Why does honey crystallize? Can crystalline honey still be eaten? How to identify whether crystal honey is mixed with sugar?

　　We know that crystallization is the natural property of most honey itself. Then, why does honey crystallize? Can crystalline honey still be eaten? How to identify whether crystal honey is mixed with sugar?

　　First, we should be clear that the solubility of fructose, sucrose and glucose is different. Fructose has the highest solubility, followed by sucrose, and glucose has the lowest solubility. For example, at 25 'C, 100 g of water can dissolve 410 g of fructose, 210 g of sucrose and 110 g of glucose respectively.

　　Secondly, we need to know that the main crystal of honey is glucose. There are many kinds of honey, such as basswood honey, rape honey, citrus honey, longan honey, locust honey, loquat honey, etc. in addition to factors such as different times and different regions, the ratio of glucose and fructose in different varieties of honey is different. Honey such as rapeseed flower honey and basswood honey has high glucose content and low fructose content, which makes it easy to crystallize. Locust honey, jujube honey and fructose content are higher than glucose concentration, so it is not easy to crystallize.

　　Some people think that honey crystals are honey mixed with sucrose. Although this view is biased, after honey and sucrose are mixed, if the sucrose content in honey is high, it will indeed crystallize. How to identify whether sucrose is mixed? Two small methods are introduced. One is to look at the crystal state. The crystals of sucrose can be very large and the crystals of glucose can be smaller. The second is to taste. If it is glucose crystal, there is a cool feeling in the mouth, while sucrose crystal does not.