smartfood R&D develops a sweet spread; preventing crystallisation
20 December 2014
Smartfood R&D is working on a sweet spread. Spreadability, the prevention of post-crystallisation and microbiological shelf life are important conditions for the successful implementation of this concept. The most desirable recipe is selected on the basis of several recipes on a laboratory scale. Then, the recipe is validated using challenge tests with spoilage-causing bacteria, an accelerated test for estimating the risk of post-crystallisation and an accelerated test for validating the sensory properties of the product.
