RESEARCH PROJECT

ON

“What are the uses of Collagen Products”

SUBMITTED TO

INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT, PUNE

SUBMITTED BY

STUDENTS NAME
Introduction
Collagen is the most abundant found protein in animal origin. It comprises approximately 30% of total
protein. It is mainly found in all connective tissues including animal skin, bone, cartilages, tendons,
and blood vessels (Hashim, et al., 2015).
The fibrillar protein is composing the major protein component of bone, cartilage, tendon, skin and
other forms of connective tissues. Collagen forms great tensile strength and stable insoluble fibrils,
contributing to the stability and structural integrity of tissues and organs.
The properties of collagen can be classified into two groups. First, the properties related with their
gelling behavior such as texturizing, thickening, gel formation, and water binding capacity. Second,
the properties related to their surface behavior, which include emulsion, foam formation, stabilization,
adhesion and cohesion, protective colloid function and film-forming capacity.

 The sources of Collagen

Collagen has been extracted from the skin and bones of some vertebrate species mainly cattle and
swine. After the outbreak of cattle disease ( bovine spongiform encephalopathy) which is a food and
mouth disease. And porcine collagen is prohibited by Muslims and only halal- slaughter cattle
collagen is consumed by them. Marine life is also a great source of collagen and were widely
accepted by people of all religions. Therefore, collagens from marine life are widely used in food
industry, which is extracted from fish, sponges and jellyfishes. Poultry based collagens are also widely
used in the industry these days. Poultry based sausage casings are preferred over cattle intestine
casings, due to huygine and religious issues

 Types of Collagens

There are mainly 3 types of marine collagen found (Silva, et al., 2014) :-

 Type 1- found in Catfish, pufferfish, toadfish, longbarbel, horse mackerel, flying fish, squid etc.
 Type 2- found in bamboo shark, blacktip shark, ribbon jellyfish.
 Type 4- Marine sponges

There are 27 types of collagen reported yet so far. Type I, II and III are the most abundant collagen
which responsible for tissue strength, elasticity and water retention capacity.
 Type I collagen has the highest percentage and extensively applied in industry. Type I
collagen forms more than 90% of the organic mass of bone and is the most important
collagen of tendons, skin, ligaments, cornea, and most interstitial connective tissues.
 Type II collagen is the main collagen in cartilage of mammals. These collagen types are
essential for the synthesis and reconstruction of connective tissue all over the body.
 Type III collagen is widely distributed in collagen type I containing tissues. It is an important
component of reticular fibers in the interstitial tissue of the lungs, liver, dermis, spleen, and
vessels.

 Application of Collagen in Food Industry

Nowadays Collagen has become a demand in food products for a healthy lifestyle. Collagen
production in the body decreases with age and bad diet. As collagen injections are not a preference to
most people, the next best alternative to gain collagen is through diet. Therefore, collagen has been
blended together in variety of foods and beverages products.
 a) Collagen as food additives

Food additive refers to substance added into foods during processing to improve color, texture, flavor
or qualities. The examples are antioxidants, emulsifiers, thickeners, preservatives and colorants.
Collagens are used as food additives, which improve the rheological properties of sausages and
frankfurters as well as assurance the presence of animal nutritive fibers in adequate amount
(Neklyudov, 2003).
In 1981 it was reported the use of food grade collagen to replace lean meat in bologna formulations.
Coarse bologna and the fine emulsion bologna were made with replacement of lean meat with fibrous
collagen.

b) Collagen in beverages

Nowadays, collagen-infused drinks are another trend in global market. There are a lot of products
released by the manufacturers such as soy collagen, cocoa collagen, cappuccino collagen, juice with
collagen and bird nest drink with collagen. Generally, the collagen drink claims to stimulate the
collagen making mechanism in the body, which in turn will promote the body tissues and reduce the
skin wrinkles and sagging. In Malaysia, several organizations have carried research and development
on collagen drinks. Malaysia Dairy Industries (MDI) has added collagen peptides in their nutritious
probiotic drink.

c) Collagen as food supplements

Collagen and health benefits linked have led to the establishment of collagen supplements industry.
Due to the moisture absorption features, collagen and its fractions have shown a major function as
valuable nutritive fibers and protein source in composing human diets (Neklyudov, 2003). As human
grow older, collagen synthesis will decrease and the tissues get thinner, weaker and less supple.
Collagen supplements are intended to uphold skin, hair, nails and body tissues of the users.

d) Collagen as edible films and coatings

Edible films and coatings are edible materials applied on or within foods in thin layers by wrapping or
immersing, brushing or spraying. They are being used in the packaging of frozen meat, poultry, fish,
and fatty and dry foods to prevent dehydration. It is well known that collagen subjected to special
treatment may be used for preparing sausage casings (Neklyudov, 2003). An edible collagen film
proposed for use on netted roasts, boneless hams, fish fillets, roast beef and meat pastes were able
to reduce cook shrinkage, enhance product juiciness and ease the removal of elastic stretch netting
after heat treatment (Gennadios, et al., 1997).

e) Collagen as carriers

Collagen in the form of films or coatings could function as carriers of active substances such as
antioxidants, antimicrobials, colors and flavors (Bourtoom, 2008). Collagen preparations have shown
good potential to be applied as carriers of rosemary extract in the production of processed meat, but
the application are dependent on the preparations forms and properties of the extract.

 Four Dishes that use collagen method

a. Bone Broth: - It is made from simmering the bones and connective tissues of any animal in
water. It is highly nutritious and full of collagen protein.
b. Certain organ meats: - Certain organs like heart, liver, kidneys are high collagenous.
c. Meat on the bone: - The meat that is directly in contact with the bone is high in collagen. Also
cartilage, skin and joints are high in collagen.
d. Egg:- Egg membrane contains collagen.
 e. Sausage casings :- Nowadays sausage casings are made with collagen to avoid the cattle
intestine casings.

 What is a jelly

Jelly is a semi-solid product that is prepared by boiling a clear, strained solution of pectin-containing
fruit extract, free of pulp, after the addition of sugar and acid.

 Preparation method of jelly

A perfect jelly should be transparent, well set but not too stiff, and should contain the original flavour
of the fruit. It should also be firm enough to retain a sharp edge but tender enough when pressed.
Jelly should be of attractive colour and should keep its shape once it’s removed from the mould.

The FPO specification for jelly is the final product should have 65% solids, 45% fruit extract, and 0.5-
0.75% acid.

 Process Fruit (Firm, not over ripe) → Washing → Cutting into thin slices
 Boiling with water (1 ½ times the weight of fruits for about 20-30 min)
 Addition of citric acid during boiling (2 g per kg of fruit)
 Straining of extract
 Pectin test (for the addition of sugar)
 Addition of sugar → Boiling → Judging of endpoint (sheet/drop/temp test)
 Removal of scum (or) foam (one teaspoonful of edible oil added for 45 kg sugar)
 Addition of colour and remaining citric acid
 Filling hot into clean sterilized bottles
 Waxing (paraffin wax) → Capping
 Storage at ambient temperature.

Important considerations in jelly making Pectin, acid, sugar (65%) and water are the four essential
ingredients. The pectin test and determination of endpoint of jelly formation are very important for the
quality of jelly.

 Uses of jelly in different cuisines

1. Chinese: - Grass jelly made by boiling of Chinese mesona along with starch and potassium
carbonate.
2. Korean: - acorn jelly is a Korean food made out of acorn starch.
3. France: - Aspic is a thickened meat broth that turns into a jelly when cooled. In France it is
known as “Chaud froid” which means food prepared hot and served cold.
4. Britain: - British Jams are made from fresh fruits, sugar, gelatine and water.
 5. Japan: - summer veggies and tofu gelée is a savory jelly used as a appetizer.

Conclusion

Collagen has shown to be an important ingredient in the food and beverage industries. It is mostly
used in the form of collagen fiber. Collagen has been applied as protein dietary supplements, carriers
in the meat processing, edible film and coatings of products, and food additive to improve products’
quality. In addition, collagen may boost the health and nutritional value of the products. Different
countries use jelly in their own way. A perfect jelly should be transparent, well set but not too stiff, and
should contain the original flavor of the fruit. Jellies are nowadays more often used in fine dine
culinary experience because of their versatility that any flavor can be incorporated in them. Nowadays
more focus is made on using fish and chicken bones and skin to make collagen as beef and pork are
not used by few people due to dietary and religious restriction.

Bibliography

Bourtoom, T., 2008. Sdible films and coatings. International food research journal, pp. 237 - 248.

Gennadios, A., Hanna, M. A. & and Kurth, L. B., 1997. Application of edible coatings on meats,
poultry. Food Science and Technology, pp. 337-350.

Hashim, P. M. R. M. S. B. J. a. M. H. D., 2015. Collagen in food and beverage industy. International

food research journal, p. 1.

Hashim, Ridzwan, M., J., M. S. B. & D, a. M. H., 2015. Collagen in food and beverage industries.
International food research journal, p. 1.

Neklyudov, A. D., 2003. Nutritive fibres of animal origins. Applied biochemistry and microbiology, pp.
229-238.

Silva, T. H. et al., 2014. Marine origin Collagens and its potential applications. Marine drugs.