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Microparticulation Systems

APV LeanCreme System

Turn Whey Proteins into Functional Ingredients

Create high-protein, reduced-fat and clean-label products with the texture, stability and mouthfeel your customers value. APV microparticulation systems use controlled heat and mechanical energy to functionalize whey proteins for specific product requirements. By tailoring particle characteristics, producers can improve product performance, reduce reliance on stabilizers and create more value from whey streams.

 

Why Producers Choose APV

For decades, APV has helped dairy producers improve protein functionality and develop new products. This experience spans whey processing, dairy ingredients, nutritional beverages, fermented products, cheese and frozen desserts.

Our support can begin with formulation and process trials at an APV Innovation Center and continue through system design, integration and commissioning. Once production begins, lifecycle services, OEM spare parts, training and process optimization help maintain performance as requirements change. APV LeanCreme™ and Cavimaster™ systems can be integrated with upstream whey processing and downstream production lines. This complete-process perspective helps align protein functionality, product quality, resource utilization and long-term production performance.

Applications

Cheese

Advanced technologies for efficient, safe, and consistent cheese production.

 Dairy Ingredients

Dairy ingredient processing systems for efficient production, quality, and scalability.

 Ice Cream

Ice cream processing systems for smooth texture, consistency, and production efficiency.

 Yogurt

Yogurt processing systems for consistent texture, fermentation control, and product quality.

Microparticulation Technologies

APV offers two complementary approaches to whey protein functionalization. The appropriate system depends on the protein feed, required particle characteristics, final application and production objectives.:

Cavimaster Systems Cavimaster Systems

Improve process performance and operational reliability with Cavimaster Systems.

 Leancreme Systems Leancreme Systems

Improve process performance and operational reliability with Leancreme Systems.

Knowledge Center

High-Protein Yogurt Production High-Protein Yogurt Production

Real-world application improving high-protein yogurt production efficiency.

 Whey Stream Optimization for Functional Ingredient Development Whey Stream Optimization for Functional Ingredient Development

Discover how advanced whey processing strategies help maximize ingredient recovery, create value-added products and improve process efficiency.

 Turning Whey Into Value with Microparticulation Turning Whey Into Value with Microparticulation

Microparticulation transforms whey into functional proteins for texture and stability.

 5 Tips for Creating Healthier Ice Cream That Still Feels Like a Treat 5 Tips for Creating Healthier Ice Cream That Still Feels Like a Treat

Tips to create healthier ice cream with improved texture, taste, and reduced fat.

Frequently Asked Questions

Unlike conventional processing, microparticulation focuses on protein structure and functionality, allowing manufacturers to tailor performance for specific applications rather than producing a generic ingredient.

By improving texture and stability through protein functionality, microparticulation can reduce or eliminate the need for added stabilizers, emulsifiers or fat replacers.

LeanCreme emphasizes precise, reproducible protein functionalization using dedicated scraped surface heat exchangers, while Cavimaster applies higher mechanical energy through cavitational heating for demanding applications and longer run times.

Yes. Microparticulation upgrades whey from a low-value byproduct into a high-value functional ingredient, supporting circular economy initiatives and improving overall plant economics.

Yes. ITT Flow Technologies engineers microparticulation systems to integrate with existing processing lines and automation platforms with minimal disruption.

Yes. Customers can conduct pilot-scale microparticulation trials at ITT Flow Technologies Innovation Centers before committing to a full-scale system.

ITT Flow Technologies provides global lifecycle support, including parts, maintenance, diagnostics and training, to help maximize uptime and long-term value.

Microparticulation creates functional whey protein particles that improve texture, mouthfeel, viscosity and stability while maintaining high protein content.

Microparticulation converts whey protein concentrates into high-value functional ingredients, increasing the value of whey streams and creating new product opportunities.

Functionalized whey proteins improve texture, stability and sensory performance in high-protein formulations, helping producers create differentiated products.

Particle size affects texture, mouthfeel, viscosity and stability. Tailored particle formation allows functionality to be optimized for specific applications.

LeanCreme™ is designed for applications requiring precise texture control and uniform particle formation. Cavimaster™ delivers higher mechanical energy and is particularly suited for high-protein beverages and demanding ingredient applications.

Yes. Microparticulated whey proteins can naturally enhance texture and stability, reducing the need for additional stabilizers and formulation aids.

Yes. Pilot trials allow producers to evaluate functionality, optimize formulations and validate performance before scaling production.

Lifecycle services include OEM spare parts, preventive maintenance, diagnostics, operator training and process optimization to help maximize reliability and long-term performance.