Albumin Classification: Blood Product vs. Blood Component
Albumin is a blood product, not a blood component. It is a human-derived, processed plasma protein that undergoes purification and manufacturing steps, distinguishing it from direct blood components like packed red blood cells or fresh frozen plasma 1, 2.
Key Distinctions
Blood Product Characteristics of Albumin
- Manufactured from human plasma: Albumin is obtained through separation and purification of human plasma, requiring extensive processing beyond simple component separation 3, 4
- Available in standardized concentrations: Commercially prepared as 5%, 20%, or 25% solutions, which requires industrial manufacturing processes 1, 2
- Heat-treated and virus-inactivated: Unlike direct blood components, albumin undergoes sterilization procedures that eliminate hepatitis virus transmission risk 5
- Stable for prolonged storage: Can be stored at variable temperatures and sterilized by autoclaving, unlike labile blood components 5
Why It's Not a Blood Component
- Blood components (packed RBCs, platelets, fresh frozen plasma, cryoprecipitate) are separated directly from whole blood through centrifugation without chemical modification 1
- Blood products like albumin undergo additional manufacturing, purification, and concentration steps beyond simple physical separation 3, 4
Clinical Implications
Transfusion Medicine Context
- Guidelines distinguish between "blood products" and "blood components" when discussing transfusion protocols 1
- Routine measurement of prothrombin time and platelet count before paracentesis with infusion of blood products (referring to albumin) is not recommended, using terminology that separates albumin from direct blood components 1
Regulatory and Cost Considerations
- Albumin is expensive (approximately $130 per 25g) and accounts for up to 30% of pharmacy budgets in some hospitals, reflecting its status as a manufactured pharmaceutical product rather than a simple blood component 2, 3
- The manufacturing process ensures constant composition and freedom from infectious agents, characteristics of processed blood products 5, 4