Honey producers have been attempting to solve the crystallization problem for decades. Honey crystallization is a natural phenomenon where honey turns from liquid state to a semi-solid state.
Honey is a supersaturated solution made up of about 70 percent sugar and less than 20 percent water. With more sugar than the water can dissolve, honey is in a constant flux of states. Crystallization is dependent on the ratio of the two principal sugars found inside: fructose and glucose.
Influencing factors of the crystallization of honey include:
- Temperature
- Outside elements such as pollen, dust particles, and beeswax
- Size and shape of packaging
Intertek has developed Crystek, a process to evaluate the composition and production of honey, thus predicting and preventing crystallization. In addition to renting the Crystek instrument, we also offer a Crystek service, which includes the following tests:
- Detection of crystallization tendency: Analyzing the glucose/fructose/water ratio and the identification of crystallization
- Determination of starter germs: Identifying pollen, or other unknown organic substance
- Material composition and its effect on crystallization: Honey profiling or other testing
- Accelerated honey crystallization test: The storage of products under accelerated conditions for 14 calendar days
Intertek also offers following onsite actions:
- Review of production documents
- Preliminary discussion on-site
- Onsite production tour
- Control of single machine parts
- Overview of possible risks on-site
- Overview of recommendation to set up improvements to increase the starting point
Intertek is one of the world-leading experts in the analysis of honey and hive products and offers a comprehensive service solution to the food industry, providing customers with a tailored service, with practical advice and fast, reliable test results.
