WAVE Technology System
- 1,000 - 10,000 liters/hour
- Different Capacities Available
- Sanovo Process
- Industries
- Food and beverage
- Ice Cream Bases
Ice Cream Bases
Heat Treatment
The WAVE pasteurization applied in a process for UHT mixes for artisan ice-cream production is giving the possibility to sterilize the product at a higher temperature and reduce the Maillard reaction
The UHT base or mix for production of artisanal ice cream is a difficult product to sterilize due to its high sugar content, which emphasizes the thermal damage caused by conventional UHT processes. Wave sterilization guarantees a less denatured treated product (due to the lower coagulation of the proteins) and a better control of the Maillard reaction (less product yellowing).
Furthermore, it allows the production of ice cream bases with significantly higher soluble solid residues, guaranteeing to obtain a very creamy and full-bodied flavor ice creams.
Get information about the WAVE Technology System
Peter Kidmose Jensen
Global Sales Manager
Frank Eglin
Regional Sales Manager, Europe
Clark Cronquist
Regional Sales Manager, USA & Canada
Hareindren Salvaratnam
Regional Sales Manager, South East Asia
Nongnard Jaroensri
Sales Manager
Thomas Rubæk
Managing Director, PROCESS
Steven Sui
Managing Director, China
Go Tsukahara
Sales & Product Manager, Japan
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"For a long time I had been looking for ways to improve the performance"
ALBERT S.R.L. had the SANOVO Wave installed as an extension to their existing sterilization plant, which has made it possible to prolong their production time, produce greater volumes of products, and finally be able to produce new products with high cocoa and yolk content.
