The use of membrane technology as a processing and separation method in the food industry is gaining wide application for demineralization, desalination, stabilization, separation, deacidification, purification, and reducing microbial load.

Perhaps the most obvious application for membrane filtration is reducing dissolved or suspended solids from process water or liquid ingredients. However, membrane filtration can be used to remove microorganisms to prolong shelf life and provide a healthier option than utilizing additives and preservatives.

Membrane separation can also be combined with cold pasteurization and sterilization techniques to create products and ingredients with favorable characteristics. Since membrane separation eliminates the need for heat temperature treatment of products, it can preserve the natural taste of food products and the nutritional value of heat-sensitive components. Also, less energy is required.

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