High pressure processing - An overview of chemical changes in food

High Pressure Processing (HPP) of food is a relatively new alternative proc ess to thermal pasteurisation. Since a few years, it is used in Japan and U SA in industrial scale. Pressurised products are available in the European Market as well. It is assumed that the process of "cold pasteurisation" obt ains increasingly importance for certain food groups in Europe within the n ext years. The effects of high pressure on the individual food components v aries therefore, the influence of HPP on the major components fat, proteins , vitamins and carbohydrates are described below. With regards to the asses sment of HPP concerning aspects on food technology, health, and food law, i t is necessary to recognise the changes of food components and to take in c onsideration as a whole.