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Predictive Modeling for Cannabinoid Stability Over Shelf Life

Poster provided by Stillwater Foods
Published: Sep 20, 2018   

The growth potential of the cannabis industry both nationally and internationally is astronomical. Market research (BDS Analytics) predicts that the medical and recreational industries combined is expected to reach $57 billion in 2027. Cannabis currently falls under a unique legislation regime due to federal legality, differing from state to state. This disjointed approach to industry regulations and analytical methodology creates a lack of standardization when essential to deliver clean, consistent cannabis products. Furthermore, a distinction among regulations must exist between inhalable, edible, and topical products where it currently does not in the state of Colorado.

We must treat edibles as a functional food (under FDA jurisdiction) to optimize consumer safety and experience. Unlike the food and beverage industry, edibles are produced for near-term consumption; minimal consideration is given to cannabinoid stability throughout product shelf life. Stability is an important component of high-quality edibles because cannabinoid degradation will result in an inconsistent dose and may diminish consumer experience by producing a high that is too variable.

Historically, there has been a gap in the cannabis industry for an analytical method to measure and predict cannabinoid stability. The data generated using the Rancimat method will provide valuable insight into cannabinoid stability and help forecast potency over the course of shelf life in functional food applications. The primary goals of these experiments were to establish a benchmark system for cannabinoid stability with known food products and provide a leading indicator for cannabis quality. While these data are exciting indicators of cannabis stability in the food industry, our results should be interpreted as general scoping. Additional data must be collected from multiple sources to support and quantify our hypotheses:

- THC Distillate is far more stable than standard food oils

- Stability of distillate is directly proportional to oil potency

Poster kindly provided by the team at Stillwater Foods. If you have any questions about the work presented in this poster please contact Paige Appleton, Food Scientist, Stillwater Foods on paige@stillwater.life 

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