Improving Nutrition

Pacotizing Beakers and Vegetables

Offering natural, highly nutritious meals with Pacojet

Traditional cooking and pureeing methods for dysphagia diets require that food be overcooked to make it soft and smooth enough to strain.  This leads to a loss of colour, flavour and texture – not to mention the loss of valuable vitamins and nutrients.

The Pacojet Cooking System, however, is changing the paradigm for the preparation of special diets.  Pacotized foods are made from fresh ingredients with no preservatives required.  Because no pre-cooking is needed, foods do not lose vitamins, fibre or flavour.  Meals not only look appetizing – they are also more nutritious.  For example, apple peels or pea skins, which contain dietary fibre, cellulose and pectin, are good for intestinal flora and digestion.

  • The Pacojet purees first-class foods—even those high in fibre and connective tissues such as beef, pork, peas or mango – into a velvety-smooth texture.
  • Normal pureeing methods require precooking, diminishing vitamins, colour and taste.
  • Nutritional supplements such as calorie boosters can be easily added.
  • Plated meals can be frozen at their optimal cooking point for simple regeneration the next day, preserving natural colour, optimal taste and high nutritional value.

Nutritional benefits of pacotized food versus strained food

Pacotized Food Strained Food
Advanced Preperation Pre-cooking to attain a soft consistency not required. Just fill the beakers and freeze. Pre-cooking required in order to break down the cellular structure of the food, making it soft enough for straining.
Oxidation No pureeing or straining required. Processing frozen foods delays oxidation, thus preserving colour, vibrancy, maximum vitamin content and extending holding time. Pureeing generates heat, accelerating oxidation and leading to loss of colour, vibrancy, vitamin content and holding duration.
Food Waste Peels, skins and seeds can be pacotized to preserve valuable nutrients. Extra additives to compensate for nutrient loss are not necessary. Peels, skins, and seeds that contain valuable nutrients are discarded or wasted during straining. Additives are required to compensate for the loss.
Nutrional Value Pacotizing preserves nutrients by micro-pureeing whole, fresh-frozen ingredients. Pre-cooking, pureeing and straining causes loss of nutrients.
Colour Pacotizing preserves colours, and intesifies natural flavours and aromas by releasing more taste molecules. Cooking causes colours to lose vibrancy.
Consistency Straining not necessary. Pacotized foods are 100% filament free. Straining required to eliminate filaments; does not achieve 100% filament-free results.
Substance Pacotizing preserves fibre and cellulous material, producing no waste. Loss of cellulous material and fibre results from waste remnants in the sieve.
Flavour Pacotizing processes foods on a molecular level, releasing vital ethereal oils and flavour particles. Flavours, oils and vital taste characteristics are lost during heating and handling of the food.
Raw Food Pacotizing transforms raw foods, including peals, cores and seeds to a velvety-smooth texture. Raw foods are often too fibrous or too hard to pass through a sieve.