Guacamole: an innovative and fashionable stabilisation process!

  • Published on 8/04/2016 - Published by Market News Service / FruiTrop
  • FruiTrop n°239 , Page From 8 to 8
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High-pressure stabilisation treatments, already widely employed in the food industry, can eliminate micro-organisms without affecting taste, texture or colour. However, most enzymes remain intact and sporulated bacteria are not destroyed. The technique developed under the European HIPSTER project, which combines isostatic high pressure and heat treatment, meets this double challenge of food safety and stability. Laboratory tests have been able to extend the storage life of guacamole from 3 to 30 days. An industrial pilot with a 30-litre treatment capacity is set to be tested in late 2016. 

Source: www.hipster-project.eu,
January 2016 edition of “process alimentaire”

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