Everything you need to know about honey crystallization

It is well known that each honey is unique in its flavor, its color but also its texture and it is from these differences that all the richness of honey emanates.
Some prefer them creamy and textured, others liquid and silky. However, when harvested, the honeys are all liquid.

So why does their texture change over time?
We are talking about crystallization of honey, that is to say the transition from the liquid state to the “solid” state of honey. This is a completely natural phenomenon that all honeys are confronted with and which is synonymous with good quality, contrary to popular belief!

Why does honey crystallize?
First of all, you should know that honey is naturally composed largely of two sugars, fructose and glucose, as well as water and also pollen, trace elements and mineral salts in small quantities. Depending on the floral origin, each honey contains a different proportion of each sugar and a quantity of water specific to them. Thus, crystallization results from the humidity level present in each of the honeys and the ratio between fructose and glucose. Indeed, the higher the glucose content, the faster the honey will crystallize. In the same way, the lower the quantity of water, the faster the crystallization will take place; Over time, honey naturally loses its water content and thus the sugar molecules tighten and concentrate until they form crystals.
Thus, acacia honey rich in fructose will crystallize very slowly, we will even go so far as to say that it is a liquid honey when in truth it will end up solidifying but with a lot of patience. Conversely, lavender honey is called creamy because its crystallization is rapid due to its high glucose content and a lower humidity level present in this honey.

Crystallized honey is therefore a guarantee of quality and naturalness.