When Honey Crystallizes Is It Still Good to Use?

I guess we all experienced the procedure of being crystallized. Let’s say you bought a jar of honey from the supermarket, kept it in the fridge because you keep all your products in the fridge, and a couple of weeks later when you’re going to eat the honey, you saw some part of it got hardened and lightened.

The first taught came to your mind was your honey has gone root. But there was plenty of honey left in a jar in liquid form and you though to yourself wondering if it is still good to use the hardened honey, well in this article we are going to answer this exact question and some other related questions.  

The answer is it still good to use crystallized honey is quite simple. You can enjoy your crystallized honey without a doubt. Even some people prefer to eat crystallized honey rather than its original structure. Most of the consuming public associate crystallized honey that has become thick and grainy texture with table sugar and assumes it’s unnatural, adulterated honey or poor-quality honey.

If it is necessary to state in response to such thoughts crystallization is a natural and uncontrolled process of honey. It is completely safe to use crystallized honey because crystallization is a natural thing. All types of honey except the adulterated ones will get crystallized eventually in a matter of time.

Now on, to make yourself more comfortable eating crystallized honey, I am going to list a few reasons why crystallized honey is still good to use.

 First of all, the reason why crystallized honey is still good to eat is honey never spoils. We can count honey as the number one eatable product that never expires through time. Even the ancient Egyptians kept honey inside the pyramids for centuries. The only thing changes through time is its texture. By the time, the texture becomes thicker and lighten but the taste remains the same.

The second reason why is that crystallization isn’t an indication that the honey has gone bad. It’s happening because of its nature. Honey is an unstable super-saturated solution. It consists of a high amount of sugar and by the time the water inside of the honey couldn’t handle that amount of sugar and it begins to get solid slowly.

It’s even tastier because it needs more time to melt in your mouth and it gives you twice a time to savor the taste of your honey. Some people prefer crystallized honey because it doesn’t give overwhelming sweeten to taste as the liquid honey gives, it doesn’t do the messy drips, much less biting and chewing on the sugary, gritty grains.

What Do You Do When Your Honey Crystallizes?

It depends on your preference for your crystallized honey. Some people prefer the crystallized texture because it is easier to spread or eat and it doesn’t get sticky. For example, it is easier to combine it up inside a tea or milk. Another excuse why some people prefer the hardened texture is because it is less sweeten. Crystallized honey gets less sweeten at the end of the procedure.

For all this given, if you still want to enjoy your jar of honey with its liquid and more sweet version, then you will always be able to turn your honey back to the liquid form.

Not much is required to turn your honey back to its liquid form;

  • Crystallized Honey
  • A glass of Jar (if honey is in an exceedingly plastic container) The cover is optional and if you decided to use one, just don’t close the jar very tight, try to keep it loose
  • Pot/Saucepan/or an Asparagus Pot
  • Stove
  • Water

I will try to explain it using the stove, but I don’t know if you will use a microwave to try to heat water, but I thought you might be and it is okay you can try this method too.

Out of the text, during my research, I found some suggestions to de-crystallize your honey such as throwing your container of crystallized honey within the dishwasher and letting it through cycles until it is back to its normal texture. It is not a common way to de-crystallize your honey, but if you are willing to give this method a try, make sure the container is closed tightly so it doesn’t leak.

Firstly, move your honey in a glass jar if it is in a plastic one. You need to be able to put your honey inside of a pan of water on the stove. You may use a knife to stab the crystallized honey and scope out what you could with a spoon that fits through the mouth of the container.  

Once it is transferred to the glass container, put it in a pot of water on the stove. Turn the stove on low to medium heat. You would like it barely simmering, not boiling. Don’t submerge the full jar. I like to recommend having the water level up to the extent of the honey if you will. Also, it is good to avoid having the jar sit on the underside of the pan by employing a trivet. If you are using an asparagus pot, it already incorporates a nice basket in it you put the jar on.

Let it sit within the water for 20-30 minutes. Feel free to stir it because it sits there to assist it along. You can also set a timer and let it sit if you would like.

Once you now not see any crystals forming, you will turn it all off and take the jar bent on cool. Your honey should be de-crystallizing at this point, but in case it will, you need to heat it again on the stove until it is right, then move it to a bowl of warm water. This can prevent it from cooling too fast.

You may want to note a little detail. You need to be careful about the temperature of the water which you dipped your honey into. Because if it’s way hotter than it should have been then you might destroy all of the vitamins and enzymes in your honey. As a result of this honey’s taste can go bad, the color can change to darker.

Is Crystallized Honey Pure?

As a manner of fact, as I mentioned earlier on this topic, all types of honey, especially pure honey crystallizes eventually. It’s the pure and unprocessed honey that starts to crystallize at some point. If your honey is beginning to crystallize after a certain time, that’s how you know you have bought real, natural honey.

Crystallization time can change due to very different aspects of honey. The rawer the honey is, the quicker it gets crystallized.

Unnatural honey doesn’t get crystallized because crystallization occurs because of those natural qualities. (Propolis, pollen, beeswax, etc.) The crystals may look different because of the various shapes of it such as grainy, smooth, creamy, or sandy. This way when its crystallized, you can easily spread onto your toast without having concerns about spilling it or can easily be mixed with your tea or milk without wrapping around your spoon.

Why Did My Honey Harden?

Honey is a highly concentrated sugar solution. It contains quite %70 sugars and fewer than %20 water. There is much sugar in honey relative to the water content. This implies that the water in honey contains an additional amount of sugar than it could naturally keep. The overabundance of sugar makes honey unstable.

It is natural for honey to crystallize since it is an over-saturated sugar solution. The 2 main principle sugars in honey are fructose (fruit sugar) and glucose (grape sugar) The content of fructose and glucose in honey varies from a sort of honey to the opposite. Generally, the fructose ranges from 30-44 try to glucose 25-40%. The balance of those 2 major sugars is that the main reason that ends up in crystallization of honey, and therefore the relative percentage of every determines whether it crystallizes rapidly or slowly. What crystallizes is that the glucose, because of its lower solubility. Fructose is more soluble in water than glucose and can remain fluid.

When glucose crystallizes, it separates from water and takes the shape of small crystals, because the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The answer changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.              

Some honey crystallizes uniformly, some are going to be practically crystallized and from 2 layers, with the crystallized layer on the underside of the jar and a liquid on top. Honey also varies within the size of crystals formed. Some forms fine crystals like large and gritty ones. The more rapid honey crystallizes, the finer the feel is going to be. Crystallized honey usually tends to line a lighter/paler color than when liquid. This can be because glucose sugar tends to filter in dehydrating crystals form, in which glucose crystals are naturally pure white. Darker honey retains a brownish appearance.

What Factors Influence Crystallization?

Many factors influence the crystallization of honey. Some sides of honey never crystallize, while others do so within some days of extraction. Honey off from the comb and processed with extractors and pumps is probably going to comb.

Most liquid honey crystallizes within some weeks of extraction. The tendency of honey to crystallize depends totally on its glucose content and moisture level. The general composition of honey, which incorporates sugars aside from glucose and quite 180 identified substances like minerals, acids, and proteins, also influences crystallization.

Additionally, crystallization may be stimulated by any small particles such as dust, pollen, bits of wax or Propolis, air bubbles that are present in the honey. These factors are associated with the kind of honey and are influenced by how the honey is handled and processed. Storage conditions as temperature, ratio, and sort of container can also influence the tendency of honey to crystallize.

How Do the Sugars in Honey Influence Its Tendency to Crystallize?

Honey consists primarily of sugars, the most ones being glucose and fructose yet as maltose and sucrose. Because the sugar concentration is so high, the sugars precipitate out and function nuclei for crystals. When honey is heated, the sugar crystals dissolve back to a liquid state.

How Is Crystallization Used to Make Creamed Honey?

Having the texture of butter, finely granulated honey makes an exceptional spread. Worldwide, creamed honey is consumed more often than liquid honey. To produce fine crystals, many seeds or nuclei of solids must be present within the honey. The Dyce process is usually used for making creamed honey.

The tactic involves adding starter nuclei to honey after it is being heated twice to 49 degrees and 66 degrees and then strained. Chilled, dried, and finely ground honey is mixed in the cooling, liquid honey. The merchandise is firm in three days, and six days until it is a creamy spreadable consistency.  

How Does Storage Affect Crystallization?

At temperature, crystallization begins within weeks or months, depending on the heat. The crystallization process is often avoided or postponed with proper storage, with emphasis on proper storage temperature. For long term storage, the utilization of airtight, moisture-resistant stainless steel drums are mainly suggested.

Cool temperatures, which can be included below 10 degrees are ideal for preventing crystallization. Moderate temperatures between 10 degrees to 21 degrees generally encourage crystallization. Warm temperatures between 21 degrees to 27 degrees discourage crystallization but degrade the honey. Very warm temperatures over 27 degrees prevent crystallization but encourage spoilage by fermentation yet as degrading the honey. Processed honey should be stored between 18 and 24 degrees. Unprocessed honey should be stored at or below 10 degrees. Alternatively, due to recent researches, honey is often preserved in a very liquid state if it is stored at 0 degrees for a minimum of five weeks, followed by storage at 14 degrees.

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Savaş Ateş

I like eating honey a lot. We have a huge interest in bees and how they make honey. I have visited honey farms. I have talked to a lot of honey sellers. I read a lot of books about them. I want to share my knowledge with you.

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