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 (FRL) 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.

Increasing Oxidation Stability Of Cold Preses Oils|Food Research Lab(FRL)

08 Aug

Strategies To Increase The Oxidation Stability Of Cold Preses Oils

by Food Research Lab

in What Science Can Do

Comments

Consumption of cold pressed oils rich in polyunsaturated fatty acids (PUFA) is considered healthy. These oils, on the other hand, are characterised by a lack of oxidative stability, which leads to the accumulation of lipid oxidation products, which have been found to have negative health effects. As a result, finding ways to improve the oxidative stability of PUFA-rich oils is crucial. Many factors, including sun exposure, heat treatment, oxygen accessibility, and the presence of antioxidants, have been demonstrated to influence the rate of lipid oxidation in edible oils. While many attempts have been made to extend the shelf life of edible oils by adding antioxidants and limiting factors that promote lipid oxidation, only a few studies have been conducted to assess the antioxidative effect of adding antioxidants to cold pressed oils by altering the production process. Advanced lipid oxidation end products (ALEs), which are created by the non-enzymatic interaction between lipid aldehydes and amino phospholipids, have been shown to have antioxidative properties in addition to the traditional antioxidants found in oils such as polyphenols and vitamin E. As a result, it is important to encourage the development of ALEs in PUFA-rich oil seeds, as well as their extraction from the seeds into the oil.

Fig.1. Strategies to increase the oxidative stability of cold pressed oils (ScienceDirect.com)

Traditional fat measurements, such as the peroxide value or the acid number, are solely used to determine the current state of fats and oils. They can only be used to generate limited predictions about a product’s remaining shelf life, which is an important factor to consider when determining the value of oils made for culinary applications.