Why doesn't acacia honey crystallize?
Acacia honey is made from the flowers of the acacia (aka locust) tree. It is very light colored, and it is reputed to never crystallize. Certainly none of the acacia honey I've had in the house has crystallized, but I don't know about the "never" part, because we tend to consume it before eternity sets in. :)
My question is, is this due to some property of acacia nectar (if so, what?), or is "acacia honey" a code name for some highly-processed honey-flavored concoction, or ...?
Best Answer
The crystallising of honey depends on the amount of glucose (sugar) you have in the honey. Crystallisation occurs in solutions that are (like honey) oversaturated with sugars. Less saturation means less likelihood for crystallisation while water presence affects the distribution and size of crystals.
In terms of moisture you have two types of crystallisation:
If moisture exceeds ~14% large crystals form at the bottom of the container and the honey seems otherwise OK. That is indicative of moisture excess in the honey which is considered of inferior quality.
If moisture is less than that, the honey crystallises uniformly. That is a normal phenomenon.
Now aside from the way it crystallises, depending on the glucose content you have faster or slower times for its crystallisation. The lengths I quote refer to Mediterranean (Greek) climates. In Scotland, every honey I've ever brought from Greece apart from fir honey has crystallised within weeks. So in terms of glucose:
A high glycose content of ~40% would have the honey crystallise within 2 months from harvest
A moderately high glucose content of ~35% would take 6 months to a year to crystallise
A honey with normal glucose content of ~30% would take a couple of years, and
A honey with low glucose content <30% would not have enough sugars to crystallise (that's my fir honey and my honey of choice)
My reference is a website about honey (in Greek) cross-referenced with the answer I got from a producer when I had the same question.
So to answer your question, your honey doesn't have enough sugar to crystallise.
But even if it does, worry not. Bain-Marie (don't microwave!) it for 1/2 an hour and the sugar will melt its way back into its uniform honey goodness.
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Quick Answer about "Why doesn't acacia honey crystallize?"
The major reason for the popularity of acacia honey is its nutrient value and its ability to crystallize slowly. Acacia honey crystallizes very slowly because it is high in fructose. It is the least allergenic of all other honey types. Its low pollen content makes it suitable for many allergy sufferers.Why does some honey not crystallize?
One of the reasons most grocery store honeys will not crystallize is because they have been pasteurized, which requires high heat. The most ideal temperature to induce crystallization is 57F\u2013the further you get away from that number on either side, the slower a honey will crystallize.Which honey does not crystalize?
What Honey Does Not Crystallize? One exception to this is Tupelo honey. Tupelo honey has a very high fructose content and low glucose content, so Tupelo honey will almost never crystallize.Does poor quality honey crystallize?
For some reason, there is a perception that honey that crystallizes has "gone bad" or that it is a sign of contamination. No! It's actually a sign of high quality honey. Don't throw your crystallized honey out, unless you like to waste delicious food.Does all pure honey crystallize?
All raw honey will crystallize over time, though the type of honey, method of storing, and temperature all affect how quickly it will crystallize. Crystallization happens much faster at lower temperatures. Even in a beehive, honey can begin to crystallize if the temperature drops too low.Kelly Clarkson - Stronger (What Doesn't Kill You) [Official Video]
More answers regarding why doesn't acacia honey crystallize?
Answer 2
Due to the high content of fructose is in the liquid state for a long time and very slowly crystallizes.
Answer 3
Usually the honeys that do not crystallize have been boiled. Boiling makes honey runny and clear, and helps separate wax (and perhaps other solids) from the sugar-component of the honey.
May be boiling also destroys some nutritive components of the honey - many seem to think so.
Quality honey is never boiled but centrifuged, will crystallize, and keeps for ever!
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