What functional effect does the HPP bring up in the food product?
It has been generally known that high pressure has very little effect on low molecular weight compounds such as flavor compounds, vitamins and pigments compared to thermal processes. Accordingly, the quality of HPP pasteurized food is very similar to that of fresh food products and the quality degradation is influenced more by subsequent storage and distribution rather than the pressure treatment. Pressure also provides unique opportunity to create and control novel food textures in protein based foods. In some cases, pressure can be used to form protein gels and increase viscosity without using heat.
