RapidOxy Testing – 50% flavour8 vs flavour oil

One of the benefits of our flavour8 technology is that it offers up to 3x the shelf stability when compared to other flavour formats. To evaluate how flavour8 technology extends the shelf life of a flavour oil, we have carried out the following study comparing the two flavour systems.

Purpose and Method

To establish the potential shelf life of flavour8 we use an Anton Paar RapidOxy Oxidation Stability Tester, which works on the principle that as the sample consumes oxygen through oxidation, the pressure within the chamber drops. This decrease in pressure over time can then be correlated to a predicted shelf-life for the product.

The study was carried out using a 0.6g sample of un-encapsulated flavour oil. flavour8 being an encapsulated powder with 50% active material means a 1.2g sample using the same flavour oil was used for the test.

The Anton Paar RapidOxy Oxidation Stability Tester was configured so that the sample was held at 25°C with an initial pressure of 700kPa of oxygen, with no sample purging. The sample was then raised in temperature to 30°C, and the change in pressure recorded in 30 second increments for 50 hours.

Results

The results were converted to show a relative % drop from the maximum pressure achieved during the warming stage of the process. In our tests, we found that at the 50th hour the flavour8 had dropped 0.70%, and the control had dropped 2.35%. This shows that flavour8 is approximately 3x more shelf stable than the equivalent un-encapsulated flavour oil.

flavour8 vs flavour oil

The oxidation profile of the flavour oil (represented by the green line on the graph) increases as the test progresses on, this is expected as the oxidation products themselves cause further oxidation. By comparison, flavour8 (the blue line on the graph) is protected by an encapsulation layer that is relatively oxygen impermeable. The initial drop in pressure shown by flavour8 is due to the oxidation of any oil on the outside of the particle. The encapsulation barrier inhibits the expected exponential oxidation of flavour8 by approximately 70% more than the un-encapsulated oil.

Conclusion

From the results, there is a strong indication that the 50% flavour8 system is around 3x more shelf stable than the equivalent un-encapsulated oil, providing a substantial improvement in shelf life for flavour oils which have a shorter shelf life.

This could have substantial benefits to manufacturers in terms of storage and flavour stability.

For more information on flavour8 click here or to request a free sample ;click here