Application: Canned food
Canning is a method of preserving food in which the food is processed and sealed in an airtight container that prevents micro-organisms from entering and proliferating inside. To ensure safety, foods with low acidity (a pH more than 4.6), such as most vegetables, meats, seafood, poultry, and dairy products, need sterilization under high temperature (116-130°C); to achieve temperatures above the boiling point, the use of a pressure canner is required. On the other side, fruits, pickled vegetables and in general, foods to which acidic additives have been added may be safely canned in an ordinary boiling water bath, for they are highly acidic (pH below 4.6).
For the canned food industry, our flavours are produced via thermal processing and protected with unique encapsulation procedures, thus ensuring high thermal resistance and high durability.