Crystallization has been assumed to be a sign of bad honey and some people are so skeptical about eating it, that they throw it out!

Well we are here to demystify that myth. If anything, honey that crystalizes is a sign of high quality honey.

 

STOP! DON’T THROW OUT YOUR VALORHIVE HONEY!

Let’s start by looking at the scientific reasons behind the process. Honey is highly saturated solution of two sugars, namely fructose and glucose. Given the high level of saturation, it’s a natural chemical process that some of these sugars eventually come out of the solution. In fact, natural honey is one of those things that never go bad. This is because honey has some antiseptic properties as well as moisture content that prevent bacterial growth. Making it always good to eat.

 

Now, there are 3 things that are likely to make your honey crystallized.

  • Temperature
  • The ratio of glucose to fructose in the honey
  • Pollen

 

Temperature

Naturally, when honey is inside a hive it needs to remain at a temperature of above 50For 10C. Anything below this makes it crystalize. The same goes for when you have a jar of honey. The temperature where you store it matters, ever thought of taking a look at the storage instructions on our Valorhive Jars? You should, the info is all there. To avoid crystallization, you need to store your honey in a warmer surface / cabinet.

Well, if you live in a really cold place, then you’re probably rolling your eyes at that. But worry not, you can turn the honey back into a smooth liquid by simply putting your honey jar inside a bowl of warm water and letting it warm up. It should be good to go in a sec and ready to spread on some bread.

 

The Ratio of Glucose To Fructose In The Honey

As earlier explained these two sugars make up honey, but when the glucose ratio is higher than that of fructose then crystallization is more likely to happen. This ratio is fully dependent on what the bees fed on more. For instance cotton and alfalfa are higher in glucose while others like sage and robina have more fructose. Honey made from the latter tends to crystalize less.

 

Pollen

You might be a little freaked out by this, but pollen in honey is very normal. If anything, in studies, this is what is used to tell what the bees are feeding on. Just like with the sugar mentioned earlier the higher the pollen concentration in your honey the higher the levels of crystallization.

 

Crystalized or in liquid form, enjoy your honey by spreading it on your bread, stir it into your cup of coffee, use it to sweeten your marinades or simply mix it into yoghurt , smoothies and so much more! The possibilities are endless with Valorhive honey, honey!

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