date:May 30, 2012
uction opportunities. For example, by using HPP you can create a dressing with half the calories that uses yogurt as a base rather than regular mayo and you dont get syneresis problems[where the fat separates from the water].
We've seen several companies in ready-to-eat deli foodsoptimize the organoleptical properties of their products because of the positive effects of HPP on hydrocolloids and proteins. The results are improved viscosity, mouthfeel and the reduction of syneresis.
How HPP work