SurePure, Inc. (OTCBB: SURP), a global leader in liquid photopurification, today announced the publication of an article illustrating the unique value that UV surface refreshment technology provides in protein based liquid ingredients. The article is entitled "UV Technology for Protein Based Liquid Ingredients" and was published in the March 2014 issue in The World of Food Ingredients.
The article was authored by Dr. Tatiana Koutchma, Research Scientist in Novel Food Processing, Agriculture and Agri-Food Canada.
Dr. Koutchma discussed the how SurePure's patented technology makes it unique and capable in improving the processing of heat sensitive protein based ingredients. The most appropriate applications include liquid whole eggs, liquid egg whites, whey protein derivatives, skim raw milk and cheese milk.
To provide additional background, UV systems mainly use thin film laminar, and annular or coiled tube turbulent flow. SurePure's patented technology employs a combination of the turbulent flow in a thin film that also has a surface refreshment character. The degree of surface refreshment only can be affected by the fluid viscosity that makes SurePure UV light technology independent on the high UV light absorption properties of the fluid because inactivation of the microorganisms occurs during fraction of the residence time spent by this microorganism near the lamp sleeve.
In addition to avoiding heat damage to proteins and better functional quality of proteins, application of UV surface refreshment holds a potential for additional profit of lesser cost and a few regulatory issues to address. There is also scope to use UV surface refreshment technology as an adjunct to pasteurisation, i.e. to increase the shelf life of cheese milk and protein based ingredients or to enable longer holding times between operations when plant capacity is constrained.
