Flash Pasteurized

topic posted Thu, October 23, 2008 - 7:18 AM by  David M.
My understanding was that anything pasteurized was no longer raw. However, someone just told me that flash pasteurization doesn't stop all enzyme activity - just kills bacteria.

This doesn't sound accurate to me, but they said to think of it like a serious burn, but it doesn't kill.

I think they're wrong, but am open to the possibility that I'm completely mistaken on this. Anyone know for sure?
posted by:
David M.
  • Re: Flash Pasteurized

    Sat, October 25, 2008 - 1:23 PM
    i dont agree. (with the person making the argument.)

    as far as i understand, flash pasteurization applies extreme degrees of heat, and even if only for a second, such degrees of heat would kill of enzymes and other beneficial components.
    • Re: Flash Pasteurized

      Sun, October 26, 2008 - 2:53 AM
      i would like to see some test results of enzyme content after flash pasteurization. I would guess that anything that kills bacteria would also kill enzymes, but i don't have the microscope to prove it. Perhaps Kirlian photography could test it best.

      i experienced a dilemma at trader joe's recently. I stood in front of two bottles of orange juice; one organic and flash-pasteurized, the other conventional and unpasteurized. I could not decide what was better! People were starting to look at me funny because i was staring at this orange juice for so long. The first time, i bought the unpasteurized, choosing the live enzymes despite the pesticides. The juice was ok, but i was not very inspired to drink it and it started to ferment in a few days. The next time, i bought the organic juice. It tasted so much better and i felt better giving it to my kids. It did not ferment as long as it was in the fridge, maybe 4-5 days.

      Which one would you choose?
      • amy
        offline 0

        Re: Flash Pasteurized

        Sat, February 2, 2013 - 3:55 PM
        nothing can kill enzymes seeing as enzymes cannot die, they can only become denatured. denaturing means that the substrate will not fit the active site and therefore it will not be able to perform its function as well as it should be able to.
        as the temperature increases, enzymes will being to denature. however during the process of flash pasteurization the liquid is heated and then cooled fast enough to ensure that not all of the enzymes will be denatured. yes, enzyme activity will be reduced somewhat but not to a very sever extent. also, the main function of enzymes in fruit is oxidation which leads to increased ripeness but also destroys more vitamin C the longer it is left, so you can either have enzyme rich fruit juice with little vitamin C, which has no benefit, or fruit juice which is richer in vitamin C content but has reduced enzyme activity. considering that enzymes from plants have no function in the human body it seems more sensible to destroy the enzymes and intake the vitamin C.
        just an oppinion
    • Re: Flash Pasteurized

      Sun, October 26, 2008 - 6:06 AM
      I have asked the same question in several places. I have one person who says some juice (organic & raw) company claims to have info stating that 50% of the enzymes are intact after they flash. She's trying to find the web-site now.

      I still don't believe it until I see it, though. I agree with Anastasia: If it's hot enough to kill bacteria, it's hot enough to kill enzymes (since bacteria, if my understanding is correct, require higher temps to kill than enzymes).

      Which to choose Madame7? Probably organic. Or maybe go to the juice bar and ask for fresh, if they have a bar.
      • Re: Flash Pasteurized

        Sun, October 26, 2008 - 10:10 AM
        Here's an another place where this is being discussed:
        • Re: Flash Pasteurized

          Sun, October 26, 2008 - 11:44 AM
          i find raw and organic juices at my local farmers market. but i especially love making my own at home! then i know exactly whats in it and how its prepared.
          • Re: Flash Pasteurized

            Mon, October 27, 2008 - 8:45 PM
            I thought the enzymes were dead 20 minutes after juicing, raw or pasturized. I'd probably have gone for organic, myself.
            • Re: Flash Pasteurized

              Sat, October 9, 2010 - 12:15 AM
              Enzymes aren't "living" (aren't organisms, don't reproduce, etc...), unlike bacteria, so they can't be "killed". The better word to describe their degradation is "denatured". The protein loses it's shape, and therefore it's function. I found this definition:
              Liquid preservation process in which it is heated rapidly to 70C, held at that temperature for 20 seconds, and then cooled rapidly. This method destroys microorganisms and deactivates (denatures) enzymes and minimizes chemical and physical change.

              Read more:
              • Re: Flash Pasteurized

                Mon, November 1, 2010 - 11:52 PM
                when I was at the Farmer's market this saturday, I asked the juice guy with excitement if the juice was raw. Unexcitedly I heard it was flash pasturized "to kill bacteria" and kill nutrients! lol He told me they boil it for 10 seconds instead of the 20 sec someone else said. I don't know if there's a standard or what it would be.
                we ended up not buying the juice though it tasted good it just seems like a waste of fruit of it's pasturized at all since pretty much most of the vitamin C and other nutrients disappear? Dunno what happens to them but when I look on the back of the nutritional facts I'm not impressed.
                I was wondering if Flash Pasteurized still falls under raw foods? I hope not
  • Re: Flash Pasteurized

    Wed, April 6, 2011 - 3:58 PM
    Protein (ie, living enzymes) denatures at 115 degrees F; flash pasturization is at 160 degrees F and kill bacteria and if it kill a living thing it kills all living things, therefore, it is no longer live food. I would have bought the unpasterized commercial because it's alive, and that's what keeps you going; the other pasterized, organic or not, flashed or not, is not vital; it's coloured water. The only thing to do is find a juicer and buy the fruit & veg you like, and juice them That's all you can do. And it is a chore, but any other way is a waste of time, money, and energy. Oh, you can keep getting things juiced at a juice bar BUT that's expensive.
    • Re: Flash Pasteurized

      Sat, April 9, 2011 - 12:05 AM
      This is true. Plus, there's the milk issue. And what you said here applies to milk as well. Dairy intolerant? Well, maybe you're just intolerant to the re-conglomerated constituents of milk, that are ultra-processed and then put back together and sold on the selves as 'milk' in standardized proportions.

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