TYPICAL SHELF-LIFE STUDY DESIGN
The first step in setting up a shelf-life study is to select one of the degradation reactions which are expected to occur in the product at typical storage temperatures, can be measured, and can be used as an index of quality loss. As discussed, these could include lipid oxidation, vitamin loss, gain or loss of moisture, etc. means the more accurate the analysis, the more precise the shelf-life prediction. Here are a few guidelines for storage studies involving fat degradation.