Pangasius Collagen, derived from the skin of the Pangasius, a freshwater fish native to Vietnam, is rich in proteins, amino acids, and antioxidants. This collagen provides significant benefits for skin, hair, joints, and bone health and can be incorporated into various products.
We’ve been partnering with one of the top Pangasius producing, Collagen and Gelatin manufacturing companies in Vietnam to source and supply collagen peptides from Vietnam Pangasius fish for years. Our collagen manufacturer partner controls the whole farming process from the breed to the harvest stop, which allows them to get the best and uniform collagen quality. Their Pangasius fishes are farmed and processed in prestigiously certified facilities and farms for food-grade pangasius fish meat to supply difficult markets in the world, and then the remaining discards or byproducts are delivered straight from the food facility to the collagen facility to process. The whole process since the fish is alive to the end-collagen product is fully made usually takes around 24 hours, which ensures that all materials are at the most fresh state. There is no doubt that the collagen is consistently of the highest quality.
If you have further inquiries about our Fish Collagen/Gelatin, we have prepared answers to the three most frequently asked questions. We hope this information is helpful. Please feel free to contact us for more detailed information. We will respond promptly!
1. What are the advantages of fish collagen over porcine and bovine collagen?
- Lower threat of transmissible diseases: Common sources of collagen peptides are Cows (bovine collagen), Pigs (porcine collagen), and Chicken, but many researches have shown that these mammal-derived collagen poses a risk of transferring zoonosis to humans, such as the foot and mouth disease or bovine spongiform encephalopathies (mad cow disease). While these diseases are well-known to be transmissible to humans, marine collagen peptide presents no threat of animal diseases and pathogens.
- Lower molecular weight: The smaller the collagen molecules are, the better the human body absorbs them. In this sense, fish collagen is known to be absorbed more efficiently by our body, in comparison with bovine or porcine collagen (up to 1.5 times more efficiently). This is because the smaller size of fish collagen particles and lower molecular weight than that of other collagen types. Moreover, after being extracted the collagen from materials, it is broken into smaller amino acid chains called collagen peptides. These small amino acids play an important part in triggering and boosting collagen synthesis.
- Free from religious concerns: Our collagen and gelatin are fish! So it faces absolutely no religious concerns on the use of cow or pig materials. All of our products are HALAL and KOSHER certified, so it is accepted as part of the diet worldwide regardless of culture and religion.
2. What are the competitive differences between freshwater fish collagen and ocean fish collagen?
- More amino acids and better thermal stability: The two most common sources of freshwater fish collagen are Pangasius and Tilapia. Many researches have shown that in comparison with marine collagen powder, the collagen extracted from Pangasius and Tilapia contains more important amino acids (i.e. glycine, proline, and hydroxyproline) that help to better increase the stability of collagen triple helix, especially the thermal stability of collagen. This not only makes the Pangasius and Tilapia collagen more stable than marine collagen, but it is also significantly more thermally stable than other types of collagen such as bovine or porcine collagen.
- Low sodium level: Besides that, fish collagen from pangasius fish has a lower sodium level, which makes the collagen have a less fishy taste and scent than marine collagen than marine collagen.
3. Why is it considered to be better to use collagen from farmed-raised freshwater fish?
It is not easy, if not impossible to trace and track the source of ocean fishes, whereas the farmed-raised Pangasius fish is raised in a strictly controlled environment in Vietnam, and they are GAP, BAP, ASC certificated! These certificates are not easy to get, the farms need to follow a strict process of farming which ensures that no harmful chemicals are used and the environment is protected. The collagen is not only pure, natural, and 100% extracted from pangasius fish without any added ingredients or additives, but the process of making the collagen is also sustainable, ethical, and environmentally friendly.
Our collagen comes from the food-grade pangasius that is farmed for their meat with the highest standard and most strict requirements from difficult markets. This large-scale closed-loop production chain starting from breeding and farming gives our products a better edge on traceability.
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