- Quality and Safety
Stabilisation and preservation
Safe products with guaranteed quality
Guaranteeing the stability of a food product to which we have incorporated new ingredients or additives
Changes in the formulation of food products often involve modifications to organoleptic and physico-chemical properties, as well as to shelf life.
Guaranteeing food safety is a mandatory requirement. Preservation processes contribute to this purpose, as well as to improving shelf life. In this way, the consumer is protected while reducing losses associated with product recalls.
From a product quality perspective, consumers expect the product to correspond to what is indicated on the label; stable products that comply with the stated composition and functionalities.
Furthermore, consumers expect to find specific organoleptic qualities in a product. Flavour, texture, aroma… Responding to their preferences in the development or improvement of a product is key to the purchasing process.
At AINIA, we add value
- Design of customised preservation processes
- Microbiological stability studies
- Development of microencapsulation processes for the incorporation of new ingredients into food matrices
- Validation of the products developed with expert panels
Stabilisation and preservation
In the process of innovating or improving a food product, it is necessary to guarantee its physical, chemical, microbiological and organoleptic stability. The inclusion or replacement of an ingredient may modify some of these parameters.
We determine the most suitable preservation techniques to guarantee microbiological and physico-chemical stability throughout shelf life. We analyse the product composition, commercialisation format and target market to design the preservation process that prevents food deterioration while preserving its organoleptic properties.
When incorporating new ingredients or additives, including preservatives, we have various microencapsulation technologies available to facilitate their inclusion in the food matrix while guaranteeing stability throughout shelf life. In the case of ingredients, we design the microencapsulation process, scaling it up to industrial level, so that they are protected from external factors that may compromise their stability, such as extreme temperatures, pH, humidity and light, among others. From a preservation perspective, we develop microencapsulates that control release in order to guarantee safety throughout shelf life.
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