Collagen tripeptide powder and granules produced from collagen-rich animal tissues through targeted enzymatic hydrolysis and low-temperature membrane separation. Multiple CTP grades are available, including a core grade with ≥30% CTP and ≥3.4% GPH.
| CTP Grades | 15%, 20%, 25%, ≥30%, 50–55% |
|---|---|
| Core Grade | CTP ≥30%; GPH ≥3.4% |
| Source Options | Bovine, fish, or porcine collagen |
| MOQ | 1 kg |
| Packaging | 10 kg/bag or 20 kg/bag |
Collagen tripeptide is a low-molecular-weight collagen peptide ingredient supplied in powder or granule form. Grade selection is based on the measured CTP content—not simply total protein or average molecular weight. Available options include 15%, 20%, 25% and ≥30% CTP grades, with selected high-concentration grades reaching 50–55%.
The core grade is specified at ≥30% CTP and ≥3.4% GPH. Source options include bovine, fish and porcine collagen, subject to the selected grade and target-market requirements.
| Grade profile | CTP content | GPH profile | Formulation consideration |
|---|---|---|---|
| Standard | 15% | Defined for the selected grade | For formulas where a lower CTP concentration is appropriate |
| Standard-plus | 20% | Selected profile: ≥3.2% | Provides a higher CTP contribution per unit of ingredient than the 15% grade |
| High-strength | 25% | Defined for the selected grade | Reduces the ingredient mass required for a given CTP target |
| Core high-strength | ≥30% | ≥3.4% | Core profile for formulas requiring a defined CTP and GPH specification |
| High-concentration | Selected grades: 50–55% | Selected profile: ≥12% | For formulas prioritizing a higher CTP contribution in a smaller ingredient mass |
Confirm the exact CTP and GPH limits for the selected grade before finalizing a formula. These values describe different parts of the peptide profile and should not be treated as interchangeable specifications.
CTP content describes the collagen tripeptide fraction measured by the specified analytical approach. GPH refers to the Gly-Pro-Hyp sequence and is reported as a separate profile marker. GPH is part of the peptide profile; it is not an additional quantity to add on top of the CTP percentage.
Total protein and average molecular weight answer different questions. Total protein describes the overall protein content, while average molecular weight summarizes peptide size distribution. Neither value alone shows the proportion of collagen tripeptides. For grade comparison, review CTP, GPH and the analytical reporting basis together.
A higher CTP grade supplies the same nominal CTP amount with less raw ingredient. The table below is a calculation example for a formula target of 300 mg CTP; it is not a recommended serving amount.
| CTP grade | Ingredient amount for 300 mg CTP |
|---|---|
| 15% | 2.00 g |
| 20% | 1.50 g |
| 25% | 1.20 g |
| 30% | 1.00 g |
| 50% | 0.60 g |
| 55% | Approximately 0.55 g |
Calculation: target CTP amount ÷ CTP fraction. Recalculate using the selected grade’s declared assay and the same reporting basis. When changing grades, also review total solids, flavor, flow, blend uniformity and the finished product’s serving format.
The profile below applies to the ≥30% CTP / ≥3.4% GPH grade.
| Test item | Specification | Result |
|---|---|---|
| Appearance | White or light-yellow powder or granules | Pass |
| Protein, dry basis | ≥90.0% | 99.6% |
| CTP | ≥30.0% | 31.89% |
| GPH | ≥3.4% | 3.52% |
| pH, 1% aqueous solution | 5.0–7.0 | 6.0 |
| Loss on drying | ≤5.0% | 4.58% |
| Ash | ≤3.0% | 0.75% |
| Lead | ≤0.5 mg/kg | <0.04 mg/kg |
| Cadmium | ≤0.1 mg/kg | <0.003 mg/kg |
| Chromium | ≤2.0 mg/kg | <0.5 mg/kg |
| Total arsenic | ≤0.1 mg/kg | <0.04 mg/kg |
| Total mercury | ≤0.1 mg/kg | <0.01 mg/kg |
| Total bacterial count | ≤1,000 CFU/g | <100 CFU/g |
| Yeast and mold | ≤100 CFU/g | <100 CFU/g |
| Coliforms | ≤0.3 MPN/g | Negative |
| Staphylococcus aureus | Negative in 25 g | Negative |
| Salmonella | Negative in 25 g | Negative |
Collagen tripeptide is produced from collagen-rich animal tissues, which may include skin, bone, tendon or fish-derived materials, depending on the selected source. The documented process uses targeted enzymatic hydrolysis followed by low-temperature membrane separation. Hydrolysis develops the peptide profile; membrane separation helps fractionate peptides by size before concentration and drying.
Source selection affects more than the ingredient name. It can determine animal-origin declarations, allergen review, customer labeling and suitability for a target market. Confirm the source and associated documentation against the requirements of the finished product.
Set the ingredient input from the selected CTP grade before calculating the total blend. A change from a 20% to a 30% grade, for example, changes the raw-material mass needed for the same CTP target from 1.50 g to 1.00 g per 300 mg CTP. That change can affect the blend’s bulk, flavor contribution and the proportion of other ingredients.
During scale-up, check powder or granule flow in the actual feeder, blend uniformity at the intended mixing load, and fill-weight or compression consistency. Do not assume that two grades with similar CTP values will behave identically in volumetric dosing; physical form and particle characteristics can influence feeding and segregation.
The supplied quality profile reports pH for a 1% aqueous solution. That is a raw-material test condition, not a finished beverage stability result. In an actual formula, acid addition, mineral salts, proteins, processing temperature and holding time can change clarity, sediment behavior and sensory properties.
For development, first establish a consistent hydration step in the process water. Then add acidic or mineral-rich ingredients in the intended production order and evaluate the complete formula after its planned heat treatment and holding period. Check dissolution, turbidity, sediment, redispersibility, color and taste at the relevant production and storage stages.
Water solubility in a simple solution does not by itself establish compatibility with a finished serum, gel or cream. The final pH, salts, polymers, preservatives and heating or cooling sequence can affect clarity, viscosity and ingredient recovery. Evaluate the peptide in the actual formula and process rather than relying only on a water-dissolution observation.
No. Total protein measures the overall protein content; CTP measures the collagen tripeptide fraction. A grade can have high total protein while its CTP percentage is substantially lower. Use the CTP specification to calculate the ingredient input for a CTP target.
No. GPH is a specific peptide sequence reported within the collagen peptide profile. It should be reviewed as a separate specification, not added to the CTP percentage as if it were a separate ingredient fraction.
Not when the target is to deliver the same CTP amount. At a 300 mg CTP target, the calculation is 1.50 g of a 20% grade versus 1.00 g of a 30% grade. Recalculate the formula and confirm blend, fill or processing performance after the change.
No. The 1% solution pH is measured under a defined raw-material test condition. An acidic beverage also contains its own acids, minerals and other ingredients and undergoes its own processing and storage conditions. Evaluate clarity and sediment in the complete formula after the intended process.
Choose based on the actual dosing and blending equipment. Compare feeding consistency, dust generation, blend uniformity and fill-weight performance in the intended process; a form that handles well in one mixer or feeder may not behave the same way in another.
Confirm the animal source against the finished product’s labeling, allergen review, customer requirements and target-market documentation. The source should match the selected grade and the documentation supplied for that material.
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