Collagen and gelatin: What’s the difference

Native collagen is a structural protein that provides support and strength to tissues. As the most abundant protein in mammals, it forms the foundation of connective tissue through its unique triple-helix structure, offering remarkable tensile strength. Native collagen plays a key role in the food industry (e.g. collagen casings) and the biomedical field (e.g. wound care, medical materials). While Rousselot specializes in gelatin and collagen-derived products, it does not produce 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.