Collagen and gelatin explained

Native collagen is a structural protein that provides support and strength to tissues. It is the most abundant protein in mammals and a major component of connective tissue. Native collagen is made up of a large triple-helix molecule that gives it incredible tensile strength, making it a kind of internal scaffolding for the body. It is used in both the food industry (collagen casings) and in the biomedical sector (medical materials, and sponges for burns and wounds).

Gelatin is a derived protein derived from collagen, a material found in the bones, cartilage and skin of animals. The processing of collagen into gelatin transforms it from a highly structured, insoluble protein into a more flexible, soluble molecule with unique gelling properties. This structural change makes gelatin valuable for a variety of applications in food, pharmaceuticals and industry.

Collagen peptides (or hydrolyzed collagen) are another product derived from collagen. Unlike gelatin, collagen peptides are small protein fragments. These fragments are even smaller than gelatin molecules, allowing collagen peptides to be more easily absorbed by the body and to deliver health benefits. Collagen peptides are used in dietary supplements and functional foods and beverages.

Gelatin itself can be modified through various chemical processes to alter its properties. These modifications aim to achieve specific functionalities for different applications. By modifying gelatin, scientists can create new materials with tailored properties for various fields, including 3D bioprinting or tissue engineering as examples.