The value of whey realised
According to the European Whey Products Association (EWPA), only 40 % of the waste liquid whey in Europe is processed for incorporation into foods and feed products. The rest goes into municipal sewage systems where the cost of waste treatment is estimated at EUR 0.04 per litre, a high price to pay. The WHEY2FOOD (Enhanced protein fractionation from protein sources for their use in special food applications) project has devised a highly efficient, selective, gentle and economically attractive electro-membrane filtration (EMF) technology. The system enhances separation and concentration of proteins and protein peptides from whey. Efficient recovery of functional protein fractions through EMF technology will provide an important source of high-value natural food emulsifiers and protein supplements for various food formulations and nutritional applications. Moreover, whey has important techno-functional properties very useful to the food industry including foaming, emulsifying, gelling and water-binding potential. A study of the EMF system yielded in-depth information on the EMF process and how this acts against whey separation including parameters such as appropriate electrode material choice as well as cell features (pH, temperature and pressure). A simulation model provided data for modifications in the cell design and the selection of suitable single components for the EMF reactor. Other important criteria include the properties of the membrane that will determine factors such as fouling, pore size and transfer rate of proteins. WHEY2FOOD focused on casein macro peptide (CMP) separation from other mild proteins including beta lactoglobulin (β-Lg). Both commercial formulas and laboratory trials showed a concentration of around 80 % of total proteins separated, increasing over 10-fold the CMP/ β-Lg ratio in a single step. The EMF unit is automatic and requires minimal maintenance. Membrane cleaning is achieved by reversing the cell voltage. The EMF cell is already a reality and has been developed in line with special market demands. The market potential of the identified protein fractions has determined the specifications of the separation technique. The partners have developed a pilot model after process optimisation in the laboratory. The up-scaling of the equipment and validation will continue after project end. The WHEY2FOOD project deliverables promise to have significant technical, economic and ecological impact. Not only will this cost-effective method separate protein fractions from whey, the technology could also be applicable to other products. Use of WHEY2FOOD technology will ultimately increase the competitiveness of European small to medium-size cheesemakers, significantly increasing their income and positively contributing to reducing environmental impact.
Keywords
Whey, cheesemaking, high-value protein, WHEY2FOOD, food applications, electro-membrane filtration, protein fraction
