Table 21.1 Commercial pressurised food products in Japan, Europe and the United States in the last ten years(after Cheftel, 1997) Company Product P/T/time combination Role of hp JAPAN Meidi-ya Fruit based products(pH 4.5); jams 400MPa, 10-30min, Pasteurisation, improved gelation, faster sugar 3 (apple, kiwi, strawberry): jellies 20°C penetration; limiting residual purees; yoghurts: sauces pectinmethylesterase activity Pokka Corp(stopped Grapefruit juice 200 MPa 10-15min. Reduced bittern 5°C Wakayama Food Ind Mandarin juice(winter season only) 300-400 MPa, 2-3 Reduced odor of dimethyl sulphide; reduced (only≈20% of HP juice in final juice20°C thermal degradation of methyl methionine sulphoxide: replace hrst thermal pasteurisation 2 before packing: 90C, 3 Nisshin fine foods Sugar impregnated tropical fruits(kept 50-200MPa Faster sugar penetration and water removal at-18C without freezing). For sorbet and ice cream Fuji chiku mutterham Raw pork ham 250MPa. 3 hours Faster maturation (reduced from 2 weeks to 3 hours); faster tenderisation by internal proteases, improved water retention and shelf Kibun(stopped in Shiokara and raw scallops Microbial sanitation. tenderisation. control autolysis by endogenous proteases Yaizu fisheries(test Fish sausages, terrines and 'pudding 400 MPa Gelation, microbial sanitation, good texture of raw hP gel Raw’sake( rice wine Yeast inactivation, fermentation stopped without heating438 The nutrition handbook for food processors Table 21.1 Commercial pressurised food products in Japan, Europe and the United States in the last ten years (after Cheftel, 1997) Company Product P/T/time combination Role of HP JAPAN Meidi-ya Fruit based products (pH < 4.5); jams 400 MPa, 10–30 min, Pasteurisation, improved gelation, faster sugar (apple, kiwi, strawberry); jellies; 20 °C penetration; limiting residual purées; yoghurts; sauces pectinmethylesterase activity Pokka Corp. (stopped Grapefruit juice 200 MPa, 10–15 min, Reduced bitterness c2000–2001) 5 °C Wakayama Food Ind. Mandarin juice (winter season only) 300–400 MPa, 2–3 min, Reduced odor of dimethyl sulphide; reduced (only 20% of HP juice in final juice 20 °C thermal degradation of methyl methionine mix) sulphoxide; replace first thermal pasteurisation (after juice extraction) and final pasteurisation before packing: 90 °C, 3 min Nisshin fine foods Sugar impregnated tropical fruits (kept 50–200 MPa Faster sugar penetration and water removal at -18 °C without freezing). For sorbet and ice cream Fuji chiku mutterham Raw pork ham 250 MPa, 3 hours, Faster maturation (reduced from 2 weeks to 20 °C 3 hours); faster tenderisation by internal proteases, improved water retention and shelf life Kibun (stopped in ‘Shiokara’ and raw scallops / Microbial sanitation, tenderisation, control of 1995) autolysis by endogenous proteases Yaizu fisheries (test Fish sausages, terrines and ‘pudding’ 400 MPa Gelation, microbial sanitation, good texture of market only) raw HP gel Chiyonosono ‘Raw’ sake (rice wine) / Yeast inactivation, fermentation stopped without heating