Shelf-Life
A shelf-life analysis should give a clear picture of the products expected shelf-life.
During the development of a new product or assessment of a reformulated product it is often necessary to determine it's shelf-life. (shelf stability). In Accelerated Shelf-life Trials (ASLT) the rate of change in the product is accelerated by adjusting some of the controlling variables.
Over many years Mätt Solutions have run side by side experiments with 'real' time versus 'accelerated' trials to develop the experience necessary to perform effective ASLT for many food types, helping to reduce product's time to market.
To find out if ASLT is appropriate for your product, please contact us to discuss your needs.
ContactYears of providing testing services have seen us work on a wide variety of products, these include but not limited to:
Baked:
Tortillas, Pita Bread, Gluten Free Breads and Products, Cupcakes, Bread, Pies, Pancakes, Flour, Flour Premixes, Par-Baked Products, Frozen Doughs.
Dairy:
Milk Powder, Infant Milk Formula, Protein Products, Cheese, Cheese Powders, Yogurt.
Meat:
Salami, Jerky, Biltong, Fresh Meat, Meat by Products.
Condiments:
Jams, Spreads, Peanut butter.
Drinks:
Juices, Fruit Juices, Flavoured Water/ Drinks, Syrups Beer, Cider and Wine.
Pet Food:
Dry Meat Based, Biscuit / Flour Based, Wet in a can or pouch.
Snacks:
Nuts, Muesli Bars, Extruded Snacks, Nut Bars, Potato Chips.
Sauces:
Marinades, Mayonnaise, Vinaigrette, Soy.
Other:
Nutraceuticals / Supplements, Confectionery.
Food for thought...
Water Activity Analysis
Water Activity is an important factor affecting food quality, safety and shelf-life. Through establishing specific points water activity can be used to control microbial spoilage, moisture migration, chemical, enzymatic reactivity, physical and textural properties, lipid oxidation, browning reactions, vitamin degradation. Mätt Solutions have the capabilities to accurately analyse water activity on all types of samples including ones with volatiles.
Texture Analysis
Texture of your products is tracked throughout the shelf-life trial to monitor changes in firmness, hardness, elasticity, resilience, springiness, cohesiveness, chewiness, adhesiveness and strength.
Microbiological Testing
Using an IANZ accredited lab for our micro testing, we deliver results adhering to AOAC methods for all biological / micro testing as required.
Fat Oxidation/Rancidity Analysis
Oxidation and rancidity are monitored through testing peroxide, p-anisidine and free fatty acids (FFA). Using both Water Activity (aw) and gas analysis, Mätt Solutions can help you determine exactly what critical control points need to be established to avoid Oxidation, Lipid Oxidation and Rancidity.
Light Conditions
Light has a significant impact on ageing. This especially affects ready to eat products in the chillers at the supermarkets but also other dry products in clear “see through” packaging. Mätt Solutions can modify the amount of light/ intensity your product is exposed to over time to determine the impact of light.
Viscosity
The thickness or thinness of your product is tracked for changes over time. This usually indicates the stability of your product's structure in terms of gums/ stabilisers, fats, sugars, and acids, splitting and crystals forming in sugar/ salt matrices.
Vitamin Degradation
We can perform vitamin degradation studies on products if required to ascertain stability over time. This is usually performed in real-time and non-accelerated conditions.
Gas Analysis O2/CO2 of MAP Packs
Mätt Solutions utilises Ametek Mocon Dansensor CheckMate 3 gas analyser to monitor the Oxygen (O2), Carbon dioxide (CO2) and balance (Nitrogen - N2) of samples that have been gas flushed. Some samples are not gas flushed but contain Oxygen (O2) absorbers to control Oxygen (O2) by absorption.
Moisture Sorption Isotherm
An Isotherm is an analysis that shows physical changes including the caking and crystallisation point of a product at specific temperature and humidity. It involves measuring weight change (moisture content) in relation to water activity (aw) formulating a curve that is very specific to each product. Isotherms help us predict shelf life, assist us in recommending the right packaging, and diagnose and solve problems in product.
MAP LAB
Unique to Mätt Solutions, we gas flush your products at different Oxygen (O2), Carbon dioxide (CO2) and Nitrogen (N2) levels.
Packaging Transmission Rates
It is vital to ensure the clients understand how the packaging used will perform in different markets / environmental conditions to ensure shelf life is maintained.
pH Testing/Tracking
The product’s pH is analysed and tracked during the shelf life to determine if it is changing. pH an acidic or basic property a product usually in solution/ semi solid state. The lower the pH value the more acidic a product is while higher values mean more basic or alkaline.
Microscopic Photography To Show Physical Changes
Photographic / use of Tagarno Digital Microscope for tracking and Colorimetric analysis is performed to track colour change during ageing.
Temperature And Humidity Controlled Systems Using iMonnit Data Loggers
Our modified conditions, specific to the products requirements, are tracked and logged for the entire shelf life analysis period both in ambient and accelerated environmental conditions.