Collagen is a family of pure proteins with functional benefits in food and beverages. Collagen, gelatin and collagen peptides have specific functions and benefits, including bloom, viscosity, particle size, isoelectric point, melting properties, heat stability and dissolution. Particle sizes range from eight mesh (like sea salt) for high concentrations; to 30 mesh (like sand) for low concentrations; to 40 mesh (fine powder), also for low concentrations.
Native collagen is sourced mainly from bovine and porcine hide and bone, and some from poultry. Suppliers are carefully audited, and raw materials are subject to stringent quality control. Their amino acid composition and molecular structure contribute to their unique properties.