Good Quality Fish Collagen as Food Additives and Cosmetics

Fish collagen characteristic
Colour:white
Odor:light fish smell
Shape:powder
Hydroscopicity strong:Because the collagen molecules contains a lot of hydrophilic group,it is very easy to sop,that it should be saving hermetically,dryly,otherwise agglomerated easily.
Liquidity good:In the process of producing,we used spray drying method to remove moisture rapidly,and used fluidized bed to reduce temperature,to ensure the product's quality steadily.The product is powder and good fluidity.
Accumulate density:0.3-0.5T/M3
Solubility easily soluble:Collagen is easy soluble in water when the molecular weight is in the range of 2000Da.It can be dissolved in the water.As the temperature increases,the dissolution rate become faster.
Stability good:Collagen is constitute of amino acid formed of peptide chemical bond which is very stable,so it is stable for the influence of acid,Alkali and heat.
Viscosity:In the low concentration the viscosity of aqueous solution collagen is 0 to 5 cp.
Chemical residue:The production produced by pure physical method,without chemical reagent residue...
Accession taboo:Because of the quality of the collagen,it could access with the most of the food,without taboo.Function of collagen1.to use as additive
nutrition enhancer
stabilizer and coagulants
water retention agent
thickener
emulsifier
coating agent
surfactant
adhesives
2.apply to health products
Strengthen bones and joints
Heart care
Eyes care
Prevention of disease
Sleep aid
3.apply to cosmetics
Skin care
Hair care
Nail care
Breast care
Body care
4.apply to medicines
Nourishing blood
Calm the nerves
Treatment of bones
Anti-cancer