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Could HPP be the secret weapon in the battle to reduce sodium?
date:May 30, 2012
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HPP - or cold pasteurization - allows products to be treated in their final packaging, with flexible containers carrying the product into a high-pressure chamber, which is flooded with cold water and pressurized fora fewminutes.

The pressure acts uniformly and instantly, regardless of the products size or shape, causing lethal damage to the cellular structure of bacteria, molds and yeasts.

Packaging

The high hydrostatic pressure does not damage the structural components of the food itself

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