Membrane filtration system for soy sauce and dashi that achieves automation while preserving flavor.

[Free Trial Now Available] Achieve sediment removal, concentration, decolorization, and salt removal without relying on heat or diatomaceous earth. Maintain the traditional flavor while balancing labor savings and quality stability.

In broth production, the removal of sediment and fine particles, as well as the clarification process, pose challenges such as flavor degradation and high workload. Particularly in heat treatment and diatomaceous earth filtration, issues like the loss of aromatic components, waste disposal, and task specialization tend to arise. Our membrane filtration equipment effectively removes unwanted substances such as sediment, fine particles, and microorganisms by combining MF membranes and UF membranes with NF membranes and RO membranes as needed. Due to non-heating and chemical-free processing, stable clarification can be achieved while preserving the original aroma and umami of the broth. Additionally, by introducing it as an alternative to diatomaceous earth filtration, we achieve waste reduction and labor-saving. It contributes to improved operational efficiency and uniform quality through continuous operation and can also accommodate the pre-concentration process before spray drying. *For compatibility and implementation examples for specific applications, please check the PDF materials from the "Download Catalog" link below. *If you wish to conduct a primary test using flat membranes, please select "Demo Request" from the "Contact Us via Web" option.

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