Thermal stability

Thermophysical properties relating to the ability of materials to maintain stability when subjected to various temperatures of applied heat — synonymous with heat stability. If food ingredients or additives are heat stable, they can be used successfully in products which have to be thermally processed: colours that survive retorting, sweeteners that endure baking, and enzymes engineered to withstand pasteurization. Assessing thermal stability — through kinetic studies of degradation versus temperature — guides formulation choices and sets process limits. Ingredients lacking stability must be added after heating or protected by encapsulation, adding cost and complexity manufacturers prefer to avoid.