Hydrolyzed Fish Collagen - Average Nutritional Values (Based on 10 gram serving)
	Calories	45
	Moisture	0.6 grams
	Total Fat	0.0 grams
	Saturated Fat	0.0 grams
	Monounsaturated	0.0 grams
	Polyunsaturated	0.0 grams
	Cholesterol	0.0 grams
	Sodium	10 milligrams
	Total Carbohydrates	0.0 grams
	Sugars	0.0 grams
	Fiber	0.0 grams
	Protein	9.4 grams
	Calcium	0.05 milligrams
	Iron	0.04 milligrams
	Vitamin A	0.0 iu/gram
	Vitamin C	0.0 milligrams
	Potassium	0.07 milligrams

[ top of page ]

	Amino Acid	Residues/1000	Weight Percent
	Aspartic Acid	37	4.7
	Glutamic Acid	68	9.7
	Hydroxyproline	55	6.8
	Serine*	63	6.0
	Glycine	347	21.8
	Histidine*	15	2.3
	Arginine	62	10.6
	Threonine*	33	3.7
	Alanine	109	8.5
	Proline	98	10.5
	Tyrosine	3	0.5
	Valine*	16	1.7
	Methionine*	12	1.7
	Cysteine	---	---
	Isoleucine*	10	1.2
	Hydroxylysine	9	1.4
	Phenylalanine*	13	2.1
	Tryptophan*	---	---
	Lysine*	32	4.5
	Leucine*	18	2.2
	Total	1000	99.9

* Essential amino acids. These are readily available in meat, poultry, eggs, fish, milk and cheese which are part of a balanced diet. Collagens are composed of amino acids and have the same Chemical Abstract Service number 68410-45-7 no matter if they come from fish, cattle, or pigs. The difference is that the amino acids are in slightly different percentages.

[ top of page ]

• Typical Certificate of Analysis.
• Manufactured in Canada.
• Complies with USP1 for gelatin.

	Specifications	Test Results
Manufacture Date:	AS SHOWN	July 23,2018
Expiration Date:	3 YEARS FROM MANF. DATE	July 23,2021
Appearance:	POWDER	OK
Color:	WHITE TO OFF WHITE	OK
Odor:	NO OBJECTIONAL ODOR	OK
Identity:	CORRESPONDS	OK
pH of 10% Solution	5.0 - 6.5	6.0
Visc 10% Sol@30°C	1 - 3 cSt	2.0 cSt
Loss On Drying	MAX. 8%	5.0%
Protein	MIN. 91%	94.7%
Nitrogen Content	AS SHOWN	17.1%
Total Inorganics (ASH)	MAX. 2.0%	0.3%
Heavy Metals	< 10 ppm	0.7 ppm
Arsenic	< 0.8 ppm	0.07 ppm
Cadmium	< 0.5 ppm	< 0.004 ppm
Chromium	< 10 ppm	0.2 ppm
Copper	< 30 ppm	0.5 ppm
Iron	< 10 ppm	4.0 ppm
Lead	< 1.0 ppm	< 0.004 ppm
Mercury	< 0.1 ppm	< 0.02 ppm
Zinc	&l0 ppt; 50 ppm	0.12 ppm
Hydrogen Peroxide	NOT USED IN PROCESS	0 ppm
Sulfites/Sulfer Dioxide	NOT USED IN PROCESS	0 ppm
Aerobic Bacteria Count	MAX. 1000/g	<10/g
Yeast and Mold Count	MAX. 100/g	<10/g
Enterobacteria	NEGATIVE IN 1 g	PASS
Staphylococcus A.	NEGATIVE IN 1 g	PASS
Pseudomonas A.	NEGATIVE IN 10 g	PASS
E. Coli	NEGATIVE IN 25 g	PASS
Salmonella	NEGATIVE IN 25 g	PASS

1. USP: The United States Pharmacopeia defines official standards of purity and is recognized by federal law as the official U.S. compendia for dietary supplements

[ top of page ]

Fish Gelatin and Hydrolyzed Fish Collagen – Statement on Allergenicity

While milligrams of fish are known to cause allergic reactions in some individuals, fish gelatin did not cause any observable reactions in a hospital supervised test with known cod fish allergic patients who ingested a cumulative amount of 14.61 grams.

A Double Blinded Placebo Controlled Food Challenge (DBPCFC)¹ was published in the Food and Chemical Toxicology journal. In this test, Norland Dried Fish Gelatin was ingested by 30 patients who were known to be allergic to cod fish. The cod fish skin is the major skin used for producing Norland Fish Gelatin and Hydrolyzed Fish Collagen. All are manufactured exclusively by Kenney & Ross Ltd. in Nova Scotia, Canada.

A mild, non-observable reaction occurred with three patients. One experienced a reaction to the gelatin and the other two experienced reactions to the placebo. All 30 patients ingested a total of 14.61 grams of Fish Gelatin without any observable reactions by the doctor.

The mentioned patient was tested twice and had a mild, subjective (non-observable) reaction of “an irritation in the throat” at a cumulative dose of 7.61 grams. It is interesting to note that the same patient ingested the higher cumulative dose of 14.61 grams with no reaction. We consider the patient's reaction to be a false positive since most allergic reactions increase in severity with increased exposure and the gelatin was later tested as having no detectable allergens. None of the patients experienced any reaction to 3.61 grams.

This hospital supervised test was performed by doctors and arranged with the assistance of the Food Allergy Resource and Research Program (FARRP) at the University of Nebraska.

The major allergen in fish is a water soluble protein called parvalbumin. The manufacturing process uses massive quantities of water to clean the skins for all Norland Fish Gelatins and Hydrolyzed Fish Collagen which are Type A gelatins.

This removes the water soluble allergens from the skin and significantly reduces the possibility ofan allergic reaction. In a separate DBPCFC², raw cod fish meat was ingested by 10 known cod fish allergic patients. One of the ten reacted after ingesting 6 milligrams and 6 more had observable reactions to quantities up to 6.6 grams.

Even though the extraction processes are different, the Norland Dried Fish Gelatin, High Molecular Weight Fish Gelatin and Hydrolyzed Fish Collagen all start with the same thorough washing procedure. This allows the water soluble allergens to be removed regardless of which manufacturing process is used.

Since January 2008, Kenney & Ross Ltd. has used an independent, accredited laboratory to test every Hydrolyzed Fish Collagen lot using a validated ELISA³ developed from purified cod parvalbumin and sensitive to 0.02 ppm. In all assays, there is no detectable allergen. The gelatin used for the DBPCFC¹ was tested, also with the same result of no detectable allergen. As a sensitivity comparison, commercial ELISAs have a limit of sensitivity of 1 – 2.5 ppm for peanuts.

Based on the data presented above, we consider it to be unlikely that Hydrolyzed Fish Collagen will trigger an adverse allergenic reaction in individuals with fish allergy. Even so, fish allergic consumers should consult their doctors prior to ingesting the Hydrolyzed Fish Collagen.

References:

1. Hansen TK, Poulsen LK, Skov PS, Hefle SL, Hlywka JJ, Taylor SL, Bindslev-Jensen U, Bindslev-Jensen C, A randomized, double-blinded, placebo-controlled oral challenge study to evaluate the allergenicity of commercial, food-grade fish gelatin. Food and Chemical Toxicology 42(2004), 2037-2044
2. Hansen TK, Bindslev-Jensen C. Codfish allergy in adults. Allergy 1992: 47: 610-617
3. Bremer M, Selecting a Suitable Food Allergen Detection Method, Food Safety Magazine, June/July 2009, 16-19, 53 http://www.foodsafetymag-digital.com/foodsafetymag/20090607/?folio=16

[ top of page ]