Shelf Life & Storage Guide
Dehydrated powders are hygroscopic—they love absorbing moisture. Proper storage is critical to preventing caking, discoloration, and flavor loss. Here is your technical guide to maximizing shelf life for bulk inventory.
| Parameter | Ideal Range | Impact of Deviation |
|---|---|---|
| Temperature | 15°C - 25°C | High heat causes color darkening (Maillard reaction). |
| Humidity (RH) | < 60% | High RH leads to instant lumping and caking. |
| Packaging | Sealed HDPE + Liner | Air exposure leads to aroma loss and moisture gain. |
| Typical Shelf Life | 12 - 18 Months | Can reduce to <6 months if storage is poor. |
Critical Best Practices
- Reseal Immediately: Never leave bags open during production.
- First In, First Out (FIFO): Rotate stock to use older batches first.
- Pallet Storage: Keep 6 inches off the wall and floor to prevent dampness.
- Avoid Sunlight: UV rays can bleach natural colors (e.g., in Carrot/Beetroot).
Need Custom Packaging?
We offer vacuum packing and nitrogen flushing for high-value or sensitive ingredients to extend shelf life further.
Frequently Asked Questions
What affects shelf life the most? ▼
Moisture and temperature. Powders have a high surface area, making them very susceptible to absorbing moisture from the air, which causes caking.
How should bulk packs be stored? ▼
Store on pallets, at least 6 inches off the wall, in a pest-free, cool, and dry environment. Do not stack too high to avoid crushing the bottom layers.
Can you supply custom pack sizes? ▼
Yes, we can customize packing from small 1kg bags (for HoReCa) up to 25kg bulk bags (for manufacturing) based on your operational volume.