Ultrafiltration is characterized as having a molecular weight cut-off range (MWCO) from about 3000 to 100,000. The most common cut-off is the dairy standard of 10,000 MW. This is the traditional size for the fractionating of whey proteins from lactose commonly used to produce Whey Protein Concentrates (WPC) of 35% to 85%WPC's.
Ultrafiltration of Whey
Fractioning and retention of fat and whey proteins of high molecular weight from Non-Protein Nitrogen (NPN), lactose and minerals of a lower molecular weight.
Applications
35% - 65% Whey Protein Concentrate Production: Total solids for 10-28% depending on incoming feed characteristics.
WPC 70-85% Whey Protein Concentrate Production: Fat removal with Microfiltration is required depending on feed characteristics. Diafiltration is required.
| |
WPC Range Mass Balance |
| |
WPC 35 |
WPC 50 |
WPC 65 |
WPC 80 |
WPC 85 |
WPC 85 |
WPC 90 |
| Pounds/Day of Sweet Whey |
1,000,000 |
1,000,000 |
1,000,000 |
1,000,000 |
1,000,000 |
1,000,000 |
1,000,000 |
| Concentration Ratio |
5.56 |
11.10 |
23.14 |
41.90 |
42.87 |
~50 |
~55 |
| Diafiltration as % of Feed Rate* |
0.0% |
0.0% |
0.0% |
3.6% |
16.6% |
13.0% |
22.0% |
| Pounds/Day UF Permeate |
820,185 |
909,959 |
956,794 |
1,012,007 |
1,142,940 |
1,092,282 |
1,183,922 |
| UF Permeate Total Solids |
5.09% |
5.25% |
5.32% |
5.22% |
4.67% |
3.96% |
3.14% |
| Pounds/Day WPC Concentrate |
179,815 |
90,041 |
43,206 |
23,893 |
23,329 |
19,816 |
18,139 |
| WPC Concentrate Total Solids |
10.13% |
13.53% |
21.02% |
30.00% |
28.24% |
26.72% |
25.60% |
| MF Membrane Area |
|
|
|
|
|
882.0 |
882.0 |
| Pounds/Day MF Permeate |
|
|
|
|
|
291,911 |
291,911 |
| MF Permeate Total Solids |
|
|
|
|
|
5.51% |
5.51% |
| Pounds/Day MF Concentrate |
|
|
|
|
|
17,980 |
17,980 |
| MF Concentrate Total Solids |
|
|
|
|
|
12.00% |
12.00% |
| Pounds/Day of Powder |
18,974 |
12,690 |
9,460 |
7,467 |
6,863 |
5,515 |
4,837 |
| |
|
|
|
|
|
|
|
| Powder Composition: |
|
|
|
|
|
|
|
| True Protein |
30.7% |
45.3% |
60.0% |
75.0% |
80.3% |
79.7% |
88.9% |
| NPN |
2.9% |
2.7% |
2.4% |
1.8% |
1.3% |
1.9% |
1.1% |
| Lactose |
52.1% |
37.7% |
23.3% |
9.4% |
5.3% |
10.6% |
3.8% |
| Acid |
1.4% |
1.1% |
0.7% |
0.3% |
0.2% |
0.3% |
0.1% |
| Ash |
6.3% |
5.5% |
4.6% |
3.2% |
2.2% |
3.2% |
1.8% |
| Fat |
2.6% |
3.8% |
5.0% |
6.2% |
6.7% |
0.3% |
0.3% |
| Moisture |
4.0% |
4.0% |
4.0% |
4.0% |
4.0% |
4.0% |
4.0% |
| |
100.0% |
100.0% |
100.0% |
100.0% |
100.0% |
100.0% |
100.0% |
| |
|
|
|
|
|
|
|
| True Protein Yield |
97% |
96% |
95% |
93% |
92% |
73% |
72% |
| Total Protein Yield |
80% |
76% |
74% |
72% |
70% |
56% |
54% |
| |
|
|
|
|
|
|
|
| * Includes both MF and UF diafiltration water |
| |
|
|
|
|
|
|
|
| protein (dry-basis) |
35.04% |
49.96% |
65.03% |
80.00% |
84.99% |
84.99% |
93.75% |
| typical retentate composition |
33.6% |
48.0% |
62.4% |
76.8% |
81.6% |
81.6% |
90.0% |
| |
|
|
|
|
|
|
|
| % true protein |
3.24 |
6.38 |
13.14 |
23.43 |
23.61 |
22.19 |
23.7 |
| % non-protein N |
0.31 |
0.38 |
0.53 |
0.57 |
0.39 |
0.52 |
0.3 |
| % lactose |
5.5 |
5.31 |
5.1 |
2.94 |
1.56 |
2.96 |
1.01 |
| % acid |
0.15 |
0.15 |
0.15 |
0.1 |
0.06 |
0.09 |
0.03 |
| % ash |
0.66 |
0.78 |
1 |
1.01 |
0.65 |
0.89 |
0.48 |
| % fat |
0.27 |
0.53 |
1.1 |
1.95 |
1.97 |
0.07 |
0.08 |
| |
|
|
|
|
|
|
|
| % total solids |
10.13 |
13.53 |
21.02 |
30 |
28.24 |
26.72 |
25.6 |
| |
96.00% |
96.00% |
96.00% |
96.00% |
96.00% |
96.00% |
96.00% |
|
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