{"id":17811,"date":"2024-06-17T16:34:33","date_gmt":"2024-06-17T14:34:33","guid":{"rendered":"https:\/\/idro.es\/?p=17811"},"modified":"2024-06-17T16:39:52","modified_gmt":"2024-06-17T14:39:52","slug":"pasando-la-prueba-de-sabor","status":"publish","type":"post","link":"https:\/\/idro.es\/en\/pasando-la-prueba-de-sabor\/","title":{"rendered":"PASSING THE TASTE TEST"},"content":{"rendered":"<h2><strong>how HPP improves flavor, safety and shelf-life for sauces.<\/strong><\/h2>\n<p><strong>Did you know\u00a0<\/strong><a href=\"https:\/\/www.jbtc.com\/foodtech\/products-and-solutions\/solutions\/high-pressure-processing\/\"><strong>High Pressure Processing (HPP)<\/strong><\/a><strong>\u00a0offers substantial benefits for sauce processors? This clean-label technology from JBT Avure, famed for its ability to preserve taste and texture, delivers significant food safety and shelf-life advantages that can increase the commercial viability of a brand.<\/strong><\/p>\n<p>More than this, HPP improves the\u00a0<strong>consistency and viscosity of sauces<\/strong>\u00a0without the need to use binders by optimizing the biochemical properties of starch found in most sauces such as swelling and solubility, as well as decreasing retrogradation which maintains organoleptic quality.<\/p>\n<p>\u201cThe two benefits of HPP for sauces are microbial control and organoleptic,\u201d\u00a0<strong>says Errol Raghubeer, Senior Vice President for HPP Science &amp; Technology at JBT Avure.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/spaguetti-web.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-17802\" src=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/spaguetti-web.jpg\" alt=\"Salsa bolo\u00f1esa con HPP\" width=\"535\" height=\"357\" srcset=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/spaguetti-web.jpg 535w, https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/spaguetti-web-300x200.jpg 300w\" sizes=\"(max-width: 535px) 100vw, 535px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>\u201cWhen you HPP sauces, they tend to have a\u00a0<strong>better mouthfeel<\/strong>, a better quality because of the unique behavior of starches under pressure, giving you a better consistency and viscosity.<\/p>\n<p>\u201cThen there are the\u00a0<strong>food safety and shelf-life<\/strong>\u00a0advantages: HPP will get rid of dangerous bacteria like listeria, and at the same time it will inactivate spoilage bacteria, as well as yeast and mold.\u201d<\/p>\n<p>The result, says Raghubeer, is that it is very easy to consistently achieve\u00a0<strong>six-nine months of shelf-life<\/strong>\u00a0for sauces (depending on ingredients and packaging) by using HPP.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Boosting quality<\/strong><\/h3>\n<p>Highly-processed foods have received a bad press of late with media and consumer concern growing over the presence of preservatives and other additives; here again HPP can play a beneficial role.\u00a0According to Raghubeer, HPP allows processors to\u00a0<strong>reduce or eliminate<\/strong>\u00a0some of the binders or gums commonly used in sauces to give them body by effectively delivering the desired consistency without the need for additives.<\/p>\n<p><a href=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/torpedo-web.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17805\" src=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/torpedo-web.jpg\" alt=\"\" width=\"535\" height=\"355\" srcset=\"https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/torpedo-web.jpg 535w, https:\/\/idro.es\/wp-content\/uploads\/2024\/06\/torpedo-web-300x199.jpg 300w\" sizes=\"(max-width: 535px) 100vw, 535px\" \/><\/a><\/p>\n<p>\u201cTypically, shelf-stable sauces can last for as much as a year, but these sauces often don\u2019t have any taste or flavor and manufacturers also need to add preservatives,\u201d he says. \u201cWith HPP, the\u00a0<strong>original product taste and texture<\/strong>\u00a0is kept intact and there is also no need to use chemical preservatives to extend the shelf-life.\u201d<\/p>\n<p>A further benefit can be found with more delicate sauces that shouldn\u2019t be heated too much. In these cases, HPP will\u00a0<a href=\"https:\/\/www.jbtc.com\/foodtech\/products-and-solutions\/products\/high-pressure-processors\/hpp-applications\/\"><strong>preserve flavor and nutrition<\/strong><\/a>\u00a0significantly; elements which are lost if the sauces are overcooked. An additional benefit of HPP\u2019d starches is that they can be easier to digest which is of importance to certain population groups, particularly the elderly.<\/p>\n<p>Raghubeer adds: \u201cThere\u2019s a big upswing in demand for HPP among sauce processors right now. Companies want a\u00a0<strong>better quality sauce<\/strong>\u00a0and they can achieve that by using HPP.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p>Fuente: JBT Avure<\/p>\n<p>&nbsp;<\/p>\n<p>Para ampliar informaci\u00f3n sobre nuestro nuevo servicio contactar directamente con:<\/p>\n<p><strong>Jos\u00e9 Ram\u00f3n Fern\u00e1ndez \u00c1lvarez &#8211;\u00a0m\u00f3vil: 627256461 &#8211;\u00a0joseramon.fernandez@idro.es<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>how HPP improves flavor, safety and shelf-life for sauces. Did you know\u00a0High Pressure Processing (HPP)\u00a0offers substantial benefits for sauce processors? This clean-label technology from JBT Avure, famed for its ability to preserve taste and texture, delivers significant food safety and shelf-life advantages that can increase the commercial viability of a brand. More than this, HPP [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":17809,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[252],"tags":[388,365,100,319,393,382],"class_list":["post-17811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-alertas-alimentarias-en","tag-altas-presiones-hidrostaticas","tag-hpp-en","tag-idro-en","tag-salsas-en","tag-servicio-maquila-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Food security<\/title>\n<meta name=\"description\" content=\"Did you know High Pressure Processing (HPP) offers substantial benefits for sauce processors? 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