Nutrient-Rich Boost Metabolism Low Antigenicity Hyposensitivity Anti-Aging Soft Gold Crocodile Peptide

• Certification: ISO
• Assay Method: HPLC
• Application: Health Care Products
• State: Powder
• Transport Package: Bag/Carton/Drum
• Specification: >1%/80mesh
• Model NO.: 1%-98%/80mesh
• Trademark: QINGYA
• Origin: China
• HS Code: 1302199099
• Production Capacity: 1000kg/Month

Product Description

Physical and Chemical Properties of Product

Product Name: Crocodile Peptide Powder

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Plant Latin name:Coffea arabica

Detection method: HPLC

Mesh:80-100mesh

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Product specifications: >5%

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Physical properties: Yellow Brown or light yellow powder to colorless transparent liquid

Solubility:Soluble in water.

Storage conditions: Inert atmosphere,2-8°C

Crocodile peptide
Crocodile peptide is made of crocodile meat, defatted, compound gradient enzymolysis, ultrafiltration membrane filtration, spray drying. A compound powder formed by linking alpha-amino acids together in a peptide chain (it is also an intermediate product of protein hydrolysis). Usually composed of 10~100 amino acid molecules dehydration condensation of the compound called polypeptide).

Structural feature
Alligator peptides well retain the most biologically active peptide segment of crocodile protein, containing essential amino acids, unsaturated fatty acids with high nutritional value to the human body and a variety of trace elements.

Production process
(1) Pretreatment
That is, the screening and cleaning of green coffee beans, the removal of metal, stone, dust and other foreign bodies mixed in, as well as broken beans, mold beans and so on.
(2) Baking
The substances contained in coffee beans undergo complex physical and chemical reactions during this process to form unique coffee aromatic substances.
(3) Grind
In order to improve the extraction efficiency, the roasted coffee beans are ground into a certain particle size.
(4) Extraction
At a certain temperature and pressure, the active ingredients of coffee are extracted into water.
(5) Concentration
Through vacuum concentration, the concentration of coffee (generally 40%) is increased at a lower temperature (-50 ° C), mainly to facilitate drying operations.

(6) Dry
This is the process of instant coffee powder forming, and it is also the process that has the greatest impact on the quality of coffee powder in the whole processing process.
Generally, the spray drying method is used, but due to the strong thermal sensitivity of the aromatic substances of coffee, it is very volatile at a higher drying temperature (in fact, there is a certain volatilization in the previous extraction and concentration process), which is the main reason why instant coffee is often not stir-fried coffee with a strong aroma