Honey and crystalization..... quality?

[0roo0roo]

I just noticed two different bottles of honey, one crystalized because it was cold, and the other not. is it a sign that one is cheaper? diluted? the cystalized stuff is lighter btw.

just curiousP🙂

 

[McPhreak]

crystallization could mean a lot of things. I can't think of any way you could tell the quality just by examining how easily it crystallizes.

 

[SuperTool]

Chrystalized is bad. That means that bees were fead sugar instead of naturally picking up nectar.
It's the cheap stuff.

 

[0roo0roo]

interesting, i never thought of bee's as having to be fed. i guess they have humming bird feeder like things then 😛

 

[McPhreak]

Originally posted by: SuperTool
Chrystalized is bad. That means that bees were fead sugar instead of naturally picking up nectar.
It's the cheap stuff.

Like I mentioned before, I don't think you can distinguish good honey from bad honey just by crystallization

Google link 1

Google link 2

Google link 3

Crystallization of Honey:
In winter or being stored over a year, honey will crystallized. Honey crystallization is a natural phenomenon and has nothing to do with the quality. The degree of crystallization depends on the amount of carbohydrates (glucose) contained in honey. If there is little glucose and more fructose in honey, the crystallization process will be very slow or not exist. Conversely, honey will crystallize in room temperature, if it contains more glucose. The appearance of honey crystals may be coarse and large or small and fine. Generally, the crystals will become coarse and bulk if the process is slow. The honey crystals will become powder when rubbing them gently. In order to melt hard crystals, put them with a container into hot water. The temperature should be less than 60°C so as to prevent excessive heat from destroying the nutrients.

 

[0roo0roo]

Originally posted by: McPhreak

Originally posted by: SuperTool
Chrystalized is bad. That means that bees were fead sugar instead of naturally picking up nectar.
It's the cheap stuff.

Like I mentioned before, I don't think you can distinguish good honey from bad honey just by crystallization

Google link 1

Google link 2

Google link 3

Crystallization of Honey:
In winter or being stored over a year, honey will crystallized. Honey crystallization is a natural phenomenon and has nothing to do with the quality. The degree of crystallization depends on the amount of carbohydrates (glucose) contained in honey. If there is little glucose and more fructose in honey, the crystallization process will be very slow or not exist. Conversely, honey will crystallize in room temperature, if it contains more glucose. The appearance of honey crystals may be coarse and large or small and fine. Generally, the crystals will become coarse and bulk if the process is slow. The honey crystals will become powder when rubbing them gently. In order to melt hard crystals, put them with a container into hot water. The temperature should be less than 60°C so as to prevent excessive heat from destroying the nutrients.

wow🙂

things i learn from atot hahhahaha🙂