Honey consists of glucose and fructose. Since the sugar solutions in honey reach the saturation point between a certain period of time, it causes it to crystallize, or in other words, to freeze and sugar. It is a natural process that needs all of this to happen. It is known to the public that the crystallized honey is fake, this is completely false information. Crystallized honey is real honey. We can see that honeys with added sugar syrup crystallize later. The glucose and fructose content of honey may vary depending on the varieties and differences in cultivation. This means that honeys crystallize at different levels. The higher the glucose ratio in honey, the faster the honey crystallizes. In addition, honeycomb crystals crystallize later than filtered honeys. So, how to prevent the crystallization of honey?
How to Prevent Honey Crystallization?
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There are many different methods to prevent honey from crystallizing. How to prevent the crystallization of honey can be listed as follows:
- Maintain constant heat between 104 and 150 degrees Fahrenheit while bottling honey.
- Provide 140 to 160 degrees Fahrenheit for a quick, gentle heat treatment to dissolve any crystals and expel air bubbles that may cause crystallization.
- Store honey in suitable containers. It can be recommended in airtight and watertight, non-rusting steel drums.
- Store honey in a cool, dry place, this temperature can be 50 to 70 degrees Fahrenheit. Storage temperatures above 70 degrees Fahrenheit can compromise the quality and nutrients of honey over time. Refrigerated storage allows honey to crystallize quickly and should be avoided.
Why Does Honey Crystallize?
The reason why honey crystallizes or, in other words, freezes, is a natural process of liquid honey starting from the bottom of the jar and solidifying upwards over time. Honey; In particular, flower honey freezes over time and depending on hiding conditions. Another issue regarding honey is whether it is a problem for the honey sold as filtered to crystallize after a while. So why does honey crystallize?
This is sometimes misinterpreted as adding sugar syrup to honey. Only this situation is the exact opposite of the believed truth. Therefore, honeys with added syrup may remain uncrystallized for a very long time. Pure and organic honeys, on the other hand, vary according to the type of flowers from which the honey is obtained; It can crystallize in a few months, especially if it is preserved in a cold place during the winter months.
Whatever it is, it is an organic event and it is definitely not a problem to prevent the consumption of honey. Non-organic fake honey; It may have been mixed with sugar syrup in different ways, cheated or overheated. Organic honey actually crystallizes and freezes in a short time. However, only secretory honey and pine honey due to its structure.
How to Thaw Frozen Honey?
There are, of course, several methods to thaw and consume crystallized or frozen honey. How to thaw frozen honey is shown as follows:
- Soaking in hot water
- Microwave
- Bain-marie
How to Dissolve Honey in Hot Water?
The most important point to be considered during this process is that the honey jar is not too cold. If the jar of honey is too cold, the jar may burst or have different results when mixed with hot water. Before starting this process, add boiling water into a saucepan so as not to burn your hands. Gently place your frozen honey in this pot of water. In the meantime, it would be good to mix it periodically to dissolve the honey more quickly. You need to apply this process for a minimum of 30 minutes.
