The crystallization of honey is essentially the formation and growth of sugar crystals in the container.
Crystallization is a natural process and in no way a sign of adulteration or spoilage. Due to its nature, honey naturally tends to crystallize, as it is a supersaturated sugar solution.
Honey consists mainly of two sugars, fructose and glucose, and is typically formed with the following composition: Glucose
: 25-39%
Fructose: 29-47%
Water: 14-20%
The starting point of crystallization, depends on various factors, such as the processing of honey during processing, the handling of the product during bottling or even the type and material of packaging, affect the long-term stability of honey, in relation to crystallization. For example, plastic bottles enhance the crystallization process more than glass.
However, decisive intrinsic parameters are the fructose-glucose ratio and the glucose-water ratio. A high Fructose Glucose ratio and a low Water Glucose ratio indicate a slow crystallization process.
When the level of glucose rises, it becomes insoluble in water, making crystallization inevitable.
Another common reason for crystallization is storage temperature, which contributes significantly to crystal formation.
Ideally, honey should be stored either in a cool place (temperature below 4oC) to reduce the mobility of sugar molecules, or at a high temperature (temperature below 25oC) to ensure that the crystals liquefy and the degree of glucose oversaturation is reduced.
Raw honey, on the other hand, a product with almost zero processing, is an increasingly desirable product, as today’s consumers demand the least possible processing of the food they consume. However, in this case, where honey is sold raw, it may have small typical honey particles present in the liquid, such as plant components, pollen, yeasts, sugar crystals and beeswax.
Despite the fact that all of these are safe and edible, they are nevertheless starters in the crystallization process.
When honey crystallizes, it hinders or even stops the possibility of technological processing and increases the turbidity of the product.
Although crystallized honey is safe to eat, a cloudy jar of honey is more difficult to sell to consumers, also reducing the microbial stability of honey, due to the increased moisture content in the top layer.
Q&Q Analysis has developed a full range of analysis services for the determination of sugars and quality characteristics that are directly dependent on the crystallization of honey.
For more information contact us.