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Food and Beverage Filtration with ECLIPSE MEMBRANES™

ECLIPSE : Membrane Filtration : Food and Beverage Filtration

Porous PTFE Membranes for Food and Beverage Filtration

Markel PTFE porous hollow fiber membranes are finding application in the food and beverage industry for clarifying, concentrating, and purifying these important products. They are also ideal for treatment of waste streams from food or beverage processes, either for recovery and reuse or treatment prior to waste disposal.


The membranes are employed not only as filters, but also for membrane separation processes such as gas/liquid separation (adjusting CO2 levels in beer, adjusting alcohol levels in wine and beer), and liquid/gas contacting (injecting CO2 or N2 into beer). Filtration applications may range from microfiltration through nanofiltration and reverse osmosis.


The dominant driving force for membrane filtration in the food and beverage industry is the ease and low cost of operation, waste minimization, the ability to easily backwash, sterilize, etc. and the high quality and consistency of the finished product.


The dominant driving force for membrane separation processes in the food and beverage market is the ability to effect a separation without the use of heat. Osmotic distillation and certain other membrane separation processes are largely isothermal, relying instead on concentration gradients or pressure gradients for driving forces rather than thermal energy.

Membrane Filtration Applications in the Food & Beverage Industry

The use and key advantages of Markel porous PTFE hollow fiber and tubular membranes for filtration of wine, beer, juice, edible oils and dairy are discussed in more detail, but it is worth highlighting other applications for membrane filtration in the food and beverage industry:


Production of Sweeteners

Removal of haze and colour from sugar syrup, concentration of sugar water, can both be accomplished via membrane processes.


Concentration of Egg and Egg White

Examples include concentration and purification of egg white and whole egg, dewatering of egg whites prior to drying. Membrane technology results in a gentler treatment and thus a higher quality product.


Recovery of Starches, Food Gums

Use of membrane filtration and separation operations allows concentration and purification of substances such as carrageenan, agar, agarose, xanthan and pectin, with recycling of permeate. It also provides an inexpensive and reliable way to remove water and low molecular weight impurities. Fractionation, concentration, and purification of gelatins via membrane operations results in gentler processing to avoid denaturing the gelatine.


Clarification of Vinegar

For vinegar production, membrane systems allow substitution for multiple steps in the traditional clarification/filtration process, reducing storage time and requiring no filter aids.


De-alcoholization of Beer and Wine

De-alcoholization, which typically involves reducing alcohol content by a factor of 8–10 and provides a quality in line with standard beer at a lower cost. De-alcoholization of wines via membrane processes can convert “hot wines” to salable items with the proper alcohol content.


To see how the advantages of Markel porous PTFE hollow fiber and tubular membranes and Markel’s potting technology can be brought to bear on your food or beverage application, contact Markel’s design group.

food and beverage filtration with Eclipse porous ptfe membranes