This invention relates to a rapid prediction method for the spoilage period of heat-sensitive, oil-containing powdered products. The method includes: measuring the
shelf life (t) of pure oil products from different manufacturers with the same
shelf life; measuring the OSI value of the oil at 120°C and calculating the average value (a); placing the oil-containing powdered products in ovens at different temperatures for
fortification, and determining the highest
fortification temperature (T) at which
browning does not occur; taking pure oil with an OSI value of a ± 0.1 h and measuring the sensory spoilage period (d days) of the pure oil at T°C, and calculating the average
peroxide value rate (V1); fortifying the oil-containing powdered products at T°C for d days; taking oil-containing powdered samples before and after
fortification, extracting them with an
organic solvent to obtain the extracted oil before and after fortification, and calculating the average
peroxide value rate (V2); if V2 ≤ V1, then the predicted spoilage period of the oil-containing powdered products is ≥ t. This invention provides a simple and highly accurate method.