Mild preservation of baby food

Product examples: Vegetable and fruit puree, milk powder, infant formula

Aim PEF treatment: Microbial inactivation, reducing microbial load of powders

Increased shelf life, retained product quality

As PEF treatment kills micro-organisms, but leaves valuable vitamins, antioxidants, pigments and colors unaffected, a healthier, fresher and more appetizing baby food product is obtained compared to thermal preservation.
Combined PEF treatment and spray drying results in a reduced microbial load of dairy protein based infant formula. Proteins are hardly affected.

Benefits PEF

  • Reduced microbial load of powders
  • Higher process efficiency by reductions in energy, labor and running costs
  • Vitamins, minerals, pigments, antioxidants and flavors are retained producing a healthier, fresher and more appetizing final product
  • Bioactive milk proteins are hardly affected
  • Extended shelf life results in greater flexibility for production planning
  • Continuous process and rapid¬†technique
  • Small equipment footprint, quick start up of the process
  • Low energy requirement

More information

Pulsemaster has developed industrial scale equipment – named Conditioner – with treatment capacities up to 5,000 l/h (1320 US gal./h) for microbial inactivation.

Related pages

Dairy and egg products

PEF + Baby food?

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