Pasteurizing Chilli Relish to extend shelf life
We have a chilli relish which is a cold blend, it needs to be refrigerated after bottling to retard the natural fermentation process that chilli goes through. We are looking at the possibility of pasteurizing to give shelf life without the need of refrigeration, my question, is this possible ?
Who can I speak to who could assist with this.
We are also looking to upscale and need assistance in tweaking the recipe so that in bulk production we don’t lose the color, texture and taste.
We have a chilli relish which is a cold blend, it needs to be refrigerated after bottling to retard the natural fermentation process that chilli goes through. We are looking at the possibility of pasteurizing to give shelf life without the need of refrigeration, my question, is this possible ?
Who can I speak to who could assist with this.
We are also looking to upscale and need assistance in tweaking the recipe so that in bulk production we don’t lose the color, texture and taste.
Hi Shaun,
After pasteurization the color will be affected.
Not sure, but HPP may not have these effects.
Not sure, but HPP may not have these effects.
Excuse my ignorance but I am not a food technologist or scientist so the acronym’s used go straight over my head
Hi there, thx for the response, what is HPP ?
Excuse my ignorance but I am not a food technologist or scientist so the acronym’s used go straight over my head
Hi Shaun, HPP stands for HIGH PRESSURE PROCESSING - it is a process that involves cold water instead of heat but under very high pressure.
Eurofins provides a good explanation on their website - here it is...