Fish collagen peptide is a type I collagen peptide,it is extracted from Tilapia fish scale and skin or cod fish skin by enzymatic hydrolysis at low temperature.
Process:
Fish skin/Fish scale→Washing and Sterilization→Enzymolysis→Separation→Decoloration and Deodorization→Refined Filtration→Ultrafiltration→Concentration→Sterilization→
Spray Drying→Inner Packing→Metal Detection→Outing Packing→Inspection→Storage
Application:
Whidely used in the personal care sector and Pharmaceutical ,food industries.
1. Molding moisture.
Fish collagen can intensely absorb water in the air and form a hydration shell to mold moisture, as having lots of hydrophilic groups.
2. Whitening.
Fish collagen may prevent tyrosine translating into melanin, elimilate free radicals in body, anti oxygenation, promote cell's metabolism, postpone cell's aging. So it can make human skin soft, inch in elasticity, and obviously whiten.
3. Removing wrinkles and anti-aging.
Researches show that skins aging, the losing of its flexibility and brightness, wrinkles forming are caused by gradual reduction of hydroxyproline with aging. Because of containing plenty of hydroxyprolines, fish collage can provide raw materials for collagen's synthesis, obviously postponing skin senility and reducing wrinkles.
4. Removing blain.
Greasy skin may secrete a great deal of grease leading to blain's growth. Fish collagen may directly penetrate cutis to supply moisture, increase skin's water retention degree several times, so grease secretion decreases by itself. It also provides amino acids for skin collagen's metabolism, makes cell having regeneration function, so it can achieve the effect of removing blain.
5. Removing shadows under eyes and pouch.
Skin structure may be tightened and have no slit using collagen, because blood doesn't accumulate at slit leading to shadows and pouch's forming. The skin of eye region descending causes forming pouch. Using fish collagen may let it turn tight and achieve removing effect.
Iterms
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Standard
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Organization form
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Uniform powder ,soft,no caking
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Color
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Whiteor Light yellow powder
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Smell and Taste
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With the produce unique smell and taste
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Impurity
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No visible exogenous impurity
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Stacking Density
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/
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Protein
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≥90.0%
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Hyp
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≥5.0%
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pH(10% in water)
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5.5-7.5
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Moisture
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≤7.0%
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Ash
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≤2.0%
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Heavy Metals
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Pb
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≤0.50mg/kg
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As
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≤0.50mg/kg
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Hg
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≤0.10mg/kg
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Cr
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≤2.00mg/kg
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Cd
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≤0.10mg/kg
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Total Bacterias
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≤1000CFU/g
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Coliform group
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<3MNP/g
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Moulds and Yeast
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≤25CFU/g
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Harmful Bacteria (Salmonella, Shigella, Vibrio parahaemolyticus, Staphylococcus aureus)
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Negative
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