hydrolyzed bovine collagen

Specifications

Description: hydrolyzed bovine collagen

(also called collagen fiber protein)

Appearance: white powder dry fiber

Odor: Neutral with a unique flavor of meat

Water binding or Fat binding Capability: 1:10-1:15

Material Sources: Bovine

Certificates Available: MSDS, ISO, HACCP etc. 

hydrolyzed bovine collagen Storage:

When stored in room temperature and dry conditions cosen collagen fiber protein will maintain its initial properties for 36 months.

hydrolyzed bovine collagen Introduction:

 Cosen hydrolyzed bovine collagen can hold more than 10 times water than its own, when added it into meat products can help to maintain a good structure for a long time, so extend the shelf life of meat products.

Cosen hydrolyzed bovine collagen has high fat binding capability, when added it into meat products, it can effectively bind with fat, starch, soybean protein to improve the quality and structure of products and enhance the cutting and toughness.

Cosen hydrolyzed bovine collagen has high stability, it’s still able to work in salt water, at a low pH value conditions.

Cosen hydrolyzed bovine collagen can reduce the hardness and pastiness of products induced by adding starch and soybean protein, and it can rub up starch and soybean protein, and it can enhance the taste of products.

Cosen hydrolyzed bovine collagen can accelerate the dryness of  intestinal salami, sausage, dry intestines, meat products, and can maintain the toughness, chewing of products

In the processing, cosen high functional animal proteins can combine with meat effectively, and reduce the cost and improve the protein content.

The COA as below: 

                                                     CERTIFICATE OF ANALYSIS

hydrolyzed collagen Package Photo:

Free sample & COA are available for your evaluation upon your request.

For more details, please contact freely.