The main applications of ultrafiltration membrane technology in the food industry include fruit juice concentration and clarification, beer production, and nutrient extraction. Some researchers have used ultrafiltration technology and browning control to produce clarified banana juice. Studies have found that after microfiltration of pumpkin juice, using a polysulfone spiral-wound ultrafiltration membrane with a molecular weight cutoff of 50,000, and conducting a full reflux ultrafiltration experiment at an operating pressure of 0.3 MPa and an optimal temperature of 35°C, the membrane flux can reach at least 30.23 L/(m²·h), yielding a clear and transparent pumpkin juice beverage. Furthermore, many researchers have used ultrafiltration technology to extract substances such as hesperidin, proteins, polysaccharides, and melamine.
Besides its application in component extraction, ultrafiltration membrane technology can also be used for sterilization. Some researchers have applied ultrafiltration technology to the sterilization and clarification of soy sauce, improving product quality and extending shelf life.