General Discussion
Honey crystallization isn’t a bad thing. Honey contains more sugar than water, so over time, these sugars begin to separate and crystallize. This is a sign of a raw, pure, less adulterated honey product.
Crystallization is somewhat preventable and reversible. Other than crunchy bits in your honey, the only real downside to crystallization is what can come next: fermentation.
Fermented honey can change its flavours. So, you want to liquefy it before this point.
“Honey crystallization or granulation is a natural phenomenon by which honey turns from a liquid (runny) state to a semi-solid state. Beekeepers refer to this as set honey.”
Crystallization of honey
“Set honey”
That sounds a little final, doesn’t it?
Honey crystallization (or granulation) can sometimes be seen as a bad thing. But it’s a perfectly natural process and often signals an authentic, unadulterated product.
And it certainly doesn’t mean you have to throw your jar away.
But you do need to liquify your honey before it ferments. Once that process starts, it’s a different story.
So what happens when honey crystallizes? How do you stop honey from crystallizing? And can you reverse the process?
That’s what we’ll explore here.
In this guide to honey crystallization:
· Why does honey crystallize?
· Things that make honey crystallize
· Does honey go bad when it crystallizes?
· How to keep honey from crystallizing at home
· How to liquefy honey
· How many times you can liquify honey
· Where to buy the real stuff
· Crystallized honey FAQs
· Why Does Raw Honey Crystallize?
· So, what causes honey to crystallize?
· Honey is made primarily from sugar (glucose and fructose) and water. It contains more sugar than water, and there isn’t enough water content to keep the sugar dissolved.
· So, over time, it can begin to separate and form honey crystals¹.
· These honey crystals continue forming until all the sugar in the water is crystallized.
· Whilst every honey has a slightly different chemical composition, here’s an idea of the elements and their rough proportions:
Things That Make Honey Crystallize
“Each variety of honey crystallizes differently. Some of them never crystallize, some crystallize very slow, some very quickly, some have fine crystals and some have bigger crystal grains.”
• Rheology and crystallization kinetics of honey.
Raw honey tends to crystallize more than factory-produced or processed honey.
Why?
It’s all to do with chemical composition and how this has been altered, or changes over time.
Let’s look first at pure, raw, unprocessed honey.
Scientists have tried to predict crystallization behaviour with limited results. Even a difference in moisture content of just 1% can impact honey crystallization¹.
The key factors that can impact the crystallization process of raw honey:
• Its botanical origin. Some honeys never crystallize, some crystallize quickly.
• Its water content. This can range between 13 and 29%².
• Its storage temperature. Honey stored at 20°C (68°F) typically produces coarser crystals than honey kept at -20°C (-4°F). Finer crystals typically taste better.
• Impurities in the honey. These could include pollen grains and beeswax particles which have been known to influence crystallization. This is also why crystallization can be the sign of a purer, raw, less adulterated product. If these things are still present, the honey is probably less processed.
The more a honey has been processed, the less good stuff is likely to be left over.
Many of the cheaper honeys you find on grocery store shelves have been heavily processed and perhaps even diluted. That’s because there’s a greater demand than supply of honey.
Heating and filtration often removes the compounds that are associated with health benefits. This leaves a sugary substance with only a sweet flavor to offer.
So even though a pure, raw product crystallizes, it’s much more than a sweetener.
And with minimal proper care and storage, manuka honey specifically can be used for many different things from foods to skincare, wound healing, hormone imbalance, and even sexual health.
Is Honey Good or Bad When it Crystallizes?
“[The] crystallization process will not cause any change in nutritional value if honey is properly crystallized, but improper crystallization will lead to an increase in water activity and thus leading to fermentation.”
• Honey crystallization: mechanism, evaluation, and application.
Nothing bad happens when honey crystallizes. But left long enough, it can begin to ferment, which might change its flavour.
Honey is hygroscopic.
This means it absorbs water from the air, raising its moisture levels.
Raw honey hasn’t been pasteurized, so these moist conditions allow yeast to grow, fermenting the natural sugars and producing things like carbon dioxide and acetic acid.
And they don’t taste great.
Fortunately, there are plenty of things you can do to prevent honey from crystallizing and fix crystallized honey if it’s too late
How to Stop Honey Crystallization
“Crystallization being an undesired phenomenon, there are several methods to prevent it such as heating honey or storing at low temperature, ultrasound treatment, filtration, ultrafiltration.”
• Honey crystallization: mechanism, evaluation, and application.
Pure honey crystallizes because of its natural chemical composition.
But there are a few things you can do to delay or minimize the process.
Some honey producers will put their honey through certain processes to prevent crystallization like heating, filtration, and ultrafiltration.
This can remove some of the beneficial compounds of honey.
But the best way to avoid crystallizing honey at home is to use it up!
The next best way? To store it properly.
Here’s what that means:
• Keep it in an airtight container.
• Keep it in a cupboard or away from direct sunlight.
• Keep it at room temperature (refrigeration, or temperatures under 10°C (50°F), which can accelerate crystallization).
Even after doing everything right, your honey may still crystallize.
To give our customers a helping hand, we give them a head start.
How to liquefy honey
If you’re interested in how to fix crystallized honey, the good news is, you can.
Your honey is still perfectly good for consumption.
You need to warm your honey to melt the crystals.
It’s important to do this carefully so that you don’t end up killing the good stuff in the honey associated with its antibacterial properties.
(never put your honey in the microwave).
Here’s what to do if honey crystallizes:
1. Warm it up (gently). Place your container of honey in a larger bowl, and fill that outer shell container with warm water. Do not use boiling water! Avoid taking the honey out of the container and placing it in a saucepan with direct heat.
2. Remove the honey from the warm water bowl and stir it slowly. If there are still granules, put it back in for a few more minutes.
3. Repeat this process until you remove the grainy consistency in your honey. It could take a while to get back to a smooth consistency.
Liquifying your honey a few times shouldn’t harm it if you follow these steps each time.
Crystallized Honey FAQs
In a rush? Get quick answers to your questions about honey crystallization here.
What causes honey to crystallize?
Its sugar and water contents. Honey contains more sugars than water, so over time, this separates and crystals form. When this happens, the type and shape of the crystals depends on factors such as the botanical origin of the honey, how it’s been processed and how it’s been stored. Crystallization is one sign of a raw, pure honey product.
How long does it take for honey to crystallize?
This varies based on the type of honey, how it was processed, and how it has been stored. Honey with less moisture content crystallize faster. Storing honey at lower temperatures also accelerates crystallization. Studies have tried to predict crystallization behaviour with mixed results.
Does pure honey crystallize?
Yes, absolutely. If temperatures get too low, honey can even crystallize in the hive. Studies have found that impurities in the honey like pollen and beeswax particles can influence the granulation process. If honey contains these kinds of particles, it is much less likely to have gone through intense processing. Crystallization is a sign of a pure honey product.
Can you use crystallized honey?
Yes. Crystallized honey still tastes like honey but with an added crunch. Finer crystals are thought to taste better, but it’s down to your personal preference. Just don’t leave the crystallized honey for too long, otherwise, it may start to ferment.
How to fix crystallized honey
Gently warm your honey to melt the crystals. Avoid direct heat (like a saucepan), instead place your honey jar in a warm water bath. Remove the honey, stir it, and replace until you get the desired consistency back.
How do you liquefy honey?
Liquefy honey with a warm water bath. Place your honey jar into a larger container, and pour warm (not boiling!) water into the outer shell. Leave your honey for a few minutes, remove it, stir it, and replace. Repeat this process until your honey’s liquid consistency is restored.
Why does some honey crystallize and some not?
It all depends on the chemical composition of the honey. Honey crystallizes because it contains more sugar than water, and so there isn’t enough water for the sugar to stay dissolved. But honeys vary in their moisture content. Some contain as low as 13% water, some as high as 29%. So this impacts if, and how quickly, it crystallizes.
Does honey go bad when it crystallizes?
No, honey doesn’t go bad when it crystallizes. You can liquefy honey, but if the crystallized honey starts to ferment, the flavour will change, and you won’t be able to restore the honey.
Is it safe to eat honey that’s crystallized?
Yes, it’s safe to eat crystallized honey. You can liquefy it if you’d prefer it to be liquid again.
Is real honey supposed to crystallize?
Yes. Crystallization is a natural process that pure, raw honey goes through. Not every honey will crystallize, and some will crystallize faster than others. But it’s a good sign that your honey is real and less processed. Honey can even crystallize in the hive if temperatures get too low!