Shelf-stable food

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Freeze dried eggs can be shelf stable for up to 25 years

Shelf stable food (sometimes ambient food) is food of a type that would normally be stored refrigerated but which has been processed so that it can be safely stored in a sealed container at room or ambient temperature for a usefully long shelf life. For instance, the first shelf stable formulation of ranch dressing, created in 1983, had a shelf life of 150 days.[1]

Various food preservation and packaging techniques are used to extend a food's shelf life. Decreasing the amount of available water in a product, increasing its acidity, or irradiating[2] or otherwise sterilizing the food and then sealing it in an air-tight container, can all extend a food's shelf life without unacceptably changing its taste or texture.

For some foods alternative ingredients can be used. Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with trans fats delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production, but recent concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions.[3] Even where trans fats are not prohibited, in many places there are new labeling laws (or rules), which require information to be printed on packages, or to be published elsewhere, about the amount of trans fat contained in certain products.

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References[edit]

  1. ^ Koerner, Brendan I. (2005-08-05). "America's love-affair with ranch dressing. - By Brendan I. Koerner - Slate Magazine". Slate.com. Retrieved 2009-12-30. 
  2. ^ "Irradiation: A safe measure for safer iceberg lettuce and spinach". NYT. 22 Aug 08. Retrieved 30 Dec 2009. 
  3. ^ Leth, Torben. "tfX: The campaign against trans fat in foods". Denmark's trans fat law. Retrieved 14 Dec 2011. 


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