Whitepaper: The RNGS stability test
Tetra Pak Processing white paper introducing an objective method for measuring shelf life stability of RNGS products – the RNGS stability test.
Beverages based on rice, nuts, grains and/or soybeans (RNGS) are among the fastest growing in many markets today and forecasts indicate that growth will be sustained or even increase. This is an exciting product group that involves almost endless possibilities for new formulations and combinations.
The RNGS raw materials represent a wide spectrum of characteristics. It is not only hundreds of different ingredients and thousands of different combinations of raw materials that are used. One must also take into account the variations depending on the season, growing conditions, where the crop is grown etc. All in all, this means new challenges for the lab, for example when it comes to assessing shelf life stability of these products.
A development of the NIZO-method for measuring homogenization efficiency in dairy milk has shown promising results for the assessment of two important parameters for shelf life stability in RNGS beverages, namely creaming and sedimentation.
Properly used, calibrated and correlated to real time storage tests, this method – the RNGS stability test – has the potential to serve as an important aid in product development by giving crucial input to the assessment of a product’s life cycle. Also, this quick, simple and effective method for measuring homogenization efficiency can contribute to minimizing the need for additives such as stabilizers and emulsifiers, at the same time reducing energy costs.
This white paper provides an introduction to the development of an objective method for measuring shelf life stability of RNGS products – the RNGS stability test. The aim is to spread the method so that it can be introduced and evaluated in many different contexts and for different products.
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