Gelatin vs. Collagen
As previously mentioned, collagen is a protein found largely in connective tissue and skin. However, we don’t generally eat these “tough” parts of animals. But, when these parts are cooked (typically when making broth), the collagen breaks down into gelatin.
Thus, gelatin is simply cooked collagen. And it provides a more effective way to absorb collagen boosting amino acids.
How is gelatin different than hydrolyzed collagen?
Gelatin and hydrolyzed collagen are both made from animal collagen. And they both have the same amino acid profile. But, their structure and properties are different:
- Hydrolyzed collagen is broken down into smaller units of protein (which some may find it easier to digest)
- Hydrolyzed collagen dissolves in both hot and cold water, but gelatin does not
- Gelatin “gels” when prepared, but hydrolyzed collagen does not
High quality powdered gelatin (NOT the sugary, artificial type) sourced from healthy animals is a great source of collagen building amino acids. And it definitely has some great culinary benefits. In fact, my Bone Broth Diet book includes several delicious and nutritious gelatin recipes.
In supplement form, however, I prefer hydrolyzed collagen because of it’s ability to easily dissolve in hot AND cold liquid. It has no taste or smell. Thus, it’s extremely convenient.