A lot of people do not know if it is normal that honey sugars over time. There are varieties that will not crystallize. You should know that honey that is sugared will not lose its benefit. Another question is why this happened to the products.
Causes of Honey Sugar
Natural honey is not able to remain in its original (homogeneous) state for a long time. An overabundance of the element is attempting to precipitate. As a result, the water balance resumes, so the mass becomes more saturated. Glucose becomes unnecessary in the product. Because of it, light crystals appear in the product.
Crystallization of products may take different times. It all depends on the concentration of glucose and fructose in the product. If more glucose and less fructose, then sugaring will take a little time. When fructose is greater, honey remains able to be liquid for a long period.
Sugar will be affected by:
- temperature conditions used during storage of products;
- processing before packaging;
- air humidity;
- the maturity of honey.
The temperature indicator at which crystallization occurs is +15 degrees. If it is below 4C and above 27C, the process will be suspended until suitable conditions appear. If the process of sugaring has occurred, then this indicates that there is an excessive content of fingers and other solid additives.
Does sugaring affect the properties and shelf life?
You should know that the product will not lose its benefits after crystallization. Honey will be healing, as well as fresh. No need to keep it for a long time. The fresher the produce, the more useful it is. The process will not affect the standard expiration date. The harder it is, the less likely it is to disappear. The crystallized product will be much less polluted. At the same time, its quality is almost not affected by light and oxygen.
Interesting fact: if honey is stone, it is allowed to break off and use pieces. For storage, the product is wrapped in cloth and placed in a dark and cold place.
What honey is candied
What varieties of honey are candied?
Sugar varieties of honey where a lot of fructose is present. Certain species can be distinguished, and not all of them are popular.
- buckwheat;
- chestnut;
- lime;
- May;
- from acacia.
These varieties will crystallize, but not so fast. For 12 months they will remain in liquid form. Linden will be thick after 60-90 days. Maisky is the most persistent, since it can be in a fluid state for several years. Chestnut can thicken in a year and a half.
It is recommended to purchase honey in the fall and winter, when the process of sugaring occurs. Thus, it can be understood that the products are natural. If you want to check honey for naturalness, then you need to rub it with your fingertips. A person should not feel the presence of lumps.
Ways to Slow Honey Sugar
If desired, anyone can melt the product if it is sugared.Many people want to know how to slow down the crystallization process so as not to resort to heat treatment.
The following methods are available:
- It is not recommended to take a lot of honey, since it must be consumed in a year.
- You need to keep the product in a place where it is dark so that sunlight does not fall. Because of the sun, honey breaks down.
- The air temperature in the room should not be from -5 to 10 degrees. If you do not adhere to the temperature regime, then honey will quickly become thick.
- It is recommended to adhere to the required humidity indicators: 60-80%.
- It is allowed to store products in the refrigerator, but it is recommended to adhere to the temperature regime.
Sugaring natural honey is a normal process that indicates product quality. Due to the glucose in the composition, the ingredient changes the consistency. After crystallization, honey will be tasty and healing, since the process does not affect the properties. At the same time, it is better to keep products for too long, because fresh bee honey is considered the most useful.
