What does honey crystallization involve?

Honey crystallization involves the formation of crystals as glucose precipitates out of honey. This process occurs because honey is a supersaturated solution, meaning it contains more sugar than can remain dissolved at certain temperatures. As honey sits, particularly in cooler conditions, the glucose in the honey can separate from the water and form solid crystals.

This crystallization is a natural process and can be influenced by several factors, such as the ratio of glucose to fructose, the presence of fine particles or pollen, and storage temperature. When honey crystallizes, it may change in texture and appearance, but it doesn't lose its quality or nutritional value.

In contrast, the other options refer to different concepts that do not relate to the crystallization process. For example, pollen conversion into honey describes the initial stages of honey production, not crystallization. The creation of new honeycomb structures pertains to bees building comb for storage, and honey cooling in storage could affect its behavior but does not specifically define crystallization.