Chestnut honey is not candied. Why honey is candied, crystallization process

Should honey be sugared? As often happens that many people, having opened a jar of honey in winter, are upset when they see a white “cap” on the top layer of a sweet product. Exactly the same reaction can be found when people buy this sweet in the market. Many, due to inexperience, choose the product that even in winter looks liquid, transparent and without a top white coating. But this is precisely where their biggest mistake lies. Indeed, in fact, the crystallization of honey is a normal natural process that is characteristic of almost every type of natural honey and is evidence of its high quality. Even in the apiary, the product in the combs of beekeepers also crystallizes after long-term storage. And this is very good! Why? There is one secret of this product - only "shrunken" honey, that is, which has succumbed to the crystallization process, retains all its beneficial properties. Crystallization of honey photo Each type of liquid honey should show the first signs of crystallization by the beginning of winter. First, the bee sweetness should become slightly cloudy, then an upper sediment should form in it, which is gradually converted into crystals. Candied first, it should be hard, and then soft. But in any case, this is evidence of its naturalness. At the same time, different varieties of honey may look different after crystallization: some resemble butter, others are ordinary grains of sugar. Whatever the size of the crystals, honey should be sugared by everyone. This is the main criterion for the naturalness of this product when buying in late autumn or winter. How to keep liquid? If, for example, you like liquid honey, then purchase it immediately after pumping and store it in a warm place. At room temperature, the sweetness will last longer in liquid form. But the processes of crystallization in any case will occur. With gradual formation, they are usually large. If you want to achieve oily fine crystallization, then the sweetness should be stored in a cool place at a temperature not exceeding 5-8 degrees. Thick honey photo How fast is honey candied? Before answering this common question among buyers, it is worth saying one of the most important rules of this product. It should be remembered that honey is a living product. Like any organism, it goes through its stage of "development" and "life". Any honey should be candied within 1.5 - 3 months after pumping. The only exception to this rule is the acacia and chestnut product. The fastest crystallization process lends itself to the sweetness of sunflower and buckwheat. When stored in a cool place, an upper white "cap" may form after the first month. Honey in combs is candied a little longer, for about 4-6 months of storage. Honey in honeycombs photo Influence of composition The rate of crystallization depends primarily on the percentage of fructose and glucose in the product. It is no secret that this ratio in different varieties of honey is different, so each type of this sweetness has its own terms for the onset of saccharization. Moreover, the more glucose is contained, the faster the honey "sits down". This is easy to see on specific samples. For example, acacia honey, due to its high fructose content, can remain liquid even throughout the season, but heather honey is sugared immediately after pumping from the combs. Flower honey photo Proper storage Do not forget that the rate of crystallization also depends on the method of storage: it is affected by the air temperature, and the material of the container, and the volume, and location of the container with honey, and even its shape. If we consider in more detail, then in a wooden container, bee sweetness will remain liquid longer than in a metal container. Especially in a cool place. If the container is oblong, then a white coating, aka sugar, will be located from the walls to the center. If the capacity is wide, then only on the surface. At air temperatures below 14 degrees, the process of glucose crystallization is fast and very active. The size of the crystals also depends on the temperature. They are small (butter-like saccharization), medium (fine-grained) and large (coarse-grained saccharization). How it looks visually, we suggest looking at the photo. Average crystallization photo Reasons for sugaring honey We have already talked about the fact that honey should be sugared. Now let us touch upon the question of the cause of this natural process. So, in order to better understand the nature of candied bee sweets, consider its composition. Honey is a very rich solution of sugars. All of them exceed the norm at which they could be in a dissolved state. At the same time, glucose, which is also one of the most important components of bee sweets, has a high crystallization and begins to transform into crystals under the action of other components after a certain period of time. The main factors are the presence of glucose - we talked about it; the presence of water - the less water the sweet product contains, the faster the crystallization of glucose will occur; dextrin (an artificial polysaccharide extracted from starches) - the more dextrin is added to the product, the slower it crystallizes; the degree of maturity of honey - in immature bee food, with a sufficient amount of water, crystals are formed unevenly with a watery "sludge" on the surface. Many have probably noticed that if you mix the sweetness, then white grains appear throughout the vessel. This is due to the fact that saccharization occurs from several centers of crystal formation. This center is a clot of pollen, mechanical impurities and already formed glucose crystals. If honey is mixed, then there are already more centers.

If you notice that honey acquired not so long ago has ceased to be liquid, but has turned into a thick sugary substance - this is absolutely no reason for frustration. Today we will figure out why this happens, and also find out how to return the beekeeping product to a liquid state and not deprive it of its beneficial properties.

Regardless of whether thick honey or liquid, the product is considered equally useful.

Its consistency depends on many factors, which we will analyze a little later, but now we will consider the differences between a liquid and a crystallized product:

1. The high content of fructose helps the delicacy to remain liquid for a longer time, and if it is dominated by glucose, then it begins to crystallize very quickly, already 3-4 weeks after pumping.
2. The earlier honey is pumped out, the longer it will remain liquid - this is what acacia honey is famous for. And the product that is pumped out later, for example, buckwheat and sunflower, quickly sugars.

Crystals in a thick bee product can be different - from small to large:

1. The presence of large grains of sugar indicates that it contains a lot of sucrose.
2. Sugar grains of medium size and delicate texture indicate that a large amount of glucose is present in the delicacy.
3. Small crystals are an indicator of high fructose content.

Also, the size of the crystals depends on the storage temperature: the cooler the room, the larger the candied particles in the sweetness.

Important! The more useful minerals in the delicacy, the more homogeneous it crystallizes.

Should honey be sugared?

For some reason, the candied delicacy causes distrust and does not attract buyers as much as its more liquid counterpart. Although it should be noted that, on the contrary, a product that is too liquid, into which it is much easier to add various impurities, should cause suspicion.

Yes or no?

The answer is unequivocal - yes. Natural honey must crystallize, and depending on its composition, collection time and storage conditions, this process can be faster or slower, and it can be influenced.

Changing the consistency does not affect the quality and useful properties of the product at all. All vitamins and minerals are preserved in it, and at the same time it acquires a beautiful shade and pleasant sugar content.

Does sugaring affect shelf life?

The answer to this question is no: crystallization- this is a natural process that cannot affect either its properties or the shelf life. Whatever the consistency of sweetness, it can be stored for a very long time. Depending on the honey plant, the shelf life varies from 12 to 36 months.

Did you know? The chemical composition of honey is very similar to human blood plasma. This product is absorbed in our body by 100%. Simple carbohydrates, of which it consists, are quickly broken down and at the same time saturate the body with vital energy..

Reasons for crystallization

In addition to the fact that the product may have a different content of fructose and glucose, there are several reasons for sugaring honey:

• his age;
• method and place of storage;
• collection time;
• view ;
• weather;
• impurities (water, pollen).

Video: why honey crystallizes

How long does it take for honey to thicken?

The time it takes to crystallize depends on several factors:

1. Composition - the more glucose it contains, the faster it crystallizes.
2. Collection time - the earlier the bee product is pumped out, the longer it remains liquid. The last harvest, that is, harvested in August - September, is sugared in 2-3 weeks.
3. Storage method - subject to certain rules, you can keep the product liquid for a longer time.

Can honey not thicken and is it good?

There is also honey that can remain liquid for years, of course, subject to the storage rules. Namely, these include a product collected from nectar, as well as honeydew.

Did you know? One of the incredibly beneficial components of honey is called acetylcholine, which is known as growth hormone. Therefore, the presence of such sweetness in the diet of babies contributes to the development of the child's body. Also, acetylcholine is necessary for pregnant women for the proper development of the embryo.

How to influence the sugaring process

Despite the uniqueness of this product, we can have some influence on its consistency by observing the rules of storage, as well as buying it from trusted sellers and at certain times.

It is better to purchase a delicacy before the end of September, since it is at this time that its collection ends, and there are much more chances to affect the preservation of the consistency.

Honey should be stored in a tightly closed glass or wooden container, protected from sunlight. In addition to the material from which the containers are made, their volume plays an important role.
So, in a large container, crystals will form on the surface of the treat, and in a small container, all the honey will be candied.

+15–20°C is considered to be the optimum temperature for storing bee products.

Important! It is best to buy sweets during the mass collection season (August - September) from trusted beekeepers at specialized fairs.

The crystallization process can be not only slowed down, but also accelerated. If you want the delicacy to thicken faster, then you need to add a little candied to the fresh product. Do this at the rate of 9:1 and thoroughly mix the resulting mixture.

In order to make it easier to knead, you can heat it in a water bath to a temperature of + 27-29 ° C. After that, honey is placed in a cool dark place. After 2-3 weeks, the sweetness will acquire a pleasant fine-grained texture and a beautiful golden hue.

Liquid honey in winter is not at all an indicator of its freshness. This consistency has a falsified product or specially heated to give it a more attractive presentation. Experienced beekeepers will immediately recognize a fake by its appearance and explain why honey is candied and how this affects its properties.

Reasons for crystallization

All supersaturated solutions, which include a tasty bee product, are unable to be stored in a homogeneous state for a long time. Excess matter, according to the laws of physics, tends to precipitate. As a result, the water balance is restored, and the solution becomes saturated.

If we talk about honey, then glucose is superfluous, as the substance least capable of dissolving. And it is she who is the cause of the appearance of white flaky crystals.

The time it takes for honey to crystallize depends on the ratio of glucose and fructose. The more content of the first and less of the second, the faster this will happen. If fructose prevails, then a tasty and healthy product will remain liquid for a long time and will not sugar.

The following factors can affect the rate of crystallization:

• storage temperature;
• pre-treatment before packing;
• air humidity;
• degree of maturity.

The most favorable temperature at which glucose crystallizes is 15 0 C. At its value below 4 0 C and above 27 0 C, this process stops until more favorable conditions occur.

If the honey is quickly sugared, then this may indicate a high content of pollen and other solid impurities in it. Crystallization is possible in the presence of centers around which glucose is concentrated. The product purified during processing remains liquid for a long time.

With a high water content in honey, due to its immaturity or the absorption of excess moisture from the air, the sugaring process slows down. This is explained by the fact that the number of free water molecules increases and the degree of supersaturation of the solution with sugars decreases.

Advice! You can distinguish whether a product is natural in front of you by its consistency. Rub a piece of it between your fingers - the artificial one will roll into lumps, and the real one will melt and be absorbed into the skin.

How does crystallization affect properties and shelf life?

So, we found out how and why honey is candied. And how does this process affect its properties?

Honey does not lose its healing qualities after crystallization. It's still just as useful as freshly pumped. However, do not store it for a long time. The fresher the product, the more benefits it will bring.

The degree of its crystallization also does not affect the shelf life of a healthy and tasty product. On the contrary, the harder it is, the less likely it is to ferment and deteriorate. Candied honey is less susceptible to pollution and exposure to light and air.

An interesting fact! Solid rock honey can be broken off and eaten in pieces. During storage, it is simply wrapped in something and put away in a dark, cool place.

Does honey have to thicken?

The question of whether honey should crystallize can be answered in one word - definitely! Regardless of the type, storage conditions and all other factors, real natural honey will sooner or later change its structure and become candied. This can happen a week after collection, or a couple of years later. Only an artificial product can remain liquid after 3 years of storage, thereby signaling its unnatural nature.

Sometimes, after a very short time, a sweet purchase turns into a lump of a granular, melted lard-like substance. In this case, a completely logical question arises: Should fresh, just bought honey be candied? If this happened, then do not worry. Perhaps you purchased an early ripening variety, or the storage temperature was most conducive to this process.
Why is fresh, recently pumped honey candied, if all the conditions for its storage are met? The reason for this may be the following factors:

• the presence of pollen and mechanical impurities;
• high glucose variety;
• adding an old product that has already thickened.

To build a crystal structure, sugars need a fulcrum - the center. They are solid particles of pollen and other substances that got into the honey during pumping, as well as already formed crystals of old honey.

Advice! You can save the liquid structure of a delicious treat with the help of some simple manipulations. Honey is kept for 5 weeks at zero temperature. Then the jar with the product is transferred to a permanent storage place, where the temperature is maintained within 14 0 C.

How long should it take to thicken?

When should honey be candied? There is no exact answer to this question. It depends on numerous factors influencing the course of the crystallization process. This is the varietal affiliation of the product and storage conditions.

Quickly thickening varieties of honey - buckwheat, rapeseed and sunflower. They candied in 2-3 weeks. after pumping.

Interesting fact! The champion in long-term preservation in liquid form is acacia honey. It can keep its fluidity for up to 2 years. This explains its great popularity among the population.

The following varieties are also quickly candied:

• lime
• buckwheat
• sweet clover.

• honeydew
• clover
• heather
• chestnut.

An interesting interview about whether real honey candied can be seen in this video:

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The liquid consistency of honey does not always mean that it is natural and fresh. If in the middle of winter you are offered to purchase a liquid product, then at best it is honey, preheated to give it a marketable appearance, and at worst, a fake made of no one knows what. Although there are exceptions to this rule: certain varieties can retain a liquid consistency for a long time without losing their beneficial properties.

Experienced beekeepers know when real honey should be candied, and therefore they can easily identify a fake.

Conditions for sugaring natural honey

Natural sweet substance candied from two weeks to two months, with rare exceptions. The product is 90% fructose and glucose, the ratio of which determines the speed of its sugaring - if glucose predominates in the composition, honey becomes solid very quickly, and if the fructose content is increased, then the sweet substance can retain a liquid consistency for a year or even more .

In addition, the crystallization rate may depend on the influence of some external factors:

• product storage temperature;
• processing before packing;
• air humidity;
• degree of maturity.

As a rule, it begins to crystallize at a temperature of 4 to 27 degrees Celsius (optimal - 15 degrees). If the temperature falls below or above these limits, sugaring is suspended until favorable conditions occur.

Too fast crystallization can be an indicator of an increased content of pollen and solid impurities in the composition of the product. A high concentration of liquid due to immaturity or absorption of excessive moisture from the air, on the contrary, slows down the crystallization process.

There is one simple way to distinguish a natural product from a fake: you need to rub a small drop of it between your fingers. The real product lays down evenly, melts and is absorbed into the skin, and the fake rolls into lumps.

Product properties and causes of crystallization

The crystallization process does not affect the healing properties of the sweet mass at all - it remains as useful as fresh. Sugaring does not affect the shelf life in any way - on the contrary, the harder the product, the less likely it is to go bad, since crystallized honey is much less exposed to air and light.

Regardless of the variety and storage conditions, any real honey sooner or later changes its structure and crystallizes. If the sweet mass remains liquid for three or more years, this is probably a fake.

So, a natural product must be sugared during storage. But sometimes it happens that a sweet substance, bought just the other day, begins to show a tendency to crystallize. Upon noticing this process, the customer begins to worry, wondering if they have really bought a real and fresh product.

If recently purchased honey has begun to crystallize, you should not be especially worried about this - perhaps this is a variety with a high glucose content, or its storage temperature favored the candied process. However, rapid sugaring can also mean that a fresh, recently pumped product has been added to an old one that has already thickened.

It is impossible to give an unambiguous answer to the question of when honey should be candied, since the rate of crystallization is associated with numerous factors - in particular, storage temperature and varietal affiliation. Buckwheat, rapeseed and sunflower thicken the fastest, acacia, heather and chestnut thicken the slowest.

Why doesn't honey crystallize?

Varieties, in which glucose predominates, tend to remain liquid for a very long time. This is a natural state and should not cause concern. However, it also happens that the sweet mass loses its ability to be candied due to external interference.

In the article we tell why honey is candied. We will tell you if there is honey that does not crystallize and why. You will learn what to do so that the bee product does not become candied.

Natural honey is always candied, this is a natural process. All supersaturated solutions, which include honey, cannot be in a homogeneous state for a long time. According to the laws of physics, an excess of any substance must precipitate. Glucose precipitates in the bee product. When asked why honey is sugared in grains, it should be answered that the precipitated glucose is the cause of the appearance of white flaky crystals.

The time of disintegration into crystals depends on how much the percentage of honey consists of glucose and fructose. The higher the glucose content in honey and the less fructose, the faster the crystallization of honey will begin. Crystallization of honey is a natural and normal process, indicating the quality of the product. Even in a beekeeper's apiary, honey in combs can crystallize. Honey, which has succumbed to the thickening process, retains all the beneficial substances.

Crystallization of honey begins by the beginning of winter. At the initial stage, honey becomes cloudy, then a precipitate forms, and then crystals appear. Candied honey should first be hard and then become soft. Depending on the variety, honey after crystallization may look different. In one variety, the consistency becomes oily, the other may contain grains.

What types of honey are not candied

Varieties of honey that are not candied do not exist.. Only non-natural honey can not be candied. Honey may crystallize at different times, but if there are no crystals, then it is fake. The type of honey influences crystallization. Some varieties are candied later than others.

Why is honey not candied during storage? Honey can retain a liquid consistency if it has been diluted with water.

Factors affecting the lack of crystallization in honey:

• type of honey;
• ripening and storage conditions;
• time of day and weather at the time of honey collection;
• the presence of impurities in the bee product;
• plant - honey plant from which nectar was obtained.

Some types of honey have a high percentage of glucose. The formation of sugar crystals in honey collected from buckwheat or sunflower begins on the 20th day, and in rapeseed - after two weeks. Therefore, the question of why buckwheat honey is not candied can be answered that the product is of poor quality.

Crystallization of white acacia honey is not so active. Acacia honey contains more than 40% fructose, so this product remains liquid for up to 2 years. Acacia honey is considered very valuable, it is recommended for use even for diabetics, as it regulates sugar levels and has a beneficial effect on metabolism.

Sugaring depends on the percentage of water content in honey. If the bees collected nectar during the rainy period, then there will be more moisture in it, respectively, crystallization may occur at other times.

Storage conditions also matter. At temperatures above 10 degrees, crystallization begins several times faster than at temperatures below.

Honey collected on a hot summer day contains more glucose, less water, and accordingly, it will be candied much faster. The presence of pollen, wax and other impurities accelerates sugaring.

Why honey in combs is not candied? In fact, honey in combs is candied, but much more slowly. Honeycombs are a natural storage for honey, all processes in them are slower. If the honey in the combs is not candied, the storage process of the product may be disturbed or there are other impurities. When stored in combs, honey may not be candied for about a year.

How quickly natural honey candied

Honey keeps a liquid state in honeycombs longer. How long does it take for natural honey to be candied? Complete crystallization depends on many factors. The main influence on the formation of crystals has a variety of honey, time and weather during collection, storage conditions.

Honey can crystallize at different times, after a week or after a year. If honey began to crystallize a week after purchase, then do not worry, this may indicate a high pollen content in the product.

Why is honey not candied for a year? Some varieties do not crystallize for 1-2 years, and this is considered the norm. The humidity of the air in the room also affects the crystallization process.

How to speed up the sugaring of honey

If honey is mixed, then the crystallization process will go more actively. Also, sugaring occurs at a temperature of + 10-15 degrees, if the room is warmer or colder, then the process slows down.

Why hasn't honey been candied for a year? If you are sure that you have purchased a variety that should be candied immediately or over several months, and there has been no crystallization for more than a year, this indicates a poor-quality product.

What to do so that honey is not candied

Crystallization can be slowed down by heating honey in a water bath at a temperature of up to 70 ° C and then rapidly cooling it under running cold water. Without much damage to the properties of honey, it can be heated without subsequent cooling, but only up to 45C.

Candied honey is edible. If you follow the correct technology, then when melting honey, useful substances are not lost.

If you prefer liquid honey, then get acacia honey, which can remain fluid for up to 2 years. Chestnut, clover, heather and honeydew honey also slowly crystallizes. They can delight the whole winter with their transparency and beautiful color.

Why is chestnut honey not candied? Crystallization of chestnut honey may not occur for 5 to 15 months, and this is considered normal. If more than 2 years have passed since the purchase, and chestnut honey has not been candied, the product is of poor quality.

For more information on how to melt honey, see the video:

What to remember

1. The timing of honey crystallization depends on the variety, time and weather at the time of collection, as well as on the temperature and storage location.
2. Before purchasing a bee product, research the varieties to know which honey stays the longest and why honey is candied.
3. When choosing a bee product, pay attention to collection time, color, smell and texture.