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WHEY PROTEIN ULTRAFILTRATION ISOLATION
PUZZLING PROTEIN PROCESSES

The process of protein isolation techniques are perplexing to even the most protein privy; couple the many methods with marketing media that tout their technique is superior and you’ve a recipe for riddling. A particularly popular protein isolation method called Ultrafiltration is used by Physical Sciences to produce a protein that adheres to their purity pledge by yielding a very high post processing level of residual undenatured protein components.

Ultrafiltration and Microfiltration are not truly different processes for isolating protein, but the “ultra” and the “micro” prefix actually references the size of the pores in the filter that is used with Crossflow Filtration. Ultrafiltration utilizes pores that are 4 times smaller than Microfiltration to maximize the separation of lactose and fat from the protein. Crossflow Filtration occurs when the source of protein in a liquid form (milk) is forced through tubes lined with the porous membrane filter at a remarkably high speed to ensure turbulent contact with the membrane. The increasing pressure will force the fluid through the pores and retain only those particles that are too big to fit through the filter to isolate the protein. Physical Sciences Ultrafiltration is combined with a cold-processing particles; this decreases the amount of components lost and results in a higher concentration of protein. This process is the most expensive but the most effective way to produce a high quality protein supplement.

Physical Sciences Protein

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