Key Strength of BIG Facilities
Hydrolock Continuous Sterilization
Our Sterilized RTD Manufacturing capability is supported by our State of Art Technology Hydrolock Continuous Rotary Sterilization (BIG is the First in South East Asia) system, enabling us to develop a broad range of shelf-stable Dairy and Beverage products in Cans.
Consistent Thermal Processing
With properly controlled Seam Temperature, Pressure, Residence time, and Rotation, each can follows a defined thermal process. This helps achieve the required commercial sterility/F₀ target consistently.
Product Movement during Sterilization
One of the major advantages for Dairy beverages is the controlled movement/rotation of Cans. Product agitation can improve heat transfer from the Can wall into the product, potentially allowing the required lethality to be reached more efficiently than with a stationary Container.
Better Product Quality
More efficient Heat Transfer can reduce unnecessary Thermal Exposure when the scheduled process is properly validated. For milk and RTD coffee, this can help reduce excessive cooked flavor, browning, Protein damage and Quality Deterioration.
Advanced In-House Laboratory & Quality Control
BIG’s laboratory capability can be positioned as a major strength because it supports raw-material qualification, formulation development, process validation, finished-product verification, and shelf-life monitoring.
Malvern Analytical Equipment
- – Advanced particle-size and dispersion analysis.
- – Useful for evaluating milk proteins, fat emulsions, cocoa, stabilizers and other suspended ingredients.
- – Helps optimize homogeneity, mouthfeel, emulsion stability and sedimentation control.
- – Particularly valuable in RTD dairy, coffee, chocolate and high-protein beverages.
- – Supports formulation troubleshooting and comparison of different raw-material suppliers.
Oracle / CEM Oracle Rapid Fat Analyzer
- – Rapid determination of total fat content in dairy and beverage products.
- – Provides fast analytical results for production and QC decision-making.
- – Useful for incoming ingredients, in-process samples and finished-product verification.
- – Helps maintain formulation consistency and nutritional specification compliance.
- – Reduces dependence on slower traditional fat-analysis methods.
