Secrets of crystallized honey

Can quality honey crystallize? Which one is better: crytallized or non-crystallized honey? Does crystallization of honey affects to its quality?

For sure, many of you have ever had difficulties with such kind of questions. It is normal!

It is a pity that, very few people have accurate information about crystallized honey. The way to get rid of the difficult questions given above, is to do a research on this subject. Considering all of these, we would like to share our reasonible ideas about the reason of honey crystallization, relation of this process with the quality of honey, with you.

In order to find answers to questions above, let’s begin our research with this question: What is the resason of honey crystallization? Interesting, isn’t it? Let’s research reasons:

* As we know, bees collect juice from different flowers. The juice, which we call nectar, consists of simple (fructose and glucose) and complex sugars (saccharose, maltose, melamine, raffinose). Fructose (30% – 44%) and glucose (25% – 40%) are two main sugars in honey. The main resason of honey crystallization is the balance between these two basic monosaccharides. Compared to fructose, glucose has lower solubility. Of course, nectar consists of water too (40%-90%).

There are some bees in hive that are passive during the nectar accumulation period and make an impression of lazy bees at first sight. But these bees have very important role on honey production. In those “lazy” bees’ crops  which play chemical laboratology role, saccharose splits into  glucose and fructose. If the size of glucose in honey is high, crystallization will begin early. Also note that, honey crystallization can be in different forms. The size of crystal in different honeys is also different. The early crystallization of honey is the indication of better crystals contained in it.

* Many think that, crystallization of honey is releated to its poor quality and not being natural.  That’s the reason, many people avoid  buying crystallized honey. Due to mentioned above, it became clear that, the crystallization of honey is absolutely natural process and occurs late or earlier depending on the flowers contained in it and storage conditions.  Crystallized honey is more quality and natural, we can come to this conclusion. Sometimes in order to avoid crystallization, sugar is added into honey or honey is heated in high temperature.  In this case honey does not crystallize for a long period. But not forget that, by such kind of methods the quality indication of honey decreases and honey loses its naturalness.

* Probably this thought came to your mind: which methods can we use in order to avoid honey’s early crystallization?” Good idea!

To delay honey crystallization, you shuld take care of its storage condition. It would be better, to keep it in home-storage condition, out of sunlight. Not forget, if honey is kept in cold condition, it will crystallize earlier.

* Do you want to turn crystallized honey back to liquid again?  The best way is to take honey into pots with hot water inside and to wait. But take care: honey shuld not be boiled or burn. We must take care of our great natural friend which is the remedy for thousands of deceases for not loose useful substances in it.

So thus, we put an end to the idea that, crystallized honey is poor quality. Hope you found answers to the questions mentioned above in the beginning. We should collect accurate information about honey – having endless benefits to the human body, in order to get its benefits more effectively and properly!

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