar is not prone to crystallization.

Crystallization is the process of honey changing from liquid to solid, and the color gradually changes from dark to light, but its composition has not changed. Most honeys are most likely to crystallize at 0-14℃. Once the outside temperature exceeds 40℃, the crystallized honey will slowly melt and change from solid to liquid. It is difficult to completely melt into liquid without artificial heating. There are also a few types of honey that are not easy to crystallize (such as acacia honey), but the temperature in the north is particularly low in winter, so crystallization may occur. Therefore, there is no difference between crystallized honey and liquid honey. Whether honey will crystallize is not absolute, and many factors need to be considered.

From a nutritional point of view, solid honey is better. The nutrients in solid honey are easier to absorb, and the glucuronide content is reduced, which is more beneficial to health.

Traditional honey: Honey has two different physical states at room temperature and pressure, liquid honey and crystallized honey.

Liquid honey is honey separated from the honeycomb and always remains a transparent or translucent viscous liquid.

Crystallized honey is most varieties of honey that gradually form a crystal state after being left for a period of time, especially when the temperature is low.

Solid honey: After low temperature, rapid drying and dehydration, honey becomes solid and can be processed into various shapes according to consumer preferences.

In terms of nutritional ingredients:

Solid honey: uses physical technology, "low temperature, fast, drying, dehydration" method, 100% retains the original nutrients of honey. In addition, under the physical process, monosaccharides increase and disaccharides decrease, making the nutrients in honey easier to be absorbed by the human body. In addition, the reduction of glucuronic acid content is more beneficial to health.

Traditional honey: rich in fructose, glucose, sucrose, maltose, vitamins, amino acids, proteins, organic acids and minerals, etc.