| Introduction | Collagen is a kind of protein, which belongs to glycoprotein, accounting for about 25% – 30% of the total protein in the human body. It mainly exists in connective tissue. It has strong stretching character, is the main component of ligament and extracellular matrix. Collagen contains hydroxylysine and hydroxyproline, which are not found in ordinary proteins. Hydroxyproline is a vehicle for transporting calcium from plasma to bone cells, which combines calcium with bone cells to prevent calcium loss that leads to bone osteoporosis. |
| Source | Bovine Bone |
| Synonyms | Collagen TEA Hydrolysed; Collagen Typ II, Native; Collagen Typ III; Collagen Typ IV; Collagen Typ VII; Collagen; Collagenbovineachillestendon; collagen; Fish-collagen |
| CAS | 9064-67-9 |
| Formula | C4H6N2O3R2・(C7H9N2 |
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| Function | collagen is widely used in food, medicine, tissue engineering, cosmetics and other fields because of its good biocompatibility, biodegradability and biological activity. |
| Use | Beauty and skin care:
the natural moisturizing factor contained in collagen has moisturizing, wrinkle prevention and nutritional effects on the human body, and can make the skin tender, shiny and elastic. Medical and health products: collagen can regulate human metabolism and delay aging, it can combine calcium with bone cells to prevent calcium loss and bone loosening. Food:
collagen can be added to bread, cake and various foods to improve the nutritional structure of food. It can also be added to various drinks to make high-grade drinks to supplement protein to the body. |
| Physical and Chemical Properties | Properties: It is white or off-white powder; slightly salty; odorless; It is hygroscopic. The solution of this product is viscous. |
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| Storage | It shall be sealed and shaded and stored in a dry, cool and well-ventilated place. |