Bee honey is one of the most useful and beloved by many products. It represents a failure of nectar, which was partially digested in a bee's goiter. It includes carbohydrates, water, folic acid, provitamin A and vitamins B1, B6, B2, C, K, E. Natural honey contains all the trace elements necessary for the human body, which is why it is recommended to eat at least a teaspoon of the product daily.
Eating it on an empty stomach, a person is charged with energy all day, in addition, the digestion process is activated. But people are interested not only in the beneficial properties of the product, but also in the answer to the question of
why honey is candied. To a large extent, cage (crystallization) depends on the percentage of glucose and fructose in the product. By itself, glucose at room temperature always remains in a liquid state, and fructose can form sugar crystals. Therefore, the more fructose is in honey, the faster the process of sugaring will occur. The carbohydrate content in honey depends on weather conditions, the colors from which the bees collected pollen, the time of its collection and pumping of the finished product.
Why is honey quickly sugared? Everything also depends on the content of pad substances in it, as well as on storage conditions.
How and why is sugar candied?The process of filling the product starts from the bottom of the dishes in which it is stored, and gradually approaches the surface. This is due to the fact that the density of the crystals formed is greater than the density of the bulk of the honey, and they sink to the bottom. The process of sugaring is characteristic of natural honey, and this is one of the hallmarks of quality. The honey planted from cruciferous plants (radish, rape, mustard, etc.) is the fastest to plant . Previously, when asked about which honey is not sugared, it was possible to give a definite answer that this is unnatural (artificial). Now there are many ways to slow down or, conversely, accelerate the crystallization of the product. These processes can be regulated artificially. For example, if a quantity of already candied honey is added to fresh honey, the crystallization process will occur much faster. When one kilogram of fresh honey is added, only one gram of already decayed crystallization will begin in a day or two. To slow down this process, honey is heated at a temperature of 70 ° C in a water bath, followed by instant cooling under a stream of cold water. Unfortunately, this method leads to the loss of the beneficial properties of honey.
In order to preserve them, it is recommended to heat no more than 45 ° C without subsequent cooling. These methods of crystallization control have become the reason that when buying honey on the market it is impossible to determine exactly why the product remains liquid or why it is sugared. Honey can also be falsified by feeding the bees with a solution of
cane sugar. In such cases, it is not so useful and contains carbohydrates to a greater extent from sucrose. One should be interested not only in why honey is candied, but also think about its naturalness and benefits, learn to distinguish a real product from an artificial and falsified one and use only high-quality delicacy. This will help maintain immunity and health.