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What is crystallized susceptible to . starting points for the honey? formation of . Honey sometimes takes While crystallization is usually Other small particles, or on a semi-solid state undesirable in honey, even air bubbles, can known as crystallized or controlled crystallization can also serve as seeds for granulated honey. This be used to make a desirable the initiation of natural phenomenon product. Crystallization can be crystallization. happens when , deliberately induced, and with one of three main control, can be used to create What factors influence in honey, spontaneously a product known as cremed crystallization? precipitates out of the honey. This is also known as Many factors influence supersaturated honey creamed honey, spun honey, the crystallization of solution. The glucose whipped honey, churned honey. Some batches loses water (becoming honey or honey fondant. of honey never glucose monohydrate) Spontaneous crystallization crystallize, while others and takes the form of a results in a coarse and grainy do so within a few days (a solid body with product. Controlled of extraction. Honey a precise and orderly crystallization results in a removed from the comb structure).1 product with a smooth, The crystals and processed with spreadable consistency. form a lattice which extractors and pumps is immobilizes other likely to crystallize faster Why does honey crystallize? components of honey in a than if it was left in the suspension thus creating 1 2 Honey crystallizes because it comb. Most liquid the semi-solid state. is a supersaturated solution. honey crystallizes within This supersaturated state a few weeks of The water that was occurs because there is so extraction. previously associated much in honey (more The tendency of honey with the glucose becomes than 70%) relative to the water to crystallize depends available for other content (often less than 20%). primarily on its glucose purposes, thus increasing Glucose tends to precipitate content and moisture the moisture content in out of solution and the solution level. The overall some parts of the changes to the more stable composition of honey, container of honey. saturated state. which includes sugars Because of the increased other than glucose and moisture, the honey The monohydrate form of more than 180 identified becomes more glucose can serve as seeds or substances such as nuclei which are the essential minerals, and National Honey Board • (800) 553-7162 • www.nhb.org • Page1/3

, also influences cremed honey is consumed Do certain types of crystallization. more often than liquid honey.4 honey crystallize more Additionally, To produce fine crystals, many readily than others? crystallization can be seeds or nuclei of solids must Although most varieties stimulated by any small be present in the honey. of honey crystallize after particles–dust, , bits The Dyce process is often extracting, those that of or , air used to make cremed honey. contain less than 30% bubbles–that are present The method involves adding glucose, such as in the honey. These starter nuclei to honey after it and sage honeys, resist factors are related to the has been heated twice to 3 [ granulation. Table 1 type of honey and are 120 °F (49 °C) and 150 °F lists several varieties of influenced by how the (66 °C)] and then strained. honey and their honey is handled and Chilled, dried and finely ground granulation tendencies. processed. Storage honey–serving as the starter conditions–temperature, seed–is mixed into the cooling, relative humidity and type liquid honey. The product is How does of container–may also firm in three days, and in six crystallization affect influence the tendency of days it has a creamy, honey quality? honey to crystallize. spreadable consistency. In terms of consumer

appeal, granulated How do the sugars in Can crystallization honey is generally honey influence its be avoided? regarded as tendency to crystallize? Spontaneous crystallization is unacceptable. When Honey is composed controlled primarily through granulation is primarily of sugars, the proper storage, heating and/or incomplete, the main ones being glucose filtering. Holding honey at crystalline layer is and (in nearly temperatures in the range of overlaid by a layer of equal proportions) as well 104–140 °F (40–71 °C) during liquid with a water 3 as and . bottling also slows the rate of content higher than that Because the sugar crystallization. Mild heat of the original honey. concentration is so high, treatment delays crystallization This creates a favorable the sugars precipitate out by dissolving crystals and flash environment for the and serve as nuclei for heating to 140–160 °F (60–71 growth of and may lead to fermentation.1 crystals. When honey is °C) dissolves crystals and heated, the sugar crystals expels incorporated air (which redissolve to a liquid can also stimulate state. How does storage

affect crystallization?

At room temperature, crystallization begins How is crystallization crystallization). Filtering within weeks or months used to make cremed removes particles that can act (but rarely days). The honey? as nuclei that might initiate crystallization process crystallization. Honey with a can be avoided with Having the texture of low glucose-to-water ratio is proper storage, with butter, finely granulated likely to remain liquid, avoiding emphasis on proper honey makes an 1 crystallization. storage temperature. exceptional spread. For long-term storage, Worldwide, in fact, National Honey Board • (800) 553-7162 • www.nhb.org • Page2/3

the use of air-tight, Processed honey should be Table 1. Crystallization moisture-resistant stored between 64-75 °F (18- Tendencies of Various Floral stainless steel drums is 24 °C). Unprocessed honey Types of Honey recommended. should be stored at or below Honey Crystallization 50 °F (10 °C). Alternatively, - Cool temperatures [below one study has shown that Alfalfa + 50 °F (10 °C)] are ideal honey can be preserved in a + for preventing liquid state if it is stored at 32 Cranberry - crystallization. Moderate °F (0 °C) for at least five Dandelion + temperatures [50–70 °F weeks, followed by Gallberry - (10–21 °C)] generally storage at 57 °F (14 °C).5 Grape - encourage crystallization. Mesquite + Warm temperatures [70– Does the container in which Mexican - 81 °F (21–27 °C)] the honey is stored affect discourage crystallization crystallization? Milkweed - but degrade the honey. Honey is sensitive to moisture - Very warm temperatures Palmetto in the surrounding Prune + [over 81 °F (27 °C)] atmosphere. During storage, Rape + prevent crystallization but low- polyethylene - encourage spoilage by containers can allow moisture Sage - fermentation as well as to escape, which may degrading the honey. Sourwood - contribute to the crystallization Sunflower - process.1 Tupelo - * (+) means higher than References average values; (-) means lower than average values. 1 Assil, H.I. et al. 1991. Crystal control in Adapted from White, J.W., processed liquid honey. Journal of Science 56(4):1034. Riethof, M.L., Subers, M.H., & 2 McGee, H. 1984. “On Food and Kushnir, I. 1962. Composition Cooking: The science and lore of the of American Honeys. Tech. kitchen.” Macmillan Publishing Company, New York. Bulletin 1261. U.S. Dept. of 3 Crane, E. 1980. “A Book of Honey,” Agric. Charles Scribner’s Sons. 4 Graham, J.M., ed. 1992. “The Hive and the Honey ,” Dadant & Sons, Inc., Illinois. 5 Townsend, G.F. Processing and storing liquid honey. Chpt. 9 in “Honey.”

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