| Place of Origin: | China |
|---|---|
| Brand Name: | HS |
| Certification: | NSF-GMP, Halal |
| Model Number: | Bovine Collagen |
| Minimum Order Quantity: | Negotiation |
| Price: | Negotiable |
| Packaging Details: | 10KG/DRUM |
| Delivery Time: | Based on your purchase quantity |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 120MT/YEAR |
| Origin: | Bovine Skin | Color And Apperance: | White To Yellowish Powder |
|---|---|---|---|
| Usage: | Improve Joint Flexibility | Odor: | Odorless |
| Bulk Density: | About 0.36g/ml | Solubility: | Soluble In Water |
| High Light: | type 1 collagen,Hydrolyzed Collagen Type 1 |
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Yellowish Hydrolyzed Bovine Collagen , Food Grade Type 1 Collagen 0.36G / Ml
Our Bovine collagen type 1 is a powder extracted from the bovine cartilages, it has a good solubility in water, because it has a small molecular weight of about 3000 dalton.
It is odorless with a bulk density of about 0.35g/ml. Please see the below listed characters of bovine collagen
| origin | Bovine Skin |
| Apperance | white or yellowish color |
| Odor | Odorless |
| Solubility | Good solubility in water |
| Bulk Density | 0.35g/ml |
| Tapped Density | 0.45g/ml |
| Molecular Weight | NMT 3000 dalton |
What is the function of the bovine collagen type 1
1.Collagen is founded In Various tissues of human body, especially it is abundant in the joints.
The joints are easily to wear off or hurt during the movement, so it is really important to take enough collagen to help repairing the joints.
2. The damage of cartilage is the main cause of osteoarthritis and collagen makes of more than 90% of the joint cartilages. So taking enough collagen helps to prevent the osteoarthritis, or ease the pain of the osteoarthritis and helps to speed up the recovery of joints.
Please see the below specification of Food Grade Bovine Collagen Type 1,sample is available for your testing upon the request.
| Product name | Hyrolyzed Bovine Collagen | |
| Testing ITEMS | STANDARD | TEST METHOD |
| Apperance | light yellowish powder | Visual checking |
| Protein | ≥90% | Kjeldah Method |
| Molecular weight | ＜3000 | HPLC |
| Ash | ≤2.0% | 17 hour, 550℃ |
| Loss on drying | ≤8.0% | 4 hour, 105℃ |
| pH | 4.0-7.0 | 6.67%, 45℃ |
| So2 mg/kg | ≤10 | |
| Melamine | Absence | |
| H2O2 mg/kg | ≤10.0 | |
| Lead mg/kg | ≤1.0 | USP/N.F |
| Arsenic (mg/kg) | ≤0.5 | USP/N.F |
| Chromium (mg/kg) | ≤2.0 | USP/N.F |
| Total Bacteria Count | ≤1000 cfu/g | USP/N.F |
| Coliform Group | ≤ 30 mpn/100g | USP/N.F |
| E Coli | negative per 1.0/g | USP/N.F |
| Mold and Yeast | ≤40 cfu/g | USP/N.F |
| Salmonella staph, Aureus | Negative | USP/N.F |
| Bulk Density | 0.36g/ml | |
The quality management system of our company:
The over look of our factory:
The GMP Workshop
