Honey will sometimes change into a semi-hard state this is known as granulated honey or for most people, we know it as crystallized honey. This naturally happens when glucose, one of the main sugars in honey, separates out of the supersaturated honey solution. Honey is made up of sugar, about seventy percent and water less than twenty percent. Glucose serves as a starting point for the formation of crystals. Glucose will lose its water and take the form of a crystal. The crystals form a framework which stop other elements of honey in a suspension creating the semi-hard state.
The water that was in the glucose becomes ready for immediate use for other purposes. It will increase the moisture content and condense in some parts of your honey jar. Because of the increased moisture, the honey becomes more responsive for the growth of yeast and fermentation. When honey crystallizes on its own it will turn semi hard and will have a granular texture.
There are other factors which can make your honey turn semi hard. Little particles, like dust and pollen or air bubbles can also serve as starting points to crystallize honey. The way you store your honey, the temperature, humidity and even the kind of container in use will often make honey crystallize. To avoid crystallization, honey should be stored properly. When storing honey, cool temperatures are the best to kept honey from crystallizing. Keeping honey at warmer temperatures will help stop the growth of crystals, but it will also degrade honey. For storing honey for long periods of time, using air tight, moisture resistant containers is recommended.
Many people do not like the taste and texture of crystallized honey and find it unappealing. Honey that has crystallized has not gone bad and does not need to be thrown out. Honey can be heated very slowly in a warm bath to dissolve the sugar crystals back to its liquid form.
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