Whey is a by-product of cheese production. It has a high mineral content of 8-10 % in TDS which results in low sensoric properties and overall low value of whey. Demineralization by electrodialysis turns the low-value whey into a sweet substance ready for internal reuse or up to pharmaceutical quality for use in infant nutrition.
Avoid precipitation of tartrate salts into the final product. Electrodialysis technology removes part of tartrates in energy efficient way without addition of chemicals in very short time. Alcohol, sugars content and taste don't change.
Chemicals-free pH adjustment for fruit juices, wines and ciders improves organoleptic properties using electrodialysis bipolar membrane (EDBM) technology with RALEX® membranes. Especially suitable for sour beverages, where high acidity causes unpleasant feelings to the consumer. Applicable for wide range of natural juices.
Electrodialysis with bipolar membrane technology decreases pH of apple juice and then increases it back to the previous level. This temporary change stabilizes the apple juice without adding ascorbic acid.
Removal of acids and salts from solutions of monosaccharides, disaccharides and oligosaccharides by RALEX® electrodialysis.
Lactulose syrup is a feed solution of lactulose after isomerisation by chemical catalysers. There is a high mineral content due to the agents of catalysers. Electrodialysis allows their removal to receive the final product, which is then used in the food industry or pharmaceutical applications.
Demineralization of substances with probiotic and dietary effect as Galactooligosaccharides - GOS, Fructooligosaccharides – FOS, Chitooligosaccharides - COS; Xylooligosaccharides - XOS, Isomaltooligosaccharides - IMO, Soybean oligosaccharides - SOS.
