Why Does Honey Crystallise?

The Main Elements Impacting Honey Crystallisation!

Glucose/fructose ratio:

Honey is a supersaturated solution made up of more than 70% sugar and less than 20% water. The two main sugars are fructose, at around 30–44%, and glucose, at about 25–40%. However, the glucose-fructose ratio, which differs among floral types, is the key factor determining honey crystallisation. Glucose tends to crystallise due to its low solubility in water (909 g/L at 25 °C), while fructose is 4.4 times more soluble in water (4000 g/L at 25 °C). Honey with a high glucose/fructose ratio will granulate faster than honey with a high fructose/glucose ratio.

Moisture content:

The water content in honey is around 17 - 18%. When the water content is low, glucose tends to crystallise more readily because there is less solvent available to keep the sugar in solution. Over time, especially in cooler temperatures, the glucose in honey tends to crystallise as it separates from the water. This process reduces the water content of the remaining liquid, thereby lowering the water activity of the honey. It also functions as a natural defence against fermentation in honey types with higher glucose content.

Storage temperature:

Certain honeys may crystallise when the outside temperature is cold due to its natural composition and the properties of its sugars. As mentioned previously, honey is a supersaturated solution primarily composed of two main sugars: glucose and fructose. When temperatures drop, the solubility of these sugars decreases, especially glucose, which tends to precipitate out of the solution. This process is accelerated in colder conditions because the cooler temperatures encourage the glucose molecules to align and form crystals. However, it's important to note that crystallization is a natural process and doesn't indicate spoilage or a decline in quality; crystallized honey is just as edible and nutritious as its liquid counterpart.

The environmental conditions of the nectar source:

Soil conditions and rainfall can influence the characteristics of honey produced by the same species of plant in different locations. Soil composition affects the nutrients and minerals available to the plant, which can subtly alter the nectar's chemical makeup. Similarly, the amount and timing of rainfall can influence the concentration and availability of floral nectar. As a result, honey produced from a particular floral source in one area might crystallise with a different texture or speed compared to honey from the same species in another location, where conditions lead to a more candy-like compostion. This diversity is part of what makes honey such a unique and regionally distinctive product.

In summary:

Honey crystallisation is a natural process that depends on the composition of the specific floral source. In addition, the location of the source is also a contributing factor. Temperature affects crystallisation; cooler temperatures encourage it, while warmer temperatures slow it. However, it's important to note that crystallisation is a natural process and doesn't indicate spoilage or a decline in quality; crystallised honey is just as edible and nutritious as its liquid counterpart.