What is the shelf life so heat exposure should by which it was processed of honey? be limited. It is best to and handled. Crystalli- Honey stored in sealed minimize temperature zation may be reversed by containers can remain fluctuations and avoid heating which “melts” the stable for decades and storing honey near heat crystals. even centuries! However, sources. honey is susceptible to It is also possible to induce physical and chemical The recommended storage and control crystallization changes during storage; it temperature for to produce cremed honeys. tends to darken and lose unprocessed honey is This process yields very its aroma and flavor. This below 50 °F (10 °C). The fine crystals and a smooth is a temperature-de- ideal temperature for both product with a peanut pendent process, making unprocessed and butter-like texture. Cremed the shelf life of honey diffi- processed honey is below honeys can be flavored or cult to define. For practical 32 °F (0 °C). Cooler mixed with other ingredi- purposes, a shelf life of two temperatures best ents such as nuts, fruits or years is often stated. preserve the aroma, flavor dairy products. Properly processed, and color of unprocessed packaged and stored honey. Why is uncontrolled honey retains its quality for crystallization of honey a long time. What is crystallized undesirable? honey? Spontaneous crystallization What is the best storage Most honeys are causes the product to temperature for honey? supersaturated with become cloudy and less Processed honey should respect to glucose which appealing to the consumer. be stored between may cause glucose to It results in separation into 64–75 °F (18–24 °C).1 crystallize spontaneously two phases: a liquid phase Honey can be exposed to at room temperature in the on top and a more solid higher temperatures for form of glucose phase at the bottom of the brief periods; however, monohydrate. The rate at container. The higher heat damage is cumulative which crystallization occurs moisture content and the depends on the origin of fructose content of the liq- the honey and the methods uid phase can allow National Honey Board • (303) 776-2337 • www.nhb.org • Page1/3 naturally occurring Which physicochemical Is honey usually stable? osmophilic yeasts to multi- factors influence Honey is highly stable ply and ferment the honey. crystallization and against microbial growth Pasteurized honey in fermentation? because of its low water sealed containers may Crystallization of honey is activity, low moisture con- crystallize but is generally most rapid at 52–59 °F tent, low pH, and not liable to ferment. (11–15 °C). Some preven- antimicrobial constituents. tative measures may be Is honey’s composition taken, including: What is done by related to crystallization? processors to reduce the A number of researchers •= Storing at temperatures risk of unwanted have attempted to predict which delay crystallization? the tendency of honey to crystallization (<52 °F, During processing, several crystallize using ratios in- 11 °C) steps are taken to prolong volving the composition of the liquid state of honey. honey with respect to •= Preventing absorption Pasteurization delays the glucose. A honey with a of atmospheric process of crystallization glucose/water ratio < 1.7 moisture by tightly by dissolving any crystals tends to remain liquid for a closing containers that may be present in the long time, while one with a during storage4 crude product. Pas- ratio > 2.1 usually teurization also affects 2 crystallizes quickly. It has The fermentation process yeast cells which been observed that honeys is essentially dependent on considerably reduces the with a high percentage of the initial count of possibility of fermentation. fructose remain liquid for a microorganisms in the Recommended long time. Thus other product, the storage time pasteurization treatments ratios such as and temperature, and the include flash pasteurization ° fructose/glucose and moisture content of the (170 F for a few seconds) (glucose minus honey.5 The most or heating at 145 °F for 30 water)/fructose have been minutes. 3 important cause of proposed. The use of fermentation in honey is these ratios to predict the increase in its free- Filtering under pressure crystallization is possible water content. Honey with enhances the clear brilliant only when comparing hon- a moisture content below color of honey and re- eys which differ 17.1% does not ferment. moves some potential significantly in sugar The stability of honey with crystallization nuclei such composition. a moisture content > as undissolved glucose 17.1% depends on its mi- crystals, air bubbles, pollen crobial content.6 Pasteur- grains or any other large ized honey (available particles. commercially) generally does not ferment because The filling temperature of the microbial content has bottles and other honey been reduced. containers has an impact on crystallization as well. Honey bottled at temperatures of 104 °F (40 °C) or higher (up to 130-140 °F, 55-60 °C) crystallizes significantly more slowly.7 National Honey Board • (303) 776-2337 • www.nhb.org • Page2/3

Is the container in which References honey is stored important? 1 White, J.W. Jr. 1978. Honey. In "Advances in Food Research," ed. Some researchers have C.O. Chichester, E.M. Mrak & G.F. demonstrated that honey Stewart. 24:288-374. Academic stored in low density Press, New York. 2 Doner, L.W. 1977. The Sugars of polyethylene containers Honey - A Review. Journal of the can lose moisture over Science of Food and Agriculture time.8 This loss of 28:443. 3 Crane, E. 1975. “Honey: A moisture could contribute Comprehensive Survey.” to crystallization. Heinemann, London. 4 Jiménez, M. et al. 1994. Influence of the Storage Conditions on Some It is important to store Physicochemical and Mycological honey in air-tight Parameters of Honey. Journal of the Science of Food and Agriculture containers. This protects it 64(1):67-74. from external moisture 5 White, J.W. Jr. 1975. Physical which the honey may Characteristics of Honey. In: “Honey: A Comprehensive Survey.” absorb. Properly sanitized ed. Crane E., pp. 157-206. and sealed stainless steel Heinemann, London. drums in good condition 6 Sanz, S. et al. 1995. Fermentation Problem in Spanish North-Coast are perfect for extended Honey. Journal of Food Protection storage of large quantities 58(5):515. 7 of honey. Assil, H.I. et al. 1991. Crystal Control in Processed Liquid Honey. Journal of Food Science 56(4):1034. 8 ibid.

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