Collagen Hydrolysate PREMIUM 100 % Bovine Collagen peptides – neutral in taste | excellent solubility | perfect for shakes

Ultra fine powder with neutral taste and excellent solubility in water, perfect for high protein baking, cooking, for shakes and protein drinks

INGREDIENTS: 100 % Bovine hydrolyzed collagen (collagen peptides)

What is collagen hydrolysate?

Collagen hydrolysate is nothing other than “crushed” gelatine – the long protein chains of gelatine are enzymatically broken down (“hydrolysed”) into smaller components, the collagen peptides. As a result, collagen hydrolysate no longer has the gelling properties of gelatine, but can now be easily dissolved in water, enjoyed as a drink or shake and used in higher dosages in recipes. In addition, the shorter-chain collagen peptides have a higher bioavailability, as smaller fragments can be absorbed more quickly by the body.

The fine, tasteless powder is of the highest purity and is produced exclusively from the skin of healthy cattle.

Through a gentle enzymatic hydrolysis process, a precise degree of hydrolysis and an ideal molecular weight distribution of the bioactive collagen peptides is achieved.

What is collagen important for?
The protein in the human body consists of more than 30% collagen and makes up the largest share of body proteins. Collagen is an important organic part of the skin and connective tissue of bones, fasciae, teeth, organs, cartilages, tendons and ligaments. In order to regenerate and produce this tissue and to maintain it in good health, we need regular and sufficient supply of proteins and amino acids by the diet to stimulate the body’s own collagen synthesis.
A young body can produce collagen in large amounts and damaged structures are quickly replaced. But as we age, those processes will run much slower and the collagen scaffold in our body gets weaker – the skin loses elasticity, the connective tissue weakens, joint cartilage degrades.

Where can I find collagen in my diet?
Collagen is exclusively found in animal products, precisely where you’ll find it in the human body: in bones, skin and cartilage! Unfortunately, that are precisely parts that are found less often in present-day food and diets – we love eating a good steak, but remove gristle and bones and prefer the pure muscle instead. Muscle meat is an excellent protein source – there’s no doubt about it. However, it would be a more ideal way if we used and consumed more of the animals’ body parts – as it used to be done in earlier times.

So we should also eat the gristle on our steak?
You could – but you need not. With the generous use of gelatin or collagen hydrolysate in the kitchen, we can balance this out and enjoy our steak as usual.

Just like bone broth in powder form
Collagen is one of the main reasons why bone broth is such a fantastic food. In addition to important minerals, bones consist of about 30% collagen that is released from any good bone broth after hours of cooking. It is not without good reason that bone broth was so highly valued in grandmother’s times!

Amino acid spectrum of gelatin and collagen hydrolysate
Both gelatin and collagen hydrolysate are very rich in proline and hydroxyproline, which are important components in the production of natural collagen. Compared to whey protein, the amount of proline in collagen-based proteins is more than twice as high, whereas hydroxyproline is not contained at all in whey. What must be emphasised, however, is that you won’t find any trace of the essential amino acid tryptophan in collagen-based proteins, which, on the other hand, can be found in whey in the highest concentrations. It is therefore important that you satisfy your needs for protein from various food sources and not to use collagen-based proteins as the sole source of protein. The classification of proteins by type of their biological value is of relatively little informative value when eating food from various protein sources – rather, the amino acid spectrum of your overall diet should be considered.

Recipe Idea:
VANILLA-COLLAGEN-DRINK

• 20 g Dr. Almond Collagen Hydrolysat
• 10 g Dr. Almond Vanilla Dream
• 200 ml milk or almond milk
• optional: 1 g Dr. Almond Low-Carb sweetener
• optional: 5 – 10 g Dr. Almond Fruit Powder (z.B. Strawberry)

Mix collagen hydrolysate, vanilla dream and optionally fruit powder and stir in the milk until smooth, if necessary season with some low-carb sweetness.
Puree briefly for extra creaminess.