Microparticulation
The global dairy industry uses microparticulation technology to generate high-quality liquid and powder whey protein concentrates (WPC) that are generated using ultrafiltration technology. Our microparticulation technology offers industry a highly efficient, reproducible and cost-effective approach to producing microparticulated WPC with precisely defined particle sizes and characteristics.
Membrane filtration generates the WPC that is the starting point for producing high-quality microparticulated concentrates and powders. Making the most of whey reduces waste, improves process sustainability, and generates additional revenue streams. And because microparticulation generates protein concentrates and powders with improved functionality, microparticulated whey formulations can be used to replace fat or milk protein in many different dairy and food applications.
And beyond whey processing, we work with non-dairy producers who may be interested in thinking about microparticulation as an exciting possibility for generating microparticulated protein concentrates and powders from novel sources, which could potentially include plant proteins, animal proteins or mixtures.
In contrast with membrane filtration technologies that physically separate out different sized particles from protein sources, such as whey, microparticulation combines heat to denature the protein, with a controlled mechanical treatment that results in the formation of a very exact protein particle size. This generates high-quality, valued microparticulated whey protein concentrates (WPC) that can be used in varied dairy and food applications, nutritional foods and dietary supplements.
Downloads
GEA Insights
Turning wastewater into value
GEA centrifuges enable wastewater reuse, resource recovery, and water security by turning biosolids into value in a world facing growing water scarcity.
Around the world in seven questions: New foods we’ll love
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.
How freeze-dried pet food raises the bar
Pets are family – and owners expect premium, transparent and sustainable nutrition. Freeze-drying, powered by GEA technology, helps pet food makers deliver.
