HPP Product Applications: Ice Cream

High Pressure Processing (HPP) is a unique food preservation method that utilizes cold water and high pressure (up to 87,000 psi) to enhance and preserve ice cream ingredients.

Unlike traditional thermal pasteurization methods, HPP naturally extends shelf-life without heating the product to extremes that can damage the nutritional qualities of the food. HPP is a natural preservation technique, using nothing more than water and pressure, eliminating the need for added chemicals and preservatives.

In addition to HPP preserving certain ice cream ingredients, like fruit purees, it can also help to improve the consistency of the ice cream mix. The pressure enhances the thickness and creaminess of the mix, naturally reducing the need for added fats and emulsifiers.

In short, applying HPP to pre-frozen ice cream ingredients allows for cleaner labels, better mouthfeel, all while adding an additional layer of food safety.