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HYDROLYZED COLLAGEN CHICKEN TYPE II

From 1 Kg
Producto Nutrifoods

Technical data sheet

Reference Nº: DIE-024
Review: 4
Date: 01/08/2023
HYDROLYZED COLLAGEN CHICKEN TYPE II
DESCRIPTION100% Chicken cartilage
GEOGRAPHICAL ORIGINEurope
ORIGENAnimal
Specifications
Standard
Method
APPEARANCEBeige cream powderVisual
ODOURCharacteristicOlfactory
TASTECharacteristicGustatory
IDENTIFICATIONPositiva / PositiveInternal method
LOSS ON DRYING<5.0%Internal method
COLLAGEN50.0 – 60.0%Internal method
PROTEINS78.0 – 90.0%Internal method
HYALURONIC ACID0.50 – 1.50%Internal method
CHONDROITIN SULFATE10.0 – 16.0%Internal method
PARTICLE SIZE600 a 1 000 µmInternal method
SOLUBILITYSoluble in water.

Microbiological analysis

Specifications
Standard
Method
TOTAL PLATE COUNT<10 000 ufc/gInternal method
ENTEROBACTERIES<10 ufc/gInternal method
SALMONELLAAbsence/25gInternal method

Other informations

Food grade product.
Free GMO product conforms to the Reg. CE 1829/2003 & 1830/2003.
Free Allergen product conforms to the Reg. (EU) Nº 1169/2011.
Free BSE/TSE product conforms to the Dir. 99/742/EC and 97/534/EC.
NON Irradiated product conforms to the EU Dir. Nº 1999/2/CE.
Free Contaminants product conforms to the (EU) Reg. Nº 1881/2006.
Free Pesticides product conforms to the Reg. No 396/2005/EC.
Free Nanomaterials product conforms to the Reg. (EU) Nº 1169/2011.
Free Dopants Substances product conforms to the WADA List.
STORAGE: Keep in the orginal unopened containers, in a cool, dry well ventiled location.
SHELF LIFE: 3 years
Norms: Complies manufacturer´s specifications.
ALL DATA SHOWN ARE FROM OUR SUPPLIER-MANUFACTURER. THE ABOVE INFORMATION DOES NOT EXEMPT FROM THE OBLIGATION TO IDENTIFY AND CONTROL THE PRODUCT IN RELATION TO THE INTENTED USE. THIS DOCUMENT IS GENERATED BY COMPUTER AND IS VALID WITHOUT SIGNATURE.
*The organoleptic characteristics of dried extracts may change from batch due to the vegetal origin of the raw material used for processing, the date of harvest, the processing area or the climate during the crop, not affecting in any case to the properties neither to the quality of the extract. (Colour, Smell, Taste, Humidity, and so on...)
*The technical data sheets are informative and may not be up-to-date. Please contact us for the latest version.
*The organoleptic characteristics of dried extracts may change from batch due to the vegetal origin of the raw material used for processing, the date of harvest, the processing area or the climate during the crop, not affecting in any case to the properties neither to the quality of the extract. (Colour, Smell, Taste, Humidity, and so on...)
*The technical data sheets are informative and may not be up-to-date. Please contact us for the latest version.