Honey is a natural sweetener that has been used for centuries in various cultures for its medicinal properties and nutritional benefits. Honey bees break the nectar they collect from flowers into glucose and fructose with the enzyme invertase in their stomachs. It is a supersaturated natural sugar solution with over 70% sugar and less than 20% water content. However, one of the common problems that occur in honey is crystallization. Crystallization causes honey to be granular and thick, making it difficult to use and less attractive to consumers.
The high glucose and fructose concentration in honey is the primary cause of crystallization. The fructose/glucose ratio can give clues about the tendency to crystallize. As this ratio increases, the tendency decreases, and at the same time, when honey is stored for a long time, glucose molecules bond together to form crystals. The presence of pollen and other impurities also contributes to the crystallization process. These impurities can provide a surface for glucose molecules to adhere to and form crystals. In addition, temperature fluctuations during storage can cause honey to crystallize. Hence, the "Crystallized honey is honey with added sugar." judgment is not correct. Crystallized, in other words, candied honey does not infer that it is artificial. To restore this formation to its former state, it will be sufficient to keep it in warm water of approximately 45-50 0C under domestic conditions. However, high heat treatment should not be applied to prevent crystallization. Because the carcinogenic substance called HMF can occur, and it can also cause changes in the structure of fructose.
Reference: https://www.gidabilgi.com/Makale/Detay/balda-kristallesme-nedir-neden-olur-09b4c4
