ANSWER

Exposure to heat and storage time may affect the colour of honey, causing honey become darker colour, although at widely differing rates. Food preservative can be used to inhibit the oxidation cause by exposure to light, heat and storage period (Rashmi & Disha, 2011; Shahidi & Zhong, 2005).

Calcium Disodium EDTA, the preservative that commonly used in spread products which is stable to heat. It inhibits the oxidation of fats and oils that cause rancidity, retaining consistency for long periods of time and extending shelf life (Rashmi & Disha, 2011; Shahidi & Zhong, 2005).

References

Rashmi, V. & Disha, S. (2011). A Review of the Physiological Implications of Antioxidants in Food (Unpublished Bachelor’s Thesis). Worcester Polytechnic Institute, Massachusetts.

Shahidi, F., & Zhong, Y. (2005). Antioxidants: Regulatory Status. Bailey’s Industrial Oil And Fat Products, 6(6). https://doi.org/10.1002/047167849x.bio035