Does honey go bad when it crystallizes

Crystallization happens over time naturally or when the temperature drops as a way to preserve good honey. Or you could use it as is.

Does crystallized honey mean its expired or is it still safe to eat.

Does honey go bad when it crystallizes. Crystallization is most likely to happen when the temperature of the honey is between 52 59F 11 15C. For the best results store it away from direct light and at room temperature. That will give you the best mix of ready-to-use honey that maintains its natural properties.

Another trick to keeping your honey from crystallizing. Most of the consuming public associate crystallized honey that has become coarse and grainy in texture with table sugar and assume it is an unnatural adulterated honey or a poor quality honey. Some even think that crystallized honey is spoiled and should be discarded.

We often hear about these concerns regarding crystallized honey. Due to lack of awareness in the common masses there is a perception that honey that crystallizes has gone bad or that it is a sign of contamination. Does crystallized honey mean its expired or is it still safe to eat.

Honey doesnt go bad but a shelf life of two years is a good rule of thumb since storage conditions can affect taste of honey. Are the granules edible. Yes theyll melt slowly in your mouth and in fact some people prefer their honey crystallized a bit.

So dont throw out your crystallized honey because its not contaminated and certainly it hasnt gone bad. The crystallization process is natural and has little to no effect on the honey other than new textures densities and coloring. The why behind the crystallization of honey is simple chemistry.

Crystallized honey is safe to eat just the way it is. You can whip it and use it as creamed honey. A local place here in Western North Carolina sells cinnamon lemon and even cayenne creamed honey.

Or you could use it as is. Honey can go bad when its contaminated if bees collect nectar from certain toxic plants and if its adulterated or stored incorrectly. You may find that the next time the honey crystallizes even harder than before heating and the taste is not going to be quite as good.

Say goodbye to any active yeasts or other favorable bacteria in the raw honey as well. Dont water heat your raw honey. So How Can I Fix Crystallized Raw Honey.

How to Fix Crystallized Honey. When raw honey crystallizes it often forms large gritty crystals. If you are someone who does not like this texture it can be brought back to liquid form.

The trick is to restore honey to liquid using a slow controlled heat. Crystallized honey is still good to use. Some people believe that once honey crystallizes this is a sign that its gone bad and needs to be thrown away.

However the opposite is true. Crystallization happens over time naturally or when the temperature drops as a way to preserve good honey. Remember crystallized honey has not spoiled.

Honey does not go bad and crystallized honey still has the same quality and flavor just maybe a different color and texture. Learn more about the science of honey crystallization. Dont microwave raw honey to decrystallize it.

Pasteurization heating of honey dissolves the crystals. It also destroys the microorganisms that can cause the honey to go bad. Moreover heat processing reduces the moisture content to a level that keeps honey from fermenting.

Afterward the honey is filtered. Honey has a similar natural process that we can enjoy watching crystallization. Those little lumps or white flecks you see are a sign that your honey is as close to natural as possible.

Here are a few go-to facts to help you navigate the world of crystallized honey. When honey crystallizes it is still as nutritious and sweet. When your honey crystallizes it means that youve chosen a real natural honey product like Nature Nates Raw Unfiltered Honey.

Crystallization occurs because of the natural qualities inside. The natural sugars in honey glucose and fructose will bind together and begin to form little crystals which can start making your honey harder. Because of the low water content and high sugar content honey tends to crystallize like any other supersaturated solution will do.

Honey is about 95 sugar but not the same sugar we use in iced tea but kind of. Regular granulated sugar is almost all sucrose. The only way your honey will expire is if your honey has been contaminated by moisture so make sure to never get water into your honey pot.

Granulation and crystallization can lead to increased moisture. The honey may therefore become more susceptible to spoilage by fermentation.