What are the differences between collagen peptides and gelatin?
Although collagen peptides and gelatin are both created from native collagen protein, they possess different functional and physical characteristics. Collagen peptides have a significantly lower molecular weight (100-10,000 Da) than gelatin (>100,000 Da), and have a zero gel strength. The lower molecular weight allows collagen peptides to be easily absorbed in the digestive tract, delivering amino acids and high concentrations of hydroxyproline-proline and hydroxyproline-glycine dipeptides to enhance skin, joint and bone health. The larger gelatin molecules, while still made of protein, are more difficult for the body to absorb.
Collagen peptides have the added benefit of versatility in food, beverage and supplement formulations. Because they lack the ability to form gels, formulators can use collagen peptides in a wide variety of applications, including protein bars, RTD beverages and powders. Gelatin, on the other hand, has significant gel strength, and is ideal for specific applications where a gel is desired, such as gummies, thickened beverages, and gelled desserts.