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... “the current methods of making gelatine involve the extraction of collagen from animal tissue (skin and bone of bovine or porcine) and its conversion to gelatine, which is later isolated by acid, base, or enzymatic extraction methods,” said the researchers

... losers: silicon does not protect against aluminium accumulation in the brain; does not neutralise gastric acid; does not contribute to normal formation of collagen and connective tissue, maintenance of normal bone, maintenance of normal joints ... a blend of lycopene, proanthocyanidins, vitamin c, vitamin e, selenium and beta carotene does not contribute to normal collagen formation and protection of the skin from uv-induced damage

... the analyst also said it was possible for a gum to contain ingredients that can be beneficial to the skin: “datamonitor has reported about various chewing gum products through the years that have contained skin healthy ingredients including collagen, hyaluronic acid, vitamins and more ... in 2009, e-mart for my body chewing gum was launched in south korea, which contained collagen, vitamin c and hesperidin

... heat stabilised collagen fibre may be a natural alternative to synthetic emulsifiers for use in acidic food and drink formulations, such as confectionary and soda’s , according to new research ... the study, published in food hydrocolloids, investigated the effects of heat treatment on the ability of collagen fibre to act as an emulsifying agent ... collagen collagen is already used by the food industry as a protein and collagen fibre as a water and fat binder in meat products ... but the broader potential of collagen fibre as an emulsifier, obtain from crude collagen and defatted, dried and ground, is a new area of exploration ... da cunha and her colleagues explained that a number of ingredients obtained from collagen, such as gelatin and collagen fibre, may also have applications for the food industry ... “collagen fibre is a new ingredient obtained from collagen in its crude form,” wrote the authors ... they explained that previous research has suggested that collagen fibre has potential for use in the food industry as a natural, food grade, emulsifier, the new study investigated the effects of heat treatment on the emulsifying properties of collagen fibre ... study details the emulsifying properties of collagen fibre were modified by heat treatment at temperatures ranging from 50 to 85 °c for 20 or 60 minutes ... in addition to heat treatment, the influence of ph and the emulsifying process were evaluated on oil-in-water emulsions stabilized by collagen fibre

... scottish sausage skin maker devro is seeing growth due to rising meat consumption in emerging markets and the demand for conversion of casings from gut to collagen in animal hides ... "demand for collagen casings is growing rapidly in china, and we are looking carefully at strategic ways to approach that market

... amongst end users, gia said food and beverage manufacturers comprise the largest market for gelatine, which is derived from collagen found in animal skin and bones, and is used for its neutral taste and emulsifying, binding, stabilising and gelling advantages in a range of foods

dutch starch giant avebe has launched a new potato-based ingredient for use in premium vegetarian, vegan and clean-label confectionery. etenia nt is the latest addition to avebe’s well-established etenia range, developed in 2007, which comprises potato-based specialty starches designed for use in everything from spreadable products and milk-based beverages to ice cream and cakes.

... since then the market has seen a plethora of functional foods come and go – some of them, like probiotic yoghurt, have gained traction globally while others, like collagen marshmallows, have remained niche

q'sai was put up for sale earlier this year by owners daiwa corporate investment, the private equity arm of daiwa securities, and buyout firm polaris capital group. private equity firms carlyle group, unison capital and cvc capital had also shown interest in the deal, sources familiar with the situation told reuters. coca-cola west said it would pay 35.9 billion yen ($421 million) for the equity of q'sai, and a total of 63.

... collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers ... collagen is already used by the food industry as a protein and collagen fibre as a water and fat binder in meat products ... but the broader potential of collagen fibre as an emulsifier, obtain from crude collagen and defatted, dried and ground, is a new area of exploration ... the team collagen fibre from novaprom food ingredients in brazil, which extracted it from bovine hides ... it then set out to investigate the potential of collagen fibres in oil-in-water emulsions under different ph conditions, in formulations with different protein contents, and using two different emulsification devices, a rotor stator and a high-pressure homogeniser