Motimo MOFⅣB/UOFⅣ Ultrafiltration membrane for high-hardness water Equivalent

Introduction

The food and beverage industry increasingly relies on membrane filtration technologies to enhance product quality, improve yield, and reduce waste. Among these, ultrafiltration (UF) membranes play a pivotal role in protein and whey processing, offering superior selectivity, energy efficiency, and scalability compared to traditional methods such as evaporation or chemical precipitation.

As a leading Chinese manufacturer of ultrafiltration membranes, we specialize in producing high-performance, cost-effective UF membranes tailored for dairy, plant-based protein, and functional food applications. Our in-house production ensures competitive pricing, rapid delivery, and customizable solutions, making us the preferred partner for food processors worldwide.

Key Applications of UF Membranes in Protein & Whey Processing

1. Dairy Protein Standardization & Whey Fractionation

Ultrafiltration is extensively used in dairy processing to:

Standardize milk protein content for cheese, yogurt, and infant formula production.

Concentrate whey proteins (β-lactoglobulin, α-lactalbumin) from cheese byproducts, increasing protein content up to 80% or higher.

Remove lactose and minerals, improving whey protein isolate (WPI) purity for sports nutrition and functional foods.

Studies show that optimized UF parameters (0.15 MPa, 35°C, 6x concentration factor) can achieve 58.19% IgG recovery in bovine colostrum whey, demonstrating high efficiency in bioactive compound enrichment

2. Plant-Based Protein Isolation

Beyond dairy, UF membranes are crucial for:

Soybean whey protein recovery, where ceramic UF membranes (5 nm pore size) achieve 73.3% protein retention at pH 6.

Pea, rice, and other plant protein concentrates, ensuring high yield and minimal thermal degradation.

3. Oligosaccharide Separation from Goat Milk

UF enables the extraction of prebiotic oligosaccharides from goat milk—similar to human milk—while removing proteins for infant formula applications. Research confirms >99% oligosaccharide recovery using 50 kDa ceramic membranes

Why Choose Our Ultrafiltration Membranes?

1. High Flux & Fouling Resistance

Hydrophilic membrane materials minimize fouling, ensuring stable flux rates even with protein-rich feeds.

Dynamic shear-enhanced designs (e.g., rotating hollow fiber modules) reduce concentration polarization, enhancing efficiency3.

2. Precision Separation & Scalability

Customizable MWCO (1–100 kDa) for targeted protein fractionation.

Modular systems adaptable for lab-scale trials or industrial-scale production.

3. Cost-Effective & Sustainable

Low energy consumption compared to thermal methods.

Water recycling capabilities, reducing wastewater in dairy and plant protein processing.

4. Fast Turnaround & Technical Support

Short lead times due to in-house manufacturing.

Expert guidance on system optimization for maximum yield.

Case Study: Enhancing Whey Processing Efficiency

A recent trial using our tight UF polyethersulfone (PES) membranes (1.1 nm pore radius) demonstrated:

1. 99.8% COD removal in cheese whey wastewater.

2. 70% flux recovery rate (FRR) after cleaning, ensuring long-term performance

Conclusion

Ultrafiltration membranes are revolutionizing protein and whey processing by delivering higher purity, better functionality, and lower operational costs. As a trusted UF membrane supplier, we provide high-quality, affordable solutions tailored to the food and beverage industry’s evolving needs.

Contact us today to explore how our ultrafiltration technology can optimize your protein separation processes!

Q&A

Q: How to store UF membranes?

A: Wet, in 1% sodium bisulfite solution.

Q: Can UF remove iron?

A: Only particulate iron, not dissolved.

Q: What's the recovery rate?

A: Typically 85-95% for water treatment.