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| BOVINE HEMOGLOBIN DRIED BY SPRAY METHOD |
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Typical analysis
| Solubility in water (37°C) |
100% |
| Odor/Flavor |
blood |
| Color |
Scarlet red |
| Proteins |
90-95% |
| Humidity |
3-7% (Stove Dry Method at 100°C +/-2) |
| Ashes |
2-3% (Muffa Method at 525° +/-2) |
| PH |
7,5-8,5 (Phmetro Method) |
| Total Aerobios |
10” 4 cfu/gr (Kjeldahl Method) |
| Total coliforms |
< 1*10”4 Cfu/gr |
| Lysine |
8,89% |
| Isoleucine |
0,22% |
| Valines |
7,78% |
| Alanine |
8,21% |
| Calcium |
8,08 mg/100 grs |
| Iron |
281,1 mg/100 grs |
| Cadmium |
Not detected |
| Arsenic |
Not detected |
| Fosforados |
Not detected |
| Magnesium |
< 1,0 mg/100 grs |
| Sodium |
0,66% p/p |
| Phosphorus |
0,2% |
| Chlorides |
0,75% |
| Urea |
> 0,1% |
| Lead |
0,02 PPM |
| Mercury |
Not detected |
| Chlorinated |
Not detected |
Presentation
Hemoglobin powder is microbiologically stable for one year if stored indoors, under dry, fresh conditions in a sealed bag. 20 kg paper bags with polypropylene lining.
Process
Edible hemoglobin powder is manufactured by “Spray-dry” method, at low temperature. Blood is hygienically collected, then mixed with anticoagulants and finally separated into plasma and hemoglobin after centrifugation.
Applications
» Winegrowing: as wine decanter and protean clearer.
» Manufacturing of food for pigs, fish, pets etc.
» Manufacturing of cold-cuts (in a 0,5 to 1,5g/kg of mass range) and as natural dye and protein content. |
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