Honey Crystallization

Honey crystallizes due to the natural process of glucose separating from water in the honey. This happens because honey is a supersaturated sugar solution, containing more sugar than can stay dissolved in water. Here are the main factors that cause honey to crystallize:

• Glucose to Fructose Ratio: Honey contains two main sugars: glucose and fructose. Glucose is less soluble in water than fructose. The higher the glucose content in honey, the more likely it is to crystallize. 
• Temperature: Honey crystallizes more quickly at cooler temperatures, especially between 50°F to 57°F (10°C to 14°C). Storing honey in a refrigerator speeds up crystallization, while keeping it in a warmer place (but not too hot) can slow it down.
• Moisture Content: Honey with lower water content tends to crystallize faster because the sugars are more concentrated and there is less water to keep them dissolved.
• Presence of Particles: Tiny particles such as pollen, beeswax, or air bubbles can act as nucleation points, where crystals begin to form. Raw, unfiltered honey typically crystallizes faster due to the presence of more particles.
• Honey Variety: Different types of honey crystallize at different rates due to the varying ratios of glucose to fructose and moisture content. For instance, honey from rapeseed flowers crystallizes very quickly, while acacia honey, which has a higher fructose content, stays liquid much longer.

Crystallized honey is safe to eat, and if you prefer it in liquid form, you can gently warm it in a water bath to dissolve the crystals. Avoid overheating, as high temperatures can degrade the honey’s flavor and nutrients.