Omega 6 in free form and EVVIVA® FULL OMEGA 6 (Microencapsulated) are subjected to an oxidation test to evaluate the stability of the product.
The two samples are closed in cells under extreme oxidative conditions – high temperature (90 ° C) and pressure 6 bar – to quickly simulate the oxidative effects of the natural environment, such as heat and light.
With this method we can evaluate the stability of the product and calculate its shelf-life, also improving the formula if necessary.
From the graph shown the Induction Period can be deduced, tangent between Pressure and Time which through a calculation function is converted into months: the free form of Omega 6 can withstand only two months in extreme storage conditions, unlike EVVIVA® FULL OMEGA 6 which shows a shelf life of over 48 months.
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