Why does some honey crystallize and some not?

In this guide, we will address and answer the query, “why does some honey crystallize and some not?” and answer other similar related questions like “What is the difference between liquid honey and crystallized honey?” and “Can you remelt honey that has crystallized?”

Why does some honey crystallize and some not?

The crystallization of honey is affected by many factors, such as the type of honey, the storage temperature, and the ratio of the different types of sugar in the honey. Honey is a supersaturated solution of two types of sugar, fructose, and glucose.

 Fructose is more soluble than glucose, so it is present in higher concentrations in honey. When honey is stored at a lower temperature, the fructose starts to crystallize out of the solution. The glucose then becomes more concentrated, and the honey becomes more viscous.

 Over time, the honey will become completely crystallized. The type of honey also affects crystallization. Honey that is mostly fructose will crystallize more quickly than honey that is mostly glucose. Honey that has been heated (pasteurized) will also crystallize more quickly. 

The ratio of the different types of sugar in honey affects how quickly it crystallizes. Honey that is 70% fructose and 30% glucose will crystallize more quickly than honey that is 50% fructose and 50% glucose.

 Some honey producers add an enzyme to their honey that prevents crystallization, but this is not common.

What is the difference between liquid honey and crystallized honey?

The main difference between liquid honey and crystallized honey is that liquid honey is a liquid form of honey while crystallized honey is a solid form of honey.

Liquid honey is produced by bees from the nectar of flowers. When the nectar is collected from the flowers, bees add enzymes to it and store it in their honey stomachs. There, the nectar is partially digested and turned into honey. When the bees return to the hive, they regurgitate the honey and deposit it in the honeycombs.

Crystallized honey is produced when liquid honey becomes hard and granular. When the honey is left for some time, it becomes hard as the glucose in the honey crystallizes.

Is crystallized honey healthy?

Yes, it is. Crystallized honey is perfectly safe to eat. You can spread it on toast or add it to your tea. Some people prefer it because it has a more intense flavor than liquid honey.

Some potential health benefits of consuming crystallized honey include acting as an anti-inflammatory agent, helping to soothe a sore throat,  relieving coughs, and promoting digestive health.

 Crystallized honey also helps in boosting energy levels,  aiding in weight loss, and reducing the risk of certain diseases and conditions, such as cancer and heart disease.

How do you keep crystallized honey from hardening?

Warm the honey. Place the honey jar in a pot of warm water on the stove over low heat. As the water warms, the honey will liquefy. Be careful not to let the water get too hot, or it will damage the honey.

Can you remelt honey that has crystallized?

Yes, you can remelt honey. You will want to take proper precautions to ensure that you do not or very little heat the honey. If you heat the honey too much, it will caramelize and turn brown.  Place the container of honey in warm water until the honey has completely melted.

How do you store honey?

Honey should be stored in an airtight container in a cool, dry place. To prevent crystallization, honey should not be stored near fruits or vegetables, as the ethylene gas they emit can cause the honey to crystallize.

 If honey crystallizes, it can be placed in a pan of warm water and stirred until the crystals dissolve.

How can you use crystallized honey?

The best way to use honey that has crystals is to put the honey in a food processor or blender and blend it until the crystals are broken up. This will make the honey easier to use, but it will also change the flavor slightly.

 Another option is to heat it up until the crystals dissolve. You can do this by putting the honey in a pot on the stove or in a microwave-safe bowl and microwaving it for a few seconds. Once the honey is liquid again, it will be much easier to use. 

 For more details on crystallized honey recipes. Click here


In this brief guide, we have addressed the query, “why does some honey crystallize and some not?”  We have also discussed “How do you keep crystallized honey from hardening?” and “How can you use crystallized honey?”

Hope you found this blog useful, if you have any questions, please let us know



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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.