Concentrated Frozen Bovine Plasma


 Technical Description of Concentrated Frozen Bovine Plasma Name

Concentrated Frozen Bovine Plasma (Food Grade)


Product obtained by centrifuging bovine blood from USDA certified slaughterhouses in Protena International’s HACCP certified processing plants. The Plasma is concentrated in an evaporator and frozen in 20 kg blocs, which secures the conservation of proteins and their functional qualities.


Bovine Plasma

Sensory Characteristics

Color: Light Orange

Smell: Characteristic

Taste: Slightly salty

Physiochemical and Microbiological Characteristics

Water: 70% +/- 1%

Total Solids: 30% +/- 1%

Protein: (N * 6.25): 24 +/- 1%

Fat: Max. 1%

pH (10% solution): 8.5-9.5

Salts: < 4%

Total Mesophilic Count: <100,000 ufc/g

Total Coliform Count: <100 ufc/g

E. coli (/10 g): Absent

Salmonella (/25 g): Absent

Amino-Acid Contents (% of Total Protein Content)

Essential Amino Acids in bold

Alanine: 4.72%            Methionine: 1.06%

Argenine: 5.61%          Phenyalanine: 5.05%

Aspatic Acid: 9.97%     Proline: 5.47%

Cistine: 3.04%            Serine: 7.10%

Glutamic Acid: 13.03% Tryptophan: 1.34%

Glicine: 3.75%            Threonine: 7.00%

Histidine: 2.83%        Tyrosine: 2.56%

Isoleucine: 2.96%     Valine: 6.99%

Leucine: 9.06%         Lysine: 8.46%

Presentation and Packaging

20 kg blocs frozen in polyethylene plastic bags.

Ways of Consumption and Potential Consumers

Used as a meat protein complement. Strong water retention properties and excellent emulsifying capacity.

Recommended blend between 5-12% of total mass, depending on formula.

To ensure the quality of the functional properties the final product should be treated with a minimum core temperature of 70-75c for 10-20 min.

Potential consumers: Sausage makers, Industrial bakeries (replacement of egg-white)

Shelf Life

1 year frozen under -20C

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