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Gelatin Technical Data

Our Gelatin is "A Grade" premium 100% Australian Beef Gelatin, sourced from only the best Australian beef cattle hides and skin. Our food grade gelatin is kosher compliant and Halal certified. It is unflavoured, and contains no gluten, dairy, cholesterol, sugar, fat or MSG. Australia produces some of the finest cattle with our open green pastures allowing our cattle to roam freely. Australia’s strict quality standards ensures only the best beef is produced. A product we can be proud of.

Gelatin is derived from the skin and white connective tissue of animals. Gelatin does not occur free in nature, and cannot be recovered from horns, hoofs and other non-collagen containing parts of vertebrate animals. There are no plant sources of gelatin and there is no chemical relationship between gelatin and other materials referred to as ”vegetable gelatin”, such as seaweed extracts. (Meaning vegetable/ plant sourced gelatin does not have the same health benefits as the collagen in Gelatin.)

The earliest commercial production of gelatin appears to have been in Holland around 1685. Followed shortly thereafter in England about 1700. The first commercial production of gelatin in the USA was in Massachusetts in 1808. Gelatin is an important material finding application in the food, pharmaceutical and photographic industries.

Throughout the entire process, strict attention is paid to Good Manufacturing Practices and HACCP programs to ensure purity of the gelatin. The product is tested at various intervals during production and as a finished product to ensure compliance with customer and international standards.

Gelatin is mostly known for its food grade and cooking qualities, however there are hydrolysed products also made from the same source. The difference is, in processing they use different enzymes to extract or enhance the different properties of the collagen.

  • The food grade is 88% protein and 12% moisture (water and residual salts).
  • The hydrolysed is 96% protein and 4% moisture (water and residual salts).
  • Hydrolysed has less moisture therefore has a smaller molecular weight of 3 KiloDaltons compared to the food grade at 180 KiloDaltons. ( a measure of mass)

Neither the hydrolysed nor the food grade contain added preservatives. The food grade may contain traces of sulphate due to alkaline and acid washing as part of the cleaning process.

The food grade is Australian derived bovine (vet checked and certified cattle). The hydrolysed is German derived bovine (vet checked and certified cattle).

The Hydrolysed forms have been enzymatically treated to reduce the molecular weight. This allows for quicker absorption making it easier for the body to utilise. This process also changes it from gelling to non-gelling. Of the 20 amino acids present in the human body Gelatin contains 18. Gelatin contains high percentages of glycine, alanine and proline. These particular amino acids are responsible for the unusual fibrous property of collagen.

  • Alanine – muscle energy, connective tissue, sugar metabolism
  • Glycine – wound healing, sugar metabolism,
  • Proline – health of joints, tendons & ligaments, critical component of cartilage, works with Vit C in keeping skin and joints healthy.

Gelatin contains no tryptophan and very little cysteine. Tryptophan and cysteine are anti-metabolic amino acids.


Our gelatin contains no sugar, gluten, dairy, fat, or MSG


  • Derived from Australian bovine (cow), collagen source (skin, connective tissue, bones)
  • Australian cattle, all vet checked and certified
  • 88% pure protein, 12% moisture (water and residual salts)


  • Derived from German bovine (cow), collagen source (skin, connective tissue, bones).
  • German cattle, all vet checked and certified
  • 96% pure protein, 4% moisture (water and residual salts)


  • See the individual packs for the dosage required.
  • The dosage on the pack is the minimum amount required to cause the positive effect.
  • Take more if required or desired.
  • Feed back from some customers is they benefited from higher doses.

*Information sourced from the Gelatin Manufacturer’s institute of America, Gelatin handbook, written and produced by the members of the GMIA.


Amino Acid Weight %Mol % Amino Acid Weight % Mol %
Hydroxproline 12.2 10.3 Aspartic Acid 6.0 5.0
Serine 3.1 3.3 Glutamic Acid 10.3 7.7
Glycine 21.0 31.1 Histidine 1.1 0.8
Arginine 7.3 4.6 Threonine 1.9 1.7
Proline 12.8 12.3 Alanine 8.9 11.1
Tyrosine 1.0 0.6 Hydroxylysine 1.5 1.0
Valine 2.4 2.3 Methionine 0.9 .07
Lysine 3.5 2.7 Isoleucine 1.5 1.3
Leucine 2.7 2.3 Phenyalanine 2.1 1.4


Serving size Per 100g per serve 15g (approx. 1 tablespoon)
Energy KJ 1500 KJ
Protein 88 g
Fat, total 0 g
– Saturated 0 g
Carbohydrate 0 g
– Sugars 0 g
– Starch 0 g
– Polyols 0 g
Fiber 0 g
Sodium 300 mg

Collagen Hydrolysate Muscle and joint formulation Protein Fortification

Serving size Per 100g per serve 5g (approx. 1 tablespoon) per 15g (approx. 1 – 1.5 tbs)
Energy KJ 1502 KJ
Protein 96 g
Fat, total 0 g
– Saturated 0 g
Carbohydrate 0 g
– Sugars 0 g
– Starch 0 g
– Polyols 0 g
Fiber 0 g
Sodium 0.5%

Amino acids. Why do we need them?? And what the heck are they?? And if I need them so bad – where can I get some??

It sounds like some weird fad that healthy people harp on about, but they are essential to your ongoing wellbeing.

An amino acid is an organic compound. These organiccompounds are the basic building blocks of proteins. Proteins are essential for us to survive and our body to grow and be strong. They are super important for the growth and repair of the human body.
Protein is the major structural component of all cells in the body. Without protein the cells and body will start to break down and die off. When enough die you will have some serious health issues. High doses of proteins are available from Gelatin which can be taken as a daily supplement.

In short, we need these amino acids to provide protein to the cells in our body, so we can be healthy and survive.

There are 3 classes of amino acids

Essential amino acids

Essential amino acids cannot be made by the body, therefore we need to get them from our food. The nine essential amino acids are:

  • histidine • isoleucine • leucine • lysine • methionine • phenylalanine • threonine • tryptophan • valine

Non-essential amino acids

Non-essential amino acids can be produced by the body and it is not essential to obtain these amino acids from the diet. They include:  

  • alanine • asparagine • aspartic acid • glutamic acid

Conditional amino acids

Conditional amino acids are usually not essential, except in times of illness and stress. They include:  • arginine • cysteine • glutamine • glycine • ornithine • proline • serine • tyrosine

Gelatin is a protein that contains 18 out of the 20 amino acids that are found in the human body.

The four main amino acids in gelatin are

  • Glycine, It acts as a neurotransmitter and plays a vital role in healing wounds.
  • Proline, Helps in regeneration of new skin.
  • Hydroxyproline, is formed through the breakdown of the amino acid proline in the gastrointestinal tract and is essential for the stability of the collagen molecule.
  • Alanine, Helps in removal of toxic from our body.

These four amino acids are responsible for things like repairing damaged tissue, convert glucose to energy, create muscle tissue, maintenance of healthy skin, joint mobility, strengthening the gastro intestinal tract and elimination of toxins from the liver.

Functions of Essential Amino Acids:

  • Phenylalanine: Helps in boosting memory power and helps to maintain a healthy nervous system.
  • Valine: Helps in growth of muscles.
  • Threonine: It promotes the functioning of immune system.
  • Tryptophan: Plays a vital role in maintaining our appetite.
  • Isoleucine: Plays a vital role in synthesis of hemoglobin and it is a major component of RBC (red blood cells)
  • Methionine: Helps in maintaining a good and healthy skin.
  • Leucine: It promotes the synthesis of growth hormones.
  • Lysine: They are involved in the synthesis of enzymes and other hormones.
  • Histidine: Helps in the production and synthesis of both RBC (red blood cells) and WBC (white blood cells)

Functions Non-Essential Amino Acids:

  • Alanine: Helps in removal of toxic from our body.
  • Cysteine: It provides resistance to our body and inhibits the growth of hairs, nails and etc.
  • Cystine: It functions as an antioxidant and protects our body against radiation and pollutions.
  • Glutamine: It is necessary for the synthesis of RNA and DNA.
  • Glycine: It acts as a neurotransmitter and plays a vital role in healing wounds.
  • Glutamate: Helps in removal of toxic from our body.
  • Arginine: It promotes the biosynthesis of proteins.
  • Tyrosine: It plays a vital role in the production of T3 and T4 thyroid hormones.
  • Serine: Helps in growth of muscles.
  • Asparagines: Helps in the formations of purines and pyrimidines for the DNA synthesis.
  • Aspartic acid: It is similar toasparagines amino acids. It promotes the synthesis of other amino acids.
  • Proline: Helps in regeneration of new skin.