The Use of Blood and Derived Products as Food Additives

Blood is a rich source of iron and proteins of high nutritional and functional quality. Because of the high protein content of blood, generally about 18% [1], it is sometimes referred to as “liquid protein” [2]. It has been estimated that the approximately 1,500,000 tons of porcine blood produced yearly in China has a protein content equivalent to that of 2,000,000 tons of meat or 2,500,000 tons of eggs [3]. Thus, a valuable protein source is lost if animal blood is discarded as waste and this is compounded by the resulting serious environmental pollution problems. Many countries require that animal blood be disposed off in an environmentally friendly manner, which is a capital intensive process. Accordingly, to eliminate a sizeable pollution hazard and prevent the loss of a valuable protein source, efforts have been made to ensure the utilization of animal blood on a massive scale. A further incentive is the increased profits to be made through adding value to the blood.