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Benefits of Hydrolyzed Collagen Peptides in Beverage Formulations
Hydrolyzed collagen peptides have gained popularity in recent years for their numerous health benefits, particularly in the Beauty and wellness industry. These peptides are derived from collagen, a Protein that is abundant in the human body and plays a crucial role in maintaining the health of our skin, hair, Nails, joints, and bones. Collagen production naturally declines as we age, leading to signs of aging such as wrinkles, sagging skin, and joint pain. Supplementing with hydrolyzed collagen peptides can help replenish the body’s collagen stores and support overall health and well-being. One of the most convenient and effective ways to incorporate hydrolyzed collagen peptides into your daily routine is through Beverages. Beverages are a popular choice for consumers looking to boost their collagen intake, as they are easy to consume on the go and can be customized to suit individual tastes and preferences. From smoothies and shakes to teas and coffees, there are endless possibilities for incorporating hydrolyzed collagen peptides into your favorite beverages. One of the key benefits of using hydrolyzed collagen peptides in beverage formulations is their high bioavailability. Hydrolyzed collagen peptides are broken Down into smaller, more easily digestible molecules through a process called hydrolysis. This allows the peptides to be quickly absorbed by the body and utilized for various functions, such as supporting skin elasticity, promoting joint health, and improving hair and nail strength. By adding hydrolyzed collagen peptides to beverages, you can ensure that your body is able to efficiently absorb and utilize the collagen for maximum benefits.Product name | Collagen Peptide A grade | Quantity | 760 pcs | Report date | 2024/4/11 | ||
Customer | Batch number | 240411 | Evaluation basis |
GB31645-2018 | |||
Date of production | 2024/4/11 | Specifications | 20KG | ||||
Item | Unit | Standard requirements | Results | Evaluation | |||
Sensory requirement | / | White or light yellow | Light yellow | Qualified | |||
/ | The proper taste and smell of the product, without peculiar smell |
No peculiar smell | Qualified | ||||
/ | Powdery,without lumps, and without foreign objects |
Powdered, without lumps or foreign objects |
Qualified | ||||
Protein,(%) | % | ≥90 | 92.3 | Qualified | |||
Hydroxyproline | g/100g | ≥3.0 | 12.8 | Qualified | |||
Total nitrogen | g/100g | ≥15.0 | 17.1 | Qualified | |||
Stacking density | g/ml | 0.35-0.4 | Qualified | ||||
Ash(%) | g/100g | ≤7.0 | 1.02 | Qualified | |||
Moisture(%) | g/100g | ≤7.0 | 5.1 | Qualified | |||
Average molecular weight | Dal | <10000 | 1200 | Qualified | |||
Heavy Metals Item | Unit | Standard requirements | Results | Evaluation | |||
Lead(in Pb) | mg/kg | ≤1.0 | 0 | Qualified | |||
Arsenic(in As) | mg/kg | ≤1.0 | 0.09 | Qualified | |||
Chromium(in Cr) | mg/kg | ≤2.0 | 0.92 | Qualified | |||
Mrthyl mercury(in Hg) | mg/kg | ≤0.5 | 0 | Qualified | |||
Microbe Item | Unit | Standard requirements | Results | Evaluation | |||
Total Bacterial Count | cfu/g | n=5,c=2,m=104,M=105 | <400 | Qualified | |||
Coliform Group | cfu/g | n=5,c=2,m=10,M=102 | <10,<10,<10,<10,<10 | Qualified | |||
Moulds&Yeasts | cfu/g | <50 | <10 | Qualified | |||
Salmonella&Shigella&Staphylococcus aureus | MPN/g | Negative | Not detected | Qualified |