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Hot-filling process for sauces

I’m developing a dipping sauce, and during the mixing phase I need to work at high temperature. At this point I have thought to increase the temperature to perform a pastrourization process, and to use the hot filling of the final container for the packaging.

As container I’m in doubt between pre-formed PET pot (not blowed at the moment) or Glass Jar. Anyway if I use the hot-filling, do I need to pre-treat the container?

Which alternatives to avoid a double process of heating (cooking + heat treatment after packaging)?

Thank you colleagues!

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