Honey may boost shelf life of salad dressing

by Jeff Gelski
Share This:

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.

This article can also be found in the digital edition of Food Business News, September 16, 2008, starting on Page 64. Click here to search that archive.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.