Due to the fact that the membrane separation process does not require heating, it can prevent the inactivation of thermosensitive substances, contamination by impurities, and no phase change. Integrating separation, concentration, purification, and sterilization, it has high separation efficiency, simple operation, and low cost, making it particularly suitable for applications in the food industry.

The common applications of membrane separation technology in the food industry include:

Dairy production: Used in the dairy industry, such as the production of cheese, yogurt, butter, and milk powder. It can separate whey, whey protein, and whey fat to produce dairy products with different fat contents.

Fruit juice clarifier: It can reduce the turbidity of fruit juice and has stable properties, without secondary precipitation, and can better retain trace elements and nutrients in fruit.

Beer production: During the beer brewing process, ultrafiltration membranes can be used to remove yeast, protein, and suspended solids, improving the purity and safety of beer.

Protein concentration: Suitable for protein concentration, such as extracting fish protein from fish sauce or soy protein from soybean sauce.

Syrup concentration: Ultrafiltration membranes are suitable for concentrating syrup (such as fruit juice syrup or starch syrup) into a more concentrated form, used for making candies, pastries, and other foods.

Separation of proteins and enzymes: It can also be used to separate proteins and enzymes from food raw materials, which is crucial for most food processing processes.

Wastewater treatment: Ultrafiltration membranes can also be used to treat food processing wastewater, recycling water and useful components to reduce waste discharge.

Concentration of food seasonings: Ultrafiltration membranes can also be used for the concentration of food seasonings, sauces, and fruit juices to improve their taste and quality.