Why Does My Manuka Honey Crystallize? Understanding the Natural Process

Crystallization in honey is a natural occurrence that doesn't compromise its quality or taste. Manuka honey, like all natural honeys, can crystallize over time due to its unique composition.

Why Does Manuka Honey Crystallize?

Honey is a supersaturated solution, meaning it contains more sugar than can remain dissolved. Over time, glucose sugars may separate from the water content, forming crystals. Factors influencing crystallization include:

• Temperature: Cooler storage temperatures (below 10°C or 50°F) accelerate crystallization.
• Glucose Content: Higher glucose-to-fructose ratios lead to faster crystallization.
• Storage Conditions: Presence of particles like pollen can act as nucleation sites, promoting crystal formation.

It's important to note that crystallization is a sign of pure, unprocessed honey and doesn't indicate spoilage. In fact, some prefer the spreadable texture of crystallized honey.

Does MGO Affect the Viscosity of Manuka Honey?

Methylglyoxal (MGO) is the compound responsible for Manuka honey's renowned antibacterial properties. While MGO contributes to the honey's health benefits, it doesn't significantly impact its viscosity or crystallization rate. The thickness of Manuka honey is more influenced by its natural sugars and moisture content.

How to Decrystallize Manuka Honey

If you prefer your honey in a liquid state, gently warming it can dissolve the crystals:

1. Warm Water Bath: Place the jar in warm water (not exceeding 40°C or 104°F) and stir until the crystals dissolve.
2. Avoid Direct Heat: Do not microwave or overheat, as excessive heat can degrade beneficial enzymes and compounds.

Preventing Crystallization

To slow down the crystallization process:

• Store Properly: Keep honey in a cool, dry place at room temperature.
• Use Airtight Containers: Seal the jar tightly to prevent moisture absorption.
• Avoid Refrigeration: Refrigeration accelerates crystallization; room temperature storage is ideal.

Remember, crystallization is a natural process and doesn't diminish the quality or benefits of your Manuka honey. Embrace its natural state, knowing you're enjoying a pure and authentic product.