Why Does Honey Crystallize? And Yes, You CAN Eat It!
If your honey starts to solidify over time, do not worry, because this is completely normal. Raw and unfiltered honey naturally crystallizes naturally crystallizes because of the sugars they contain. If your honey looks hard and crunchy or has even turned completely solid, then it is undergoing crystallization.
The chemistry behind crystallization
In general, the chemical composition of honey is about 70% carbohydrates, 20% water, and 10% disaccharides. The sugar-to-water ratio of 70% to 20% is what is important to note, because this is more sugar than can naturally remain dissolved in water.
Honey is condensed into liquid in the hive because of the enzymes it contains, and the evaporation of water that occurs when honey bees flap their wings over the honeycomb. However, once it is harvested, it will not remain in that state.
The two types of natural sugars in honey are glucose and fructose. Glucose has a harder time staying dissolved (it has a ‘lower solubility’) as opposed to fructose. The glucose molecules will begin to separate from the sugar-water solution and bind together and form small crystals, which is what makes your honey harder. The pollen in honey can also play a part in the binding process, because it provides a platform for the sugars to crystallize on.
The crystallization process depends on a honey’s glucose-to-fructose ratio. If the honey has more glucose, then it will crystallize faster since glucose molecules are less soluble. The faster honey crystallizes, the more smaller and smoother the sugar crystals, and the slower the honey crystallizes, the larger and grainier the sugar crystals.
Alfalfa, dandelion, and clover honey are examples of fast crystallizing honey, and tupelo, acacia, and blackberry honey are examples of slow crystallizing honey.
Can you decrystallize honey?
Crystallization is not a bad thing, and it actually is evidence that your honey is raw and natural! It is safe to eat and does not mean that your honey has gone bad.
However, if you wish to get your honey back to liquid state, you can easily decrystallize it.
- If your honey is stored in a plastic jar or container, you must transfer it to a glass one prior to heating it.
- Fill up a pot of water and place your glass jar(s) of honey inside the pot so that the water is covering about ½ or ⅓ of the jar(s).
- Place your pot on the stove and bring to a hot (but not boiling) temperature.
- Open the jars and stir the honey every few minutes to break up the crystals. Be careful to not get water in your honey!
- Remove jars from heat once your honey has reached your desired consistency.
- Remember: in order to keep the natural nutrients and enzymes found in honey, you should avoid overly high temperatures (95ºF or 35ºC).
It is perfectly fine to eat crystallized honey!
It is also completely safe to consume crystallized honey. As a matter of fact, honey maintains its flavor and quality for longer in the solid, crystallized state. It is used in many food and skin care recipes because of its unique texture and rich taste. You can use it as a substitute for sugar, spread it on some toast, or use it as a face mask to make your skin glow!