The sediment of natural honey is mainly composed of pollen.
However, these pollen are prepared from honey's stomach and swallowed repeatedly. Yes, what you said is normal. It's a physical phenomenon of honey called honey.
Crystallization is another important physical property of honey, which is a saturated solution of glucose. Under the right conditions, small
The crystal nucleus of glucose keeps increasing and growing, 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 better than others.
Stable. 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".