CRYSTALLIZATION OF HONEY

    

CRYSTALLIZATION OF HONEY

At room temperature Honey is a supercooled liquid in which the natural dextrose will precipitates slowly into the solid granules. This process is called crystallization or granulation of Honey. Within a few weeks or months after extraction, many varieties of Indian origin Honey granulates into solid crystals or cream form. The fastest process of granulation is seen in Mustard Honey (major crop in India), It will turn into solid Honey within a week therefore almost 90% production of Mustard Honey is exported to USA and Europeans countries where crystallized Honey is not considered Adulterated.

   Apart from the variety, crystallization also depends on atmospheric temperature. lesser the temperature faster is the process of crystallization. Hence it is always advised not to keep Honey in the refrigerator. Read any label of Honey you will find this sentence.

    DON'T REFRIGERATE HONEY, HONEY TENDS TO CRYSTALLIZE,

 TO LIQUEFY CRYSTALLIZED HONEY KEEP IN WARM WATER OR SUNLIGHT

           

 
       Crystallization doesn't affect taste or quality of Honey, Indeed it is a natural process by which Honey preserves itself and remain edible for centuries. Honey found in Egyptian caves was in crystallized form, it was suitable for human consumption even after 1000s of years.  
             
      Crystallization can be delayed by proper processing and filtering it but can’t be stopped.
Because of the strong myth against granulation in India and Gulf countries, many commercial brands denatures the Honey to stop crystallization. Heavy processing and addition of Anti-granulating agents will remove its nutritional and medicinal properties and even may cause health hazards.