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How Gelatin works and why we need it

Gelatin is made by cooking Collagen. It is almost entirely protein and has many health benefits. It can be used in food production, eaten as bone broth or taken as a supplement.

Gelatin is a protein sourced from Collagen. Gelatin is then further broken down into hydrolysed Collagen. It is a protein that contains 18 amino acids. Nine of these amino acids are essential to us as humans. Essential amino acids mean the body cannot make them itself. These need to be supplied via a balanced diet and consumption. The body can produce non-essential amino acids. Gelatin and Collagen contain both essential and non-essential amino acids.

Gelatin and Collagen are almost entirely of protein 98-99% and has a unique amino acid composition that gives it many health benefits. By taking either Gelatin or hydrolysed Collagen, you are taking good sources of protein / amino acids essential for health and wellbeing.

Collagen is the most common and abundant protein found in people and animals. While Collagen is almost everywhere in the body, it is most abundant in the skin, bones, ligaments and tendons.

  • Contributes to the maintenance of normal bones
  • Necessary for tissue building and repair
  • Contributes to the growth and maintenance of muscle mass

Gelatin and Collagen (Protein) provides structure for tissues, increases the flexibility of the skin and strength of tendons. It is the amino acid profile of these proteins that provide health benefits. Each amino acid has a specific job in the body. Glycine is the most prevalent amino acid found in Gelatin and interestingly, Gelatin/Collagen has the highest amount of Glycine and this is very important for your health.

Amino acids are the building blocks of proteins. They band together in chains to form the stuff from which life is born. This is a two-step process: first, they get together and form peptides or polypeptides, and it is from these groupings that proteins are made.

A total of 20 different kinds of amino acids form proteins, with the types involved determining the shape of the proteins formed. Commonly recognized ones include glutamine, glycine, phenylalanine, tryptophan, and valine. Three of those — phenylalanine, tryptophan, and valine — are essential amino acids for humans; the others are isoleucine, leucine, lysine, methionine, and threonine. This type cannot be synthesized by the body, so they must be ingested through food.

Amino acids make up 75% of the human body. They are essential to nearly every bodily function, and every chemical reaction that takes place in the body depends on them and the proteins that they build.

The essential amino acids must be ingested every day. Failure to get enough of even one of them can result in protein degradation as the human body does not store them for later use, as it does with fats and starches. Amino acids can be found in many places in nature, and more than 300 have been found in the natural world from such diverse sources as microorganisms and meteorites.

Source.

Amino AcidWeight %Mol %Amino AcidWeight %Mol %
Hydroxproline12.210.3Aspartic Acid6.05.0
Serine3.13.3Glutamic Acid10.37.7
Glycine21.031.1Histidine1.10.8
Arginine7.34.6Threonine1.91.7
Proline12.812.3Alanine8.911.1
Tyrosine1.00.6Hydroxylysine1.51.0
Valine2.42.3Methionine0.9.07
Lysine3.52.7Isoleucine1.51.3
Leucine2.72.3Phenyalanine2.11.4

These values vary, especially the minor constituents, depending on the source of the raw material and processing technique.

Gelatin is a protein that contains no tryptophan, and only small amounts of cysteine, methionine, and histidine. Using Gelatin as a major dietary protein is an easy way to restrict the amino acids that are associated with many of the problems of aging. In today’s society, we mainly eat muscle meats that are high in tryptophan and cysteine.