Hi all,

I was reviewing some literature about reversing honey crystallization
yesterday, when I read something that surprised me. I wouldn't even
pay much attention to that, if it were not in a book edited by Eva
Crane (Honey, A Comprehensive Survey).

In a topic about delaying crystallization, it is stated that, if
honey is kept for 5 weeks at 0ºC, and then at 14ºC (the ideal
temperature for crystallization), the crystallization process can be
delayed for 2 years. An experience is reported as a support for this
claim - two samples of the same honey were kept in different
conditions, one as stated above, and the other skipping the temporary
cooling phase. While the first showed no sign of crystallization in 2
years, the second crystallized in 5 weeks.

No explanation is given for such temporary cooling effect, and I
cannot find one by myself. If it really worked, it would be great to
many beekeepers who deal with consumers that dislike crystallized
honey and don't want to have their honey heated.

Can anybody confirm/refute this method?

Best regards.

João Campos



		
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