Ultra High Pressure Homogenisation (UHAPH)
Ultra high pressure homogenisation (UHPH) allows homogenising and preserving liquid foods (juices, smoothies, broths, dairy products, syrups, concentrates, etc.) in a single phase, improving their sensory, nutritional and/or technological quality compared to conventional thermal preservation processes.
Ultra High Pressure Homogenisation (UHPH) is a technology that allows homogenising and preserving liquid foods (juices, smoothies, broths, dairy products, syrups, concentrates, etc.) in a single phase, improving their sensory, nutritional and/or technological quality compared to conventional thermal preservation processes. Furthermore, in some applications, UHPH allows texturising, improving the extraction of compounds of interest or improving the stability of products, reducing the use of additives and allowing cleaner labels.
AZTI collaborates with food companies in the development of products made with this new technology, accompanying them from the formulation of foodstuffs and the optimisation of the treatment, to the performance of pilot and pre-industrial tests.
