Collagen and gelatin: What’s the difference

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). Rousselot specializes in producing gelatin and collagen-derived products rather than native collagen itself.

Gelatin is a protein derived from collagen, which is found in the bones, cartilage and skin of animals. Processing collagen into gelatin transforms it from a rigid, insoluble protein into a flexible, soluble molecule with unique gelling functionalities. This structural change makes gelatin valuable for applications in food, pharmaceuticals and industrial products.

Collagen peptides, also known as hydrolyzed collagen, are protein fragments derived from collagen. Unlike gelatin, these fragments are smaller, making them easier for the body to absorb and allowing them to deliver health benefits. Collagen peptides are commonly used in dietary supplements, and functional foods and beverages.

Modified gelatins are gelatins that have been chemically processed to alter their properties for specific applications. These modifications enhance functionality, allowing gelatin to be used in specialized fields such as 3D bioprinting and tissue engineering.