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Hydrolyzed Collagen widely used as a food additive in the meat to improve the tenderness of the connective tissue; used as a emulsifier in the dairy products; applicable to all types of sausage products; used as packaging films for preserved fruits; a coating material on the surface of the food.

The main raw materials of hydrolyzed collagen are bones and skins of cattle, fish, pigs and other animals.Hydrolyzed collagen is a kind of high molecular protein, which contains more than a dozen amino acids needed by human body. It is rich in nutrition and easy to be absorbed. Therefore, it is widely used in energy drinks and food, nutrition bars, skin anti-aging solutions and dietary supplement. Hydrolyzed collagen is simply collagen that’s been broken down into smaller units of protein (or collagen peptides) through a process called hydrolysis. These smaller bits of protein make it so hydrolyzed collagen can easily dissolve in hot or cold liquids, which makes it ultra-convenient for adding to your morning coffee, smoothie, or oatmeal. These small units of protein are also easy for you to digest and absorb, which means the amino acids can be effective in the body.

Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3–6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or porcine. These sources have presented health limitations in the last years. Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries.