Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Animal Feed & Nutrition Functions
- Technologies
- Product Families
- Origin of Plasma Powder
Porcine, bovine or ovine blood used to produce Plasma Powder is obtained from certified slaughterhouses from healthy animals approved for consumption. Blood is hygienically collected. It is kept in liquid state by adding anticoagulants and refrigerated until processing. Red blood cells and plasma are separated by centrifugation. The red blood cell fraction is used to produce food colorants. The liquid plasma is concentrated and carefully spray-dried to preserve all the functional properties of the liquid plasma (e.g. binding, gelling, emulsifying) and palatability
Features & Benefits
- Labeling Claims
- Animal Feed & Nutrition Features
- Efficient Nutritious and Tasty Binder
Plasma powder is an excellent option for improving texture of extrudates, chunks and pate as well as a high-quality animal protein source. It contains more than 70% protein, less than 2.5% fat and 2% minerals. It is a fully digestible ingredient characterized by low calorific value (<4 kcal/g). The protein has a good amino acid composition, which is particularly rich in leucine, lysine and arginine. Plasma protein powder is a high-quality protein-based binder that supports healthy nutrition and improves palatability. It is suitable for all kinds of pet food formulas, snacks and treats
- Plasma Powder is Highly Palatable to Cats
- Plasma Powder is Highly Palatable to Dogs
- Juicy and Soft Texture of Wet Pet Food
Plasma protein powder is used to produce quality chunks and pate. It effectively binds all small particles together keeping water and fat in the matrix. This provides uniform product with juicy, elastic and soft texture appreciated with every bite by the sensitive palates of our cats and dogs. A positive aspect is that the gelling and water binding properties find more expression at higher temperatures. High gel strength capacities are obtained at temperatures above 90 °C, with a peak strength at 121 °C. This suits the nature of sterilized products. Desired texture and product stability are commonly achieved at a very small dosage of plasma protein powder (0.5-2%)
- Improves Kibble Texture and Palatability
The addition of plasma protein in dry pet food and semi-moist snacks & treats extrudates improves their quality. It provides good binding and durability in low starch formulas while reducing hardness
- Plasma Mode of Action
The techno-functional properties of plasma powder are due to high levels of albumins, which make up to 60% of its total protein. When plasma albumins are heated the denaturation is faster than aggregation. This allows the unfolded proteins to arrange themselves and form an irreversible, homogeneous, very elastic and stable gel. Plasma gels give texture and consistency, improve water holding capacity, retain nutrients, taste and limit fat losses. Plasma powder also has excellent emulsifying and foaming properties
- Key Benefits of Plasma Powder
- Improves texture of extrudates
- Used as a starch replacer and binder in dry pet food
- Provides heat stable emulsification
- Ensures juicy, elastic and soft texture of pate and chunks
- Enhances palatability
- Enriches formula in nutritious and highly digestible protein
- Natural ingredient – clean labeling
Applications & Uses
- Markets
Properties
Regulatory & Compliance
- Certifications & Compliance