Honey, taste not bad nutrition

Citizens hu: a jar of honey at home a few months after opening, in the refrigerator, the original homogeneous structure, now had the white precipitation, heard of honey crystallization in winter, this summer how is crystallization, is broken.

Expert analysis: this change does not affect the security of honey, also does not affect its nutritional value, but will affect the taste of uniformity. Many people see the crystallization of honey, that was broken, in fact just honey's physical form has changed, is not a chemical reaction, nutritional value is not damaged. Honey will crystallization, because the high sugar concentration, under the condition of low temperature, the solubility of sugar, containing glucose and sucrose could precipitate, formation of crystallization.

In fact, as long as the quality is good honey it is almost impossible to spoil. Sugar itself is the best preservative, ripe honey placed a long time is not easy to spoil. If it is, of course, been mixed water inferior products, placed after a period of time will fermentation bubbling, sour, inedible.

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