Gelatin is typically derived from bovine, porcine, and fish sources, depending on application requirements and regulatory considerations.

Bloom strength measures the gel strength of gelatin and helps determine its suitability for specific applications such as capsules, confectionery, or desserts.

Gelatin should be stored in a cool, dry place away from moisture and strong odors to maintain its quality and performance.

Gelatin is considered a clean-label ingredient due to its natural origin and multifunctional properties, which reduce the need for additional additives.

Collagen peptides are obtained by enzymatic hydrolysis of collagen, resulting in smaller protein fragments that are easy to dissolve and incorporate into various formulations.

While gelatin forms gels, collagen peptides are highly soluble and do not gel, making them suitable for beverages, powders, and protein-enriched products.

Collagen peptides can be sourced from bovine, chicken, marine, and poultry origins, depending on formulation and market requirements.

Yes, collagen peptides are designed for high solubility and are suitable for clear beverages, hot drinks, and ready-to-mix formulations.

High-quality collagen peptides are neutral in taste and odor, allowing easy incorporation into a wide range of products.

Yes, gelatin and collagen peptides can be used together in certain formulations where both structural functionality and protein enrichment are required.

Both ingredients support sustainability by utilizing natural raw materials and contributing to efficient resource utilization within the food and nutrition value chain.