#shelf stability testing

[sms-labs]

Unlocking the Secrets of Shelf Stability Testing: Ensuring Product Quality and Longevity

Maintaining optimal product quality and longevity is crucial in various industries, such as pharmaceuticals and food production. Among the various processes used for this purpose, “shelf stability testing” is essential.

This vital procedure involves subjecting products to rigorous conditions, simulating environmental factors, and assessing their ability to endure over time. By scrutinizing a product’s stability, industries can ensure compliance with regulations and gain a competitive edge by consistently delivering products that meet or exceed consumer expectations.

Shelf stability testing plays a crucial role in influencing the longevity and reliability of goods in the market across different sectors.

This comprehensive guide will delve into the intricacies of shelf stability testing, exploring its significance, methodologies, and the myriad parameters involved in ensuring the longevity and quality of diverse products.

[this-is-my-main-i-follow-from]

Chef WK, lead charcuterie specialist in Alberta Canada

Table of contents

1. Control Program Requirements for Fermented Meat Products

2. Facility and Equipment Requirements

3. Starter Culture

4. Chemical Acidification

5. Water Activity Critical Limits

6. Time and Temperature for Fermented Products

7. Fermentation Done at a Constant Temperature

8. Examples of Degree-hours at constant room temperatures

9. Fermentation Done at Different Temperatures

10. Fermentation done at Different temperatures

11. What happens if fermentation fails to hit critical limit?

12. E. coli and Salmonella Control in Fermented Sausages

13. Options for E. coli validation

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

Control Program Requirements for Fermented Meat Products

The producer must have a program in place to assess the incoming product. This program should outline specifications for the incoming ingredients. This may include criteria including receiving temperature, farm/ supplier, lot code or packed on date, species/cut etc.

2. Facility and Equipment Requirements

Equipment used in the fermentation process must be included in the operator's prerequisite control programs. These must include the following elements:

Temperature in the fermentation, drying and smoking chambers must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product.

Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1°C or less. If mercury thermometers are used, their mercury columns must be free from separations. All thermometers must be located such that they can be easily read.

Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day.

Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder.

For routine monitoring, accurate measurement electronic pH meters (± 0.05 units) should be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument as well as recommended sample preparation and testing be followed.

When the aw of a product is a critical limit set out in the HACCP plan for a meat product, accurate measurement devices must be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument be followed.

3. Starter Culture

The operator must use a CFIA approved starter culture. This includes Freeze-dried commercially available culture as well as back-slopping (use of previously successful fermented meat used to inoculate a new batch). When performing back-slopping, the operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch to initiate the fermentation process of a new batch. These must include:

The storage temperature must be maintained at 4°C or less and a pH of 5.3 or less.

Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications.

The frequency of sampling is to be adjusted according to compliance to specifications.

Any batch of inoculum which has a pH greater than 5.3 must be analysed to detect at least Staphylococcus aureus. Only upon satisfactory results will this inoculum be permitted for use in back slopping.

This can be an expensive and a time exhaustive process and is generally avoided due to food safety concerns. AHS does not allow back-slopping.

[Chef WK was in communication with the U of A to get his method, a starter mix, studied.]

4. Chemical Acidification

If product is chemically acidified by addition of citric acid, glucono-delta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. These acids are encapsulated in different coatings that melt at specific temperatures, which then release the powdered acids into the meat batter and directly chemically acidulate the protein.

Summer sausage is a very common chemically acidified product. The flavor profile tends to be monotone and lacking depth. 

5. Water Activity Critical Limits

The aw may be reduced by adding solutes (salt, sugar) or removing moisture.

Approximate minimum levels of aw (if considered alone) for the growth of:

molds: 0.61 to 0.96

yeasts: 0.62 to 0.90

bacteria: 0.86 to 0.97

Clostridium botulinum: 0.95 to 0.97

Clostridium perfringens: 0.95

Enterobacteriaceae: 0.94 to 0.97

Pseudomonas fluorescens: 0.97

Salmonella: 0.92 - 0.95

Staphylococcus aureus: 0.86

parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less.

The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89.

6. Time and Temperature for Fermented Products

Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Above a critical temperature of 15.6°C, Staphylococcus aureus multiplication and toxin production can take place. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped.

Degree-hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6°C (the critical temperature for growth of Staphylococcus aureus). Degree-hours are calculated for each temperature used in the process. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained.

The operator is encouraged to measure temperatures at the surface of the product. Where this is not possible, the operator should utilize fermentation room temperatures. The degree hour calculations are based on fermentation room temperatures. Temperature and humidity should be uniform throughout the fermentation room.

A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using:

fewer than 665 degree-hours when the highest fermentation temperature is less than 33°C;

fewer than 555 degree-hours when the highest fermentation temperature is between 33° and 37°C; and

fewer than 500 degree-hours when the highest fermentation temperature is greater than 37°C.

This means that as the temperature increases, the amount of time that you have available to reach 5.3 or under is shorter. The warmer the temperature, the sharper the log growth phase of bacteria, which equates to more overshoot in lactic acid production, faster.

8. Examples of Degree-hours at constant room temperatures

Example 1:

Fermentation room temperature is a constant 26°C. It takes 55 hours for the pH to reach 5.3.

Degrees above 15.6°C: 26°C - 15.6°C = 10.4°C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4°C) x (55) = 572 degree-hours

The corresponding degree-hours limit (less than 33°C) is 665 degree-hours.

Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

Example 2:

Fermentation room temperature is a constant 35°C. It takes 40 hours for the pH to reach 5.3.

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4°C) x (40) = 776 degree-hours

The corresponding degree-hours limit (between 33 and 37°C) is 555 degree-hours.

Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit

9. Fermentation Done at Different Temperatures

When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation.

Example 1:

It takes 35 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for second 10 hours and 35°C for the final 15 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4°C) x (15) = 291 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519

The highest temperature reached = 35°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

10. Fermentation done at Different temperatures

Example 2:

It takes 38 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for the second 10 hours and 37°C for the final 18 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 37°C - 15.6°C = 21.4°C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4°C) x (18) = 385.2 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2

The highest temperature reached = 37°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)

Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit.

11. What happens if fermentation fails to hit critical limit?

What happens if the batch takes longer than degree-hours allows? For restaurant level production, it's always safer to discard the product. The toxin that Staph. Aureus produces is heat stable and cannot be cooked to deactivate. In large facilities that produce substantial batches, the operator must notify the CFIA of each case where degree-hours limits have been exceeded. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E. coli O157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes.

If the bacteriological evaluation proves that there are fewer than 104 Staphylococcus aureus per gram and that no enterotoxin or other pathogens are detected, then the product may be sold provided that it is labelled as requiring refrigeration.

In the case of a Staphylococcus aureus level higher than 104 per gram with no enterotoxin present the product may be used in the production of a cooked product but only if the heating process achieves full lethality applicable to the meat product.

In the case where Staphylococcus aureus enterotoxin is detected in the product the product must be destroyed.

12. E. coli and Salmonella Control in Fermented Sausages

Business' that manufacture fermented sausages are required to control for verotoxinogenic E. coli including E. coli O157:H7 and Salmonella when they make this type of product. This includes:

establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage;

establishments which store or handle uncooked beef on site;

Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E. coli O157:H7 in dry/semi-dry fermented sausages. 

Any processed RTE product containing beef or processed in a facility that also processed beef, must be subjected to a heat treatment step to control E. coli O157:H7. Heating to an internal temperature of 71°C for 15 seconds or other treatment to achieve a 5D reduction is necessary. This is a CFIA requirement and is not negotiable.

Uncooked air dried products produced as RTE, must meet shelf stable requirements as detailed for Fermented-Dry products.

13. Options for E. coli validation

Without lab testing, the two main methods of validation are with heat treating by either low temp and a long duration, or various hotter processing temperatures for a shorter timeframe.

A challenge study to validate a process can take 1 year and over $100,000!

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. Each batch must be tested for aw and/or pH in order to verify that the critical limits are met.

Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the producer determine the aw values achieved for each product type they manufacture and for each product. Once this has been established, frequent regular checks should be made to ensure consistency. In the U.S., they rely on moisture to protein ratio and have set targets. This lab-tested value is a direct correlation of the % water to % meat protein and not aw. This gives more consistency to common names. For example, to legally call a product "jerky" it must have a MPR of 0.75:1 or lower. Remember your ABCs:

Always be compliant. 

-AND-

Documentation or it didn't happen.

(tags)

Charcuterie,Fermented Meat,Food Safety,Starter Culture,Chemical Acidification,Water Activity,Fermentation Process,Degree-Hours Method,Foodborne Pathogens,Meat Processing Guidelines,Chef WK Alberta Canada,Food Industry Standards,pH Critical Limits,Thermal Processing,Food Preservation,Food Microbiology,Sausage Fermentation,Charcuterie Expertise,Fermented Meats ,Food Safety Standards,Food Processing Guidelines,Starter Cultures,Chemical Acidification,Water Activity (a_w),Critical Limits,Degree-Hours Method,Foodborne Pathogens,Meat Processing Equipment,Processing Facility Requirements,Hazard Analysis and Critical Control Points (HACCP),Food Preservation Techniques,Temperature Control,Pathogen Reduction,Food Industry Compliance,Documentation Practices,Heat Treatment,pH Control,Food Stability,Consistency in Production,Microbial Testing,Real-time Monitoring,Process Validation,Regulatory Requirements,Verotoxigenic E. coli,Lethality Standards,Product Labelling,Spoilage Prevention,Enterotoxin Detection,Shelf-Stable Products,Moisture to Protein Ratio (MPR)

[internetdaddy98]

The Opening Gambit

Previous | Next [Series Masterlist]

Pairing: Dr. Michael “Robby” Robinavitch x F!SeniorResident!Reader Summary: From the first subtle brush of your shoulder to the featherlight graze of your thumb, you don’t flirt, you control, cool and calculated. Every touch, every murmur, every glance is measured and deliberate. You work seamlessly beside him, professional and sharp, but just close enough to fray his composure.

Word Count: 1 K Content Warning: Medical procedures, blood, will most likely be medically inaccurate at times

The shift started like any other: chaos thinly veiled by protocol. A multi-car pileup on I-279 had half the ER running on caffeine and adrenaline before noon. Trauma teams rotated like gears, syncing movement with muscle memory.

But you weren’t here just to keep up.

You were here to test gravity.

And Robby? He didn’t know it yet, but he was already falling.

You saw him the moment you walked in. Standing at the board, stylus pen between his fingers, brown locks glinting at his temples under the harsh light. His scrub top was wrinkled, his jaw shadowed with a salt and pepper beard, and you had never seen anything more devastating in your life.

“Morning, Dr. Robby,” you said, soft and rhythmical as you passed him, your shoulder brushing his ever so slightly.

You weren’t just being polite.

You were starting something.

He didn’t look at you right away, but his hand paused. You saw the twitch of a muscle in his cheek. Heard the shift of his weight.

“Morning, Sheri,” he replied, low and even. But his voice had a rasp in it that hadn’t been there yesterday.

The trauma pager went off before either could say another word.

Room Four. Level One. Blunt trauma. Male. GCS 8. ETA three minutes.

They moved like a unit, you at his side, anticipating his decisions before he made them. In the resus bay, the air was dense with urgency, but your focus never wavered. Not on the patient. And not on him.

“Needle decompression,” you said confidently, your gloves snapping on. “Right side. You want to confirm, or do you trust me?”

You didn’t say it flirtatiously. That was the genius of it. You said it with that steady, cool voice you knew he liked, that made him respect you.

And you meant it. But still, your eyes flicked up to meet his as you said it. And you held them there.

He paused for half a second too long.

“I trust you,” he said finally and you nodded with a smile.

You worked like clockwork and when it was over and the patient stabilized, you stayed behind to clean up, letting the others filter out.

He lingered near the supply cabinet, reorganizing gauze.

You slipped beside him, close enough he could smell your skin, lavender and antiseptic.

“I like it when you let me take the lead,” you murmured, quiet enough that it was for him and only him. “It suits you.”

He didn’t move. Didn’t speak.

But you saw the way his fingers curled around the shelf. Saw the tight line of his jaw. The heat in his eyes when he finally turned to face you.

“That wasn’t the time to flirt,” he said gruffly.

“Oh,” you said, lips quirking, “was I flirting?”

And you left him there, too stunned to answer.

You moved through the ER with controlled grace, your expression calm but unreadable. Except he could read you. He’d known you long enough now to sense when you were holding something back. When you were leaning in instead of away.

You didn’t linger when you handed him chart updates. But your fingers always brushed his, and once, only once, your thumb skimmed his knuckle, deliberate and featherlight.

Long that he’d felt it for hours.

Later, you stood beside him as he dictated notes at the computer. You leaned in slightly, not touching, but close. He could smell the soft, clean hint of your shampoo, lavender and something warmer beneath it.

“Good phrasing,” you murmured under your breath when he dictated a particularly precise differential. The words were harmless. But your tone wasn’t.

You said it like a secret. Like a confession meant for him alone. His fingers hesitated on the keys. A flicker of heat curled low in his abdomen.

He didn’t turn. Didn’t look at you. Couldn’t.

Another trauma came in, motorcycle, late thirties, open femur fracture with significant blood loss. The room was loud, packed with motion, but Robby still felt your presence behind him as you prepped the surgical tray.

“IV established,” you said, then added softly, “I’ve got you covered.”

It should’ve been nothing. A reassurance. A common phrase.

But your voice lowered just enough that the words twisted into something else entirely, subtly charged. Personal.

He didn’t look at you then either. He couldn’t afford to. Not with blood on the floor and adrenaline humming through his veins.

But later, when the room emptied and he was washing his hands at the sink, he realized he was gripping the faucet too hard. Water too hot. Skin flushed.

And not just from the trauma.

The rest of the shift passed in a haze of carefully orchestrated tension.

You stood a little closer than necessary when reviewing imaging with him. Let your hand brush his forearm as you reached past for a chart. Tilted your head and gave that slight smile when he caught you watching him.

“You okay?” Mel asked once, nudging you while you reviewed a pelvic fracture.

“Yeah,” you said, eyes flicking toward Robby down the hall. “Just...trying something.”

Santos caught your look and grinned knowingly. “Poor man never stood a chance.”

You stood behind him again as you both reviewed a CT scan on the monitor. This time, your hand ghosted over the small of his back, not quite a touch. Just… there.

His breath caught. Brief, sharp. He said nothing.

But every nerve in his body lit like a flare.

At 7:02 p.m., as the shift wound down, Robby cornered you by the lockers. The hallway was empty, residents already changing, nurses clocking out. He stood close. Too close for it to be professional.

“You’ve been testing me all day,” he said, voice low and tight. “Why?”

You looked up at him, all wide eyes and innocent calm. “Testing you? I thought I was just doing my job.”

“Don’t play coy.”

“Who’s playing?”

He stepped closer. The tension coiled so tight between them it could’ve shattered.

But you only smiled. Tugged your pink hoodie from the locker. Brushed past him, one last slow, deliberate drag of your fingers across his hand.

And with a whisper in his ear, said, “But if I was playing, I think I’m winning.”

Then you left.

And Robby stood alone, fists clenched, heart racing, one breath away from forgetting every line he ever swore not to cross.

[primrosechronicles]

"For the Queen: Chapter One"

Credits to @diviniyae and @graphic-cest for the dividers

A Epic the Musical Telemachus x Sorcerer!Reader

Summary: The Prince and the Sorcerer gather a ingredient bound to history and fate, tension crackles between them...woven with frustration, humor, and something unspoken. But magic is never simple, and neither is the path they now walk together. Warnings: Nothing (i think... tell me if there is!) Word Count: 1582 (Previous > Next)

Telemachus sat in your living area, looking at the decorations placed throughout the room while drinking his tea.

You, on the other hand, were looking through your miniature library, trying to find books about protection spells. You wince, those types of spells were not your specialty; so you doubt you would find any here.

“So… you mentioned your spell was… flawed.” His voice extended over from the living room. “What did you mean by that?”

“It’s…” You paused, giving up on finding a book from the shelf “..not foolproof.”

He frowned. “That reveals almost nothing to me.”

You exhaled, kneeling to sift through a chest of dried herbs. “Magic isn’t as simple as people like to believe. Spells react to intent, to energy… but people can lie. Even to magic.”

Telemachus straightened, now fully paying attention. “So, if someone pretends to be good—”

“—They might slip through,” you cut in, tossing your chosen herbs into your bag. “Or the spell might weaken. Depends.”

“Depends on what?”

You finally turned to him, studying his expression. A part of you considered saying more. Instead, you sat down beside him with a sigh.

“As I said. It’s not foolproof.”

You place down your bag and sit at the chair beside Him. “So I tend to stay home … As much as I am capable of creating protection spells, I am very bad at making it… permanent.”

Telemachus looked away from you and took a long sip from his cup “Regretting your decision now Princey?”

“No no no! Not at all!” Telemachus set his cup down with a clink! “So, if the spell is flawed… What measures can be done to strengthen it?”

You sigh, rubbing your temples. “That’s the issue. To make it more permanent, I need to weave in physical anchors, herbs and materials that naturally hold protective energy. But…”

“But….?”

“I don’t exactly own the recipe…?”

“...pardon?”

You clear your throat as you try to regain your confidence. “Well– I technically do have it… uh… I think it's better that I show you.”

With a snap of your fingers, you and Telemachus see each brick thudding against the next, moving against each other to reveal a long hallway, but instead of wood as the floor, you both see a calm river.

“How can there be a river here?..?” He turns to you.

You walk towards the archway, and summon a lily pad to the surface. “Hop on Princey.” 

Giving you a suspicious glance, he places one foot on the surface, testing if it's safe; finally after judging its stability, he steps onto the lily pad, exhaling when it holds firm beneath him.

The water ripples with your magic as it pushes the lily pad forward. You eye him from your peripheral, you see his face painted blue by the strong glow of the river, his hands lightly touching the water. As if sensing your gaze, he looks back at you, you briefly lock eyes before you turn away.

After a while of quietly drifting together, you both see an archway, inside, a spotlight shines on a large book, its pages and cover worn from the effects of time. It stands in the middle of the room as it's carefully placed as if it were meant to be found.

You are the first to step off the lily pad; you turn and offer the Prince your hand.

“Thank you” He says as he reaches for your hand. “You really didn’t have to, it should be me who–” but before he clasps your hand, you quickly retract it to comb your hair. He stares at you, dumbfounded, his hand hovers in the air for a moment before he slowly lowers it.

Telemachus stares at you, dumbfounded, as you turn and walk toward the large book, a large smug grin gracing your face.

"What the..." he mutters.

You flip through the pages, hastily scanning the book for a permanent protection spell. Before turning to another page, you feel a warm hand holding yours. “Be careful…” Telemachus murmurs, his voice softer now, close to your ear. “This book looks ancient, you might break it.”

His grip is firm, yet gentle, his fingers lingering against yours for just a moment longer than needed. When you look up, his gaze is already on you. Then, he takes the book into his hands and attempts to find the spell.

For a second, you don’t move, you only look at him. Then… crack, fwooooshhh

The quiet snap of the book’s spine echoes through the room, then, the brittle papert begins to crumble.

Wait—the spine snapped.

The book is… turning to dust in his hands.

Your eyes widen. His does, too.

…

“YOU BROKE IT!”

“I– I beg your pardon? You were the one who was flipping through the pages like a madman!” “Oh, so now it’s my fault huh?” You clutch the book’s remains “Princey, this book is from my mentor, do you understand how important this book is? This is ancient knowledge! Lost history! A priceless artifact!”

“Then perhaps you should have handled it with more care!”

You point a finger at him. “YOU were the one who grabbed it!”

“To prevent you from breaking it!”

“...fuck” The prince drops to his knees as he clutches his head. “Mother I am so sorry, I have failed you, I HAVE FAILED YO–”

Telemachus sits slouched in your living area, his sad frame wrapped in a soft blanket as a cup of tea sits ignored before him. 

You, on the other hand, are in your miniature library, creating a protection spell of your own— writing hastily as you try to finish it as soon as possible.

“Princey! Look!” You shove the parchment in his face. “... Your Handwriting is atrocious” He says.

You roll your eyes and let him read the ingredients.

“These are… specific.”

You place your hands over his. “These ingredients have to be specific,” you say.

“They need a strong, precise base.. something real, something grounded. Magic without a foundation is just a wish…”

He grasps your hands, you feel his tears drop onto your skin “I.. cannot thank you enough for your help…”

You and Telemachus walk alongside Ithaca’s shoreline in search of the first ingredient on the list. “Olive Leaves from Ithaca’s Shoreline” the paper says.

“There's more to it with these ingredients than meets the eye, yes?” He asks.

You walk towards a tree and examine it’s leaves. “The leaves must be untouched by the seas. Saltwater causes the leaves to erode.”

He hands you a leaf for examination. “So we’re looking for a leaf that's healthy then?”

You take it and look at the leaf… then drop it. “Yes.”

The sea turns dark as the sun sets below the horizon, while a thick veil of rain clouds cover the sky. “This is impossible!” The Prince shouted beneath a pile of wet olive leaves.

“How high do the waves get? It’s almost as if Poseidon himself has touched every single olive leaf against these shores!”

You chuckle, using a spell to shield you and Telemachus from the rain, you sit down beside him, looking at the pile of leaves thinking he may have mistook some leaves for unhealthy ones.

“Why olive leaves anyway..? You could’ve chosen any other tree…” “...Because, these are the leaves that would first greet the king when he returns from his journey.”

Upon hearing your words, his breath shudders, and a sob rips from his throat. “My mother doesn’t deserve this… She deserves to be happy… with my father!” His voice cracks as he stumbles to his feet, rain dripping from his hair, mixing with the tears on his face. With a frustrated cry, he kicks a rock into the ocean, he watches as it disappears into it’s waters.

“I wish he would just… return already! I am tired of those suitors and their nasty remarks toward her!” 

You place your hand on his shoulder. “And he will, you just have to be patient.” 

“I have been patient for twenty FUCKING YEARS!” He yells, Instinctively, you pull your hand back.

His breath hitches as he sees you pull your hand away. His anger falters for a moment, replaced by something else… regret? probably. “I– I’m sorry.. I didn’t mean to scare you…” He clenches his fists and looks away.

“Don’t be, you must be tired.”

“Yea… I’ve been looking at leaves all afternoon.”

“No, I meant that you must be tired of waiting for your Father all these years… To hear tales of him but never truly know him yourself…”

He looks at you and sees your arms outstretched, inviting him for a hug. With a shuddering breath, he steps forward, wrapping his arms around you tightly. The sound of the rain and crashing waves fills the silence between you.

You both remain like that for a while until… “Hey look! The rain stopped.” you say as you break away from the embrace.

“Hey Princey, did you know that rain is fresh water?” you say softly.

He doesn’t answer right away, His breaths are uneven, like he’s trying to steady himself.

You continue, “Even though it comes from the sea, through evaporation, it sheds its salt, cleanses itself, and falls back to the earth to continue the cycle.”

He exhales heavily. “Are you saying I should do the same?”

“No, I'm just saying that the rain earlier just cleansed these leaves.”

“Oh.” 

You chuckle as you start to pick some leaves to put into your basket.

A/N: okay finally finished it, tell me what yall think? inbox is open! not fo requests but just to like talk... have fun have a nice day!

[chrystalwynd]

This is the opening scene for an ongoing saga I’m working on. The setting is Spellthorn Academy, an arcane institution with a prestigious history and a colorful, trouble-prone cast of rivals. Sort of a Harry Potter in Chrystal Heights thing. It’s rambling and weird and I have no idea where it’s going. You might want to avoid this altogether, come to think of it.

Welcome to Spellthorn Academy

Opening Scene Title: The Quiet Trap in the Stacks

Location: Spellthorn Academy Library – Early Afternoon

Tall arched windows cast a soft golden glow over the ancient shelves, which shift ever so slightly when no one’s watching. A few tomes float lazily overhead, humming quietly to themselves. The air smells of parchment, candle wax, and something vaguely floral- maybe illusion magic.

Mood: Calm, Gently Scheming

A peaceful afternoon for studying…or for springing a low-key arcane betrayal cloaked in helpful friendliness.

Characters Present:

Beth Arclight: A composed 24-year-old librarian associate mage, six months pregnant from a summoning ritual gone wrong. The Diony imp in her womb radiates chaotic energy. She’s mastered the spell of pregnancy transfer- a subtle, targeted spell requiring proximity, misdirection, and the right kind of distraction. Today she has a plan.

Dakota Bellamy: A bright, cautious, 22-year-old fourth-year student. She’s sharp, observant, and (sort of) respectful of rules. Especially in libraries.

*****

Beth stands behind the front desk, her figure mostly hidden by the long, dark folds of her enchanted robes. One hand rests casually on the swell of her belly—six months along and lightly pulsing with Diony imp mischief. She mutters a silencing charm under her breath just as the imp hiccups, nearly jostling a bookshelf thirty feet away.

Across the room, Dakota steps lightly between the aisles, arms stacked with tomes on foundational spellwork. She looks focused, unaware.

Beth (warm, friendly, totally not scheming):

“Dakota, sweetie? Would you mind lending me a quick hand?” She motions Dakota over with a radiant smile. “You have just the kind of magical signature I need for a stability test. Harmless little rune charm- takes two minutes, tops.”

Behind the desk, Beth’s fingers flick through invisible sigils, quietly weaving a pregnancy transfer matrix into place.

Dakota (blinks up from her books, then smiles politely):

“Sure, Beth. Just let me put these on the return shelf first.” She trots over, her leather boots scuffing softly against the polished stone floor.

Beth (nods approvingly):

“Wonderful. Come here- now just stand on that faintly glowing circle. Don’t mind the shimmer; it’s just a stability sigil.”

Dakota (glances down at the delicate whorl of violet light pulsing on the floor):

“Wow. That’s some serious rune layering.” She steps into it. “What is this for again?”

Beth (smiles, gently positioning her behind the desk):

“It’s for catalog calibration- helps with attunement drift in older enchantments. You’re helping real library magic here.”

Beth guides Dakota’s hand to a glowing rune-stone. The air tingles. The sigils flare faintly. A warm current passes between them.

Dakota (squinting):

“Is it supposed to feel warm?”

Beth (smile bright, unwavering):

“Perfectly normal.”

Inside Beth’s belly, the Diony imp stirs excitedly. The transfer matrix flares to life.

NEXT: The Quiet Trap in the Stacks- continued

[spacetimewithstuartgary]

NASA continues BioNutrients space-fermented food research

NASA's BioNutrients series of experiments is testing ways to use microorganisms to make nutrients that will be needed for human health during future long-duration deep space exploration missions.

Some vital nutrients lack the shelf-life needed to span multi-year human missions, such as a mission to Mars, and may need to be produced in space to support astronaut health. To meet this need, the BioNutrients project uses a biomanufacturing approach similar to making familiar fermented foods, such as yogurt. But these foods will also include specific types and amounts of nutrients that crews will be able to consume in the future.

The first experiment in the series, BioNutrients-1, set out to assess the five-year stability and performance of a hand-held system��called a production pack—that uses an engineered microorganism, yeast, to manufacture fresh vitamins on-demand and in space.

The BioNutrients-1 experiments began after multiple sets of production packs launched to the station in 2019. This collection included spare production packs as backups to be used in case an experiment needs to be re-run during the five-year study.

The planned experiments concluded in January 2024 spare production packs still remaining aboard the orbiting lab and in the BioNutrients lab at NASA's Ames Research Center in California's Silicon Valley, where the ground team runs experiments in parallel to the crew operations.

Leaders at NASA's International Space Station and Game Changing Development programs worked to coordinate the crew time needed to perform an additional BioNutrients-2 experiment using the spare packs. This extended the study's timeline to almost six years in orbit, allowing valuable crew observations and data from the additional experiment run to be applied to a follow-on experiment, BioNutrients-3, which completed its analog astronaut experiment in April 2024, and is planned to launch to the station this year.

Astronauts on the space station will freeze the sample and eventually it will be returned to Earth for analysis to see how much yeast grew and how much nutrient the experiment produced. This will help us understand the shelf stability of the packets.

IMAGE: NASA astronaut and Expedition 72 Commander Suni Williams displays a set of BioNutrients production packs during an experiment aboard the International Space Station. The experiment uses engineered yeast to produce nutrients and vitamins to support future astronaut health. Credit: NASA

[brandwhorestarscream]

Oh man, oh man! Your sleuth of stories is so cool and I'm so excited to see the thoughtful worlds through which it wanders! Might I press a peek at Perceptor and perhaps Hotrod, if you're still accepting characters?

Subject 1523 - Codename: Perceptor

01-07-1990

Attending Personel: Dr. Christopher Whittam - Head of Shelf

Practical Trial Week 1: Summary

Subject 1523's first several days of trials have gone swimmingly. Administration of information is consistently nearly flawless, the only hiccup noted being a momentary stutter when first presented before each class. I believe this was simply "nerves" from being in a new place before new eyes, though I would reccomend 2.5 milligrams of one of the relaxants... taking into account his previous records, I believe Supplement A3 will suffice.

Class reception ranged from positive to extremely positive, with the third test group responding the best. All student opinion forms are attached to this document: all 24 students in Class 5C gave an 8.5 or above. Subject 1523 raised no complaints about his temporary relocation nor for the children's questions: in fact, after warming up to each group, he seemed to be enjoying himself. Ideally, he wouldn't need an adjustment period at all, but we're not miracle workers.

I believe Subject 1523 is a good fit for permanent Schoolhouse placement. He has exhibited reliable stability for months now, mentally and physically. Not a single incident report filed for him, and Group 5C has expresssd interest in his return. With a bit more tweaking and training, we can upgrade him to administer all necessary curriculum, and hopefully, replace the entire teaching staff within a couple years.

End report.

...

Subject 1936 - Codename: Hot Rod

X2-XX-19XX

Attending Personel: REDACTED

Procedure B: SUCCESS

Procedure H: FAILED

Procedure E: FAILED

Procedure F: FAILED

Procedure G: FAILED

Procedure J: FAILED

Administered REDACTED, results inconclusive

Procedure E(2): FAILED

Performed implantation. Rejected

Performed transplant. Rejected

Cognitive function: below average

Sensory input: below average

Mobility control: non-existent

Subject 1936 mk. 4 is unsuitable for continued procedures. Begin selection of 1936 mk. 5 immediately

End report.

[howlsofbloodhounds]

Ya know I could read a whole fic about Chara and Killer’s partnership in the Something New timeline before they inevitably went to shit. From beginning to the end and beyond. Killer being so incredibly lost and confused as he adjusts to this new existence, Chara here to guide him.

And at first it’s fine. It’s a slow going mess, Chara has to teach Killer things he would’ve known had he still been Sans, and teach him things Sans does not and would refuse to know. And they have to be careful, test what Killer does and doesn’t know—what is the tipping point that could bring back Sans, what could turn Killer against them, what could break him completely and leave him basically catatonic.

It’s not outright any obvious abuse or torture at first, there are no signs on Killer’s body to point to what he endured previously as Sans. The Reset dealt with any physical evidence, and a lot of the torture was targeting him mentally and emotionally—tearing down, corrupting and degrading what made him Sans. And all of it which led to the creation of another identity in the dust of a fallen star.

There’s an established, unchallenged power dynamic—not even any pretense of being partners. Killer doesn’t have any personal ambitions or goals of his own, so he has to cling to Chara for stability in the world wind of life—their wants become his own. He doesn’t know a time where he didn’t want what they wanted. Perhaps Killer gets about a solid two or three years before ever experiencing his first remembered death or Reset.

And this is actually the longest Chara had gone without Resetting or going back, this is the longest they had ever allowed things to move forward, in a very long time—which had been exactly what Sans had wanted all along. Maybe some part of them struggles with how easy it was to just..move on. Live again.

This is the most Chara remembers being happy in a while. They’re enjoying not being alone, pretending that they’re just any regular person who dies and doesn’t come back and can’t mess around with time. They’re enjoying teaching Killer and getting to know this..strange version of Sans.

They can almost forget about the Player. About how we’re bound to get bored or curious enough to attempt something differently. To Reset, just because we can, and because we can, we feel like we have to. Chara can almost forget.

And like, basically a fanfic following Killer’s (unknowingly) second childhood and it initially starts off fine—Chara is teaching Killer how to read and write, and he isn’t allowed to leave this designated area or interact with anyone that isn’t Chara ever—but there’s sense of rising tension and it all gradually devolves into a psychological horror with manipulation, gaslighting.

The lessons escalate into murder and violence and escalating torture and abuse until Killer’s completely lost the plot and any sense of stability and reality and the only think that matters is Chara until something or someone starts shaking his sense of self once again and shakes those dusty memories off the shelf in his mind and realizes he wasn’t always this and he can also be something else if he wanted.

[effyrosemary]

oh my god unethical priest marius you're a genius!!!!! do you think armand resists the idea that letting his priest fuck him is totally okay in the eyes of god or is he relieved to finally let go and give into his baser desires.... or both! do you think it makes him less guilty or more? god and imagine if marius were to weaponize armand's guilt in order to keep him even more trapped, like yes you are so bad for this and i'm the only one who can absolve you. i'm so invested LOL if you have any hcs of how it would play out i'm aaalll ears

Omg! thank you! To answer your question:

I think it’s both kinda. I think for Armand it would be so liberating to finally give in to these desires, and I think the shame is also kind of what gets him off (it’s the classic “oh no this is so wrong, but it feels so good!”). But I also think that there’s still a small part of him that genuinely feels it’s wrong to do these sexual things. Armand desperately wants to believe in something, I think, and to have that stability so he can have a space for himself to rebuild and to trust again. (don’t get me started, I have this whole fic idea of Daniel trying to provide Armand with a cozy little home and emotional support and stability so Armand has a space to heal, but that’s another story for another day) But I also feel like Armand is very nihilistic in some ways, so maybe he feels guilty but he also goes against the guilt on purpose, to feel that hurt and to feel that shame, I don’t know if you’re following me hahah

And omg, Marius weaponizing the genuine guilt is so wrong and so deliciously GOOD. (idc! it’s fiction! they’re not real people! let us have our dirty thoughts OK!)

When I first saw “unethical therapist Marius” on @monstersinthecosmos I was so immediately hooked. (I then sent this anon bc I needed to talk about it lmao, I was still not familiar with tumblr again after being away for a long time and I thought maybe people will think I’m weird but now I say fuck it bc Anne Rice never shunned away from people thinking her stories/characters were strange/too much.)

Marius is always so seemingly in control, and I love when he’s fooling himself that he’s doing the right thing when he KNOWS he’s not. That’s also why I like Pandora and him together, she kinda sees through his mask. Spoiler: I still remember that one part in Blood Communion after Marius kills Arjun where they’re all sitting around the table and Marius is furiously talking to Pandora and Lestat says: “I had never seen him so angry”, in other words; Lestat has never really seen Marius’ mask break like that, except now that he is upset with/about Pandora. Or when he’s helped out of the ice by Pandora and Santino in QOTD where he childishly snaps at her and says “I can walk unaided, thank you!” when Pandora reaches out to touch him, and she just gives him a shove and is like ‘“Fine girl, walk then lmao”

He wants to be this voice of reason, this stability etc, and he is, but he’s also human. So I love it when those kind of characters secretly give in to their bad side and try to justify it! I also love it when usually reserved people finally snap and can’t control themselves anymore when they finally get what they want, it’s my favorite thing. (There is this beautiful fic by @0junemeatcleaver0 where Marius kinda loses his composure at some points and he gives in to what he really wants and it’s so good. Highly recommend that fic in general.)

I LOVE headcanons, please tell me if you have some! These are some of mine regarding priest!marius:

- Marius has to actively restrain his thoughts from going wild when he sees Armand on his knees, or when the boy is reaching up to clean a shelf and his shirt rises and Marius can see the silky skin of his lower back. He’s practically drooling :)

- Armand secretly kind of knows the relationship between them is wrong, but he tries to test Marius by experimenting. (Sitting next to Marius and accidentally letting their knees touch etc that sort of thing, playing it dirty but also safe you know)

- Armand gets turned on when Marius is preaching in front of the crowd (idk how that shit works I’m not even religious, I never grew up religious lmao! how bad I am!) because Armand loves to see Marius in a position of power, and he loves how the people of the church look up to him.

- Armand has definitely thought about sucking Marius off under his robes when he’s speaking in front of a church full of people.

- At night, when Marius can’t think of nothing but Armand’s shapely legs and his lovely mouth, he turns to his Bible with the stubborn will of A Good Man and tries to ignore the insistent throbbing between his legs. And he can manage it, at least for a while.

- But then one night, he walks in on Armand praying on his knees and he walks up to tell the boy to go on home because it’s late and he should get some sleep, and the boy looks up from where he’s kneeling and says in a small voice, cheeks blushing; “I can’t, father. I’ll have sinful thoughts when I’m trying to sleep, I need to pray first.”

- And Marius offers he can help Armand with these thoughts, if Armand is willing to learn how to be a proper man of God.

- Nothing gets Marius more worked up than the idea of Armand calling him ‘ Father’ when they’re getting dirty together, it drives him feral

Alors… as Armand once told David Talbot; “Look, I’m deranged x”

* English is not my first language so apologies if there are some typos. Edit: I can’t believe I forgot the word “not” in the previous sentence for DAYS I have No Brains

[sms-labs]

Unlocking Food Safety: The Crucial Role of Shelf Stability Assessment

This blog post will delve into the significance of shelf stability assessment and explore the various aspects that make it a cornerstone of food safety. From regulatory compliance to quality control measures, join us on a journey through the intricacies of ensuring the food’s safety.

[artmindlens]

Anne Vallayer-Coster, Flowers in a celadon porcelain Vase and a Bust of Flora, with Raisins, Peaches, Plums and Books on a Louis VXI Desk, 1774.

The Illusion of Permanence: A Psychoanalytic Interpretation

At first glance, this painting speaks of elegance and harmony—a delicate arrangement of a bust, flowers, fruits, and objects carefully placed on a table. However, the deeper we look, the more we uncover a profound psychological dialogue between temporality and permanence. The bust, cast in stone and expressionless, evokes the image of something eternal—a figure who has withstood the test of time, much like the classical forms it references. But in contrast to this immovable permanence, the vibrant flowers in full bloom and the ripe fruit on the table introduce the concept of impermanence—symbols of life at its peak, but also of its inevitable decline.

The viewer is drawn into this tension: the desire to preserve beauty and control time versus the acceptance of decay and transience. The fruits, ripe and tempting, will soon rot, the flowers will wilt, and even the table’s meticulously arranged objects seem to sit on the edge of fragility. This dichotomy between what we can preserve and what we must let go invites an emotional response—one that resonates with the human condition and our constant balancing act between holding on and letting go.

Strength and Fragility in Leadership

When placed in a corporate or leadership space, this painting becomes a reflection of the internal dynamics of those in positions of power. The bust, solid and unchanging, represents the persona of the leader—poised, calculated, and seemingly in complete control. Leaders often need to project an image of stability and endurance—traits that the classical bust embodies. However, the flowers and fruits, placed in such close proximity, reveal an underlying truth: power, success, and beauty are fleeting, and leadership is often defined not only by the capacity to maintain control but by the ability to adapt to change and decay.

In a corporate setting, this painting evokes themes of legacy versus transience. The flowers and fruits suggest abundance, but with a fragile shelf life. A leader who resonates with this image is likely grappling with the reality that control is temporary, and true strength lies in navigating this impermanence with grace. The fruit and bust in tandem suggest that the outward projection of strength may mask inner vulnerabilities—a fear of losing control or power slipping away with time.

Yet, the abundance of life in the painting, despite its inevitable decline, offers a subtle message: the value of living in the present moment, maximizing potential, and recognizing that beauty can thrive even in fleeting moments.

Collector Profile: Strengths and Hidden Fears

The individual drawn to this painting is likely someone who possesses a deep sense of responsibility and introspection. They are reflective, valuing legacy, and are someone who strives to maintain a sense of composure and stability in both their personal and professional life. Yet, behind this strength lies a hidden fear: the fear of being forgotten or losing control. This person may be grappling with the ephemerality of success or life itself, recognizing that no matter how carefully arranged one’s life or business may be, it is always subject to forces beyond one’s control.

Emotionally, this person likely finds solace in routine and order, much like the objects in the painting are meticulously arranged. However, they may also experience moments of anxiety when confronted with the unpredictability of life. The fruit, at its peak, serves as a reminder that success, much like beauty, can only be preserved for so long.

[banarjeenikita]

Silicone Emulsion Manufacturing Process: How It Works and Why Quality Matters

Silicone emulsions are widely used across various industries, including textiles, automotive, personal care, construction, and agriculture, due to their unique properties such as water repellency, lubrication, anti-foaming, and heat resistance. The manufacturing of silicone emulsions requires precision, high-quality raw materials, and strict quality control measures to ensure a stable and effective product.

This article explores the silicone emulsion manufacturing process, the key factors affecting quality, and why businesses should choose reliable manufacturers for their silicone emulsion needs.

What is a Silicone Emulsion?

A silicone emulsion is a stable mixture of silicone oil, water, emulsifiers, and stabilizers. Since silicone oil is hydrophobic (does not mix with water), emulsifiers are added to ensure even dispersion, creating a uniform, milky or translucent liquid.

Silicone emulsions can be classified into:

Non-ionic emulsions – Stable across a wide pH range and used in textiles, coatings, and lubricants.

Anionic emulsions – Used in applications where high surface activity is required, such as defoamers and mold-release agents.

Cationic emulsions – Used for fabric softeners and hair care products due to their excellent adhesion properties.

Silicone Emulsion Manufacturing Process

1. Selection of Raw Materials

The process begins with selecting high-quality silicone oil, water, and emulsifiers. The type of silicone oil (dimethyl silicone, amino silicone, or modified silicone) depends on the end-use application.

Silicone Oil – Provides the key functional properties such as lubrication, water repellency, or anti-foaming.

Emulsifiers – Surface-active agents help mix silicone oil with water.

Stabilizers – Prevent phase separation and maintain long-term emulsion stability.

2. Emulsification Process

The emulsification process ensures homogeneous dispersion of silicone oil in water using high-speed mixing and mechanical shear.

a) High-Speed Mixing

The silicone oil and emulsifier are premixed to ensure proper coating of the silicone molecules. This mixture is then added to water while being continuously stirred at high speed.

b) High-Shear Homogenization

To achieve a stable emulsion, manufacturers use high-shear homogenizers, which apply intense mechanical force to break down silicone droplets into micron or submicron sizes. This process ensures:

Uniform particle size distribution

Improved stability and shelf life

Better performance in end-use applications

3. pH Adjustment and Stabilization

After emulsification, the pH level of the mixture is adjusted to prevent coagulation or phase separation. Stabilizers such as biocides or preservatives are also added to prevent microbial growth, ensuring long-term shelf stability.

4. Filtration and Quality Testing

Once the emulsion is prepared, it undergoes filtration to remove any impurities or undispersed particles. Manufacturers conduct rigorous quality control tests to ensure the product meets industry standards.

Key quality tests include:

Viscosity Measurement – Ensures the correct fluidity for application.

Particle Size Analysis – Confirms uniform droplet dispersion.

pH Testing – Ensures stability in various environments.

Thermal Stability Test – Determines performance under temperature fluctuations.

Freeze-Thaw Cycle Test – Assesses resistance to temperature changes in storage.

5. Packaging and Storage

After passing quality control tests, the silicone emulsion is packaged in drums, IBC tanks, or bottles, depending on customer requirements. Proper storage conditions are essential to maintain stability—most emulsions should be stored at room temperature away from direct sunlight.

Why Quality Matters in Silicone Emulsion Manufacturing

The performance and effectiveness of silicone emulsions depend heavily on the manufacturing quality. Here’s why quality control is critical:

1. Stability and Shelf Life

Poorly formulated silicone emulsions can experience phase separation, sedimentation, or microbial contamination. High-quality manufacturing ensures:

Long shelf life without separating or thickening.

Stable performance under different pH and temperature conditions.

2. Consistent Performance Across Applications

Industries such as automotive, textiles, and cosmetics require consistent product quality for smooth application and uniform results. Reliable manufacturers maintain:

Uniform viscosity and particle size.

High purity silicone content for enhanced performance.

3. Safety and Compliance

Silicone emulsions used in cosmetics, food processing, and medical applications must comply with FDA, REACH, and ISO regulations. Low-quality emulsions may contain impurities or harmful additives, leading to product failure or regulatory non-compliance.

4. Cost Efficiency and Customer Satisfaction

Using high-quality silicone emulsions prevents production issues, defects, and application failures, leading to lower costs and better end-product quality. Customers benefit from:

Reduced wastage due to product failure.

Improved customer satisfaction and brand reputation.

Choosing a Reliable Silicone Emulsion Manufacturer

To ensure high-quality silicone emulsions, businesses should partner with reliable manufacturers that offer:

ISO-certified production facilities with advanced R&D capabilities.

Customized formulations tailored to industry-specific applications.

Rigorous quality control testing to ensure consistency and performance.

Sustainable and eco-friendly production practices.

Technical support and documentation for regulatory compliance.

Conclusion

The silicone emulsion manufacturing process involves precise emulsification, stabilization, and quality control to create a stable and effective product. High-quality silicone emulsions play a crucial role in industrial coatings, automotive applications, personal care products, and textiles, making it essential to source from trusted manufacturers.

By choosing high-quality silicone emulsions, businesses can ensure consistent performance, safety, and cost efficiency, ultimately improving their product quality and customer satisfaction.

[tubetrading]

Behind the Scenes:  A Day in the Life of a Hot Sauce Producer

Morning:  Sourcing the Best Ingredients

The day starts early at Modern Food Products with the sourcing of fresh ingredients.  As a leading hot sauce supplier in KSA, the company emphasizes quality and consistency.  The procurement team works closely with local farmers to ensure a steady supply of high-quality peppers, garlic, and other essential ingredients.  The team conducts thorough inspections to ensure that only the best produce makes it into their sauces.

Farm Inspections and Quality Control

Farm Visits:  Regular visits to farms are essential to maintain strong relationships with farmers and to ensure sustainable farming practices.

Quality Checks:  Each batch of peppers is inspected for color, size, and heat level.  Only the peppers that meet the strict standards are approved for processing.

Late Morning: Production Begins

Once the ingredients arrive at the production facility, the real magic begins.  The production process at Modern Food Products is a well-oiled machine, designed to maximize efficiency while maintaining the highest standards of quality.

Washing and Preparing Ingredients

Cleaning:  All ingredients undergo a rigorous cleaning process to remove any dirt, pesticides, or contaminants.  This step is crucial for maintaining the purity and safety of the hot sauce.

Preparation:  Peppers are sorted, and stems are removed.  Garlic is peeled, and other ingredients are prepped according to the recipe specifications.

Mixing and Cooking

Recipe Formulation:  Modern Food Products prides itself on its proprietary recipes, which are carefully guarded secrets.  Each recipe is a precise blend of ingredients designed to deliver a unique flavor profile.

Cooking:  The ingredients are then cooked in large vats.  The cooking process is closely monitored to ensure that the flavors meld perfectly and that the sauce achieves the desired consistency.  Temperature control is critical, as overheating can alter the flavor and texture of the sauce.

Afternoon:  Bottling and Packaging

After cooking, the hot sauce is ready to be bottled.  This stage is as crucial as the preparation and cooking stages, involving stringent hygiene and quality control measures.

Bottling Process

Sterilization:  Bottles are sterilized to prevent any contamination.  This is a key step in ensuring the shelf stability of the hot sauce.

Filling:  The hot sauce is poured into bottles using automated machines that ensure uniformity and prevent spillage.  Each bottle is filled to the exact level to maintain consistency across batches.

Labeling and Packaging

Labeling:  Bottles are labeled with the brand’s distinctive design.  For clients interested in hot sauce private labelling in Saudi Arabia, Modern Food Products offers customization options to create unique labels that reflect their brand identity.

Packaging:  The labeled bottles are packed into boxes for distribution.  Packaging is designed to protect the bottles during transit and storage, ensuring that the product reaches consumers in perfect condition.

Late Afternoon:  Quality Assurance and Testing

Quality assurance is a cornerstone of Modern Food Products' operations.  Throughout the day, samples from each batch are tested to ensure they meet the company’s high standards.

Sensory Evaluation

Taste Testing:  A team of experienced tasters evaluates the flavor, heat level, and consistency of the hot sauce.  This step ensures that every batch delivers the expected taste experience.

Visual Inspection:  The color and texture of the sauce are inspected to ensure they align with the product specifications.

Laboratory Testing

Microbial Testing:  Samples are tested for microbial contamination to ensure the hot sauce is safe for consumption.

Chemical Analysis:  The pH levels and other chemical properties are analyzed to ensure the sauce’s stability and shelf life.

Evening:  Logistics and Distribution

As the day winds down, the focus shifts to logistics and distribution.  Modern Food Products, being a prominent hot sauce producer in the Kingdom of Saudi Arabia, has a well-established distribution network that ensures timely delivery to retailers and customers.

Inventory Management

Stock Monitoring:  Inventory levels are monitored in real-time to ensure there is always enough stock to meet demand.

Order Fulfillment:  Orders from retailers and private label clients are processed and prepared for shipping.

Shipping and Delivery

Distribution:  The packed hot sauce bottles are loaded onto trucks for delivery to various locations across KSA.  The logistics team ensures that the products are delivered on time and in perfect condition.

Export:  For international clients, including those looking for a hot sauce supplier in KSA, the export team handles all the necessary documentation and logistics to ensure smooth international shipping.

Conclusion:  The Passion Behind the Spice

The journey of hot sauce from farm to bottle is a testament to the dedication and passion of the team at Modern Food Products.  As a leading hot sauce producer in the Kingdom of Saudi Arabia, the company’s commitment to quality, innovation, and customer satisfaction is evident in every bottle they produce.  Whether you are enjoying their signature hot sauce or benefiting from their hot sauce private labelling in Saudi Arabia, you can be sure that each drop is crafted with care and expertise.

So, the next time you reach for that bottle of hot sauce, remember the intricate process and the hardworking individuals behind it.  From the early morning farm inspections to the late evening logistics operations, every step is a crucial part of bringing that fiery flavor to your table.

[tanyaexports]

The World of Pink: Unveiling the Magic Behind Your Favorite Food Colors

Pink food coloring takes center stage in countless treats, from bubblegum frosting to rosy macarons. But have you ever wondered how this vibrant hue transforms your favorite dishes? Delving deeper, we'll explore the fascinating world of pink food colour manufacturer, uncovering the science and creativity behind these delightful pigments.

Natural vs. Synthetic: A Spectrum of Pinks Helvetica Neue

Pink food colour manufacturer offer a spectrum of options, catering to both health-conscious consumers and those seeking bold hues. Here's a breakdown of the two main categories:

Natural Pink Colors: Derived from fruits, vegetables, and minerals, these colorings offer a subtler, softer pink. Beetroot juice, hibiscus extract, and anthocyanins (found in berries) are some popular natural sources.

Synthetic Pink Colors: Manufacturers create these vibrant pinks through a controlled chemical process. They are often more cost-effective and produce a wider range of intense shades. However, some consumers prefer natural options due to potential concerns about artificial ingredients.

The Art and Science of Pink Perfection

Creating the perfect pink shade requires a delicate balance of science and artistry. Manufacturers employ sophisticated equipment and expertise to ensure consistent color, stability, and safety for consumption. Here's a peek behind the curtain:

Selection of Raw Materials: Whether natural or synthetic, the starting materials undergo rigorous testing to ensure purity and suitability for food applications.

Color Formulation: Food scientists meticulously blend different colorants to achieve the desired pink shade. Factors like lightfastness (resistance to fading) and shelf life are crucial considerations.

Quality Control: Throughout the production process, stringent quality checks guarantee consistent color and adherence to food safety regulations.

Beyond the Bakery: A World of Pink Applications

Pink food coloring isn't limited to frosting and candy. It plays a vital role in various food applications, including:

Dairy Products: Yogurt, ice cream, and pink-hued milkshakes often incorporate pink food coloring.

Meats and Seafood: Some processed meats and seafood may utilize pink colorings to enhance their appearance.

Beverages: Pink drinks like fruit punches and sports drinks often rely on food coloring for a visually appealing hue.

The Future of Pink: Innovation and Sustainability

As consumer preferences evolve, Pink food colour manufacturer are constantly innovating. are some exciting trends to watch:

Natural Color Focus: The demand for natural colorings is on the rise. Manufacturers are exploring new and sustainable ways to extract vibrant pinks from natural sources.

Clean Label Movement: Consumers are increasingly interested in products with recognizable ingredients. Manufacturers are responding by developing "clean label" pink colorings with simpler formulations.

A Touch of Pink: Adding Vibrancy to Your Plate

Pink food colour manufacturer plays a significant role in creating visually appealing and delightful food experiences. From the vibrant hues in candies to the subtle blush in yogurt, these colorings add a touch of magic to our plates. As the industry continues to evolve, we can expect even more innovative and sustainable ways to bring the world of pink to life!

[justsomevids1]

🍑 single leg RDLs - a unilateral movement that also allows you engage your core and test your stability. This one may be a little challenging so holding a wall can help (as shown) single leg movements are always going to be great since it allows you to work on muscle imbalances and pay attention to one bootycheek at a time. 🍑 Reverse deficit lunges - my fav shelf building exercise and unilateral movement. 🍑 RDLs - a fav of mine! A slight bend in the knee allows this exercise to be more glute focused. Although this targets the hamstrings too, definitely one of my staples in my glute routine 🍑 Step ups - scientifically proven to have the highest glute activation. Once you get the form down you really feel these. Hinging your hips and having a slight touch of the toe helps keep the tension on the glutes. 🍑 Sumo squats - another staple, I feel like once you master the form the glute activation is amazing. Squat variations are also very great for activating the glutes

[trashyandtiredsol]

Okay @kredena-dark you have unlocked an unskippable rant!!! :D

Some of this is just me explaining stuff, so don't mind that- actually idk I'm just info dumping rn, it explaining everything in full detail, but still explaining :P

Idk how long it'll be so- CUT TIME

💚Okay- posca pens!! Fuckin love those!! It's a liquid marker of sorts and there are thinner nib ones and thicker nib ones. There's also a very limited amount of color options. Which include pastel like colors, black, white, gray, silver, gold, basic color saturated colors, forgot if the green is more of a forest green or a more vibrant green tho :P

They can be so smooth and solid looking!! Which is what I like about them!! It's like markers but better!! :D

Really wanna get every single color for myself instead of only using them at school :/

💚 Woodworking has been going really great so far!! For woodworking 1 I took last year, it was introducing all the machines, taking safety tests on those machines plus ones for how to be safe in the workshop. It's where I made a box and a shelf were the drawer is now stuck in, which sucks, plus a phone holder with 2 holes for pencils.

Woodworking 2- very nice~ I'm working on another shelf, this time with 3 drawers!! And hopefully they won't get stuck :P. We also make a bowl, which I'll fully fully work on once my shelves done!! We actually learned a new machine for this!! It's able to make the wood rounded, so we can make a bowl and practice making the wood rounded.

💚Ink is a very nice tool for traditional art in my opinion!! You can put a blob of sorts and shape it however you want, then once it's dry you can use a sharpie or a pen or a fineliner sharpie pen to make something out of it :D

You can also just use the line pens and sharpies by themselves and create different values with thicker or thinner lines and I have shaky hands!! Which can really make your lines feel more organic in a way!! Also really helps me feel loose drawing!! But then sometimes it's rather annoying, like with digital art and when I want to make smooth straight and curved lines!!

💚 Speaking of digital art~

I ABSOLUTELY LOVE HOW THAT'S BEEN GOING FOR ME SINCE I'VE STARTED DIGITAL ART!! :D

I think it was..... Less than a year ago? Around that long ago :P

Anyway- I've made myself my own Sona and it's great!! My hair color and just having a pixie cut hair works quite well with the cat ears!! And all the markings and just- everything that's gone into making them has been so great~

And the art apps I use!! It took a few tries with multiple other art apps and looking up which would work for a phone and what was free to use. But I found Infinite Painter and HiPaint and they are so great!!

I found Infinite Painter first off, and it's worked splendidly and hasn't crashed or glitched on me at all!! And the brush options are so nice!! It's a great beginner digital art app, it doesn't overload you with so many brush customizations!! Even though there still are plenty of customizations, you don't have to adjust them if you don't want to!! You can just change the opacity and size of it if you want!!

And then there's HiPaint!! I REALLY like the brushes this app has, it's actually so much better than Infinite Painter!! And you can customize the stabilizer!! I currently have it a 20%. I actually thought I'd have it at some higher percentage since my hands shake, but it's quite comfortable at 20%!! I could maybe slide it to 21 -25% , just for a bit more smoothness. And- this app has glitched out once before and it wouldn't let me do anything at all!! So I tried restarting my phone a couple times and that didn't work so I uninstalled it AND I FRICKIN LOST MY PROJECTS ON IT AJSJDJFJFFKDJF that fuckin sucked, but luckily I already posted the doodles I did on there and I screenshotted the sona sketch I did, but I did loose my linework and the start of me coloring it :/. But I did redo the linework and finished it all and it looks very nice!! So didn't really lose anything permanently!! It hasn't glitch again so that's good~

💚hmmmm I'm running out of what to add!! Might just leave this as is~

Idk I wanna show this as soon as possible so I can talk more about this with you Kredena!!

(this is mainly for Kredena, but to anyone else reading, I hope you like this all!!)

Ye you know what idk what else to add, probably all my head cannons and such for every fandom I've ever been in, but I don't even remember all of that rn so- this is it I guess, maybe at least for now!! :D

💚Update: BANNER IDEAS FOR MY BLOG HERE :D

I have some very nice ideas!! There's one with my sona wearing my in progress green scarf!! There's another with a winter setting with a certain way the trees would look that I really wanna try doing!! There's a flower pattern idea for spring!! I also wanna do one with a pattern with better pumpkins and fall leaves and candy corn!! For summer I'd probably do a Sona drawing with a sunny background with my sona wearing shades and, OH OH MAYBE STANDING IN AN OCEAN!! OH I LOVE THOSE CONCEPTS SO FRICKIN MUC AJSJDDJFJajsjsjdjsffjdjAHSHDajsjdhASJDHDjajsdj!!