Collagen Stability against Heat


Hi, may I know if collagen is stable against heat? Will it denature when subjected to UHT? Any clinical papers to support answer?

What would be the recommended dosage to be present in the final product to claim that the product contains collagen?

Thread Reply

    October 13, 2016 at 8:57 am

    The native collagen is heat-unstable due to its product nature. However, there are commercial collagen in the market such as hydrolysed collagen which can be incorporated into UHT beverages. Beverages containing hydrolyzed collagen is sterilized in UHT-sterilizer at 137° C (Kamcharov et al., 2016).

    According to Food Regulation 1985, there are no specific regulation on the recommended dosage level for the claim of collagen.



    Kamcharov, A. E., Seele, M., Yovchev, T. G., Dragonov, Y. N., Pieck, J. (2016). Beverage with collagen and additional additives. WIPO Patent No. WO2016113613 A1.

    Zhao, L. (2009). Watermelon water collagen beverage containing composite amino acid. US Patent No. CN 101491358 A.

    Food Regulations 1985. Retrieved from

    • October 27, 2016 at 4:44 pm


      May I please check, if the process is retort (120 deg. Celsius for 20mins), will the collagen still be stable?

      Thank you.

        November 9, 2016 at 5:09 pm

        By referring to Kamcharov et al. (2016), the beverage is sterilized in UHT condition at 137° C for 4.2 seconds with a shelf life of 12 months when stored at 25° C.

        • November 15, 2016 at 5:36 pm

          What abt for 20 mins? Will it still be stable?

            November 16, 2016 at 10:32 am

            Collagen breakdown is dependent on factors including temperature and time. High temperature and long period (about 20 minutes) of exposure to heat accelerate the collagen denaturation (Dumitriu & Popa, 2013).

            Dumitriu, S. & Popa, V. I. (2013). Polymeric Biomaterials: Structure and Function. CRC Press, 286-8.

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