Tuesday Dec 9, 2008 (foodconsumer.org) -- Honey is a good
substitute for EDTA and high fructose corn syrup used in salad dressings,
according to a new study published in the Journal of Agricultural and Food
Chemistry.
The University of Illinois study showed the antioxidants
in honey protected the quality of salad dressings for up to nine months.
EDTA and HFCS are commonly used in salad dressings, but
consumers would prefer something natural, prompting Nicki Engeseth and colleagues
to seek alternatives.
In the study, 19 clover and blueberry honeys were tested
and the researchers found blueberry honey was slightly better than clover
honey.
When honey is used, the salad dressing formula needs to
be modified.
Starch commonly used to
maintain emulsions in salad dressings should be replaced with other types of
polysaccharides such as xantham gum because enzymes in honey can decompose
starch and lead to loss of the thickening function of the ingredient.
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