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Spring 2008
Honey Prices
They continue to be very firm and with
no short term indication of significant changes.
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Honey replaces additives in
French salad dressing: study
By Stephen Daniells
02-Sep-2008 - Antioxidant-rich honey may protect against spoilage in salad
dressings, and naturally sweeten the condiment, researchers from Kraft Foods
report.
The researchers analysed various honey sources and
investigated their potential as alternatives for chemical preservatives such
as EDTA and BHA. The findings are to be published in an upcoming issue of the
Journal of Agricultural and Food Chemistry.
“This research adds to a growing body of evidence of honey’s
potential to protect against oxidation in various food systems, in this case,
emulsion-based dressings, in addition to providing a natural source of
sweetening potential,” wrote lead author Carolyn Rasmussen from Kraft
Foods.
"This demonstrates the potential for honey to be used as a substitute
for EDTA and sweetener (such as HFCS) in commercial salad dressings.”
The researchers, who included scientists from the University of Illinois
Urbana-Champaign and Newly Weds Foods, analysed the sweetening potential and antioxidant
activity of 19 honeys.
The antioxidant activity, analysed using the ORAC
(oxygen radical absorbance capacity) assay, and phenolic
profile, analysed using high performance liquid
chromatography (HPLC), showed that the honeys from clover and blueberry were
the most promising. These were then used in the formulation of salad
dressings.
“Formulation of a salad dressing incorporating honey requires careful
thought as to the type of honey that would be most beneficial and
practical,” explained Rasmussen. “Honeys from different floral
sources vary in colour, flavour,
availability for commercial purposes, phenolic
profile, and antioxidant capacity.
“The appropriate honey will need to be moderate in flavour
and light in colour to minimize changes to the
appearance and flavour of the dressing.”
Rasmussen and co-workers stored the dressing at 37 degrees Celsius for six
weeks and at 23 degrees Celsius and four degrees Celsius for one year. They
report that the honeys did inhibit the oxidation of the lipid part of the
dressing, compared to salad dressings containing the sugar analogue with no
added antioxidant.
“Salad dressings incorporating honey provided protection against
oxidation to a degree similar to that of EDTA,” wrote the researchers.
“Using honey to create such formulations may help to replace synthetic
antioxidants such as EDTA and thus enhance consumer acceptance,” they
added.
Source:
Journal of Agricultural and Food Chemistry
Published online ahead of print, ASAP Article, doi:
“Selection and Use of Honey as an Antioxidant in a French Salad
Dressing System”
Authors: C.N. Rasmussen, X.-H. Wang, S. Leung, L.M. Andrae-Nightingale,
S.J. Schmidt, N.J. Engeseth
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