UHPH technology applied to broths, creams and gazpachos significantly enhances stability, texture, and microbiological safety, enabling the production of more homogeneous, natural, and shelf-stable products:
In broths, and vegetable-based creams, the UHPH process drastically reduces particle size and promotes a uniform distribution of solids, preventing phase separation and sedimentation during storage. This results in a finer, smoother, and more consistent texture, even in formulations containing high levels of vegetables, legumes, or added proteins. In products such as gazpacho and chilled soups, the technology improves colloidal stability and product homogeneity without requiring high levels of stabilizers or thickeners. It also helps preserve a brighter color and a fresher sensory profile by minimizing thermal impact compared to conventional heat treatments.
For functional broths enriched with vitamins, minerals, or bioactive ingredients, UHPH enables better dispersion of components, reducing graininess and improving mouthfeel. It may also enhance the bioavailability of certain nutrients by optimizing their distribution within the food matrix. In addition, this technology supports the development of clean-label products by reducing the need for preservatives and stabilizers. Its combined homogenization and microbial reduction effects allow for safer products with extended refrigerated shelf life, and even compatibility with aseptic processing systems, while maintaining fresh-like sensory qualities.
