Why fresh honey quickly sugared. Should a natural product turn into crystals? Why is the bee product not sugared?

Honey is a useful product that is used in the daily diet and for the treatment of colds. Stored in a cool dark place. It happens that honey is not candied: it depends on the variety, on the conditions in which the bees are kept and on the main composition.

Why does nectar crystallize?

Natural honey is valued for its composition: it contains monosaccharides that are beneficial for the human body. If it does not contain stabilizing additives, after a few months it changes its structure.

Any variety thickens, but with different intensity - some types 2-3 weeks after preparation, while other types remain transparent for several months.

The main causes of crystallization

Reasons why honey begins to sugar over time:

1. The mixture begins to harden due to the properties of monosaccharides. If fructose predominates, then the mixture will sugar in 1-2 years.
2. An important factor is the conditions in which the bees are kept. To speed up the work of insects, they are fed with syrup. This method leads to a decrease in the quality of the product itself. The saliva of bees that has fallen into the nectar affects its quality, so it cannot stand for a long time and quickly crystallizes.
3. The natural ingredient should not be constantly stirred. Such actions affect natural processes - crystallization does not occur, and the honey mixture separates.

Fake artificial honey is not candied because it is diluted with sugar syrup. It becomes liquid and lighter, but is not useful. Nectar with a high water content does not begin to sugar - if these are artificial additives, and not the characteristics of the variety.

Which varieties remain liquid

The selected variety should stand for a long time and not lose its amber translucent structure, this is the guarantee of its quality: the composition and quality of the resulting nectar directly depends on the flowers from which the bees transfer pollen to the hive.

A species that does not crystallize at all or thickens slowly:

• lime;
• Greek;
• chestnut;
• May;
• acacia honey.

lime nectar

Real linden honey belongs to fine-grained varieties of white color. It can remain liquid in winter and part of spring (3 to 5 months). The viscosity of the nectar determines the rate of crystallization.

Liquid honey gradually turns into a solid and thick white mass.

There are no large crystals in the solid mixture: the structure changes by dividing the mixture into 2 parts - stratification occurs within 3-4 months. The upper layer of the substance remains liquid (it looks more like syrup), and the lower part turns into a thick porridge, which is divided into parts using an ordinary spoon. Solid linden nectar does not happen. Its long-term storage leads to the formation of lumps.

Greek nectar

One of the most environmentally friendly varieties of honey - Greek, is used to feed children and to treat diseases of the skin or respiratory tract. The main difference is the collection technology: honey is collected not from flowers, but from insects that feed on the juice of useful plants. It never thickens, even when stored for a long time, and does not crystallize due to its low glucose content.

The main types of Greek honey:

1. Pine. Natural liquid honey does not change its structure (if there are no additives in it). Minimal crystallization occurs due to minor impurities - this is plant pollen. Honey becomes thick, but not hard.
2. Thyme. Obtained from thyme inflorescences. It remains liquid for at least 6 months. Shelf life up to 2 years without additional heat treatment or pouring into a new container.

Natural Greek honey is harvested in late autumn. If winter frosts come late, bees can collect pollen until December. Late collection of the product leads to its long shrinkage.

chestnut blossom nectar

A product with a dark shade and a viscous structure is prepared from the nectar of chestnut inflorescences. Candied after a year and a half. The first shrinkage occurs after 10-12 months. Gradually, the structure of the nectar begins to resemble brown jelly.

In the sweet mixture, granules stand out, which differ in color - they are light and large. Gradually, the granules increase in size. A year later, the product is stratified - a change in the structure does not affect the taste of the nectar.

May nectar

The natural product is collected in the warm season: in late spring and early summer. A variety is collected from inflorescences of apple, cherry or bird cherry. It has a high content of glucose - it is high-calorie and quickly absorbed by the body. Fresh nectar does not have time to sugar by the beginning of autumn.

Sooner or later, natural honey of any kind begins to crystallize, with the exception of rare cases. For each variety, this process occurs in its own way. For example, crystallization forms a coarse-grained, solid mass, a rapeseed variety has a medium or hard structure, small crystals. This process is natural, it does not change the nutritional, biological and nutritional tastes of the product.

What does crystallization depend on?

Honey crystallizes in different ways, and it depends on some factors: on the plant from which the nectar is taken, on the water content in honey, carbohydrate composition, temperature, storage time, crystallization centers, and even on the actions that were made during the processing of honey .

Ripe honey contains the main components - glucose and fructose, they make up to 95% of the total mass. Crystallization directly depends on the ratio of carbohydrates. If honey has a high fructose content, then the process is slow. Such crystallized honey is prone to exfoliation and softening. The glucose crystals settle down, and a dark, rich fructose liquid forms at the top. Such honey is most often found in Siberia.

Types of honey crystallization depend on the consistency that the product acquires during crystallization:

• Salty consistency. Honey has a homogeneous thick mass without visible crystals.
• Fine-grained texture. After the honey crystallizes, small crystals up to 0.5 mm in size are observed in its mass.
• Coarse texture. When sugared, honey forms large crystals, the size of which reaches more than 0.5 mm.

The ratio of glucose and water

Considering the reasons for the crystallization of honey, it should be noted that the ratio of water and the amount of glucose is of great importance in the process. If the ratio is greater than 2:1, then the honey will crystallize. If the ratio is less than 1.7, there is a greater chance that the product will remain liquid longer. When the water content in honey is from 15 to 18%, the crystallization of the product occurs faster. With more than 18% water, the process progresses less intensively, because the concentration of carbohydrates in the mass decreases. The viscous consistency of honey at a low water content keeps the mass in a liquid state longer.

The presence of other sugars

In addition to fructose and glucose, it also contains other sugars: melecytose, sucrose, trehalose, raffinose and others. So in white acacia and linden honey, where the maltose content is from 6 to 9%, the process of honey crystallization occurs more slowly. In a product made from sunflower, sainfoin, rapeseed with 2-3% maltose, sugaring is faster.

In such varieties of honey as chestnut, honeydew, a very high content of melecytose. What does it give? The precipitate during crystallization precipitates in the form of flocculent crystals. The remaining sugars present in honey do not have any significant effect on the thickening process.

Effect of temperature on crystallization

The crystallization temperature of honey plays an important role in the process. At low storage temperatures, sugaring slows down. At elevated levels, large crystals form in the process of sugaring. The optimum temperature for should be between 10 and 18 degrees. In order for the product to remain of high quality, it is better to go down to the lower limit. If the storage of the mass constantly occurs at 14 degrees, then crystallization may accelerate. If the temperature is more than 25 degrees, then the thickening processes slow down.

Should natural honey crystallize?

Crystallization of honey is a natural process. Much more suspicious will be the fact if honey is not candied during long-term 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 the honey was harvested immature. 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 interested in why natural honey crystallizes, if there is any catch. It's simple - if there is fructose, then the product will definitely be candied. How quickly this process takes place depends on many factors: storage temperature, quality and variety of honey. Also, if you change the temperature - move the honey from a cool place to a warm one - it will soon begin to crystallize.

Honey crystallization time. Varieties

Depending on the type of honey, the crystallization process may be faster or slower. Deadlines are delayed by a year or more. Crystallization occurs almost a month or two after collection. Candied time can be extended by storing honey in a cool place. Buckwheat varieties are among the most useful. A distinctive feature of this honey is its dark brown color and slightly tart taste. The value of buckwheat honey is its high iron content, so this variety is recommended for use by those who have low blood hemoglobin. Buckwheat honey contains a large number of various 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 is chestnut honey. It is characterized by a rich and expressive aroma. The taste of the product is tart, slightly bitter. Contains many vitamins and nutritional benefits. Like buckwheat, it causes allergic reactions more often than other varieties. Chestnut honey is very useful for those who have problems with the kidneys, blood circulation, gastrointestinal tract. If honey is stored incorrectly (this applies to any variety), it will not remain liquid for a long time.

As we found out, the crystallization of honey has different periods for all varieties. thickens quickly, at room temperature - after a couple of months. The same terms for all flower varieties, which are called forbs. Linden honey is the most popular and useful. Pure fresh product has light shades, fragrant aroma. Often linden honey is mixed with herbs. It has such medicinal properties as antipyretic, anti-inflammatory, diaphoretic. It helps with colds better than other varieties.

Wild honey collected deep in the forest, in mountain crevices, is very thick in nature and crystallizes almost immediately.

Which type of honey does not crystallize?

Many are interested in whether all natural honey crystallizes. There are rare exceptions. A product made by bees from nectar, which was collected on fireweed, Ivan-tea, can be stored for years without being candied. Don't worry if this happens. If you are a seller of honey, then it is worth giving buyers such information so that they do not doubt the authenticity of the product. Dispel the myths that all natural honey crystallizes quickly. Each has its own period, but it can be stored in liquid form for a year, or two, and even more, if the storage conditions are observed.

Why doesn't filtered honey harden?

How does honey crystallization begin? Pollen grains are present in a natural product, they are the centers where the direct crystallization process begins. If honey is passed through a special filter that removes all pollen, proteins, mucus, then it can remain liquid for quite a long time. This gives an attractive transparent appearance to the product. In European countries, large deliveries of honey come from India and China, the manufacturer can only be determined by flower pollen. In some countries, the refined product was even banned from being called honey. There are certain quality requirements that are spelled out in a special code. It states that no components can be removed from real honey, including pollen. Filtration is allowed only to remove organic and inorganic foreign matter.

Is it possible to melt honey without losing its beneficial properties?

Honey after crystallization taste does not differ from liquid. However, it is much more convenient to eat liquid, it looks more aesthetically pleasing in dishes. Only melted honey is added to baking. So how to get it right by melting, while not losing useful substances?

The most common technological method for converting a crystallized mass into a liquid is the method of heating the product. In industry, when packing honey, temperatures from 35 to 40 degrees are used. At this temperature, honey melts, while not losing all its beneficial properties. Heating to a high temperature or boiling honey is harmful, and hydroxymethylfurfural (a specific toxin) is produced.

So, here are a few rules for those who decide to melt honey on their own:

• Do not heat honey above 45-50 degrees.
• Do not use plastic utensils for melting.
• Ceramic or glassware is suitable.
• Do not dilute honey with water, you will get sweet molasses.
• It is not recommended to mix different grades during remelting.

How to melt in a glass jar?

Crystallization of honey is an inevitable process, and if you need a liquid mass, you can use an ordinary glass jar for kindling. Melting honey in this way is quite simple. This method does not require heating over a fire or boiling, honey will retain all the beneficial qualities. The easiest way is to leave a jar of thickened honey on a hot battery. Several times you have to turn the container over. Another way is to place the container in well-heated water all night. The water temperature should be 50 degrees.

How to melt in a water bath?

If the thickened honey is in a small jar, then you can melt it in a water bath. To do this, take a deep capacious saucepan and fill it to the top with water. In order for the bottom to warm up well, you can install a grate or iron stand on the bottom. The jar of honey should be almost completely submerged in water. The mixture should be heated evenly, the honey melts quickly. With this method, the mass will not be able to overheat or boil. Why? Because the speed of boiling honey is different from the speed of boiling water. The honey mass simply melts, becomes softer, fluid, and no toxic substances are formed. The melted mass can be poured into any other dishes.

Many buyers who rarely buy honey are afraid to buy a product with white flakes on top. They believe that sugar crystals are a sign of the age of the product. Actually it is not. Why is honey candied? This is a completely natural process.

The rate of crystal formation depends on the type of nectar and the conditions of its collection and storage. A product that is poorly cleaned and contains particles of pollen, pollen and other impurities is candied faster. But this does not affect the quality of the nectar.

What kind of honey is not candied?

The answer is unequivocal: artificial. A natural product sooner or later becomes thick, and sugar particles appear on top. Of course, this process varies widely. Basically, the crystallization period is affected by the content of glucose and fructose in the product. The more glucose it contains, the faster the nectar will thicken. There are varieties that are in a fluid state for a very long time, among them:

• chestnut;
• honeydew;
• heather.

These varieties can be stored for several years and not crystallize. But sooner or later, the substance will still become thick, and flakes will appear on top.

Should honey be candied?

Of course, but if you are not very fond of a thick product, get clover or chestnut varieties. Buckwheat, linden and sunflower varieties crystallize quickly. This usually happens 2-4 weeks after collection.

The crystallization process occurs due to the supersaturation of the solution. There is a lot of glucose in the product, which tends to precipitate. It is this precipitate that is the crystals. You cannot influence the process in any way. But some unscrupulous sellers, in order for the product to stay in a liquid state longer, add water to it. At the same time, the amount of glucose in the solution decreases, and the product does not thicken for a long time.

If you purchased a product and the honey quickly became candied, do not blame the seller for selling a low-quality product. Pay attention to the origin of the product. If it was collected from sunflower or rapeseed, then it is quite normal that after 3 weeks of storage you will see the first grains. Nothing needs to be diluted. It is as useful and of high quality as liquid natural honey.

What to do with candied honey?

Eat it. Its properties remain the same. Use it to make cough drops or bake delicious muffins. Natural honey can be eaten with warm tea.

If the honey is quickly candied, and the label indicates that it is acacia, then you should doubt its quality. Natural acacia honey is the product with the longest shelf life in the liquid state. It can remain fluid for 2-3 years. It's quite normal.

To check the authenticity of candied nectar and its quality, place a drop on the palm of your hand. Now rub the piece between your fingers. If the product is artificial, then it will gather in flakes and lumps. If the honey is real, then it will become liquid and turn into a viscous mass that sticks together fingers. Many beekeepers recommend using this method to check the quality of a candied product.

The speed of sugaring honey depends not only on its variety. This process is influenced by both natural factors and unnatural causes, when unscrupulous sellers artificially change the physical properties of honey. Fortunately, the latter is easy to check yourself.

Some people believe that the crystallization process is a clear sign of a quality product, others that honey should not be candied. But how is it really? And what factors influence this process?

The product of beekeeping begins to thicken after a couple of months. After that, white grains or flakes appear in it, the color of the honey brightens, and the consistency becomes thicker. These are the first signs of the sugaring process.

Bee gold contains a lot of fructose and glucose. Crystallization depends on carbohydrates and their ratio. When glucose predominates in honey (30-35%), it begins to sugar quickly. The reason for this is the natural conversion of glucose into crystals, which, under their weight, settle to the bottom.

Some varieties have more fructose. It allows the product to remain in a liquid state for a long period. Fructose coats the components of honey and prevents the appearance of crystals.

If you see that the honey is candied, don't worry. The transformation of a light liquid into a white and solid substance does not indicate a low quality of honey and it fully retains its beneficial properties. It is eaten on an empty stomach, added to desserts, pastries and drinks. If desired, you can melt, but do it correctly - without exceeding the permissible temperatures (40-50 ° C) in order to avoid loss of useful properties.

Reasons for sugaring

In different varieties of honey, crystallization occurs after an unequal period of time and proceeds in different ways. The process depends on several factors:

• flowers - honey plants;
• weather conditions;
• maturity
• the presence of impurities;
• moisture content;
• storage.

Some varieties (sunflower, buckwheat) are quickly candied (in 20-30 days). But some varieties of bee gold remain liquid for 1-2 years (acacia, May).

natural causes

A natural product remains liquid for a long period if it is dominated by fructose (40% or more). This delicacy is recommended for diabetics. It helps to normalize blood sugar levels, restores metabolism and supports the pancreas.

The speed of sugaring is affected by the weather conditions under which the bees collected nectar. Harvested in rainy weather will contain more moisture, and additional moisture inhibits the candied process. Processed bee product under hot conditions (harvested in the summer months) candied faster. There is practically no moisture in the sunflower variety, since it blooms in the height of summer, and glucose predominates. After three weeks, it turns into a white mixture, and after a couple of months - into a solid treat.

Storage temperature affects crystallization. Glucose quickly turns into crystals at a temperature in the range from +10 to +15°C. If honey is stored at a lower or higher temperature, it will stay liquid longer.

Inexperienced beekeepers can harvest unripe honey. Sweetness contains more moisture, which affects the crystallization process. Unripe honey is not so rich in useful substances, and spoils in a short time, which will not happen with a quality product.

But at the same time, unscrupulous beekeepers can add water or impurities to the product in order to preserve its presentation. Sometimes honey is melted, but it loses its beneficial properties. To distinguish real honey from a fake will help aroma and taste. It is advisable to buy a treat from trusted beekeepers. A natural delicacy diluted in water does not react with vinegar or iodine.

What varieties do not candied for a long time?

Some honey is not candied for a long period and remains liquid.

acacia

Acacia nectar can remain liquid for up to 3 years. When pumped, the variety has a very liquid consistency, it may thicken a little over time, but it can remain transparent and light for a long time.

Demand for acacia honey is high. It remains liquid for a long time, has a pleasant smell and taste. It contains about 40% fructose and 30-35% glucose, so it does not sugary for a long time. It helps to strengthen the immune system, get rid of female diseases and normalize the digestive tract.

May

The first pumped out honey does not crystallize for a long time. Bee pollen is collected from the first flowers and fruit trees:

• apple trees;
• cherries;
• pears;
• apricot;
• drain.

The May variety contains a lot of fructose. It often rains in spring, so the product contains more moisture. This contributes to long-term sugaring. May honey remains liquid for 1-2 years. It has a positive effect on the nervous system, helps to get rid of headaches and insomnia.

But be careful when buying May honey, it is the easiest to fake. A similar product can be obtained by feeding bees with sugar syrup after wintering. In order not to buy a fake, it is advisable to purchase May honey at the end of summer or autumn. The real grade will become more viscous.

Lime

A light beekeeping product with a characteristic pleasant smell from six months to a year can remain in a liquid state. Over time, the crystallization process will manifest itself in the appearance of white flakes. Candied linden honey becomes like a cream or paste. Small grains and lumps make it look like semolina.

Don't be surprised why honey doesn't thicken if you get the linden variety. It retains a liquid consistency and color transparency for six months or a year. Bee gold increases the body's defenses and is often used to treat sore throats, coughs and other respiratory diseases.

Chestnut

Chestnut honey has a dark color and a bitter taste. It is used to treat the genitourinary system, and is also useful for the heart and blood vessels. Up to six months, and sometimes longer, honey is not candied, although initially it has a fairly high viscosity.

With long-term storage (from 6 months), signs of crystallization appear in the liquid delicacy:

• sediment at the bottom;
• thickening;
• the appearance of light blotches and so on.

A clear transparent product in late winter or early summer is suspect. It is better to refuse the purchase of such a product.

Whether honey should be candied or not depends on the variety, collection time, compliance with storage conditions and other factors.

We hope we haven't missed anything. Perhaps experienced beekeepers have something to add about this?

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.