Why does honey crystallize?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sooner or later natural honey of any kind begins to crystallize, except in rare cases. For each variety, this process occurs in its own way. For example, the crystallization of dandelion honey forms a coarse-grained, solid mass, the rapeseed variety has a medium or hard structure, small crystals. This process is natural, it does not change the nutritional, biological and nutritional tastes of the product.

What does crystallization depend on

Honey crystallizes in different ways, and it depends on some factors: on the plant from which the nectar is taken, on the water content in the honey, carbohydrate composition, temperature, storage time, crystallization centers and even on the actions that were produced during the processing of honey.

Ripened honey contains the main components - glucose and fructose, they make up to 95% of the total mass. Crystallization directly depends on the ratio of carbohydrates. If honey is highfructose content, the process is slow. Such crystallized honey is prone to exfoliation and softening. The glucose crystals settle down, and a dark, rich fructose liquid forms at the top. Such honey is most often found in Siberia.

Types of honey crystallization depend on the consistency that the product acquires during crystallization:

• S alty consistency. Honey has a homogeneous thick mass without visible crystals.
• Fine texture. After the honey crystallizes, small crystals up to 0.5 mm in size are observed in its mass.
• Coarse-grained consistency. Honey, when sugared, forms large crystals, the size of which reaches more than 0.5 mm.

Glucose to water ratio

Considering the reasons for the crystallization of honey, it should be noted that the ratio of water and the amount of glucose is of great importance in the process. If the ratio is greater than 2:1, then the honey will crystallize. If the ratio is less than 1.7, there is a greater chance that the product will remain liquid longer. When the water content in honey is from 15 to 18%, the crystallization of the product occurs faster. In the presence of more than 18% water, the process progresses less intensively, because the concentration of carbohydrates in the mass decreases. The viscous consistency of honey at a low water content keeps the mass in a liquid state longer.

Presence of other sugars

Besides fructose and glucose, honey also contains other sugars: melecytose, sucrose,trehalose, raffinose and others. So in white acacia and linden honey, where the m altose content is from 6 to 9%, the process of honey crystallization occurs more slowly. In a product made from sunflower, sainfoin, rapeseed with 2-3% m altose, sugaring is faster.

In such varieties of honey as chestnut, honeydew, a very high content of melecytose. What does it give? The precipitate during crystallization precipitates in the form of flocculent crystals. The other sugars present in honey do not have any significant effect on the thickening process.

Effect of temperature on crystallization

The crystallization temperature of honey plays an important role in the process. At low storage temperatures, sugaring slows down. At elevated levels, large crystals are formed during the sugaring process. The optimum temperature for storing honey should be between 10 and 18 degrees. In order for the product to remain of high quality, it is better to go down to the lower limit. If the storage of the mass constantly occurs at 14 degrees, then crystallization may accelerate. If the temperature is more than 25 degrees, then the thickening processes slow down.

Should natural honey crystallize?

Crystallization of honey is a natural process. It will be much more suspicious if the honey is not candied during long-term storage, but was declared as natural. This only proves that the mass was diluted, and probably very much. The lack of crystallization may also indicate that the honey was harvested.immature. However, if the storage conditions are observed correctly, the container is closed, the temperature is even, the mass may not thicken for years. Many are interested in why natural honey crystallizes, is there any catch. It's simple - if there is fructose, then the product will definitely be candied. How quickly this process takes place depends on many factors: storage temperature, quality and variety of honey. Also, if you change the temperature - move the honey from a cool place to a warm one - soon it will begin to crystallize.

Honey crystallization time. Varieties

Depending on the variety of honey, the crystallization process may be faster or slower. Deadlines are delayed by a year or more. Crystallization of buckwheat honey occurs almost a month or two after harvest. Candied time can be extended by storing honey in a cool place. Buckwheat varieties are among the most useful. A distinctive feature of this honey is a dark brown color and a slightly tart taste. The value of buckwheat honey is its high iron content, so this variety is recommended for use by those who have low blood hemoglobin. Buckwheat honey contains a large number of various enzymes. This is useful on the one hand, but on the other hand, it often causes various allergic reactions. It is also worth noting that buckwheat honey is one of the most high-calorie varieties.

Another variety of dark varieties is chestnut honey. It is characterized by a rich and expressive aroma. The taste of the product is tart, slightly bitter. Contains manyvitamins and nutritional benefits. Like buckwheat, it causes allergic reactions more often than other varieties. Chestnut honey is very useful for those who have problems with the kidneys, blood circulation, gastrointestinal tract. If honey is stored incorrectly (this applies to any variety), it will not remain liquid for long.

As we have found out, the timing of honey crystallization for all varieties is different. Linden honey thickens quickly, at room temperature - after a couple of months. The same terms for all flower varieties, which are called forbs. Linden honey is the most popular and useful. Pure fresh product has light shades, fragrant aroma. Often linden honey is mixed with herbs. It has such medicinal properties as antipyretic, anti-inflammatory, diaphoretic. Helps with colds better than other varieties.

Wild honey harvested deep in the forest, in mountain crevices, is naturally very thick and crystallizes almost immediately.

What type of honey does not crystallize?

Many people wonder if all natural honey crystallizes. There are rare exceptions. A product made by bees from nectar, which was collected on fireweed, Ivan-tea, can be stored for years without being candied. Don't worry if this happens. If you are a seller of honey, then it is worth giving buyers such information so that they do not doubt the authenticity of the product. Dispel the myths that all natural honey crystallizes quickly. Everyone has their own time, but fireweed honey canstored in liquid form for a year or two, and even more, if the storage conditions are observed.

Why doesn't filtered honey harden?

How does the crystallization of honey begin? Pollen grains are present in a natural product, they are the centers where the direct crystallization process begins. If honey is passed through a special filter that removes all pollen, proteins, mucus, then it can remain liquid for quite a long time. This gives an attractive transparent appearance to the product. In European countries, large deliveries of honey come from India and China, the manufacturer can only be determined by flower pollen. In some countries, the refined product was even banned from being called honey. There are certain quality requirements that are spelled out in a special code. It states that no components can be removed from real honey, including pollen. Filtration is only allowed to remove organic and inorganic foreign matter.

Is it possible to melt honey without losing its beneficial properties?

Honey after crystallization tastes no different from liquid. However, it is much more convenient to eat liquid, it looks more aesthetically pleasing in dishes. Only melted honey is added to baking. So how to get liquid honey by melting without losing nutrients?

The most common technological method of turning a crystallized mass into a liquid is the method of heating the product. In industry, when packing honey, they are usedtemperatures from 35 to 40 degrees. At this temperature, honey melts, while not losing all its beneficial properties. Heating to a high temperature or boiling honey is harmful, and hydroxymethylfurfural (a specific toxin) is produced.

So, here are a few rules for those who decide to melt honey on their own:

• Do not heat honey above 45-50 degrees.
• Do not use plastic utensils for melting.
• Suitable ceramic or glassware.
• Don't dilute honey with water, you will get sweet molasses.
• It is not recommended to mix different grades when remelting.

How to melt in a glass jar?

Crystallization of honey is an inevitable process, and if you need a liquid mass, you can use an ordinary glass jar for kindling. Melting honey in this way is quite simple. This method does not require heating over a fire or boiling, honey will retain all the beneficial qualities. The easiest way is to leave a jar of thickened honey on a hot battery. Several times you have to turn the container over. Another way is to place the container in well-heated water all night. The water temperature should be 50 degrees.

How to melt in a water bath?

If the thickened honey is in a small jar, you can melt it in a water bath. To do this, take a deep capacious saucepan and fill it to the top with water. In order for the bottom to warm up well, you can install a grate or iron stand on the bottom. jar of honeyshould be almost completely submerged in water. The mixture should be heated evenly, the honey melts quickly. With this method, the mass will not be able to overheat or boil. Why? Because the speed of boiling honey is different from the speed of boiling water. The honey mass simply melts, becomes softer, fluid, and no toxic substances are formed. The melted mass can be poured into any other dish.