The stability tests are mainly carried out on food products which, before being placed on the market, have undergone specific preservation treatments (e.g. UHT treatment, pasteurization, sterilization).
Foods, after having been subjected to thermal stress for certain periods, are analyzed according to specific protocols.
MAIN MATRICES ANALYZED
Additives, ingredients, preservatives, thickeners
• Aromas
• Infant formulae and baby food
• Alcohol-free drinks
• Coffee and cocoa
• Candies, sweets and sugary products
• Meat and meat products
• Cereals, food flours and grains
• Jams, vegetable preserves
• Flours
• Offal
• Dried fruit
• Mushrooms
• Ice cream and desserts
• Ice
• Grains
• Dietary supplements
• Milk and dairy products
• Legumes
• Honey and beekeeping products
• Animal oils and fats
• Olives and derivatives
• Fruit and vegetables and derivatives, fourth range fruit and vegetables
• Pastas
• Pastry and creams
• Seafood products, crustaceans, molluscs and fish preserves
• Dehydrated preparations for tea, infusions and chamomiles
• Herbal products and medicinal plants
• Bakery products
• Gastronomy products
• Frozen products
• Salt
• Sauces and gourmet products
• Cured meat
• Syrups
• Seeds, oleaginous fruits and extraction flours
• Snack
• In oil and pickles
• Spices, herbs
• Fruit juices
• Surfaces (swabs, sponge bags, slides, plates)
• Tea, infusions, herbal teas
• Eggs and egg products
• Wines and spirits
• Yogurt
• Sugar and molasses
