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THE CRYSTALLIZATION OF HONEY

DEBUNKING MYTHS ABOUT CRYSTALLIZED HONEY

The Staten Island Beekeeper that harvest’s
local Honey in the tri-state area.

100% Pure, Raw, Unfiltered, Raw to persevere
the Pollen.

CRYSTALLIZATION OF HONEY IS A LITTLE UNDERSTOOD PROCESS OR RATHER, MUCH MISUNDERSTOOD PHENOMENON. MOST OF THE CONSUMING PUBLIC ASSOCIATE CRYSTALLIZED HONEY THAT HAS BECOME COARSE AND GRAINY IN TEXTURE WITH TABLE SUGAR AND ASSUME IT IS AN UNNATURAL, ADULTERATED HONEY OR A POOR QUALITY HONEY. SOME EVEN THINK THAT CRYSTALLIZED HONEY IS SPOILED AND SHOULD BE DISCARDED.

THE TRUTH IS CRYSTALLIZATION OF HONEY IS A NATURAL AND UNCONTROLLED PROCESS. CONTAINING MORE THAN 70% SUGARS AND LESS THAN 20% WATER, HONEY IS NATURALLY AN UNSTABLE SUPER-SATURATED SUGAR SOLUTION. HENCE, OVER TIME, ALMOST ALL PURE RAW HONEY CRYSTALLIZES. THE COMPOSITION RATIO OF GLUCOSE AND FRUCTOSE IN A FLORAL NECTAR SOURCE DETERMINES HOW FAST THE HONEY CRYSTALLIZES. HONEY VARIETALS WITH A LOW FRUCTOSE TO GLUCOSE RATIO, SUCH AS FLORAL VARIETALS DANDELION, ASTER, CLOVER, AND RATA HONEY CRYSTALLIZE SWIFTLY IN DAYS AND WEEKS, WHILE HONEY VARIETALS WITH A HIGH FRUCTOSE TO GLUCOSE RATIO EG, TUPELO, ACACIA, LONGAN, EUCALYPTUS, LEATHERWOOD AND HONEYDEW CRYSTALLIZE SLOWLY AND STAY LIQUID FOR YEARS.
DURING CRYSTALLIZATION, GLUCOSE SUGAR WHICH ARE NATURALLY PURE WHITE, SEPARATES FROM WATER AND BECOME CRYSTALS, WHILE FRUCTOSE REMAINS AS A LIQUID. THAT IS WHY CRYSTALLIZED HONEY THICKENS, BECOMES MORE VISCOUS AND SETS A LIGHTER COLOR THAN WHEN LIQUID. SOME HONEYS CRYSTALLIZE UNIFORMLY WHILE OTHERS CRYSTALLIZE PARTIALLY AT THE BOTTOM OF THE JAR AND FORM A LAYER OF LIQUID ON TOP. SEE IMAGE ON THE RIGHT. ALSO, THE SIZE OF THE CRYSTALS FORMED VARIES FROM HONEY TO HONEY; SOME VARIETALS CRYSTALLIZE RAPIDLY TO FORM FINE CRYSTALS WHILE OTHERS, SLOWLY TO FORM LARGE ONES. (THIS IS THE REASON WHY SOME HONEY VARIETALS CRYSTALLIZE TO FORM A COARSE SUGARY TEXTURE, AND SOME VARIETALS CRYSTALIZE TO FORM A SMOOTH CREAMY CONSISTENCY.) EVEN THOUGH THE FORMATION OF CRYSTALS HAS ABSOLUTELY NO BEARING ON THE QUALITY OF HONEY, SOMEHOW MOST PEOPLE STILL REJECT HONEY THAT IS SUGARY AND COARSE IN TEXTURE. FOR INSTANCE, BECAUSE MANUKA HONEY GRANULATES SLOWLY AND FORMS LARGE CRYSTALS, IT IS OFTEN CREAMED TO A FINE CONSISTENCY TO PLEASE THE PALATE OF CONSUMERS.TO RETURN A BOTTLE OF CRYSTALLIZED HONEY TO LIQUID STATE, SIMPLY PLACE IT OVER A WARM WATER AND LEAVE IT OVER  NIGHT.

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