Collagen

Collagen grades and forms

Collagen for food supplements is bought almost always as a powder. Three choices decide the grade: degree of hydrolysis, collagen type and source species. Most collagen powder in supplements is hydrolysed, while native collagen and gelatin serve narrower uses. SoleChem supplies collagen in bulk to supplement brands and contract manufacturers.

Type I collagen comes from hides, skins and fish skin. Type II comes from cartilage, often chicken sternal cartilage. The source species, whether bovine, porcine, marine or poultry, affects dietary positioning, allergen labelling and odour.

Powders are offered as fine grades or as agglomerated (instantised) grades that disperse faster in drinks. The specification sheet states source species, collagen type, protein content and molecular weight profile. Ask for the grade you need in the quote form.

EU regulatory status

Collagen is not a vitamin or mineral, so Annexes I and II of Directive 2002/46/EC do not cover it. The Directive allows food supplements to contain other substances with a nutritional or physiological effect. There is no harmonised EU list of these substances, and member states apply their own rules and notification procedures.

Collagen is of animal origin. Regulation (EC) No 853/2004 lays down specific hygiene rules for food of animal origin. Check which of its requirements apply to the raw materials and production of collagen, and that supplier documentation covers them.

Collagen and collagen hydrolysates from conventional animal sources are widely used in food in the EU, but confirm for each source and process that it was used for human consumption to a significant degree in the EU before 15 May 1997. Any new source or process, such as recombinant collagen, needs a novel food check under Regulation (EU) 2015/2283 and the Union list. See the novel food guide for how to check.

Fish is a listed allergen under Regulation (EU) No 1169/2011, so for marine collagen from fish the ingredients list must refer to fish and emphasise it. Check the current text of Annex II of that Regulation for the exemptions that apply to fish. The labelling guide covers the wider requirements.

Claims fall under Regulation (EC) No 1924/2006. Check the EU Register of nutrition and health claims and the health claims guide before writing any claim.

Formulation notes

Powders and sachets. Hydrolysed collagen dissolves in cold water and has a mild taste. Marine grades can carry a fishy odour that needs flavour masking. The powder is hygroscopic and cakes in humid conditions, so keep bags sealed and control room humidity. A flow aid such as silicon dioxide helps in blends. See ingredients for powders.

Browning. Collagen peptides take part in Maillard reactions with reducing sugars under heat and moisture. Expect colour change in blends with fruit powders or dextrose, and include this in stability testing.

Capsules and tablets. Collagen has a low bulk density compared with many actives, which limits the mass per capsule. High label claims are more practical in powder formats. Run fill trials with the bulk density on the specification sheet, in HPMC or gelatin shells. In tablets, large collagen loads raise tablet mass and need binder work. See ingredients for capsules.

Gummies. Gelatin is the gelling agent, and hydrolysed collagen does not gel. Adding hydrolysed collagen to a gelatin gummy lowers gel strength, so adjust the gelatin level and trial the set. See ingredients for gummies.

Label arithmetic. Collagen is declared in numerical form as the amount per recommended daily portion, and the declared value is an average value based on the manufacturer’s analysis of the product. Collagen is rich in glycine, proline and hydroxyproline and contains almost no tryptophan. If the label also declares protein, use the protein and moisture content on the certificate of analysis. The overage calculator helps where stability losses apply.

Collagen is often formulated with ascorbic acid, hyaluronic acid and chondroitin sulfate. Other materials in this group are in Joint & Connective Tissue.