Shelf-life & Stability
Scientists at the IEH are experts in dealing with shelf-life/stability issues relating to individual ingredients and processed products. Our customized shelf-life testing programs use the
integrated services of our Sensory Evaluation, Microbiology, Chemistry and Food Technology
groups to identify all issues related to consumer's product shelf-life including safety, nutrition
and consumer acceptability.
Shelf-life/Stability analysis generally consists of three steps:
- Collection of assay results at several intervals for the samples stored under appropriate conditions
- Develop appropriate models to describe the relationship between assay results and time
- Establish a shelf-life dating period
Shelf-life/Stability Testing Program Offers:
- Design of Real-Time & Accelerated Shelf-life Studies
- Measuring shelf-life using physical, chemical and microbiological techniques
- Development of Kinetic Models to predict the expiration date of the product
- Correlation of "accelerated stability testing" results with "real time stability testing" using a trained Sensory Panel
- Shelf-life on the product at different distribution conditions
- Recommend product or package revisions