Honey crystallisation
Also known as: Honey crystallization, Granulated honey
The natural process in which glucose in honey forms crystals: honey thickens, turns lighter and becomes solid or creamy; it is not a sign of spoilage or fake honey.
Honey crystallisation is a natural process in which honey turns from liquid to thicker or solid because crystals of glucose monohydrate form in it. Honey is an oversaturated sugar solution, so in temperate climates most honeys crystallise at normal storage temperatures.
Speed depends on composition: the lower the water and the higher the glucose, the faster. Above 25 °C and below 5 °C virtually no crystallisation occurs; around 14 °C is optimal. Pollen grains and slow stirring speed it up, and slow crystallisation gives bigger, irregular crystals. Crystallised honey looks lighter because glucose crystals are white.
Varieties differ. Acacia honey stays liquid; lime honey quickly forms coarse crystals; chestnut honey stays liquid for long and then forms coarse crystals; winter savory honey crystallises rapidly into fine, soft crystals (Kraški med specification). During crystallisation water is freed, so partly crystallised honey risks fermentation, which is why controlled, complete crystallisation is often induced deliberately.
The Kraški med specification allows crystallised honey to be liquefied by heating to at most 40 °C at the contact point; microwave liquefying is not permitted.
Why this matters to you. Many people think crystallised honey has gone bad or is adulterated with sugar, but this is a misconception. Crystals are a sign of ordinary honey composition, not a defect.
Facts
| Raw material | Glucose monohydrate crystals in an oversaturated sugar solution |
|---|---|
| Temperature | Virtually none above 25 °C and below 5 °C; fastest around 14 °C |
| Sweetness | The lower the water and the higher the glucose, the faster it crystallises |
| Main use | Controlled complete crystallisation reduces the risk of fermentation |
How it connects to Honey & beekeeping
Honey crystallisation → contains → 🍬 Glucose ← contains ← 🍯 Honey
Links
- What it contains
- 🍬 Glucose
- Part of
- How honey is made and stored, Forms of honey
- Similar and different
- Creamed honey, Creaming honey, Rapeseed honey, Acacia honey, Heather honey
- In other topics
- Comb honey
Frequently asked questions
Why does honey crystallise?
Honey is an oversaturated sugar solution. Glucose monohydrate crystallises; the lower the water and the higher the glucose, the faster.
Is it true that crystallised honey is spoiled or mixed with sugar?
No. FAO calls this a common misconception: crystallisation is a natural process.
At what temperature does honey crystallise fastest?
Around 14 °C. Above 25 °C and below 5 °C virtually no crystallisation occurs.
Which honeys stay liquid?
Acacia honey stays liquid. Chestnut stays liquid for long, lime crystallises quickly.
How is crystallised honey liquefied?
Under the Kraški med specification, by heating to at most 40 °C at the contact point; microwaves are not permitted.
What to read next
- Creamed honey — Honey set into a soft, finely crystallised mass that spreads and does not drip. It is not a separate type in EU law, just ordinary honey.
- Creaming honey — Controlled crystallisation: liquid honey is mixed with fine honey crystals so that it sets into a soft creamy mass.
- Comb honey — Honey sold in the wax comb where the bees stored it, in sealed whole combs or sections of comb.
- Rapeseed honey — Monofloral honey from rape nectar: light, moderately sweet and quick to crystallise into a whitish, finely crystalline mass.
- Heather honey — Monofloral honey from ling heather (Calluna vulgaris) nectar: dark, strongly aromatic, slightly bitter and jelly-like in texture.
Similar
Creaming honey · Honey ripening · Uncapping · Honey extraction · Storing honey
Sources
- FAO, Krell R. (1996) Value-added products from beekeeping, Chapter 2 Honey
- Council Directive 2001/110/EC relating to honey (consolidated text, EUR-Lex)
- Single document Kraški med, OJ C 290, 26.09.2012 (EUR-Lex)