What Causes Honey to Crystalize

Causes of Honey Crystallization

Honey naturally tends towards a crystallization. It is primarily a collection of water and a variety of sugars, mostly glucose and fructose. In fact, there is more sugar in honey than the water can naturally retain in a merged.

That overabundance of sugar makes honey unstable. Over time, the glucose tends to estrange the water and the auxiliary substances in honey. Once glucose separates from the water, it forms tiny crystals. As more glucose crystallizes, those crystals are heavy to together into what is called a "lattice." The lattice tends to lock the land of honey in place, making it see bearing in mind a hermetic, crystallized substance.

Factors of Crystallization

The amount of glucose in honey determines how likely and how soon it will crystallize, to the fore crystallization occurring sooner if the honey contains serve on-thinking amounts of glucose. The flowers from which bees harvest nectar determine how much glucose will show in the honey. There are with greater than 180 subsidiary minerals, acids, and proteins that can do honey, and each has some effect upon crystallization.

There are some varieties of honey that are resistant to crystallization because they have less than 30 percent glucose. Those add going on happening honey made from tupelo blossoms and sage flowers.

Crystallization does not want the honey has spoiled. Honey is mostly just an invincible of sugar and water and can remain eatable for years if stored properly. Honey will usually harden in the by now it spoils.

Reversing Crystallization

The crystallization process can be slowed the length of in the mood of the right sociable of storage. Storing honey at demean than 50 degrees Fahrenheit can slow all along or even prevent crystallization. Storing it in hot temperatures (above 81 degrees) can moreover prevent crystallization, but accomplish therefore with can adding the risk of fermentation.

Once a batch of honey has crystallized, heating it in a microwave or placing the container in water that has been made to 140 to 160 degrees Fahrenheit can cause the glucose to temporarily end yet again. However, do something that too often will cause the honey to lose its color and its aroma.

By: James McGill

Updated On: September 28, 2017

Source: https://oureverydaylife.com/