Many people after buying the product (only our criterion is from Aribal, not all stores) and storing honey after a while, and most of them believe that it is a factor for fake honey.

This misconception is very common and here we are trying to investigate this scientifically

Contrary to popular belief, sugaring of honey is not the basis of its being fake, but it can be quite the opposite sign of its authenticity

contains dextrose and levulose simple sugars and some enzymes honey secreted from bee saliva and honey sac.

With the formation of crystals around the dextrose sugar and the natural enzyme of honey, the sugaring of honey will begin

And with the advancement of the crystallization process, honey becomes crystallized or so-called sugar

Because the formed crystals are white, sugared honey is lighter than liquid honey and will resemble solid vegetable oil.

A supersaturated solution is a solution that contains more dissolved substances than normal solutions

Such a solution is more or less unstable and after some time it becomes a stable saturated state

and the excess soluble material (the difference between the amount of the substance in the supersaturated solution and the amount of the substance in the saturated solution is removed from the solution) most honeys are in this group considering their dextrose content and By means of crystallization or sugaring, excess dextrose is removed from honey and reaches an equilibrium state

Some honeys never sugar! while others start to sugar within a few days after extracting from them

The distinctive feature of sugaring is characterized by the hardening of honey and the smallness of the grains with its constituent crystals

Granulated sugar, or semi-solid honey, is sold under various brand names because of its non-fluid texture

It is easy to use at the dining table.

The texture of this honey becomes soft when it is stored at a temperature above 80 to 85 degrees Fahrenheit, and at a lower temperature it becomes soft due to natural changes and becomes liquid to some extent.

When the honey turns sugar slowly due to the compounds or due to the damage of the natural crystals due to the heat

The size of the crystals becomes much bigger and its commercial value decreases.

As long as this honey is heated carefully. Coarse crystals will redissolve

Of course, the bigger the size of the crystals, the harder it will be to redissolve them. In general, keeping slightly crystallized or re-sugared honey will not look interesting on the store shelves. Sugared honey that has been heated for the first time it will be returned to its natural state, but if it is sugared again, the type of sugar is coarse grains and does not have the desired shape.