Honey crystallization is a sign of purity, says Agriculture and Food Agency

Some people mistakenly believe that honey has gone bad when they see it turn milky white or granular. The Agriculture and Food Agency (AFA) stated today that this is a natural physical phenomenon and actually the best proof of pure honey. The AFA released a press release stating that the 115th-year high-quality domestic honey is now on the market. If consumers see crystallization, they should not worry. For crystallized honey, use a water bath at 40 to 50 degrees Celsius to restore it to a liquid state; do not use high heat or microwaves. The crystallization occurs because honey is a supersaturated solution of glucose and fructose. When the temperature drops to about 14 degrees, glucose molecules aggregate. Consumers should look for the 'Traceability' or 'Domestic Bee Product Certification' labels when purchasing.