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Bovine protein VT-PRO
(fibrillar collagen)
In 2014 Volga Tannery Proteins© was launched at the premises of Volga Tannery. Volga Tannery Proteins© is a special independent department carrying out projects on processing of collagen taken out of cowhides.

The main goal of the department is manufacturing and marketing of collagen products for different branches of industry (food, beauty and medical).

The first project of the program was the launch of a unique production line of purified comestible fibrillar protein of collagen in powder of different dispersion degree (bovine collagen protein).

The launch of the new line was attended by Deputy Speaker of State Duma of Russia Vladimir Vasiliev, Governor of Tver Region Andrey Shevelev, Director of Department for development of home trade and consumer goods industry of Russian Ministry for Industry and Trade Denis Pak.
We produce VT-PRO bovine protein (fibrillar collagen) of split cowhide.

The production is run under our own innovative technology allowing maintenance of protein structure integrity.

VT-PRO bovine protein doesn’t contain any impurities and its mass fraction isn’t less than 99% (к = 6,25). VT-PRO is an absolute analogue of imported collagen proteins and is able to completely substitute them.
At present we offer VT-PRO collagen in three variants:
S (Superfine)
M (Medium)
F (Febrillar)
Size of a granule ≤ 250 µm 250–600 µm ≥ 600 µm
pH 1% solution 7,46 7,54 7,54
Water-bounding 949% 818% 597%
Size of a granule ≤ 250 µm 250–600 µm ≥ 600 µm
Fat emulsifying
(protein : water : fat)
1 : 10 : 10 1 : 9 : 9 1 : 9 : 9
Gel formation 1 : 12-20 1 : 12-18 1 : 15
Gel destruction pressure 80 359,83 n/m² 55 690,46 n/m² 65 442,60 n/m²
Use of VT-PRO protein
VT-PRO is perfect to use in meat preparation and preservation industry providing higher quality of food and cost optimization.
Improved characteristics of meat and its by-products for processing (pH level rise, increase рН, increase of soluble protein share, improvement water-bounding and gelling abilities, decrease of water activity);
Reduction of thermal losses, growth of end product output, cost reduction;
Increased consistency of product characteristics upon storage;
Increased density, integrity and other characteristics of end product;
Improved organoleptic qualities of products (its show, richness, body and texture), excluding wetness on the cut;
Reduction of waste products caused by water and fat pockets, moisture leaks from products in vacuum packaging;
Control of products’ energy value;
Easy taking off the edible layer and cutting products.