Why
honey is crystallizes?
Honey
is a highly concentrated sugar solution. Honey contains more than 70% sugars
and less than 20% water. There is much sugar in honey relative to the water
content. This means that the water in honey contains an extra amount of sugar
than it could naturally hold. The overabundance of sugar makes honey unstable.
Crystallization of honey is little understood by the
consuming public. Many assume that honey appears crystallized to be an
adulterated or unnatural product. That is not so. Actually, crystallization
process is natural and spontaneous. Most pure raw or unheated honey has a
natural tendency to crystallize over time. Crystallization does not affect the
honey except for colour and texture. Crystallized honey is not spoiled and
preserves the flavour and quality characteristics of the liquid honey. Some
honey users like it in this state since it is easy to spread on bread or toast
without dripping off and the taste is richer.
Bear in mind that crystallization of
honey has no bearing on its quality, but it is an attribute of pure and natural
honey.