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Obtaining conservable liquid foods at room temperature and stable without additives. Ultra-High pressure homogeneization treatment (UHPH)

The UHPH system is a new technology based on the same principles as homogenization, but with pressures up to 400 MPa. UHPH simultaneously allows the sterilization of liquid foods, destroying microbial vegetative forms and spores, and physical stabilization without additives (prevents precipitation and separation of components that constitute an emulsion), maintaining the natural colour, taste, nutritional value and appearance of the product.

The benefit of the UHPH system, in relation to traditional sterilization heat treatments, resides in obtaining higher quality products, more stable and less affected from an organoleptic and nutritional point of view, with lower energy consumption and no additives.

Applications

The market it is aimed at is the beverage sector, including subsectors of dairy products, juices, vegetable drinks and soups.

  • When applying UHPH treatment to milk for the manufacture of yogurt, there is an increase in the water retention capacity of yogurt (absence of syneresis) resulting in better texture characteristics without the addition of powdered milk as required in industrial production.
  • By applying the UHPH treatment to milk for the production of fresh cheese, the water retention capacity of the cheese increases (improved yield), which leads to a good texture.
  • In dairy and vegetable drinks, it produces the same effects as sterilization in relation to food safety, but increasing its stability and making the addition of additives unnecessary.