Why is honey candied? We answer the question

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bee honey is one of the most useful and loved by many products. It represents a failed nectar that has been partially digested in the bee's crop. It contains 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 for the whole day, besides, the digestion process is activated. 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 candied. To a large extent, the cage (crystallization) depends on the percentage of glucose and fructose in the product. Glucose itself always remains liquid at room temperature, while fructose can form sugar crystals. Therefore, the more fructose in honey, the faster the process of sugaring will occur. The content of carbohydrates in honey depends on weather conditions, the flowers from which the bees collected pollen, the time of its collection and pumping out the finished product itself. Why does honey harden quickly? Everythingalso depends on the content of honeydew substances in it, as well as on storage conditions.

How and why is honey candied?

The process of planting the product starts from 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 formed crystals is greater than the density of the main mass of honey, and they sit on the bottom. The process of sugaring is characteristic of natural honey, and this is one of the signs of quality. The fastest honey is collected from cruciferous plants (radish, rape, mustard, etc.). Previously, to the question of what kind of honey is not candied, it was possible to give an unequivocal answer that it 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 you add a certain amount of already candied honey to fresh honey, the crystallization process will occur much faster. When adding only one gram of already shrunken honey to one kilogram of fresh honey, 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 running cold water. Unfortunately, this method results in the loss of beneficial properties of honey.

In order to preserve them, it is recommended to heat them by no more than 45 ° C without subsequent cooling. These control methodscrystallizations have caused that when buying honey on the market, it is impossible to determine exactly why the product remains liquid or why it is candied. Honey can also be adulterated by feeding the bees with a solution of cane sugar. In such cases, it is not so useful and contains sucrose to a greater extent from carbohydrates. You 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 artificial and falsified, and use only high-quality delicacy. This will help maintain immunity and he alth.