confectionery store

A consumer who had purchased cookies from our company's product line complained about a different taste, saying that they tasted something different. The consumer realized that there might be a deterioration in taste, but was not sure what to do.

All products, even those that we are proud of and have worked on since product development, are subject to changes in taste after production. In particular, fats and oils oxidize easily, and baked goods such as cookies are susceptible to moisture and may be affected by seasonal and storage conditions.

We want to deliver our products with freshly made taste as much as possible.

I believe that all producers ship with the same thought in mind.

Therefore, we proposed a degradation test for fats and oils called "peroxide price.

This test is useful for preservation and quality control of products made from fats and oils. Specifically, the amount of peroxides contained in the sample fats and oils is expressed numerically, with higher values indicating more advanced oxidation.

We also proposed and conducted a "shelf life setting test" based on the assumption that oxidation would proceed.
This test allows us to find areas for improvement by visualizing them numerically, and helps us to build evidence that our products are tasty.

※Indicators of quality deterioration of fats and oils: What are acid number and peroxide price?

Acid value → Is the oil or fat itself degraded? (Products to be tested: oil, butter, lard, etc.)

Peroxide → Is the oil or fat in the product using oil or fat oxidized and deteriorated? (Products to be inspected: cookies, sweet potato kenpi-chi, prepared foods deep-fried in oil, etc.)

It is important to package products according to their contents, for example, if the product contains a lot of oil or fat, choose packaging that effectively prevents oxidation, and if the product is moisture-sensitive, choose packaging that prevents humidity.

This kind of review is also a safety measure to prevent complaints.

Rather than making changes unnecessarily, we recommend choosing effective packaging materials based on the results of proper testing.

Safety is obtained by testing the right ingredients.

The content must be appropriate for the foodstuff to set the best-before date.

Selecting the right packaging material for the product is also essential.

Customers were pleased with the opportunity to review their packaging materials. They were pleased that the correct expiration date made it possible to sell the product to consumers with peace of mind.

If you have any questions about what tests should be performed, please feel free to contact us.

We can also offer suggestions for packaging materials, etc. that are appropriate for your products.

▼Contact Ushome pageFood Inspection

https://www.maru-sin.co.jp/solution/detail016/