What it is
Collagen is the structural protein of hide, bone and connective tissue, built from repeating glycine-proline-hydroxyproline motifs wound into a triple helix. Hydrolysis breaks that structure down. Cleaned raw material is demineralised and conditioned, the collagen is extracted, and then specific proteases cut the chains to a target peptide range before the solution is filtered, concentrated, spray dried and milled. Process control over the enzyme step is what sets the final molecular weight distribution.
Formulation considerations
The functional appeal is what the hydrolysate does not do. It does not gel, does not thicken appreciably, and does not cloud a clear solution, which lets it carry a large protein load in a format where whey or casein would be impossible. Addition rates of 10 g or more per serve in a clear drink are routine. Taste is mild with a faint savoury or broth note at higher concentrations, usually covered by fruit flavour and modest sweetening. The protein is incomplete, lacking tryptophan and low in several essential amino acids, so where a complete profile is needed it should be blended rather than used alone. It is stable to heat and across a wide pH range, so retort and hot-fill processing are workable.
Applications
Common uses include single-ingredient collagen powders and sachets, clear and flavoured beverages, coffee creamers, protein bars, chews and gummies, and clinical nutrition. Available in bulk quantities, with pricing on application.
Applications
- Collagen powders and sachets
- Clear and flavoured beverages
- Protein bars and chews
- Gummies and confectionery
- Creamers and coffee blends
- Clinical and medical nutrition
Handling and storage
Store sealed in the original packaging below 25°C in a dry area with relative humidity under 65%. Typical shelf life is 36 months from manufacture. The powder is hygroscopic and will cake if the liner is left open in humid conditions. It dissolves in cold water without heating, though gentle agitation prevents surface clumping at high addition rates.
Common questions
What is the difference between collagen peptides and gelatin?
Both come from collagen, but gelatin retains chains long enough to form a thermoreversible gel, whereas peptides are hydrolysed further and do not gel at any practical concentration. Peptides also dissolve in cold water, while gelatin requires hydration and heating.
Are bovine collagen peptides soluble in cold water?
Yes. The hydrolysate dissolves fully in cold water, typically at 20% or more by weight, giving a low-viscosity and near-clear solution. This is why it is widely used in clear beverages and stick packs.
Is a TSE or BSE statement available for bovine collagen?
Yes. A TSE and BSE statement covering the raw material and process is supplied with the lot documentation, along with the Certificate of Analysis and allergen declaration.
What molecular weight range do the peptides fall in?
Average molecular weight is typically between 2,000 and 5,000 daltons. Narrower or lower ranges can be sourced where a specific peptide profile is required, and the figure for the lot supplied is confirmed on the Certificate of Analysis.