Gelatin is a protein that is derived from the partial hydrolysis of collagen, which exists in the skin and bones of animals. The most common types are manufactured from porcine skin, bovine bone and bovine hide. Gelatin has unique characteristics that make it especially useful as a gelling agent, binder, emulsifier, or thickener. Its melt-in-your-mouth characteristics and its ability to form thermo-reversible gels, are two of its most desirable properties.
Collagen peptide is a multifunctional protein comprised of 9 out of the 10 essential amino acids. It is derived from the enzymatic hydrolysis of collagen, which exists in the skin and bones of animals. The “common & usual” and “INCI” name for collagen peptides is hydrolyzed collagen. Some food and dietary supplement labels choose to use hydrolyzed gelatin, as it is often the raw material source of the collagen. The most common types of collagen peptides are manufactured from porcine, bovine & fish raw materials. Unlike gelatin, collagen peptides have no“bloom or gel strength.