T4246 Preservation technique code

Code value Name Description Used in Sweden
ACIDIFICATION Acidification Dropping pH of food
ALCOHOL_CURING Alcohol Curing Treatment of food by adding alcohol in order to preserve the product
ALIVE Alive Living animal or plant, not dead X
ATTESTED_MILK Attested Milk Raw Milk (without heat treatment)
BOILING Boiling Cooking X
BRINING Brining Water saturating or strongly impregnating with salt
CANNING Canning Preserved in a sealed airtight container, usually made of tin-coated iron
COLD_SMOKE_CURING Cold Smoked To smoke the food at between 70 degrees to 90 degrees F. X
CONSERVE Conserve Keep from harm or damage
DEHYDRATION Dehydration To remove water from food
DRYING Drying Making with moisture having evaporated, drained away X
FERMENTATION Fermentation Any of a group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substance
FINE_MICRO_FILTERED Fine-filtered/Microfiltered A pasteurized product is treated to a very fine filtration process which removes virtually all the spoilage bacteria present in the product.
FREEZE_DRYING Freeze Drying Preserving food by freezing and then drying in a vacuum
FREEZING Freezing Turning into ice or another solid by cold X
FRESH Fresh Recently made or obtained food in its natural conditions and not altered by any preservation methods X
FRY Fry The cooking of food in hot fats or oils.
HEATED Heated Preserving the food by exposure to heat (e.g. cooking, grilling, etc.). Specific heating requirements may be regulated by local legislation. Example: exposure to at least a temperature of 70 °C/158 °F for at least 10 minutes.
HIGH_PRESSURE_PASTEURISATION High Pressure Pasteurisation High Pressure Pasteurisation is a pasteurisation process where the product is treated with pressure of up to 10'000 bar and heat between 0°C and 120°C
HIGH_PRESSURE_PROCESSING High Pressure Processing High Pressure Processing (HPP) is a pasteurisation process where the product is treated with pressure of up to 6’000 bar without the use of heat
HIGH_TEMPERATURE_PASTEURISATION High Temperature Pasteurisation High Temperature Pasteurisation is a pasteurisation process where the product is treated with heat between 85°C and 135°C
HIGH_TEMPERATURE_SHORT_TIME High temperature short time (HTST) High temperature short time (HTST) pasteurization requires fluid milk to be heated to 72°C for 15 seconds (continuous flow pasteurization).
HIGH_TEMPERATURE_TREATED_MILK High Temperature Treated Milk Legally also pasteurisation, MHD for longer (about 2 to 3 weeks), ESL-milk
HOT_SMOKE_CURING Hot Smoked Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100 degrees to 190 degrees F. X
IONISATION Ionisation To convert into an ion or ions
IRRADIATION Irradiation Food irradiation is the process of exposing food to ionising radiation in order to disinfect, sterilise, or preserve food.
MARINATED Marinated Marinate a food in a mixture of e.g. oil, vinegar, spices, or herbs, before cooking it, so that it can develop a special flavour. This preserves the product.
OTHER Other The value needed is not listed or is not defined within this list’s individual code values and definitions. Please send a work request into GS1 or your solution provider requesting the code you are searching for.
PASTEURISATION Pasteurisation Pasteurisation is a process where the product is treated with heat from 60°C to 85°C.
PRESERVED_WITHOUT_ARTIFICIAL_NITRATES Preserved Without Artificial Nitrates A food is treated with natural curing agents and without artificial nitrates, e.g. celery powder.
QUICK_FREEZING Quick Freezing Freezing (food) rapidly so as to preserve its qualities
REFRIGERATED Refrigerated Preserving the food by chilling and keeping it cold.
SALT_CURING Salt Curing Preserving by using a salt brine X
SOUS_VIDE Sous Vide Low temperature long time cooking under vacuum
STERILISATION Sterilisation A process that effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses, spore forms, etc.).
SUGAR_CURING Sugar Curing Treatment of food by adding sugar in order to preserve the product
ULTRA_FILTERED Ultra-filtered A pasteurized product that is passed through filters which permit the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane, while the larger protein and fat molecules are retained and concentrated. As a result, the water and lactose (sugar) content is reduced; whereas the protein and calcium are increased.
ULTRA_HIGH_TEMPERATURE Ultra High Temperature Ultra High Temperature (UHT) is a pasteurisation process where the product is treated with high heat between 135°C and 155°C
UNDER_MODIFIED_ATMOSPHERE Under Modified Atmosphere Packed with a gas with protective properties
VACUUM_PACKED Vacuum Packed Sealed after the partial removal of air
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