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 (Peptide)

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.








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