Bovine Serum Albumin Rejection by an Open Ultrafiltration Membrane: Characterization and Modeling.

The classic application of ultrafiltration (UF) is for the complete retention of proteins, and in that situation, the transport behavior is well established. More open membranes with fractional retention are used when separating different proteins. However, protein transport has not been well documented yet in the literature.

Quantifying techno-functional properties of ingredients from multiple crops using machine learning.

Food ingredients with a low degree of refining consist of multiple components. Therefore, it is essential to formulate food products based on techno-functional properties rather than composition. We assessed the potential of quantifying techno-functional properties of ingredient blends from multiple crops as opposed to single crops.

Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization process.

Delactosed whey permeate is the mother liquor/by-product of lactose manufacture, but it still contains around 20 wt% lactose. The high mineral content, stickiness, and hygroscopic behavior prevent further recovery of lactose in the manufacturing process. Therefore, its use is currently limited to low-value applications such as cattle feed, and more often it is seen as waste.

Scaling up continuous eutectic freeze crystallization of lactose from whey permeate: A pilot plant study at sub-zero temperatures.

Eutectic freeze crystallization is explored as an alternative to the state-of-the-art evaporation process for the recovery of lactose from whey permeate. At the so-called eutectic freezing point, both water (the solvent) and lactose (the solute) crystallize and can be removed continuously while continuously feeding whey permeate. This continuous process is demonstrated on a pilot scale at sub-zero temperatures.

Structure analysis of multi-component pastes - The effect of water distribution on the rheological properties.

Techno-functional properties of multi-component blends and ingredients are determined by the contribution of each ingredient and the water distribution between those ingredients in the blends. However, ingredients can consist of multiple components, which should be considered to better understand the properties of ingredients and blends thereof. Recently, empirical models were used to describe the viscosity of mildly refined ingredient blends.

Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosity.

Currently, food industries typically favour formulation of food products using highly refined techno-functional ingredients of high purity. However, there is a growing interest in less pure techno-functional ingredients with a lower degree of refining as they deliver the same functional properties with reduced environmental impact. We propose that instead of selecting formulations based on purity, they should be selected based on their techno-functional properties.

Separation of Fructose and Glucose via Nanofiltration in Presence of Fructooligosaccharides.

Fructose and glucose are commonly present together in mixtures and may need to be separated. Current separation methods for these isomers are complex and costly. Nanofiltration is a cost-effective method that has been widely used for separating carbohydrates of different sizes; however, it is not commonly used for such similar molecules.

Are axial and radial flow chromatography different?

Radial flow chromatography can be a solution for scaling up a packed bed chromatographic process to larger processing volumes. In this study we compared axial and radial flow affinity chromatography both experimentally and theoretically. We used an axial flow column and a miniaturized radial flow column with a ratio of 1.

Model-based high-throughput process development for chromatographic whey proteins separation.

In this study, an integrated approach involving the combined use of high-throughput screening (HTS) and column modeling during process development was applied to an industrial case involving the evaluation of four anion-exchange chromatography (AEX) resins and four hydrophobic interaction chromatography (HIC) resins for the separation of whey proteins having close pIs. From the HTS data, one resin of each type was selected (Capto Q and Octyl Sepharose 4 FF). Next, batch uptake experiments were performed to determine the adsorption isotherms of the major whey proteins on the selected resins, followed by isotherm parameters regression.

Perspectives for the industrial enzymatic production of glycosides.

Glycosides are of commercial interest for industry in general and specifically for the pharmaceutical and food industry. Currently chemical preparation of glycosides will not meet EC food regulations, and therefore chemical preparation of glycosides is not applicable in the food industry. Thus, enzyme-catalyzed reactions are a good alternative.

Chemical and sensory evaluation of crude oil extracted from herring byproducts from different processing operations.

Fish oils extracted from marinated herring (frozen and unfrozen) byproducts and maatjes herring byproducts were evaluated on their chemical and sensory properties. The obtained crude oils had very low content of copper (<0.1 mg/kg oil), and iron values were 0.

Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oils.

Crude and fatty acid composition analyses were performed on fillets, byproducts, and oil originating from herring (Clupea harengus) caught off the North Sea from June 1999 to January 2001. Monthly statistical differences were found in the fat content, the range of variation being larger in fillets than in byproducts. The most consistent change observed in fillets was an increase of unsaturation from May to September reflected in a reduced percentage of monounsaturated fatty acids, whereas for byproducts and oil this trend was not so well defined.

Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproducts.

Herring oils produced from three different types of byproducts, only heads, mixed, and headless byproducts, were compared. Heads byproducts and its oil presented the highest oxidation levels and the lowest alpha-tocopherol content. Heads contained the lowest polyunsaturated fatty acids content and the highest amount of saturated fatty acids.