Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Stability of cold-pressed oil and Fatty-acid compositions

08 Aug

Fatty-Acid Compositions and Stability Of Cold-Pressed Oils

by Food Research Lab

in What Science Can Do

Comments

Cold-pressed edible oils are products extracted from certain raw materials through cold pressing at the temperature of up to 50 °C. Fatty acids are an important component of human diet, serving as both a source of energy and a component of cell material. Phospholipids, which make up cell membranes, include fatty acids. Linoleic and a-linolenic acid are two important fatty acids found in most vegetable oils. Oils also contain antioxidants, vitamin E, carotenoids, and phenolic acids, among other things. Because of the existence of bioactive ingredients, these oils have been referred to as functional nutrition. Essential fatty acids, sterols, and tocopherols, which are found in oils in nutrition, have a strong protective impact against cardiovascular disease, cancer, obesity, and other diseases.

Fig.1. Characteristics and Antioxidant Potential of Cold pressed oils (MDPI.com)

The research was conducted using cold-pressed edible non-refined vegetable oils produced from hull-less pumpkin, standard linoleic type of sunflower, and linseed seeds. At the various locations, adequate agrotechnical procedures for the cultivation of various oil seeds have been taken. The pumpkin was picked when it was fully mature, when the oil content in the seeds was between 40 and 50 percent. In order to avoid damage, the fruits were hand-picked. Harvesting of sunflower and linseeds was done mechanically after they reached full technological maturity, when the sunflower seed oil content was between 40 and 58 percent and the linseed oil content was between 35 and 47 percent. Cold pressing procedures were used to extract six samples of pumpkin seed, sunflower seed, and linseed oil for analysis. All the cold-pressed oil samples were kept in the original packaging and adequately stored up until the moment of testing.