Conservación

To ensure the stability of a food product to which we have added new ingredients or additives

Changes in the formulation of food products often involve changes in organoleptic, physical-chemical and shelf-life properties.

Ensuring food safety is absolutely vital. Preservation processes contribute to this goal, as well as to improving shelf life. This protects the consumer and at the same time reduces losses associated with product recalls.

From the perspective of product quality, the consumer expects products that comply with the labelling; stable products that comply with the declared composition and functionalities.

On the other hand, consumers expect a product to have certain organoleptic qualities. Flavour, texture, aroma… When developing or improving a product, catering to their preferences is key to the purchasing process.

At AINIA we give you value



  • Design of customised preservation processes

  • Microbiological stability studies

  • Development of microencapsulation processes to incorporate new ingredients into food matrices

  • Validation of developed products by expert panels


Stabilising and preservation

When innovating or improving a food, it is necessary to guarantee its physical, chemical, microbiological and organoleptic stability. Including or substituting an ingredient may change some of the above parameters.

We determine the most appropriate preservation techniques to ensure microbiological and physical-chemical stability during shelf life. We analyse the product’s composition, marketing format and target market to design the preservation process that will prevent the food from deteriorating while preserving its organoleptic properties.

When incorporating new ingredients or additives, including preservatives, various microencapsulation technologiesare used to facilitate inclusion in the food matrix while ensuring stability throughout the shelf life. The process of microencapsulation of ingredients is designed (scaled up to industrial level) to protect them from external factors that may jeopardise their stability (extreme temperatures, pH, humidity and light, among others). From a preservation perspective, micro-encapsulation is developed to control the release in order to ensure safety during shelf life.

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Encarna Gómez
Market Director

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