Honey is produced by bees from the nectar of plants. Many people believe that honey should be a thick liquid and think that honey that crystallizes easily is fake. However, naturally matured honey will crystallize under certain conditions. Here is a guide to honeys that crystallize easily and factors affecting honey concentration to help you understand better.
Which Honeys Crystallize Easily?
1. Some Honeys May Not Crystallize
Crystallization is an inherent physical property of naturally matured honey. Simply put, all real honey will crystallize under certain conditions, but some honeys crystallize more easily than others. There are two types of honey that do not crystallize: honey processed to remove crystallization nuclei, and fake honey made by blending with syrup.
2. Is Crystallized Honey Fake?
Many people are convinced that honey should be a thick liquid, and when they see honey crystallize, they assume it's fake. In reality, all real honey will crystallize over time. The absence of crystallization in honey is more indicative of fake honey, such as those mixed with malt syrup.
3. Does Crystallized Honey Contain Added Sugar?
Crystallized honey may appear grainy, resembling sugar. This leads some to believe it has sugar added. However, the crystallization pattern varies with different types of honey. For example, clover, buckwheat, and eucalyptus honeys have naturally coarse crystals. Genuine honey crystals dissolve when rubbed gently, whereas fake honey feels gritty and does not dissolve easily.
4. Is Crystallized Honey Always High Quality?
The ease of crystallization is not a quality measure. For example, acacia honey crystallizes less easily compared to canola honey, but acacia honey is generally considered superior. Within the same honey type, those that crystallize more easily may be of higher quality because lower water content promotes crystallization.
5. Does Lower Temperature Speed Up Crystallization?
Temperature significantly affects the crystallization speed of honey. Many assume that lower temperatures speed up crystallization. However, honey crystallizes fastest at 13-14°C. Above 14°C, crystallization slows down, and below 13°C, it also slows. Thus, temperature’s effect on crystallization is parabolic.
6. Can You Eat Crystallized Honey?
Crystallization is a physical change, like water turning to ice, without any chemical reaction or change in composition. Crystallized honey retains the same properties as non-crystallized honey and is safe to eat. This is different from spoiled honey, where the nutritional content changes and toxic substances may develop.
What Factors Affect Honey Concentration?
The quality of honey depends on its concentration. Typically, honey contains 16%-20% water. Higher water content lowers sugar concentration, making honey more prone to fermentation and spoilage, affecting storage and sales. Factors affecting honey concentration include:
- Source of Nectar
- Climate Conditions
- Bee Colony Health
- Human Management Practices
These insights should help you understand the natural characteristics of honey and the factors influencing its quality.