Spray Drying of Blood and Gelatin (Animal)

Niro spray dryers have been used by manufactures of byproducts from slaughterhouse powder for the last 40 years.

Blood and Gelatin

Blood and slaughterhouse by-products. The products are mainly used as additives to human or animal feed. The production equipment for processing and producing powders of gelatin and blood has over the years experienced changing activities depending on the demand for these products. Increasing health and safety demands have brought the application of these drying plants into a new focus. For information about Sourcing and Processing of Gelatin to Reduce the Potential Risk Posed by Bovine Spongiform Encephalopathy (BSE) in FDA-Regulated Products for Human Use please access this page The Sourcing and Processing of Gelatin to Reduce the Potential Risk

Blood

Animal blood can be spray dried as whole blood, or after-separated into plasma and red albumin. Blood products have to be dried at low temperatures in order to prevent heat coagulation. Both nozzle and rotary atomization can be used in co-current flow dryers.

Gelatin (Animal)

The animal gelatin can be spray dried as simple gelatin or hydrolyzed gelatin. The gelatin has to be concentrated before drying in order to make the process economically feasible.

Spray Drying of Blood and Gelatin

Niro spray dryers has been used world-wide for the last approximately 40 years by manufactures of byproducts from slaughterhouse powder. The Niro technology and industrial drying experience guarantee the most suitable spray dryer design for each blood and gelatin application, a design that fulfils the requirements of particle size, particle form, plant operational safety, pollution free drying, and ease of cleaning between change of products.

Gelatin (US spelling) or gelatine (British spelling) is made from the boiled bones, skins and tendons of animals and is prepared by the thermal denaturation of collagen, isolated from animal skin and bones, with very dilute acid. It can also be extracted from fish skins.

Structural Unit

Gelatin contains a large number of glycine (almost 1 in 3 residues, arranged every third residue), proline and 4-hydroxyproline residues. A typical structure is: Ala-Gly-Pro-Arg-Gly-Glu-4Hyp-Gly-Pro-.

There are many versatile uses for gelatin in modern food production. The main reason for this is its unique ability to react under heat. Gelatin melts at 37°C and becomes firm again when it cools down. Its pleasant eating properties make it irreplaceable for the food sector. In the food industry gelatin is used to make Jell-o, desserts, sweets, meat and fish sauces, and various drinks to mention a few.

In the pharmaceutical industry Gelatin is used in countless ways - it is used for the manufacture of capsules, tablets, and to prevents drugs being damaged by air and light. Due to its good compatibility with human tissue, gelatin in sponge form is used to treat wounds and as a replacement for blood plasma in solutions.

Lately (thanks to advances in membrane filtration and ion exchange) cleaned gelatin is used in the Photographic Industry as well. The ion exchangers and membrane filtration plants extract troubling mineral salts by means of gelatin's cleaning, whereby a sensory product improvement is obtained or unwanted secondary reactions are avoided.

For general information about gelatin please access http://www.gelatine.org