How To Use Honey As A Preservative
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How to use honey as a preservative. It is highly effective against gram positive and gram negative bacteria yeasts and molds and does not need any additional preservatives. Such honey has lost its preservative properties as the food placed in it undergoes fast decomposition and decay processes occur. In ancient times honey was used as a food preservative. Germaben ii is a convenient ready to use broad spectrum anti microbial preservative for personal care products such as shampoos conditioners lotions creams body sprays and other formulations. Literature makes it known that when heating honey above 60 c ferments enzymes are destroyed and proteins coagulate.
Using honey in emulsified products ie. The presence of highly concentrated sugar in honey does all the work as a preservative. This natural preservative property of honey as an alternative method for storing raw pasteurized milk was found very encouraging the results are tabulated and discussed. Interestingly honey contains a small amount of water. We heated honey at a temperature above 80 c whereby enzymes and proteins were destroyed.
Honey is mostly effective for fruits and vegetables. Use an oil soluble preservative like optiphen or phenonip when adding honey to anhydrous products. Push the lemon slices down in honey and stir from bottom to top with a clean and dry spoon every day. It absorbs the moisture out of any food item and also keeps it fresh for a longer time. Put the lemon slices and honey in an airtight glass container.
Put 1 or 2 lemon slices in a cup add 1 tablespoon of honey lemon. Tracing back to the pre historic era honey was the most used natural preservatives. Any product that contains water requires a preservative. I need advice on a natural preservative i can use which will not tamper with the taste color or freshness of the product. To learn more about preservatives check out this post.
Keep it in refrigerator for at least 3 days.
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