FIELD: food-grade preparation with increased content of haem iron complexes.
SUBSTANCE: claimed method includes treatment of hog or bovine blood or derivative thereof, such as blood coagulum, wherein the firs animal blood fraction is subjected to soft enzymatic hydrolysis to produce the first hydrolyzate having hydrolysis ratio of at most 5 %. Then the first hydrolyzate is filtered by ultrafiltration to produce hydrolyzate solution enriched with haem iron-peptide complex. The second animal blood fraction is simultaneously subjected to complete enzymatic hydrolysis to produce the second hydrolyzate having hydrolysis ratio of at lest 15 %. Prepared second hydrolyzate is centrifuged to produce concentrated haem deposition. Obtained deposition is dissolved in sodium hydroxide to produce joint haem solution wherein haem is bound to small peptides. Hydrolysate solution enriched with haem iron-peptide complex is blended with joint haem solution. Mixture is centrifuged and obtained solution is enriched with haem iron-peptide complexes by ultrafiltration to remove small peptides released in blending step. Food-grade preparation obtained by abovementioned method also is disclosed. Said preparation is in liquid form of in form of haem peptide powder with iron/peptides weight ratio more than 2 %, wherein more than 80 % of said iron is in form of peptide complex. In another embodiment food-grade preparation may be in form of gelatin capsules of 0?5 ml volume.
EFFECT: new food-grade preparation with increased content of haem iron complexes.
12 cl
