Shelf life study for oil roasted nuts

Does anyone have a shelf life study they are willing to share for oil roasted nuts?

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Hi Shuster,

 

The shelf life depends on a lot of influencing factors, so I'm not sure if such study adapted to your product exists already.

 

You shall take all the ageing influencers into consideration. Hereunder you find some of them:

• The intended shelf-life
• Type of oil used
• The initial shelf-life of your ingredients
• The sensorial requirements of your finished product at the end of the shelf-life
• The storage temperature
• The packaging of the product

Kind regards,

 

Gerard Heerkens

Hi,

 

Take a look at this study.

 

 

Essentially the document states roasting with peanut oils with a high oleic/linoleic oil content will give greater shelf life than peanut oil with low oleic/linoleic levels. You could replicate the study they did or modify yours and then create your own study.

I appreciate your feedback. Perhaps a little background would have helped.
We oil roast pecans then season and package. The company we do this for is wanting us to show our work for how we came up with the shelf life... 5 years into the project. I was hoping someone would have a generic study I could review.

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