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Use of product formulation to extend shelf life of foods |
L. L. SKARRA, Merlin Development, Inc., 181 Cheshire Ln., Ste. 500, Plymouth, MN 55441 Recent approaches to maximize shelf life via product formulation will be organized by general approach and specific examples will be offered. Techniques for enhancement of raw materials will include washing technology for minimally processed vegetables, water quality enhancement, barrier coating and encapsulation, and processing approaches to prevent the removal of naturally occurring preservatives. For raw materials where processing to extend shelf life adds to cost, strategies will be offered to optimize quality in the finished product considering raw material cost. Functional ingredients are used increasingly to manage the “state” of food to minimize changes over time. Examples will include immobilization, dilution, interference approaches and crystallization control in baked goods, emulsions, surimi, and alcoholic beverages. Finally, homogenity issues will be considered. Assurance of even water and preservative distribution and prevention of gradients will be addressed.
Session 81, Maximizing shelf life through product formulation and packaging
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