Mike Clinton
Introduction: Understanding the Phenomenon
Honey is one of the oldest and most delicious natural sweeteners known to mankind. It is a viscous, sticky, and golden-colored liquid that is produced by bees from nectar collected from flowers. While honey has a long shelf life, it is not uncommon to find honey that has gone hard or crystallized. The phenomenon of honey hardening may seem strange to some, but it is a natural process that occurs due to various factors.
The Science Behind Honey Crystallization
Honey is a supersaturated solution of sugars in water. It contains two main types of sugars: glucose and fructose. When honey is first harvested by bees, it is in a liquid state. However, over time, the glucose molecules in honey start to bond with each other and form crystals. These crystals then grow and spread throughout the honey, causing it to harden or crystallize. The speed at which honey crystallizes depends on various factors such as the ratio of glucose to fructose, temperature, and storage conditions.