I. What is honey crystallization - granulation?

Honey crystallization - granulation is the transformation of honey from a thick liquid state to a crystallized form with granules. Crystallization can occur at the bottom of the jar, near the jar's mouth, or throughout the entire honey from the bottom to the neck of the jar.

Honey crystallization - granulation is the transformation of honey from a thick liquid state to a crystallized form with granules

There are three basic types of honey crystallization: honey with large granules with a size of 0.5 mm or more, honey with medium granules of about 0.5 mm, and finally, honey with a fine crystallization that looks like lard.

Generally, most types of honey will crystallize and granulate at temperatures below 20 degrees Celsius (68 degrees Fahrenheit). This is why when you store honey in the refrigerator, you may notice it forming crystals in the jar.

II. Causes of honey crystallization - granulation

The main cause of honey crystallization is the presence of sugar crystals (acting as crystallization nuclei) in the honey or the container. The higher the glucose content in the honey, the faster the crystallization process.

specifically, the factors that greatly influence the process of honey crystallization and granulation are as follows:

1. Temperature

• The ideal temperature for honey crystallization is between 14 to 20 degrees Celsius (57 to 68 degrees Fahrenheit).
• Honey with a thick and dense consistency is less likely to crystallize at temperatures below 6 degrees Celsius (43 degrees Fahrenheit). This is why some people put honey in the refrigerator to check if it is genuine honey or not.
• Honey cannot crystallize or granulate at temperatures above 27 degrees Celsius (81 degrees Fahrenheit), and the sugar in the honey may even melt. However, extremely high temperatures can alter the chemical structure of honey and reduce its quality. Therefore, the ideal temperature range for honey storage is from 20 to 27 degrees Celsius (68 to 81 degrees Fahrenheit).

Low temperatures can be a factor that causes honey to crystallize and form sugar crystals

2. Sugar content in honey

Honey contains two different types of sugar: glucose and fructose. Glucose is typically present in larger quantities than fructose. This difference in glucose content is a fundamental factor in honey crystallization.

The more glucose honey contains, the more it crystallizes and granulates. Honey with a higher degree of crystallization has a more intense sweetness.

Typical examples of honey with a high degree of crystallization include honey from white mistflower, daisies, mint flowers, rubber tree flowers, melaleuca flowers, and lychee flowers. Some types of honey, such as forest honey appearing at the end of the flowering season in June, such as lychee flower honey, and melaleuca flower honey, are less prone to crystallization.

3. Presence of pollen in honey

It is normal for natural honey to contain pollen. However, if there is an excessive amount of pollen, along with tiny particles and molecules, they can contribute to the crystallization of honey.

Pollen in honey can contribute to the phenomenon of honey crystallization

4. Fake honey, honey adulterated with additional sugar or water

Fake honey is made from chemicals and contains a high proportion of glucose, making it more susceptible to granulation. Additionally, some people add sugar to increase the volume and weight of the honey, which can also lead to crystallization.

Because natural honey is a dense solution, the lower the water content, the higher the likelihood of crystallization. Therefore, honey adulterated with water will have a reduced chance of crystallizing or may not crystallize at all.

III. How to differentiate crystallized honey from granulated honey and fake honey

Currently, there are many sellers offering honey at low prices, such as 100,000 to 200,000 VND per liter, with unclear origins and sources, raising concerns among consumers. In reality, genuine and pure honey will not be available at such low prices. Therefore, you should be cautious when buying honey.

How to differentiate real honey from fake honey based on the crystallization - sugar formation phenomenon

To differentiate between genuine honey and fake honey based on crystallization and granulation, consider the following indicators:

• Genuine honey, when crystallized and granulated, will still have a somewhat viscous texture. Therefore, if you find the crystallized part of the honey in the jar solidified, it is likely to be fake honey.
• Fake honey, when cooked to a dense consistency, may have a crystallized part similar to genuine honey, making it difficult to differentiate with the naked eye. In this case, you can put the crystallized part in a glass of warm water and stir. If the honey granules dissolve quickly, it is genuine honey; otherwise, it may be fake honey.

IV. Can honey with crystallization be used or should it be discarded?

Honey with crystallization and granulation can still be used as normal

According to health experts, honey crystallization is a completely natural process and does not significantly affect the structure of the honey. Honey retains its nutritional content and beneficial properties for health even when crystallized and granulated. Therefore, if the honey is genuine, you can safely use it even if it has crystallized.

V. Conclusion

The above are our insights into the phenomenon of honey crystallization and granulation, hoping it has been helpful to you. Furthermore, if you are looking for a source to buy natural and pure honey, including forest honey, feel free to contact IVY HONEY for the best advice and service.