{"id":35788,"date":"2025-09-29T16:04:54","date_gmt":"2025-09-29T15:04:54","guid":{"rendered":"https:\/\/www.manukanewzealand.eu\/?page_id=35788"},"modified":"2025-09-30T13:08:15","modified_gmt":"2025-09-30T12:08:15","slug":"crystallisation","status":"publish","type":"page","link":"https:\/\/www.manukanewzealand.eu\/pt\/crystallisation\/","title":{"rendered":"Cristaliza\u00e7\u00e3o do mel de Manuka"},"content":{"rendered":"  <div id=\"page-header-495260237\" class=\"page-header-wrapper\">\n  <div class=\"page-title dark divided-title\">\n\n        <div class=\"page-title-bg\">\n      <div class=\"title-bg fill bg-fill\"\n        data-parallax-container=\".page-title\"\n        data-parallax-background\n        data-parallax=\"-\">\n      <\/div>\n      <div class=\"title-overlay fill\"><\/div>\n    <\/div>\n    \n    <div class=\"page-title-inner container align-center flex-row medium-flex-wrap\" >\n              <div class=\"title-wrapper flex-col text-left medium-text-center\">\n          <h1 class=\"entry-title mb-0\">\n            Crystallisation of Manuka Honey          <\/h1>\n        <\/div>\n                    <div class=\"title-content flex-col flex-right text-right medium-text-center\">\n        <div class=\"title-breadcrumbs pb-half pt-half\"><nav class=\"woocommerce-breadcrumb breadcrumbs \" aria-label=\"Breadcrumb\">In\u00edcio<\/nav><\/div>      <\/div>\n    <\/div>\n\n     \n<style>\n#page-header-495260237 .title-bg {\n  background-image: url(https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2024\/02\/ManukaNZ.webp);\n}\n<\/style>\n  <\/div>\n  <div class=\"container header-wrapper-divider\"><hr\/><\/div>  <\/div>\n  \n\n\t<section class=\"section\" id=\"section_503094053\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1003768227\">\n\n\t<div id=\"col-288205395\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Authentic, raw Manuka honey crystallises \u2014 and that is perfectly normal.<\/strong> Crystallisation is a natural process that changes texture and colour but not the quality or authenticity of the honey. Many consumers of raw honey appreciate the spreadability and full flavour of partially crystallised honey.<\/p>\n<p>Honey is an oversaturated sugar solution (typically >70% sugars, <20% water). At hive temperature (~35 \u00b0C), sugars remain dissolved; at lower temperatures glucose tends to crystallise, while fructose stays liquid. This explains why honey gradually thickens and may appear lighter when crystals form.<\/p>\n<p>The exact crystallisation behaviour depends on the sugar ratio (fructose\/glucose), temperature, time, and floral origin. Batches from different regions of New Zealand therefore sometimes show different crystal sizes and speeds.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1871164481\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1064968520\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1064968520 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_526573210\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img decoding=\"async\" width=\"1020\" height=\"680\" src=\"https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2025\/09\/Manuka-New-Zealand-2021-A-32-1030x687.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2025\/09\/Manuka-New-Zealand-2021-A-32-1030x687.jpg 1030w, https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2025\/09\/Manuka-New-Zealand-2021-A-32-300x200.jpg 300w, https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2025\/09\/Manuka-New-Zealand-2021-A-32-768x512.jpg 768w, https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2025\/09\/Manuka-New-Zealand-2021-A-32-1536x1024.jpg 1536w, https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2025\/09\/Manuka-New-Zealand-2021-A-32-2048x1365.jpg 2048w, https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2025\/09\/Manuka-New-Zealand-2021-A-32-18x12.jpg 18w, https:\/\/www.manukanewzealand.eu\/wp-content\/uploads\/2025\/09\/Manuka-New-Zealand-2021-A-32-500x333.jpg 500w\" sizes=\"(max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_526573210 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-954220571\">\n\n\t<div id=\"col-1458137674\" class=\"col large-12\"  >\n\t\t\t\t<div class=\"col-inner dark\" style=\"background-color:rgba(237, 175, 51, 0.83);\" >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1458137674 > .col-inner {\n  padding: 20px 20px 20px 20px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<h2><strong>What determines crystallisation speed?<\/strong><\/h2>\n<ul>\n<li><strong>Glucose vs. fructose<\/strong> \u2014 glucose is less soluble and crystallises earlier; fructose remains liquid longer.<\/li>\n<li><strong>Temperature<\/strong> \u2014 outside the hive (below ~35 \u00b0C) crystallisation becomes more likely; storage temperature also affects crystal size.<\/li>\n<li><strong>Origin and flora<\/strong> \u2014 nectar profile by region influences both speed and fineness of crystals.<\/li>\n<\/ul>\n<p><em>Note:<\/em> Light crystallisation may make honey appear paler or cloudy, as glucose crystals are white. This is not a quality loss but a natural sign of raw honey.<\/p>\n<\/col&#093;\n\n&#091;\/row&#093;\n&#091;row&#093;\n\n&#091;col&#093;\n\n&#091;divider align=\"center\" margin=\"40px\"&#093;\n\n\n\n<h2><strong>Crystallisation at a glance<\/strong><\/h2>\n<table style=\"width: 100%; border-collapse: collapse;\" border=\"1\" cellspacing=\"0\" cellpadding=\"8\">\n<thead>\n<tr>\n<th>Aspect<\/th>\n<th>Slow \/ minimal crystallisation<\/th>\n<th>Fast \/ more crystallisation<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Sugar profile<\/td>\n<td>Relatively higher fructose<\/td>\n<td>Relatively higher glucose<\/td>\n<\/tr>\n<tr>\n<td>Texture<\/td>\n<td>Remains liquid longer, gradual thickening<\/td>\n<td>Thickens faster, grainy to fine-creamy<\/td>\n<\/tr>\n<tr>\n<td>Appearance<\/td>\n<td>Clear\/amber<\/td>\n<td>Lighter\/cloudy due to white glucose crystals<\/td>\n<\/tr>\n<tr>\n<td>Temperature effect<\/td>\n<td>Warmer storage \u2192 slower crystallisation<\/td>\n<td>Cooler storage \u2192 faster crystallisation<\/td>\n<\/tr>\n<tr>\n<td>Batch\/origin<\/td>\n<td>Smaller variation by region<\/td>\n<td>Regional differences in size\/speed of crystals<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"margin-top:40px;margin-bottom:40px;\"><\/div><\/div>\n<h2><strong>Raw vs. \u201ccreamed\u201d honey<\/strong><\/h2>\n<p>Raw Manuka honey crystallises spontaneously; crystal size and speed depend naturally on the batch. <strong>Creamed honey<\/strong> steers this process mechanically (stirring\/adding seed honey at ~16\u201318 \u00b0C) to produce very fine, uniform crystals and a consistently smooth texture.<\/p>\n<p>Raw honey is cold-extracted and lightly filtered (never heated), preserving its natural character. Creaming usually involves intensive mixing; industry methods such as pressure filtration\/pasteurisation may further uniformise texture but alter the product more strongly.<\/p>\n[\/col]\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_503094053 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_2034848925\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\t<div class=\"is-border\"\n\t\tstyle=\"border-width:0px 0px 5px 0px;\">\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t\t<div class=\"ux-shape-divider ux-shape-divider--top ux-shape-divider--style-arrow-invert\">\n\t\t<svg viewBox=\"0 0 1000 100\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" preserveAspectRatio=\"none\">\n\t<path class=\"ux-shape-fill\" d=\"M1000 100H0V80H483L500 97L517 80H1000V100Z\"\/>\n<\/svg>\n\t<\/div>\n\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1369434621\">\n\n\t<div id=\"col-27801929\" class=\"col large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-2631272720\" class=\"text\">\n\t\t\n<h2><strong>MNZ: raw, traceable &#038; minimally processed<\/strong><\/h2>\n<p>MNZ works exclusively with raw, monofloral Manuka honey (unfiltered, unpasteurised, unheated) and tests all batches in IANZ-accredited labs. We do not mask crystallisation with intensive heating or pressure filtration; instead, we embrace natural texture and transparent origin.<\/p>\n\t\t\n<style>\n#text-2631272720 {\n  color: rgb(255, 255, 255);\n}\n#text-2631272720 > * {\n  color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-27801929 > .col-inner {\n  padding: 75px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_2034848925 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  background-color: #092f57;\n}\n#section_2034848925 .ux-shape-divider--top svg {\n  height: 150px;\n  --divider-top-width: 100%;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_2006855604\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-1282269463\">\n\n\t<div id=\"col-24128402\" class=\"col large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>What does this mean for the consumer?<\/strong><\/h2>\n<p>Do you see white streaks or crystals in your jar? This is a sign of rawness and purity \u2014 not spoilage. Prefer liquid? Warm gently in a bain-marie to a maximum of ~35 \u00b0C to maintain natural properties.<\/p>\n<p>Store cool and dark for stability. Remember, crystallisation behaviour differs by origin and season; this is part of a natural product.<\/p>\n<h2><strong>In summary<\/strong><\/h2>\n<p>Crystallisation is a natural and desirable process in raw Manuka honey. It does not negatively affect quality \u2014 it is a hallmark of a minimally processed product with a distinct origin profile.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_2006855604 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_2106883496\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row prodoverzicht\"  id=\"row-708582976\">\n\n\t<div id=\"col-1009698919\" class=\"col large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\n<h2>MNZ PRODUCTS<\/h2>\n<p>All MNZ products are made from our own premium, raw, monofloral Manuka honey from New Zealand. We embrace natural crystallisation and choose batch transparency over overprocessing.<br \/>\n\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1009698919 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_2106883496 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  background-color: rgba(237, 175, 51, 0.18);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-35788","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Crystallisation of Manuka Honey \u2013 A Natural Process | MNZ\u00ae<\/title>\n<meta name=\"description\" content=\"Learn why raw Manuka honey crystallises naturally. 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