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Product Details
Beef Hydrolyzed Collagen is the unique combination of amino acids in concentrated levels that promotes rapid re-production of blood cells for healing and conditioning over other proteins especially for bone and joint health care. This low molecular weight protein is easily digested for healthy enrichment in minutes after ingestion. It will not congeal because it has been hydrolyzed for quick assimilation and improved hydration to the connective tissue. Collagen is important to nitrogen balance, now considered an anti-aging product as it supports age related cartilage damage, and collagen loss.
Supplement Facts
Serving Size: 2 tbsps (1/4 oz, 14 g)
Servings per Container: 32
Amount per Serving % Daily Value*
Calories 50
Total Fat 0 g 0%
Sodium 14 mg 1%
Total Carbohydrate 0 g 0%
Protein 13 g
Not a significant source of calories from fat, saturated fat, cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium, and iron.
*Percent Daily Values are based on a 2,000 calorie diet.
There are no additives or preservatives.
General Analysis
Protein 90-92%
Bloom 0
Viscosity 5.5 — 7.5
pH 5.0 — 6.5
Moisture <10%
Ash <2%
Sodium 100 mg / 100 g
Carbohydrates 0%
Fat 0%
Heavy Metals less than 0.005%
Bacteria Test USP/NF
Calories per ounce 103.0
Molecular Weight less than 5000
No added bleaches or preservatives
Amino Acid Analysis
Collagen Protein (%)
Alanine 11.0
Arginine 9.3
Aspartic Acid 6.7
Cystine 0.1
Glutamic Acid 11.4
Glycine 29.0
Histidine 1.0
Hydroxyproline 14.5
Hydroxylysine 1.2
Isoleucine 1.8
Leucine 3.4
Lysine 4.6
Methionine 1.0
Phenylalanine 2.6
Proline 17.6
Serine 3.8
Threonine 2.2
Tryptophane 0.0
Tyrosine 1.0
Valine 3.3
Storage
Gelatin should be stored in a cool, dry place. This product has an indefinite shelf life. If necessary, you may retest the product every 5 years. Use good manufacturing practices.
Gelatin Testing
Each batch of gelatin is tested to evaluate its various characteristics. Official methods of testing have been developed by the Gelatin Manufacturers Institute. The procedures used are variations of those outlined in Association of Official Agricultural Chemists (AOAC) "Methods of Analysis" and United States Pharmacopoeia / BAM (Bacterological analytical manual). Gelatin is usually tested for gel strength (bloom grams), viscosity, pH and moisture.
Kosher certification.
Cautions
- Use for a minimium of 5 months to see beneficial side effects. If you are pregnant or breastfeeding, have liver or kidney disease or if you have been instructed to follow a low protein diet, consult a health care practitioner prior to use. May cause mild gastrointestinal disturbances Protect from heat and mositure.