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Crystallization of Honey, a Natural Phenomenon of Pure Honey
New Delhi (India), February 1: That jar of liquid gold you bought a while back has now solidified into a grainy paste. Don’t worry – This natural phenomenon known as crystallization occurs in all pure honey. A little science will go a long way so that you keep enjoying nature’s purest sweetness. Let’s break down [...]
New Delhi (India), February 1: That jar of liquid gold you bought a while back has now solidified into a grainy paste. Don’t worry – This natural phenomenon known as crystallization occurs in all pure honey. A little science will go a long way so that you keep enjoying nature’s purest sweetness. Let’s break down exactly what’s happening behind the grainy texture and simple tricks to handle crystallization.
How Crystallisation Occurs?
Honey sometimes takes on a semi-solid state known as crystallized or granulated honey. This natural phenomenon happens when glucose, one of the main natural sugars of honey (GLUCOSE & FRUCTOSE), spontaneously precipitates out of the supersaturated honey solution. Crystallization is a natural process and not a sign of adulteration or spoilage. Honey crystallizes because it is a supersaturated solution. This supersaturated state occurs because there is so much natural sugar in honey (more than 70%) relative to the water content (often less than 20%). Glucose tends to precipitate out of solution and the solution changes to the more stable saturated state. The monohydrate form of glucose can serve as seeds or nuclei which are the essential starting points for the formation of crystals. Other small particles, or even air bubbles, can also serve as seeds for the initiation of crystallization.
