No, High-Pressure Processing (HPP) causes little to no effect on the food’s naturally occurring enzymes. Food enzymes are very resistant to pressure and require very high-pressure for their inactivation. Many enzymes in our foods remain active up to 140 to 176 degrees Fahrenheit, yet our HPP water temperatures will not exceed 70 degrees F. The actual product temperature remains virtually unchanged during HPP. For example, the following raw food enzymes remain active far beyond the temperature used in our High-Pressure Processing process:

  • Alkaline Phosphatase - active up to 140 degrees F
  • Lipase - active up to 143 degrees F
  • Catalase - active up to 145 degrees F
  • Peroxidase - active up to 165 degrees F
  • Xanthin Oxidase - active up to 186 degrees F
  • Acid Phospatase - active up to 188 degrees F

We have conducted out own enzyme studies and found the HPP procedure to have little to no effect on naturally occurring enzymes in our products.