WHY DOES HONEY CRYSTALLIZE?
Many of you may have wondered why honey crystallizes or "freezes" as it is called. You may have thought that you were tricked and sold adulterated honey. Error!
The truth is that honey crystallizes..
Crystallization is a natural property of honey and is due to several factors:
Botanical origin of honey:
Depending on the botanical origin of each honey, different properties appear.
Glucose content:
A crystallized honey is therefore neither adulterated nor spoiled. Crystallization is not related to the quality of honey and does not cause any change in its nutritional, biological and dietary value.
To return it to a liquid form after crystallization, simply liquefy your honey by immersing the package in water at a temperature of 45 C
The truth is that honey crystallizes..
Crystallization is a natural property of honey and is due to several factors:
Botanical origin of honey:
Depending on the botanical origin of each honey, different properties appear.
Glucose content:
Honeys with a high glucose content (about 40%) crystallize quickly, within 1-2 months.
Honeys with a lower content (35% - 38%) crystallize in 3-12 months (flower honey).
Honeys with a glucose content of 31% - 35% crystallize slowly (thyme).
Honeys with a glucose content below 30% do not crystallize (pine).
Honey moisture: Greek honey has a moisture content of 14% - 19%. The closer the honey's moisture is to 14%, the higher the crystallization speed.
Honey storage temperature: Honey crystallizes faster at 14 C. As the temperature increases above 14 C, the crystallization time also increases.
As the temperature decreases from 14 C the crystallization time also increases.
As the temperature decreases from 14 C the crystallization time also increases.
A crystallized honey is therefore neither adulterated nor spoiled. Crystallization is not related to the quality of honey and does not cause any change in its nutritional, biological and dietary value.
To return it to a liquid form after crystallization, simply liquefy your honey by immersing the package in water at a temperature of 45 C
