Akademik Veri Yönetim Sistemi
7. Uluslararası Muğla Arıcılık ve Çam Balı Kongresi, Muğla, Türkiye, 15 - 19 Kasım 2022, ss.4-6, (Özet Bildiri)
Crystallization of honey is a natural phenomenon. However, most consumers think that crystallized honey
is adulterated. Crystallization causes changes in the colour, textural and rheological properties of honey, a
heterogeneous structure is formed, large crystals are formed and phase separation is observed. All these play an
important role in the consumer preference of honey and cause various problems in the storage and processing of
honey. Crystallization of honey is a physical change and a mass transfer phenomenon that creates a solid-liquid
interface. Honey is a supersaturated solution and has a high tendency to crystallize. Sugar composition, water content,
degree of saturation, viscosity, presence and amount of various particles such as pollen, as well as factors such as
temperature initiate or accelerate the crystallization of honey. In order to prevent the crystallization of honey,
methods such as heat treatment at high or very low temperatures, filtration or ultrafiltration, ultrasound or
microwave, and the addition of food additives that prevent crystallization are applied. The production of crystallized
cream honey under controlled conditions from honeys with a high tendency to crystallize is also a preferred method.
Crystallization can be controlled by heating honey or storing it under suitable conditions. Heat treatment helps melt
the crystals formed in honey and becomes more stable. With the filtration process, pollen, glucose crystals, wax
particles and other particles in honey that trigger crystallization are removed and crystallization is tried to be
prevented. Filtered honey has a lower tendency to crystallize. It is a non-thermal process that prevents crystallization
by adversely affecting the crystal structure of honey by ultrasonic waves. In the literature, there are some studies in
which food additives such as isobutyric acid, sorbic acid and trehalose are included to prevent crystallization in honey.
However, there are legal limitations in this regard.