Monday, October 22, 2012

Why Does Honey Crystallize?

Pure, raw honey has a natural tendency to crystallize. Storing honey in a warm place will lessen the likelihood of it crystallizing. But, if it does crystallize, don't worry, it can be heated and returned to its liquid form.

The easiest way to do this is to put the jar of honey into a bowl or pan of hot water, or microwave the honey for just a few seconds.

Honey is made up of water along with fructose and glucose, two sugars that occur in varying amounts and contribute to the taste of the honey. Glucose which has a low solubility is unstable in water and will begin to form tiny crystals. fructose tends to hold its structure and remain liquid.

Honey that contains more glucose than fructose will crystallize faster than a honey with more fructose to glucose. According to honey expert, Zeke Freeman,"Crystallization actually preserves the flavor and quality of honey." Click here to read more about honey crystallization from Zeke.

The next time you find that your honey has crystallized, you may want to try it as is and discover a whole new way to enjoy this gift from the bees.