Besides the manufacturing of gelatine, GME members also manufacture hydrolysed collagen which is used in the food, health and cosmetic sectors.
Hydrolysed collagens, with their numerous technological and economic advantages, are versatile and essential ingredients in the life science industry. They are well known for their purity, mild taste and neutral odour. And, because of these positive properties, they have become valuable ingredients in functional foods, pharmaceutical applications or cosmetics.
Like gelatine, hydrolysed collagens are pure collagen proteins, but do not have any gelling strength.
Like gelatine, hydrolysed collagen is made by hydrolysis process from Type 1 collagen. The same collagen as that found in human bones and skin. It is a natural product containing more than 97 % protein (on a dry weight basis hydrolysed collagen contains 18 amino-acids, including 8 out of 9 essential amino-acids. It is characterized by the predominance of glycine, proline and hydroxyproline, which represent around 50 % of the total amino-acid content. This specific composition of amino-acids provides hydrolysed collagen with functional properties that cannot be found with other protein sources.
The decisive difference between gelatine and hydrolysed collagen is the fact the latter does not show any gel strength at all. This is due to the much lower molecular weight of hydrolysed collagen. From a technical perspective, the differences are substantial: while gelatine is a protein composed of extremely long chains of amino acids, hydrolysed collagen is composed of short amino acid chains called “Peptides”. This allows a very high degree of bioavailability enabling the peptides to pass the intestinal wall into the blood stream.
Due to its shorter peptide chains, it is no longer able to build up cross links which are necessary to form a gel. Hydrolysed collagen is thus easily soluble in cold liquids without swelling or heating. Other properties like emulsifying, binding, or foaming remain unchanged.