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HONEY CRYSTALLIZATION: Why Does My Honey Solidify?

Table of Contents:

General overview

Honey constituents

What is Honey Crystallization?

Why does honey crystallize?

Is crystallized Honey Edible

Can Honey Crystallization be prevented?

The reason why you should embrace crystallized honey

General Overview

The issue of honey crystallization: The solidification of honey has been a big challenge in the honey industry especially in this part of the world where people have different notion about honey; mostly false and based on no verified fact.

In this article I will be treating some salient issue especially those that pertains to honey undergoing the solidification process after it’s kept at home for a while or some times.

Honey Constituents:

There have been arguments about what exactly honey is made up of and why it’s different from and safer than normal sugar (Sucrose). You can check out our post on the Difference between Honey and Normal Sugar.

The first thing you need to know is that Honey is made up of sugars; you also need to know that there are different forms of sugars, Honey is made up of mainly Fructose and Glucose while other forms of sugars are there in smaller quantities.

The fructose and glucose levels in honey are mostly between 40% and 30% respectively, while other minerals take up the other portion. The fructose in honey is less processed unless if pasteurized.

Other sugars that can be found in honey include:

  • Sucrose (mostly lesser than 1.5% or far lesser),
  • Maltose: (average of 7%),
  • Water (average of 17%),
  • Higher sugars (average 1.5%)
  • And other minerals

The proportion in different sugars and other constituents in honey might vary and this is dependent on where the honey is sourced of farmed.

What is Honey Crystallization?

This subheading is really the main reason I am putting together this article; many are ignorant as to what honey crystallization is so they go around fighting the honey merchants, claiming the said honey is fake or mixed.

Also there are fewer write-ups or articles to push out the real truth behind honey crystallization and expose people to the reasons why they buy honey and in less than 2 or 3 months the honey in the bottle has congealed or solidified.

The first thing you need to know is that Honey crystallization is a natural phenomenon. It occurs as a result of the presence of glucose in the honey. Glucose, as a sugar is not soluble.

Due to its nature it solidifies with time especially when it is in high content in the honey.

Another factor that causes Honey crystallization is the weather. Cold weather or environment that encourages Honey crystallization; the why it is advisable to never put your honey in the refrigerator, no matter the circumstances, or put it where it will have direct contact with cold or chill environment.

Now, it’s very good for you to know that only raw and unprocessed honey undergoes crystallization.

Most imported honey are pasteurized, meaning the honey they sell has been subjected to a temperature of 40 to 70 degrees in order to suppress its tendency to crystallize.

But note that pasteurized honey has lost most of its mineral constituents, meaning what you are taking is no different from ordinary sweeteners with no health benefit, so when choosing the type of honey to buy ensure you know what you want and make the right pick.

Is crystallized Honey Edible?

Now that I have dealt with why honey crystallizes, I am sure you can tell if it’s edible or not.

A word of advice; any crystallized honey you see on the shelf should be your first pick because it still retains it medicinal advantages, Also if it’s well packed in a package with a bigger lid, it can easily be scooped out for usage.

The truth is if you buy honey and it spends months in your home and is subjected to a cold environment and it refuses to change its form I will say you should be weary of what you are consuming, or probably the said honey has been heated in one way or another.

Crystallized honey is 100% edible, as it is very raw and untampered with. So feel free to consume any if you have it at honey or get it from a trusted source or beekeeper.

Can Honey Crystallization be prevented?

Sure but temporarily. If truly you still don’t want honey that crystallizes, then when you visit any supermarket, let them know what you need is pasteurized Honey and not raw honey.

Honey crystallization can be only be prevented when the said honey is pasteurized from the factory where it is packaged.

Presently, not many factories have that machine in Nigeria so what you will possibly get out there is either a mixed honey posed as raw honey that does not crystallize, so be careful.

Reason why you should embrace crystallized honey

There a thousand reasons why you should embrace crystallized honey if you are opportune to come across one or if the honey you bought starts to look like sugar from the base (crystallization), some of the reasons are highlighted below:

  • Crystallized honey still retains all its important nutrients
  • The enzymes and the sugar structures in the honey has not been altered by the application of heat
  • You can enjoy your honey by applying jam on bread, pancakes, and other foods.

If you need raw and undiluted honey, you can hit me up

WhatsApp or call: 08032912347

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