Food liquids - Conditioning and stabilization in primary packagings

The techniques used to stabilize liquid foodstuffs are essentially separative or involve heat treatment. Other processes have emerged over the last 20 decades, using other means such as ionization, high pressure and pulsed light.

Stabilizing edible liquids requires :

• specific environmental conditions;

• very low initial contamination ;

• application protocols ;

• rigorous treatments ;

• permanent controls.

Consumer distrust of food additives, particularly antiferments, fueled by the media, means that they are only moderately used as stabilization techniques.

The widespread use of aseptic packaging, despite the difficulties involved in its implementation, has led manufacturers to develop processes designed to make it less dramatic and, above all, less restrictive.