Food grade Fish collagen - fish collagen in huayan boitech

Food grade fish collagen is abstracted from fish scales and fish skins, simulating the mechanism of protein digestion in human body and using advanced directed enzymolysis biotechnology. Its protein content is above 90%, having 18 kinds amino acids, 7 kinds of which are essential for people. Our products are of high protein content, low ash and heavy metal content, small molecular weight, easy absorption and utilization, high biological value, promoting absorption of vitamins and minerals. Our product also can accommodate physiological function of human as directed enzymolysis technology releases a lot of biologic peptides hidden in big molecular collagen.

SEPECIFICATIONS OF REDDON’S FISH COLLAGEN (Food grade)

Items	Index
Appearance	White powder
Odor	No off-smell
Total Nitrogen(%)	> 16
pH	5-7.5
Moisture(%)	< 8
Ash(%)	< 2
Heavy Metals (Pb,ppm)	< 50
Total Bacterium (cfu/g)	< 1000
Coliforms(MPN/100g)	< 30
Mildew & Yeast Amount(cfu/g)	< 50
Molecular weight	< 3000

(1) Application in bread and cheese:

　　① Packing: Fish collagen can be used to manufacture sausage skins for having characteristics of good taste, transparence, simple facture craft etc. It also can be used as food protective layer to maintain bright color of meat products.

　　② Meat product additive: Fish collagen added to meat products is not only improving product quality (as taste, juiceness), also increasing protein content and having no peculiar odor. Medllenet's research shows that sausage's appearance, texture and taste are the best with 2% more collagen and around 20% more moisture.

　　③ Dairy products and drinks: If added to all sorts of dairy products and drinks, it can not only increase protein content and nutritive value, but also provide with human essential protein and amino acid, protecting joint, recovering from fatigue quickly.

　　④ Bread and pastry: Added to bread and pastry, it can reinforce the protein nutrition in them , improve their trophic structure and quality.

(2) Application in functional food

　　① Inhibiting blood pressure's ascent: It is confirmed that the peptide inhibiting ACE converzyme exists in collagen, as ACE is the main substance elevating blood pressure in vein. The result experimenting on symptomatic hypertension rats shows that the phenomenon elevating blood pressure of the group ingested collagen is obviously inhibited.

　　② Protecting gastric mucous membrane and anti-ulcer: In digestive tract, gastric mucous membrane's injury could cause gastrorrhagia. It is making people's attention that Ejiao (donkeyhide glue) could reduce gastric mucous membrane's blood flow and promote the effects of blood circulation and blood clotting. A lot of experiments show that collagen has the effect of protecting gastric mucous membrane. The result shows that collagen's effect on protecting gastric mucous membrane is better compared with milk's .
③ Promoting bone forming: Collagen makes great effect on diversiform living activities. Bone is constituted by 1/3 organic and 2/3 inorganic substances, 80%～90% of which is collagen. The bony tissue is very important for maintaining bone structure's integrity and the speciality of bone biomechanics.

　　Ingesting collagen could promote bone formation and enhance ossein structure to improve bone intensity and prevent osteoporosis; It also could be a metabolic accelerator to promote collagen's synthesis in organism and retarding living organic caducity and hypofunction with aging. It shows that the sample compounded with collagen, calcium and vitamine has the effect on strengthening bone intensity, enriching the blood and promoting wound healing.

　　④ Artificial plasma: As purified, elimilated heat source, molecular controlled between 50000～100000, the collagen could maintain osmotic pressure as blood needs, it is much closer to natural plasma.