Editing Honey (section)

=== Phase transitions ===
The melting point of crystallized honey is between {{convert|40|and|50|C|F}}, depending on its composition. Below this temperature, honey can be either in a [[metastable]] state, meaning that it will not crystallize until a [[seed crystal]] is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously.<ref>[[#Root|Root]], p. 355</ref> The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as [[brassica]] honey, crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or [[Tupelo (tree)|tupelo]] honey, do not crystallize. Some types of honey may produce few but very large crystals, while others produce many small crystals.<ref name="Piotr Tomasik p. 74">Tomasik, Piotr (2004) ''Chemical and functional properties of food saccharides'', CRC Press, p. 74, {{ISBN|0-8493-1486-0}}</ref>

Crystallization is also affected by water content, because a high percentage of water inhibits crystallization, as does a high [[dextrin]] content. Temperature also affects the rate of crystallization, with the fastest growth occurring between {{convert|13|and|17|C|F}}. Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking, or agitating, rather than if left at rest. However, the [[nucleation]] of microscopic seed-crystals is greatest between {{convert|5|and|8|C|F}}. Therefore, larger but fewer crystals tend to form at higher temperatures, while smaller but more-numerous crystals usually form at lower temperatures. Below 5&nbsp;°C, the honey will not crystallize, thus the original texture and flavor can be preserved indefinitely.<ref name="Piotr Tomasik p. 74" />

Honey is a supercooled liquid when stored below its melting point, as is normal. At very low temperatures, honey does not freeze solid; rather its viscosity increases. Like most [[viscous liquid]]s, the honey becomes thick and sluggish with decreasing temperature. At {{convert|-20|C|F}}, honey may appear or even feel solid, but it continues to flow at very low rates. Honey has a [[glass transition]] between {{convert|-42|and|-51|C|F}}. Below this temperature, honey enters a [[glass]]y state and becomes an [[amorphous solid]] (noncrystalline).<ref name="Kántor Pitsi Thoen 1999 pp. 2327–2330">{{cite journal |last1=Kántor |first1=Zoltán |last2=Pitsi |first2=Guido |last3=Thoen |first3=Jan |title=Glass Transition Temperature of Honey as a Function of Water Content As Determined by Differential Scanning Calorimetry |journal=Journal of Agricultural and Food Chemistry |publisher=American Chemical Society (ACS) |volume=47 |issue=6 |date=6 May 1999 |issn=0021-8561 |doi=10.1021/jf981070g |pages=2327–2330 |pmid=10794630}}</ref><ref>{{cite journal |last1=Russell |first1=E. V. |last2=Israeloff |first2=N. E. |title=Direct observation of molecular cooperativity near the glass transition |journal=Nature |volume=408 |issue=6813 |pages=695–698 |year=2000 |pmid=11130066 |doi=10.1038/35047037 |arxiv=cond-mat/0012245 |bibcode=2000Natur.408..695V |s2cid=4365023}}</ref>