Membrane filtration — microfiltration, ultrafiltration, nanofiltration and reverse osmosis — separates components by size using pressure across a semi-permeable membrane, all at low temperature.
Gentle by design
Because it avoids heat, membrane processing preserves the functionality of proteins and other sensitive ingredients, which is why it underpins so much of modern dairy and plant-protein manufacturing.
Separation by size, not by heat, is what keeps the molecules doing their job.
Journal of Membrane Science
Fouling management and membrane selection are the practical arts here, and they make the difference between an efficient line and a frustrating one.
