Quick Search
CAS NUMBER: 68410-45-7
EC NUMBER: 270-082-2
IUPAC NAME: Gelatins, hydrolyzates
Hydrolyzed Gelatin is all derived from Collagen, which can be extracted from the bone, skin and scale of animals such as fish, bovine, porcine or chicken.
Hydrolyzed Gelatin is rich in amino acids and high in nutritional value as shown in clinical studies.
Hydrolyzed Gelatin is also known as collagen hydrolysate, hydrolyzed collagen, hydrolyzed gelatin or collagen peptides.
Hydrolyzed Gelatin is produced by enzymatic hydrolysis of collagen, where the amino acid chains of collagen peptides have been cut into smaller size of 1kD to 3kD to facilitate absorption in the intestine.
Hydrolyzed Gelatin in “hydrolysate” or “hydrolyzed” form is therefore rapidly digestible and highly bioavailable to your body systems.
Hydrolyzed Gelatin has no gelling effect and water soluble.
Benefits Of Hydrolyzed Gelatin:
Hydrolyzed Gelatin is gaining its popularity as nutritional supplement due to the scientifically proven health benefits.
Clinical trials have established the mechanism on how Hydrolyzed Gelatin contributes to
-healthy bone
-joint
-muscle
-skin
-hair
-nail
-among others
The benefits of Hydrolyzed Gelatin towards health and beauty were actually discovered as early as in the 12th century
Hydrolyzed Gelatin is one of the vital components in your body tissues.
Hydrolyzed Gelatin is a structural protein crucial for the structure and strength of your bone, joint, muscle, skin and body systems.
More than 60 scientific studies have been conducted on the efficacy of Hydrolyzed Gelatin in reducing collagen damage and loss in bone, joint, muscle, skin, etc.
Erosion of Hydrolyzed Gelatin can cause:
-Joint degeneration and pain, or arthritis.
-Osteoarthritis, rheumatoid arthritis are the most common types of arthritis affecting adults whilst children can be affected by juvenile arthritis.
-Loss of bone density or osteoporosis, affecting the hardness and strength of bone.
-Muscle weakness.
-Skin ageing, brittle hair or nail, and so forth.
Hydrolyzed Gelatin has shown favorable results in enhancing bone density, joint cartilage and connective tissues like ligament or tendon, muscle strength, skin health and firmness, hair growth or stronger nail; mainly attributable to the nutritional value, biological value and functionality of hydrolyzed collagen:
-Help to stimulate the metabolism of collagen and therefore accelerate the building and repairing of body tissues.
-Rich in special amino acids composition vital to the body tissues, such as Proline, Glycine, Hydroxyproline.
-Much smaller molecular weight which enhance digestibility and bioavailability.
Hydrolyzed Gelatin Features:
Hydrolyzed Gelatin derived from animals can be categorized into more than 20 types, and each type of collagen identified has its unique amino acids composition; hence, the functionalities and benefits.
Native Hydrolyzed Gelatin has very big molecular weight of 300kD in its original form and insoluble; hence, it’s not favorable in terms of absorption.
Hydrolyzed Gelatin is high in protein.
Hydrolyzed Gelatin is produced by hydrolysis of collagenous tissues and has molecular weight of 100kD.
Hydrolyzed Gelatin has a neutral taste and odor, with gelling effect and can only dissolves in hot water.
Hydrolyzed Gelatin Commonly used in foods and capsules.
Hydrolyzed Gelatin formulas are designed to serve as nutritional supplements to support bone, joint, muscle, skin and body systems to stay healthy, strong and radiant.
Hydrolyzed Gelatin is derived from fish collagen whilst collagen hydrolysate from bovine gelatin.
Gelatin and hydrolyzed gelatin are missing pieces in the modern diet.
WHAT IS HYDROLYZED GELATIN?
Hydrolyzed Gelatin is defined as collagen cooked long enough for amino acids to break down into smaller components.
The components are then extracted, filtered and dried into sheets or powder.
When you dissolve Hydrolyzed Gelatin sheets and powder into hot water, they form a gel substance.
Hydrolyzed Gelatin isn’t an instant dispersal product, so it can take two to three minutes for it to fully dissolve.
Once the Hydrolyzed Gelatin dissolves and the water temperature cools down, the gel substance forms.
WHERE DOES GELATIN COME FROM?
Typically, Hydrolyzed Gelatin sources include the skin, bones and connective tissues of cows, chickens, pigs and fish.
However, the human diet drastically changed over time.
In modern times, consuming Hydrolyzed Gelatin as a dietary supplement is one of the most convenient ways to ingest important amino acids and get the same health benefits our ancestors received.
Including Hydrolyzed Gelatin in Recipes:
While we may not consume Hydrolyzed Gelatin the way people did hundreds of years ago, there are many ways to incorporate it into our diet. Some popular gelatin uses include:
-A substitute for eggs in a recipe
-A substance for thickening sauces and soups
-A key ingredient for baked goods like pastries
WHAT IS HYDROLYZED GELATIN?
Hydrolyzed Gelatin is the result of gelatin in hydrolysis.
The act of hydrolyzing something means to break it down by using water.
That’s exactly how Hydrolyzed Gelatin is formed.
After going into an enzyme bath, the natural protein chains in the gelatin are broken up.
What’s left is a substance that’s easier for our bodies to absorb and digest.
Hydrolyzed Gelatin dissolves instantly in hot or cold liquids.
Unlike regular gelatin, Hydrolyzed Gelatin will not form a gel substance.
In fact, it doesn’t change texture at all.
Since it simply dissolves, Hydrolyzed Gelatin is easy to mix into a number of beverages and recipes.
When it comes to adding it to your diet, it’s the more user-friendly option.
Additional Names for Hydrolyzed Gelatin:
If you aren’t familiar with the term “hydrolyzed gelatin,” there’s a good chance you’ve still heard about it.
Alternative names for this substance consist of the following:
-Gelatin hydrolysate
-Collagen peptides
-Collagen protein
-Beef collagen
-Beef collagen hydrolysate
INCLUDING HYDROLYZED GELATIN IN RECIPES
As mentioned earlier, when Hydrolyzed Gelatin dissolves in a warm liquid and the liquid cools, a gel substance is created.
While this makes Hydrolyzed Gelatin a great ingredient for many recipes, the options are limited due to its texture.
On the other hand, Hydrolyzed Gelatin has no consistency once it dissolves into a liquid.
As a result, Hydrolyzed Gelatin can be mixed with nearly any recipe
Hydrolyzed Gelatin is the most abundant protein in your body, while gelatin is a cooked form of collagen.
As such, they share multiple characteristics and benefits.
However, their uses and applications vary significantly.
Therefore, they may not be used interchangeably, and you may have to choose one over the other depending on your needs.
Hydrolyzed Gelatin is a translucent
-colorless
-flavorless food ingredient
-commonly derived from collagen taken from animal body parts.
Hydrolyzed Gelatin is brittle when dry and rubbery when moist.
Hydrolyzed Gelatin may also be referred to as:
-hydrolyzed collagen
-collagen hydrolysate
-gelatine hydrolysate
-hydrolyzed gelatine
-collagen peptides after it has undergone hydrolysis.
Hydrolyzed Gelatin is commonly used as a gelling agent in
-food
-beverages
-medications
-drug
-vitamin capsules
-photographic films and papers
-cosmetics
Substances containing gelatin or functioning in a similar way are called gelatinous substances.
Hydrolyzed Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range.
Hydrolyzed Gelatin is in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts.
Hydrolyzed Gelatin for cooking comes as powder, granules, and sheets.
Instant types can be added to the food as they are; others must soak in water beforehand.
Properties:
Hydrolyzed Gelatin is a collection of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish. During hydrolysis, some of the bonds between and within component proteins are broken.
Hydrolyzed Gelatins chemical composition is, in many aspects, closely similar to that of its parent collagen.
Photographic and pharmaceutical grades of gelatin generally are sourced from cattle bones and pig skin.
Hydrolyzed Gelatin is classified as a hydrogel.
Hydrolyzed Gelatin is nearly tasteless and odorless with a colorless or slightly yellow appearance.
Hydrolyzed Gelatin is transparent and brittle, and it can come as sheets, flakes, or as a powder.
Polar solvents like hot water, glycerol, and acetic acid can dissolve Hydrolyzed Gelatin, but it is insoluble in organic solvents like alcohol.
Hydrolyzed Gelatin absorbs 5–10 times its weight in water to form a gel.
The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress (thixotropic).
The upper melting point of gelatin is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin.
The viscosity of the gelatin-water mixture is greatest when the gelatin concentration is high and the mixture is kept cool at about 4 °C (39 °F).
Commercial Hydrolyzed Gelatin will have a gel strength of around 90 to 300 grams Bloom using the Bloom test of gel strength.
Hydrolyzed Gelatin's strength (but not viscosity) declines if it is subjected to temperatures above 100 °C (212 °F), or if it is held at temperatures near 100 °C for an extended period of time.
Hydrolyzed Gelatins have diverse melting points and gelation temperatures, depending on the source. For example, gelatin derived from fish has a lower melting and gelation point than gelatin derived from beef or pork.
Composition:
When dry, Hydrolyzed Gelatin consists of 98–99% protein, but it is not a nutritionally complete protein since it is missing tryptophan and is deficient in isoleucine, threonine, and methionine.
The amino acid content of Hydrolyzed Gelatin is the same as collagen.
Hydrolyzed Gelatin contains 19 amino acids, predominantly glycine (Gly) 26–34%, proline (Pro) 10–18%, and hydroxyproline (Hyp) 7–15%, which together represent around 50% of the total amino acid content.
Hydrolyzed Gelatin is responsible for close packing of the chains.
Presence of proline restricts the conformation.
This is important for gelation properties of gelatin.
Other amino acids that contribute highly include: alanine (Ala) 8–11%; arginine (Arg) 8–9%; aspartic acid (Asp) 6–7%; and glutamic acid (Glu) 10–12%
Production:
The worldwide demand of Hydrolyzed Gelatin was about 620,000 tonnes (1.4×109 lb) in 2019.
On a commercial scale, Hydrolyzed Gelatin is made from by-products of the meat and leather industries.
Most Hydrolyzed Gelatin is derived from pork skins, pork and cattle bones, or split cattle hides.
Hydrolyzed Gelatin made from fish by-products avoids some of the religious objections to gelatin consumption.
The raw materials are prepared by different curing, acid, and alkali processes that are employed to extract the dried collagen hydrolysate.
These processes may take several weeks, and differences in such processes have great effects on the properties of the final gelatin products.
Hydrolyzed Gelatin also can be prepared at home.
Boiling certain cartilaginous cuts of meat or bones results in gelatin being dissolved into the water.
Depending on the concentration, the resulting stock (when cooled) will form a jelly or gel naturally.
This process is used for aspic.
While many processes exist whereby collagen may be converted to gelatin, they all have several factors in common.
The intermolecular and intramolecular bonds that stabilize insoluble collagen must be broken, and also, the hydrogen bonds that stabilize the collagen helix must be broken.
The manufacturing processes of gelatin consists of several main stages:
-Pretreatments to make the raw materials ready for the main extraction step and to remove impurities that may have negative effects on physicochemical properties of the final gelatin product.
-Hydrolysis of collagen into gelatin.
-Extraction of gelatin from the hydrolysis mixture, which usually is done with hot water or dilute acid solutions as a multistage process.
-The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, rutting, grinding, and sifting to remove the water from the gelatin solution, to blend the gelatin extracted, and to obtain dried, blended, ground final product.
Pretreatments:
If the raw material used in the production of the gelatin is derived from bones, dilute acid solutions are used to remove calcium and other salts.
Hot water or several solvents may be used to reduce the fat content, which should not exceed 1% before the main extraction step.
If the raw material consists of hides and skin; size reduction, washing, removal of hair from hides, and degreasing are necessary to prepare the hides and skins for the hydrolysis step.
Hydrolysis:
After preparation of the raw material, i.e., removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin through hydrolysis.
Gelatin hydrolysis is performed by one of three different methods: acid-, alkali-, and enzymatic hydrolysis.
Acid treatment is especially suitable for less fully cross-linked materials such as pig skin collagen and normally requires 10 to 48 hours.
Alkali treatment is suitable for more complex collagen such as that found in bovine hides and requires more time, normally several weeks.
The purpose of the alkali treatment is to destroy certain chemical crosslinks still present in collagen. Within the gelatin industry, the gelatin obtained from acid-treated raw material has been called type-A gelatin and the gelatin obtained from alkali-treated raw material is referred to as type-B gelatin.
Advances are occurring to optimize the yield of gelatin using enzymatic hydrolysis of collagen.
The treatment time is shorter than that required for alkali treatment, and results in almost complete conversion to the pure product.
The physical properties of the final gelatin product are considered better
Extraction:
Extraction is performed with either water or acid solutions at appropriate temperatures.
All industrial processes are based on neutral or acid pH values because although alkali treatments speed up conversion, they also promote degradation processes.
Acidic extraction conditions are extensively used in the industry, but the degree of acid varies with different processes.
This extraction step is a multistage process, and the extraction temperature usually is increased in later extraction steps, which ensures minimum thermal degradation of the extracted gelatin.
Recovery:
This process includes several steps such as:
-filtration
-evaporation
-drying
-grinding
-sifting
These operations are concentration-dependent and also dependent on the particular gelatin used.
Hydrolyzed Gelatin degradation should be avoided and minimized, so the lowest temperature possible is used for the recovery process.
Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure.
A deteriorated peptide structure would result in a low gel strength, which is not generally desired.
Uses:
Early history of food applications;
The 10th-century Kitab al-Tabikh includes a recipe for a fish aspic, made by boiling fish heads.
A recipe for jelled meat broth is found in Le Viandier, written in or around 1375.
In 15th century Britain, cattle hooves were boiled to produce a gel.
By the late 17th century, the French inventor Denis Papin had discovered another method of gelatin extraction via boiling of bones.
An English patent for Hydrolyzed Gelatin production was granted in 1754.
In 1812, the chemist Jean-Pierre-Joseph d'Arcet (fr) further experimented with the use of hydrochloric acid to extract gelatin from bones, and later with steam extraction, which was much more efficient.
The French government viewed gelatin as a potential source of cheap, accessible protein for the poor, particularly in Paris.
Food applications in France and the United States during 19th century appear to have established the versatility of gelatin, including the origin of its popularity in the US as Jell-O.
From the mid 1800s, Charles and Rose Knox of New York manufactured and marketed gelatin powder, diversifying the appeal and applications of gelatin.
Culinary Uses:
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and nonfood products.
Common examples of foods that contain Hydrolyzed Gelatin are:
-gelatin desserts
-trifles
-aspic
-marshmallows
-candy corn
-confections such as Peeps
-gummy bears
-fruit snacks
-jelly babies.
Hydrolyzed Gelatin may be used as:
-a stabilizer
-thickener
or texturizer in foods such as:
-yogurt
-cream cheese
-margarine
Hydrolyzed Gelatin is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume.
Hydrolyzed Gelatin also is used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or xiaolongbao, as well as Shengjian mantou, a type of fried and steamed dumpling.
The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness.
Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.
Isinglass is obtained from the swim bladders of fish.
Hydrolyzed Gelatin is used as a fining agent for wine and beer.
Besides hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin.
Cosmetics:
In cosmetics, hydrolyzed collagen may be found in topical creams, acting as a product texture conditioner, and moisturizer.
Hydrolyzed Gelatin implants or dermal fillers are also used to address the appearance of wrinkles, contour deficiencies, and acne scars, among others.
The U.S. Food and Drug Administration has approved its use, and identifies cow (bovine) and human cells as the sources of these fillers.
According to the FDA, the desired effects can last for 3–4 months, which is relatively the most short-lived compared to other materials used for the same purpose
Other Technical Uses:
-Certain professional and theatrical lighting equipment use color gels to change the beam color.
Historically, these were made with gelatin, hence the term, color gel.
-Originally, Hydrolyzed Gelatin constituted the shells of all drug and vitamin capsules to make them easier to swallow.
While it typically still does hypromellose, a vegetarian-acceptable alternative to gelatin which is more expensive to produce, is also used.
-Some animal glues such as hide glue may be unrefined gelatin.
-Hydrolyzed Gelatin is used to hold silver halide crystals in an emulsion in virtually all photographic films and photographic papers.
Despite significant effort, no suitable substitutes with the stability and low cost of gelatin have been found.
-Hydrolyzed Gelatin Used as a carrier, coating, or separating agent for other substances, for example, it makes β-carotene water-soluble, thus imparting a yellow color to any soft drinks containing β-carotene.
-Hydrolyzed Gelatin is used to test and measure the performance of bullets shot from firearms.
-Hydrolyzed Gelatin is used as a binder in match heads and sandpaper.
-Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen (hydrolysate).
-Hydrolyzed Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-nineteenth century.
In modern times, it is mostly found in watercolor paper, and occasionally in glossy printing papers, artistic papers, and playing cards.
Hydrolyzed Gelatin maintains the wrinkles in crêpe paper.
-Biotechnology: Gelatin is also used in synthesizing hydrogels for tissue engineering applications.
Hydrolyzed Gelatin is also used as a saturating agent in immunoassays, and as a coat.
Hydrolyzed Gelatin degradation assay allows visualizing and quantifying invasion at the subcellular level instead of analyzing the invasive behavior of whole cells, for the study of cellular protrusions called invadopodia and podosomes, which are protrusive structures in cancer cells and play an important role in cell attachment and remodeling of the extracellular matrix (ECM).
PHYSCIAL PROPERTIES OF HYDROLYZED GELATIN:
-Assay: 95.00 to 100.00
-Food Chemicals Codex Listed: No
-Storage temperature: 20-25°C
-Form: Powder
-Color: White
-Odor: Neutral
-Relative Bulk Density: 0.3g/cc unpacked
-Solubility in Water: Very
-Partician Coefficient: n-OCTANOL/WATER
-10% Viscosity: 1-3 mPas at 30°C
The story of Hydrolyzed Gelatin actually starts with a protein called collagen.
Hydrolyzed Gelatin is the most important protein in connective tissue, skin, and bones; you actually have more collagen in your body than any other type of protein.
Degradation or lack of Hydrolyzed Gelatin can cause problems from skin wrinkles to osteoporosis
Hydrolyzed Gelatin comes into this because people rarely eat skin and tendons raw; they cook them.
And cooking the collagen transforms it into gelatin.
Hydrolyzed Gelatin is the cooked form of collagen
Hydrolyzed Gelatin’s the way we can eat the beneficial amino acids in the collagen without having to sit down to a lovely plate of raw tendons for dinner.
Hydrolyzed Gelatin may help normalize gut hormones in people with obesity.
Hydrolyzed Gelatin and collagen are both also great for your gut
They help heal intestinal permeability (“leaky gut”) and restore the normal mucosal layer in the gut.
CHEMICAL PROPERTIES OF HYDROLYZED GELATIN:
-Chemical Stability: Stable under normal ambient temperatures
-Total Ash: 2.0% max
-Protein: 91% min.
-Moisture: 8 % max.
-10% SOLUTION pH: 5.0 – 6.5 at 30 °C
Hydrolyzed Gelatin specifically also has some great culinary uses
Hydrolyzed Gelatin don’t discount the benefits of making healthy food tastier.
For one thing, gelatin makes your pan sauces awesome.
Hydrolyzed Gelatin is a common ingredient in:
-soups
-broths
-sauces
-gummy candies
-marshmallows
-cosmetics
-medications
This common thickening and gelling agent is an animal-based product that contains high levels of protein.
Manufacturers produce gelatin by processing animal bones, cartilage, and skin.
They may use the bodies of cows or fish, for example.
The process extracts the collagen, a fibrous protein that connects muscles, bones, and skin, and turns it into gelatin, a flavorless, colorless, jelly-like substance
Hydrolyzed Gelatin may provide a number of health benefits.
Is Hydrolyzed Gelatin Gluten Free?
Gelatin is gluten free. However, some products that contain it, such as soups and desserts, may also contain gluten.
Is Hydrolyzed Gelatin a Protein?
Hydrolyzed Gelatin is a high protein product.
For example, 100 grams (g) of dry gelatin powder contain more than 85 g of protein
Aminoacids in Hydrolyzed Gelatin:
Protein consists of various amino acids, and Hydrolyzed Gelatin contains several of these.
The types of amino acids in Hydrolyzed Gelatin-based foods depend on the specific food, the source of the gelatin, and its processing.
TypicallyTrusted Source, the most abundant amino acids in Hydrolyzed Gelatin are glycine and proline.
The bones and organs of some animals contain the amino acids in Hydrolyzed Gelatin, and by eating gelatin, a person can obtain these amino acids.
STORAGE OF HYDROLYZED GELATIN:
Hydrolyzed Gelatin should be stored at between 20-25°C temperatures.
Hydrolyzed Gelatin should be kept away from places where it can get moisture.
Hydrolyzed Gelatin should preferably be stored in glass bottles.
Hydrolyzed Gelatin should be stored in a clean, well-ventilated place.
Hydrolyzed Gelatin Sulfonate should be stored in tightly closed containers.
Hydrolyzed Gelatin should be stored separately from other reagents.
SYNONYMS:
gelatin hydrolyzate
gelatin hydrolyzed
gelatins hydrolyzates
hydrolyzates gelatins
Gelatins, hydrolyzates
Enzymatic digest of gelatin
EINECS 270-082-2
Enzymaticdigestofgelatin;
Gelatinhydrolyzate;
Gelatins,hydrolyzates;
LIQUID BLOCKING REAGENT;
BLOCKING REAGENT CA;
BLOCKING REAGENT GE;
Gelatinen, Hydrolysate;
