Did you know that whole collagen has a mass of about 300 kDa (kilodaltons, the unit used to measure the mass of proteins) and hydrolyzed collagen, 3 to 6 kDa? That is a mass 50 to 100 times smaller, and both are called "collagen"¹.
Behind the name there is a family of 28 members². When choosing a raw material, three data points describe it: the type (I, II or III, depending on the tissue), the origin (bovine, porcine, poultry or fish) and the form (native or hydrolyzed).
In the carousel we go through it with what European legislation states about its raw materials and how it appears in food, supplements and cosmetics.
The origin and specification of each batch are given in its data sheet, which is supplied on request. Let us talk about which grade fits your sector.
What do you ask for first in a collagen data sheet: the type, the origin or the degree of hydrolysis?
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Because knowledge is part of the supply, too.
Numbered references on page 11 of the carousel.
Frequently asked questions
What is the difference in mass between whole and hydrolyzed collagen?
Did you know that whole collagen has a mass of about 300 kDa (kilodaltons, the unit used to measure the mass of proteins) and hydrolyzed collagen, 3 to 6 kDa? That is a mass 50 to 100 times smaller, and both are called "collagen"¹.
Which three data points describe a collagen raw material: type, origin and form?
Behind the name there is a family of 28 members². When choosing a raw material, three data points describe it: the type (I, II or III, depending on the tissue), the origin (bovine, porcine, poultry or fish) and the form (native or hydrolyzed).
Sources
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