US researcher said that honey can be a substitute for preservatives that are added to some foods for storage and make it valid for as long as possible because it contains antioxidants.

He replaced researcher Nicky amino acids Anguezaz (EDTA) to prevent oil in power and in broth means sweet corn, which is placed in a lot of products gravy to give it flavor and a sweet taste, from oxidation.

Said Anguezaz a assistant professor in the Department of Food Chemistry at the University of Illinois, “we found that antioxidants in honey maintained the quality of broth power for about nine months and made ​​a natural sweet taste.”

He added that he conducted tests on 19 types of honey to see their impact and their characteristics and their ability to save materials that are added to it, it is clear that most of them contain compounds that can save food for several months.