Davisco has announced that, in a study spanning over three years, no significant change in flavour, aroma, colour or nutritional composition was detected in sweet dairy whey and de-proteinised whey.
The study was conducted in the Davisco warehouse, matching the real-world conditions products would face prior to shipping to customers. By tracking changes in composition, colour, flavour, aroma and solubility, they demonstrated only minimal changes over a three year shelf life.
Davisco said that its heat-sealed 4 mil thickness polyethylene liner is an excellent moisture barrier, and after three years the moisture will only rise 0.1 to 0.3% within sealed bags. Because the moisture ranges in Davisco's specifications lies within the zone of maximum stability for whey powders as defined by the theoretical moisture monolayer value, according to the company, no significant changes in these measures occurred.
If it were not for the declared shelf life printed on the product, Davisco claims that it would be almost impossible for an analytical chemist to tell the difference between a three year old Davisco product and a one month old product through random sampling of lots within its specification range, using these measures.
The company notes that a longer shelf life with Davisco whey powders will benefit warehousing, logistics, supply chain and manufacturers all the way to retail and consumer products.
