Specific compositional and environmental factors promote honey crystallization.
Specific compositional and environmental factors, particularly floral origin and sugar profiles such as the fructose-to-glucose ratio, strongly promote or inhibit honey crystallization.
Multiple provided studies explicitly investigate the physicochemical and compositional properties of honey (such as sugar profiles, glucose levels, and botanical origin) and confirm that these factors dictate the tendency and kinetics of honey crystallization.
Bratosin ED, Tit DM, Pasca MB, Purza AL, Bungau G, Marin RC, Radu AF, Gitea D. Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains.. 2025. https://doi.org/10.3390/foods14132372
The study notes that specific botanical origins (such as rapeseed vs. acacia) and associated sugar profiles, like the fructose/glucose ratio, directly determine a honey's crystallization risk.
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Polatidou K, Nouska C, Tananaki C, Biliaderis CG, Lazaridou A. Physicochemical and Rheological Characteristics of Monofloral Honeys-Kinetics of Creaming-Crystallization.. 2025. https://doi.org/10.3390/foods14101835
This research demonstrates that high glucose content and low fructose/glucose ratios promote honey crystallization, which varies significantly depending on compositional and botanical factors.
Al-Ghzawi AA, Zaitoun S, Rababah T, Samarah N, Bin Zaidan A, Yücel S, Fish H. Microwave Liquefaction of Crystallized Jordanian Honeys and Its Impact on Quality Parameters.. 2026. https://doi.org/10.1021/acsomega.5c11767
The findings show that the botanical origin of honey governs its crystallization behavior and dictates the need for specific optimization when liquefying crystallized products.
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