Sooner or later, natural honey of any kindbegins to crystallize, except in rare cases. Each sort has this process in its own way. For example, the crystallization of honey from a dandelion forms a coarse-grained, solid mass, the rapeseed variety has an average or solid structure, small crystals. This process is natural, it does not change the nutritional, biological and food tastes of the product.
Honey crystallizes in different ways, and it depends onSome factors: from the plant from which nectar is taken, from the content of water in honey, carbohydrate composition, temperature, from storage times, from crystallization centers and even from the actions that were performed during the processing of honey.
Ripe honey has the main components- glucose and fructose, they make up to 95% of the total mass. Crystallization directly depends on the ratio of carbohydrates. If the honey is high in fructose, the process is slow. Such crystallized honey is prone to delamination and softening. The glucose crystals settle down, and above, a dark, saturated fructose liquid forms. Such honey is most often found in Siberia.
Types of crystallization of honey depends on the consistency, which during crystallization the product acquires:
Considering the reasons for the crystallization of honey,note that the ratio of water and glucose is of great importance in the process. If the figure is more than 2: 1, then the honey will crystallize. If the ratio is less than 1.7, there is a large share of the likelihood that the product will remain in liquid form for longer. When the water content in honey is from 15 to 18%, crystallization of the product occurs faster. In the presence of water more than 18%, the process is progressing less intensively, because the concentration of carbohydrates in the mass decreases. The viscous consistency of honey with a low water content keeps the mass in the liquid state longer.
In addition to fructose and glucose, the composition of honeycontains other sugars: melezitose, sucrose, trehalose, raffinose and others. So in white-ovate and lime honey, where the content of maltose is from 6 to 9%, the process of crystallization of honey occurs more slowly. In the product of sunflower, sainfoin, rapeseed with maltose in 2-3%, the sugar is faster.
In such varieties of honey as chestnut,padevy, very high content of melezitozy. What does it give? The precipitate crystallizes out in the form of flocculating crystals. The remaining sugars present in honey do not have any significant effect on the thickening process.
The crystallization temperature of honey plays an importantrole in the process. At a low storage temperature, the saccharification slows down. At elevated - in the process of sugaring large crystals are formed. The optimum temperature for storage of honey should be from 10 to 18 degrees. To ensure that the product remains quality, it is better to lower to the lower limit. If mass storage will always occur at 14 degrees, then crystallization can accelerate. If the temperature is more than 25 degrees, the thickening processes slow down.
Crystallization of honey is a natural naturalprocess. Much more suspicious is the fact that if honey is not candied with prolonged storage, but was declared as natural. This only proves that the mass was diluted, and probably very much. The lack of crystallization may also indicate that honey was harvested unripe. However, if the storage conditions are observed correctly, the container is closed, the temperature is even, the mass may not thicken for years. Many are wondering why there is a crystallization of natural honey, is there any trick. It's simple - if there is fructose, then the product must be sugar-coated. How quickly this process will take place depends on many factors: storage temperature, quality and honey grade. Also, if you change the temperature - honey to transfer from a cool place to a warm place - soon it will begin to crystallize.
Depending on the type of honey, the processcrystallization can proceed faster or slower. Terms are delayed for a year or more. Crystallization of buckwheat honey occurs almost a month or two after harvesting. Sugaring time can be extended if storing honey in a cool place. Buckwheat varieties are classified as the most useful. A distinctive feature of this honey is a brown dark color and a slightly tart taste. The value of buckwheat honey - a high content of iron, so this grade is recommended for use by those who have lower hemoglobin blood. In buckwheat honey a large number of different enzymes. This is useful on the one hand, but on the other hand it often causes various allergic reactions. It is also worth noting that buckwheat honey is one of the most high-calorie varieties.
Another variety of dark varieties - chestnuthoney. It is characterized by a rich and expressive aroma. The taste of the product is astringent, slightly bitter. Contains many vitamins and nutritious nutrients. Like buckwheat, more often than other varieties causes allergic reactions. Chestnut honey is very useful for those who have problems with the kidneys, circulation, gastrointestinal tract. If honey is stored incorrectly (it concerns any varieties), it will not remain in liquid form for a long time.
As we found, the crystallization of honey terms in allvarieties has different. Lime honey quickly thickens, at room temperature - after a couple of months. The same terms for all flower varieties, which are called herbaceous. Lime honey is the most popular and useful. Pure fresh product has light shades, fragrant aroma. Often, lime honey is mixed with herbs. It has such healing properties as antipyretic, anti-inflammatory, diaphoretic. For colds it helps better than other varieties.
Wild honey, collected deep in the forest, in mountain crevices, is very dense by nature and crystallizes almost immediately.
Many are interested in whether all natural honeycrystallizes. There are rare exceptions. A product made by bees made of nectar, which was collected in cyprus, ivan-tea, can be stored for years and not be sugared at the same time. Do not worry if this happens. If you are a seller of honey, it is worthwhile for buyers to give such information so that they do not doubt the authenticity of the product. Develop myths that all natural honey quickly crystallizes. Everyone has his own time, but a spray of honey can be stored in liquid form for a year, two, and even more if the storage conditions are observed.
How does the crystallization of honey begin? In a natural product there are grains of flower pollen, they are the centers where the immediate process of crystallization begins. If honey is passed through a special filter that removes all the pollen, proteinaceous substances, mucus, it can remain liquid for a long time. This gives an attractive transparent appearance to the product. In European countries, large supplies of honey come from India and China, the producer can only be identified by the pollen. In some countries, the purified product is even forbidden to call honey. There are certain quality requirements, which are prescribed in a special code. It states that in the present honey, no components can be removed, including pollen. Filtering is allowed only to remove organic and inorganic foreign impurities.
Honey after crystallization taste is not at alldiffers from liquid. However, there is liquid much more convenient, it looks more aesthetically in the dishes. In the baking is added only melted honey. Since it is correct to get liquid honey by melting, without losing any useful substances?
The most common technological methodtransformation of the crystallized mass into liquid - the method of heating the product. In the industry, when packing honey, temperatures from 35 to 40 degrees are applied. At this temperature, honey melts, while not losing all its useful properties. To heat to high temperatures or boil honey is harmful, while producing oxymethylfurfural (a specific toxin).
So, here are some rules for those who decided to melt the honey themselves:
Crystallization of honey is inevitable, and ifyou needed a liquid mass, you can use it to kindle an ordinary glass jar. Melt honey in this way is pretty simple. This method does not require heating on fire or boiling, honey will retain all the useful qualities. The easiest way is to leave a jar of thickened honey on a hot battery. I have to turn the container several times. Another way is to put the container in warm water for the whole night. The water temperature should be 50 degrees.
If the thickened honey is in a smalljar, you can melt it in a water bath. To do this, take a deep spacious pot and do not top up with water. To ensure that the bottom is well heated, you can install a grate or an iron support base on the bottom. The bank with honey should almost completely be buried in water. The mixture should be warmed evenly, honey melts quickly. With this method, the mass can not overheat or boil. Why? Because the boiling rate of honey differs from the rate of boiling water. Honey mass simply podtaet, will become softer, fluid, while no toxic substances are formed. The melted mass can be poured into any other dish.