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We provide wide range of solutions for selective removal of nutrients, concentration of juices, milk, beverages, liquid food, product purification and waste minimization. Our technology has several advantages as a process for concentrating beverages and liquid foods, including operation at low temperatures and low pressures that promote high retention of sensory (e.g. taste, aroma, color) and nutritional (e.g., vitamin) value, high rejection, and potentially low membrane fouling compared to pressure-driven membrane processes.
Dewatering by Forward Osmosis in juices and beverages increases the protein retention and eliminates the need of sugar additives in beverages.
Forward Osmosis also provides more efficient and cost effective way to concentrate proteins from milk and is applicable to both heat sensitive protein and those that are not heat sensitive.