Why does honey crystallized?
Honey is an oversaturated sugar solution, i.e. it contains more sugar than can remain in solution. When the concentration of sugar is more than 70% relative to water, glucose tend to precipitate out of solution and the solution changes to more stable saturated state. In temperate climates most honeys crystallize at normal storage temperatures. The crystallization results from the formation of monohydrate glucose crystals, which vary in number, shape, dimension and quality with the honey composition and storage conditions.
