What Is LOW ACID ASEPTIC PROCESSING
- Low Acid Aseptic Process yields a 12-log reduction of bacteria
- Conducted at UHT temperature ranges of 136°-149° C (277°-300° F)
- Hold times are typically 2-10 seconds long
- To qualify as “Low Acid”, products must have a pH of 4.6 or above
- If processed and filled aseptically, products are guaranteed sterile and typically have an unrefrigerated shelf life of 6 to 12 months or more.
- Benefits of Low Acid Aseptic Processing
- Clean label-NO PRESERVATIVES
- Long shelf life
- Shelf Stable (does not require refrigeration)
- Can preserve freshness, flavor, nutrients
- Commonly available at co-packers
- Can be used for wide range of products
- Disadvantages of Low Acid Aseptic Processing
- May cause reduction of product quality (product dependent)
- Processing and packaging cost may be higher
Common Low Acid Aseptic Products
- Milk and flavored milks
- Plant-Based Milks & Products
- Meal replacements & Protein drinks
- Broths and soups
- Baby foods/formula
- Puddings & Sauces
- Smoothies
Suggested MicroThermics Processors for Low Acid Aseptic Processing
MicroThermics Miniature Plant Trial Services
Let us do the processing work for you! We’ll even help you select and develop your process. Miniature Plant Trials are conducted at our facility where you can formulate and process products at conditions. With our Miniature Plant Trial Services, you can arrive with a concept and leave with a tested and proven formula.