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Honey & Espresso will make your day.Honey Crystallization
Last Updated on Friday, 17 June 2011 12:58 Thursday, 22 May 2008 20:29
Honey naturally transforms into a solid state known as crystallized honey, because it is not stable in liquid form. The glucose molecules in the honey shed water and the strength of the new molecules' polarity causes them to align into crystals. Tiny particles of water remain trapped between the crystals.
The speed of transformation depends on the flower blossom from which the nectar is taken, the amount of pollen, wax particles, propolis and air bubbles in the honey, and how the honey is handled. Generally the crystallization process can take from two weeks to several months.
Crystallization doesn't change the characteristics of honey except for the degree of solidity. The taste and health benefits are the same, it is just more difficult to get it out of the container and spread it.
Many people prefer honey that has been crystallized under controlled circumstances. By inducing and controlling the process a softer, spreadable form of honey is created called creamed honey. It is still 100% honey; the only thing manipulated is the rate of transformation and thus the size of the crystals.
To slow down crystallization, keep honey at room temperature. The best way to reliquify honey is to gently heat it in a double boiler. Be careful not to heat it to more than 40°C as overheating degrades the honey, alters the taste and significantly reduces the antimicrobial properties and health benefits. Microwaving also works, but makes it easier to accidentally burn the honey. Stirring during heating speeds up the process and reduces the chance of burning.
