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. 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 that puts 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 the 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.
The way one stores 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.
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.
Honey has been used in many different ways through the years, so come discover the amazing uses and benefits honey has to offer with Dev Bhumi.