Can You Use Collagen to Thicken? Exploring the Truth for Nutrition and Cooking

November 3, 2025 •

4 min read

According to scientific studies, the thickening properties of collagen depend entirely on its form. If you’ve ever wondered, "Can you use collagen to thicken?" the answer is that while standard hydrolyzed collagen (peptides) dissolves without changing texture, another form derived from collagen, known as gelatin, is a powerful gelling and thickening agent.

Quick Summary

The ability of a collagen product to thicken depends on its processing. Hydrolyzed collagen, or collagen peptides, dissolves seamlessly into liquids without affecting consistency. Gelatin, a partially hydrolyzed form of collagen, is the product that creates a gel when cooled, making it ideal for thickening. Understanding this distinction is key for successful cooking.

Key Points

Collagen Peptides Don't Thicken: Hydrolyzed collagen, or peptides, dissolves completely in both hot and cold liquids and has no gelling ability.
Gelatin is the Thickener: Gelatin is a partially broken-down form of collagen that creates a gel when mixed with hot liquid and cooled, making it a functional thickener.
Bone Broth is a Natural Source: High-quality bone broth contains naturally occurring gelatin that thickens as it cools.
Choose the Right Product for the Job: Use collagen peptides for adding nutrition without altering texture, and use gelatin specifically for thickening or gelling recipes.
Processing Determines Function: The key difference lies in the level of hydrolysis; full hydrolysis creates non-gelling peptides, while partial hydrolysis results in gelling gelatin.
Temperature Matters for Gelatin: Gelatin must be dissolved in hot liquid to activate its gelling properties, while peptides dissolve universally.

Understanding the Different Forms of Collagen

When it comes to answering the question of whether you can use collagen to thicken, the most crucial factor is understanding the type of collagen product you're using. The term 'collagen' is often used broadly, but supplements and culinary products come in different forms with distinct properties. The two most common are hydrolyzed collagen and gelatin.

Hydrolyzed Collagen (Collagen Peptides)

Hydrolyzed collagen, also known as collagen peptides, is a form of collagen that has been fully broken down through a process called hydrolysis. This process breaks the long amino acid chains of native collagen into much smaller, more digestible peptides. This smaller molecular size is what makes it so different in the kitchen. As a result, hydrolyzed collagen:

Does not thicken: It dissolves easily in both hot and cold liquids, such as coffee, smoothies, and water, without altering the texture.
Is highly bioavailable: The smaller peptides are easier for the body to absorb and utilize.
Is tasteless and odorless: It blends into most foods and beverages without affecting their flavor.

Gelatin (Partially Hydrolyzed Collagen)

Gelatin is also derived from collagen, but it is only partially hydrolyzed. This leaves its amino acid chains partially intact, which allows it to form a gel when mixed with hot liquid and subsequently cooled. Gelatin is the product responsible for the classic jiggly texture of jellies and gummies. Key characteristics include:

Thickening ability: It acts as a gelling agent, making it perfect for thickening sauces, puddings, and soups upon cooling.
Hot liquid required: Unlike collagen peptides, gelatin only dissolves in hot liquid.
Culinary applications: It is the go-to for recipes that need a specific, thickened or gelled texture.

Culinary Applications: How to Use Each Product

Choosing between collagen peptides and gelatin depends entirely on your recipe and the outcome you desire. For boosting the nutritional content of a dish without changing its texture, collagen peptides are the right choice. However, if you need a true thickening agent, gelatin is the clear winner.

Recipes for Hydrolyzed Collagen (Collagen Peptides):

Smoothies and Shakes: Mix a scoop into your favorite fruit or vegetable smoothie for a protein boost that won't make it thick or gloopy.
Coffee or Tea: Add to your morning hot or cold beverage; it dissolves completely and is virtually unnoticeable.
Oatmeal and Yogurt: Stir into your breakfast bowl for extra protein without altering the consistency.
Soups and Sauces: For recipes that you do not want to thicken, hydrolyzed collagen adds nutrition seamlessly.

Recipes for Gelatin:

Homemade Gummies and Jellies: The most classic use, where gelatin provides the signature set structure.
Gravy and Sauces: Adding gelatin to a warm sauce or gravy will cause it to thicken as it cools, creating a richer mouthfeel.
Desserts: Perfect for puddings, panna cotta, and ice cream to create a creamy, thick texture.
Thickening Bone Broth: A high-quality bone broth naturally contains gelatin, giving it a rich, jelly-like consistency when chilled.

Comparison of Collagen Peptides vs. Gelatin


Feature	Collagen Peptides (Hydrolyzed Collagen)	Gelatin (Partially Hydrolyzed Collagen)
Thickening Ability	No gelling properties; does not thicken.	Yes, forms a gel when cooled.
Solubility	Dissolves in both hot and cold liquids.	Only dissolves in hot liquids.
Digestibility	Highly digestible due to smaller peptides.	Also digestible, but requires more processing in the stomach.
Best For	Adding supplemental protein to any food or drink without texture change.	Creating thickened or gelled foods like gravies, desserts, and jellies.
Key Use Case	Nutritional supplement in smoothies, coffee, or soups.	Culinary ingredient for structure and thickening.
Processed State	Fully hydrolyzed into small peptides.	Partially hydrolyzed with longer amino acid chains.

The Role of Bone Broth

For those who prefer a whole-food source, bone broth is an excellent natural source of gelatin. When bones and connective tissues are simmered for an extended period, the collagen breaks down into gelatin. As the broth cools, the released gelatin causes it to set and thicken. Using a good quality, home-made or store-bought bone broth is a perfect way to introduce both collagen and thickening properties to soups and stews naturally.

Conclusion: Choose Wisely for Your Recipe

To use collagen effectively for thickening, you must use the right product for the job. Hydrolyzed collagen (peptides) will not thicken your dishes, but it is an excellent way to boost the protein content of smoothies, coffee, and other liquids without changing their consistency. For recipes that require a firm, gelled texture, such as puddings, sauces, and homemade gummies, gelatin is the correct choice. By understanding the key difference in how these two related products function, you can confidently integrate them into your diet and cooking to achieve both nutritional benefits and desired culinary results.

For more in-depth information on the differences and how to choose, visit Healthline's guide on Collagen vs. Gelatin: https://www.healthline.com/nutrition/collagen-vs-gelatin.

Frequently Asked Questions

The main difference is their molecular structure due to processing. Collagen peptides are fully hydrolyzed into smaller pieces and won't thicken, while gelatin is only partially hydrolyzed and will form a gel when cooled.

No, hydrolyzed collagen powder will not thicken your smoothie. It is designed to dissolve smoothly into liquids without changing their texture. If you want a thicker smoothie, you will need to use other agents like banana, chia seeds, or a different protein powder.

To thicken a soup or gravy, you should use gelatin, not collagen peptides. Dissolve powdered gelatin in a small amount of cold water first, then add it to your warm liquid and whisk until combined. The sauce will thicken as it cools.

Yes, both products are made from the same amino acids and offer similar health benefits for skin, joints, and gut health. However, collagen peptides are more easily absorbed by the body due to their smaller size.

Collagen supplements are already heated during processing (denaturation), so adding them to a hot beverage like coffee or tea will not cause significant damage. The benefits will remain intact.

The best natural way is to make or buy bone broth. When bones and connective tissues are simmered, they release collagen, which becomes gelatin and thickens the broth as it cools.

High-quality, unflavored collagen peptides are typically tasteless and odorless. Gelatin is also generally unflavored, but some people are more sensitive to a slight savory aroma, especially in large quantities.