When innovating or improving a food, it is necessary to guarantee its physical, chemical, microbiological and organoleptic stability. Including or substituting an ingredient may change some of the above parameters.
We determine the most appropriate preservation techniques to ensure microbiological and physical-chemical stability during shelf life. We analyse the product’s composition, marketing format and target market to design the preservation process that will prevent the food from deteriorating while preserving its organoleptic properties.
When incorporating new ingredients or additives, including preservatives, various microencapsulation technologiesare used to facilitate inclusion in the food matrix while ensuring stability throughout the shelf life. The process of microencapsulation of ingredients is designed (scaled up to industrial level) to protect them from external factors that may jeopardise their stability (extreme temperatures, pH, humidity and light, among others). From a preservation perspective, micro-encapsulation is developed to control the release in order to ensure safety during shelf life.