High Pressure Processing
Caritas Khanh Hoa Factory is one of the very few pioneering facilities in Vietnam to apply HPP (High Pressure Processing) technology in the production of pure fruit juices. This is a world-leading non-thermal high-pressure processing technology.
HPP - High Pressure Processing is a food processing method that uses water pressure ranging from 4,000 to 6,000 Bar (equivalent to the pressure at 60,000 meters below sea level) to pasteurize products at room temperature. This allows for the preservation of nutrients, vitamins, flavors, and texture of the products.
Advantages:
- Compared to heat treatment, foods processed with HPP retain their fresh taste, original texture, structure, and nutrients. Since HPP can be performed at ambient temperatures, it eliminates the risk of high heat altering the flavor, color, and texture of the product.
- The product preserves the flavor, texture, structure, color, and nutritional value of pure fruits.
- Longer shelf life compared to conventional products.
- Ensures food safety and hygiene.
- Complies with the strictest standards of the U.S. Department of Agriculture (USDA).
- No chemicals or preservatives are used.
