Introduction
Hydrolysed collagen and gelatin are two popular ingredients used in food and beverage formulations for their various health benefits and functional properties. Both hydrolysed collagen and gelatin are derived from collagen, a protein found in the connective tissues of animals. In this report, we will compare and contrast hydrolysed collagen versus gelatin in food and beverage applications, exploring their differences in terms of functionality, nutritional content, and market trends.
Hydrolysed Collagen
What is Hydrolysed Collagen?
Hydrolysed collagen, also known as collagen peptides, is produced by breaking down collagen molecules into smaller peptides through a process called hydrolysis. This results in a more easily digestible form of collagen that can be quickly absorbed by the body. Hydrolysed collagen is known for its high bioavailability and is often used in food and beverage products for its various health benefits, including promoting skin health, joint health, and muscle recovery.
Benefits of Hydrolysed Collagen
Hydrolysed collagen is rich in amino acids, particularly glycine, proline, and hydroxyproline, which play a crucial role in supporting healthy skin, hair, and nails. Studies have shown that hydrolysed collagen supplementation can improve skin elasticity, hydration, and overall appearance. Additionally, hydrolysed collagen is believed to support joint health by reducing joint pain and stiffness, as well as promoting muscle recovery and strength.
Market Trends
The global hydrolysed collagen market is experiencing significant growth, driven by increasing consumer awareness of the health benefits of collagen supplementation. According to a report by Grand View Research, the global hydrolysed collagen market size was valued at USD 845.2 million in 2020 and is expected to reach USD 1.34 billion by 2028, growing at a CAGR of 6.2% from 2021 to 2028. The food and beverage industry is the largest application segment for hydrolysed collagen, with demand for collagen-infused products continuing to rise.
Gelatin
What is Gelatin?
Gelatin is a protein derived from collagen that is produced by boiling animal skin, bones, and connective tissues. Unlike hydrolysed collagen, gelatin is not broken down into peptides and retains its gel-forming properties. Gelatin is commonly used as a gelling agent in food products such as gummy candies, marshmallows, and desserts, as well as in pharmaceuticals and cosmetics.
Benefits of Gelatin
Gelatin is a versatile ingredient that is valued for its gelling, thickening, and stabilizing properties in food formulations. Gelatin is commonly used to create texture in various food products, including jellies, puddings, and custards. Additionally, gelatin is a good source of protein and contains essential amino acids that are beneficial for skin, hair, and nail health.
Market Trends
The global gelatin market is projected to witness steady growth, driven by the increasing demand for gelatin in the food and beverage industry. According to a report by Market Research Future, the global gelatin market size was valued at USD 2.99 billion in 2020 and is expected to reach USD 4.37 billion by 2028, growing at a CAGR of 5.2% from 2021 to 2028. Gelatin is widely used in the confectionery and dairy industries, with applications in products such as candies, yogurts, and ice creams.
Hydrolysed Collagen Versus Gelatin in Food and Beverage Formulations
While hydrolysed collagen and gelatin are both derived from collagen and offer various health benefits, they differ in terms of functionality and application in food and beverage formulations. Hydrolysed collagen is preferred for its high bioavailability and quick absorption, making it suitable for supplements, protein powders, and functional beverages. On the other hand, gelatin is valued for its gelling and texture-enhancing properties, making it ideal for use in confectionery, dairy, and dessert products.
Functional Differences
Hydrolysed collagen is soluble in cold liquids and does not gel, making it easy to incorporate into a wide range of food and beverage products without affecting their texture. Hydrolysed collagen is often used in protein bars, collagen drinks, and beauty supplements for its skin-rejuvenating and joint-supporting benefits. In contrast, gelatin requires heating to form a gel and is commonly used in products that require a gelled texture, such as gummy candies, marshmallows, and gel-based desserts.
Nutritional Content
Hydrolysed collagen is a concentrated source of collagen peptides and amino acids, making it a valuable protein supplement for promoting skin, joint, and muscle health. Gelatin contains similar amino acids but in a larger molecular form, which may affect its bioavailability and absorption in the body. While both hydrolysed collagen and gelatin offer nutritional benefits, hydrolysed collagen is preferred for its higher bioavailability and faster absorption rate.
Market Demand
The market demand for hydrolysed collagen and gelatin is driven by consumer preferences for functional and healthy food and beverage products. Hydrolysed collagen is gaining popularity in the beauty and wellness industry, with an increasing number of collagen-infused products entering the market. Gelatin continues to be a staple ingredient in the confectionery and dairy sectors, with manufacturers exploring innovative ways to incorporate gelatin into new product formulations.
Conclusion
In conclusion, both hydrolysed collagen and gelatin offer unique benefits and functional properties that make them valuable ingredients in food and beverage formulations. Hydrolysed collagen is preferred for its high bioavailability and health-promoting properties, while gelatin is valued for its gelling and texture-enhancing capabilities. As consumer demand for functional and nutritious products continues to grow, the market for hydrolysed collagen and gelatin is expected to expand, offering opportunities for manufacturers to develop innovative products that cater to evolving consumer preferences.
