Tag: Crystallization

It may come as a surprise, but the first crystalline sugar was likely a gritty, salt-like powder developed in ancient India over 2,500 years ago. This discovery set in motion a remarkable journey that transformed a rare luxury into a global commodity with a complex and often painful history.

According to researchers, a significant portion of honey sold commercially is heavily processed or adulterated with sugar syrups. This makes it crucial to know how to tell if honey is not raw, ensuring you receive the full benefits of this natural product.

It takes approximately 12 bees their entire lifetime to produce just one teaspoon of honey. However, the golden liquid that ends up in your kitchen can vary dramatically from its original state, leaving many to wonder: is honey processed or natural? The truth is, it can be both, and understanding the difference is key to knowing what you're really consuming.

According to a 2021 study, the global honey market was valued at over $8 billion, highlighting its massive commercial appeal. Yet, amid the widespread popularity of honey, a crucial question persists for health-conscious consumers: is honey supposed to be raw, or is processed honey just as good?

While honey is a natural sweetener produced by bees from floral nectar, corn syrup is a man-made product derived from corn starch through an extensive enzymatic process. This fundamental distinction is just the beginning of the many differences that separate these two common liquid sweeteners, from their flavor and texture to their functional properties in the kitchen.

According to the National Honey Board, it is completely normal for honey to crystallize over time. If honey has become thick, grainy, and cloudy, there is a need to know how to fix crystallized honey with gentle warmth to bring it back to its smooth, liquid form.

Raw honey contains more antioxidants and nutrients than its heated counterpart. But which is best, pasteurized or unpasteurized honey? The answer depends on your priorities regarding flavor, convenience, and nutritional value.

Originating in India, sugarcane was historically called the 'reed which gives honey without bees'. Today, the process of how to turn sugar cane juice into sugar has evolved into a scientific art, transforming the fibrous stalk into a sweet, crystalline final product through a series of precise steps that separate pure sucrose from other plant matter.

Did you know that honey contains over 80% sugars and only about 17% water on average? The monosaccharide fructose is the main component of honey, though its precise concentration, along with other elements, can vary significantly based on its botanical origin.

While table sugar (sucrose) is a key component in many confections, most candy relies on a blend of different sweeteners and techniques to achieve its signature textures. This variety in sweeteners helps manufacturers control everything from crystal formation to mouthfeel, answering the common question of what kind of sugar is in candy.