When it concerns collagen vs gelatin, what's the difference? Collagen peptides and gelatin are both proteins derived from the collagen protein molecule found in the connective tissues of animals and both have comparable dietary properties. Because of the distinction in processing, however, gelatin and collagen peptides have various culinary and dietary applications.

While collagen peptides dissolve easily into liquids at any temperature level, gelatin's longer molecular structure requires heat for it to dissolve, and when it cools, it "gelatinizes" into a type most commonly related to the item Jell-O.

What is Collagen?

There is a lot of confusion around collagen peptides and gelatin since they are actually 2 various types of the exact same thing. Both collagen peptides and gelatin begin their journey as an important natural protein that is merely called collagen.

Collagen is a hard, elastic, and flexible structural protein. It is discovered in almost all tissues however is especially focused in the skin, joints, and connective tissues like ligaments and tendons.

Great collagen production is necessary to health, and without proper collagen protein function, we would literally fall apart and pass away!

Collagen Fact: The seafarer's disease scurvy is actually a condition of collagen production brought on by a vitamin C shortage!

Our cells put together collagen proteins from the smaller amino acids proline, glycine, arginine, and hydroxyproline.

We get a few of these amino acids from regular dietary protein sources, but others, specifically hydroxyproline, is found practically specifically in collagen itself.

Simply put, in order to make enough collagen, you need to eat some also!

What is Gelatin?

Although it would actually be a good source of collagen, many people don't treat on raw animal hides or hooves.

Unlike other animals, we love to cook, so we tend to bake, boil, and roast our food, and when we cook meat, we start the procedure that transforms collagen into gelatin.

During long, sluggish heating, collagen proteins slowly begin to unwind, and much in the very same method that a beaten egg can never return into an egg, the collagen proteins alter shape in a procedure called denaturing.

Collagen protein that is irreversibly denatured becomes liquid gelatin, and when this gelatin cools, it ends up being wiggly and jiggly.

In other words, when collagen is heated and after that cooled, it becomes Jell-O.

Gelatin provides home-made soups and stews their luscious mouth-feel, and is extensively used recipes that needed its unique qualities.

In addition to its cooking energy, gelatin is a good source of amino acids your body requires to make collagen protein, so routinely consuming gelatin provides all the advantages attributed to collagen supplementation, such as enhanced gut health, stronger hair and nails, and enhanced skin flexibility.

We might stop right here, however a few of the things that make gelatin so useful likewise hold it back.

Collagen vs Gelatin: Which is Better?

If you ever made Jell-O maturing, you know that you have to boil a pot of water before gathering the little packet of powder.

This is because gelatin requires hot water in order to dissolve totally.

If you try to add it to cold or perhaps lukewarm water, gelatin will clump, and even if you got it to dissolve, it would form a gelatinous blob as soon as it cooled off.

Enter Collagen Peptides.

Collagen peptides are little portions of collagen protein that have been broken down a lot more totally than collagen.

This permits them to dissolve quickly and entirely in a wide array of foods and beverages, consisting of smoothies, shakes, coffee, and even baked items.

Like gelatin, collagen peptides contain all the important amino acids required for proper collagen function and health and their routine usage can help promote more younger, flexible skin, stronger hair and nails, enhanced gut health, and reduced joint pain.

For everyday use we advice hydrolyzed collagen suppliments, as our Perfotek collagen, due to the fact that of it's ability to quickly liquify in hot AND cold liquid. It has no taste or smell. Thus, it's incredibly practical.