Prepared Foods’ R&D Application Seminar speakers showcase the functional basics and benefits of collagen proteins, enzymes, fibers, and more
Collagen proteins—gelatin, cold water-soluble gelatin and collagen peptides—are building blocks for innovative products. Pure proteins, derived mainly from pig and beef hide and bone, and subject to a quality-controlled process—these functional ingredients provide benefits to foods and pharmaceuticals.
Gelatin, with a relatively high molecular weight, is functional in gelling, water-binding, foaming, elasticity, emulsifying, film forming and viscosity. Collagen peptides with lower molecular weights are cold water-soluble; have no gelling properties; and are used in beauty-from-within products, bone and joint health products, and protein supplementation.