On Thu, 29 Mar 2012 13:30:49 -0500, Bull > wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> George M. Middius displays a total lack of IQ:
>> >Petey tries a boast.
>> >
>> >>http://tinypic.com/m/fdgevd/3
>> >
>> >Good thing you told us what that stuff really is. Doesn't resemble
>> >ginger at all. In fact, the color reminds me of something .... never
>> >mind.
>>
>> If you knew anything at all about cooking (you know zero) then you'd
>> realize that no anti-oxidizing agent was used to maintain the natural
>> color. That glaced ginger looks just fine... natural ginger beer
>> would be dark brown too.
>
>Will anti-oxidizing agent turn dark Karo syrup into the natural color of
>ginger?

An anti oxidizing agent won't undo oxidation that has already occured,
it'll only prevent oxidation in the first place. Many people prefer
to buy dried fruits that haven't been treated with anti oxidizing
agents and don't mind that they're brown... health food stores
typically sell those that haven't been treated. Dark Karo syrup is
not dark from oxidation, it's dark from caramelization. As a teen I
worked for Barton's Bonbonaire, a major chocolatier at the time... one
of their biggest sellers was dark chocolate covered crystallized
ginger, that ginger was dark. They also sold plain crystallized
ginger that was light colored due to being treated with an anti
oxidizing agent. I buy a lot of dried fruits, I like compote, odd
thing is that the untreated fruit generally costs more. Freeze dried
fruit doesn't noticibly oxidize so needs no anti oxidizing agent.