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Honey Crystalization |
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What is Crystallized Honey ?
Honey sometimes takes on semisolid state known as crystallized or granulated honey. This natural phenomenon happens when glucose spontaneously precipitates out of the supersaturated honey solution.
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Why does honey crystallized ?
Honey is an oversaturated sugar solution, i.e. it contains more sugar than can remain in solution. When the concentration of sugar is more than 70% relative to water, glucose tend to precipitate out of solution and the solution changes to more stable saturated state. In temperate climates most honeys crystallize at normal storage temperatures. The crystallization results from the formation of monohydrate glucose crystals, which vary in number, shape, dimension and quality with the honey composition and storage conditions. |
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Natural crystallization and Artificial crystallization :
While crystallization is usually undesirable in liquid honey, controlled crystallization can be used to make a desirable product. Crstallization can be deliberately induced and controlled parameters can be used to create a product known as cremed honey, spun honey, whipped honey, churned honey or honey fordant. Spontaneous or Natural crystallization results in a coarse and grainy product while controlled crystallization results in a product with a smooth spreadable consistency.
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How does natural crystallizatin effect the quality of honey :
During crystallization water is freed. Consequently, the water content of the liquid phase increases and with it the risk of fermentation. Thus, partially crystallized honey may present preservation problems, which is why controlled and complete crystallization is often induced deliberately. In addition, partially crystallized or reliquified honey is not an attractive presentation for retail shelves.
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Can crystallization be avoided ?
Spontaneous crystallization is controlled primarily through proper storage. Filtering removes particles that can act as nuclei that can initiate crystallization. Air tight containers, moisture resistant stainless steel drums for larger quantity of honey is recommended. For smaller quantity honey should be keeped in glass bottles.
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Does containers in which the honey is stored affect crystallization ?
Honey is sensitive to moisture in the surrounding atmosphere. During storage low - density polyethylene containers can allow moisture to escape, which may contribute to the crystallization process.
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Effect of Temperature variation on Honey ?
Cool temperature below 10 oC are ideal for preventing crystallazation.
Moderate temperature 10 - 21 oC generally encourages crystallization.
Warm temperature 21-27oC discourages crystallization but degrades the quality of honey.
Very warm temperatures above 27oC prevents crystallization but encourages spoilage by fermentation and degrades the quality of honey.
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