Every food manufacturer has to ask: how long before my product molds, gets soggy, goes stale, becomes rancid, cakes, clumps, crystallizes—in short, becomes unacceptable? What can I do to preserve and extend the shelf life of my product?
One key to answering that question lies in an energy status picture of the product—its moisture sorption isotherm. A moisture sorption isotherm is a graph showing how water activity changes as water is adsorbed into and desorbed from a product held at constant temperature. Isotherms provide the specific data you need to: (click on links below)
Define critical control points
Predict the effects of temperature abuse
(click on any of the above to learn more) High-resolution isotherms can determine monolayer value and allow formulation for maximum shelf life. They can even pinpoint exact water activity values for caking and clumping, glass transition, deliquescence, protective coating/layer permeability, and hygroscopicity.
Isotherms provide information for the following:
-Make component mixing models
-Set QA/AC specifications
-Define critical control points
-Do packaging calculations
-Predict the effects of temperature abuse
High-resolution isotherms can determine monolayer value and allow formulation for maximum shelf life.
They can even pinpoint exact water activity values for caking and clumping, glass transition, deliquescence, protective coating/layer permeability, and hygroscopicity.
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