fish scale collagen (food grade)

1. White powder without fishy smell. 2. Low molecular weight, easy to human absorption. 3. Soluble in water, convenient use

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.

Raw material
Tilapia scales
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 0.30g/ml
Mesh:	40~100 (adjustable)
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

fish scale collagen (food grade)