Why honey crystallises and how to avoid crystallisation
The crystallisation of honey is a phenomenon observed mainly in winter with the cold, and few people know the truth. Many consumers believe that their honey came from adulteration with sugar and that their beekeeper deceived them. However, the truth is far removed from these assumptions!
Crystallisation is a natural phenomenon that occurs in pure, unprocessed honey. Cypriot honey in particular has the property of crystallising easily. The crystallisation of honey is a natural phenomenon by which honey is transformed from a liquid (fluid) state into a solid–semi-solid state, and it is 100% natural. The crystallisation of honey is little understood by the consumer public. Many assume that honey which crystallises is adulterated. It is not so. In reality, the process of crystallisation is a natural consequence. Crystallisation does not affect the quality of the honey, apart from its colour and texture. Crystallised honey is not spoiled and retains the quality characteristics of liquid honey.
The storage temperature
The storage temperature has a great influence on the state of the honey. The crystallisation of honey is fastest at around 10 to 15 °C. At temperatures below 10 ºC crystallisation slows down. The low temperature increases the viscosity of the honey, and this slows the formation and spread of the crystals. Honey resists crystallisation better at higher temperatures above 25 ºC. When the temperature is 40 ºC the crystals dissolve. A temperature above 40 ºC (104 ºF) will harm the properties of the honey.
Avoiding crystallisation
– Store the honey at room temperature in hermetically sealed containers. The optimal temperature for storing honey is 21 to 27 °C.
– Avoid storing honey at cold temperatures of 11 to 18 ºC, which is ideal for the formation of crystals.
– Do not store it in the refrigerator, as this speeds up the process of crystallisation.
Liquefying crystallised honey
Crystallised honey can be restored to a liquid form and consistency by warming it gently in a water bath (Bain Marie). The heating of the honey must be applied indirectly, and not with a direct flame under a container.