A company that has a large market share of the mustard market obtains products from

3 difference sources.  They are interested in increasing the shelf life of their products, especially sweet hot mustard and horseradish. The major concern is the loss of "heat" in the products. The company has been unable to find the cause of loss of heat. The products can’t be sold during the first two weeks after manufacture because of excess "heat". Then they come into an equilibrium. Loss of "heat" then occurs over time. Some tasters can detect significant loss after 6 months of room temperature storage. They would like to see no change for at least 12 months.