Albumin "blood plasma"

Albumin dry blood plasma is a protein with a full amino acid composition obtained from edible pig blood by separation and drying. It has high emulsifying and water-retaining properties - 1: 6-8 and 1: 8: 8, respectively. The undoubted advantage of blood plasma albumin relative to collagen proteins is the ability to form thermally irreversible, freeze-resistant dense gels and emulsions. The product contains at least 70% of complete animal protein, differs from similar products in a high degree of purification and good organoleptic characteristics. “Albumin” is used in the manufacture of all types of sausages as an independent component of the recipe and / or technological additive in pre-salting, directly during minced meat, as part of injection solutions, in the form of protein-fat emulsions.