Why does honey crystallize? Everything you need to know about the natural change in your honey

Honey is a versatile and natural sweetener that is essential in many kitchens. However, sometimes it can be surprising when the liquid honey we love becomes solid and crystallized. The good news? The crystallization of honey is a natural process and a sign of quality. In this blog post, you will learn why honey crystallizes and how you can easily make crystallized honey liquid again.

1. Why does honey crystallize?

Honey is made up of two main types of sugar: glucose and fructose . These two types of sugar directly affect crystallization. While fructose tends to stay in the liquid, glucose tends to form solid crystals. The ratio of glucose to fructose, as well as the water content of the honey, affect how quickly or slowly the honey crystallizes.

2. The main factors of crystallization

sugar composition

• Honeys with a higher glucose content crystallize more quickly. One example is rapeseed honey, which quickly develops a fine, spreadable consistency.
• Fructose-rich honeys such as acacia honey, on the other hand, remain liquid longer because fructose remains more stable in solution.

water content

• The water content also influences the consistency. Honey with less water (less than 18%) crystallizes more quickly because the glucose precipitates more easily.
• Honey with a high water content stays liquid longer, but can ferment under certain circumstances – therefore, a natural balance in water content is sought for quality honey.

temperature

• The ideal temperature for crystallization is 10 to 15 degrees Celsius . So if your honey is stored at room temperature, it will crystallize naturally.
• Storage at temperatures above 25 °C delays crystallization, but can impair the enzymes and nutrients in the honey in the long term.

crystallization nuclei in honey

• The smallest particles such as pollen or air bubbles act as so-called crystallization nuclei. Crystals can form around these more quickly. Unfiltered honey that contains natural pollen therefore often crystallizes more quickly than filtered honey.

3. Is crystallized honey less valuable?

Quite the opposite! Crystallization is a sign that the honey is natural and of high quality . In the supermarket, you often find honey that remains liquid because it has been heated to a high temperature or filtered. However, these processes can affect the nutrients in the honey. Crystallization shows that your honey is untreated and of high quality.

4. Tips: How to make your honey liquid again

If you want the solid honey to be liquid again, it's very simple: heat it gently in a water bath. Make sure that the water is not warmer than 40 °C . This way the honey stays liquid and its valuable ingredients such as enzymes and antioxidants are preserved.

Step-by-step instructions for liquefying honey:

1. Fill a container with hot water (maximum 40 °C).
2. Place the honey jar in the water and let it stand for a few minutes.
3. Stir the honey occasionally until the desired consistency is reached.
4. Be careful not to overheat the honey to preserve its quality.

5. Conclusion: Crystallization is a sign of quality

Crystallization of honey is a natural process that shows that your honey is untreated. The fine crystal structure also makes it spreadable and often gives it a more intense flavor. If you prefer it liquid, a short warming is enough - without any loss of quality.

Discover natural honey in our shop!
Now that you know why honey crystallizes, check out our selection of high-quality honeys, from blossom honey to exclusive silver fir honey. All honeys in our shop are natural and contain no additives - and taste just as nature intended!

Further questions?
Do you have any questions about crystallization or our honey range? Feel free to contact us, our team will help you!