Refers to the process of extracting juice without using heat. This technology, unlike centrifugal extraction, prevents the oxidation of the ingredients and preserves the nutrients and the original flavor of fruits and vegetables.
Is a cold pasteurization technique by which products,
already sealed in its final package, are introduced into a vessel and subjected to a high
level
of isostatic pressure (300–600MPa/43,500-87,000psi) transmitted by water.
Pressures above 400 MPa / 58,000 psi at cold (+ 4ºC to 10ºC) or ambient
temperature
inactivate the vegetative flora (bacteria, virus, yeasts, moulds and parasites) present in
food,
extending the products shelf life importantly and guaranteeing food safety. High Pressure
Processing
respects the sensorial and nutritional properties of food, because of the absence of heat
treatment,
and maintains its original freshness throughout the shelf-life.
Unlike flash pasteurization and pasteurization, the HPP process does NOT expose the product at high temperatures at any time. In this way, the original nutritional values remain intact.
Increases the regular shelf life of food and beverages, achieving a shelf life up to 10 times higher.
Improves the safety of food, because the process inactivates pathogens such as E-coli, Salmonella and Listeria.
The food and beverages that are submitted to the HPP process retain their natural flavor, color and texture; resulting in a fresher and more attractive product for consumers compared to pasteurized foods under heat.