We would like to underline the fact that before giving any information about pasteurization, NONE of our products is treated with pasteurization or heat treatment.
Pasteurisation is a heating treatment applied to decontaminate microorganisms in the food products. Widely used in drinks such as milk, fruit juices, beer and wine. The heating degree and duration of this treatment varies according to the nature of the product.
Let’s get to the pros and cons of this treatment;
We have already mentioned that the basic principle of pasteurisation is to execute the harmful bacteria, which may exist or reproduce in the food products at later stages. In addition, long shelf life occurs when such bacteria dies. For this reason, it is widely employed and encouraged in large-scale industrial productions. The pasteurization of especially milk and dairy products is recommended since as they have high pathogen risk.
On the other hand, this treatment comes with some disadvantages. It causes the quality and shape of existing enzymes, minerals and vitamins to change, consequently rendering them useless, which are not mentioned very often until today. Even though the beneficial minerals and vitamins in the product do not die out completely but bear a huge loss. Vitamin C is rich in the fruits, which is one of the reasons why we consume them, and is sensitive to heat and oxidation. For this reason, you can never get the most out of a heat-treated fruit juice. Moreover, heat treatment leads to a substantial loss of flavour. That’s why the tastes of the juice you freshly squeeze at home and the so-called 100% juices you buy at the market are so different.
That is why we pay maximum attention to hygiene conditions and do not use heat treatment to allow you to get the vitamins and minerals you need from the fruits as much as possible in a natural way. Instead, we flash freeze and let them sleep until they reach you.
