Evaporation/concentration 


The hydrolyzed protein fraction is concentrated through evaporation; the hydrolyzed protein fraction is concentrated to at least 35 to 70 % dry matter.

The level of concentration depends on further application - e.g. soluble protein only, mix of soluble and insoluble protein or a combination of soluble protein, insoluble protein and fat.

Salt or acid can be added for preservation. Alternatively the concentrated liquid protein can be frozen or spray dried.