Food & Beverages
Foods that contain functional ingredients offer extra health benefits in addition to their nutritional value. The food and beverage sector is increasingly using functional ingredients. In cities, more people are consuming probiotic-fortified yoghurt and omega-3-fortified health drinks.
Sanitech Engineers offers a range of solutions, from concept to commercially viable projects, for syrup decolourisation using ion exchange-based systems, membrane-based systems for brine recovery, glucose/fructose plant, and other solutions in order to meet the growing demand for producing high-quality functional ingredients that adhere to food regulation standards.
Fruit Juice Processing
Sanitech Engineers provides a wide selection of membrane systems to meet your juice production demands and specialises in juice concentration and clarification. Customised systems can be manufactured by Sanitech Engineers for variety of activities during processing like eliminating haze and germs for generating safe and transparent final product while preserving their original colour, flavour, and aroma. Many premium juices are processed using membrane filtration process to remove proteins, starch, pectin, and polyphenolic chemicals.
FAQs
Fruit juice processing involves the clarification, stabilization, and concentration of raw juice to produce a clear, safe, and high-quality beverage. Modern processing uses membrane filtration technologies—such as microfiltration (MF), ultrafiltration (UF), and nanofiltration (NF)—to remove pectin, starch, proteins, suspended solids, and microorganisms while preserving natural flavor, color, and nutrients.
Common equipment used in fruit juice processing includes:
Microfiltration systems for haze removal and microbial reduction
Ultrafiltration systems to remove macromolecules like proteins and polysaccharides
Nanofiltration systems to improve clarity, refine taste, and partially concentrate juice
These membrane systems enable gentle processing without heat damage.
Fruit juice processing improves:
Product safety and shelf life
Clarity and visual appeal
Flavor and color retention
Microbial stability without excessive heat treatment
The result is a consistent, high-quality juice suitable for packaging and long-term storage.
Dealcoholisation
Sanitech Engineers offers a state-of-the-art Dealcoholisation solution. Our scalable and smooth nanofiltration membrane technique provides a way to make low-alcohol wine without sacrificing flavour. We increase the yield and efficiency of alcohol production as your one-stop solution supplier. Take advantage of our cutting-edge filtration technologies, which are intended to increase production yield, recover more wine from lees, and clarify wine.
Our nanofiltration and reverse osmosis processes effectively lower wine’s acidity and alcohol content. With the cutting-edge dealcoholisation solutions from Sanitech Engineers, discover innovation, quality, and taste. Improve your winemaking to satisfy the market for low-alcohol wines while maintaining outstanding flavours.
FAQs
Dealcoholisation is the process of reducing or removing alcohol from fermented beverages such as wine, beer, or cider. The goal is to produce low-alcohol or non-alcoholic beverages while retaining as much of the original aroma, taste, and mouthfeel as possible.
Not always. Dealcoholized wine is considered alcohol-free only if the residual alcohol content is below the legally defined limit (commonly ≤0.5% ABV, depending on regional regulations). Some methods may leave trace amounts of alcohol, classifying the product as low-alcohol instead.
Common dealcoholization methods include:
Membrane-based separation (nanofiltration or reverse osmosis), which removes alcohol at low temperatures
Vacuum distillation or steam distillation, which lowers boiling points to minimize thermal damage
Membrane processes are increasingly preferred because they preserve flavor compounds, reduce energy consumption, and allow precise alcohol control.
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