Our process of pascalisation applies to cold-pressed juices with the aim of keeping (preserving) their qualities.
We apply as fast as possible (pressure rise of less than one minute), a hydrostatic pressure of 4000 bars on plastic bottles, containing some juice freshly pressed, then we release immediately the pressure. This proven process allows us to stabilize juices by high pressures and to increase their shelflife up to 3-4 weeks instead of a few days.
Our experiment and our researches allowed us to know that it is not necessary to apply a too high scale of pressure, for juices. The application of an adapted pressure is enough to increase their shelflife from a few days to several weeks while still preserving their natural, organoleptic qualities (colors, flavor, texture, etc.), nutritional values, vitamins, freshness etc.
Indeed, beyond 3 weeks after the treatment (HPP processing), the quality of juices degrades in time, because of the enzymatic action. We think that in order to guarantee a premium fresh product, in a logic of " clean label " and " short circuit " it is not relevant nor coherent to have shelflife of more than a month.