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Honey Cristallization   

Honey does not go “bad” as many foods do; it remains wholesome after decades.
--Eva Crane, “A Book of Honey”

Honey sometimes takes on a semi-solid state known as crystallized or granulated honey.

This natural phenomenon happens when glucose, one of three main sugars in honey, spontaneously precipitates out of the supersaturated honey solution.

The glucose loses water (becoming glucose monohydrate) and takes the form of a crystal (a solid body with a precise and orderly structure).

The crystals form a lattice which immobilizes other components of honey in a suspension thus creating the semi-solid state.

The water that was previously associated with the glucose becomes available for other purposes, thus increasing the moisture content in some parts of the container of honey.

Because of the increased moisture, the honey becomes more susceptible to fermentation.

Crystallization is the natural capacity of Honey and does not cause any change in biological and nutritional value. 

The time crystallisation depends on the origin of the honey crop composition of the sugars content pollen grain and humidity and temperature. 

The determining factor for crystallization is the relationship of glucose / fructose, glucose / humidity pollen and the presence of sugar melitose. 

The crystallized honey is not bad either adulterated, melt easily into the sinking vessel with hot water (Ben Mari) without losing any of the biological and nutritional properties.


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