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.
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.