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The HPP Advantage
Preservation of Nutritional Content: The processing temperature during HPP is always lower than 50℃ to reduce protein denaturation and loss of nutrients. HPP preserves the same level of appearance flavoring and taste as fresh foods.

Increase Food Safety: Under 300-600MPa, the microbial cell membrane of food-born pathogens and bacteria become damaged and permeability changes, affecting microbial growth; within 24 hours, microbial activity decreases steadily, lowering microbial count to the minimum possible.


Preservation Through Bacterial Inactivation: In the past, to pass food preservation safety regulations, preservatives or bacterial inhibiting agents are added to food during manufacturing in limited, regulated dosages. The HPP process uses physical methods to reduce microbial count, achieving the goal of prolonged preservation without adding little to no additional preservatives.

Texture Improvement and Product Innovation: With HPP process, starches will gelantinize and protein coagulation will increase to give a quality texture and innovative product that traditional heat processing cannot compete.

Reduce Salt: During the production of various traditional foods such as meat balls, fish balls, or squid balls, salt (NaCl) must be added to create a viscous texture by releasing salt-soluble proteins. With HPP, a natural way of gelatinization can reduce salt usage while meeting the demand for healthier, tastier foods.

 

Food Pasteurization Comparison 

 

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