The most common sugars naturally found in honey are glucose and fructose. If the nectar of the plant has a high glucose content, honey will crystallize over time. If the fructose content is high, it can be stored for longer without crystallizing. Crystallization of honey is related to its composition (glucose and water), the presence of particles (pollen, etc.), and storage temperature. Honey does not crystallize below 5°C and above 25°C. The optimal temperature for crystallization is 14°C.