HPP technology is widely used in sauce products. Due to uniform pressure and thorough sterilization, and there is no strong temperature change in the whole sterilization proces. The original color, aroma, taste and nutrients of the sauce can be perfectly preserved. The taste is kept at its best. It is even more advantageous for the development of low-salt and preservative-free sauce products.
The main advantages of HPP sauces:
- Maintain the distinctive taste, aroma and nutrition of the sauce.
- Sterilized enough, no need to add preservatives.
- Develop more nutritionally valuable sauce products.