HiLock redefines juice processing with its HPP series, merging HPP microfluidizer technology and low-temperature nano cell-disruption sterilization to deliver unprecedented safety and quality in kiwifruit juice production.
Technical Breakthrough: Dual-Action Excellence
1. HPP Microfluidizer: Refines juice particles to 50 μm, enhancing mouthfeel smoothness by 35% compared to conventional homogenization.
2. 4°C Nano Cell-Disruption: Achieves 99.999% pathogen elimination while preserving:
● 94.6% vitamin C (vs. 62% in thermal pasteurization)
● 91.3% natural actinides enzyme activity
Lab-Verified Safety Metrics
CTI Testing (Report A2250057978101038C) validates:
● Total bacteria: 7.3×10² CFU/mL (China GB 4789.2-2022 limit: ≤1×10⁴ CFU/mL)
● Undetectable: Coliforms, yeast, Salmonella, Staphylococcus aureus
● Mold count: 18 CFU/mL (industry average: 150-300 CFU/mL)
Operational & Commercial Advantages
● Extended shelf life: 100-day freshness at 4°C (vs. 40-60 days traditionally)
● Production efficiency: 28% faster cycle times with 19% energy reduction
● Market differentiation: "Cold-sterilized & nutrient-dense" labeling commands 22% price premium
Future-Proofing the Juice Industry
HiLock's technology enables manufacturers to:
✓ Meet EU No 852/2004 and FDA Juice HACCP regulations
✓ Capitalize on the US$4.3B global functional juice market (Statista 2024)
✓ Reduce wastewater by 37% through closed-loop processing
With 34 HPP-related patents and partnerships worldwide, HiLock continues to push boundaries – proving that food safety and sensory excellence aren’t mutually exclusive, but a delicious reality.