Why Does Honey Crystallizes and What to Do About It

Is honey crystallization a good thing or not? Why does honey crystallize? In this article we will tell you all about this phenomenon and how to treat it to make honey become liquid again.

Crystallized honey: is honey crystallization a natural phenomenon?

Contrary to popular belief, the crystallization affecting honey is a natural process and is one of the symbols of the product’s genuineness. Honey, in its composition, is presented as a solution rich in sugars (glucose and fructose) in which, the latter outweigh the solvent, that is, the liquid part in which they should be dissolved. This makes the composition of honey to the extent that it is unstable, and the only way to regain stability is through precipitation of the sugars and their subsequent crystallization. Crystallization, therefore, is a typical characteristic of natural honey and without chemical alterations or industrial processes such as pasteurization, it is closely related to its chemical composition, and each type of honey has different timing and mode of crystallization. So it can be said that the best Italian honeys tend to crystallize and this is an indication of the purity of the product.In addition, honey is always an important purchase for one’s well-being and has always been one of the best original gift ideas so, even if it is crystallized, do not be afraid to buy it or give it as a gift. We recommend buying Natiflow honey, a leading company in the sale of 100% Italian and artisanal honey, also defined by ANSA as one of the best sellers of Italian honey.

Crystallized honey, as mentioned, is a natural phenomenon. Here is a range of honeys including those that crystallize and those that do not:
Acacia Honey – Sulla Honey (Sainfoin Honey) – Chestnut Honey – Millefiori Honey (Mixed Flower Honey) – Eucalyptus Honey – Orange Honey – Bee Pollen Supplement – Propolis Tincture – Propolis Alcohol Free

Why does honey become solid “Crystallizes”?

Let’s look together at why honey solidifies by creating crystallization. The sugars that mainly make up honey are glucose and fructose present in different concentrations in the various flavors and types of honey. There are some honeys that have a higher concentration of glucose than fructose, in this case, the glucose will tend to separate from the liquid part of the product with its consequent precipitation generating honey crystallization. In the opposite case where it is fructose that predominates over glucose, the honey will tend not to crystallize thus maintaining its liquid state longer and under different temperature conditions and also depending on how and where it is stored. So crystallization is a phenomenon that manifests itself differently from honey to honey, a natural phenomenon that changes depending on the aspects listed above. Read also: Benefits of Acacia Honey.

Why is the honey I buy at the supermarket always liquid?

Unless you buy acacia or chestnut honey, most honeys crystallize, so finding a liquid millefiori outside the production season is synonymous with alteration and therefore may have undergone processes. It may have been heated up to 50° C or even pasteurized and thus brought to temperatures that go beyond 75° C. It should be remembered that both melting and pasteurization serve no hygienic-sanitary purpose and irreparably alter honey by destroying especially its enzyme charge. All this is meant to delude the consumer into believing that honey is always in a liquid state by distracting them from reality. Honey does not need alteration because the place where bees work is one of the most sterile there is.

When does honey crystallization occur?

The crystallization process of honey begins spontaneously as soon as it is extracted (even in the cold one) in which crystals are stirred and their development is facilitated. To assess the propensity for crystallization, the ratio of fructose to glucose is often taken into consideration: for it not to solidify, the ratio must always be less than 1:3. So fructose must have a higher percentage than glucose. Another factor to consider is the solvent i.e., the amount of water in the honey. As water increases, stability is reached sooner and fewer glucose crystals precipitate. However, it is very risky to keep the water value in honey high. To prevent some yeasts from activating and starting honey fermentation, the water percentage must always be below 18 degrees of humidity “limit allowed by law.” A key factor to consider is definitely the storage temperature of honey. The temperature range in which honey crystallizes ranges from 5 degrees C to 25 degrees C. The peak rate of crystallization is reached at around 14°C. Of course, this also depends on the type of honey. For example, acacia honey crystallizes less due to the higher amount of fructose in its composition.
High temperatures slow down the crystallization process because they make crystal growth more difficult; high temperatures denature the crystals by destroying them and altering the honey’s characteristics. If the crystallization process is to be controlled, storage temperatures must be well taken into account.

How to dissolve crystallized honey?

When honey crystallizes it must be treated very carefully to avoid losing its properties. It can certainly be heated to melt it; one solution is a water bath, however, trying not to exceed a temperature of 40°C. Once this temperature is exceeded, the honey will never crystallize again resulting in the loss of some of its properties. Another solution is to hold it in your hands until it starts to melt and then stir it with a spoon. Alternatively, it can be placed near a heat source such as a fireplace or radiator. The important thing is never to subject it to too high a temperature that risks denaturing the honey. The predilection between liquid and solid is very personal, however, if they prefer healthier and intact products it is worth remembering that honey by its nature tends to crystallize, and outside the production season only acacia and chestnut honey remain stable. In others, the liquid state is synonymous with alteration resulting in the loss of natural characteristics. It is more fair and interesting to taste honey with its delicious crystals: this way you will taste a product that is less sweet and finer to the palate.

Should honey be crystallized or not?

In conclusion, we can only say that crystallization is a natural process that does not spoil the organoleptic characteristics of honey but only its appearance and ensures its genuineness, quality and naturalness, guaranteeing the absence of any alteration intervention. Let us be won over by crystallized honey in autumn winter and liquid honey in spring summer. Let’s discover the characteristics of crystallization a symbol of quality enhancement. We love the creamy texture of millefiori, the large crystals of orange or the finer crystals of eucalyptus.
Let’s eat honey for what it is!