hi,
Two important compounds of honey are glucose and fructose. The quantity of
both depends on the source of honey. The glucose-percentage is responsible
for the rate of crystalization. Examples: Oil-seed rape honey (41% glusose)
crystalized in a few days; Acacia-honey (26% glucose) remains for several
years uncrystalized. It's all in the game!
In my experience, honey after being heated to decrystalize, more rapidly goes
into the crystalized phase.
Heating of honey is not only bad for its flavor. The enzymes like diastase
and invertase can disappear above 50 degr. celcius.
Furthermore heating causes an increase of Hydroxy-Methyl-Furfural, which is
poisonous for honeybees (but less for human). It is not a wise idea to give
your heated honey to your bees.
Regards