What is the thermal degradation profile during food processing?

Degradation follows first-order kinetics (k=0.0035 min⁻¹ at 150°C). Baking stability tests show: ≤5% loss at 180°C/30min (cookies), ≤8% at 200°C/15min (cakes). HTST pasteurization (72°C/15s) causes <1% degradation. Critical threshold is 210°C (TGA analysis) where rapid 15%/min decomposition begins. Our heat-stable formulations (with maltodextrin carrier) reduce losses by 40%.

This article was published on March 20, 2026, and last updated on March 20, 2026. The article will be continuously updated.