One of the most frequent questions I get from people is regarding honey that has crystallized. The emotions behind those comments range from disappointment to disgust to confusion. Honey crystallization is a natural phenomenon and guarantee of authenticity by which honey turns from liquid state to a semi‐solid state. Consuming public assume crystallized honey to be an adulterated or unnatural product. That is not so, the crystallization process is natural and spontaneous. Most pure raw or unheated honey has a natural tendency to crystallize over time, that does not affect the honey except for color and texture. There is not any reason at all that you cannot enjoy crystallized honey just as much as the liquid form. The speed with which honey crystallizes depends not only on its composition (ratio of Glucose and Fructose), but also on the presence of honey typical particles like pollen,plant components, Starch, Yeast and pieces of beeswax in the honey. These minute particles serve as nuclei for crystallization. Therefore, the raw honey (unheated and unfiltered) contains bits of wax, pollen, propolis and crystallizes faster.On the other hand, processed(e.g. heated and filtered) honey will remain in its liquid form longer than raw honey due to the elimination of nuclei.Thus, heating honeydeteriorates the quality and loses its essential enzymes and nutrients. So, we would recommend the consumption of crystalized honey. More details will be shared at a later date.

Published On: March 13th, 2021 / Categories: ORIC, Project, Research /