Why is uncontrolled crystallization of honey undesirable?
Spontaneous crystallization causes the product to become cloudy and less appealing to the consumer. It results in separation into two phases: a liquid phase on top and a more solid phase at the bottom of the container. The higher moisture content and the fructose content of the liquid phase can allow naturally occurring osmophilic yeasts to multiply and ferment the honey. Pasteurized honey in sealed containers may crystallize but is generally not liable to ferment.
