hahaha rasa tak percaya madu yg dpacking smart n djual pula dGuardian nmpk fake ya.penuh dgn benda2 putih yg di yakini gula.aiyoyooo...cecair dia sikit je.habis dguna slma 4hari je.haha...taik btul.
Honey crystallisation is a natural phenomenon in which honey turns from a liquid to semi-solid state with granular appearances. There are several factors which contribute to crystallisation of honey:
[1] The two main types of sugars in honey are fructose and glucose and the proportion between these two naturally-occurring sugars will affect the speed of crystallisation. Honey with proportionately higher glucose content will crystallise faster compared to those with higher fructose content. For example, dandelion and clover honey crystallise much faster compared to acacia or honeydew honey due to the lower fructose to glucose ratio, this explains why some honey can stay liquid for years on shelves without crystallisation whilst some honey crystallises in just a few weeks of time. Given that Biogreen Raw Honey is a multi-floral honey (collected from various flower nectars in the wild), the fructose to glucose ratio may therefore vary from batches to batches.
[2] Additionally, honey with lower moisture content speed up the crystallisation process, as glucose tend to crystallise in an environment with very low water content. These differences are attributed to the different flower or tree nectar sources.
[3] Presence of materials such as bee wax or bee pollen may also enhance the honey crystallisation process. Biogreen Raw Honey is extracted below 60 degree Celsius and did not undergo any filtration or pasteurisation processes; hence it maintains most of the honey’s beneficial nutrients and active enzymes, including minor bee pollen and propolis. Presence of bee pollen and propolis is one of the factors that cause crystallisation.
Crystallisation does not change the quality of honey. It only affects some external features, like change of colour (from clear yellow to pale yellow) and texture (fine crystals). Therefore, please be assured that the crystallised honey is not a defect and safe for consumption.
Honey crystallisation is a natural phenomenon in which honey turns from a liquid to semi-solid state with granular appearances. There are several factors which contribute to crystallisation of honey:
ReplyDelete[1] The two main types of sugars in honey are fructose and glucose and the proportion between these two naturally-occurring sugars will affect the speed of crystallisation. Honey with proportionately higher glucose content will crystallise faster compared to those with higher fructose content. For example, dandelion and clover honey crystallise much faster compared to acacia or honeydew honey due to the lower fructose to glucose ratio, this explains why some honey can stay liquid for years on shelves without crystallisation whilst some honey crystallises in just a few weeks of time. Given that Biogreen Raw Honey is a multi-floral honey (collected from various flower nectars in the wild), the fructose to glucose ratio may therefore vary from batches to batches.
[2] Additionally, honey with lower moisture content speed up the crystallisation process, as glucose tend to crystallise in an environment with very low water content. These differences are attributed to the different flower or tree nectar sources.
[3] Presence of materials such as bee wax or bee pollen may also enhance the honey crystallisation process. Biogreen Raw Honey is extracted below 60 degree Celsius and did not undergo any filtration or pasteurisation processes; hence it maintains most of the honey’s beneficial nutrients and active enzymes, including minor bee pollen and propolis. Presence of bee pollen and propolis is one of the factors that cause crystallisation.
Crystallisation does not change the quality of honey. It only affects some external features, like change of colour (from clear yellow to pale yellow) and texture (fine crystals). Therefore, please be assured that the crystallised honey is not a defect and safe for consumption.
Oh i see..baru tahu pula ye.
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