Dried Bovine Plasma Human Consumption



Dried Bovine Plasma


Product obtained through centrifugal separation of bovine blood in our HACCP certified processing plants, collected from USDA certified slaughterhouses, The plasma is concentrated and then dehydrated in a spray dryer which secures the conservation of proteins and their functional qualities




Bovine plasma

Product Analysis

Sensory Characteristics

Guaranteed Analysis


Physical Appearance

Fine dust particles


Light Beige


Odor Characteristic Organoleptic
Flavor Characteristic Organoleptic

Physicochemical and microbiological

Humidity Maximun 6 % AOAC 925.09
Proteín (Nx6,25) Mínimun 70 % AOAC 954.01
Fat Maximun 1 % AOAC 954.02
PH ( 10% solution) 8.5-9.5  
Solubility Mínimun 85 %  
Gel strength 500 – 800g/cm2 more (soluc.10%, a 80°C X 30 min.  
Total solids 92 ± 1%  
Salts Máximo 18% ASTM D512
BAM <100,000 UFC/g  
Total Coliforms < 100 UFC/g  
E. Coli(10g) Absent  
Salmonella (25g) Absent  

Aplications and potential consumers.

It is utilized as complement to meat protein, primarily by its water retention properties and excellent emulsifying capacity. The recommended dose ranges between 1 -. 2% of the total mass depending on the formulation to ensure the quality of their functional properties, and product must be heat treated min. 70-75 ° C in the center for 10 -20 minutes when the final product is incorporated 

Potential consumers: cold cuts and stuffers producers, can guarantee decreasing shrinkage by cooking which can improve texture and slicing in cold meats and sausages

Presentation and Packaging

Powdered product packed in polypropylene bags with a polyethylene liner with a net weight of 25 kg

Expected shelf life

2 years from the date of production.


Storage and handling

This product should be stored in a cool place not pass a temperature of 30 ° C, on pallets at a minimum height of 8 cm, away from humidity and direct sun light

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