Collagen hydrolysate or  Hydrolyzed Collagen or Hydrolysed collagen peptides.

The name defines the structure of the molecule:

• Peptides are short chains of amino acids. The term 'peptides' in this context refers to the chains of amino acids that result from the hydrolysis of collagen.
• Collagen is the type of protein that is hydrolysed. Collagen is one of the main components of connective tissues in animals.
• Hydrolysed refers to the process of hydrolysis, in which large molecules are broken down into smaller ones by the addition of water.

The synthesis process takes place in different steps:

• Extraction. Collagen is extracted from animal sources such as cow hides, bones or fish scales. Usually, the starting material is boiled to denature the collagen into gelatin.
• Hydrolysis. The extracted gelatin is then hydrolysed, i.e. broken down into smaller chains of amino acids, known as peptides. This is typically done using enzymes or acids.
• Purification and drying. The hydrolysed collagen thus obtained is purified to remove residual impurities. It is then dried into a powder for use in various products.

Studies

Collagen hydrolysate is obtained by enzymatic hydrolysis of collagen tissues, such as, for example, animal bones, and is generally recognized as a safe food ingredient by regulatory bodies (1).

The main characteristic of hydrolyzed collagen is its amino acid composition, which is identical to collagen, thus providing high levels of glycine and proline, two essential amino acids for the stability and regeneration of cartilages (2).

Hydrolyzed Collagen studies

Molecular formula: CO (NH₂)₂, Fe +++

CAS: 92113-31-0

References________________________________________________________________________

(1) EFSA. Opinion of the Food Safety Authority on the safety of collagen and a processing method for collagen production. Official European Food Safety Authority. 2005; 174: 1-9.
(2) Walrand S, Chiotelli E, Noirt F, Mwewa S, Lassel T. Consumption of a functional fermented milk containing collagen hydrolysate in concentration of collagen-specific amino acids in plasma. J Agric Food Chem. 2008