It is a very easy process to restore the crystallized honey, but it can be repeated according to the crystallization status of the honey. In order to prevent the crystallization of honey, first of all, it is necessary to pay attention to the storing conditions. If you still pay attention but still crystallizes, you can remove the honey crystallization by reading the article I prepared for you.
Crystallization of honey or jam is almost too common. This situation, which may occur depending on the production of jam, is mostly related to the storing conditions in honey. If we go to the method you can apply to remove the crystallization of honey, first of all, if your honey jar is too large, a pot of its size is required. Or if you do not have a pot, you can divide your honey into small jars.
First, boil water in a pot that is enough to cover the jar and turn off the bottom when the water boils. Then, leave the jar with the honey in this water for 10 minutes. You can wait longer, but usually, 10 minutes is an ideal time to remove this crystallization. If you have not fully crystallized honey, you can repeat this process.
Another method that can be applied to normalize the crystallized honey is to use a microwave oven. It may sound surprising in the first place, but due to the heating feature of the microwave ovens, it can easily convert the honey back to its former state. Here, first of all, you need to make sure whether the container or jar found by the honey is resistant to the heat that the microwave will give. Then put your honey in the microwave oven with the lid closed and heat it for 10 seconds at a high temperature. Again, crystallization will be greatly reduced.
Restoring Crystallized Honey
The crystallization of honey is a topic misunderstood by many of us. The crystallization of honey is actually a natural and inevitable process. Only the color and fluidity of the crystallized honey change, the crystallization does not change the taste and feature of the honey. On the contrary, this form change proves that the honey we have is not heated to its purity. So it’s a very good thing, not spoilage.
Genuine honey crystallizes quickly but later because honey contains a lot of sugar. With more than 70% sugar and less than 20% water, honey has an excess of saturated sugar, which makes honey unstable. There are two active sugars in honey, glucose, grape sugar and fructose, fruit sugar. The ratio of these sugars to each other determines when the honey will crystallize. Since fructose dissolves better in water, honey with high fructose crystallizes quickly where honey with low fructose crystallizes late. It’s just a matter of time.
Some types of honey fully crystallize, while others crystallize as layers. From the two layers, there is the part crystallized at the bottom and the fluid part remains above. Some honey types have small crystals, while others have larger, lumpy crystals. While the fast crystallizing honey types are more paste-like, the slow crystallizing ones are lumpier. When the honey crystallizes, it becomes lighter because the glucose crystals are pure white.
The crystallization rate of honey is closely related to the glucose-fructose rate as well as how the honey is processed. Natural genuine honey is not heated and subjected to filtration. For this reason, some wax, pollen, and propolis remain. This creates a suitable environment for crystallization. These tiny particles form the nucleus for glucose crystals and the crystal is formed around them. Many commercial honey types are filtered, heated and even the smallest particles in it are separated, while the existing crystals dissolve well. As such, honey cannot crystallize.
The last effective factor in crystallization is the storage temperature. Crystallization occurs most often in the range of 10-15 degrees. It slows down to below 10 degrees. Honey shows the best resistance to crystallization above 25 degrees. Crystals dissolve at 40 degrees. At temperatures above 40 degrees, the properties of honey begin to deteriorate. If you heat the honey, it melts open but you need to be very careful. The first point is that you will not directly heat the honey or honey jar. You need to do the heating process in the form of a hot water bath. You need to keep the water temperature around 35-40 degrees. If you exceed 40 degrees, you disrupt the beneficial enzymes in honey and change its color and taste.
1- Hot water system: Put your honey jar into another container with open mouth hot water and mix and melt the honey in it. Don’t let your water temperature rise above 40 degrees. Add hot water as it cools.
2- You can melt honey in the yogurt making machine. The temperature of yogurt machines is ideal for melting honey. You can put it in small yogurt jars as much as you can eat and melt.
3- Heat and turn off your oven at the lowest setting. Put two coffeepots filled with boiling water and leave your honey inside. Do not open the oven door frequently. Mix it occasionally, check and boil the coffeepots if necessary.
All these processes will take some time and after a while, your honey will crystallize again. For this reason, it is useful to melt a small amount of your food. I gave up melting. The crystallized honey is applied to the bread more beautifully and drips less. Moreover, there is a group abroad that prefers crystallized honey, and there are producers selling it. After all, crystallization is in a way a guarantee of honey. Of course, if fraudsters have not found a solution for this as well…
Best Methods to Dissolve Crystallized Honey
Now you know that your crystallized honey is not a fake and you should not throw it away. But how do you dissolve the crystallized honey? A few tips to restore crystallized honey:
- Soak the Honey Jar in Hot Water
Pour hot water into a saucepan and place the honey jar in this hot water saucepan. Stir occasionally for faster dissolution. After a while, frozen honey will melt and return to its former liquid state. Note that you will need at least 30 minutes to get the desired result.
Tip: Before applying this process, make sure that the glass jar has not been removed from the refrigerator and is not too cold. Otherwise, the cold jar may crack when combined with hot water.
- Heat in the Microwave
If you are looking for a faster solution then I will suggest the microwave oven method. Heat the crystallized honey jar in the microwave oven for 30 seconds. Then let it cool down for 20 seconds and stir while doing so. Then heat it again for 30 seconds.
Tip: If you are going to use the microwave method to dissolve the honey, make sure that the honey is not in the plastic container. Otherwise, the plastic may melt in the microwave. Glass is always the healthiest and safest.
- Melt in Dishwasher
Another solution you can use to bring the crystallized honey to its old fluid consistency is the dishwasher method. Close the honey jar tightly and place it on the top shelf of your dishwasher and start the machine. With the temperature, your honey will be dissolved after washing.
Tip: I do not recommend this method, as detergent may get into the honey or leak. But if you still want to try it, make sure that the lid is tightly closed and leak-proof before throwing the honey jar into the dishwasher.
Important: Whichever method you use to dissolve the crystallized honey, make sure that the temperature is within the range of 45 to 50 degrees. Because the pollen, propolis, antioxidants, and enzymes in honey begin to disappear above 50 degrees of heat, the structure of fructose is disrupted. When you eat this type of honey, it will still be sweet, but none of the useful ingredients will be found in honey.
I shared several methods and tips to dissolve the crystallized honey. Now you know how to restore crystallized honey and how to evaluate it. Remember, frozen olive oil and frozen honey are good products and can be eaten with pleasure.
Crystallization Does Not Mean The Honey Is Fake
Crystallization is the event that glucose sugar in honey reaches a saturation point and collapses to the bottom. Flower honey necessarily crystallizes over time. The rate of crystallization depends on the glucose, fructose ratio and amount of water in honey. The amount of fructose in honey is generally more than glucose. If the amount of glucose from these two sugars approaches fructose relatively, the honey will crystallize quickly, and if the difference grows, the honey will crystallize later. Based on this statement, depending on the source of the honey, the crystallization time of the honey differs as the rates of glucose, fructose and water in the honey vary.
In other words, the crystallization time of honey is an indicator of the source, not the quality of the honey. Crystallization will be late as the amount of sucrose will be high in honey obtained from unripe honey and bees fed with sugar syrup during the nectar period. As can be understood from these statements, the crystallizing honey = sugary honey judgment, which is accepted by people, is completely wrong. On the contrary, the honey obtained by giving sugar syrup crystallizes later. Another issue known as wrong in crystallization is the idea that there is a correct ratio between coldness and crystallization.
Crystallization starts at 5 -7C and when stored below these degrees, crystallization is delayed. Honey crystallizes the most at 14C. Processed honey is more suitable to be stored at 18 ° C-24 ° C and unprocessed honey at a temperature below 10 ° C. Honeycomb honey crystallizes later than filter honey. Again, heat-treated honey does not crystallize for a long time. There is no change in the chemical properties of the crystallized honey. It is even one of the popular consumption patterns in western countries. Especially in the USA and European countries, the cream honey form obtained by crystallizing in a controlled way is one of the most consumed forms.
It will be sufficient to treat the honey, which started to crystallize, with a water bath of 45-50C to restore it back to its old state in home conditions. The most important point to be considered in this practical method is that honey is not directly treated with fire in order not to lose its unique properties. Heat-adjusted heat chambers can be used to dissolve the crystallized honey in the hands of the producers. Depending on the source of the honey, the defrosting process can take several days at 45-50C. It should not be forgotten that; Whether our goal is to prevent crystallization in honey or to dissolve the crystallized honey, HMF will increase with the deterioration of the sugar (especially fructose) structure in honey, and thus, a harmful food for health will be consumed.
What to Do for Crystallized Honey
There are many different applications for the solution of the crystallized honey. It is the most suitable one in honey heating boilers by keeping it at 40-45 degrees for 2-3 days. It may not be possible to achieve this under home conditions. Although I recommend consuming crystallized honey in this way, unfortunately, consumption in homes is not very accepted.
Therefore, it is recommended to keep the double boiler jar at 45 degrees for a while to dissolve the honey that crystallizes at home. It may be possible to keep the honey jar in warm water left in the teapot after breakfast or even to let the honey heated without letting it boil over a little low heat. The important thing here is not to let the honey boil. In other words, our honey should not be exposed to more than 45 degrees of heat, the teapot should be removed from the oven after heating, if necessary, it should be kept in a little warmer water, and it should never be allowed to mix with water.
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