Honey crystallization

Genuine Raw Honey Crystallizes, and This Is a Positive Indicator!

Crystallization is a natural and spontaneous process in honey, yet it is often misunderstood by consumers. Many believe that crystallized honey is adulterated or spoiled, but this is not the case. In fact, real, raw honey crystallizes naturally over time, and this process has no negative effect on the honey other than a change in color and texture.

Why Does Honey Crystallize?

Honey is a highly concentrated sugar solution, containing over 70% sugars and less than 20% water. This makes it naturally unstable, leading to the crystallization process. The two main sugars in honey are:

  • Fructose (fruit sugar)
  • Glucose (grape sugar)

Glucose has a lower solubility than fructose, so it tends to crystallize first. As glucose separates from the water and forms crystals, the honey thickens. The rate of crystallization depends on the ratio of glucose to fructose. Honey with higher glucose levels tends to crystallize more quickly, forming fine crystals, while others may form larger, more granular crystals.

What Happens During Crystallization?

  • Honey Appearance:
    • Crystallized honey may change to a lighter or paler color, as glucose forms pure white crystals, while darker honeys retain a brownish hue.
  • Crystallization Layers:
    • Some honey may crystallize uniformly, while others may have a two-layer structure, with the crystallized layer at the bottom and liquid honey on top.

Why Is Crystallized Honey Special?

  • Preserves Flavor and Quality: Crystallization helps preserve the flavor and quality characteristics of honey over time.
  • Easier to Spread: Many people prefer crystallized honey because it’s easier to spread, especially on bread or toast.
  • Richer Taste: Some recipes can be more easily made with crystallized honey, and the flavor tends to be richer.

The Chemistry Behind Crystallization

Honey’s sugar saturation (over 70% sugars) causes it to naturally crystallize. The balance of fructose and glucose determines the crystallization rate.

  • Fructose is more soluble and stays fluid.
  • Glucose crystallizes out and forms tiny crystals, gradually thickening the honey into its crystallized form.

MNZ’s Raw Manuka Honey

At MNZ, we exclusively produce raw, unfiltered, unpasteurized, monofloral Manuka Honey. Our honey is carefully harvested, processed, and packaged in New Zealand to maintain its pure, natural properties. We ensure that all our honey is packaged in BPA-free containers for safe consumption.

Bottom Line:
Crystallization is a gift of nature that preserves the rich characteristics of honey. At MNZ, we celebrate this natural process, delivering only the finest raw Manuka Honey that is pure, unprocessed, and packed with natural goodness.