The fructose syrup has a very high concentration of fructose and glucose, similar to honey, and can crystallize in the same manner. Refrigeration will promote the crystallization. Heating to about 120° F will put the crystals back in solution. This is more common with the samples than the drums or totes as the samples often develop seed crystals from the transfer to smaller containers. The totes of the syrup have heaters that can bring the temperature to 120° F and cure any crystallization that may occur.