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When stored, the honey is sugared. Why does crystallization occur?

Honey is falsified more often than other products. Consumers are tired of revealing the degree of its naturalness, resorting to simple tests at home. Often there is such a picture: for 2-3 months bought in the store fresh liquid honey candied. Why is this happening and how is crystallization reflected in its quality? Beekeepers call this process a "cage" and consider it quite natural. However, not all grades "sit down" over time, and this leads buyers to worrying thoughts.

Should I sugar my real honey?

With prolonged storage, bee honey crystallizes, this eventually occurs even in sealed honeycombs in the hive.

What is the reason for the fact that under the same storage conditions, one variety remains liquid for years, and another honey - sugar? Why does the crystallization of different species differ? This is due to the ratio of the main components: glucose, water and fructose in each particular variety.

Fructose is highly soluble in water, and does not form crystals. This means that honey with a high content of fructose (sage, heather, chestnut) may not crystallize for a long time. Acacia is able to remain liquid for more than two years.

Glucose has the lowest solubility. The more it is in honey, the faster it "sits down".

The ratio of glucose and fructose is not constant. It depends on the weather conditions, species of plants, honey plants, bee breeds and the degree of maturity of the product of their vital activity. If under the influence of certain natural factors increases the allocation of fructose plants, the honey collected in this year may not crystallize, remaining liquid for a very long time.

Other sugars contained in the treats also affect crystallization processes.

Melecytosis is an anti-crystallizer of glucose. A low content of this substance (2-3%) can be observed in varieties harvested from rapeseed, rape, sunflower. They sit faster, so it is normal that after 2 months, such honey is sugared.

Why do not crystallized honey? In them, as in chestnut, lime and white-acacia varieties, the percentage of melecytosis is higher (6-9%). This very substance, with a high content, can precipitate in the form of flocculent crystals.

The quality of the product, its maturity and its botanical origin can be judged by the nature of the crystallization and by how quickly honey is candied.

Why does not the filtered honey harden?

The seeds of flower pollen present in the natural product are the centers around which the crystallization process begins. If you pass honey through filters that remove pollen, mucus and protein substances, it does not harden for a long time and has an attractive presentation. Large suppliers to European countries are China and India. The origin of honey can be traced only by the pollen, and the ultrafiltered sweet product in some countries is even forbidden to call the word "honey".

How does real honey behave?

Is the substance produced by the bees from the syrup flavored or not? They Create a product that is similar in chemical properties to natural floral honey. The processes in it occur in exactly the same way, therefore, everything depends on the integrity of the beekeeper. Knowing the fineness of product development, you can affect its consistency. Sugaring is easy to accelerate, adding to the new honey the old one. Add 1 g of honey to 1 kg of liquid and mix thoroughly, you can get a cage for 1-2 days.

In the cold, the sugar is faster. It begins at the boundary between fluid and air; Liquid and solid. Some varieties harden from the top down, others have crystals appearing on the bottom, and the process goes from bottom to top.

The process of sugaring does not affect the quality of the product and does not reduce its nutritional value. During the Soviet era, even forbade the sale on collective farm markets liquid honey after October 1, considering it to be counterfeit and unfit for consumption.

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