Why Does Honey Crystalize? Two sugars, fructose and glucose, are included in honey's carbohydrate composition. Crystallisation is mostly caused by the concentration of glucose in honey. When glucose separates from water, it produces small crystals due to its lower solubility.
Decrystallize Honey in a Bowl
Set the honey container, uncapped, in a small heatproof dish. Fill the jar halfway with warm (but not boiling) water. Allow to rest for about 45 minutes, then strain and rinse with fresh warm water as needed. Stir the honey once in a while to ensure that all of the contents are heated.
The best way to keep honey from crystallizing is to store it at room temperature, notes Weintraub. The most ideal storage place is in a dark cupboard away from direct sunlight. Avoid storing it in the refrigerator, as cooler temperatures will make honey crystallize faster.
Why Does Raw Honey Crystallize ? Honey is a super-saturated solution of primarily two sugars: glucose and fructose. Just like with your powdered lemonade, it is a natural process for some of the sugars in a super-saturated solution to eventually come out of solution. All raw honey will crystallize due to glucose.
Crystallized honey is completely edible- in fact, you can use it in the same ways you use liquid honey! Since the crystals melt easily, you can stir the honey right into your hot coffee or tea, or spoon onto breakfast foods like yogurt and oatmeal.
Don't liquefy honey over and over again.
Decrystallize only what you need at one time. The flavor and aroma of the honey will fade with repeated cycles of heating and cooling (and liquefying and crystallizing).
Thankfully, honey can be returned to its liquid state with little effort. Heat some water in a pot, and put your honey container in the pot of hot water until the honey turns liquid. This gentle transfer of heat to the honey helps bring it back to liquid form without overheating the honey.
One of the reasons most grocery store honeys will not crystallize is because they have been pasteurized, which requires high heat. The most ideal temperature to induce crystallization is 57F–the further you get away from that number on either side, the slower a honey will crystallize.
Different honeys crystallize at different rates and the reason is the ratio of glucose to fructose present. Raw Manuka honey will crystallize slowly and the crystals are larger than most honeys.
All raw honey will crystallize over time, though the type of honey, method of storing, and temperature all affect how quickly it will crystallize.
Do not refrigerate honey. Keeping your honey in the refrigerator preserves it but the cool temperatures will cause your honey to form a semi-solid mass, so this method of storage is not recommended.
Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.
Australian honey is highly sought after in global markets for its unique tastes and strong reputation for being produced cleanly and sustainably. All around Australia honey bees visit more than 700 native flowering plants to collect nectar and pollen to produce honey.
What Honey Does Not Crystallize? One exception to this is Tupelo honey. Tupelo honey has a very high fructose content and low glucose content, so Tupelo honey will almost never crystallize. Because of the low glucose level, Tupelo honey has a low glycemic index.
You can also decrystallize honey in the microwave directly. This works best with honey in glass containers, as the microwave will warp and melt a thin plastic bottle. Transfer the honey to a microwave safe container if it is not already in one.
Even though honey doesn't have an expiration date, it can still undergo natural changes. The National Honey Board says that over time honey may “darken and lose its aroma and flavor or crystallize,” depending on changes in temperature.
Store honey in a cool (50°-70°F) and dry location. Storage temperatures above 70°F will compromise the quality and nutrients of the honey over time. Cooler temperatures, i.e., cold storage or refrigeration, will quickly crystallize honey and should be avoided.
From a calorie and sugar content perspective, the differences between sugar and honey are minimal, however, overall, honey contains slightly more health benefits than table sugar from its potential antioxidant, antibacterial, antifungal, and anti-inflammatory properties.
In general, honey doesn't spoil. However, it can go bad if it's contaminated or incorrectly stored. If your honey has visible mold, or if it smells fermented or "off," then it's time to toss it.
Place your jar (lid removed) in a pot of hot water on the stove, allowing the honey to heat up and liquefy. Without boiling the water, slowly heat the honey, stirring it occasionally. Remove jar when crystals have dissolved.
Also, honey, being a thick, viscous liquid, does not heat evenly in a microwave. Hotspots may develop that may lead to a sudden boil that spatters the hot contents. Such hotspots are also hot enough to degrade the flavor and color of this premium honey.
FACTORS AFFECTING CRYSTALLIZATION OF SUGARS
Both the rate of formation of nuclei and the rate of crystallization are affected by the nature of the crystallizing substance, the concentration, the temperature, agitation, and the impurities present in the solution.
The crystallization process affected by physical conditions of the solution, solution solubility, the presence of impurities, nucleation, solution saturation and degree of super saturation, crystal growth, including solution composition, pH and temperature, and to date is not fully understood.