Region: America, Europe, Asia, Australia
Function: Binder, palatability enhancer,
Benefits / Quality aspects : protein, clean label, highly digestible
Origin: Beef, Pork, Lamb

The techno-functional properties of Plasma powder are provided by their high level 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 powder is a highly palatable protein concentrate designed to add value to pet food formulations. Plasma powder helps to increase the quality of each formula by ensuring uniform desired texture, increasing the protein content and palatability of chunks and pate. It thickens the gravy and also aids binding in extrudates.


Maximal force at 80% compression of 1 cm3 cube reference and different levels of Plasma Powder (PP) inclusion (figure 2 – wet pet food research report).

Outflow of reference (L) gravy and with 2% Plasma Powder (R) inclusion (figure 5 – wet pet food research report).

Kibbles: a. Control, b. PP 5%, c. PP 10% (figure 2 – dry pet food research report).

Kibble durability index (figure 6 – dry pet food research report).

  • Provides efficient binding
  • High protein content
  • Highly palatable and digestible
  • Clean label ingredient