X-ray measurements document gentle milk processing with Raslysation™

Lyras is proud to share new independent documentation from Danish Technological Institute, showing how Raslysation™ gently processes milk while preserving its natural quality and functionality.

Using advanced synchrotron X-ray scattering (SAXS), researchers examined the nanostructure of whey proteins before and after processing with Raslysation. The analysis revealed no detectable structural changes in the proteins, confirming that Raslysation preserves essential protein functionality while ensuring microbial inactivation and food safety.

Preserving quality through non-thermal processing

Unlike conventional heat-based pasteurisation, Raslysation processes opaque liquids without thermal stress. This enables producers to protect nutritional value, texture, and functional properties, while significantly reducing energy consumption.

The findings provide strong scientific evidence that Raslysation is a gentle, energy-efficient replacement for traditional pasteurisation, supporting both product quality and sustainability goals in dairy and liquid food processing.

We would like to thank Danish Technological Institute for the collaboration and for contributing valuable, independent research that strengthens the scientific foundation behind Raslysation.

👉 Read the full article from Danish Technological Institute here: https://okt.to/lhYLqE

If you would like further information about the Raslysation technology and the results from the Danish Technological Institute, please feel free to contact:

Thomas Y. Michaelsen, PhD, Head of Research, Lyras A/S, [email protected],  +45 42 40 08 32