Collagen is widely used as a food additive in meat products, dairy products, confectionery and baked goods.

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.

Collagen for bone health, effect on bone density and strength, effect on joint strength, pain and swelling

The human body contains osteoclasts and osteoblasts. When the osteoclast content is high, it will inhibit bone resorption. Osteoblasts will contribute to the proliferation of cells, induce collagen synthesis, and maintain extracellular mechanisms. Collagen peptides facilitate osteoblastogenesis. Bone is mainly composed of mineral matrix and organic matrix, of which collagen accounts for 85%-90% of organic matrix, so our intake of sufficient collagen peptides is conducive to bone health. Because the period of bone repair is relatively long, clinical studies have shown that the dosage of collagen peptides will reach 10 grams per day, and the consumption cycle is 12 to 24 weeks, which is helpful for the health of bones and joints.

Protein is a well-known nutrient in sports nutrition, and collagen peptides are high-efficiency proteins for sports nutrition, easy to digest and absorb, and have a unique amino acid composition. Muscle function depends on energy production, and collagen peptides aid muscle contraction and athletic performance through a unique blend of amino acids. Creatine is composed of glycine, arginine, and methionine, which help muscles contract during high-intensity training. Compared with the more whey protein used in existing sports nutrition products, collagen peptides can provide high concentrations of glycine and arginine, which is conducive to the formation of creatine.