NB

Gelatin and collagen peptide are similar in that they are both derived from collagen. It is different from the structure and performance. Since both have different properties, they are used differently Source. The differences as below:

Collagen: Collagen comprises a family of genetically distinct molecules, all of which have a unique triple helix configuration of three polypeptide subunits known as alpha-chains. Each chain contains around 1,000 amino acids, and usually features an amino acid sequence consisting of glycine, proline and hydroxyproline. Actually, we say the collagen which the molecular weight is more than 300,000 Da , it can’t be absorbed by human’s body. The other one is small molecular weight collagen It is either heated to a high temperature or enzymatically treated to reduce the "Molecular weight" which limits its ability to congeal. Hydrolysis results in the reduction of collagen protein fibrils of about 300,000 Da into smaller peptides ( The molecular weight it is control in 6000Da ). And we call that collagen peptide, it can be easily absorbed by human’s body.

As the Diversity and complexity of the collagen structure, coupled with its low antigen with other synthetic materials can’t be compared, biodegradability, bio-compatibility and biological activity, so decided it is important in many fields like medical, cosmetic, food, chemical industry and so on. Gelatin (Partially Hydrolyzed Collagen): The gelatin is collagen in the presence of acid, alkali and enzymes or high temperature denaturing products , When the collagen triple helix strands are broken down to the point of being pulled apart into individual strands, you are left with gelatin (partially hydrolyzed collagen). The amino acid composition of gelatin was similar to that of collagen, but due to the difference of pretreatment, the composition of the composition could be different . In general , the molecular weight around 15000da to 250000da. Gelatin will only dissolve in hot water, and will congeal into a jelly when it’s cooled, so it would be best used in gummy recipes, jello, etc.