Pour a small amount of collagen powder on white paper (preferably copy paper to ensure that the paper is white) and compare the colors of collagen and white paper. The closer the color is to the color of white paper, the better the quality of collagen.
Because good quality collagen is white or similar to white in granular state. Poor collagen is yellow or grayish, dull and dull.
Second, the color difference between dissolved collagen and mineral water
5 grams of collagen was completely dissolved in 100 grams of pure water, and the color was compared with a newly bought bottle of pure water. If the dissolved solution is purer, clearer and more transparent, and closer to pure water, the quality of collagen will be better.
If the collagen solution is yellow, the darker the color, the worse the quality.
Third, the fresh-keeping bag shakes and smells.
Put a little collagen into a new fresh-keeping bag and shake the seal for about two minutes. Then open the seal and smell it at once. The smaller the smell, the better the quality of collagen is.
Good collagen is fish collagen, so it smells a little fishy. If inferior raw materials are used, the purified collagen will have a strong fishy smell.
4. Dissolve collagen in hot water to deodorize.
Put 5g of collagen into 100g hot water, and stir it with a clean spoon to smell the smell of collagen. The smaller the smell, the better the quality.
A good quality collagen peptide should not smell anything, or there is only a slight smell that is not completely dissolved at the side of the cup, but it must not have any unpleasant smell. As the temperature of the solution gradually decreases, the solution at the edge of the cup dissolves, and the smell will become weaker and weaker.
Extended data
Collagen can also be used in food. As early as the12nd century, St.Hilde-gard of Bingen described calf cartilage soup as a medicine for treating joint pain. For a long time, some products containing collagen have been considered to be very beneficial to joints.
Because it has some edible properties: food-grade food is usually white in appearance, soft in taste, light in taste and easy to digest. It can reduce triglycerides and cholesterol in the blood and increase some essential trace elements in the body to keep them in a relatively normal range. It is an ideal food for reducing blood fat.
Some characteristics of collagen make it a functional substance and nutrient component in many foods, and it has incomparable advantages over other substitute materials:
1, the helical structure of collagen macromolecule and the existence of crystal region make it have certain thermal stability;
2. The natural and compact fiber structure of collagen makes the collagen material show strong toughness and strength, which is suitable for preparing film materials;
3. Because the molecular chain of collagen contains a large number of hydrophilic groups, it has a strong ability to combine with water, which makes collagen can be used as filler and gel in food;
4. Collagen will swell in acidic and alkaline media, and this property is also applied to the processing technology of preparing collagen-based materials.
References:
Baidu encyclopedia-collagen