Why Does Honey Crystallize?
Chef Isaac | June 24, 2009
Honey crystallization is a natural process with any raw honey that is not pasteurized or ultra heated and ultra filtered. When you go to the store, you see honey that is crystal clean (because they ultra filter it) and it always stays at a liquid state, rarely ever crystallizing. This is the only advantage I see with store bought honey. But that is only assuming that crystallized honey is a bad thing.
Crystallization, also known as sugared honey or granulated honey, can happen at any time with any type of honey. The honey is still good and it does not effect the quality of honey at all.
That National Honey Board best describes why this happens: “This natural phenomenon happens when glucose, one of the three main sugars in honey, spontaneously precipitates out of the supersaturated honey solution. The glucose loses water (becoming glucose mono hydrate) and takes the form of a crystal (a solid body with a precise and orderly structure). The crystals form a lattice which immobilizes other components of honey in a suspension thus creating the semi solid state.”
Raw honey crystallizes faster because we leave traces of pollen and beeswax in the honey. Also, there are traces of acids, proteins, microbes, and minerals in raw honey. These attract the glucose and encourage solid structure to form.
Crystallization can be somewhat controlled (remember, it is spontaneous) with proper storage and temperature. Contrary to popular belief, honey at room temperature has the tendency to crystallize faster. Cooler temperatures (we are talking about 50 degrees or lower) really does help avoid crystallization. However, moderate temperatures (around 50-70 degrees) encourage cystillization faster. Warm temperatures (70-81 degrees) discourages crystallization but also starts to negatively effect the honey. I like to store my honey in a cool place that is below 50 degrees.
I hope this helps. Remember, if you need anything, feel free to call me or email me!
