Why Does Honey Crystallize?
Honey crystallization is a natural process resulting from its chemical composition. Honey mainly consists of glucose, fructose, and a small amount of water. Glucose tends to precipitate into crystals, causing the consistency of honey to change from liquid to solid.
Factors Influencing the Rate of Crystallization:
- Glucose-to-fructose ratio – Honey rich in glucose (e.g., rapeseed honey) crystallizes faster, while honey with a higher fructose content (e.g., acacia honey) crystallizes more slowly.
- Temperature – The most intense crystallization occurs at temperatures between 10–15 °C.
- Presence of particles – Pollen and other small particles in honey accelerate the process by acting as crystallization nuclei.
How to decrystallize honey?
Crystallization does not affect the quality or nutritional properties of honey, as it is a natural process involving the precipitation of glucose in the form of crystals. To restore honey to its liquid state, it is best to use a water bath. Place the jar of honey in a container of warm water (up to 40 °C) and gently stir to distribute the heat evenly. It is crucial not to exceed 42 °C, as higher temperatures can damage enzymes and active compounds in honey, reducing its nutritional and medicinal value.
What to Avoid When Decrystallize Honey:
- Microwave ovens – Heating honey in a microwave can cause localized overheating, destroying valuable enzymes like inverse and diastase, as well as antioxidants. Moreover, microwaves often heat unevenly.
- Direct contact with fire – Placing the jar directly on a burner or heating it in a pan can quickly exceed the allowable temperature, negatively affecting honey’s properties.
- Hot water – Using water hotter than 50 °C also destroys active substances, turning honey into a simple sugary syrup without health benefits.
When decrystallizing honey, it is essential to proceed gently and patiently to preserve its valuable properties. For those who frequently deal with crystallized honey, choosing varieties that naturally crystallize more slowly, such as acacia or heather honey, can be a practical solution.