Facts about Honey crystallization
Have you ever found your honey turned solid with pale white crystals and thought it is spoiled or fake?
Don’t worry, it’s not spoiled and it has crystalized because it’s raw. There is a popular myth that says, pure honey never crystallizes. So many people believe that when honey crystallizes it has spoiled or has been adulterated. In fact, crystallization is a strong indication that the honey is pure. Facts about Honey crystallization is below.
When you buy honey from supermarkets, it never crystallizes because it has gone through various procedures such as pasteurization and filtration.
How does honey get crystallized?
Crystallization is the process by which natural honey preserves itself so that it does not spoil. Honey is super-saturated and contains a high concentration of glucose and fructose. Glucose has low solubility in water and due to that, it tends to crystallize. And as a result, glucose tries to separate from the solution.
Sometimes the honey also gets crystallized when it is still in honeycombs. Also, sometimes the crystalization depends on the source of the nectar with which the honey is made. Honey which comes from the nectar of flowers like “mustard” crystallizes if kept for a long time.
Facts about Honey crystallization
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Temperature:
If the temperature is below 50ºF (10ºC), honey tends to crystallize in the beehives. You can store your honey in a warmer spot where it will remain runny. Also, if you already have crystallized honey, you can simply turn it back into a liquid by heating it. To do so, you just have to put your jar into warm water and it will slowly return to its primary stage. Use glass jars to store honey as it becomes easy for reheating.
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Pollen:
If you have a jar of natural raw honey in, you’ll definitely find pollen grains in it. Sometimes when the honeybee forages on flowers, pollen from those flowers gets mixed with the nectar also honeybees get covered with pollen grains. And that’s how pollen becomes a part of honey. Honey with pollen grains in it is truly great as it is considered raw but these little grains speed up the crystallization process.
That is why commercial honey is heated and filtered numerous times to eliminate the pollen particles and make it look edible. Due to this process honey loses its nutritional value.
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The ratio of glucose and fructose in the honey:
Raw honey is purely made of sugars like glucose and fructose. So, this ratio is also a primary factor in the process of crystallization of honey. The amount of fructose and glucose depends on the flowers that bees use as a source of nectar. If the honey contains more glucose content, then the honey will crystallize quickly. And if the honey has more fructose content, the crystallization process of this honey is slow.
Consumers mostly prefer honey which is clarified and liquid. s. That is why honey is processed by commercial honey suppliers. Remember, crystallization is a natural phenomenon of honey and it’s the process by which natural honey preserves itself so that it does not spoil. Honey which has gone through heating and filtering has lost its natural enzymes and nutritional values.
Do keep in mind that you can eat your honey in a crystallized form as well and you should have no concerns when you come across a bottle of honey that shows signs of crystallization because it’s pure.
These are some Facts about Honey crystallization
Visit the Navmi website www.navmi.co.in to buy pure Honey as our focus since inception has always been serving customers natural foods of the best quality. All our products like different types of natural honey, coconut oil, flaxseed oil, ghee, A2 milk, jaggery, turmeric, etc are chemical-free. Unprocessed foods contain higher amounts of antioxidants, they reduce the risk of heart disease, cancers, and other health issues.
Visit our site (Nirlesh Foods Private Limited or Navmi) www.navmi.co.in to know more about nutritionally pure and unprocessed food. Make a conscious and healthy choice of foods.
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