| Common collagen type | Primarily Type I | Usually Type I; some products contain Types I and III | Usually Types I and III | Type I, Type III, or a specified combination | Type declaration, analytical method, and certificate of analysis |
| Typical raw-material source | Fish skin or scales | Cattle hide or bovine bone | Pig skin or other porcine connective tissue | Two or more documented animal sources | Species, tissue, country of origin, traceability, and allergen status |
| Typical molecular-weight range | Approximately 500–5,000 Da | Approximately 1,000–5,000 Da | Approximately 1,000–5,000 Da | Specified by the selected peptide blend | Test method, distribution curve, average molecular weight, and batch consistency |
| Protein content | Commonly ≥ 90% on a dry basis | Commonly ≥ 90% on a dry basis | Commonly ≥ 90% on a dry basis | Typically ≥ 90% on a dry basis, depending on formulation | Nitrogen-to-protein calculation, moisture correction, and specification tolerance |
| Hydroxyproline content | Typically about 8–12% | Typically about 8–14% | Typically about 8–14% | Depends on source ratio and processing | Minimum or target value, testing method, and acceptance range |
| Solubility | Generally soluble in cold or warm water | Generally soluble in cold or warm water | Generally soluble in cold or warm water | Depends on peptide size and agglomeration | Dissolution time, insoluble residue, temperature, pH, and mixing conditions |
| Typical appearance | White to pale-yellow powder | White to pale-yellow powder | White to pale-yellow powder | White to pale-yellow powder | Color limits, odor profile, particle size, and visual standards |
| Taste and odor | May have a mild marine note | Usually mild; may have a slight animal-protein note | Usually mild; may have a slight animal-protein note | Depends on the component sources and deodorization | Sensory panel criteria, masking requirements, and flavor compatibility |
| Moisture | Often ≤ 8% | Often ≤ 8% | Often ≤ 8% | Usually ≤ 8%, subject to product specification | Moisture or loss-on-drying method and maximum limit |
| pH of aqueous solution | Commonly about 4.0–7.0 | Commonly about 4.0–7.0 | Commonly about 4.0–7.0 | Depends on processing and blend composition | Sample concentration, temperature, test method, and acceptable range |
| Heavy metals | Must comply with destination-market limits | Must comply with destination-market limits | Must comply with destination-market limits | Must comply with destination-market limits | Lead, arsenic, cadmium, mercury, and applicable regional limits |
| Microbiological criteria | Total plate count and pathogen limits required | Total plate count and pathogen limits required | Total plate count and pathogen limits required | Total plate count and pathogen limits required | Aerobic count, yeast and mold, coliforms, Salmonella, and relevant pathogens |
| BSE/TSE and animal-health status | Fish-species and aquatic-disease documentation may be required | BSE/TSE statement and country-specific documentation commonly required | Animal-health and disease-control documentation commonly required | Documentation for every source component | Veterinary certificates, source declarations, and import requirements |
| Religious suitability | May be suitable for halal or kosher markets, subject to certification | Halal and kosher status depends on slaughter, processing, and certification | Generally unsuitable for halal or kosher requirements | Determined by the least acceptable source in the blend | Valid certificates, scope, issuing body, and production-site coverage |
| Allergen and labeling considerations | Fish allergen declaration may be required | Usually not a major recognized allergen, but local labeling rules apply | Usually not a major recognized allergen, but local labeling rules apply | All source materials must be reflected where required | Ingredient declaration, allergen statement, and destination-country rules |
| Common application formats | Powders, sachets, capsules, gummies, and beverages | Powders, capsules, tablets, gummies, and functional foods | Powders, capsules, tablets, gummies, and functional foods | Multi-source supplements and customized formulations | Flowability, bulk density, hygroscopicity, compressibility, and flavor performance |
| Packaging options | Multi-layer bags, drums, or bulk liners | Multi-layer bags, drums, or bulk liners | Multi-layer bags, drums, or bulk liners | Packaging selected according to blend stability | Pack size, moisture barrier, tamper evidence, palletization, and export labels |
| Storage conditions | Cool, dry, sealed, and protected from moisture and odors | Cool, dry, sealed, and protected from moisture and odors | Cool, dry, sealed, and protected from moisture and odors | Cool, dry, sealed, and protected from moisture and odors | Recommended temperature, relative humidity, shelf-life evidence, and transport controls |
| Typical shelf life | Often 24–36 months in unopened original packaging | Often 24–36 months in unopened original packaging | Often 24–36 months in unopened original packaging | Depends on formulation and packaging | Real-time or accelerated stability data and expiry-date policy |
| Quality-management evidence | Food-safety and GMP documentation should be available | Food-safety and GMP documentation should be available | Food-safety and GMP documentation should be available | Documentation should cover each component and blending step | GMP, HACCP, ISO 22000 or equivalent, audit reports, recalls, and change-control procedures |
| Recommended purchasing documents | Specification sheet, COA, allergen statement, origin statement, and stability data | Specification sheet, COA, BSE/TSE statement, origin statement, and stability data | Specification sheet, COA, animal-origin statement, and stability data | Full formula breakdown, source documentation, COA, and blend-validation data | Confirm document dates, batch number, analytical methods, signatures, and regulatory suitability |
