Food and Ingredients Applications

  • Utilities Filtration

    Supporting food and food ingredient manufacturing processes, utilities represent one of the most basic but underpinning determinants of success in food plant operations. Learn more...
  • Fermenter Broth Clarification

    After fermentation, important steps of extracting and purifying the metabolites of interest follow. Fermenter broth clarification to remove spent cells and other suspended solids from fermenter contents is the first step. Learn more...
  • Particle and Gel Removal

    Depth filtration products are commonly used for clarification, trap filtration, polishing, and bioburden reduction in enzyme, sweetener, edible oil, gelatin, yeast extract, flavor and other food ingredient manufacturing. Learn more...  
  • Microbial Removal from Process Fluids

    Food and food ingredient manufacturers often require a reduction or removal of microorganisms from their fluid streams, to avoid product spoilage or eliminate any chance of costly product recalls. Learn more...
  • High Temperature Fluid Filtration

    For fluids requiring cartridge filtration at relatively high temperatures of over 82 ºC (180 ºF) we recommend non-polymeric materials. Learn more...
  • Color Removal

    To achieve small color and odor corrections in food fluids caused by chemical reactions or native constituents, Pall offers filter sheets and lenticular modules impregnated with activated carbon, and enhanced by protective paper to ensure no carbon migration downstream.  Learn more...
  • Microfiltration and Ultrafiltration

    Microfiltration separations remove suspended particles down to the ~0.1 micron range, while ultrafiltration separations operate in the macromolecular range down to a few thousand Daltons.  Learn more...