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Mild concentration and isolation of functional ingredients

Pressure-driven membrane filtration technology Membrane filtration can be applied to separate your product or raw material into multiple desired fractions. Its mild processing conditions guarantee retention or even enhancement of functional product properties. NIZO food research has the complete range of pressure-driven membrane filtration techniques in-house on lab and pilot scale, such as microfiltration, ultrafiltration, nanofiltration and reverse osmosis. Complete fractionation of milk with membrane filtration offers opportunities for the development of new products in the dairy industry. Separation of milk into well-defined fractions will lead to a more optimal use of milk components (milk fat, casein, serum proteins and lactose) and their functional properties. NIZO food research can be your partner in the design of new membrane filtration processes for innovative products. However, the optimization of conventional membrane filtration processes can also be facilitated. Conventional applications to be optimized could be for example clarification of fruit juices, purification of fermentation broths with microfiltration and concentration and desalination of whey with nanofiltration or ultrafiltration. Pervap: efficient isolation of volatile components In industry, isolation techniques for volatile components from liquid mixtures, such as aromas and flavours, are either thermal or solvent related. Disadvantages of these techniques are the energy consumption and the negative effect on the compounds that need to be isolated such as flavour compounds. An interesting alternative is pervap(oration), which is low in energy consumption and provides a mild processing environment (low temperatures and pressures). Pervap is a membrane separation process involving partial vaporization of a liquid mixture through a non-porous, permselective membrane. The downstream side is usually kept under vacuum. At NIZO’s food-grade pilot plant a testing unit is installed and can be used for isolating flavour components. Industrial Chromatography NIZO food research can provide in-house isolation and purification at kg-level of high value biological components like proteins, peptides, amino acids, (oligo)saccharides, (iso)flavonoids, and a range of other bioactive ingredients. Designing and scaling up of chromatography from lab-scale to pilot plant scale for example from 1 ml-scale chromatography to 200l-scale chromatography can be facilitated.

downstream processing, concentration, fractionation, membranes, pervaporation, chromatography, scale-up, microfiltration, ultrafiltration, nanofiltration, reverse osmosis