The reason behind the crystallization of honey is an ultra-saturated combination of two sugars, glucose and sucrose, and contains at least 80% carbohydrates and about 20% moisture.
That’s more sugar than can naturally remain dissolved. So, naturally, crystals begin to form over time.
To stop crystallization and make honey more transparent it passes from the heating process and pasteurization process as well as other varieties of processes that may remove beneficial nutrients.
SOSE Honey is only strained before it's bottled, which means, it retains most of the beneficial nutrients and antioxidants that it naturally contains.
The process of naturally present elements transformation, the components of honey never go bad. Honey does settle, Harden and becomes cloudy over time. Nutritionally, there is nothing wrong with crystallized honey
