From the skin of the fish
Fish collagen is made from the skin and scales of fish, parts that are left over after filleting. Paleo Powders' collagen comes from wild-caught fish from FAO area 27, the north-eastern part of the Atlantic Ocean that stretches from the North Sea to the Barents Sea.
Type I collagen
Fish collagen consists almost entirely of type I, the collagen that is most common in skin, bones and tendons. It is cut by enzymes into peptides of approximately 3 kDa, so that it dissolves quickly and has no fishy taste.
Use
Mix two scoops, 20 grams, with 300 ml of water, juice, milk, a smoothie or a shake, or stir it into coffee, soup or yoghurt. A 500 gram jar lasts 25 days. Contains fish.
What is Collagen Hydrolysate?
Collagen hydrolysate is a specially processed protein found in animal connective tissues such as skin, tendons and cartilage. This type of collagen has been broken down into smaller peptides by enzymatic hydrolysis, making it faster and more easily absorbed by the body. Because collagen is one of the most abundant proteins in the body, it plays an important role in various biological processes.
Collagen in Nature
The name collagen is derived from the Greek word colla, which means glue. This refers to collagen's natural function as a structural glue in the body. It provides strength and flexibility to tissues. Naturally, collagen is found in various animal sources such as fish, beef and poultry. Fish collagen is becoming increasingly popular because of its high purity and easy digestibility.
Why Choose Collagen from Wild Fish?
Collagen hydrolysate from wild fish has a number of specific advantages over other sources. Wild fish grows up in a natural environment without antibiotics or artificial nutrition. This results in a purer product with a balanced amino acid composition. In addition, fish collagen is particularly soluble and has a neutral taste. Sourced from sustainably wild-caught fish from European waters. Contains type I collagen, an important structural building block of the body. Neutral taste, ideal for drinks and meals. Over 95% protein per dose. Quickly soluble and easily digestible. No added sugars, preservatives or artificial substances. 500 grams per jar.
How Do You Use Collagen Hydrolysate?
Collagen hydrolysate is easy to mix into both cold and hot beverages, such as tea, coffee or smoothies. Due to its neutral taste and fine structure, it dissolves well without forming lumps. You can also incorporate it into dishes such as soups or yogurt.
Important Amino Acids in Collagen
Collagen hydrolysate is rich in specific amino acids such as glycine, proline and hydroxyproline. These amino acids are found in relatively low amounts in other protein sources, but play essential roles in building and supporting structural proteins. For example, glycine is involved in the synthesis of DNA and enzymes, while proline is an important building block for collagen-rich tissues.
Suitable for Various Dietary Patterns
Collagen hydrolysate fits well into a variety of dietary patterns, including the keto and paleo diets. Because it contains virtually no carbohydrates and fats, it is an excellent source of protein without unnecessary additives. It is also a valuable option for people striving for a natural and pure diet.
European Production and Sustainability
Collagen hydrolysate is produced according to strict European quality standards. Wild fish is caught in the Atlantic Ocean (FAO 27) and processed into collagen peptides in certified facilities. This guarantees a high-quality product that meets environmentally friendly and sustainable guidelines.
The Production Process
Collagen hydrolysate is produced via enzymatic hydrolysis. This process breaks down long collagen molecules into smaller peptides with a molecular weight of about 3 kDa. This allows the amino acids to be absorbed faster and effectively assimilated by the body.
Purity and Quality
Each batch of collagen hydrolysate is extensively tested by independent laboratories. This involves checking for heavy metals, microbial activity and other possible contaminants. This ensures that the final product is safe and pure.
Differences Between Collagen Sources
There are a variety of collagen sources, each with their own characteristics. Fish collagen has a neutral taste, fast absorption, type I collagen and 95% protein. Bone broth has a mild taste, normal absorption, type I to V collagen and 98% protein. Kefir whey has a creamy taste, fast absorption, no collagen and 90% protein.
Historical Uses of Collagen
Collagen was consumed for centuries through bone broth and cartilage-rich parts of animals. This diet provided essential building blocks that are often lacking in modern diets today. The use of collagen supplements can easily supplement this intake.
Collagen and Hydration
Collagen molecules naturally contain water. Proper hydration helps support the properties of collagen and contributes to the transport of nutrients in the body. Drinking enough water in conjunction with collagen can help ensure effective absorption.
