LeanCreme™ System
The APV LeanCreme™ System from SPX FLOW transforms whey into microparticulated whey protein, enabling producers to create low-fat, healthy products with rich texture and creamy mouth feel. Designed to increase profitability and reduce ingredient dependency, LeanCreme™ supports clean-label innovation across dairy, food, and plant-based sectors.
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 from SPX FLOW 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?
Built on SPX FLOW’s deep patented process engineering expertise, the LeanCreme™ System is designed for high-efficiency microparticulation and exceptional product quality.
It enables customers 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
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
- Global SPX FLOW support, including spare parts, maintenance and operator training
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 and yogurt
- Dressings, sauces, and mayonnaise
- Ice cream, chocolate, and confectionery
Theory of Operation
The LeanCreme™ System is a two-stage process:
- The LeanCreme™ System is a two-stage process: concentrates protein 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.
- The concentrated WPC is then microparticulated using the APV Shear Agglomerator (ASA), a patented, high-shear thermal process that denatures the protein and forms uniform, fat-like particles with excellent 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.