Ultrafiltration membranes are porous membranes with separation functions, and their pore sizes range from 1nm to 100nm. By taking advantage of the retention capacity of ultrafiltration membranes, substances of different particle sizes in solutions can be physically separated, thereby achieving the purposes of purifying, concentrating and screening different components in the solutions.
Ultrafiltration of Milk
Membrane technology is often used in the production and processing of various dairy products, such as sterilization, increasing protein content, reducing lactose content, desalination and concentration.
Milk manufacturers use ultrafiltration membranes to filter out lactose, water and some salts with smaller molecular diameters, while retaining larger molecules such as proteins.
After ultrafiltration treatment, milk contains more protein, calcium and less sugar, with concentrated nutrients and a thicker, smoother texture.
Currently, the protein content in milk on the market is usually between 2.9g and 3.6g per 100ml, but after ultrafiltration treatment, the protein content can reach 6g per 100ml. From this perspective, ultrafiltered milk is indeed more nutritious than regular milk.
Ultrafiltration of Juice
Ultrafiltration technology has advantages such as low-temperature operation, no phase change, better preservation of juice flavor and nutrition, and low energy consumption. Therefore, its application in the food industry is constantly expanding.
Ultrafiltration technology is currently used in the production of some new types of fruit and vegetable juice beverages. For example, after ultrafiltration treatment, watermelon juice can retain over 90% of key nutrients: sugar, organic acids and vitamin C, while the sterilization rate can reach over 99.9%, meeting national beverage standards and food hygiene standards for unpasteurized products.
In addition to sterilization, ultrafiltration technology can also be used to clarify juice. Take mulberry juice as an example. After ultrafiltration clarification, the light transmittance can reach 73.6%, with no "secondary sedimentation". Moreover, the ultrafiltration method is simpler than the chemical method and does not change the quality and flavor of the juice by introducing other impurities during the clarification process.
Ultrafiltration of Tea
In the production of tea beverages, ultrafiltration technology ensures the clarity of tea while maximizing the retention of effective components such as tea polyphenols, amino acids and caffeine in tea, with minimal impact on color, aroma and taste, and can largely preserve the flavor of tea. Moreover, since the ultrafiltration process is driven by pressure and does not require high-temperature heating, it is particularly suitable for clarifying heat-sensitive tea.
In addition, during the brewing process, ultrafiltration technology can also play roles in purification, clarification and sterilization.
2026
