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.