About Hydrolysed Collagen

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.

What is hydrolysed collagen?

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.

What is the difference to gelatine?

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.

Properties & Advantages

Hydrolysed collagen is a white odourless powder, neutral in taste and easily soluble in cold liquids. It is an emulsifier, foaming agent, texturiser and binder. It comprises the same raw material as gelatine without its gelling behaviour.

History

Since ancient times, hydrolyzed collagen has been recognized to benefit human health. Nearly ten centuries ago, abbess and erudite Saint Hildegard von Bingen investigated animal tissue extracts and identified them as a source for soothing joint pain.

Future

Today’s consumers are more educated and better informed than ever. They have a strong desire for healthy and natural foodstuffs. That is why functional food is fashionable.

Manufacturing

Hydrolysed collagen is a pure collagen protein obtained from animal raw materials. Most gelatine in Europe is obtained from pig. Other gelatines are sourced from cattle or fish.

Safety

Hydrolysed collagen has always been a healthy and safe ingredient. The European gelatine manufacturers have always stood for top hydrolysed collagen quality - this can be seen in the careful selection of high-quality raw materials and in the multi-layered manufacturing process itself.

Further Reading

Health & Nutrition benefits of hydrolysed collagen

Applications of hydrolysed collagen

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