Natural honey
Even the best quality product such as honey by Ruban Foods crystallizes and stratifies for natural reasons.
As is known, glucose and fructose are the main components of honey. These two components of honey underlie the crystallization and stratification.
Because glucose has the ability to form crystals, honey within several months after gathering hardens and changes color. Fructose does not have this ability, it always remains in the liquid condition. Therefore, the propensity to crystallize and stratify directly depends on the ratio of these two components in honey.
When storing honey, the fructose molecules in the liquid condition rise upward forming a layer of liquid honey. Glucose stays in the crystallized state and remains below, making up a second solid or pasty layer.
Thus, two layers are created in natural, raw honey. Such stratification is a sign of the naturalness of honey. Therefore, when you see a jar of honey that has started crystallize or delaminate into two layers, think of it as a gift and consider this as a proof that that is actually raw, unprocessed, natural honey.