News article, 27. November 2023
Blood fraction: Scalable upcycling with valuable properties
New research is developing a process for upcycling blood from Danish finisher production.
New research is developing a process for upcycling blood from Danish finisher production. The result is a white powder with valuable nutritional and flavour enhancing properties.
Red blood cell fraction: overcoming the barriers
Around 50 million litres of blood is collected annually from pig slaughtering in Denmark. The blood contains 18.5% protein. As a reference, pig meat contains 23% protein. When the blood is collected, the current procedure is to divide it into two fractions, a plasma and a red blood fraction. The plasma is a transparent liquid with a neutral taste that can foam, emulsify, and dissolve. Consequently, the plasma fraction is widely used in the food industry. However, the red blood fraction is rarely used as a food ingredient because of its characteristic red colour and metallic taste. However, the fraction also contains essential amino acids and has high bioavailability. This is why red blood cells have the potential to become a valuable ingredient in the food industry if the barriers are overcome.
Danish Meat Research Institute (DMRI) has, in collaboration with global research partners and industrial enzyme producers, overcome the barriers by breaking down the fraction’s haemoglobin which is catalysed by proteolytic enzymes, causing the haem to be released from the protein. In the process, the red blood fraction is transformed into a clear liquid containing hydrolysed protein A drying process transforms the liquid into a white protein powder.
Enzymes improve colour and flavour
The breakdown of proteins can often result in a dominant, bitter taste. Through further treatment with the enzyme exo-peptidase that catalyses the release of free amino acids, in particular glutamine, the bitter taste is reduced. Through further treatment with a third enzyme, glutaminase, the now released glutamine is converted into glutamic acid, which is known for its umami taste. The enzyme treatment therefore results in the bitter taste being reduced and the powder being able to function as a flavour enhancer.
Scalability and process optimisation
In the trial, DMRI, in collaboration with its partners, also tested whether upscaling is possible. In future, therefore, the process can transform the hard-to-reach fraction of blood cells into a power that boosts both nutritional value and functions as a flavour enhancer.
The next step is to optimise the process whereby the possibility of collecting the haem iron from the hydrolysis process will be thoroughly investigated.
Read more about the project here: Blood as a nutritional booster in food - Danish Technological Institute (dti.dk)