Sauce sterilization
HPP ultra-high pressure sterilization technology is widely used in sauce products. Due to the uniform pressure, thorough sterilization, and no drastic temperature changes during the entire sterilization process, it can perfectly preserve the original color, aroma, taste and nutrients of the sauce, keeping its taste in the best state. It is even more advantageous for developing low-salt and preservative-free sauce products.
Key benefits of HPP sauces
- Maintain the unique taste, aroma and nutrition of the sauce
- Complete sterilization, no need to add preservatives, safer to eat
- Can be used to develop sauce products with low salt, low sugar, no additives, and more nutritional value
Advantages of HPP ultra-high pressure sterilization
pure physical sterilization
HPP ultra-high pressure sterilization process without adding any chemical preservatives to maintain the original nutritional content and sensory properties of food
Extended shelf life
Because HPP technology can kill microorganisms and inhibit their reproduction, it can significantly extend the shelf life of food.
Efficient sterilization
Can kill all kinds of pathogenic bacteria in food, mold and yeast and other microorganisms to ensure the safety of food
Broad application industry
Suitable for fruit and vegetable juice, meat products, dairy products, fruit and vegetable puree, prefabricated vegetables and other food processing and preservation
Energy saving and environmental protection
Compared to traditional heat treatment processing technology, HPP ultra-high pressure processing process consumes less energy and does not produce industrial "three wastes".
New Market Opportunities
For some products, HPP is the only technology allowed. HPP non-thermal processing technology has been particularly popular in recent years and is sought after by consumers.
You may be concerned about these
You may be concerned about these