Roda-Serrat M., Christensen L., Christensen K., Frette X., 2015, Optimization of Removal of D-Trehalose from Commercial Food Colorant by Diafiltration with Ultrafiltration Membranes, Chemical Engineering Transactions, 43, 1027-1032.
A dia-ultrafiltration process for purification of phycocyanin-based solutions is presented. The aim of the process is to remove additives present in a commercial food colorant, mainly D-trehalose. Optimization of parameters such as molecular weight cut-off, initial concentration of feed, process temperature and transmembrane pressure has been conducted. The focus has been on obtaining a fast and effective removal of additives, while at the same time keeping operational conditions mild enough to avoid degradation and hereby loss of colour.
