Table 12.
Analytical data on food products containing the NF as an ingredient
| Parameter (unit) | ADL cereal bar (20°C) 1 | ADL patty (7°C) 1 | ADL tomato soup (20°C) 1 | ADL mushroom soup (20°C) 1 | ||||
|---|---|---|---|---|---|---|---|---|
| Time | 0 days | 6 months | 0 days | 21 days | 0 days | 6 months | 0 days | 6 months |
| pH | / | / | 6.53 | 6.53 | 4.45 | 4.46 | 6.72 | 6.02 |
| aw | 0.608 | 0.638 | 0.981 | 0.987 | 0.992 | 0.976 | 1 | 0.981 |
| Peroxide value (meq O2/kg fat) | 15.7 | 8.3 | 1.6 | 2.9 | / | 3.9 | 1.8 | 14.3 |
| Free Fatty acids (g/100g) | 4.80 | 7.25 | 0.53 | 0.35 | 1.99 | 4.50 | 1.06 | 8.68 |
1
Results from one composite sample per food item tested (which consisted of 24 samples of ADL cereal bars, 11 samples of ADL patties, and 12 samples of ADL soups); /: not provided.