The honey stood in a jar and one fine day exfoliated into a thick yellow and liquid dark substance. Why is there a division of a single substance into two fractions at all? Most owners, finding themselves in such a situation, begin to think about the fact that some serious mistakes were made in the procedure for storing a healthy and tasty product. Let's look at this issue in order.
There are three main reasons for the layering of honey into fractions in storage containers. The first and most common reason is, of course, improper storage of the product. This happens due to natural chemical processes that are formed in the fructose and sucrose contained in honey. If you keep honey in conditions with high humidity or in conditions with an incorrect temperature regime, then it will necessarily break down into two fractions - thick and liquid.
The second common cause of delamination is heating the honey. In no case should you try to boil honey in order to make it liquid. The high temperature will inevitably lead to the subsequent (and very quick) spoilage of the valuable product. Unfortunately, some careless traders who are trying to sell stagnant goods, giving it a better appearance by boiling, can also heat honey to 40 degrees.
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The third common reason is improper collection of honey. Most often, such a mistake is made by inexperienced beekeepers who pump out honey without sorting the frames throughout the season. Thus, in fact, several different products enter the container from the very beginning. Also, honey can be mixed at the factory at the time of bottling. Some unscrupulous technologists, in the pursuit of profit, allow the mixing of honey residues from several batches.
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There are some other causes of delamination, but they are much more rare. So, for example, honey can exfoliate in a jar due to a very rare phenomenon - product oversaturation with fructose. In addition, the sediment may fall out due to the presence of any impurities in honey in order to increase its mass. For example, unscrupulous sellers sometimes add chalk or starch.
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Source: https://novate.ru/blogs/150420/54146/
