Honey is the ultimate sweetener, and it’s widely used by people who want to add sweetness to their recipes but want to keep it healthy. However, it’s a common perception that the grainy texture of the honey means that honey has gone bad. So, with this post, we are sharing more information!
Why Does Honey Get Grainy?
Honey is known as the super-saturated solution made from two types of sugar, including fructose and glucose. Since it has a super-saturated nature, it’s common for the sugar components to come out, and it will even crystallize (do you know that it can crystallize even in the honeycomb?). As a result, the honey will have a grainy texture. Usually, pink think that grainy honey is spoiled or has become contaminated, but it might be surprising to know that it’s a sign of premium honey. For this reason, you don’t need to throw away the crystallized honey. As far as the reasons are concerned, the honey will get grainy because of the following reasons;
1. Temperature
The honey is likely to crystallize if the temperature falls below 50-degrees Fahrenheit, and it will also crystallize if the honey containers are put in the cabinets. For this reason, it is better to put the honey container in some warmer place in your home (find a cabinet near the stove). Similarly, if you want to reverse the crystallization, you can simply heat it and achieve smooth constancy. For this purpose, you can put honey in the warm water bowl and let it heat up slowly. You must be wondering about using the microwave, but it’s not suggested because it can overheat the honey.
However, when the temperature drops down again, the grainy texture will be back. So, if you are living in colder areas, it’s better to accept the grainy texture and get accustomed to it. As far as reheating is concerned, the honey will lose the aroma after a few times of heating up. All in all, if you don’t like such texture, just purchase the smaller honey containers and finish them up quickly. Last but not least, it’s always better to keep the honey in glass jars.
2. Fructose & Glucose Ratio
We have already mentioned the combination of two sugars in the honey, and the ratio can directly influence the graining. This is because there are some types of glucose that are highly resistant to crystallization, given the low glucose levels. For this reason, if you are using clover honey or alfalfa honey, it is highly likely to crystallize. On the other hand, if you opt for blackberry honey, maple honey, or tupelo honey, it will have less crystallization. So, it’s best to choose the specific honey type if you don’t want any crystallization.
3. Pollen
Honey with pollen is pretty common and often works as provenance in honey. So, if the honey has pollen in it, it will have a higher chance of attaining a grainy texture. For this reason, if you want to avoid crystallization, it’s better to purchase honey that doesn’t have any pollen. In addition, you can always strain the pollens!