Ion Exchange Resin for Food Processing Industry

Today more than ever, processed foods demand stringent purity specification of their component ingredients. Various sweetener products added to soft drinks need to be colorless, odorless, shelf-stable and free of minerals to meet the quality standards that brand owners and consumers demand from their beverages.Sugar, sugar alcohols, high fructose corn syrup (HFCS), high-intensity sweeteners, food additives and nutritionals (such as amino acids, organic acids or polyphenols) are challenged to meet stringent purity specifications.

Many of the purification technologies utilized have potential limitations:

Crystallization is used to recover raw sugar, but it leaves behind sugar as molasses.
Distillation is used for water removal and concentration of glucose and fructose, but it generates color and can damage flavor.
Membrane techniques can remove minerals but are expensive and can sacrifice yield.

Ion exchange resin (IER) technology, on the other hand, is a cost-effective option that meets purification needs across many food processing schemes with minimal limitations. IER technology's solid polymers are capable of removing ions and organic contaminants in solutions that are passed through them. This technology is currently being used across multiple applications such as industrial water demineralization, softening and pharmaceuticals, but it is especially well-suited for food processing applications, where high-performing separations and purifications are critical.

In Food Processing Industry, ion-exchange resins are used to replace the magnesium and calcium ions found in hard water with sodium ions. When the resin is fresh, it contains sodium ions at its active sites. When in contact with a solution containing magnesium and calcium ions (but a low concentration of sodium ions), the magnesium and calcium ions preferentially migrate out of solution to the active sites on the resin, being replaced in solution by sodium ions.This process reaches equilibrium with a much lower concentration of magnesium and calcium ions in solution than was started with.

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