Is the packaging on your products doing as good a job as possible at protecting its valuable contents? It’s a question many consumer product companies ask.
Our case study answers that question through a technique that determines the relative abundance of thermal stabilizers in a sample. Our team of PhD scientists uses an oxidative-induction time (OIT) method with Differential Scanning Calorimetry (DSC) to find out.
Thermal stabilizers prevent processes such as oxidation from degrading the quality of products in packaging, such as milk. The goal was to determine which sample possessed the most effective thermal stabilizer.
