Amid the global shift toward natural wellness, HiLock unveils its series High Pressure Processing (HPP) Food Sterilizers and HPP Microfluidizer Equipment. Leveraging proprietary HPP microfluidics and low-temperature nano-sterilization technologies, these systems achieve 99.99% pathogen elimination while preserving bioactive compounds in superfood juices like black chokeberry. Redefining food safety standards, the process ensures near-zero microbial risks without compromising nutritional integrity.
Breaking Traditional Barriers: Dual HPP Technologies for Unmatched Safety
Conventional juice processing forces trade-offs: heat-based sterilization degrades nutrients, while mild methods fail to eliminate pathogens. HiLock's breakthrough integrates HPP microfluidizer technology with nano-scale cell disruption, physically destroying microbial structures at 4°C-45°C. This dual approach retains heat-sensitive nutrients like anthocyanins and polyphenols – with black chokeberry's antioxidant potency quadrupling blueberries – while meeting stringent sterilization benchmarks.
Third-Party Validation: CTI Testing Confirms Superior Quality
Independent testing by official CTI Testing & Certification Co., Ltd. verifies:
● Total bacterial count: 2 CFU/mL (vs. China's ≤100 CFU/mL limit)
● Undetectable coliforms, molds, yeast (<1 CFU/mL detection limit)
● Zero Salmonella and Staphylococcus aureus
Results exceed GB4789 national standards, validating HPP's food safety leadership.
Nutrient Optimization for Modern Lifestyles
Black chokeberry's health benefits are amplified through:
● Nano-disruption boosting anthocyanin bioavailability by 22%
● Additive-free formulation with natural tartness and silky texture
Ideal for morning revitalization, post-workout recovery, or healthy snacking.
Pioneering the Future of Food Tech
As an industry leader with 20+ national patents, HiLock empowers juice producers, functional beverage brands, and nutraceutical companies to balance "clean-label" demands with bioactive preservation. Ongoing R&D explores HPP applications across plant-based proteins and precision-fermented products, driving the next evolution in nutritional innovation.