Honey is a natural preservative
A new US study said that honey may be alternative preservatives that are added to foods for the purpose of storing and remaining valid until as long as possible because it contains antioxidant.
The American researcher "Nikki anghisis" by replacing amino acids known as (EDTA) to prevent oil in sauce and sweet corn and fluids put in many products known as gravy to give flavor and taste sweet, from oxidation.
According to Assistant Professor in the Department of food chemistry at the University of Illinois "Nikki anghisis": "we have made clear that antioxidants in honey has maintained the quality of the broth to about nine months and made a natural sweet taste.
He says he performed the tests on 19 types of honey to see impact and the properties and capabilities in materials that are added to it, it shows that mostly contains vehicles can save food for several months.
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