Alterations of Honey

Are there Many?

Crystallization and Quality

Crystallization is a natural phenomenon, is not related with the quality of honey and does not cause any change in its nutritional value.  A crystallized honey is neither adulterated nor is it spoiled. It can easily be liquefied again by just placing it in hot water [bain-marie], without it losing its biological and therapeutic attributes.

Adulteration and Honey

Honey is one of the few foods that cannot be adulterated. Mixing with water is extremely difficult and mixing with glucose or other sweetening substances is easily detected.  Honey has 12 different qualitative criteria and it is from the foods that are continuously inspected.