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ABSTRACT
Stabilizing a food liquid means making it keepable by ridding it of all contamination. Among the techniques used to eliminate inert or living solid contaminants, the most widely used are the physical techniques of liquid/solid separation, to which may be added thermal or other processes of elimination of the micro-organisms present in the liquid, taking care to prevent any possibility of recontamination during packaging operations
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Pierre MILLET: Engineer ENSAIA – École nationale supérieure d'agronomie et des industries alimentaires de Nancy - Former technical director of industrial breweries - Associate professor at ENSAIA in the brewing and beverages department
INTRODUCTION
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.
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Food liquids – Primary packaging and stabilization
Stabilization using separative techniques
Bibliography
Regulations
• Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
• Decree no. 5-771 of May 21 1955 on milk intended for human consumption.
• Decree no. 77-1026 of September 7 1977 defining sterilized milk and UHT sterilized milk.
• Directive 2007/45/EC...
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