Friday, December 11, 2009
Honey Forms Crystals
Meanwhile, in the honey house, I stirred the pails of honey, which I have been gently warming in an insulated, temperature-controlled unit to remove the granules of sugar showing in the picture. All honey forms crystals of sugar over time, and this does not harm the honey in any way. The speed at which the crystals form is determined by the nectars that the honey bees collected to make the honey and the temperature at which the honey is stored. Generally, honey derived from flowering trees, such as the tuliptree, granulate slowly; honey derived from flowers granulate more rapidly. The principal sugars in honey are fructose and glucose. Glucose is more stable as a crystal than a liquid in the highly concentrated honey. The honey may be re-liquefied by heating between 104 to 108 degrees. High temperature will alter the color and flavor of honey.