Why does honey crystallize

May 8, 2023
Many people have noticed the phenomenon that honey sometimes appears partially crystallized or fully crystallized when they buy it, so why does honey crystallize?

Why does honey crystallize?

The essence of honey crystallization is the precipitation of the solid solute in honey from solution as crystals. The most easily crystallized solute in honey is glucose, followed by sucrose, and fructose and dextrin generally do not crystallize. Therefore, the essence of honey crystallization is the crystallization of glucose.

Factors Affecting Honey Crystallization

The decisive factors that affect the crystallization of honey are the glucose content of the honey and the temperature. Glucose crystallization nuclei are surrounded by a very thin layer of fructose, sucrose and other substances. Honey crystallizes most readily at about 13-14°C. Lower or higher temperatures will slow down the crystallization process. At temperatures above 27°C, honey does not crystallize easily; above 40°C, crystallized honey melts back into a liquid state. In addition, the amount of glucose crystallization nuclei in honey, the water content and the flower species have an effect on the crystallization rate. The more glucose nuclei, the faster the crystallization; the more water content, the slower the crystallization; and the different flower species of honey, the different crystallization speed and crystallization particle size.

Can you still eat honey when it crystallizes?

Honey can be eaten when it crystallizes. The crystallization of honey has nothing to do with the quality of the honey. Honey crystallization is only a change in state, not a change in quality, and therefore, will not affect consumption.

Do all honeys crystallize?

The most common honeys that crystallize easily are linden and winter honeys, while the least crystallizing honeys are acacia honeys. It is a liquid honey and usually only partially crystallizes at the bottom even in winter, but not completely.
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