Classification of Honey by Packaging and Processing
Generally, honey is bottled in its familiar liquid form. However, honey is sold in other forms,
and can be subjected to a variety of processing methods.
• Crystallized honey is honey in which some of the glucose content has spontaneously
crystallized from solution as the monohydrate. Also called "granulated honey."
Honey that has crystallized over time (or commercially purchased crystallized) in the
home can be returned to a liquid state if stirred in a container sitting in warm water
at 120 °F (approx 49 °C).
• Pasteurized honey is honey that has been heated in a pasteurization process.
Pasteurization destroys yeast cells. It also liquefies any micro-crystals in the honey
which delays the onset of visible crystallization. However, excessive heat-exposure
also results in product deterioration as it increases the level of
hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. Heat also
affects appearance, taste, and fragrance, darkening the natural honey colour
(browning).
• Raw honey is honey as it exists in the beehive or as obtained by extraction, settling
or straining without adding heat (although some honey that has been "minimally
processed" is often labeled as raw honey) Raw honey contains some pollen and may
contain small particles of wax. Local raw honey is sought after by allergy sufferers as
the pollen impurities are thought to lessen the sensitivity to hay fever .
• Strained honey is honey which has been passed through a mesh material to remove
particulate material (pieces of wax, propolis, other defects) without removing pollen,
minerals or valuable enzymes.
• Ultra filtered honey is honey processed by very fine filtration under high pressure to
remove all extraneous solids and pollen grains. The process typically heats honey to
150–170 °F (approx 65-77 °C) to more easily pass through the fine filter. Ultra
filtered honey is very clear and has a longer shelf life, because it crystallizes more
slowly because of the high temperatures breaking down any sugar seed crystals,
making it preferred by the supermarket trade.
• Ultrasonicated honey is honey that has been processed by ultrasonication, a nonthermal
processing alternative for honey. When honey is exposed to ultrasonication,
most of the yeast cells are destroyed. Yeast cells that survive sonication generally
lose their ability to grow. This reduces the rate of honey fermentation substantially.
Ultrasonication also eliminates existing crystals and inhibits further crystallization in
honey. Ultrasonically aided liquefaction can work at substantially lower
temperatures of approximately 35 °C (95 °F) and can reduce liquefaction time to less
than 30 seconds.
• Whipped honey, also called creamed honey, spun honey, churned honey, candied
honey, and honey fondant, is honey that has been processed to control
crystallization. Whipped honey contains a large number of small crystals in the
honey. The small crystals prevent the formation of larger crystals that can occur in
unprocessed honey. The processing also produces a honey with a smooth spreadable
consistency.
• Dried honey, has the moisture extracted from liquid honey to create a completely
solid, non-sticky honey. This process may or may not include the use of drying and
anti-binding agents. Dried honey is commonly used to garnish desserts.
• Comb honey is honey still in the honeybees' wax comb. Comb honey traditionally is
collected by using standard wooden frames in honey supers. The frames are
collected and the comb cut out in chunks before packaging. As an alternative to this
labor intensive method, plastic rings or cartridges can be used that do not require
manual cutting of the comb, and speed packaging. Comb honey harvested in the
traditional manner is also referred to as "Cut-Comb honey".
• Chunk honey is honey packed in wide mouth containers consisting of one or more
pieces of comb honey immersed in extracted liquid honey.