MECHANISMS OF DETERIORATION OF INTERMEDIATE MOISTURE FOOD SYSTEMS.

For most fat containing intermediate moisture foods, rancidity will be the reaction most limiting stabity. By the use of a combination of EDTA (** similar 200 ppm on solids basis) and BHA (200 ppm on lipid basis) these foods should be much more shelf stable. It is likely that if protected from oxidative rancidity, the intermediate moisture foods may deteriorate due to non-enzymatic browning, however, this may not occur until after the normal shelf life.