Crystallization is another important physical property of honey, which is a saturated solution of glucose. Under suitable conditions, the small crystal nucleus of glucose grows and grows, and then forms crystals. In the temperature range of 13- 14℃, slow precipitation can accelerate the crystallization process. However, honey contains fructose almost equal to glucose and gelatinous substances such as dextrin, which is very sticky and can delay the crystallization process. Honey is more stable than other supersaturated solutions. In honey with low water content, most of the grains remain in honey, and fructose is mixed in the middle to form a whole; In honey with high water content, crystallized glucose particles quickly sink to the bottom, forming an obvious solid-liquid layer, which is called "semi-crystallization". Crystalline honey is different from fine honey, refined honey and coarse honey in morphology, which is related to honey composition and storage conditions. Some honey is easy to crystallize, most honey crystallizes at low temperature, and a few honey does not crystallize for a long time.

Generally speaking, honey should be eaten 0.5 hour before meals or 2-3 hours after meals. And honey should also pay attention to the following points: 1 People drink soybean milk, honey without sugar. 2. Honey should not be brewed with boiling water, because the water temperature is too high, which will destroy the ingredients of honey. 3. Honey is not suitable for drinking like tea, but it is better to drink in a small cup (about 50-80 ml). 5. People with diabetes are not suitable for eating honey, and people under 2 years old.

Honey is nectar collected by bees from flowers of flowering plants and brewed in hives. Bees take nectar or secretions with water content of about 75% from plant flowers and store them in the second stomach. Under the action of various transformations in the body, after 15 days, when various vitamins, minerals and amino acids are enriched to a certain value, the polysaccharide in nectar is simultaneously transformed into monosaccharide glucose and fructose which can be directly absorbed by the human body, and the water content is less than 23%, which is stored in the nest and sealed with beeswax. Honey is a supersaturated solution of sugar, which will crystallize at low temperature, glucose will crystallize, and fructose is the main part that does not crystallize.