What is honey crystallisation?
Honey crystallisation is a natural process that occurs in raw honey during which the honey changes its consistency from liquid to set and ultimately becomes crystallised.
Why does honey crystallise?
Honey contains natural sugars, fructose (fruit sugar), glucose (grape sugar) and water. Depending on the type of honey, the content range from 30-44% fructose, 25-40% glucose, and around 20% water. The higher sugar content means the water in honey contains more sugar than it could naturally hold. When glucose crystallises and separates from the water, it takes the form of crystals. As the process progress and more glucose crystallise, those crystals spread through the honey and change the consistency, ultimately becoming thick or crystallised.
The pollen in honey also contributes to this process. These tiny bits of pollen and other goods found in unprocessed honey provide a platform for the crystals to begin forming. Therefore, these goods speed up the crystallisation process, which is the reason to be filtered out during the pasteurisation process in most commercials honey.
The different type of honey crystallises at different speeds. From 1 -2 months for rapeseed and sunflower honey to two years for acacia.
Temperature, relative humidity and the type of packaging could also make a difference in the speed of the crystallisation process. For example, lower temperatures speed up the process whilst higher delays the crystallisation.
Іf your hоnеу dоеѕ nоt сrуѕtаllіzе fоr а lоng tіmе, ехсерt fоr thоѕе tуреѕ оf hоnеу іn whісh thе nаturаl сrуѕtаllіzаtіоn рrосеѕѕ gоеѕ ѕlоwеr thаt оftеn іѕ а сlеаr іndісаtіоn fоr hоnеу аdultеrаtіоn