View Full Version : Flash Pasteurization
09-07-2005, 06:39 AM
Is flash pasteurization ok? I am sure most of you are familiar with Bolthouse Farms. They make a 100% carrot juice that is flash pasteurized. Here is their definition of flash pasteurization.
The flash pasteurization process quickly heats the juice to kill any microorganisms, and then quickly cools the juice to a chilly 35 degrees all in a matter of seconds.
Would this be acceptable for a raw foodist or no?
09-07-2005, 08:56 AM
Not in my estimation.
09-07-2005, 09:42 AM
I suppose if they manage to kill the bad ones then the same conditions will also kill the good ones. You can't have it both ways.
09-07-2005, 09:48 AM
In my opinion, NO, it is no longer considered a raw living juice.
Whole Foods and Central Market in my area sell this brand; but they
also have fresh juices they sell as well that is not pasterized and still living.
When I am in a hurry I run in and pick up one of their fresh living
juices already bottled and ready to go (ok, not as good as juicing on the spot,
but a great quick alternative to pasterized bottled juices).
09-07-2005, 01:37 PM
Yes, I was afraid it was not officially raw myself. It is too bad though because this juice is readily available at my health food store and they do not sell any unpasteurized juices. It would have been very convenient. I do make my own carrot juice, but was just looking for both raw and convenient. Plus my friends and family will drink carrot juice like it is going out of style. When I buy it, I buy several large bags of carrots and try to make a gallon or 2 at a time.
09-07-2005, 04:21 PM
It seems your question has pretty much been answered...but I'll post my 2cents....every raw foodist I've asked about this has said the same thing...flash pasteurized is just a quick way to kill everything. the juice is heated to a boil and then reduced...although I suppose this is better than regular pasteurization, it's still not raw...I was bummed when I first found this out too...because pre-raw I liked bolthouse farms products.
I'm not sure where you're from, but if you have any farms or groves around you, check with them. We have an orange grove here that sells fresh, unpasteurized O.J., I would imagine that if you have a farm near by they may do the same thing...good luck!
09-15-2005, 04:36 PM
Hello everyone, I finally received my reply from Bolthouse Farms. Here is the response. As you can see, they avoid coming right out and admitting it is not raw. They also avoid telling me what temperature it reaches.
Mr. Samuel Wilson
Thank you for your interest in our beverages. Unfortunately, the
information you are requesting is considered proprietary information and can
not be shared. We appreciate your business.
If we may be of further assistance, please write or call our Customer
I know from research and experience that carrot/veggie juice is most beneficial, rich in antioxidants and phytochemicals immediately after juicing. Heat kills these live bacteria and thats why if you leave any juice out to stand for a few hours it starts to go brown.
This is because its losing all those nutrients thats are most beneficial to your body.
Heat also kills this so...
I guess im also quite dissappointed because i left my bolthouse farms carrot juice out for an entire day and the colour stayed the same..n:confused:
that means that all my live nutrients and phytochemicals are not even in there..
12-29-2010, 10:44 PM
okay so let's all remember here... the LONGEST any enzymes will survive in the best possibly extraction situation is 3 days.
and trust me... that juice is older than three days when you buy it in the store.
it needs to be made FRESH to be alive. period.
12-30-2010, 12:07 PM
Heat also kills this so...
I guess im also quite dissappointed because i left my bolthouse farms carrot juice out for an entire day and the colour stayed the same...
There are a couple factors at play here. Color change happens due to enzyme oxidation - which requires exposure to air. If the bottle was unopened, there may be insufficient air present. Secondly, inactivation or destruction of polyphenol oxidase enzymes would remove this reaction as well. Heat effectively destroys these enzymes.
This article (http://www.food-info.net/uk/colour/enzymaticbrowning.htm) has a fairly easy to understand description of the various ways polyphenol oxidase can be inactivated or destroyed to prevent browning. The section on blanching is probably pretty relevant to pasteurization, in that both are heat processes. Naturally, common nutritional evaluation does not account for enzymes, so many people will describe heating processes as not substantially affecting the nutrition of the fruit/vegetable products.
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