SPX Flow Technology Innovation Centre
SPX Flow Technology Innovation Centre
SPX Flow Technology Innovation Centre
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LEANCREME AND FUNCTIONAL PROPERTIES<br />
This is a newly designed pilot plant for the microparticulation<br />
of whey protein concentrate (WPC). The microparticulation<br />
process involves heat treatment at controlled shear rates to<br />
obtain a specific particle size of the product. The microparticu-<br />
lated whey proteins (LeanCreme) can be incorporated into<br />
a range of dairy products to increase yield and water binding,<br />
<strong>SPX</strong> <strong>Flow</strong> <strong>Technology</strong> <strong>Innovation</strong> <strong>Centre</strong><br />
Microparticulation of Whey Protein Concentrate (WPC)<br />
THE LEANCREME PROCESS<br />
MP 150 pilot plant<br />
• Capacity of 150 l/h feeding a PHE pre-heater<br />
• Two serial ASA-VT460 modules for heating<br />
• Flexible holding cell with variable holding times<br />
• One ASA-VT460 module for cooling<br />
• A PHE cooler<br />
• The plant is equipped with regulators and<br />
16-channel data logger<br />
MP 500 Pilot Plant<br />
• Capacity of 500 l/h feeding a tubular pre-heater<br />
• Two serial ASA-HT680 modules for heating<br />
• Flexible holding cell with variable holding times<br />
• One ASA-HT680 module for cooling<br />
• A tubular cooler<br />
• The plant is equipped with regulators and<br />
16-channel data logger<br />
improve texture and taste in low fat cheese, i.e. European<br />
pressed cheese and camembert types, fresh cheeses, Ricotta,<br />
dressings, LeanCreme drinks and other fermented products,<br />
ice cream, etc. Furthermore, the LeanCreme may be spray-<br />
dried to a LeanCreme powder product for applications in the<br />
food industry.<br />
14 9004-06-09-2012-GB
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