Norland Hydrolyzed Fish Collagen
Food Grade

 

Norland Hydrolyzed Fish Collagen is manufactured from collagen which is the principal protein found in skin and bones.   Animal collagen is typically extracted from bovine or porcine skin while our fish collagen is produced from the skin of deep water, ocean fish such as cod, haddock and pollock.   Since the hydrolyzed (hydrolysed) collagen is manufactured from the skins of kosher fish, it is able to meet strict kosher standards.  

 

Norland Hydrolyzed Fish Collagen is hydrolyzed with acid and then further hydrolyzed with a food grade enzyme to further break down the molecular weight.   No genetically modified materials are used in this product or in any of our Fish Gelatins.   After filtering, purification and concentration, the HFC is sterilized with steam injection and spray dried.

 

The HFC has a high protein content, is very water soluble and has no off odor or taste.   It can be used as a protein additive in nutraceutical, cosmetic or food applications and will meet the purity requirements of the United States, European and Japanese Pharmacopoeia.  

 

CAS no. 68410-45-7

EINECS no. 2700822

Specifications:

TYPICAL PROPERTIES OF
NORLAND HYDROLYZED FISH COLLAGEN

Appearance

Powder

Odor as Supplied

None

Color in Solution

Light Amber

pH of 10% Solution

5.0-6.5

Protein

91% min.

Moisture

8 % max.

Visc. of 10% Solution @ 30°C

<50 mps

Total Ash

2.0% max.

Heavy Metals

<10 ppm

Arsenic

< 0.8 ppm

Chromium

<10 ppm

Lead

<1.5 ppm

Sulfur Dioxide

<50 ppm

Hydrogen Peroxide

0 % (No Hydrogen Peroxide or Sulfites are used in Manufacturing.)

Aerobic Bacterial Count

1000/g max

Enterobacteria

Test neg/g

Salmonella

Test neg/25g

Escherichia  Coli

Test neg/25g
Pseudomonas A. Test neg/10g
Staphlococcus A. Testy neg/ 1g

Yeast and Mold Count

100/g max

Preservatives

No

Kosher Certification

OU

Listed below is the typical amino acid analysis of Norland Hydrolyzed Fish Collagen made from the skins of deep sea, cold water fish such as cod, pollock, haddock and hake.   The generic term for these fish is whitefish.

 

Amino Acid               (Residues/1000 Amino Acids)              

 

Aspartic Acid                               37  

Glutamic Acid                             68  

Hydroxyproline                           55  

Serine                                        63  

Glycine                                      347  

Histidine                                     15  

Arginine                                      62  

Threonine                                   33  

Alanine                                      109  

Proline                                        98  

Tyrosine                                       3  

Valine                                         16  

Methionine                                 12  

Cystine                                        ---  

Isoleucine                                  10  

Leucine                                     18  

Hydroxylysine                            9  

Phenylalanine                           13  

Tryptophane                             ---  

Lysine                                       32  

 

 

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