35-01.01 Guidelines for Shelf-Life Testing of Food and Ingredients for Key Quality Attributes
Shelf-life testing is typically thought of as a process used to determine a code date value that will go into a specification. Although this is a key outcome, study data can also be useful in addressing end-user quality questions and in proactively communicating expected quality changes as a function of age and storage environment. The practices outlined in this document are intended to provide a starting place toward building a common basis for the generation of shelf-life data.
35-02.01 Guideline for Shelf-Life Testing of Baking Powders for Key Quality Attributes
This guideline provides a method for determination of the continuing performance of a baking powder preparation under anticipated conditions of storage for the estimation of shelf life with acceptable performance. It follows AACC Method 35-01.01, Guidelines for Shelf-Life Testing of Food and Ingredients for Key Quality Attributes.