FOOD AND BEVERAGE

FOOD AND BEVERAGE

Corn and Corn Products

Many filtration steps are required in wet processing of corn products. Microfiltration, Ultrafiltration, Nanofiltration systems contribute greatly to production at various stages of production. Membrane systems can be developed for the removal of microorganisms, the concentration of corn syrup, the concentration of glucose-fructose, and the filtration.

Gelatin Concentration

Suspended solids are critical in gelatine production. Ultra and Microfiltration membranes provide optimum rates for gelatin concentration while removing unwanted microorganisms.

Fruit Juice Processing

Ultra & Nanofiltration is widely used in the production of high quality fruit juices. Ultra and Nanofiltration membranes can remove starch, pectin, protein and polyphenolic compounds. Microfiltration can also be used for microorganism removal. Juices can be concentrated or clarified.

Natural Polymers and Xanthan Gum

Micro and Ultrafiltration membranes are ideal for the concentration of natural polymers. MF and UF filtration is required in the production of xanthan gum. MF and UF membranes provide the optimal combination of retention rates and yields required for commercial production while eliminating harmful microorganisms.

Dealcolization

Traditional methods used in the production of non-alcoholic beer can block the aromas necessary for flavoring. Why not remove the alcohol from the beer later by making an alcoholic beer instead of making a non-alcoholic beer? The nanofiltration membrane has the ability to efficiently concentrate and remove alcohol with minimal impact on the flavor profile.

Maple Syrup

Maple sherbet is a process derived from maple pulp and is an energy consumption that requires the sap to be reduced to thick syrups. Traditional boiling reduction methods are tedious and use a significant amount of energy. Concentrating the extract using nanofiltration membrane can reduce overall processing time and operating costs.

Green and Black Tea Concentration

Ultrafiltration, Nanofiltration and Reverse Osmosis membranes can be used to concentrate the natural flavor and aroma compounds in green or black tea. In addition, concentrates can be dried by dewatering with reverse osmosis.

Tomato Paste and Juice

Ultrafiltration, Nanofiltration and Reverse Osmosis membranes can be used to concentrate natural flavor and aroma compounds in tomato juice. In addition, before evaporation, tomato juice can be dewatered with a reverse osmosis system and a great energy saving can be achieved.