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New Delhi (India), February 1<\/strong>: That jar of liquid gold you bought a while back has now solidified into a grainy paste. Don\u2019t worry \u2013 This natural phenomenon known as crystallization occurs in all pure honey. A little science will go a long way so that you keep enjoying nature\u2019s purest sweetness. Let\u2019s break down exactly what\u2019s happening behind the grainy texture and simple tricks to handle crystallization.<\/p>\n How Crystallisation Occurs?<\/strong><\/p>\n Honey sometimes takes on a semi-solid state known as crystallized or granulated honey. This natural phenomenon happens when glucose, one of the main natural sugars of honey (GLUCOSE & FRUCTOSE), spontaneously precipitates out of the supersaturated honey solution. Crystallization is a natural process and not a sign of adulteration or spoilage. Honey crystallizes because it is a supersaturated solution. This supersaturated state occurs because there is so much natural sugar in honey (more than 70%) relative to the water content (often less than 20%). Glucose tends to precipitate out of solution and the solution changes to the more stable saturated state. The monohydrate form of glucose can serve as seeds or nuclei which are the essential starting points for the formation of crystals. Other small particles, or even air bubbles, can also serve as seeds for the initiation of crystallization.<\/p>\n Factors Affecting Crystallization of Honey:<\/strong><\/p>\n Many factors influence the crystallization of honey. Some batches of honey never crystallize, while others do so within a few days of extraction. \u00a0The tendency of honey to crystallize depends primarily on its fructose & Glucose ratio and moisture level. The proportions of these two sugars vary with the floral origin of honey. It\u2019s the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose. e.g., Mustard, Alfalfa and clover honeys crystallize quickly; maple, tupelo, and blackberry & Litchi honeys crystallize slowly.\u00a0<\/p>\n Some honeys crystallize uniformly; some will be partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top. Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapid honey crystallizes, the finer the texture will be.<\/p>\n The overall composition of honey, which includes natural sugars like glucose, fructose and more than 180 identified\u00a0substances such as minerals, acids and proteins, influences crystallization. Additionally, crystallization can be stimulated by any small particles \u2013 dust, pollen, bits \u00a0 of beeswax or propolis, air bubbles\u2013 that are present in the honey. These factors are related to the type of honey and are influenced by how the honey is handled. \u00a0Storage conditions\u2013temperature, relative humidity and type of container\u2013may also influence the tendency of honey to crystallize.\u00a0<\/p>\n