There are many foods and beverages out there that definitely taste better when there is honey in them. This deliciously sweet natural substance gives you an amazing flavor as well as several health benefits, which makes it a great addition to your regular diet.
However, there is one thing that throws some people off. After some time, the honey starts to get crystallised, giving you a flaky or cloudy appearance. Now most people interpret it as the honey going bad or losing its quality. This is not the case and this blog is going to show you why.
But before that let’s first look at what the CEO of B A Barry Group and the founder of Geohoney, Mr Basem Barry has to say
“Monofloral honey that has undergone crystallization is still usable if you just know the right way to do it.”
This article explores honey crystallization in detail. It also covers some effective ways you can restore honey’s original state so keep on reading till the end.
Honey crystallization, also known as, honey granulation is a process by which honey turns from a runny or liquid state to a semi-solid, coarse, or flaky state. It is a perfectly natural process that often indicates that the honey you have bought from some world best honey brands is authentic or unadulterated.
Honey being a supersaturated sugar solution naturally tends to crystallize leading to the formation of sugar crystals in the container.
The honey crystallization makes it thicker and cloudy with a coarse sugary texture. In some rare cases, the crystalized honey can also have a creamy texture. Though honey crystallization is unavoidable there are some things that you can do to decrystallize it at home.
Before we get into the details of how to fix the crystallization issue when we buy unprocessed honey and store it at home, let’s first look at exactly how the honey crystallizes.
Honey is a supersaturated solution of sugars such as glucose and fructose in water. Due to natural processes, some of the glucose in this solution can eventually come out which results in crystallization.
The raw honey has a greater sugar content and a very low water content. This means there is not enough water to keep all the sugars dissolved. Over time this leads to the separation of these two ingredients of honey which manifests itself as crystals.
The speed and extent of crystallization vary based on the glucose-fructose ratio in each type of honey. Honey such as clover honey with a greater glucose content tends to crystallize much faster than acacia honey which has a higher fructose content.
Following are a few main factors that directly influence the crystallization process of different types of honey
The crystallization of honey that you get from some best honey brand in world depends on the temperature. Honey tends to crystallize much faster in cooler temperatures, especially between 10 to 15 degrees Celsius. It is better to store honey in a cool location at room temperature which ensures the crystals stay liquefied and there is minimum supersaturation of the glucose.
Each type of raw honey has a different fructose-to-glucose ratio (F/G) as well as a glucose-to-water (G/W) ratio. Honey that has a higher F/G ratio but a low G/W ratio tends to crystallize slowly. Honey types such as clover honey which has a much higher glucose content tend to crystallize much faster.
Honey typically has less than 20% water. If the water content of honey is near this range or it is significantly lower, it tends to crystallize much faster.
Honey that has a high pollen content is also prone to quicker crystallization as in this case, the pollen triggers this process by acting as a nucleus for glucose crystals.
When you buy raw honey which doesn’t have many preservatives and has undergone minimal processing it can contain plant components, pollen, yeasts, sugar crystals, and beeswax which can act as starters to the crystallization process.
Other factors like the treatment of honey after harvesting, bottling, packaging type, as well as materials can also affect the extent of crystallization in the honey. For example, honey stored in plastic bottles tends to crystallize more than the one you store in glass containers.
Following are some effective methods to help you restore crystallized honey in no time
Now stir the honey gently to dissolve the remaining crystals. If you still notice granules then repeat the process again until the grainy consistency is removed. Experts recommend that you should not use boiling water or place your honey container in a saucepan with direct heat as it can destroy its natural consistency.
The crystallization of honey doesn’t mean it has gone bad or that it has lost its nutritional value. Instead, it is a sign that your honey is unprocessed and pure. This natural and harmless process changes honey’s appearance from runny to coarse or flaky which you can easily reverse by using the effective methods listed above.
So, the next time your honey turns to a slightly solid state, do not throw it away. This honey still has all the nutrients and flavor to complement your recipes for years to come.
Visit GEOHONEY today to buy the best pure monofloral honey that is minimally processed to get both a great taste and plenty of nutrients for years to come.
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