Whey Protein Microparticulation Designed for Product Value, Flexibility and Taste

Today’s food and dairy producers face increasing pressure to create low-fat, clean-label products without sacrificing texture, mouth feel, or profitability. The APV LeanCreme System transforms whey into high-value, microparticulated whey protein that mimics the creamy characteristics of fat, supporting better product performance and bottom-line results.

With consumer demand rising for healthier alternatives and greater product diversity, processors need solutions that deliver:

• Creamy texture and mouth feel without added fat or artificial stabilizers
• Greater control over ingredient quality and functionality
• Efficient use of whey by-products to unlock new revenue streams

Why Choose the APV LeanCreme System?

Developed with SPX FLOW’s patented process engineering expertise, the LeanCreme System delivers high-efficiency microparticulation and exceptional product quality.

It empowers producers to:

• Produce fat-like mouth feel from natural whey protein, ideal for low-fat product lines
• Customize particle size distribution to match specific product formulations
• Utilize sweet, lactic, acid, or whey across WPC 28–80 grades
• Generate LeanCreme in liquid or spray-dried form, depending on application needs
• Achieve rapid ROI by converting low-value whey into premium, in-demand ingredients
• Improve product consistency with precise, automated control and repeatable performance
• Reduce dependency on external suppliers, improving supply chain security and cost control
• Enable clean-label innovation using natural, multifunctional ingredients with high nutritional value
• Access pilot LeanCreme Systems for testing and product development in our innovation centers
• Rely on global SPX FLOW support, including spare parts, maintenance and operator training

Operator-Friendly, Scalable and Sustainable

Designed for long-term value and operational simplicity, the LeanCreme System delivers:

• Continuous operation with low maintenance requirements
• Hygienic system design for safe and compliant food processing
• Available pilot systems for R&D and formulation testing
• Seamless integration with existing ultrafiltration and spray drying equipment

Product Applications

LeanCreme is ideal for a wide range of applications, including:

• Reduced-fat and full-fat cheeses (pressed, soft, and fresh)
• Fermented dairy products and milk desserts
• Protein-enriched milk drinks, beverages, desserts and yogurt
• Dressings, sauces and mayonnaise
• Ice cream, chocolate and confectionery
• Appetite suppressants

Theory of Operation

The microparticulation process consists of two-stages:

1. Whey concentration (WPC process): Protein is concentrated from sweet, lactic, acid whey to produce Whey Protein Concentrate (WPC). If liquid whey is not available, recombined WPC powder can be used as an alternative.
   
   
2. LeanCreme system (one-step microparticulation): Unlike conventional multi-stage methods, the LeanCreme system is a one-step process. The concentrated WPC is microparticulated using the APV Shear Agglomerator (ASA), a patented high-shear thermal process that denatures the protein and forms uniform, customized particle sizes tailored to the end product. The holding time can be adjusted to achieve the desired particle size distribution and deliver the required sensory properties.

The result is LeanCreme—a soft, white, protein-rich emulsion with a creamy consistency and customized particle size e.g. similar to milk fat globules. The product can be used in liquid form or spray-dried for powder applications.