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Collagen Vs Gelatin – Differences and Benefits

When it comes to our health, we only want the best. Therefore, it is only natural, that you wonder which protein gives your body the most benefits. Let’s take a closer look at the difference between the two proteins. Who will win the race of collagen vs gelatin?

Collagen vs gelatin

Collagen is often confused with gelatin. The reason for this is simple. Both substances are proteins. Both proteins consist of the same components of amino acids. And both materials can be produced from the bones and joints of animals and fish. However, when we ask who wins the race of collagen vs gelatin concerning the greatest benefits for the body, we do not pay attention to the origin. There are so many other things at stake.

What exactly is collagen?

Collagen is a structural protein that makes up 80% of all protein compounds in the human body. It can be obtained from animals and is known for its high stability and strength. Unlike other amino acids, collagen does not have a ball-shaped structure but can be seen under the microscope as a triple helix. It is elongated and fibrous. It is also extremely tear-resistant. When the triple helix of collagen joins with others, thick bundles of fibers are formed, which make the tissue particularly firm. This is why it is mainly found in connective tissue, skin, hair, nails, bones, and blood vessels. In the cells, collagen is mainly used to keep them elastic and stable.

What is the difference to gelatin?

As already mentioned, gelatin consists of the same amino acid compounds as collagen. In contrast, however, gelatin has much shorter structure chains. These have been broken down in various processes. And therefore they no longer have the form of a triple helix. Simplified, this means that gelatin is a small partial body of collagen.

We also know gelatin from cooking. This substance is produced when bones and cartilage of animals are boiled in water. The amino acid structure of collagen is destroyed by the heat. This causes it to split into small protein strands. These are soluble in water. In the water itself, they connect with the molecule and form a network. This creates the gel-like substance that often floats on top in broths.

There is also gelatin, which is produced chemically. In this process, collagen is broken down by means of special enzymatic processes. Due to its water solubility, hydrolyzed collagen, also known as collagen peptides, can be used in many different ways.

Collagen vs gelatin

Collagen peptides vs. gelatin the advantages at a glance

Both collagen powder and gelatin are well suited for protein supplementation. Your joints, connective tissue, and bones will benefit greatly from the increased protein intake.

The advantages of collagen hydrolysate

Collagen hydrolysate is an excellent source of protein. Because it is split into such small protein strands, the body can absorb the protein quickly and easily. It is therefore perfectly suited for supplementation. Collagen hydrolysate is especially suitable for athletes because a large part of muscle protein consists of the amino acid. Especially after sports, when the muscles have been particularly stressed, the peptides are therefore absorbed particularly quickly. Simply drink a shake mixed with collagen hydrolysate.

In addition, the concentration of the essential amino acids glycine, lysine in proline collagen hydrolysate is very high. These are needed for protein synthesis. They also help in muscle building and regeneration.

Collagen hydrolysate is water-soluble and neutral in taste. You can therefore use it for baking and cooking.

Collagen has especially structure strengthening properties. Supplementing your diet with this protein is therefore particularly beneficial for joints, hair, skin, and nails.

The advantages of gelatin

Gelatin is an excellent source of protein. During pregnancy, for example, you need at least 70 grams of protein a day. This is the same as you need for muscle building. However, apart from gelatin, you can just as well consume collagen hydrolysate. Otherwise, gelatin has the same positive properties as collagen hydrolysate.

Collagen vs. gelatin – what is easier to integrate into your life?

The gel-like substance of gelatin is perfect for use in baking. You can enrich sauces, desserts, and sweets and give them a jelly-like structure.

Collagen in the form of collagen powder and can be used in the same way. Especially recommended is Collamin, the collagen powder from Switzerland. You can both bake and cook with this powder. It is heat resistant and excellent as a sauce thickener. Thanks to the simple dosage spoon you can also refine shakes & smoothies with it. It even dissolves in coffee and does not spread its own taste.

Collagen hydrolysate is therefore primarily suitable for those who want to supplement their daily diet with protein powder. It is easier to dose than gelatin and can be added to almost all foods. On the other hand, gelatin must first be dissolved in hot water before it can be used for cooking and baking.

Why does Collamin powder not gel?

Take a close look at the package! Collamin also consists of hydrolyzed collagen. Nevertheless, you do not need to be afraid that the powder in the package will gel. The process of hydrolysis has gone one step further. The collagen chains in Collamin powder have been broken down to such an extent that the powder is particularly water-soluble. This increases the bioavailability. It means that the body can absorb it more easily.

Hydrolyzed collagen can also penetrate the walls of the stomach more easily and thus enter the bloodstream. Superfluous collagen, or collagen that is not processed during digestion, is not excreted in this way. Due to hydrolysis, however, these small proteins are strictly too short to form a network. This prevents the gelation of collagen.

Collagen vs. Gelatin – who won?

So you can see that both structural proteins are extremely similar. The race collagen peptides vs gelatin has won collagen by a narrow margin. It is mainly about the molecular mass. Collagen peptides are strictly split into even smaller proteins. Therefore they have a higher bioavailability. You can therefore absorb these peptides much more easily, while much of the gelatin that you ingest is excreted.

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