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.
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The water equation
Across Europe, drought is a recurring reality – and no longer confined to the south. While water increasingly shapes where industries locate, its value is determined by local context. There are many technological routes to water efficiency in industrial processes, but location, energy needs and other factors are also key.
