What Type of Collagen Is Found in Gelatin?

November 16, 2025 •

3 min read

Over 90% of the collagen in the human body is Type I, but the collagen in gelatin isn't limited to a single type. Gelatin is essentially denatured, cooked collagen derived from animal connective tissues, meaning its composition reflects the collagen types most prevalent in those source materials.

Quick Summary

Gelatin is derived from denatured animal collagen, primarily sourced from the hides, bones, and cartilage of mammals like pigs and cows. This means gelatin contains a mix of the collagen types most abundant in these tissues, predominantly Type I and Type III. Its structure, broken down through heat and hydrolysis, is shorter and more soluble than native collagen's triple-helix.

Key Points

Gelatin's Origin: Gelatin is derived from collagen, the primary structural protein found in animal connective tissues like skin, bones, and cartilage.
Source-Dependent Types: The specific collagen types present in gelatin reflect its animal source, typically containing Type I and Type III collagen from cows and pigs.
The Denaturing Process: Gelatin is created by heating collagen, which breaks down the native triple-helical structure into a mixture of smaller polypeptide chains.
Unique Gelling Properties: This structural breakdown is responsible for gelatin's ability to dissolve in hot water and form a gel upon cooling.
Differences from Supplements: Unlike hydrolyzed collagen peptides found in supplements, gelatin's peptide chains are larger and its primary function is gelling rather than maximum bioavailability.
Amino Acid Profile: Both gelatin and its precursor, collagen, share a similar amino acid profile, rich in glycine, proline, and hydroxyproline.

From Collagen to Gelatin: A Transformation

Gelatin is the cooked form of collagen, created through a process called hydrolysis. When animal connective tissues, such as bones, skin, and cartilage, are simmered in water, the triple-helix structure of the native collagen breaks down into smaller, single-strand protein fragments. This process is why bone broth becomes a thick, gelatinous substance when it cools.

The Source Determines the Collagen

The specific types of collagen in gelatin are determined by the animal sources used in its manufacturing. Since gelatin is most commonly sourced from the hides and bones of cows and pigs, it predominantly contains a mixture of Type I and Type III collagen. However, gelatin can also be sourced from fish, chicken, or other animals, which might slightly alter the ratio and types of collagen present.

Gelatin's Molecular Structure and Function

Unlike native collagen's strong, insoluble triple-helical structure, gelatin consists of a heterogeneous mix of polypeptide chains. These smaller, single-chain molecules are what allow gelatin to dissolve in hot water and form a thermoreversible gel when cooled. This unique property is what makes gelatin a functional ingredient in various foods and pharmaceuticals, providing texture and stability.

The Chemical Difference: Why Gelatin Gels

The difference in physical properties between gelatin and its collagen precursor is a result of their distinct chemical structures. Native collagen is a highly organized, robust protein that provides structural integrity to tissues. Gelatin, with its broken-down peptide chains, loses this rigid structure but gains the ability to form a new network. Upon cooling, some of the gelatin's chains re-coil into a partial triple-helix formation, creating the junction zones necessary for a gel network.

Lists of Gelatin and Collagen Characteristics

Characteristics of Native Collagen

A strong, fibrous, triple-helical protein structure.
Provides mechanical strength and structural support to tissues.
Predominantly composed of repeating Gly-X-Y amino acid sequences.
Requires extensive processing (hydrolysis) to become gelatin.

Characteristics of Gelatin

A mixture of smaller polypeptide chains.
Dissolves in hot water and forms a gel when cooled.
Highly digestible due to its smaller molecular size.
Used for gelling, thickening, and stabilizing food products.

Comparison: Gelatin vs. Hydrolyzed Collagen Peptides

Both gelatin and hydrolyzed collagen (often labeled as collagen peptides) are derived from the same source material but undergo different levels of processing. This results in distinct physical and functional properties, as shown in the table below:


Feature	Gelatin	Hydrolyzed Collagen Peptides
Processing	Partial hydrolysis using heat and water.	Enzymatic hydrolysis to break down peptides further.
Molecular Size	Larger peptide chains, typically 15-250 kDa.	Smaller, shorter peptide chains, 2-8 kDa.
Solubility in Water	Dissolves in hot water; gels when cooled.	Dissolves easily in both hot and cold water.
Texture/Gelling	Responsible for the characteristic "gel" or "jiggle".	Does not form a gel.
Digestibility	Highly digestible compared to native collagen.	More bioavailable and absorbed more efficiently.
Use Case	Gummies, marshmallows, jellies, and thickening soups.	Oral supplements for skin, joint, and hair health.

Conclusion: The Final Word on Collagen and Gelatin

Ultimately, the type of collagen found in gelatin is not a single, isolated type but rather a breakdown of the collagen present in the animal source, typically Type I and Type III. Gelatin is the product of heating collagen, which denatures its structure into smaller, more digestible peptide chains that provide its unique gelling properties. This denaturing process is what sets gelatin apart from native collagen and even more refined hydrolyzed collagen peptides, which are further broken down for superior absorption. Understanding these distinctions is key to choosing the right product for your needs, whether for cooking or for a dietary supplement.

For additional information on the chemical and structural differences, the National Institutes of Health provides an extensive review: Natural-Based Biomaterial for Skin Wound Healing (Gelatin vs. Collagen).

Summary

In summary, gelatin is a cooked form of animal collagen, meaning it contains a mixture of the collagen types found in the source animal's connective tissues, most often Type I and Type III from bovine or porcine sources. The heat-induced process breaks down the strong, triple-helical structure of native collagen into smaller, individual polypeptide chains that can dissolve in hot water and form a gel when chilled. This contrasts with hydrolyzed collagen peptides, which undergo further processing for better absorption and do not gel.

Frequently Asked Questions

No, gelatin does not contain all types of collagen. It contains a mix of the collagen types that are most abundant in the source animal's connective tissues, primarily Type I and Type III from bovine and porcine sources.

No, they are not the same. While both are derived from collagen, gelatin is partially hydrolyzed through heat, resulting in larger peptide chains, whereas collagen peptides are further broken down via enzymes into smaller, more easily absorbed fragments.

You can, but hydrolyzed collagen peptides are generally considered more effective as a supplement. Because gelatin's peptides are larger, your body needs to work harder to digest and absorb them compared to the smaller, more bioavailable peptides in hydrolyzed collagen.

Gelatin's gelling properties result from its unique molecular structure. When dissolved in hot water, its denatured peptide chains exist as random coils. Upon cooling, some of these chains re-form partial triple-helical structures that create a network, trapping water and forming a gel.

The most common sources for commercial gelatin are animal byproducts, specifically the hides and bones of pigs (porcine) and cows (bovine).

Yes, bone broth is a natural source of gelatin. During the simmering process, the collagen from the bones and connective tissues breaks down and dissolves into the water. When the broth cools, this cooked collagen forms a gelatinous consistency.

The amino acid content is similar, but the benefits differ slightly due to absorption differences. While both can contribute to protein intake, hydrolyzed collagen is more efficient for targeted benefits like skin elasticity and joint support, as its smaller peptides are absorbed more readily.