DSM-Firmenich

Last updated February 26, 2026

Innovation Areas

1,533

Inventors

Collaborations

Aqueous phase thermodynamic stabilization: DSM-FirmenichLast 5 Years Research Landscape

Active ingredient degradation and unwanted crystallization during storage lead to flavor loss and product instability. Engineering the solvent-solute interaction through precise control of water activity and phase behavior prevents ingredient oxidation and maintains delivery system integrity.

What technical problems is DSM-Firmenich addressing in Aqueous phase thermodynamic stabilization?

Active ingredient chemical instability

(5)evidences

Aqueous environments trigger acid-driven degradation, oxidation, and unwanted crystallization of sensitive flavor and food components. Preventing these degradation pathways ensures shelf-life and sensory consistency in liquid delivery systems.