The Scientific Reason Honey Crystallizes

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Honey crystallization actually says a lot about the quality of your honey. Raw, natural, and unadulterated honey is prone to crystallization, whereas mass-produced versions tend to undergo processes like pasteurization and filtration that help maintain a liquid texture, but often destroy aromas, flavors, and nutritional composition in the process (via Slow Food).

Since honey is a supersaturated solution of glucose and fructose, Innovative Food Science & Emerging Technologies explains that eventually the excessive amounts of glucose will separate from the solution as there isn’t enough water to keep the sugars dissolved, resulting in crystals. Additionally, the presence of trace amounts of pollen and beeswax can also encourage crystals to form in the mixture.¬†According to the Daily Excelsior, via Dow Gardens, all raw honey will eventually crystallize.

Although you can continue using crystallized honey as you normally would, it’s not always the most aesthetic or texturally pleasing. In order to turn your honey back into a flowing liquid, the Daily Excelsior recommends placing the jar in warm water for 15 minutes, until the honey starts to liquefy. To avoid recrystallization, you can also store it in a warmer area, which will help avoid honey from thickening and developing granules.

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