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Global Reach Intertek is the industry leader with employees in 1, locations in over countries. Whether your business is local or global, we can help to ensure that your products meet quality, health, environmental, safety, and social accountability standards for virtually any market around the world. Honey Crystallization: A Natural Process Why honey crystallizes and how to prevent it 20 April Honey crystallization the formation and growth of sugar crystals in a container of honey.
We take pleasure in watching seasons change. Every autumn, we enjoy the vibrant hues of darkening leaves and the evolving temperatures that come with them. Even though the leaves eventually fall, we know nature is going through healthy changes. Honey has a similar natural process that we can enjoy watching — crystallization.
Those little lumps or white flecks you see are a sign that your honey is as close to natural as possible! When honey crystallizes, it is still as nutritious and sweet as ever! Temperatures lower than 50 degrees Fahrenheit 10 degrees Celsius can cause crystallization.
During those cold winter months, the honey in your cabinet might begin to crystallize because of the lower temperatures. It's the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose. Alfalfa and clover honeys crystallize quickly; maple, tupelo, and blackberry honeys crystallize slowly. There really isn't an easy way for someone who isn't a honey foodie to know which honeys crystallize faster or slower, but this is a good excuse to experiment with the flavors and aromas of different plant honeys.
Pollen in honey is normal, and acts as a sort of honey provenance. Pollen in honey verifies what plants the bees are feeding on. Bees are fuzzy, so while they are drinking nectar to make honey, they get covered with pollen. That junk gets everywhere. Honey with pollen in it is great honey, but crystallization happens faster when there are small particles available to build on. Fresh, raw honey has a lot of those in the form of pollen grains.
Part 3. Use it as a spread. Crystalized honey is thicker than regular honey. You can use it as a spread on things like bread, bagels, toast, and English muffins. Glaze meat with crystalized honey. Meats like pork and chicken can taste great with a honey glaze. You can just as easily use crystalized honey as regular honey to glaze your meats prior to cooking them. Sweeten drinks with crystalized honey. Honey crystals can be dropped in hot drinks like coffee and tea. They dissolve just like sugar cubes and will sweeten up your drink.
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Not Helpful 2 Helpful 3. Depends on a lot of things: temperature, humidity, and light, for example. All honey will crystallize, but this is OK. You can eat it like candy, or if you submerge in warm water for awhile and shake it up, it will re-liquefy. Honey lasts forever unless it gets contaminated, and has a great many uses.
Not Helpful 6 Helpful 7. Crystals can form faster when they have something to grab onto. In unfiltered honey, tiny bits of pollen, wax, or other debris is present for the crystals to use as a base and start growing. Filtration removes a lot of that debris, meaning the crystals don't have an easy place to start. This will dramatically reduce the rate of crystallization in filtered honey.
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