The stability of fortified foods is affected by environmental factors such as temperature, oxygen, humidity and ultraviolet light. For example, approximately every 10 degrees increase in temperature doubles the rate of chemical reaction. Therefore, temperature is an important factor in the stability of fortified foods. The presence of oxygen also has a great influence on the stability of some vitamins. Because some vitamins are particularly sensitive to the ultraviolet component of light, significant changes in the vitamin content of supplements stored in clear glass bottles were detected when compared to the same formula stored in nearly identical amber glass bottles.
The stability of dietary supplements is also affected by other product-specific factors. For example, high or low pH is a particularly critical factor in liquid products. The presence of oxidizing and reducing agents can affect a number of active components, especially vitamins. The water activity of a product can play an important role in microbiological stability, for instance. Meanwhile, there are a number of intervitamin interactions that can lead to a loss of activity between vitamins and other components.
In this regard, a critical assessment of the supplement is necessary to ensure that all potential factors that affect its stability are minimized.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also supplements - stability analysis services.
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