Thick products, such as puddings and sauces, present unique challenges to HTST, pasteurization, UHT, Extended Shelf Life, and Aseptic processing. Of course, the process must meet the required hold temperature and time (which may need to be longer than usual). However, they also have other reactions that may need to be accommodated. These reactions include endothermic starch hydration and pressure increases due to viscosity increases in the heaters (from gums) or coolers (from starches). Learn strategies to deal with these reactions, and watch as we process a chocolate pudding at UHT conditions right in our lab.