06/08/2022
*CRYSTALLIZATION*, THE HIDDEN FACT IN HONEY
Crystallization of honey is a natural phenomenon, and it also gives the authenticity of honey. But most of the consumers consider crystallization as adulteration of honey. Crystallization process will not cause any change in nutritional value if honey is properly crystallized, but improper crystallization will lead to increase in water activity and thus leading to fermentation. It is a desired phenomenon in the production of creamed honey, a spread that is becoming popular among the consumers. The factors that influence crystallization include F/G ratio, G/W ratio, presence of crystallization centers and storage temperature.
*Why does raw honey crystallizes?*
Raw honey, which is honey that has not been heat-treated or filtered, is basically a solution high in natural sugars. The two main natural sugars in raw honey are fructose and glucose.
The ratio of fructose to glucose varies from honey to honey. Since honey is a natural product, honey from the same hive might have more fructose and less glucose one year and then the next year it might have less fructose and more glucose.
The balance of fructose and glucose in raw honey determines the speed and type of crystallization of honey.
Glucose, which occurs naturally in raw honey, is what crystallizes because it is less soluble than fructose. Fructose is more soluble than glucose so it remains fluid.
Honeys with a higher fructose content crystallize slower than honeys with a low fructose content.
So some honeys will always remain runny, some honeys always remain set and others are runny to begin with but crystallize later.
*Does crystallization mean the honey has gone bad?*
Crystallization does not affect raw honey one bit except changing its color and texture. All the beneficial nutrients and enzymes in the raw honey remain after crystallization.
In fact, crystallization actually preserves the taste of the honey and makes it easier to use. The crystals release different flavors as they melt in the mouth and it is easier to spread on toast or to eat straight from the spoon.
*How can I transform crystallized honey into runny honey?*
Simply put the jar of raw honey into a container of hot water for a few minutes until the honey warms up and the crystals dissolve.
However, take care to ensure that the temperature of the honey does not exceed 37'C (body temperature) otherwise you will start to kill off the beneficial living nutrients in the honey.
So next time you see a jar of raw honey that has begun to crystallize, or separate into two layers, treat it as a gift and take it as proof that it is in fact raw, unprocessed honey.
References
1. https://www.researchgate.net/publication/351418323_Honey_crystallization_Mechanism_evaluation_and_application
2. https://latinhoneyshop.com/blogs/news/why-does-raw-honey-crystallise-set-or-become-solid
(c) FACTFINDER HONEY
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