The ancient Egyptians understood how to extract collagen from the skin and tendons of a slaughtered animal. Today, collagen is produced under strict hygienic conditions using an elaborate procedure. Ultimately, it involves proteins which have such a complex and large molecular structure that they confer many other benefits in addition to their water-binding properties.

From today’s perspective, gelatin is once again gaining in importance. It contains no fat, no sugar, and only pure protein in addition to a few mineral salts. This protein source is well balanced and of a high quality – so much so that, for logical reasons, it is expected to be available for human consumption.

Types of gelatin

The choice is yours. BIOGEL produces and markets three major types of gelatin originating from porcine, bovine and fish.

The type of gelatin which should ultimately be used depends on the end consumer’s attitude, the price or various food laws. The main technical differences are shown in the adjacent table.

Porcine Bovine Fish
Process procedures Acidic Basic Acidic
Raw materials Collagen from porcine skin Collagen from bovine skin Collagen from fish skin
Gel strength 80 – 280 Bloom  80 – 280 Bloom 140 – 260 Bloom
Isoelectric point 7.0 – 9.0 4.8 – 5.5 7.0 – 9.0
pH value 4.0 – 5.5 5.0 – 6.5 4.5 – 6.0
Foaming ability High Average Average
Viscosity Average Tends to be high Average
Transparency Very transparent Very transparent Very transparent
Colour Slightly yellow, beige Yellowish Slightly yellow, beige
Tailor-made gelatin

Through the careful selection of raw components, we are able to manufacture gelatin according to your needs and stipulate the quality in separate specifications.

In doing so, the degree of milling plays a decisive role. We have various grinders at our disposal to adjust the granularity. With these grinders it is possible to achieve grain sizes of 4 to 200 mesh.

8 Mesh

20 Mesh

30 Mesh

50 Mesh

100 Mesh

200 Mesh

Collagen hydrolisates (peptides)

Collagen hydrolysate in connection with joint and skin health

In contrast to gelatin, the enzymatic degradation of collagens results in collagen hydrolysate with a smaller molecular structure. For this reason, they are very soluble in water. Collagen hydrolysate is often used in food supplements due to its positive nutritional properties. Collagen hydrolysates are used to prevent and treat cartilage wear in joints. In patients suffering from this ailment, the intake of collagen hydrolysate is expected to lead to a reduction in pain and improvement in joint mobility. A further area of application for collagen hydrolysates with short-chain collagen peptides is the stimulation of skin regeneration with an improvement in skin health.


Several studies have been written on both health topics.
Two of the most important studies are cited below:

In 2011, the research group led by McAlindon et al. was able to demonstrate in a controlled clinical study using MRI technology (Magnetic Resonance Imaging) that a collagen hydrolysate with short-chain collagen peptides not only inhibits the degeneration of articular cartilage, but can also stimulate its regeneration. In 2015, a research group led by G. Schlippe et al. published a paper on the improvement of skin physiology in connection with the oral intake of collagen hydrolysate. In doing so, the clinical dermatological tests demonstrated that an intake over a longer period (> 3 months) significantly improves the skin’s elasticity, moisture and roughness.








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