Dried Bovine Hemoglobin for Human Consumption

Dried Bovine Hemoglobin for human consumption


Dried Bovine Hemoglobin



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



Dried Bovine Hemoglobin

Product Analysis

Sensorial Characteristics

Guarenteed Analysis


Physical Characteristic

Fine powder dust




Odor Characteristic Organoleptico
Taste Characteristic Organoleptico
Physiochemical and Microbiological Characteristics
Humidity Maximun  8% AOAC 925.09
Protein (Nx6.25) Mínimun  90% AOAC 954.01
Ash Maximun 4% AOAC 923.03
Fat 0.02  
Solubility >90  
pH 7-8  
Salmonella (25g) Absent  
E. Coli (10g) Absent  
BAM ˂100,000 UFC/g  
Mineral Content (%) Ca 0.01
P 0.10
Na 0.60
Cl 0.80
Mg 0.30
K 0.30
S 0.36
Fe (mg/kg) 2850



For human consumption

In fortifying foods with hem iron, and in sausages production, used as dye and emulsifier

Recommendations for use

From 0.1 a 7 % depending if it is for dying, emulsification or fortifying foods

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 manufacture

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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