Over time, many types of honey will granulate or crystallise. Crystallisation is a natural process that occurs with most honeys making the honey look cloudy, usually resulting in a separation of liquid on top and a more solid (crystallised) section below. Depending upon the original nectar source, the crystallisation rate might differ from honey type to honey type. Crystallisation happens when glucose (one of 3 main sugars in honey) spontaneously precipitates out of the supersaturated honey solution. The glucose loses water and takes the form of a crystal. The crystals form a lattice, which immobilises other components of honey in a suspension thus creating the semi-solid state.
Many factors effect the crystallisation of honey; some batches never crystallise while other occur in a few days. Crystallisation can be stimulated by any small particles – dust, pollens, bits of very fine beeswax, propolis and air bubbles – that are present naturally in honey. These factors are also related to the type of honey and are influenced by how the honey is handled and processed. Additionally the composition (in percentage terms) of the various sugars found across different honey floral sources also affects the rate of crystallisation.
Crystallised (or granulated) honey is just as safe to eat as non-granulated honey and can be easily restored to its natural state. Just gently warm the container of honey in hot water (but make sure no water gets into the honey, otherwise it will ferment). The crystals will slowly melt and the honey will re-liquefy easily, although each time it is re-heated the honey may granulate slightly quicker than before.
Wescobee is able to guarantee that its premium honey products contain only 100% pure and natural honey that’s been produced right here in Western Australia. Wescobee Honey contains: No Additives, No Preservatives, No Added Sugars, Syrups or Extenders, No Artificial Flavourings and No Artificial Colourings.