Why Honey Crystallizes?
When your golden flowing honey turns into a thick grainy mess-you may be surprised. But, don’t panic this is a natural process called crystallization. Almost all real honey will crystallize to a degree at some time. In this guide, we will explore – why honey crystallizes, what it means and things you can do to slow the process down.
There is a bit of science involved in this transformation process but I promise it is not that difficult to understand. Every jar of honey is a little different so the timing of crystallization varies. Also, whether you have commercial regular honey or raw honey can play a part.
Why Does Honey Crystallize & What is it?
You may hear honey crystallization described in a variety of ways: crystallizing, granulation or “honey that turns to sugar”.
Honey crystallizes because it is a natural, supersaturated solution of sugars. This means that it contains more sugars than water – than would typically dissolve in room temperature water.
Over time, the sugars begin to separate out and form crystals. This is a normal process and is NOT a sign that your honey is not pure. There are some ways to test for pure honey (for fun – but I wouldn’t put total confidence in them.)
The Science Behind Honey Crystallization
The primary sugars found in honey are glucose and fructose. The fact that honey is about 80% sugar is the key to crystallization. These sugars behavior differently in honey.
Glucose & Fructose
Each variety or type of honey varies in the percentages of these sugars. The balance between them is the key factor in the rate of crystallization.
Glucose is soluble in honey but less soluble than fructose. This means is it more likely to precipitate out and form crystals.
This is why honey with a high glucose content (clover honey or alfalfa) are more likely to crystallize than one with a higher fructose level.
Fructose is more soluble and tends to remain dissolved in the water content of the honey. This is why even a jar of crystallized honey normally retains some liquid.
Saturation Point
The sugar concentration intensifies as honey ages. Excess sugar crystals come out of solution and begin to form tiny grainy crystals.
The process begins when microscopic particles, such as pollen grains or air bubbles, act as “seeds” for the glucose molecules to start forming crystals.
Once the process begins, it spreads throughout the honey over time, creating a uniform, semi-solid texture.
Factors that Affect Crystallization Rate
There are several important factors that determine if your honey crystallizes and how quickly it may happen. Some of them can be controlled by us and some can not.
- nectar source
- filtering process
- storage temperature
Nectar Source
When bees make honey, they use nectar from millions of blooming plants. Each type of nectar has a different chemical composition. This affects the color of honey, flavor, aroma and crystallization rate.
Nectar source is a big deal. Higher fructose honey such as acacia, tupelo and even sourwood honey are slow to crystallize and may remain liquid for years.
Filtering & Processing
The journey from hive to jar also plays a role in crystallization rate. Often, honey from large commercial companies are micro-filtered to remove tiny bits of wax, pollen, etc.
This allows them to sit beautifully in a warehouse for months without changing form-without crystallizing. Unfortunately, heat and pressure filtering can damage some of the beneficial nutrients in honey.
Role of Temperature
Storage temperature plays a major influence in the rate of crystallization. This is why it is important to learn how to store honey properly if you want to encourage it to stay in liquid form.
A honey bee colony usually maintains a temp of near 95°F inside their bee hive. At this temperature, the sugar and water balance is comfortable this is called a homeostatic condition.
When removed from the warm hive environment to a cooler temperature (our room temp), the sugar/water balance changes again.
The product works to become “comfortable” – becoming less liquid and more solid to attain the balance.
Very cool temperatures (in the refrigerator?) promote the formation of sugar crystals. Warmer temperatures slow down the crystallization process. That’s why a warm stable location is important.
Is it Still Okay to Eat?
A lot of people throw away perfectly good jars of crystallized honey. It’s so sad and that is not what I want you to do.
If it has been stored in an airtight container and no moisture/water has gotten inside, you can save it.
Learn how to reverse the crystallization process or as we say in the trade – decrystallizing honey without damaging it.
Embrace the Difference
Some people enjoy the gritty texture of granulated honey. But, small fine crystals are more palatable to most consumers.
When crystallization occurs in controlled conditions (we control the rate through temperature etc), it results in a thick and smooth texture. We call this whipped, spun or creamed honey.
Learn how to make your own creamed honey. Put it in a pretty jar, add a little powdered cinnamon and you have a special gift idea.
FAQs
Crystallized honey is as nutritious as regular liquid-but not more so.
It usually takes several months for a jar of honey to crystallize. However, some types of honey will thicken much quicker.
Yes, crystallized honey is delicious on toast, biscuits, a bagel or as a topping for oatmeal.
If your jar has a grainy, sour smell, it has fermented and should be thrown out.
This may be challenging as nectar source is one factor in the rate of crystallization. But, by storing it in a warm location, you can slow down the process.
Crystallization is not a sign that something has been added to your honey. Pure raw honey will usually crystallize much faster than regularly processed product. Remember however, that by the same token: crystallization does not prove that it is pure honey either.
Final Thoughts
Unless you have a jar of honey from a nectar source that resists crystallization – you can expect it to happen eventually.
This is a natural process and no cause for alarm. It is still edible and can be transformed back to a liquid state if you prefer.
Once you learn more about the composition of this awesome product, the magic of the beehive becomes even more impressive.