What is the white precipitate in honey

The main source of honey is the nectar collected by bees. Honey is also a supersaturated solution of sugar, so honey will crystallize at low temperatures. The main reason for crystallization is the glucose in honey. Excessive temperature will also affect the aroma and taste of honey, and it is also easy to breed some bacteria, which greatly reduces the nutrients in honey. So what is the white precipitate in honey?

First, what is the white precipitate in honey? Honey precipitation is honey crystallization, which is a normal physical phenomenon of honey. Honey that is easy to crystallize is pure honey. Honey crystallization is the process of glucose forming granules around the crystal nucleus, and a layer of fructose, sucrose or dextrin membrane is wrapped around the granules, which gradually coalesce and expand, so that part or all of the honey in the entire container forms a loose solid state, which is honey crystallization. Therefore, honey crystallization is a normal phenomenon, which has no effect on its nutritional content and application value, nor does it affect its consumption.

Second, factors affecting crystallization: There are certain very tiny glucose crystal nuclei in honey. Under certain conditions, the supersaturated glucose in honey will precipitate around these tiny crystal nuclei and grow into crystals. The more glucose crystal nuclei there are in honey, the faster the crystallization will occur. The concentration of honey is also an important factor that affects the crystallization of honey. Generally, honey with a lower water content is very easy to crystallize. However, for immature honey with a high water content, the crystallization speed will slow down or it may not be completely crystallized due to the lower supersaturation of the solution. The speed of honey crystallization is also affected by temperature, and it is easiest to crystallize at 14°C. If the temperature is lower than this, the viscosity of honey increases, causing the crystallization of honey to be slow; if the temperature is higher than this, the solubility of sugar increases, thereby reducing the supersaturation of the solution and slowing down the crystallization.

What is the white precipitate in honey? It is crystallized sugar. Pure honey will turn into white precipitate when kept at low temperature for a long time. This is crystallization. The crystals have tiny particles, just like lard. Generally, crystallization occurs from bottom to top, while in summer, honey melts from top to bottom. Sometimes the upper layer is liquid, while the lower layer is still white precipitation.