Why Honey Crystallizes
Depending on the amount of glucose in the honey, crystallization can happen very fast. When a small portion of the water molecules in honey break down, glucose separates from the solution, forming a series of small crystals. The crystals are then dissolved and the honey returns to its original liquid form. This is a natural process that takes place in many raw honeys.
Honey is a liquid that consists of a mixture of natural sugars, like fructose and glucose, and water. The concentration of the two substances in honey depends on the type of plant, blossom, or flower from which the nectar was harvested. Some flavors contain high levels of both, while others contain less of either. There are more than 300 different kinds of honeys identified in the United States. These include high-glucose honeys such as canola, tupelo, maple, acacia, and blackberry. Glucose accounts for 65% to 80% of the total sugar content in honey.
Honey can crystallize if stored at too low or too high a temperature. It is best to store your honey in a cool, dry place to prevent deterioration. If you want to use your honey, it is important to keep it in a jar or bottle that is tightly sealed. You should not store it in a refrigerator or freezer because this can accelerate the crystallization process. Similarly, the humidity of your home can influence the amount of crystallization that occurs.
There are several factors that contribute to the crystallization of honey. Pollen, for instance, can speed up the process by stimulating it. Besides pollen, other particles can also help initiate the crystallization process. Beeswax is another component that can contribute to the formation of crystals. Lastly, the types of packing can also play an important role in the crystallization of honey.
Because of its composition, a natural, unprocessed honey is more likely to crystallize than a processed honey. Nonetheless, crystallization can occur in both types of honey. Raw honey typically contains enzymes and other particles such as wax and pollen.
High-glucose honeys will crystallize more quickly than honeys that are more low-glucose, such as clover and acacia. Similarly, honeys that have more fructose than glucose will take longer to crystallize. However, the quality of the honey is not impaired.
Other factors that affect the crystallization process are the amount of pollen, the types of particles that are present, and the types of flowers or plants that the honey is from. For instance, honeys made from acacia will crystallize more easily than honeys made from dandelion or lime. As a result, crystallized honey can taste very differently from the same honey that is not crystallized.
There are several ways to decrystallize honey. One way is to heat it in a sauce pan. Another is to microwave it. Using a double boiler is another option. Just be careful not to scorch your honey by putting it in a hot pot.
Decrystallizing honey is a relatively simple process. While you can still eat the honey, it may lose its flavor and color, and you may have to repeat the process several times.
