Application of HPP Ultrahigh Pressure Process in Children's Food
Ultra-high pressure processing is a scientifically proven, cost-effective method for ensuring the safety of fresh, refrigerated children's food while preserving the nutritional content, flavor and functional properties of the food.
As a premium non-thermal processing technology, HPP eliminates pathogens in heat-sensitive formulas of fresh fruit-based children's foods. In addition, it slows the growth of spoilage microorganisms while keeping vitamins, enzymes and other heat-sensitive active substances largely intact. Conventional thermal sterilization processes and added sugars or additives in the formula can negatively affect the taste and nutrition of children's food, while HPP ultra-high pressure processing uses cold water to transmit pressure to protect the safety, hygiene and freshness of the food and preserve the original taste of the ingredients.
Flexible plastic materials used for pre-packaging HPP foods must be waterproof and airtight and able to be compressed by at least 15%. Certain material specifications, such as oxygen and moisture barriers, are critical to extending shelf life.
Because the product is HPP-processed after packaging, costly food safety recalls that damage brand reputation can be avoided.
Advantages
• Natural product - no heating required, no additives required
• Fresh taste - maximum retention of flavor compounds, nutrients and texture
• New healthier and fresher products – to meet customer needs
• Significantly extends refrigerated shelf life - reduces spoilage microorganisms and facilitates cross-regional sales
• Improve and maintain product quality over longer shelf life
• Post-packaging processing to ensure food safety - meet regulatory requirements
Product concept evaluation and application services
Process Validation
Start with access to our experts at the HPP Application Center, where we will provide comprehensive support from initial concept evaluation to in-house inoculation challenge experiments, from product formulation, packaging guidance to HACCP establishment, designed to accelerate your HPP product to market.
Effect of HPP on Microbial Effects
Effect of HPP on Listeria, E. coli and Salmonella inoculated in children's food
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
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