Fraunhofer Institute for Interfacial Engineering and Biotechnology IGBEnhanced protein fractionation from protein sources for their use in special food applications
Whey resulting from cheese production contains valuable proteins that still often remain unused. By refining an electromembrane process initially investigated at the University of Hohenheim, the Whey2Food project consortium is investigating how to selectively obtain high-quality whey proteins fractions to enrich foods and enhance their nutritional or technological-functional properties. Compared with ultrafiltration, the optimized technique fractionates and concentrates whey proteins and hereby increases production yields while reducing cleaning efforts.
