I stored a high internal phase emulsion with soybean protein and Sanxian gum as emulsifier and stabilizer and oil ratio of 75% at 25±2°C/60%±5% RH and 40±2°C/75%±5% RH.
I would like to ask whether the storage condition of 40±2°C/75%±5% RH is equal to 25±2°C/60%±5% RH for several months.
Does healthy food have a unified Q10 effect?
Accelerated testing tries to reproduce RT testing in a shorter time, but it is not the same.
Depends on many phyico-chemical parameters as activación energy of eventual chemical reactions, viscosity and diffusion coeficients that modify aggregation properties of micelles/particles etc.etc.
You may find a lot of bibliography about "accelrated testing" for pharmaceuticals and cosmetics. Food technology doesn't differ much. At least, the same principles apply
Agree with Federico Svarc
The wording "accelerated testing" invented by pharma for the 40°C-75% conditions is misleading. Technically, when reading ICH recommendations, this is an "abuse" test. If you product can stand this condition for 6 month, it's MOST LIKELY that it will be stable for the other ICH conditions with milder temperatures and %RH. Neverthless, it doesn't PROVE it. The only way to be sure is to try the RT.
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