Crystallised Honey – Why Does Honey Go Hard?

Honey has been cherished for thousands of years for its sweet taste, versatility, and health benefits. But have you ever wondered why honey sometimes crystallises, turning from its smooth, velvety state into a solid form? In this article, we delve into honey crystallization, exploring the scientific reasons behind this natural phenomenon.

What is Honey Crystallisation?

Honey crystallisation, also known as granulation, occurs when honey transitions from a liquid to a solid state, forming small sugar crystals. This process alters the texture and appearance of honey, giving it a grainy or creamy consistency. While some people may find crystallised honey less desirable, it does not affect its nutritional properties.

Some people wrongly believe that honey Crystallisation is a sign that sugar has been added to the honey. While honey is indeed one of the most tampered with foods in the world, on third place after Whiskey and Coca Cola, this is not the way to tell the difference between real and fake honey. To further explore the world of fake honey and learn to tell the difference, read this blog about Fake Honey.

The Composition of Honey

To understand why honey crystallises or granulates, it is essential to examine its composition. Honey is a complex mixture of sugars, primarily fructose and glucose, which account for approximately 80% of its total weight. These sugars are highly soluble in water and give honey its characteristic sweetness. Additionally, honey contains enzymes, amino acids, vitamins, minerals, and antioxidants. As well as small amounts of other natural sugars.

Different flowers produce different nectar with different sugars, which is why certain types of honey crystallises rapidly, and some not at all.

Factors Influencing Honey Crystallisation

There are a number of factors influencing the rate and speed of crystallisation.

Types of sugar in the nectar

The ratio of fructose to glucose in the flower nectar that makes up the honey plays a crucial role in honey crystallisation. Honey with a higher glucose content tends to crystallise more readily. Glucose molecules are more likely to form crystals than fructose molecules, which remain in a liquid state. Flowers with high glucose nectar is Rapeseed (canola or oilseed rape), other brassicas and ivy.

Water Content

The moisture content of honey is another important factor. Honey with lower water content is more prone to crystallisation. Bees naturally dehydrate nectar by fanning their wings, reducing the water content to approximately 17-20%. Higher water content can delay crystallisation. However, high water honey is also at risk of fermentation, which is why Honey should contain 16-20 % moisture only.

Temperature

Temperature greatly affects the rate of honey crystallisation. Honey stored at lower temperatures, such as in cool environments or refrigerators, tends to crystallise more quickly. Crystallisation is most rapid at around 14 Degrees Celsius. Warmer temperatures, on the other hand, can slow down or prevent crystallisation. However, keeping honey at warmer temperatures also increases the risk of fermentation. If the temperature goes above 40 degrees Celsius, beneficial enzymes in the honey start to deteriorate.

The Crystallisation Process

When honey begins to crystallise, it forms a crystalline seed or nucleus. This seed can be a particle of pollen, wax, or even a sugar crystal introduced during the honey extraction process. The sugar molecules then join the nucleus, forming a lattice-like structure. Over time, more and more sugar molecules attach to the seed, resulting in visible crystals throughout the honey. Initially, the velvety smooth honey will start to go cloudy, getting more and more firm as more crystals are formed.

As mentioned earlier, glucose plays a vital role in honey crystallisation. The glucose molecules have a natural tendency to form crystals due to their unique structure. When honey contains a higher glucose-to-water ratio, the glucose molecules are more likely to bond together and crystallise, leaving behind a liquid portion that is higher in fructose.

Preventing or Reversing Crystallisation

While honey crystallisation is a natural process, some people prefer to keep their honey in a liquid state. To prevent or reverse crystallisation, you can gently heat the honey by placing the jar in warm water or using a microwave at low power. However, excessive heating can degrade the beneficial enzymes and other components of honey, so it’s best to use gentle methods.

Is Crystallised Honey Safe to Eat?

Yes! Not only is it safe to eat, it is often also much better than honey that remains liquid for months and even years and never crystallises. Much of the honey being sold in supermarkets has been heated to kill off naturally occurring yeasts and to ensure that the honey stays liquid for longer. This heating process destroys some of the beneficial enzymes in the honey. On the other hand, honey that has not been overly filtered or heated tend to granulate more rapidly, but still has the health benefits of raw honey. Unfortunately, reduction of health benefits is the price we pay for the convenience of having liquid honey in squeezy bottles.

Crystallised honey can be used as it is, in cooking, baking or in hot drinks. Or it can be heated slightly to return to its liquid, velvety state, and be used as normal. Here are some great recipes that uses Crystallised honey:

Nutty Honey Roasted Granola

Honey Garlic Chicken

BBQ Sauce with Honey

See more Honey recipes here

Granulated Honey can also be used as a natural face and body scrub, as well as a nourishing hair treatment.

Conclusion

Honey crystallisation is a fascinating and natural process influenced by the sugar content, water content, and temperature. The glucose molecules in honey have a higher propensity to crystallise, while fructose remains in a liquid state. Although crystallisation may alter the texture and taste of honey, it does not affect its nutritional value. So, the next time you come across crystallised honey, embrace it as a natural occurrence and savor the diverse delights that nature has to offer.

Hanna Bäckmo

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