Crystallized Honey

How to Cope with Crystallized Honey

Crystallized Honey Packets
Crystallization is the natural process that converts liquid honey becomes solid / blob. Crystallization occurs when glucose, which is one of the two main existing types of sugars in honey (glucose and fructose) spontaneously, separates from its binding. Glucose loses water (into glucose monohydrate) crystals change shape into a binding other components to form semi- solid honey.

Many factors affect the crystallized honey, namely:
1. The main factors that affect the levels of glucose and water content. Glucose levels and high water content (such as rubber honey, and coffee) accelerate the crystallization process.
2. The presence of particles - tiny particles such as dust, pollen, and residual wax or propolis, and air bubbles in honey can also stimulate crystallization.

Generally, the crystallized honey process is depending on the type of honey, post-harvest handling and storage conditions. Crystallization in honey reduces the quality of the honey sold. Conditions when the solids had melted honey will accelerate the growth of yeast in the fermentation of honey so that there was a sour taste in the honey yield.

Crystallized honey percentage can be reduced by keeping the temperature of honey at 40-71 degrees Celsius during bottling, honey before a packed screening to remove particles that may provoke crystallization (National Honey Board, 2006).

If you already crystallized honey, honey should be poured into a container and soak in warm water while stirring until the crystals are destroyed. Or pour honey into a heat resistant container, and then heat in the microwave. Stir every 30 seconds until the crystals melt. Remember, to melt the crystals back honey is not recommended to boil.

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