Scale-up from the laboratory to pilot batches or full scale production is a big step to take. There will be different equipment and processing conditions, and new risks to consider. We can help you minimise these risks by providing expert guidance during every step of the process.
We are qualified to perform GMP audits, supplier suitab
Scale-up from the laboratory to pilot batches or full scale production is a big step to take. There will be different equipment and processing conditions, and new risks to consider. We can help you minimise these risks by providing expert guidance during every step of the process.
We are qualified to perform GMP audits, supplier suitability assessments, and other types of risk assessments. We can also prepare manufacturing documentation and assist with troubleshooting, should an issue arise.
Although it is preferable that cosmetic stability testing be conducted using product in its intended packaging, real time and accelerated stability testing can still proceed if you're still waiting to finalise your packaging. Inert glass containers will be provided for this purpose.
For stability testing ideally we would like you to provid
Although it is preferable that cosmetic stability testing be conducted using product in its intended packaging, real time and accelerated stability testing can still proceed if you're still waiting to finalise your packaging. Inert glass containers will be provided for this purpose.
For stability testing ideally we would like you to provide a minimum of 6 filled product containers in the intended packaging. This enables us to check for 1) Weight gain or weight loss, 2) Product leakage during storage & or transportation, 3) Compatibility testing to evaluate the consequences of any chemical interaction between your packaging and product, 4) Packaging usability, 5) Microbiological risks, and 6) Impact of humidity (where applicable).
Although real time stability testing is the most comprehensive way to evaluate your products, we also offer a 15 day preliminary stability testing program. Only 100g of product is required for this testing. Preliminary testing is conducted to gain information about how formulations perform under stressed conditions at one particular poi
Although real time stability testing is the most comprehensive way to evaluate your products, we also offer a 15 day preliminary stability testing program. Only 100g of product is required for this testing. Preliminary testing is conducted to gain information about how formulations perform under stressed conditions at one particular point in time. Tests include 6 x freeze/thaw cycles, 6 x thermal cycles, and microbial testing. A theoretical container compatibility risk assessment is also included.
This testing is well suited to assessing emulsions, is ideal for developmental formulations, and is a great start if you have a limited budget to work with. We are also happy to discuss other testing options to suit your budget and stage of development.
Our laboratory uses CDR FoodLab® to test the quality of nut, seed and other vegetable oils. It is also used to test the quality of essential oils. A certificate of analysis is provided for each set of samples analysed. Peroxide and acid value determinations may be performed on raw materials to check their quality prior to production, or to obtain additional scientific data to support expiry date extensions. For finished products that contain a large amount of vegetable oils, our stability testing regime (accelerated and real time) now includes the assessment of peroxide values.
The amount of peroxides indicates the degree of primary oxidation and therefore the likeliness of becoming rancid. Generally, a lower number of peroxides indicates a good quality of oil, and a good preservation status. Unsaturated free fatty acids react with oxygen and form peroxides, which result in a series of chain reactions that generate volatile substances. Those reactions are accelerated by high temperature and by light and oxygen exposure. The CDR method for the determination of peroxide value of oils and fats showed very good correlation with the reference method:AOCS Official Method cd 8-53. In addition, the international reference laboratory Campden BRI carried out comparative tests between the CDR FoodLab® method for determining the peroxide value and the UKAS accredited titration method used by Campden BRI (Campden BRI Method TES-AC-360 based on ISO 3960 or AOCS Cd 8b-90 or AOAC 965.33): the correlation coefficient was R² = 0.9681, a value that shows that very good correlation between the two methods.
The acid content of fats is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides. As this alteration occurs in unsuitable conditions for the processing and preservation of fats, acidity represents a basic indicator of the genuineness of the product. The test is particularly important during the refining of oils and fats, for the assessment of the processing cycle and for the definition of product categories. This test has the same accuracy as the AOCS Official Method Ca 5a-40.
