Collagen
Nutritional Enhancers
Thickeners
9064-67-9
protein polymer (variable, e.g., C₄H₆N₂O₃R₂.(C₇H₉N₂O₂R)ₙ)
$9.67 ~ $14.50
Food
Free sample from 100g(NF)
One unit of:10kg/carton 20kg/bag 16.51/carton
One unit of:10kg/carton 20kg/bag 16.51/carton
10kg/carton
20kg/bag
16.51/carton
Product Info
What is Collagen?
Collagen is a fundamental structural protein derived from animal connective tissues, utilized extensively as a dietary supplement for promoting skin, joint, and bone health.
How is Collagen made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Sourcing, cleaning, and size reduction of animal raw materials (e.g., bovine hides, bones, fish skins). | Note: Materials must be sourced from veterinary-certified, healthy animals fit for human consumption. All non-collagenous materials like fat and hair are removed. |
| 2 | Pre-treatment & Demineralization | Soaking the material in an acid or alkaline solution to break down the non-collagenous protein structure and remove minerals. | Control Point: The pH, duration, and temperature of the soak are critical. This step swells the collagen and makes it accessible for extraction. Acid treatment (Type A) is faster; alkaline treatment (Type B) is more thorough. |
| 3 | Hot Water Extraction | Washing the pre-treated material to neutralize it, followed by extracting the collagen using multiple stages of hot, purified water. | Control Point: Water temperature and extraction time. Extraction is typically done in successive batches at increasing temperatures (e.g., 55°C to 90°C) to maximize yield without degrading the protein structure. |
| 4 | Purification & Filtration | Filtering the dilute collagen solution to remove residual fat and fine fibers. This may involve mechanical separators, filter presses, and activated carbon. | Note: The goal is a highly pure and clear solution. Ion exchange resins may be used to remove residual salts and further purify the collagen. |
| 5 | Concentration | Increasing the solids content of the collagen solution using vacuum evaporation or membrane filtration (ultrafiltration). | Control Point: Temperature is carefully controlled to prevent thermal degradation. This step is crucial for efficient drying and results in a viscous, honey-like liquid. |
| 6 | Enzymatic Hydrolysis (for Peptides) | Adding specific proteolytic enzymes to the concentrated solution to break down the large collagen molecules into smaller, more easily absorbed peptides. | Control Point: Enzyme type, pH, temperature, and reaction time. These parameters precisely determine the final molecular weight profile and bioavailability of the collagen peptides. This step is skipped if producing gelatin. |
| 7 | Sterilization | Rapidly heating the concentrated liquid to a high temperature to ensure microbiological safety. | Note: Typically uses Ultra-High Temperature (UHT) treatment (e.g., 140°C for 4-6 seconds) to effectively sterilize the product with minimal heat damage to the peptides. |
| 8 | Spray Drying | Atomizing the sterile, concentrated liquid into a chamber of hot air, instantly evaporating the water and forming a fine powder. | Control Point: Inlet and outlet air temperatures are monitored to achieve the target final moisture content and desired particle size, ensuring product stability. |
| 9 | Final Blending & Packaging | Sieving, blending different batches for consistency, and packaging the final collagen powder into airtight, moisture-proof containers. | Control Point: Final product is tested for purity, microbial count, heavy metals, and molecular weight. Packaging must protect the powder from moisture, oxygen, and light to maintain quality. |
Technical Specifications
| CAS Number | 9064-67-9 |
| Chemical Formula | protein polymer (variable, e.g., C₄H₆N₂O₃R₂.(C₇H₉N₂O₂R)ₙ) |
| Solubility | soluble in warm water; forms gel upon cooling (gelatin) |
| Storage Conditions | cool, dry, < 25 °C, avoid moisture/light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food supplements
beverages
capsules
gummy candies
meat casings
wound dressings
cosmetics
Mechanism of action:
| Parameter | Collagen |
|---|---|
| Functional Category | Gelling Agent; Stabilizer; Texture Modifier; Emulsifier; Protein Fortifier. |
| Key Ingredients | Hydrolyzed Collagen Peptides; Gelatin (derived from animal connective tissues). |
| Mechanism of Action | When hydrated and heated, native collagen triple helices denature and unwind into random polypeptide coils. Upon cooling, these coils re-associate via hydrogen bonding to form a three-dimensional, cross-linked network (gel). This matrix effectively immobilizes water within its structure, creating a stable, thermo-reversible gel. |
| Application Effect in Product | Creates a firm, elastic, and melt-in-the-mouth texture in confectionery and desserts. Stabilizes foams (e.g., marshmallows) and emulsions. Prevents syneresis (water weeping) in dairy and processed meats. Improves slice integrity in meat products. Provides clarity and gloss in jellies and glazes. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Collagen Peptides (Bovine) | Animal-Sourced Supplement (Type I & III) | Hydrolyzed collagen from cowhides; rich in glycine and proline; highly soluble in liquids. | Most researched, widely available, generally cost-effective, and has a neutral flavor. | Not suitable for pescatarians or those with beef allergies; potential environmental concerns from cattle farming. | General wellness, improving skin hydration, strengthening hair and nails, supporting gut health. | For a proven, affordable, all-around collagen for skin, hair, and general health benefits. |
| Marine Collagen | Animal-Sourced Supplement (Primarily Type I) | Sourced from fish skin and scales; consists of smaller peptide molecules for absorption. | Considered to have higher bioavailability; pescatarian-friendly; excellent for skin health. | Often more expensive; can have a slight fishy aftertaste; risk of heavy metal contamination. | Specifically targeting skin elasticity, hydration, and reducing fine lines. | For a primary focus on skin benefits or if you follow a pescatarian diet. |
| Chicken Collagen (Type II) | Animal-Sourced Supplement (Primarily Type II) | Derived from chicken sternum cartilage; often found in undenatured form (UC-II). | Specifically targets cartilage and joint health; effective in smaller doses than other types. | Less effective for skin, hair, and nail benefits compared to Type I & III collagens. | Supporting joint comfort and mobility, managing symptoms of arthritis, and rebuilding cartilage. | When the primary goal is to support joint health and alleviate joint pain. |
| Multi-Collagen Protein | Blended Animal-Sourced Supplement | Combines several sources (e.g., bovine, chicken, fish, eggshell) to provide multiple collagen types (I, II, III, V, X). | Offers a broad spectrum of benefits for skin, joints, and connective tissues in one product. | Typically more expensive; source ratios can be unclear; introduces multiple potential allergens (beef, fish, egg). | Overall wellness for those wanting comprehensive support for both skin and joints from a single supplement. | For a convenient, all-in-one approach to support multiple body systems simultaneously. |
| Vegan Collagen Booster | Plant-Based Supplement (Collagen Precursors) | Contains no animal collagen; provides plant-derived amino acids, Vitamin C, and minerals like silica to help the body produce its own collagen. | Suitable for vegans and vegetarians; avoids animal-related allergens and ethical concerns. | Indirectly supports collagen synthesis, not a direct source; effectiveness can be less predictable. | Individuals on a plant-based diet looking to support their body's natural collagen production. | If you follow a vegan diet or prefer to enhance your body's own production rather than ingest animal collagen. |
Technical Documents
Available Documentation
COA, spec sheet, SDS
Safety Data Sheet (SDS)
available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications