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FLASH PASTEURIZATION AND ANTIOXIDENTS/ENZYMES

DOES FLASH PASTEURIZATION DESTROY ANTIOXIDENTS AND BENEFICIAL ENZYMES?

Asked by: dennis 642 days ago - 2 Answers - 1433 views

2 Answers

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Dennis: You ask a question that I would like to know as well. On the MonaVie cite, they answer that “with flash pasteurization, the product is heated for approximately 15–30 seconds and then immediately cooled. By only briefly subjecting the product to high temperatures, most—if not all—taste and color changes are avoided. Flash pasteurization is preferred to other methods because it kills microbes without destroying beneficial phytonutrients.” That said, I too would love to hear from someone with scientific experience who can tell us.

Answer by MikeD 580 days ago
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Semi educated guess is they might be adding a day or so to the shelf life.
The lack of response from Bolthouse tells me it might just be a term smartly used as a marketing stratagy.
The consumer feels comfortable seeing the word “Pasturization”

Answer by Doug 428 days ago

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