Extract

The beverage industry faces continuously pressure to produce, invent and re-invent new products. MMS process engineers can support your developement team to innovate and renovate.

Membrane technology is extensively used within the beverage industry to clarify, fraction or concentrate beer, juices, coffee and many other beverages.

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Coffee extract concentration

  • Concentration up to 35-40% by NF/RO
  • Reduction of energy costs evaporators
  • Removal of low molecular weight compounds such as acids

Coffee condensate re-use

  • Condensate water re-use
  • Recuperation of energy
  • Pre-treatment to ensure reliable RO treatment

Natural colour clarification

Customor specific solutions for algae, elderberry, purple carrot,red cabbage, cherry juice and many more.

  • Clarification and bacteria removal of feed
  • Gentle processing of sensitive products for high quality

302 PA Plant Extract Clarification.pdf (372KB)

Natural colour concentration

Customor specific solutions for algae, elderberry, purple carrot,red cabbage, cherry juice and many more.

  • Selective enrichment of different colour compounds by NF or RO to produce products with high colour intensity
  • Gentle processing of sensitive products for high quality

Aroma and fragrance concentration

  • NF/RO allows to concentrate aroma compounds in extracts
  • Operation at low temepratures for high quality products

Blood extract

  • Blood serum concentration with UF
  • Blood serum colour reduction with MF

Yeast extract clarification or concentration

  • Clarification by MF or UF to produce crystal clear yeast extracts
  • Concentration up to 15-20% by RO to reduce energy costs from evaporators

Wheat extract

  • Clarification of wheat extract with MF
  • Concentration of wheat extract with RO to reduce evaporator costs

Chicken extract

  • Broth Clarification with MF and UF
  • Extract concentration with RO/NF
  • Evaporator cost reduction

Fish protein extracts

  • Pre-treatment of fish protein extract to remove residual "fish" smell
  • Concentration of fish protein to 20-25% TS