To catalogue
Nutra Food Ingredients Hydrolyzed Bovine Gelatin / Collagen
Hydrolyzed Bovine Collagen and collagen peptide is produced from fresh skin / bone or food-grade gelatin products. Our Collagen is produced by a controlled enzymatic hydrolysis. It is made to be tasteless and flavorless.
Properties
- Physical Form
- Powder
- Solid
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
Food & Nutrition — Food
- Dairy
- Meat Poultry & Seafood
Food & Nutrition — Nutrition & Well Being
- Functional Foods
- Nutraceuticals & Supplements
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Proteins & Amino Acids
Other characteristics
- End Uses
Dairy Products, Nutritional Bars, Processed Meat Products, Protein Drinks
- Features
Free Of Strange Flavors, High Protein Content, Low Mineral Ash Content, Neutral Taste, Solubilizing, Tasteless
- Ingredient Name
- Collagen, Bovine Bone
- Collagen Bovine Bone
- Labeling Claims
BSE-free, Halal, Kosher, Non-Flammable, Non-GMO, Non-Hazardous; BSE-free; Halal; Kosher; Non-Flammable; Non-GMO; Non-Hazardous
- Protein Content
- 90.0 - 90.0 %
- Ingredient Origin
- Animal Origin
- Markets
- Food & Nutrition
- PACKAGING
Package Description: Kraft multi-walled bag, inner poly bag Net Weight / Package. 20kg bags
- Appearance
- Off white/white powder
- Shelf LIfe
- 60 Months
- Ingredient
- Collagen, Bovine Bone
- Protein Type
- Protein Hydrolysate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Chemical Inventories
- DSL (Canada)
- EINECS (EU)
- IECSC (China)
- TSCA (USA)
- Country Availability
- Brazil
- Shelf Life Storage
Storage Conditions: Normal indoor conditions, tightly sealed Shelf Life: 60 months
- Food Ingredients Features
- Free Of Strange Flavors
- High Protein Content
- Low Mineral Ash Content
- Neutral Taste
- Solubilizing
- Tasteless
- Food Ingredients Functions
- Protein Source
- Certifications and Compliance
- FCC Compliant
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- United States Pharmacopeia (USP)
- Food and Nutrition Applications
- Dairy Products
- Nutritional Bars
- Processed Meat Products
- Protein Drinks
Technical data
Table 1 of 3
9 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic (As) | max. 0.8 | mg/kg | AOAC |
| Cadmium (Cd) | max. 0.5 | mg/kg | AOAC |
| Chromium (Cr) | max. 2 | mg/kg | AOAC |
| Copper (Cu) | max. 30 | mg/kg | AOAC |
| Hydrogen Peroxide (H2O2) | max. 10 | mg/kg | GME |
| Lead (Pb) | max. 1.5 | mg/kg | AOAC |
| Mercury (Hg) | max. 0.15 | mg/kg | AOAC |
| Sulfur Dioxide (SO2) | max. 10 | mg/kg | GME |
| Zinc (Zn) | max. 30 | mg/kg | AOAC |
Table 2 of 3
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 2 | % | GMIA/GME |
| Density | 0.4-0.6 | g/mL | Gravimetrico IAL 2005 |
| Moisture Content | max. 8 | % | GMIS/GME |
| Particle Size through #60 (250 μm) | 95 | % | — |
| Protein (As is basis) | min. 90 | % | Kjedahl |
| Viscosity (20%) | 30 ~ 50 | mps | GMIA/GME |
| pH Value | 5.0 ~ 6.5 | — | GMIA |
Table 3 of 3
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| E. coli | Negative | /10 g | USP |
| Salmonella | Negative | /25 g | ISO6579 |
| Standard Plate Count | max. 1000 | /1g | USP |
