SAEDNEWS: Crystallization or the process of honey turning into sugar does not indicate that it is spoiled. On the contrary, honey that crystallizes is natural, healthy, and safe to use.
According to SAEDNEWS, Most people consider honey crystallization as a sign that the honey is unnatural, and some even believe that crystallized honey is spoiled and throw it away. However, honey sellers and beekeepers believe that crystallization is a sign of the honey's naturalness, and that this honey has not been mixed with sugar in any way.
When bees collect nectar from plants, they add their saliva and enzymes to it, which thickens the nectar. These enzymes cause sugars like sucrose, which have low solubility in water, to break down into fructose and glucose, which are more soluble in water.
This process allows the bees to have a more compact and nutritious food source, creating a highly saturated sugar solution known as honey. Super-saturated solutions are unstable, and if they are in the right conditions, they will crystallize. The crystallization of honey depends on the following factors:
Low temperatures are one of the factors that accelerate honey crystallization. At temperatures below 14°C (57°F), the viscosity of honey decreases, and foreign particles in the honey start to settle, causing the honey to gradually crystallize.
The diastase enzyme found in the saliva of bees, which is secreted into the honey, attracts and crystallizes particles in the honey, such as pollen grains and other impurities. This causes the honey to crystallize and become cloudy.
Glucose in honey crystallizes, and its amount is directly related to the moisture and water content in the honey. The higher the water content in the honey, the more glucose it will contain, and thus the higher the likelihood of crystallization. Therefore, honey from the northern regions of the country crystallizes more quickly.
The size of the crystals formed in different types of honey varies. Some honeys crystallize rapidly and form fine crystals, while others crystallize slowly and form larger crystals. This is why some types of honey form large crystalline structures when they crystallize, while others form a creamy-like consistency.
The type of plant from which the bee feeds also affects honey crystallization. The glucose content in different plants varies. If the bee collects nectar from plants like sunflower, cotton, and canola, which contain high glucose, the resulting honey will crystallize. However, if the bee collects nectar from plants like acacia, which have low glucose content, the honey will not crystallize.
During crystallization, glucose separates from the water and crystallizes, while the liquid fructose remains. As a result, the honey becomes thicker, stickier, and has a lighter color compared to when it is in its liquid form. Some honeys crystallize uniformly, while others form a layer of liquid on top.
In honey that has not been heated, filtered, or processed, there are suspended particles such as beeswax, pollen, and possibly even parts of the bee's body. These particles act as nuclei for crystallization and cause the honey to crystallize more quickly.
