When WAVE pasteurization is applied on jelly nutritional drinks, we achieve an increase of the pasteurization temperature which lead to a higher killing rate with a consequent enhancement of the shelf life. These types of drinks, treated with conventional systems, normally result with a kind of burnt taste which WAVE pasteurization succeeds in removing.
In addition, WAVE pasteurization allow the product to be thermally treated with limited damage to the amino acids, meaning that the treated product has less denatured proteins, therefore keeping their functional characteristics.