Honey is an important and beneficial food that can be stored for a very long time. Natural honey crystallizes and changes shape after being stored for a while, which is completely natural. To remove the crystallization, you can place the honey in warm water with a temperature of about 40°C.
Honey is an important food with unique properties, which, in addition to being consumed as food, is used to treat many illnesses, especially for the quick relief of sore throats. Honey is a food with a high percentage of sugars and should actually exist in a solid form. As soon as optimal conditions are created, a physical change occurs, and crystallization begins. There is no honey in the world that won’t eventually crystallize, though the time it takes for crystallization varies among different honeys. Therefore, to improve the appearance of honey, you need to know how to remove crystallization. Honey crystallization depends on factors like its composition, packaging, and storage conditions, and it doesn’t indicate poor quality. Some honey crystallizes just a few days after being harvested from the hive, while most honey crystallizes after being stored for a while in a warehouse, shop, or at home. This might suggest to consumers that the honey is impure or unnatural, but in fact, this crystallization process is a natural property of honey and doesn’t mean it’s of poor quality. In this article, we will look at some causes of honey crystallization and methods to resolve this issue.
How to Remove Honey Crystallization
To remove crystallization from honey, follow this method: place a crystallized jar of honey in warm water at around 40°C for about 15 minutes or until the sugar crystals dissolve. Be cautious not to expose the honey to excessive heat, as it can destroy the live enzymes in the honey. Ensure the water temperature does not exceed 40°C. Store your honey at room temperature in sealed containers. Storing honey in the refrigerator is not recommended because it can speed up the crystallization process and make the honey solid, making it difficult to remove from the jar and mix with other foods. To gradually melt crystallized honey, place the jar in water heated to 65–70°C. Once most of the honey has melted, remove it from the hot water and allow the remaining honey to melt with the heat left in the container. Important Note: Excessive heat can destroy the properties and quality of honey. Adding chemicals to prevent crystallization also reduces honey's quality. Using a microwave to heat honey is not recommended.
Factors Affecting Crystallization
Let’s explore some factors that can affect honey crystallization. As mentioned earlier, nearly all natural honeys that have not been heat-treated will crystallize over time. The reason for crystallization is the sugar composition of honey. However, several factors can accelerate the crystallization process:
Ambient Temperature: The environment where honey is stored plays a significant role in whether or not it crystallizes. Honey crystallizes best at a temperature of around 14°C. Honey will not crystallize if stored below 5°C or above 25°C. If you wish to store honey for a long time, ensure it is stored at a temperature lower than 18°C.
Type of Honey: The amount of crystallization also depends on the types of plants from which the honey is collected. Some honeys, such as those from clover, sunflower, and cotton, crystallize faster than others, while honey from acacia, maple, or mulberry trees may take years to crystallize.
Glucose and Fructose Ratio: The ratio of glucose to fructose in honey affects the speed of crystallization. The lower the fructose-to-glucose ratio, the faster the honey will crystallize. Honeys from dandelion, daisy, and clover flowers crystallize more quickly, while honeys from acacia and eucalyptus flowers tend to remain liquid longer.
Amount of Solid Particles: The higher the amount of solid particles in honey, such as pollen grains, the faster it will crystallize. Honey from older hives, for example, contains more pollen and crystallizes more quickly.
One method to prevent large crystals from forming in honey is to make creamed honey. This method is suitable for honeys rich in glucose, such as clover, linden tree, and sunflower honey, which crystallize quickly. To make creamed honey, pasteurize the honey to prevent fermentation. Then, add 1 part of finely crystallized honey to 9 parts of liquid honey. This process provides the nuclei needed for crystallization. Afterward, cool the honey. This process results in very fine crystals, creating a smooth, creamy honey, which is also known as honey fondant.
Does Natural Honey Also Crystallize?
Many consumers have concerns about crystallization. If you buy natural honey and it crystallizes after two weeks, you might wonder whether it's pure or not. Some consumers find the crystallization of honey concerning, preferring honey that remains liquid for longer periods and is clear without any cloudy appearance. However, honey crystallization is a completely natural process and doesn’t indicate that the honey is impure or bad quality. In fact, pure honey will crystallize over time, and it’s important to understand that this is part of its natural behavior.
Methods to Detect Natural Honey
Now, let’s explore three ways to identify natural honey. The best way is through laboratory tests using a refractometer. However, experienced people can often distinguish natural honey from fake honey using their senses. Here are a few methods to help distinguish natural honey from fake honey:
Dissolving Honey in Cold Water: Drop a few drops of honey in cold water. Natural honey will remain sticky for a while and dissolve very slowly in cold water, while fake honey dissolves much faster.
Honey Color: The color of honey can also be an indicator of its purity. Different types of honey, depending on the flowers it comes from, have distinct color ranges, from white to yellow, amber, red, and even light or dark brown. Someone with experience can tell if honey is pure based on its color and whether it’s clear or opaque.
Crystallization: As mentioned, crystallization is a sign of pure honey. Natural honey gradually crystallizes over time, forming soft, fine crystals, which will dissolve easily in the mouth. However, fake honey crystallizes into hard, sugar-like crystals that make a noise when chewed and stick to teeth, resembling candy.
Why Do Honey Store Products Not Crystallize?
Most of the honey sold in stores has been heat-treated and is not raw honey. This heating process prevents crystallization, so people unfamiliar with natural honey may assume crystallized honey is fake. Many honey producers heat the honey to prevent crystallization and keep it in a liquid, clear form. However, this process destroys many of the enzymes and beneficial properties of honey. Raw, unfiltered honey contains particles like wax, pollen, and propolis, which act as nuclei for crystallization. Because of this, raw honey is usually not sold in stores, as it crystallizes faster. Processed honey, which has been heat-treated and filtered, remains liquid on store shelves for a long time.
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