Process for preparing blood albumin product and the resulting product

摘要

A high proteinic composition, useful for preparing human foods, is made with a lipophilic phase composed of microparticles of fatty material, a continuous hydrophilic phase surrounding said lipophilic phase and composed of animal blood albumin having a solids content of at least three weight percent. Both said phases are associated with one or more emulsifying agents in an aqueous medium, and the fatty material is present in the range of from about 4.0 to about 17 weight percent of the composition. In a preferred embodiment, blood albumin is added to said high proteinic composition in a phosphated and liquid state in a proportion not less than about 50 weight percent of the composition.