Pigskin collagen super pig collagen peptide small molecule CAS NO.92113-31-0

Content extract

Kava extract: 30% - 70%; Sawdust extract: 40% - 70%; Resveratrol: 50% 98% water soluble 10%; Lutein 5 - 90%; Lutein ester 10% 60%; Phosphatidylserine: 20% 40%; Echinacea purpurea extract: 4%; Momordica extract 80%; Sawdust brown extract: 25% 45%; Tribulus terrestris extract 40% 90%; Yohimbine extract: 8% 98%; Maka extract 30:1; Aliti Extracts: 50:1; Cynomorium songaricum extract: 50:1; Cnidium mongolicum extract 10-98%, Salvia miltiorrhiza extract 10-98%, etc.

Fruit and vegetable powder:

Blueberry powder, Brazilian berry powder, cranberry powder, mangosteen powder, Nori powder, lemon powder, apple powder, longan powder, orange powder, pomelo powder, hawthorn powder, medlar powder, grape powder, pear powder, honey peach powder, pomegranate powder, strawberry powder, orange powder, kiwifruit powder, pineapple powder, strawberry powder, kale powder, ginger powder, spinach powder, red grape powder, mangosteen powder, white grape powder, stone, etc. Powder of pomegranate, carrot, nori and other fruits and vegetables

Cosmetic raw materials:

Vitamin E; oat glucan: 80%; yeast glucan: 80%; tremella polysaccharide 80-90%; arbutin: 98%; glutathione: 99%; inulin: 90%; collagen powder: 90%; etc.

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1. [Introduction of Pigskin Collagen]

Alias: Pigskin Collagen

English Name: Yes.

CAS: Yes.

2. [Pigskin Collagen Characters]

This product is light yellow to white powder, no caking, no impurities, with a unique smell of collagen. It can dissolve in water and has no impurities and precipitation after full dissolution.

3. [Use of Pigskin Collagen]

(1) Application in Food

1. Food packaging: Collagen can be used as sausage coat of various sausage products. It has the characteristics of good taste, good transparency and simple manufacturing process. It can also be used as a protective layer for food. It has antioxidant activity and can keep the color of meat food bright.

2. Meat additives: adding collagen to meat products can not only improve the quality of products (such as taste, juicy), but also improve the protein content of products without bad odor. When the amount of collagen is about 2% and the water is about 20%, the sausage has good sense, texture and taste.

3. Dairy products and beverages: When added to various dairy products and beverages, not only the protein content and nutritional value of the products can be significantly improved.

4. Bread and pastry: The protein nutrition of bread and pastry can be strengthened by adding collagen in bread and pastry, and the nutritional structure and product quality of food can be improved.

IV. [Packaging and Storage of Pigskin Collagen]

1. The whole package of this product is usually 25KG/bag or 25KG cardboard bucket.

2. This product should be sealed and stored in a cool, dry and ventilated place.

Content extract

Kava extract: 30% - 70%; Sawdust extract: 40% - 70%; Resveratrol: 50% 98% water soluble 10%; Lutein 5 - 90%; Lutein ester 10% 60%; Phosphatidylserine: 20% 40%; Echinacea purpurea extract: 4%; Momordica extract 80%; Sawdust brown extract: 25% 45%; Tribulus terrestris extract 40% 90%; Yohimbine extract: 8% 98%; Maka extract 30:1; Aliti Extracts: 50:1; Cynomorium songaricum extract: 50:1; Cnidium mongolicum extract 10-98%, Salvia miltiorrhiza extract 10-98%, etc.

Fruit and vegetable powder:

Blueberry powder, Brazilian berry powder, cranberry powder, mangosteen powder, Nori powder, lemon powder, apple powder, longan powder, orange powder, pomelo powder, hawthorn powder, medlar powder, grape powder, pear powder, honey peach powder, pomegranate powder, strawberry powder, orange powder, kiwifruit powder, pineapple powder, strawberry powder, kale powder, ginger powder, spinach powder, red grape powder, mangosteen powder, white grape powder, stone, etc. Powder of pomegranate, carrot, nori and other fruits and vegetables

Cosmetic raw materials:

Vitamin E; oat glucan: 80%; yeast glucan: 80%; tremella polysaccharide 80-90%; arbutin: 98%; glutathione: 99%; inulin: 90%; collagen powder: 90%; etc.