MICRO FORMULA™
GEA Filtration has developed a new simple unit for microparticulation of whey proteins. The unit, named MICRO FORMULA™ makes it possible to utilize whey, a bi-product from cheese production, to increase product yield and replace fat. The microparticulation process forms particles similar to milk fat particles. Microparticulated whey can be used in a number of dairy products.
The products, where fat can be replaced, include:
- Most cheese types (also yield increase)
- Ice cream
- Yoghurt and milk desserts
- Dressing and sauces
- Mayonnaise and fat emulsions
- Other fat containing food products
| Data sheet |
Application |
Download link |
| MICRO FORMULA™ |
Blue Cheese |
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| MICRO FORMULA™ |
Cheddar Cheese |
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| MICRO FORMULA™ |
EPC-Gouda Cheese |
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| MICRO FORMULA™ |
Fresh Cheese |
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| MICRO FORMULA™ |
Processed Cheese |
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| MICRO FORMULA™ |
Soft Cheese |
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Advantages in operation and investment costs
Compared to existing microparticulation technologies on the market, the MICRO FORMULA™ has a number of advantages for our customers. The unit processing has a simple procedure, is easy and inexpensive to maintain and comes in standardized modulus. In addition to this the MICRO FORMULA™ has the following advantages:
- No Scraped Surface Heat Exchangers (SSHE)
- No Homogenizer
- No Tubular Heat Exchangers (THE)
- No Heat Transfer Surfaces > Denaturation Temperature
- Ordinary Plate Heat Exchangers (PHE)
- Ordinary Flow Components
- Low Maintenance Costs
- No scraps form a scraper blades or stator in the final product.
- Yield increase – protein and water binding effect
- Long production time between CIP – 18-20 hours
- Payback calculation < 1 year
- A true ”Money Printing MICRO FORMULA™ Unit”
The microparticulated whey proteins also serve two social purposes: as it utilizes the whey of the cheese, it thereby spares the environment for the damaging effect of waste products. It replaces the fat in a lot of dairy products, which in the long run can lead to overweight and health damage.
The microparticulation process line
The raw whey is clarified, skimmed and pasteurized before WPC 60 is made on an ultra filtration unit. The WPC 60 is then microparticulated and ready to use.
The MICRO FORMULA™ technology
GEA Filtration offers the MICRO FORMULA™ unit in five sizes, and the process is generally profitable for customers with whey quantities of over 80.000 liters. GEA Filtration has installed reference units that run 18 hours a day with only one CIP (Cleaning-in-Place) per day.
The microparticulated particles have the following characteristics:
- Viscosity as cream
- Creamy
- Whitish
- Particle size 1-10 μm
| MICRO FORMULA™ unit |
MP500 |
MP1000 |
MP1500 |
MP2000 |
MP3000 |
| Capacity kg/h |
500 |
1,000 |
1,500 |
2,000 |
3,000 |
| Whey utilized L/h |
8,500-9,000 |
17,500-18,000 |
25,500-27,000 |
35,000-36,000 |
51,000-54,000 |
MICRO FORMULA™ in five sizes
Example of the particle size distribution