Real Raw Honey Crystallizes. And That's A Good Thing
The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The balance of these two sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.
Crystallization of honey is a gift of nature What Better way To Give
Crystallization preserves the flavorandquality of your honey. Some prefer it that way because its easier to spread and doesn't drip.
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