China Good User Reputation for Type 5 Collagen - Pea peptide – Yasin factory and manufacturers

Good User Reputation for Type 5 Collagen - Pea peptide – Yasin

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Good User Reputation for Type 5 Collagen - Pea peptide – Yasin Detail:

Average molecular weight <3000Dal

Source: pep protein

Properties: light yellow powder or granules, fully soluble in water

Mesh aperture: 100 /80 /40 mesh

Uses: medicines and health products, beverages and food etc

Specification

Iterms			Standard	Test based on
Organizational form		Uniform powder, soft, no caking		Q/HBJT 0004S-2018
Color		White or light yellow powder
Taste and smell		Has the unique taste and smell of this product, no peculiar smell
Impurity		No visible exogenous impurity
fineness（g/mL）		100% through sieve with aperture of 0.250mm		——
Protein（% 6.25）		≥80.0( Dry basis)		GB 5009.5
peptide content (%)		≥70.0( Dry basis)		GB/T22492
Moisture（%）		≤7.0		GB 5009.3
Ash（%）		≤7.0		GB 5009.4
pH value		——		——
Heavy Metals（mg/kg）	（Pb）*	≤0.40		GB 5009.12
	（Hg）*	≤0.02		GB 5009.17
	（Cd）*	≤0.20		GB 5009.15
Total Bacterias（CFU/g）		CFU/g ,n=5,c=2,m=104, M=5×105;		GB 4789.2
Coliforms（MPN/g）		CFU/g, n=5,c=1,m=10, M=102		GB 4789.3
Pathogenic bacteria (Salmonella, Shigella, Vibrio parahaemolyticus, Staphylococcus aureus) *		Negative		GB 4789.4、GB 4789.10

Flow Chart

Application

Dietary supplement

The nutritional qualities contained in pea proteins can be used to supplement people with certain deficiencies, or people seeking to enrich their diet with nutrients. Peas are an excellent source of proteins, carbohydrates, dietary fibre, minerals, vitamins, and phytochemicals. For example, pea protein can balance iron intake as it is high in iron.

Dietary substitute.

Pea protein can be used as a protein substitute for those who cannot consume other sources as it is not derived from any of the most common allergenic foods (wheat, peanuts, eggs, soy, fish, shellfish, tree nuts, and milk). It may be used in baked goods or other cooking applications to replace common allergens. It is also processed industrially to form food products and alternative proteins such as alternative meat products, and non-dairy products. Manufacturers of alternatives include Ripple Foods, who produce a dairy alternative pea milk. Pea protein is also meat-alternatives.

Functional ingredient

Pea protein is also used as a low-cost functional ingredient in food manufacturing to improve the nutritional value and texture of food products. They can also optimize the viscosity, emulsification, gelation, stability, or fat-binding properties of food. For example, The capacity of pea protein to form stable foams is an important property in cakes, souffles, whipped toppings, fudges, etc.

Package

With pallet	10kg/bag, poly bag inner, kraft bag outer;45bags/pallet, 450kgs/pallet,4500kgs/20ft container, 10pallets/20ft container,
Without pallet	10kg/bag, poly bag inner, kraft bag outer;6000kgs/20ft container

Transport & Storage

Transport

The means of transportation must be clean, hygienic, free of odor and pollution;

The transportation must be protected from rain, moisture, and exposure to sunlight.

It is strictly forbidden to mix and transport with toxic, harmful, peculiar smell, and easily polluted items.

Storage condition

The product should be stored in a clean, ventilated, moisture-proof, rodent-proof, and odor-free warehouse.

There should be a certain gap when food is stored, the partition wall should be off the ground,

It is strictly forbidden to mix with toxic, harmful, odorous, or pollutant items.

Certificate

- HALAL CERTIFICATE

- ISO9001：2015 (Chinese version)

- ISO9001：2015 (Endlish version)

- ISO22000：2015 （Chinese version）

- ISO22000：2015 (Endlish version)

- Food production license

- List of Food Production License Varieties

- Record certificate for export food production enterprises

Reports

1. Amino acid content list

NO.	AMINO ACID CONTENT	Test results （g/100g）
1	Aspartic acid	14.309
2	Glutamic acid	20.074
3	Serine	3.455
4	Histidine	1.974
5	Glycine	3.436
6	Threonine	2.821
7	Arginine	6.769
8	Alanine	0.014
0	Tyrosine	1.566
10	Cystine	0.013
11	Valine	4.588
12	Methionine	0.328
13	Phenylalanine	4.839
14	Isoleucine	0.499
15	Leucine	6.486
16	Lysine	6.663
17	Proline	4.025
18	Tryptophane	4.021
Subtotal:		85.880

2. Average molecular weight

Test method： GB/T 22492-2008

Molecular weight range	Peak area percentage	Number average molecular weight	Weight average molecular weight
>5000	0.23	5743	5871
5000-3000	1.41	3666	3744
3000-2000	2.62	2380	2412
2000-1000	9.56	1296	1349
1000-500	23.29	656	683
500-180	46.97	277	301
<180	15.92	/	/