Enzymatic hydrolysis of haemoglobin to form new protein ingredients

Period: 2016 - 2017

The goal is to improve the use of blood from the production processes of finishers. Research will promote the development of new refined protein ingredients that can be used in foods.

Blood is one of the least utilised by-products in the meat industry, even though it constitutes about 4 percent of an animal's weight. Danish Crown collects about 60,000 tonnes of blood per year of which 70% is suitable for human consumption.

The blood can be separated into two fractions, haemoglobin and plasma. Haemoglobin has great potential as a raw material to produce new ingredients for use in the food industry, as both the protein and organic iron can form the basis for new applications. However, organic iron has a dark colour and a metallic taste, which is undesirable in most foods and it is therefore necessary to separate it from the protein.

The project aims to establish and optimise the process based on the enzymatic hydrolysis of haemoglobin, which separates the protein from the organic iron.






Funded by:

Project: Enzymatic hydrolysis of haemoglobin to form new protein ingredients
Original title: Enzymatisk hydrolyse af hæmoglobin til nye protein ingredienser
Period:  January 2016 - December 2017
Grant donor: Pig levy foundation
FOOD grant: DKK 1,586,000
Total budget: DKK 2,316,000