In reply to Post #9
Give AA Baits a ring and ask him about it. It's quite possible that he has just replicated the description from his other ( hydrolysed ) products in error with regards solubility. I honestly can't see powdered, cooked liver being all that soluble. And indeed, you probably will destroy your blender with some of those dried liver products available. The stuff that I tried were like chunks of milestone grit. Also, have another look at hydrolysis. For our purposes, yes water is involved, but also with enzymes or sometimes bacteria ( which produce enzymes). I know that you're not after a hydrolysed product, but I think maybe you got your wires crossed.
Give AA Baits a ring and ask him about it. It's quite possible that he has just replicated the description from his other ( hydrolysed ) products in error with regards solubility. I honestly can't see powdered, cooked liver being all that soluble. And indeed, you probably will destroy your blender with some of those dried liver products available. The stuff that I tried were like chunks of milestone grit. Also, have another look at hydrolysis. For our purposes, yes water is involved, but also with enzymes or sometimes bacteria ( which produce enzymes). I know that you're not after a hydrolysed product, but I think maybe you got your wires crossed.
In reply to Post #12
I've wrote this before but it seems that it's worth repeating. This is where egg powder is your friend. You can include many different liquidised foods into your mix without drastically diluting your mix as mentioned in Beyonce's post..Like you suggest, liver, fresh fish or mussel meat, fresh squid, prawns or whatever. You are basically replacing a good quantity of the water which is in the eggs with water contained within the chosen wet food when reconstituting your egg powder.
I've wrote this before but it seems that it's worth repeating. This is where egg powder is your friend. You can include many different liquidised foods into your mix without drastically diluting your mix as mentioned in Beyonce's post..Like you suggest, liver, fresh fish or mussel meat, fresh squid, prawns or whatever. You are basically replacing a good quantity of the water which is in the eggs with water contained within the chosen wet food when reconstituting your egg powder.
In reply to Post #16
thanks for pointing out my misunderstanding, assumed that hydrolysis included heat or enzymre processing
Still not the product I'm looking for though, probably just a case of liquefied and spray dried has taken over from dried and milled.
thanks for pointing out my misunderstanding, assumed that hydrolysis included heat or enzymre processing
Still not the product I'm looking for though, probably just a case of liquefied and spray dried has taken over from dried and milled.
In reply to Post #18
You're welcome mate, just trying to help. Like I said, hydrolysed products which we use are usually produced using enzymes but the AA Baits premium liver one doesn't mention this which is why I thought that it could be an option for you. I'm assuming that it's produced by liquidising liver and then spray drying ( with hot air ) in the same way that milk powder is made. Can I ask your reason for not wanting a hydrolysed powder ? I know that sometimes it can produce a sticky mix when combined with high levels of other solubles. Also, I've tasted quite a few and noticed a bitter taste in some of them. This is obviously greatly reduced once combined with all the other ingredients within a mix.
You're welcome mate, just trying to help. Like I said, hydrolysed products which we use are usually produced using enzymes but the AA Baits premium liver one doesn't mention this which is why I thought that it could be an option for you. I'm assuming that it's produced by liquidising liver and then spray drying ( with hot air ) in the same way that milk powder is made. Can I ask your reason for not wanting a hydrolysed powder ? I know that sometimes it can produce a sticky mix when combined with high levels of other solubles. Also, I've tasted quite a few and noticed a bitter taste in some of them. This is obviously greatly reduced once combined with all the other ingredients within a mix.
In reply to Post #19
Also, I've tasted quite a few and noticed a bitter taste in some of them.
Acidic hydrolysis.
Some of the best early hydros were non acid, didnt have that awful taste.
I think a few companies found a cheaper way to break down the proteins but the resulting bitter taste is surely counter productive?
Also, I've tasted quite a few and noticed a bitter taste in some of them.
Acidic hydrolysis.
Some of the best early hydros were non acid, didnt have that awful taste.
I think a few companies found a cheaper way to break down the proteins but the resulting bitter taste is surely counter productive?
In reply to Post #1
Could be worth asking -
https://www.cambridgecommodities.com/ingredients/ingredient-view,desiccated-cooked-beef-liver-powdered_2321.htm
Could be worth asking -
https://www.cambridgecommodities.com/ingredients/ingredient-view,desiccated-cooked-beef-liver-powdered_2321.htm
In reply to Post #19
hmm..yeah. how can i put it?
Spray dried is a better commercial product, it's easier to process, store, use.
But I don't believe ( tin hat & duck for cover) that homogenized, spray dried liver soup is necessarily a better ingredient than powdered whole liver.
edit- with afterthought It may be that the liver I used to get was a dried 'biscuit' and milled product instead of spray dried but tbh it was dark brown like the small tubs of desicated liver that you could buy to put on dog food.. 15-20-25 years ago.
I't's progress- just not in the direction I want
hmm..yeah. how can i put it?
Spray dried is a better commercial product, it's easier to process, store, use.
But I don't believe ( tin hat & duck for cover) that homogenized, spray dried liver soup is necessarily a better ingredient than powdered whole liver.
edit- with afterthought It may be that the liver I used to get was a dried 'biscuit' and milled product instead of spray dried but tbh it was dark brown like the small tubs of desicated liver that you could buy to put on dog food.. 15-20-25 years ago.
I't's progress- just not in the direction I want
In reply to Post #20
Yeah, the bitterness could well be counter productive. Maybe it's not so bad when included within a boilie mix and perhaps masked by some of the other ingredients. Ultimately it's down to the fish to decide whether it's acceptable or not. For decades the attraction of all the breakdown products in hydros has been a key selling point. But some of the peptides produced are actually causing bitterness. In the past, I used to put in kilos of boilies drowned in neat hydro and think " right, I'll be having ' em ! " Most of the time I'd catch very little and sometimes hear about someone rinsing the peg days later. Was it the bitterness or just sensory overload with the amount of " attraction " leaching into the swim ? Or it could just be me being a duffer 😃. Marcus, on one his podcasts recommends diluting down your hydros when using them as a bait soak , which I think is very good advice. It'll save a few bob too 😃.
Yeah, the bitterness could well be counter productive. Maybe it's not so bad when included within a boilie mix and perhaps masked by some of the other ingredients. Ultimately it's down to the fish to decide whether it's acceptable or not. For decades the attraction of all the breakdown products in hydros has been a key selling point. But some of the peptides produced are actually causing bitterness. In the past, I used to put in kilos of boilies drowned in neat hydro and think " right, I'll be having ' em ! " Most of the time I'd catch very little and sometimes hear about someone rinsing the peg days later. Was it the bitterness or just sensory overload with the amount of " attraction " leaching into the swim ? Or it could just be me being a duffer 😃. Marcus, on one his podcasts recommends diluting down your hydros when using them as a bait soak , which I think is very good advice. It'll save a few bob too 😃.