Why does runny honey crystallize

Most consumers will avoid purchasing a crystallized jar of honey if possible, which is why honey manufacturers go the extra mile to make sure their liquid honey is soft and usable. Because that means the honey is real and full of healthy antioxidants and beneficial enzymes. The crystallization process is natural and has little to no effect on the honey other than new textures, densities, and coloring. So, naturally, crystals begin to form over time. Some honey crystals are fine and smooth, while others are large and gritty.

This is largely due to the proportion of the two main types of sugars found in honey: fructose and glucose. While fructose tends to remain dissolved, glucose has a much lower solubility. First, the ratio of glucose to sucrose matters. The higher proportion of glucose honey contains, the more quickly it will crystalize. That ratio is entirely dependent on which flower the nectar is fetched from.

More rapidly crystallized honey contains fine, smooth crystals. In fact, creamed honey is a type of raw honey that crystallizes so rapidly the minuscule crystals create a smooth, creamy texture.

Another reason honey crystallizes faster is the temperature of its creation or storage. As honey begins to cool, it becomes more solid, and the crystallization process is sped up. Amounts of pollen affect the amount that honey crystallizes. Crystals will form on any natural particles found in the honey, so the more pollen the honey contains, the higher number of potential crystals formed will be.

The more natural and under-processed the honey is, the higher chance for crystallization. Can you de-crystallize honey at home? Of course! The safest way to de-crystallize honey at home is to simply give the glass jar of honey a bath in hot water.

But those tiny bits and pieces are perfect for the glucose to crystallise on as it becomes undissolved in the honey solution.

Those little particles are the reason that raw honey is more likely encourage the formation of crystals over a pasteurised and fully processed product. Where you store honey can make a big difference in how quickly it will crystallise. Low temperatures will encourage quicker crystallisation, so don't put our honey it in the fridge! There's really no need to keep honey refrigerated, stored properly in a sealed container honey has a shelf life that is well beyond anything else in your cupboard.

Hot temperatures can cause honey to degrade though, so warmer is definitely not better. For these reasons, to slow down or avoid crystallisation it's always best to store honey at room temperature in a cupboard away from direct sunlight.

Not only is it best for the honey but it's also the best way to keep it in its smooth liquid state. If you want to avoid crystallisation completely, the best thing to do is to just eat your honey before it crystallises!

On average honey will usually stay crystallisation free for at least a few weeks and possibly months after you buy it. As we've already said, there's nothing wrong with crystallized honey.

You can sprinkle it on top of your porridge, or blend it with runny honey to create something known as 'creamed honey' which is excellent for spreading on toast. In fact, honey retains all of its flavour and quality in its crystallised form, so in most cases for cooking you can just continue to use it as you normally would.

However we also understand the desire to have it returned back to that lovely smooth golden honey that you had when you first bought it.

We've read suggestions before that involved microwaves, boiling water and even putting the jar in a dishwasher! However all of these methods can expose the raw honey to extreme temperatures and we don't want to risk exposing our honey to those risk! Not only can it destroy the unique enzymes and natural nutrients in raw honey, it can also hurt the overall flavour. To de-crystalise your honey, all you need is the warm water from your kitchen tap and a small bowl:.

If you need a break from stirring it's fine to let it sit for a while in the warm water while your wrist recovers too! You may need to replace the water in the bath if it cools down too much but eventually your honey will return to its clear runny state. Depending on how far the crystallisation process has gone, it could take up to 30 minutes to completely dissolve all the crystals.

It may not be the fastest way to return your honey to its original and beautiful liquid consistency but it's the safest, both for all vitamins and nutrients in the honey and yourself. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized. Some honeys crystallize uniformly; some will be partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top.

Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapid honey crystallizes, the finer the texture will be. This is due to the fact that glucose sugar tends to separate out in dehydrating crystals form, and that glucose crystals are naturally pure white. Darker honeys retain a brownish appearance. How fast will honey crystallize? Different types of honey will crystallize at different rates. Some honey crystallizes within a few weeks after extraction from the combs, whereas others remain liquid for months or years.

The following factors influence the speed of crystallization: i the nectar source collected by bees the sugar composition of honey , ii the methods in which honey is handled processed and iii the temperature in preservation. The time it will take the honey to crystallize depends mostly on the ratio of fructose to glucose, the glucose to water ratio. Honey high in glucose sugar, with a low fructose to glucose ratio will crystallize more rapidly, such as alfalfa, cotton, dandelion, mesquite, mustard and rape brassica napus.

The higher the glucose and the lower the water content of honey, the faster the crystallization. Oppositely, honey with less glucose relative to water is a less saturated glucose solution and is slow to crystallize.

Honey with heightened water content often crystallizes unevenly not as a homogeneous mass and separates into crystallized and liquid parts. The speed of honey to crystallize depends not only on its composition, but also on the presence of catalysts, like seed crystals, pollen grains and pieces of beeswax in the honey.

These minute particles serve as nuclei for crystallization. Raw honey unheated and unfiltered contains bits of wax, pollen and propolis, and crystallizes faster. Honey that has been processed e.

Honey prepared for commercial market is usually heated and filtered. Heating and filtration of the honey dissolve any sugar crystals and remove foreign particles that might be present in it.

Therefore, the crystallization is hindered.