Why is honey sugared? We answer the question

Bee honey is one of the most useful and loved by many products. It represents a malfunction of the nectar, which was partially digested in the goiter of the bee. It contains carbohydrates, water, folic acid, provitamin A and vitamins B1, B6, B2, C, K, E. Natural honey contains all the microelements necessary for the human body, which is why it is recommended to eat at least a teaspoon of the product every day. Eating it on an empty stomach, a person is charged for the whole day with energy, and the digestion process becomes more active. But people are interested not only in the useful properties of the product, but also in the answer to the question of why honey is sugar-coated. To a large extent, the cake (crystallization) depends on the percentage content of glucose and fructose in the product. By itself, glucose at room temperature is always in a liquid state, and fructose can form sugar crystals. Consequently, the more fructose is contained in honey, the faster the sugaring process will occur. The content of carbohydrates in honey depends on the weather conditions, the colors from which the bees collected pollen, the time it was collected, and the pumping out of the finished product. Why is honey quickly candied? Everything depends also on the content of pale substances in it, as well as on storage conditions.

How and why is honey sugared?

The process of loading the product begins at the bottom of the container 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 main mass of honey, and they sit on the bottom. The sugaring process is characteristic of natural honey, and this is one of the signs of quality. Honey, collected from cruciferous plants (radish, rape, mustard, etc.) sits most quickly. Previously, the question of what kind of honey is not candied, you could give an unambiguous answer that it is unnatural (artificial). Now there are many ways to slow down or, conversely, accelerate the crystallization of the product. Regulation of these processes can be done artificially. For example, if some freshly added sugar is added to fresh honey, the crystallization process will occur much more quickly. When adding a fresh kilogram of fresh honey, only one gram of already-settled crystallization will begin within a day or two. To slow down this process, honey is heated at 70 ° C in a water bath, followed by instant cooling under a stream of cold water. Unfortunately, this method leads to loss of useful properties of honey. In order to preserve them, it is recommended to heat not more than 45 ° C without subsequent cooling. These methods of controlling crystallization have caused that when buying honey in the market you can not accurately determine why the product remains liquid or why it is candied. Honey can also be falsified by the method of feeding bees with a solution of cane sugar. In such cases, it is not so useful and from carbohydrates is more sucrose. One should be interested not only in the fact why honey is sugared, but also to think about its naturalness and benefits, to learn how to distinguish a real product from artificial and falsified, and to use only a high-quality delicacy. This will help to maintain immunity and health.