Cereal Chem 56:339 - 341.  |  VIEW ARTICLE
Bovine Plasma as a Replacement for Egg in Cakes.

L. A. Johnson, E. F. Havel, and R. C. Hoseney. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Livestock blood plasma represents a large, under-utilized source of animal protein, and the potential of using stabilized bovine plasma as egg white and whole egg replacements in high-ratio cakes was explored. Whole bovine blood was treated with sodium citrate anticoagulant. The plasma fraction was separated from erythrocytes by low-speed centrifugation and dried by lyophilization. Bovine albumin has heat-coagulating and foaming properties similar to those of egg white. Cake structure, specific volume, profile, and pan shrinkage of cakes made with bovine plasma were substantially the same as those made with natural egg products.