09/03/2020
शहद के जमने की हकीकत
( The Truth about Crystallized Honey)
शहद का जमना शहद का स्वाभाविक (कुदरती)गुण है, जमना शहद की शुद्धता की निशानी है, जबकि ज्यादातर लोग शहद के जमने को शहद का खराब होना या फिर मिलावट होना समझते हैं, यह एक गलत धारणा है, आज सभी लोगों के पास अच्छे मोबाइल फोन है अगर आप अपने फोन से गूगल में शहद का जमना सर्च करके देखोगे तो आपको सारी सच्चाई का पता चल जाएगा, कही सुनी बातों में न आकर खुद सही जानकारी गूगल से सर्च करें!
अब सवाल उठता है कि
बड़ी बड़ी कंपनियों का शहद क्यों नहीं जमता??
तो इसका कारण है कि कंपनियां कच्चा शहद लेकर उसे प्रोसेस्ड कर उबाल कर पैक करती है जिससे शहद देखने में अच्छा लगता है पर उसके पोषक तत्व खत्म हो जाते हैं, अनप्रोसेस शहद ज्यादा लाभदायक होता है, वेद बी हाउस की टीम आप तक शुद्ध अनप्रसेस्ड शहद अपने ग्राहकों तक पहुंचा रहा है, अपनी शुद्धता के कारण ये समय के साथ साथ गाढ़ा (Crystallized )हो कर जम सकता है , ऐसा इसकी शुद्धता के कारण होता है, इसे मिलावट या खराब होना समझना बिल्कुल गलत है, मधुमक्खी के छत्ते में शहद बिल्कुल पतला (thin)सा आता है जोकि समय के साथ गाढ़ा (crystallized)होता जाता है , जमने पर मधुमक्खी उसे मोम (wax) से सील कर देती है , यूरोप और अमेरिका में जमा हुआ शहद ज्यादा खरीदा जाता है क्योंकि यह ब्रेड याफिर टोस्ट में आसानी से लगाकर खाया जा सकता है, साथ ही स्वाद में भी अच्छा होता है,
कुछ शहद जम कर खमीर (yeast) की तरह हो जाता है, देखने में भी अच्छा नहीं लगता , लेकिन वो शुद्ध होता है, इससे शहद क्रीम बनाई जाती है! शहद में जितना नमी कम होगी शहद उतना जल्दी जमेगा और ज्यादा देर तक खराब भी नहीं होगा, अगर नमी ज्यादा होगी तब शहद जल्दी खराब होगा!!
Team Ved Honey
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The Truth About Crystallized Honey That Crystallizes Honey ..
Many may have wondered why honey crystallizes or "freezes" as it is called. You may have thought that you were fooled and sold to you with distorted honey. Error!
Crystallization is a natural property of honey occurs in pure, unprocessed honey and is due to various factors.
Crystallization is a natural phenomenon that occurs in pure, raw honey! Isn't it weird that honey supermarket never crystallizes? Why doesn't it crystallize? It is processed, "boiled", filtered.
Crystallization of honey is a natural phenomenon in which honey is converted from liquid to a solid semi-solid state and is 100% natural!
The crystallization of honey is poorly understood by the public consumer. Many assume that the honey that crystallizes is distorted or vice versa. It's not like this. In fact, the crystallization process is a natural consequence. Crystallization does not affect the quality of honey except color and texture. The crystallized honey is not damaged and the quality of the liquid honey is maintained. Some honey consumers like it in this situation (especially in Europe and especially in America) as it is easy to spread on bread or toast without dripping and the taste is richer. There are two types of crystallization. The crystallization with fine crystalline appearance is excellent as butter and the crystallization with coarse crystal does not look good.
Nowadays there are machines that make this special property great stirrers with the addition of fine crystallized honey (like yeast) to the honey in addition to the fine crystallization I achieve and the constant homogenization this product is called honey cream. informed about this great product like fresh butter.
It should be borne in mind that the crystallization of honey has nothing to do with its quality, but is a characteristic of pure and natural honey.
Why does honey crystallize?
Honey is a particularly dense solution of natural sugar (natural fructose, glucose, maltose and sucrose). Contains over 70% sugars and less than 20% water (moisture). There is a lot of sugar in the honey in relation to the water content. This means that water in honey contains more sugar than it could naturally hold. The overabundance of natural sugars makes honey unstable. It is natural for honey to crystallize, as it is a highly sugar-saturated product.
The two main sugars in honey are fructose and glucose. The content of fructose and glucose in each honey varies depending on the source of the collection (flowering species) or the honeybee, thus determining the type of honey. In general, fructose ranges from 25 to 40%. and glucose by 30-44%. The balance of these two main sugars is the main cause that will lead to the crystallization of honey, and their relative proportion will determine whether it will crystallize quickly or slowly.
Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, you separate from the water and take the form of tiny crystals. As crystallization progresses and more crystallizes glucose, the crystals will spread throughout the honey. Eventually, the honey becomes thick and crystallizes.
Some honeys crystallize evenly. Some will partially crystallize and take the form of two layers, with the crystalline layer at the bottom of the vase as the other in liquid form at the top. Honeys also vary in the size of the crystals they form. Crystallized honey tends to be lighter than when in its liquid form. This is due to the fact that glucose tends to form crystalline dehydrate, and that the glucose crystals tend to be natural, i.e. pure white. Darker honeys retain a brown appearance.
How quickly will honey crystallize?
Different types of honey will crystallize at different rates. Some honey will crystallize within a few weeks after being extracted from honeycombs, while others will remain moist for months or years.
The following factors influence the crystallization rate:
(j) the source of nectar collected by bees (the composition of honey sugars);
(ii) the manner in which it has been processed; and
(iii) temperature maintenance.
The time it takes for honey to crystallize depends largely on the relationship between fructose to glucose and glucose to moisture content. High-glucose, low-fructose-to-glucose honey will crystallize faster, such as orange, eucalyptus, heather, cotton sunflower, and more. Higher fructose-to-glucose-rich honey (containing less than 30% glucose), such as chestnut pine honey, crystallizes quite slowly and can remain liquid for many years without special treatment.
For example, orange honey crystallizes as soon as Winter catches, pine crystallizes in 1-2 years, while acacia never crystallizes and is the only honey that occurs.
The higher the glucose and the lower the moisture content in the honey, the faster the crystallization. Honey with less glucose than moisture, so less saturated glucose solution, will slowly crystallize. Honey with an increased moisture content often crystallizes unevenly (not as a homogeneous mass) and splits into crystalline and liquid form.
The speed of honey to crystallize depends not only on its composition but also on the relative presence of catalysts, such as pollen grains and pieces of wax in honey. These fine particles serve as "nuclei" in the crystallization of honey. The original product contains pieces of wax, pollen and propolis, and it crystallizes quickly. Processed honey (eg by heating and mechanical filtration) will remain in liquid form due to the elimination of the nuclei, which encourage the growth of glucose crystals while the same raw honey with the common filters "risks" to crystallize. Honey packaged and marketed for free, they are usually heated and filtered at high pressure. By heating and filtering the honey dissolve - retain any crystals and remove any "nuclei" that might be present. Therefore, crystallization is inhibited.
The storage temperature
Temperature storage has a great effect on the state of honey. Crystallization of honey is more rapid at about 10 to 15 ° C. At a temperature below 10 ° C the crystallization is slowed down. The lower temperature increases the viscosity of the honey, which slows the crystal formation and propagation. Honey resists better crystallization at higher temperatures above 25ºC. When the temperature is 40ºC the crystals dissolve. A temperature above 40ºC will damage the properties of honey.
Liquefaction of crystallized honey
The crystallized honey can be returned to liquid form and consistently by gently warming it in a water bath (Bain Marie). Honey heating should be applied indirectly, rather than by direct flame in a container.
The temperature in the hive is around 35ºC and can reach 40ºC during summer, when the bees collect and ripen honey. Therefore, in order to moisten the honey, the best temperature is 35-40 ° C. The temperature should not exceed 40ºC to avoid overheating.
Overheating the honey for any length of time will reduce the quality, destroy the enzymes, lose the delicate taste, aroma and destroy the trace elements. Heating must be done carefully so that the nutritional value of honey is not lost. It is possible to re-liquefy the crystallized honey without losing quality.
Avoid crystallization
- Store honey at room temperature in tightly closed containers. The optimum temperature for storing honey is 21 to 27 ° C.
- Avoid storing honey at cold temperatures of 11 to 18ºC which is ideal for crystal formation.
- Do not store it in the refrigerator by accelerating the crystallization process.
Freeze only.
Also for those consumers who wish to have honey fluid and alive (very fresh) for very long periods we place it in the freezer for as many years as we wish.
It does not crystallize and when taken out of the freezer in a very short time it acquires its physical properties and is as fluid and alive as it was before freezing.
In case your honey crystallizes, don't grieve! On the contrary, you should be happy that you bought a great honey.
The honey we produce in our apiary can crystallize (sooner or later) depending on the variety of pre-origin, and its storage temperature as there is no heat or other processing, and you are offered just as we collect it from the hive!
A crystallized honey is therefore neither distorted nor damaged. Crystallization is not related to the quality of honey and does not cause any change in its nutritional, biological or dietary value.
