Could be just another clever marketing scheme.

However my local supermarket, Tesco, have smoothies and juices which are raw and unpasturised yet they dont go off until Feb 2014.

They are cold pressure treated. Never seen this before.

The website is [www.cold-press.co.uk]

I know it won't be as nourishing as a fresh smoothie and probably not even 100% raw, but i tried it anyway, I wont't die drinking it. It just tastes like a normal pasturised smoothie, same consistancy and taste.

Anybody know anything about cold pressure treatment and what it actually does ?


Peace.



Edited 1 time(s). Last edit at 10/26/2013 07:56PM by LuckyRawVegan.

[en.wikipedia.org]

"In pascalization, food products are sealed and placed into a steel compartment containing a liquid, often water, and pumps are used to create pressure. The pumps may apply pressure constantly or intermittently.[1] The application of high hydrostatic pressures (HHP) on a food product will kill many microorganisms, but the spores of some bacteria may need to be separately treated with acid to prevent their reproduction. Pascalization works especially well on acidic foods, such as yogurts and fruits,[2] because pressure-tolerant spores are not able to live in environments with low pH levels.[19] The treatment works equally well for both solid and liquid products.[1]

During pascalization, the food's proteins are denatured, hydrogen bonds are fortified, and noncovalent bonds in the food are disrupted, while the product's main structure remains intact.[2] Because pascalization is not heat-based, covalent bonds are not affected, causing no change in the food's taste.[20] High hydrostatic pressure can affect muscle tissues by increasing the rate of lipid oxidation,[21] which in turn leads to poor flavor and decreased health benefits.[22]

Because hydrostatic pressure is able to act quickly and evenly on food, neither the size of a product's container nor its thickness play a role in the effectiveness of pascalization. There are several side effects of the process, including a slight increase in a product's sweetness, but pascalization does not greatly affect the nutritional value, taste, texture, and appearance. As a result, high pressure treatment of foods is regarded as a "natural" preservation method, as it does not use chemical preservatives.[14]"