Fish collagen peptide is extracted from the fish scales and decomposed by enzyme with biotechnology to produce nano-class biotechnological products with minimized molecular weight of 1,000 Daltons, much smaller than the 2,000 to 4,000 Daltons of European and American countries and Japan. Total analysis of amino acid is 96.62%, protein as high as 98% and hydroxyproline, the special indicator of collagen, as high as 12.08%. It is a leading product all over the world, without any residue of heavy metal.
Fish scale is at present the safest source of collagen, with no worries about potential infectious viruses such as BSE, FMD, or AI of cows, pigs or chicken. It is not necessary to worry about the residue such as antibiotics as no pesticide is used in milkfish (golden milkfish) farming. In terms of low purine and taste, it is better than the peptide products extracted from the fish skin and scale of tilapia (Taiwan bream). The technology of using enzyme to cut big molecules of protein into smaller molecules is now the trend on the international food market and the effect indicator of health food. Besides the quicker absorption than that of protein and amino acid, peptide is also much higher in the stability of heat and acid. It is made from collagen, better than collagen in gastrointestinal absorption, tissue use and physiological function. Moreover, the convenience of low molecular weight and processing allows it to be used in cosmetics and health products to prevent wrinkles and preserve moisture.