Does honey crystallize when stored in the refrigerator?

Generally, locust flower honey may crystallize when stored in the refrigerator. The detailed explanation is as follows:

Honey crystallization is a common physical phenomenon, primarily due to the glucose in honey having a tendency to crystallize. Under suitable conditions, small glucose crystals gradually increase in number and grow larger, forming crystal nuclei that connect with each other and slowly settle downward, resulting in the crystallization phenomenon.

Locust flower honey belongs to a type of honey that is less prone to crystallization, as it has relatively low glucose content and high fructose content. At room temperature, locust flower honey can often remain liquid for a long time. However, the temperature in a refrigerator's chilling compartment is generally between 0–10°C. This low-temperature environment slows down molecular movement, making it easier for glucose to precipitate and form crystal nuclei. Over time, crystallization may occur.

However, the speed and extent of crystallization in locust flower honey may vary depending on factors such as nectar source, water content, and storage duration. Some locust flower honey may only develop slight crystallization after prolonged refrigeration, appearing as fine white or light yellowish creamy substance, while others may fully crystallize and become harder in texture. It should be noted that crystallization does not affect the quality or nutritional components of locust flower honey. When crystallized honey is placed at room temperature, it will gradually melt and return to its liquid state.