Honey is a highly concentrated sugar solution. The two main types of sugar in honey are fructose and glucose. The ratio of these two types of sugar is one of the factors that determine how quickly a honey crystallizes. The higher the glucose content, the faster the crystallization starts. Conversely, honey with more fructose crystallizes much more slowly.
What actually turns into crystals is the glucose in honey. (Fructose is more water-soluble than glucose, so it remains viscous, so it is more liquid.) Glucose separates from the water in honey due to its lower solubility, binds to a microscopic pollen grain or an air bubble and is then in the form of crystals. Since the crystals are denser than the remaining honey in the jar, they collect on the bottom. As more and more glucose crystallizes, the honey changes from an unstable saturated solution to a stable saturated form, which makes the honey thick and granular.
Are you still with me? Great! Let’s continue researching.
Almost every honey crystallizes, but not every crystallization looks the same. Some honeys crystallize evenly while others only partially crystallize, resulting in a solid layer on the bottom with a liquid layer on the top. The size of the crystals also varies from honey to honey. Some form fine crystals that give a nice, smooth and creamy spread. Other honeys develop large, jagged crystals that result in a thick, grainy texture. The faster a honey crystallizes, the finer the texture.
Maybe you have already tried our delicious original cream honey? Guess - CRYSTALLIZED. That's right, we deliberately make these honeys crystallize quickly in a controlled environment so that they develop into a smooth, creamy, and sweet honey that you just can't get enough of!
You want to know why this honey is white?
When honey granulates, it loses its golden yellow or amber color and acquires a light, almost frosty color. This is because the crystals are basically dehydrated glucose particles and they are naturally pure white.