Honey may boost shelf life of salad dressing
September 16, 2008
by Jeff Gelski
Honey shows potential as a substitute in salad dressing for the antioxidant preservative EDTA and sweeteners such as high-fructose corn syrup, according to a study appearing on-line Aug. 30 in the Journal of Agricultural and Food Chemistry.
Researchers chose clover and blueberry honeys based on various indicators of potential antioxidant effectiveness. Dressings with the honeys were stored under accelerated conditions (37° Celsius or 98.6° Fahrenheit) for six weeks and at ambient temperatures (23° Celsius) and refrigeration temperatures (4° Celsius) for one year. Salad dressings incorporating honeys provided protection against oxidation to a degree similar to that of EDTA.
The study involved researchers from Kraft Foods Inc. in Tarrytown, N.Y.; the University of Illinois at Urbana-Champaign; Newly Weds Foods in Chicago; and Palmer College of Chiropractic in Davenport, Iowa.here to search that archive.
This article can also be found in the digital edition of Food Business News, September 16, 2008, starting on Page 64. Click