Collagen

Collagen is the most abundant protein in the human body, accounting for about 30-40% of the total body protein. There are about 29 types of collagen in the human body, which can be categorized into five types. Type I collagen is the most abundant, while type III collagen is commonly found in babies’ skin and plays a major role in maintaining skin elasticity and repairing the skin. However, as the human body naturally ages, collagen is lost from the dermis, and type III collagen is lost at a much faster rate than type I collagen.

Collagen is biocompatible, biodegradable and biologically active in a way that no other synthetic material can match. Most of it is mildly hydrolyzed from raw materials at one time, with the triple helix structure intact and collagen not denatured. It can be used in burns and trauma treatment, cosmetic, orthopedic, tissue repair, wound hemostasis and other fields of medicine and health.

However, because collagen is a large molecule protein, it is difficult to be directly absorbed and utilized by the body, so we commonly use collagen peptide in food ingredients.

Gelatin

According to GB 6783-2013 National Standard for Food Safety Food Additives Gelatin, gelatin is a food additive produced by moderate hydrolysis of animal bones, skins, tendons, tendons and scales as raw materials.

According to the provisions of GB 2760 National Standard for Food Safety, Standard for the Use of Food Additives, it can be seen that gelatin can be used in appropriate amounts according to production needs in addition to the A3 list of food products, the scope of use is very wide.

Collagen peptides

Collagen peptides are small molecular peptides formed from collagen after hydrolysis. The main difference between it and collagen lies in the size of molecular weight, and collagen peptides with 2,000-10,000 daltons are more readily absorbed than collagen with 300,000 daltons, and the partial absorption rate is as high as 98%. By this point, it’s not hard to understand why everyone in the past has taken the high content of small molecular peptides as their main selling point.