DESCRIPTION

Pork Collagen occurs as a light tan powder. It is a mixture of proteins containing 40% to 50% collagen, a scleroprotein occurring in animal tendons, ligaments, and connective tissue. It is derived from porcine fatty trimmings gathered during the production of fresh pork meat. During processing, the trimmings are ground, heated, and stabilized, followed by centrifugal separation to reduce the fat. The partially defatted tissue is then dried and further reduced in fat content, resulting in a high-protein material that may be milled or ground into powder or granular form. It is dispersible in water, and forms thermally reversible gels.