Nutritional aspects

Gelatin is a readily usable and easily digestible food protein. It contains neither fat nor carbohydrates and is free of preservatives. Regular gelatin contains about 85% of protein and less than 2% mineral salts, with the balance consisting of water. Even higher protein values are obtained with hydrolysates (collagen peptides) (>97% on dry solids) and cold soluble gelatins.

Gelatin consists of 18 different amino acids arranged in a unique sequence. Gelatin contains 8 of the 9 essential amino acids required for human nutrition with the only amino acid lacking being tryptophan. Since gelatin is typically used in combination with other foods it nevertheless provides a valuable nutritive combination when balanced with other proteins normally present in the diet.

Gelatin has a relatively low energy value with a theoretical caloric value of 3.5 Calories/gram.

The nutritional properties of collagen peptides are valued in dietetics, sports medicine, joint & bone health, skin health and hair & nail care. Research has indicated that collagen peptides have a valuable role to play in joints and bone health. A regular intake of collagen peptides reduces the pain and swelling of arthritis. It also supports osteoporosis cures and helps to maintain healthy bones.