edible fish collagen
1. source: fish skin
2. protein>90%
3. Molecular weight: 3000D
4. Cetificate: HACCP, ISO, kosher, hal
1. source: fish skin
2. protein>90%
3. Molecular weight: 3000D
4. Cetificate: HACCP, ISO, kosher, hal
cosen HYDROLYZED COLLAGEN CHARACTERISTICS:
1.plant in good water resource without pollution
2.gentle enzymatic process
3.Easily incorporated into foods and beverages consumers already enjoy
4.Free from side-effects
5.Easy to be digestible
6.Highly bioavailable
7.No fat and carbohydrate
8.Premium quality manufactured according to HACCP and ISO standards.
Health Applications:
1.promote joint and bone health
2.weight control
3.Boost the immunity
4.Improve sleeping
5.Blood pressure
6.Protect the gastric mucosa
7.Protect the cornea
Good food application performance:
1.Food nutrition fortifiers
2.Emulsification performance
3.Water conservation agent
4.Stabilizer
5.Surfactants, etc
Quality Features:
| HYDROLYZED COLLAGEN PRODUCT CHARACTERISTICS | ||
| PARAMETER | SPECIFICATION | TEST METHOD |
| Appearance | White flowing powder | Eyeballing |
| Odor | None or few special odor | Scent |
| pH | 5.0-7.5 | 6.67% 45°C |
| Protein content | ≥90% | Kjeldahl Method |
| Moisture | ≤8.0 % | Air Oven Method |
| Molecular Weight | 3000Da | HPSEC |
| bulk density | 0.1-0.4g/cm3 | Graduated cylinder |
| RESIDUE LIMITS | ||
| Ash content | ≤2.0 % | Ignition Direct (17h,550°C) |
| Arsenic | ≤1.0ppm | Atomic Absorption Spectromete(AAS) |
| Cadmium | ≤0.5ppm | AAS |
| Chromium | ≤10ppm | Atomic Absorption Graphite Furnace |
| Copper | ≤30ppm | AAS |
| Mercury | ≤0.15ppm | AAS |
| Lead | ≤5.0ppm | Na2S Colorimetric |
| Zinc | ≤50ppm | AAS |
| Sulfites ( SO2 ) | ≤10ppm | Alkalinity Titration Method |
| MICROBIAL LIMITS | ||
| Total Bacteria count | ≤1000cfu/g | Agar Culture |
| E.coli | Negative | BGLB |
| Total Saccharomycete | ≤25cfu/g | Potato dextrose agar culture |
| Mold count | ≤25cfu/g | Potato dextrose agar culture |
| Pathogenic bacteria (Salmonella,Staphylococcus aureus ) | Negative | PCR |