Application of collagen in food health care

Collagen is a kind of white, opaque, branchless fibrous protein, which mainly exists in skin, bone, cartilage, teeth, tendons, ligaments and blood vessels of animals. It is an extremely important structural protein of connective tissue, and plays a role in supporting organs and protecting the body. In recent years, with the development of collagen extraction technology and in-depth research on its structure and properties, the biological function of collagen hydrolysates and polypeptides has gradually been widely recognized. The research and application of collagen has become a research hotspot in medicine, food, cosmetics and other industries.

  • Application of collagen in Foods Products
  • Application of collagen in calcium Supplement products
  • Application of collagen in Feeds Products
  • Other applications

Video Demonstration of Collagen 

Application of collagen in Foods Products

Collagen can also be used in food. As early as the 12th century St.Hilde-gard of Bingen described the use of calf cartilage soup as a medicine to treat joint pain. For a long time, products containing collagen were considered to be good for joints. Because it has some properties applicable to food: food grade is usually white in appearance, soft in taste, light in taste, easy to digest. It can reduce blood triglyceride and cholesterol, and increase some essential trace elements in the body to maintain it in a relatively normal range. It is an ideal food for reducing blood lipids. In addition, studies have shown that collagen can help eliminate aluminum in the body, reduce the accumulation of aluminum in the body, reduce the harm of aluminum to the human body, and promote the growth of nails and hair to a certain extent. Type II collagen is the main protein in articular cartilage and is therefore a potential autoantigen. Oral administration can induce T cells to produce immune tolerance and inhibit T cell-mediated autoimmune diseases. Collagen polypeptide is a product with high digestibility and absorbability and molecular weight of about 2000 ~ 30000 after collagen or gelatin is degraded by protease.

Some qualities of collagen enable it to be used as functional substances and nutritional components in many foods with advantages that are incomparable to other alternative materials: the helical structure of collagen macromolecules and the existence of crystal zone make it have certain thermal stability; The natural compact fiber structure of collagen makes collagen material show strong toughness and strength, which is suitable for the preparation of thin film materials. Because collagen molecular chain contains a large number of hydrophilic groups, so it has a strong ability to bind with water, which makes collagen can be used as fillers and gels in food. Collagen expands in acidic and alkaline media, and this property is also applied in the treatment process for preparing collagen-based materials.


Collagen powder can be added directly to meat products to affect the tenderness of the meat and the texture of the muscle after cooking. Studies have shown that collagen is important for the formation of raw meat and cooked meat, and that the higher the collagen content, the harder the texture of the meat. For example, the tenderization of fish is thought to be related to the degradation of type V collagen, and the breakdown of the peripheral collagen fibers caused by the breakdown of peptide bonds is thought to be the main cause of muscle tenderization. By destroying the hydrogen bond within the collagen molecule, the original tight superhelix structure is destroyed, and the gelatin with smaller molecules and looser structure is formed, which can not only improve the tenderness of meat but also improve its use value, make it have good quality, increase the protein content, taste good and nutrition. Japan has also developed animal collagen as raw materials, hydrolyzed by collagen hydrolytic enzymes, and developed new condiments and sake, which not only has special flavor, but also can supplement part of amino acids.

With various types of sausage products in meat products account for an increasing proportion, natural casing products are seriously lacking. Researchers are working to develop alternatives. Collagen casings, dominated by collagen, are themselves nutrient-rich and high in protein. As water and oil evaporate and melt during heat treatment, collagen shrinks almost at the same rate as meat, a quality no other edible packaging material has been found to have. In addition, collagen itself has the function of immobilizing enzymes and has antioxidant properties, which can improve the flavor and quality of food. The stress of the product is proportional to the content of collagen, while the strain is inversely proportional.


Application of collagen in calcium Supplement products


Collagen is an important component of human bones, especially cartilage. Collagen is like a web of tiny holes in your bones that hold on to the calcium that's about to be lost. Without this net full of tiny holes, even excess calcium would be lost for nothing. The characteristic amino acid of collagen, hydroxyproline, is used in the plasma to transport calcium to bone cells. The collagen in bone cells acts as a binding agent for hydroxyapatite, which together form the bulk of bone. The essence of osteoporosis is that the speed of collagen synthesis can not keep up with the need, in other words, the formation rate of new collagen is lower than the mutation or aging rate of old collagen. Studies have shown that in the absence of collagen, no amount of calcium supplementation can prevent osteoporosis. Therefore, calcium can be digested and absorbed quickly in the body, and can be deposited in the bone faster only if sufficient intake of calcium binding collagen.

The collagen-pvp polymer (C-PVP) prepared by the solution of collagen and polyvinylpyrrolidone in citric acid buffer is not only effective, but also safe for the reinforcement of injured bones. No lymphadenopathy, DNA damage, or metabolic disorders of liver and kidney are shown even in the long cycle of continuous administration, no matter in experimental or clinical trials. Nor does it induce the human body to produce antibodies against C-PVP.

Quick Review Sheet of Collagen peptide



Product Name Collagen peptide
CAS Number 9007-34-5
Origin Bovie Hides, Grass Fed bovine hides, Fish skin and scale, fish cartilages
Appearance White to off white Powder
Production process Enzymatic Hydrolysis extraction process
Protein Content ≥ 90% by Kjeldahl method
Solubility Instant and Quick Solubility into cold water
Molecular weight Around 1000 Dalton
Bioavailability High bioavailability
Flowability Good flowabilityq
Moisture content ≤8% (105°for 4 hours)
Application Skin care products, joint care products, snacks, sports nutrition products
Shelf Life 24 months from production date
Packing 20KG/BAG, 12MT/20' Container, 25MT/40' Container

Application of collagen in Feeds Products


Collagen powder for feed is a protein product that is processed by physical, chemical or biological technology by using the by-products of leather, such as leather scraps and corners. The solid waste produced by homogenizing and clipping after tanning is collectively referred to as tannery waste waste, and its main dry substance is collagen. After treatment, it can be used as an animal-derived protein nutrition additive to replace or partially replace imported fish meal, which can be used in the production of mixed and compound feed with better feeding effect and economic benefit. Its protein content is high, rich in more than 18 kinds of amino acids, contains calcium, phosphorus, iron, manganese, selenium and other mineral elements, and has an aromatic flavor. The results show that hydrolyzed collagen powder can partially or completely replace fish meal or soybean meal in the diet of growing-finishing pigs.

Growth and digestion tests have also been conducted to evaluate the substitution of collagen for fish meal in aquatic feed. The digestibility of collagen in allogynogenetic crucian carp with an average body weight of 110g was determined by a set of algorithms. The results showed that collagen had high absorption rate.

Other applications

The association between dietary copper deficiency and collagen content in the hearts of mice has been studied. The results of SDS-PAGE analysis and Coomassie bright blue staining showed that the additional metabolic characteristics of the altered collagen could predict copper deficiency. Because liver fibrosis reduces protein content, it can also be predicted by measuring the amount of collagen in the liver. Anoectochilusformosanus aqueous extract (AFE) can reduce the liver fibrosis induced by CCl4 and decrease the liver collagen content. Collagen is also the main component of the sclera and is very important for the eyes. If collagen production in the sclera decreases and its degradation increases, it can lead to myopia.

About Us

Founded in the year of 2009, Beyond Biopharma Co., Ltd. is an ISO 9001 Verified and US FDA Registered manufacturer of collagen bulk powder and gelatin series products located in China. Our production facility covers an area of totally 9000 square meters and is equipped with 4 dedicated advanced automatic production lines. Our HACCP workshop covered an area of around 5500㎡ and our GMP workshop covers an area of around 2000 ㎡. Our production facility is designed with annual production capacity of 3000MT Collagen bulk Powder and 5000MT Gelatin series Products. We have exported our collagen bulk powder and Gelatin to around 50 Countries all around the world.

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Post time: Jan-06-2023