The product is obtained by spray-drying of blood plasma of pork blood. This is an off-white, hygroscopic, powdery fineness powder with a characteristic odor.
Blood plasma powder is produced from fresh pork blood after fractionation, i.e., removing hemoglobin (red blood cells) by spraying and drying. This raw material is also used in the food industry, mainly in the production of meat-based products. This is because the plasma powder becomes gel under the influence of moisture and forms a well-adhering binder. It is also an excellent digestible and perfectly natural source of protein. Its smell is not as pronounced as that of other animal-origin proteins, so it can be combined and flavored well with other ingredients of a characteristic nature.