Honey crystallization or granulation is a natural phenomenon by which
honey turns from liquid (runny) state to a semi-solid state. Beekeepers
refer to this as set honey.
Naturally Crystallized honey
Crystallization of honey is little understood by the consuming public. Many
assume that honey appears crystallized to be an adulterated or unnatural
product. That is not so. Actually, crystallization process is natural and
spontaneous. Most pure raw or unheated honey has a natural tendency to
crystallize over time. Crystallization does not affect the honey except for
colour and texture. Crystallized honey is not spoiled and preserves the
flavour and quality characteristics of the liquid honey. Some honey users
like it in this state since it is easy to spread on bread or toast without
dripping off and the taste is richer.
Bear in mind that crystallization of honey has no bearing on its quality,
but it is an attribute of pure and natural honey.
Why honey crystallizes?
Honey is a highly concentrated sugar solution. It contains more than 70%
sugars and less than 20% water. There is much sugar in honey relative to
the water content. This means that the water in honey contains an extra
amount of sugar than it could naturally hold. The overabundance of sugar
makes honey unstable.
It is natural for honey to crystallize since it is an over-saturated sugar
solution. The two principal sugars in honey are fructose (fruit sugar) and
glucose (grape sugar). The content of fructose and glucose in honey
varies from one type of honey to the other. Generally, the fructose ranges
from 30- 44 % and glucose from 25- 40 %. The balance of these two
major sugars is the main reason that leads to crystallization of honey, and
the relative percentage of each determines whether it crystallizes rapidly
or slowly. What crystallizes is the glucose, due to its lower solubility.
Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the form of
tiny crystals. As the crystallization progresses and more glucose
crystallizes, those crystals spread throughout the honey. 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. Crystallized honey tends to set a
lighter/paler colour than when liquid. 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.
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