Where is marine collagen extracted from?
Marine collagen is extracted from fish, usually from their skin and scales. This product consists of pure hydrolysed fish collagen, without any additives.
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This marine collagen powder by Vit4ever consists of 100% hydrolyzed fish collagen: collagen that originally comes from fish and has been broken down into smaller peptides through an enzymatic process. It is intended for those looking for a pure, flavorless powder that is easy to mix into a daily drink or meal. No flavorings, no sweeteners, no colorings. Only collagen, processed into a fine powder that dissolves quickly.
What stands out about this product is its simplicity. While many collagen powders add extra ingredients, such as vitamin C or hyaluronic acid, Vit4ever opts for a substance in its purest form here. This makes it suitable as a base, for example if you want to combine it yourself with other products in your diet. And that simplicity is precisely why some people deliberately look for a pure hydrolysate instead of a ready-made mix.
Collagen is the most common protein in the human body. It forms a kind of scaffolding in the skin, tendons, cartilage, and bone tissue, and ensures the cohesion between cells and tissues. Marine collagen is the variant obtained from fish, usually from the skin and scales that remain during the processing of fish for consumption. The difference with, for example, beef or pork collagen lies in the origin and the molecular structure: fish collagen consists predominantly of type I collagen. Many people wonder why fish is used as a source. The answer lies partly in the structure: the collagen fibers from fish are naturally slightly more compact than those from land animals, which facilitates the hydrolysis process and results in smaller, more uniform peptides.
Unprocessed collagen consists of long, tangled protein chains that are barely soluble in water. That changes through hydrolysis. During this process, the collagen is cut into much shorter pieces using enzymes, called peptides, with an average molecular weight of a few thousand daltons, compared to over three hundred thousand daltons for the original, unprocessed protein chain. The difference lies in the size: the smaller the fragment, the easier it dissolves and the finer the powder feels. The result is a product that dissolves completely, does not form lumps, and has hardly any taste or smell.
The amino acid profile of collagen is striking. Glycine, proline, and hydroxyproline together make up the largest part of the chain, with glycine as the absolute leader. Those three amino acids repeat themselves in a fixed pattern of three positions at a time, which gives collagen its characteristic, compact spiral structure, also known as a triple helix. Through hydrolysis, that amino acid profile remains intact, only the chain length changes. In other words: the building blocks remain the same, only the form in which they are delivered changes from a long, stiff thread to loose, soluble fragments.
A serving of 16 grams provides 14.56 grams of collagen protein, without sugar and without fat, with 54 kcal per serving. That is a high proportion of protein per serving, which fits the pure composition of the powder: there is almost nothing else in it but the collagen itself. Anyone who reads the label carefully will see that no fillers, binding agents, or anti-caking agents have been added. This makes the dosage per serving predictable and the powder suitable to combine yourself with other food or drinks of your choice, without having to take into account extra additions that affect the taste or composition. Some people stir it into their morning coffee, others prefer to mix it into yogurt or a smoothie; the neutral taste makes both possible without you tasting the final result.
The difference with some other collagen powders lies in the solubility. Because the peptides are so small, the powder mixes within a few seconds through water, juice, coffee, or a smoothie, without a grainy layer at the bottom of the glass. By the way, this also makes it practical for those who want to stir it into a hot drink: the powder is heat-resistant enough not to clump, even in coffee or tea. A 500-gram package contains 31 servings of 16 grams, so over a month with daily use of one serving per day.
In short: this marine collagen powder is available in its simplest form. No additions, no fuss, but a pure hydrolysate that is easy to combine with your own daily habits, exactly as you want it.
Only hydrolysed fish collagen, without flavourings, sweeteners or fillers.
Thanks to the hydrolysis process, the collagen consists of small peptides that dissolve clump-free in water, juice, or a hot drink.
Each 16-gram serving provides a high protein content, with no sugar and no fat.
With daily use of 1 serving, this jar will last you over a month.
* Percentage van de referentie inname volgens Verordening (EU) Nr. 1169/2011.
** Reference intake unknown.
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Marine collagen is extracted from fish, usually from their skin and scales. This product consists of pure hydrolysed fish collagen, without any additives.
Yes, this product contains fish. Do not use it if you have a hypersensitivity to fish or fish products.
Collagen naturally consists of long, intertwined protein chains that are barely soluble in water. Through enzymatic hydrolysis, these chains are cut into much shorter peptides. This is precisely what is in this powder: collagen that has already been broken down into smaller, quickly soluble units.
This product has been intentionally kept to a single ingredient: pure fish collagen. This way, you know exactly what you're consuming, and you can decide for yourself if and with what you want to combine it in your diet.
Fish collagen consists predominantly of type I collagen, built from a repeating pattern of the amino acids glycine, proline, and hydroxyproline. This combination gives collagen its compact helical structure. After hydrolysis, this amino acid profile remains intact; only the chain length changes.
The main difference lies in their origin and collagen type. Marine collagen predominantly consists of type I collagen, while bovine collagen often contains a mix of type I and III. The peptide size after hydrolysis can also vary per source.