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The Many Uses Of Hydrolyzed Collagen (Gelatin)
Many cosmetic products we use on a daily basis, as well as many of the food products we eat regularly, contain a product called hydrolyzed collagen which is commonly known as gelatin. Gelatins have been used in cooking for over one hundred years. It is extracted from the skin and bones of pigs, cattle, and fish. Once the bone has been cleaned of meat and fat, it is then crushed and soaked in an acid to remove the calcium. It is then soaked in a base to break the collagen bonds that hold the particles together. Finally, all chemicals are removed and it is dried out. The end product can be purchased in the form of a powder, flakes, or in bars.
A major use of hydrolyzed collagen is in food. We are all familiar with Jell-O and other foods such as marshmallows and gummy bears. It is also used in yogurts, cream cheese, and margarine. The Japanese are the biggest users of gelatins in their foods.
Many studies on the nutritional benefits of gelatin have been performed with interesting results. Hydrolyzed collagen is a protein and a good ingredient for athletes with a high protein diet. Bone and joint health has been studied the most, and has been shown to decrease joint pain. The worse their joint pain symptoms, the better the effects of taking hydrolyzed collagen orally. Scientists propose that this is due to the accumulation of it accumulated in cartilage. Also, is has also been proven that taking hydrolyzed collagen for a consistent period can increase a persons bone mass. Bones are continually being rebuilt. Some cells break down the bone as other cells come behind and rebuild. Hydrolyzed collagen seems to encourage more work to be done by the bone building cells. Other benefits have been studied in the health of hair and nails.
Other uses of hydrolyzed collagen include a variety of cosmetics such as shampoo and lotions, and are commonly used in the capsules coating on pills because they digest so easily.
There are a couple gelatin alternatives that are not animal based. The first is called Agar-Agar and is derived from seaweed found near Japan. The difference between this and regular gelatin is that it does not require being refrigerated to gel. If the gel is heated up, it will melt, a property very convenient for jams and jellies
Carrageen is another substitute that is made from a seaweed found near Ireland. It makes softer gels and puddings. These substitutes are very much appreciated by the Kosher community.
About the Author Rousselot, Inc. (http://www.rousselotusonline.com/) has been a global leader in the manufacture of premium hydrolyzed collagen. Art Gib is a freelance writer.
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