The truth about honey: Understanding crystallisation and 'blooming'
It's often said that honey has no expiry date. While it can be stored for a prolonged period, it does lose some of its valuable properties over time. Occasionally, a coating may appear even on fresh honey. Do you think this makes it unsuitable for consumption? It's worth investigating.
Sometimes, upon opening a jar of honey, a white coating can be noticed on its surface. In some areas, it looks like foam, which can be concerning. It's important to understand what this deposit indicates.
Honey is known as one of the most prized natural products and has been appreciated for centuries. Even in ancient times, it was viewed as more than just a sweetener; it was attributed with health benefits and even considered an elixir of life.
It never spoils?
Honey is reputed never to spoil. So what does the white coating mean, then, since it isn't a sign of expiry?
This white deposit is actually a natural result of the honey crystallisation process. It is caused by the presence of glucose. The phenomenon, which beekeepers refer to as "blooming," is related to the formation of air bubbles during crystallisation.
No worries
There's no need to worry about this so-called "foam," because it's merely trapped air during the transition from liquid to solid. This process is most apparent in dark honeys that crystallise quickly, where glucose predominates. Hence, the deposit should not cause concern.
Another issue is the presence of yeast, which might raise concerns. However, specialists reassure that it is not a problem. The presence of yeast indicates the biological activity of the honey, meaning this product hasn't undergone unnecessary thermal treatments that could damage its nutritional values.
