What is Collagen?

Collagen I is the most abundant protein in our body and provides the strength and durability needed for our daily activities. As we age the natural collagen production in our body slows down resulting in looser skin and the formation of wrinkles. Icelandic Marine Collagen contains peptides and amino acids that the body uses as building blocks to maintain a healthy, smooth and hydrated skin.

Marine collagen

Marine Collagen which is a type 1 collagen, is made of collagen peptides derived from fish and has the most efficient absorption of all collagen types. Marine Collagen is environmentally friendly and sustainable as it uses parts of the fish that are normally thrown.

Regular consumption of collagen peptides been repored in laboratory tests and clinical trials to have a wide range of benficial effcts to the body particulalyr in improving joint health and reducing fine wrinkles.  

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Cold water Fish Gelatine

Gelatin is obtained by the hydrolysis of collagen which is the principal protein found in skin and bones. The raw material for cold water fish gelatin is the skin from deep water fish such as cod, haddock and pollock, and is obtained from local salt fish and frozen fish processors. The uniqueness of fish gelatin lies in the amino acid content of the gelatin. Although all gelatins are composed of the same 20 amino acids, there can be a variation in the amount of imino acids, proline and hydroxyproline. With lower amounts of these amino acids, there is less hydrogen bonding of gelatin in water solutions, and hence a reduction in the gelling temperature. Gelatin from cod skin gels at 10ºC, whereas gelatin from carp skin would be more similar to animal gelatin, which gels above room temperature. Most people think of gelatin as a food additive or part of photographic film. With a lower gelling temperature, other commercial applications of fish gelatin can be developed. Fish living in warm water have a different composition of their collagen than fish swimming in cold water. Gelatin from warm water fish resembles the gelatin from bovine and porcine animals. It has gelling properties, with a gel strength measured with the Bloom number, good film forming properties and excellent water holding properties. Gelatin from cold water living fish, by contrast, does not gel for any practical purposes, and for a long time industrial applications were limited. Using our production methods our gelatin……

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