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Hydrolyzed Fish Collagen Peptide

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Hainan Huayan Biotech Co., Ltd.
Hainan Huayan Biotech Co., Ltd.
City: Hainan
Province/State: Qinghai
Country/Region: China
Tel: 86-898-66553777

Hydrolyzed Fish Collagen Peptide

Packaging Details : Box
Payment Terms : L/C, T/T, Western Union
Place of Origin : China
Trade Terms : FOB, CFR, EXW, CIF
Production Capacity : 2000 Ton / Year
Standard : ISO9001: 2000, HACCP, HALAL, FDA
Packaging : Carton
Min. order : 500 KG
Main Markets : Global
HS Code : 3504009000
Product Type : Food
Category : Whey Powder
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Introduction
Food grade fish collagen is abstracted from fish scales and fish skins, simulating the mechanism 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.
Production process
Fish scales- Washing- Enzymatic- Decoloration- Deodorization- Concentration- Sterilization- Spray drying- Packing- Inspection-Storage
Features
1. White powder without fishy smell.
2. Low molecular weight, easy to human absorption.
3. Keeping biological acivity of the FCP.
4. Soluble in water, convenient using.
5. No worry about BSE, FMD and other animal diseases.&
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Raw material
    Tilapia skins
 
Manufacturing procedure
    Enzymatic decomposition
 
Sensory characteristics
Color:White powder
Odor:No fishy-smell
Taste:Neutral
 
Physico-chemical characteristics
PH:5.5 – 7.5
Moisture:Max 6%
Ash:Max 1%
Total Nitrogen:Min 16.50%
Protein:Min 90%
Density:Min 0.20g/ml
Heavy metals:Max 20ppm
Lead:Max 1ppm
Arsenic:Max 0.5ppm
Mercury:Max 0.1ppm
Hydroxyproline:Min 10%
Average molecular weight:Max 3000D
 
Microbiological characteristics:
Micro-organisms:Max 1000cfu/g
Coliforms:Max 30MPN/100g
Mildew and microzyme:Max 50cfu/g
Staphylococcus aureus:ND
Salmonella:ND
Shelf life:24 months
 
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