Why does honey crystallise? The truth about honey crystallisation

You opened a jar of honey and noticed that the once liquid, golden honey has become thick, grainy or almost completely solid? You may have thought it went bad or that sugar was added to it.

The good news is that honey crystallisation is a completely natural process which by itself does not mean the honey is spoiled or of poor quality.

In fact, the way honey changes its structure reveals interesting facts about its natural composition.

What is honey crystallisation?

Honey is a natural mixture of sugars, primarily glucose and fructose, water and smaller amounts of other ingredients.

Glucose is less soluble in water than fructose. That is why, under certain conditions, it begins to separate from the liquid part of the honey and form tiny crystals.

We call this process honey crystallisation.

During crystallisation, the following may appear:

• Tiny crystals that give honey a creamy structure.
• Larger crystals that make honey feel grainy.
• Partially crystallised layers in the jar.
• An almost completely solid structure.

All of these are possible natural changes in the appearance and texture of honey.

Why do some types of honey crystallise faster?

Not all types of honey have the same chemical composition.

The ratio of glucose to fructose, the water content, the storage temperature and the presence of tiny particles that can trigger crystal formation all affect the speed of crystallisation.

For example, acacia honey usually stays liquid longer, while sunflower honey can crystallise much faster.

That is why two jars of quality natural honey do not have to look the same even when stored under similar conditions.

At which temperature does honey crystallise fastest?

Interestingly, honey crystallises especially fast at a temperature of approximately 14 °C.

This means a cooler pantry can favour crystallisation more than a warmer room.

Still, at very low temperatures crystallisation can slow down due to the increased viscosity of honey.

Temperature is not the only factor, but it significantly affects the speed and appearance of this natural process.

Is crystallised honey real honey?

Here is another common misconception.

Some believe crystallisation is certain proof of honey authenticity. Others think crystallised honey is automatically adulterated.

Neither is true.

Crystallisation is normal in many types of natural honey, but by itself it cannot confirm that honey has not been adulterated.

Reliable verification of authenticity requires appropriate laboratory testing.

That is why honey quality should not be judged only by its density, colour or speed of crystallisation.

How to return crystallised honey to a liquid state?

If you prefer liquid honey, you can gradually dissolve the crystals with gentle warming.

The procedure is simple:

1. Place the jar of honey in a bowl of warm water.
2. Use gentle heat and avoid overheating.
3. Stir the honey lightly from time to time.
4. Wait for the crystals to gradually dissolve.

Avoid direct heating over strong heat. Excessive heat can negatively affect certain ingredients and characteristics of honey.

And if you like the creamy structure, there is no need to warm the honey at all.

How to tell that honey may not be safe?

Crystallisation is not the same as spoilage.

However, if honey has an unusual alcoholic or sour smell, foams noticeably or shows signs of fermentation, its safety should be doubted.

Not every honey should be assumed safe for consumption only because honey normally keeps for a long time.

Proper storage in a clean, well-sealed container, without additional moisture intake, is important for preserving quality.

Frequently asked questions

Can crystallised honey be eaten?

Yes. If the honey was stored properly and shows no signs of spoilage, crystallisation alone is no obstacle to consumption.

Must natural honey crystallise?

No. Different types of honey crystallise at different speeds, and some stay liquid for a very long time.

Are nutrients lost through crystallisation?

Crystallisation primarily changes the physical structure of honey. That is not the same as heat treatment or spoilage.

Should honey be kept in the fridge?

As a rule, no. Honey is most often stored well sealed, in a dry place, at room temperature.

Conclusion: nature does not always have to be liquid

Honey is interesting precisely because it is not an industrial product of completely uniform structure.

Its colour, aroma, density and tendency to crystallise depend on many natural factors.

So the next time you open a jar and see tiny crystals, do not automatically think something is wrong.

You may be observing one of the most interesting natural processes taking place in honey.

If you would like to see what honey looks like when produced by beekeepers from Bosnia and Herzegovina, take a look at our range of Bosnian food.

Further reading

• FAO – Value-added products from beekeeping
• European Commission – Why did my honey crystallise?