Gelatin Vs Hydrolysate Gelatin: Which One Is Better

You will find very many excellent consumable products made from either Gelatin or Hydrolysate Gelatin. In as much as they serve different purposes, the question we will always ask is, how do the two compare?

What is Gelatin?

We can define gelatin as a collagen that has undergone sufficient processing to effectively break down the amino acids in it. The result is very small amino acid components that are dried into powder after extraction.

Your gelatin manufacturer normally obtains this product from the connective tissues and bones of cows and pigs. They can also source it from the fish skin and bones to form what is called fish gelatin.

What is Hydrolysate Gelatin?

We define this as the product we obtain from the hydrolysis of gelatin. Ideally, it means that the Gelatin undergoes some form of breakdown in the presence of water.

Normally, this procedure takes place in an enzyme bath where the protein chains in the Gelatin are disintegrated. This produces the Hydrolysate Gelatin that can easily be absorbed and digested by our bodies.

From these definitions, you can see that the two are not the same. You notice that the Hydrolysate Gelatin undergoes a more intense processing method.

This ensures that its proteins are efficiently broken down into very small pieces. However, they contain the same type of amino acids but their chemical properties differ.

Hydrostate Gelatin
Hydrostate Gelatin

Comparing Gelatin to Hydrolysate Gelatin

We are going to check various aspects of these two and see how they compare. Here is a brief description of some of them:

· Nutritional Profile

You will find that they have a strikingly similar nutritional profile with a slight variation in the calories. They have a protein content of 12 grams each, in carbs or fat, and calories of 50 for Hydrolysate Gelatin and 47 for Gelatin.

Since they are both purely made of protein, every serving of both contains the same amount of nutrients. The same applies to the number of amino acids.

Healthwise, products such as Beef Gelatin improve the health of your gut, joints, and bones. Hydrolyzed Gelatin also improves your skin’s collagen density which prevents wrinkles and dryness.

· Solubility

When it comes to their liquid-dissolving properties, you can dissolve Gelatin in only hot water. This will result in the generation of a substance that is gel-like once the solution cools.

On the other hand, you can dissolve your hydrolysate Gelatin in both cold and hot water. Note that this will have no significant impact on the solution’s texture.

· Consumption

The fact that Gelatin is thick means you can consume it with foods such as dairy products or baked foods. As for the Hydrolysate Gelatin, you can incorporate it into any cooking recipe.

· Formation Process

Hydrolysate Gelatins are formed by fully hydrolyzing them. Your Gelatin Manufacturer has to ensure that all amino acid long chains are completely disintegrated into smaller ones.

Gelatins are only partially hydrolyzed. That is the reason you can only dissolve it in hot water.

· Available Form

You can find Hydrolysate Gelatin in both solid and liquid forms. They are commonly available as capsules, in powder form, or in liquid solution.

The form in which you can access Gelatin is strictly in solid form. They mainly exist as ground powder, powdered sheets, or granulated powder.

· Application

You can put Gelatin into several applications such as using it as a nutritional supplement. You can as well use it as a thickener or gel for various types of food.

As for the Hydrolysate Gelatin, your application areas are extremely limited. You will most likely just use it as a nutritional supplement and that is as far as you go.

· Flavor

Both Gelatin and Hydrolysate Gelatin have no known flavor. If you give them a taste, you will realize that they are tasteless.

· Digestion

It is much easier for your body to digest Hydrolysate Gelatin. This is because the amino acid bonds have been broken down to very small particles that your body can easily absorb and digest.

It will take your body more time to digest the same amount of Gelatin. This is due to the large Amino Acid particles in them.

· Chemical Profile

We can compare the chemical composition of Hydrolysate Gelatin to that of proteins having smaller molecules. For Gelatin, we can equate its chemical composition to that of protein molecules having bigger molecules.



You now have a better understanding of the two and can make a good judgment on which is better. Since they have similar benefits, the choice you make is largely dictated by your intended application purpose.

Take the example of Hydrolyzed Gelatin, many people prefer using it as a nutritional supplement due to easy digestion. It can also easily dissolve in your morning cup of coffee or any drink or food that you decide to take.

If you’re dealing with foods that require some form of structure to be presented for consumption, then Gelatin will do you good. An example of such foods include cheesecakes or sauces.

More Resources:

Gelatin – Source: YASIN GELATIN

Collagen – Source: YASIN GELATIN

Hydrolyzed Gelatin – Source: CUSTOM COLLAGEN

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