Choosing an appropriate bioseparation technique

A variety of techniques have been developed for the separation and recovery of food ingredients. Some, like crystallization or precipitation, are fairly well established, although they are constantly being improved. Others, like liquid-liquid extraction, chromatography and electrophoresis, are under commercialization. Some new variations, such as membrane-based separation, foam-based separation and supercritical fluid extraction, are being developed with a view to being scaled up in the near future. This article focuses on various bioseparation techniques with reference to their suitability, advantages and disadvantages, and their possible impact on food processing industries in the future.