Ever Notice that That Some Honey Crystallizes (becomes grainy and forms a compact opaque mass in the jar)
Is It a Sign The Honey Is No Longer Any Good?
Understand...It's a sign that the Honey is actually the real deal...
Crystallization of authentic honey is a natural process and proof that it is real. There are two major components of honey, Fructose and Glucose. The normal water content of honey is between 17 and 18%, Fructose and Glucose are inertly unstable and over time will precipitate into small crystals. This precipitation changes the honey from liquid to a semi solid. The lower the moisture content apparently the faster the rate of change for liquid to solid.
Honey made from different plant sources will crystallize at different rates because of their high glucose content. Wild flower honey usually will crystallize maybe within 8 months of harvesting depending on the flower varieties.
The factors that will impact the chances of crystallization are time, temperature (cooler temperature increase crystallization) and degree of filtration (finely filter honey tends to crystallize slower).
Crystallization can be reversed by warming the jar to approximately 100 degrees. Higher temperatures will destroy the enzymes stripping the honey of its health benefits. Never put the honey in the Microwave...never. Microwaving kills ALL the emzymes.
So if local honey crystallizes...it's the real deal. 🐝