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  1. #1
    Join Date
    Nov 2009
    Location
    Sde-Boqer, Israel
    Posts
    196

    Default honey crystalization sight

    Hi,
    Please take a look on the pictures i attached.
    I have a lot of jars that has these white amorphic
    spots that customers dosn't like. These spots apears
    in three different honey types after crystalization
    of course.

    The honey is 100% pure and i wonder if these
    spots are air bubles and how can i prevent them
    from the begining and if there is something
    to do so the honey will be homogeneous ??

    Thank you,
    Randi, Israel

    IMG105.jpgIMG106.jpgIMG107.jpg

  2. #2
    Join Date
    May 2012
    Location
    Sacramento, CA, USA
    Posts
    2,755

    Default Re: honey crystalization sight

    Air or maybe small wax particulates, were the jars upright this whole time? Looks like they were on their side maybe??

  3. #3
    Join Date
    Aug 2010
    Location
    Pinellass County, Florida
    Posts
    1,105

    Default Re: honey crystalization sight

    Maybe a little moisture
    I would try and mix one jar
    very well then let it set
    Too see if the spot or spotting returns
    If not
    I'd do that to the rest
    JMHO

  4. #4
    Join Date
    Jun 2011
    Location
    Pinedale, WY
    Posts
    4

    Default Re: honey crystalization sight

    I would wrap with a heating pad and leave on low overnight to re-liquefy and see if air, wax or moisture come to surface and then use plastic wrap set on top to lift out the offending material. This way you could test one jar. I have used the pad to liquefy a jar or two sometimes and after I wrap pad around the jar I wrap the pad with a blanket or some reflective material.
    Just a thought.

  5. #5
    Join Date
    Jan 2013
    Location
    Manchester TN,USA
    Posts
    61

    Default Re: honey crystalization sight

    I heat with a microwave, one quart 50% power for 5 minutes. About 20 minutes after the microwave it will be completely liquefied. Different microwaves will vary.

  6. #6
    Join Date
    May 2010
    Location
    Shelton, CT
    Posts
    5

    Default Re: honey crystalization sight

    Never microwave your honey.

  7. #7
    Join Date
    Jan 2013
    Location
    Manchester TN,USA
    Posts
    61

    Default Re: honey crystalization sight

    Quote Originally Posted by jmack View Post
    Never microwave your honey.
    Well give me a good reason. I'm willing to learn or I wouldn't be at this site.

    I've not had to do it very often but over the course of 20 years it hasn't created any problems that I'm aware of or changed the taste. Being as I was the person consuming it, I think that's a good observation.

  8. #8
    Join Date
    Dec 2012
    Location
    Sacramento, CA, USA
    Posts
    1,617

    Default Re: honey crystalization sight

    These are the sugar crystals inside the jar. I have seen them inside my honey jars also. They don't look like the regular liquid honey that we're used to. So customers not want to buy because they don't look the same to what they are used to. Somehow the cooler part in a jar when exposed to outside temp is making sugar crystals faster than the inside jar. So I am thinking one part is cooling faster than the other part. Not so sure of the chemistry behind it just my observation and experience so far. I'm thinking to test freeze one side of the jar with liquid nitrogen to see if the same result or not.
    I have tried the heat pad way to liquify the honey. It works as described above! Put these jars inside a box and lined the box with a thick cloth or towel and put the heat pad over the box covering the jars. On high setting the honey will liquify within one hour or so depending on how big the jar is. My small jars will liquify in half hour. And then I don't see anymore sugar crystals. They're all honey now just blended in. Be sure not to shake the jar otherwise you will have many small bubbles mixed in with the honey. Then they will look cloudy. Even I don't want to buy at that sight because they don't look the same as what I am used to the regular honey color. Don't worry your honey is still good to use. Trying to convince your customers is another story.

    Another way is to put in hot water to liquify the honey if you don't want to use the microwave. Microwave at 30 secs interval with one minute wait time. From what I have read you can do so. I think anything that passes thru heat will lose its nutritional value somewhat. But thru the microwave not sure who has done the study on honey yet. Maybe not so good for long term storage afterward?

  9. #9
    Join Date
    Jul 2006
    Location
    Worcester County, Massachusetts
    Posts
    3,572

    Default Re: honey crystalization sight

    If customers don't want to buy the jars that look like that, raise the price of those jars only, and charge extra: )
    The irony is free. It's the sarcasm you are paying for....ironically.
    -Felicity Jones in "Chalet Girl"

  10. #10
    Join Date
    Aug 2011
    Location
    KC, MO, USA
    Posts
    1,149

    Default Re: honey crystalization sight

    Quote Originally Posted by deknow View Post
    If customers don't want to buy the jars that look like that, raise the price of those jars only, and charge extra: )
    Then the customer will buy them all

  11. #11
    Join Date
    Jul 2006
    Location
    Worcester County, Massachusetts
    Posts
    3,572

    Default Re: honey crystalization sight

    .....then you figure out how to make the jars look like that on purpose.

    Deknow
    The irony is free. It's the sarcasm you are paying for....ironically.
    -Felicity Jones in "Chalet Girl"

  12. #12
    Join Date
    May 2010
    Location
    Shelton, CT
    Posts
    5

    Default Re: honey crystalization sight

    Microwaves will change the viscosity allowing more oxygen in limiting the natural anti microbial properties of honey. That is what my scientist friend Jerry explained to me.

    Microwaves basically make honey sterile and ruin the benefits of honey. Making honey nothing more sugary water.

  13. #13
    Join Date
    Nov 2009
    Location
    Sde-Boqer, Israel
    Posts
    196

    Default Re: honey crystalization sight

    I am always suprise from the quality of this forum - thanks a lot for all the answers.

    I think beepro is right and it is relative large grains of sugar. i will make the heat test,
    see what is happening and write again.

    Chau,
    Randi, Israel

  14. #14
    Join Date
    Jan 2013
    Location
    Manchester TN,USA
    Posts
    61

    Default Re: honey crystalization sight

    Quote Originally Posted by jmack View Post
    Microwaves will change the viscosity allowing more oxygen in limiting the natural anti microbial properties of honey. That is what my scientist friend Jerry explained to me.

    Microwaves basically make honey sterile and ruin the benefits of honey. Making honey nothing more sugary water.
    I'd really like to see some factual documentation on this. Until then I'll put my boots on before I log on.
    Heat is heat, I'm pretty certain it would be a bad idea to drop a jar of honey into boiling water and leave it there 15-20 min or so just as it would be a bad idea to put a jar into a microwave and set it at the max setting 5-10 min.
    On the other hand slow heating shows no ill effects to honey whether it be by a microwave or other heat source. I've been there done that.
    If I see factual data proving me wrong I'll admit I'm wrong, until then B.S. on the microwave.

    If you listen to enough bee keepers there is a train of thought that ANY heat applied to honey is detrimental to the health benefits of honey. I'll not argue against that at all but then again heated honey is heated honey. If you apply it to quickly or to hot its a bad idea.

  15. #15
    Join Date
    Jan 2003
    Location
    Suffolk, VA
    Posts
    2,531

    Default Re: honey crystalization sight

    Rand,

    This honey is clearly bad and therefore you need to send it to me so that I can eat it ....oops I mean properly dispose of it
    Horseshoe Point Honey -- http://localvahoney.com/

  16. #16
    Join Date
    May 2012
    Location
    Sacramento, CA, USA
    Posts
    2,755

    Default Re: honey crystalization sight

    I think the point with the microwave is, you're killing off the enzymes (potentially).

  17. #17
    Join Date
    Dec 2012
    Location
    Sacramento, CA, USA
    Posts
    1,617

    Default Re: honey crystalization sight

    The heat pad really has a constant heat setting over time, you can go low, med or high. Your honey not going to burn and turn to liquid instead. I like this idea. Sugar crystals will always be there when it is cold. Also, you can put a label to cover the jar if you don't want to mess with heating them up. It is a bit of work for the label but good for advertising I would say.

  18. #18
    Join Date
    May 2010
    Location
    Knox Co, Ohio, USA
    Posts
    800

    Default Re: honey crystalization sight

    Quote Originally Posted by Cantrellc123 View Post
    Heat is heat,
    I think when you bring microwaves into the equation that might not be entirely true. The energy from the microwaves is converted to heat at the molecular level.

    I have no idea if microwave heating of honey is bad or not. I would guess that there is the potential to easily over-heat the honey which is not good.

    Any time honey is heated the viscocity changes.

    I think Dean has the right idea, mark the price up!

    Tom

  19. #19
    Join Date
    Jan 2013
    Location
    longton, kansas USA
    Posts
    596

    Default Re: honey crystalization sight

    hahaha yeah never microwave ur honey.

  20. #20
    Join Date
    Jul 2008
    Location
    OKC, OK USA
    Posts
    2,869

    Default Re: honey crystalization sight

    I have said this before but I think it is funny how folks that purchase honey from health food stores are suspicious of honey that is not crystallized but from a grocery store don't want it if it is. I agree, raise the price! 8)
    Mike Forbes
    Red Dirt Apiaries

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