A SOLUTION AGAINST THE RANCIDITY OF YOUR TREE NUTS
DISCOVER OUR 2018 STUDY ON
The evolution of rancidity on untreated vs. roasted vs. vacuum saturated steam pasteurized nuts
Since the beginning of 2018, we conduct an 18-month study to monitor the development of rancidity on untreated nuts vs. roasted nuts vs. nuts pasteurized via a vacuum saturated steam injection process.
WHAT CAN ALREADY BE OBSERVED AFTER 6 MONTHS
(corresponds to 3 bimonthly analyzes)
What can be observed on walnuts at this stage (T3/6 months) of the study?
After this first period of 2 to 4 months, we observe a stabilization of the values of the pasteurized, vacuum packed product and furthermore a decrease in the values on the pasteurized, non-vacuum packed product.
Over the same period, the values of all non-pasteurized product samples (vacuum and non-vacuum packed) are increasing dramatically.
The taste evaluation confirms these values: “The untreated walnut has a rancid taste that is more pronounced than on the pasteurized and non-vacuum packed nut” Taste Tester Jury, T3 (6 months)
This reduction in rancidity can only be explained by an inactivation of the enzymatic activity, which is
triggered by the combined effect of saturated steam and vacuum during the pasteurization treatment.
WHAT YOU SHOULD NOTE
The combined effect of vacuum and saturated steam allows:
✓ A slowed down or stagnant development of rancidity on tree nuts by inactivation of the enzymatic activity and thus a prolonged shelf life of the products without special storage conditions.
✓ A highly efficient, homogeneous and sustainable germ reduction with reduction rates of 5-log or more