1、 General White paper The RNGS stability test.A refined method for assessing shelf life stability of RNGS beverages General Publisher Tetra Pak Processing Systems AB SE 221 86 Lund,Sweden Published October 2015 Tetra Pak International S.A No part of this publication may be duplicated in any form with

2、out the source being indicated.3 CONTENTS Summary_ 4 Advantages of an accelerated method _ 5 The RNGS stability test in brief _ 7 Particle sedimentation in peanut milk _ 7 Soy milk creaming _ 9 Discussion/conclusions _ 11 What the method does not assess _ 12 Tetra Pak your processing partner _ 13 4

3、SUMMARY Beverages based on rice,nuts,grains and/or soybeans(RNGS)are among the fastest growing in many markets today and forecasts indicate that growth will be sustained or even increase.This is an exciting product group that involves almost endless possibilities for new formulations and combination

4、s.The RNGS raw materials represent a wide spectrum of characteristics.It is not only hundreds of different ingredients and thousands of different combinations of raw materials that are used.One must also take into account the variations depending on the season,growing conditions,where the crop is gr

5、own etc.All in all,this means new challenges for the lab,for example when it comes to assessing shelf life stability of these products.A development of the NIZO-method for measuring homogenization efficiency in dairy milk has shown promising results for the assessment of two important parameters for

6、 shelf life stability in RNGS beverages,namely creaming and sedimentation.Properly used,calibrated and correlated to real time storage tests,this method the RNGS stability test has the potential to serve as an important aid in product development by giving crucial input to the assessment of a produc