Will the honey that shakes out in winter crystallize?

It will crystallize. When the temperature is low in winter, honey will gradually start to crystallize after a period of time, but it also depends on what honey is. Some honey crystallizes easily, and some honey does not crystallize easily. The crystallization of honey is a natural physical phenomenon, just like the freezing of water. After crystallization, its active components and nutritional value have not changed, which will not affect the quality of honey. The crystallized crystal is glucose, not honey mixed with sugar. In fact, honey mixed with sugar is not easy to crystallize, and honey that is easy to crystallize is pure natural honey.

Crystallization is the process of honey changing from liquid to solid. The color gradually changed from dark to light, but its composition did not change. Most honey crystallizes most easily at 13- 14℃. Once the outside temperature exceeds 40℃, the crystallized honey will slowly dissolve and change from solid to liquid, but it will crystallize again soon. There are a few 2-3 kinds of honey that are not easy to crystallize, but the temperature in winter in the north is particularly low, and crystallization may also occur. Such as acacia honey, jujube honey, etc.

Honey crystallization is not absolute, so we don't define it accurately here to avoid misleading consumers. You have to understand that honey tastes like honey, and sugar always tastes like sugar. Whether honey is pure or not, you need to know. You can go to Sina blog (Miao Zi Honey), read the diary written by beekeepers, and learn about pure natural honey and royal jelly.