Learn More About Honey Crystalizing

Did you know honey never spoils? It actually has an infinite shelf life. With our rooftop honey now on sale, our Project Aurelius team is sharing some honey facts you might find interesting.

Don’t be alarmed if your honey starts to form crystals. Honey crystallization is actually a good thing! It means the honey is full of healthy antioxidants and beneficial enzymes. There’s no need to throw out crystallized honey because it’s not contaminated and it certainly hasn’t gone bad. The crystallization process is natural and has little to no effect on the honey other than new textures, densities and coloring.

Why crystallization occurs is simply chemistry. Honey is an ultra-saturated combination of two sugars, glucose and sucrose. It contains at least 70% carbohydrates and about 20% water. That’s more sugar than can naturally remain dissolved, so crystals begin to form over time.  

There are three factors that cause crystallization. One being the ratio of glucose to sucrose within the honey. The higher the glucose, the faster it crystallizes. Temperature is another factor. If the temperature is cooler and under 50 degrees Fahrenheit, it can speed up crystallization. Lastly, the amount of pollen can serve as the seed for forming crystals.

If you want to de-crystalize honey, place the jar in warm water until it becomes liquid again. Do not microwave your honey, as it will ruin its benefits. Honey is a natural antibacterial agent often used for wound care. The best way to keep it from crystalizing is storing it at room temperature. Don’t let crystals fool you, the honey won’t go bad!

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