Q1. Why does honey crystallize?

Crystallization is a natural process in which honey turns from a liquid form to a more solid state. This natural process has no effect on the quality of the product. Crystallization is explained by the sugar composition of honey. Honey is made of at least 70% carbohydrates (fructose and glucose) and less than 20% water. In such proportion, honey is regarded as a over saturated solution since sugar content exceeds the solubility limit. With time and energy, such solution is bound to form crystals that will quickly clunk together. Fructose creates smaller and finer crystals compared to glucose. Thus, a honey with a greater glucose content will crystallize faster. Temperature is a major driving factor in crystallization. It is recommended to store honey in temperature above 20°C and to avoid 15°C, the temperature at which crystallization is fastest.