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Wholly Guacamole - High Pressure Processing and lipid oxidation?

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  • Wholly Guacamole - High Pressure Processing and lipid oxidation?

    Wholly Guacamole has an interesting preservation process based on high pressure cold water.
    High Pressure Processing | Wholly Guacamole® | Avocado Guac - EatWholly

    Wikipedia describes the process in some more general terms, including a reference to a paper from Japan that found the high pressure process increased lipid oxidation (on fish products, apparently).
    Pascalization - Wikipedia, the free encyclopedia

    My instinct tells me that avocado would be fairly stable given it is mostly MUFA and the processing is at cold temperatures, but I wonder if potential oxidation caused by the high pressure processing could be a downside to consider with Wholly Guacamole compared with making it from fresh avocados. The stuff sure is delicious and convenient!

    Any thoughts?
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