Honey crystallization: Mechanism, evaluation and application
Reshma Krishnan, Thasniya Mohammed, Gopika S Kumar, Arunima SH
Abstract
Crystallization of honey is a natural phenomenon, and it also gives the authenticity of honey. But most of the consumers consider crystallization as adulteration of honey. Crystallization process will not cause any change in nutritional value if honey is properly crystallized, but improper crystallization will lead to increase in water activity and thus leading to fermentation. It is a desired phenomenon in the production of creamed honey, a spread that is becoming popular among the consumers. The factors that influence crystallization include F/G ratio, G/W ratio, presence of crystallization centres and storage temperature. There are several methods to evaluate crystallization in honey including DSC, NMR, molecular dynamics etc. Crystallization being an undesired phenomenon, there are several methods to prevent it such as heating honey or storing at low temperature, ultrasound treatment, filtration, ultrafiltration. There are latest studies focussing on the addition of certain food additives also lowers crystallization rate.