Collagen is a biopolymer, the main component of animal connective tissue, and the most abundant and widely distributed functional protein in mammals, accounting for 25% to 30% of the total protein, and even as high as 80% in some organisms. . Animal tissue derived from livestock and poultry is the main way for people to obtain natural collagen and its collagen peptides. There are many types of collagen, and the common types are type I, type II, type III, type V and type XI. Collagen has been widely used in food, medicine, tissue engineering, cosmetics and other fields because of its good biocompatibility, biodegradability and biological activity.
In recent years, the popularity of collagen has been increasing year by year. Through the attention in Google search, it is found that the popularity of protein raw materials in Google Trends and collagen peptides show a clear upward trend. At the same time, from the perspective of the global market, the United States, North America, Europe and South America pay more attention to comprehensive health, sports nutrition and bone and joint health, which is also the trend of the Chinese market in the future.
Collagen can be widely used in health food for weight loss, lowering blood pressure and blood lipids, Calcium supplemented health food, Health food that regulates the stomach, Beauty and anti-aging health food.
Collagen is widely used as a food additive in meat products, dairy products, confectionery and baked goods. In meat products, collagen is a good meat improver. It makes meat products more fresh and tender, and is often used in meat products such as ham, sausage and canned food.
Collagen can be widely used in dairy products such as fresh milk, yogurt, milk drinks and milk powder. Collagen can not only increase the protein nutrients in dairy products, but also improve the flavor of dairy products, making them smoother and more fragrant. At present, dairy products with added collagen are favored and praised by consumers in the market.
In candy baked goods, collagen can be used as an additive to improve the foaming and emulsifying properties of baked goods, improve the yield of the product, and make the internal structure of the product delicate, soft and elastic, and the taste is moist and refreshing.
Post time: Sep-22-2022
