Honey Crystallization

Honey Crystallization

Crystallization is the formation of crystals of monohydrate glucose from a supersaturated sugar solution (i.e., honey).
The rate of crystallization increases with:

  • Lower water content.
  • Higher glucose content.
  • Presence of solid particles (i.e., pollen grains & honey crystals).
  • Temperature close to 14°C. ο(Temperatures above 28°C and below 5°C result in very slow crystallization).
  • Stirring
 

Note that slower crystallization produces larger and more irregular crystals.

Honey crystallization is completely natural and does not harm the honey. In most cases, the crystallization process can be reversed by gently heating the honey to "melt" the crystals.

How to remove crystallization from honey.

Honey crystallization is a natural phenomenon that occurs when the natural sugars in honey (mainly glucose) form crystals. This doesn't mean the honey has spoiled, but it can affect its texture. If you want to eliminate crystallization and return the honey to its liquid state, follow these methods:

1. Heating in a bain-marie (water bath):

This is the safest method:

  • Place the jar of honey in a container with warm water (not boiling).
  • Heat the water to about 40-45°C (it should not exceed 50°C, as this could destroy its nutritional properties).
  • Stir the honey periodically to help the even dissolution of the crystals.
  • If necessary, you can repeat the process to ensure that the honey has returned to its liquid form.

2. Using an oven

  • If you have a large container of honey, you can place it in an oven preheated to 40-45°C for about 4 hours.
  • It is recommended that you monitor the process so that the honey does not overheat.

3. Microwave (with caution, not recommended)

Using a microwave to return honey to its liquid form should be done with great care, as rapid and uneven heating can destroy its nutritional properties. If you decide to use the microwave, follow these steps:

  • Place the honey in a heat-resistant container and heat it in the microwave at low power for 30 seconds.
  • Stir and continue microwaving for another 30 seconds if needed.
  • Make sure not to heat the honey too quickly or excessively, to avoid altering its quality.

Important notes:

  • Do not use a high temperature, as it may lose some of its nutrients.
  • Honey crystallization does not affect its quality and is a natural process that occurs over time.