ZGL Explains the Collagen in Gelatin in Detail

When it comes to gelatin, many people may feel they have never encountered such a substance, but that is not the case — it is a regular part of our lives. It appears in many of our foods in the form of gelatin additives, commonly in soft candies, ice cream, marshmallows and so on, most of which are made with gelatin additives. In addition, it contains collagen.

The main component of edible gelatin is hydrolyzed collagen, usually derived from pig skin or cattle bone. In some preliminary studies, hydrolyzed collagen was found to relieve pain caused by bones and joints (joint wear).

The scientific basis for the possible benefit to joints is that collagen supplements are rich in peptides and amino acids (glycine, proline and hydroxyproline), which can generate collagen in joint cartilage. Two other types of collagen permitted for sale are more primitive collagen and edible gelatin, which are extracted from collagen but, compared with enzymatically hydrolyzed collagen, are not degraded.

Although during digestion collagen, edible gelatin or hydrolyzed collagen must be broken down to absorb amino acids, mouse experiments show that because the molecules of hydrolyzed protein are smaller, their absorption rate is higher. Clearly, edible gelatin is rich in collagen.

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