Although collagen peptides and gelatin are both created from native collagen protein, they possess different functional and physical characteristics. Collagen peptides have a significantly lower molecular weight (100-10,000 Da) than gelatin (>100,000 Da), and have a zero gel strength. The lower molecular weight allows collagen peptides to be easily absorbed in the digestive tract, delivering amino acids and high concentrations of hydroxyproline-proline “PO,” and hydroxyproline-glycine “OG,” dipeptides to enhance skin, joint, and metabolic health. The larger gelatin molecules, while still made of protein, are more difficult for the body to absorb and use.
Because Wellnex collagen peptides lack the ability to form gels, formulators can use these ingredients to add bioactive protein to bars, RTD beverages, bakery items, confections, and powdered drink mixes. Gelatin, on the other hand, offers significant gel strength, and is ideal for specific applications where a gelation is desired, including gummies, thickened beverages, dairy, luncheon meats and gelled desserts.