Tips and Tutorials

Honey crystallizes: understand why it happens and how to reverse it

24/11/2020

Over time, you may notice that honey crystallizes in your pantry. Although it seems like an unwanted transformation, as it changes its consistency, the crystallization process is a good sign, as it indicates that it is a natural product. In addition, it is possible to revert the state very simply.

To understand why the crystallization process happens, why it is a good sign and how to deal with it, keep reading our post!

Why does honey crystallize?

Honey is produced by bees from the mixture of floral nectar and secretions. Because of this, its chemical composition includes fructose and glucose, in addition to other nutrients. Over time and under the influence of room temperature, glucose molecules can separate from fructose, turning into tiny sugar crystals.

So when your honey starts to show some solid particles, it means it is going through the crystallization process. This results in a grainy appearance, creamier than normal.

However, know that these physical changes do not compromise its nutritional values ​​and the product can be consumed normally. In addition, it is an excellent sign that your honey retains its natural properties.

Why is crystallization a good sign?

Unlike organic honey, non-organic products do not have the same tendency to crystallize. This is because they undergo a pasteurization procedure, which subjects the product to high temperatures, removing its natural yeast and making its consistency lighter and its appearance transparent. On the other hand, the process reduces the nutritional value of honey, as it changes its chemical composition.

In this way, we see that crystallization is an indication of the purity of your honey. After all, it makes it clear that the product has not been overheated or has been subjected to the addition of chemicals. To learn how to reverse the process, check out the tips below.

How to reverse crystallization?

As we said above, the crystallization process is completely normal and expected. But if you want to reverse it, know that the main factor to work on is temperature.

Thus, heating the honey is enough to dissolve the small crystals, but you must control this temperature well so as not to lose its beneficial properties. Also, never put your honey in the fridge, which would accelerate crystallization.

Check out below two techniques to heat honey in a controlled way!

bain marie

In a deep container, pour water heated to 45ºC and place your honey package immersed for about 15 minutes. The temperature is sufficient to dissolve the crystals without harming the nutrients present in the product.

Sun exposure

An even simpler way to dissolve glucose crystals is to expose honey to direct sunlight. The process heats the product and does not remove its nutritional properties.

An even simpler way to dissolve glucose crystals is to expose honey to direct sunlight. The process heats the product and does not remove its nutritional properties. post!