Verbesserung der Verarbeitungseignung von Blutplasma

The drying of blood plasma is often combined with the production of off-flavour components. This effect can be minimized if plasma separation and concentration and drying of plasma is performed with respect to the chemical composition of blood. Especially the concentration of low molecular components in the plasma (sugar, amino acids) have to be reduced before the drying step. Experimental results show that the optimized process leads to products with favourable sensorical and technical properties.