CHAITANYA CHEMICALS
Collagen Peptide

Collagen Peptide

Send Inquiry

COLLAGEN PEPTIDE


(Food Grade).
Collagen peptide is the hydrolysed form of collagen, a fibrous protein present in the Extracellular matrix of living cells. After hydrolysis the product loses its gelling ability and makes it soluble in cold water. Collagen Peptide is also known as "Collagen Hydrolysate", "Gelatin Hydrolysate", "Hydrolysed Collagen".

It differs greatly from other proteins as it contains amino acids Glycine, Proline and Hydroxyproline in a concentration that is around 10-20 times higher than in other proteins. These amino acids play an important role in building fibrous tissues. An insufficient supply of these amino acids results in painful joints, brittle fingernails and hair. Many studies indicate that Collagen Peptide has a preventive and regenerative effect on bones, cartilage, tendon etc., Collagen Peptide also contains all the essential amino acids except Tryptophan.

Benefits of using Collagen Peptide?

  • The amino acid composition of collagen peptide is almost similar to collagen in body.  Thus Collagen Peptide is a "customized" Collagen building block.
  • It is a product derived from natural source raw material with no reported side effects. It does not react with drugs or other food or food ingredients.
  • Administration of Collagen Peptide stimulates the anabolic phase of cartilage matrix turnover. This brings about a phase of regeneration and stability in joint cartilage.

    Specification Data Sheet:

    

PRODUCT

COLLAGEN PEPTIDE

(HYDROLYSED PROTEIN 80%) POWDER.

APPLICATIONS

IT IS USED IN WIDE RANGE OF NUTRACEUTICAL & HEALTH CARE & OTHER FORMULATION.

DESCRIPTION

A FINE, FREE FLOWING, SLIGHTLY HYGROSCOPIC, SPRAY DRIED POWDER CONTAINING AMINO ACIDS, SHORT CHAINED PEPTIDES DERIVED FROM HIGH QUALITY COLLAGEN POWDER BY CONTROLLED HYDROLYSIS.

COLOUR

CREAMY COLOURED POWDER.

SOLUBILITY

10 % SOLUTION IN WATER IS CLEAR.

pH OF 10 % SOLUTION

4.50 TO 6.50 AT 270C

LOSS ON DRYING

NMT 7.00 % W/W AS ESTIMATED BY AOAC METHOD.

CHEMICAL PARAMETERS:     (ON DRY WT. BASIS)

TOTAL PROTEIN

NLT 75.00 % W/W AS ESTIMATED BY KJELDAHL’S METHOD.

MICROBIOLOGICAL PARAMETERS:

TOTAL PLATE COUNT

NMT 10,000 CFU PER GRAM.

YEAST & MOULDS

ABSENT.

E. coli.

ABSENT.

SALMONELLA

ABSENT.

We Also Offer Tailor – Made Product As Per Customer’s Requirement.