Food Scientist for Hire

COLLAGEN FORMULATION & DEVELOPMENT

Collagen has been a booming ingredient in beverage formulations of this day. It’s used to increase the protein content of a drink or as a healthy ingredient to improve skin, nails and hair health. 

Usually, collagen peptides come in a powder form and contain 93% of protein. Compared to chicken, it’s nearly 3.5x as much.  The FDA recommends that adults should consume 50 grams of protein a day, as part of a 2,000-calorie diet. How ideal would it be if we could just add a little collagen in our drinks just to boost up that overall protein content of the day?

Depending on the type of collagen, it can sometimes increase the viscosity of the beverage. It’s, therefore, really important to know which collagen peptides to use. We don’t want to drink a collagen coffee that’s as thick as honey. 

Another challenge with selecting the type of collagen formulation is that we want something that does not contribute to the smell or flavor of the final drink in any sort of way. Knowing that collagen mainly comes from animal bones, you will need to have the right ingredient expertise to understand the best collagen peptides suitable for a drink. 

WHY DO PEOPLE ALWAYS CONFUSE COLLAGEN WITH GELATIN?

Collagen is the protein found in animals (mainly mammals) and in humans. Gelatin – generally extracted from the bones and skins of beef, pigs or fish – is a (cooked) form of collagen that we use in our foods. Because of its gelling properties, it is irreplaceable in many applications. You can find gelatin in gummy bears, desserts and marshmallows. 

Collagen peptides are not exactly the same as gelatin. Both are proteins made of amino acids, but the amino chains of collagen peptides have been cut into smaller pieces through a specific hydrolysis process. Collagen peptides should not have the gelling functionality of gelatin and are soluble in cold water. 

However, when the collagen peptides are not chopped up correctly, you can still experience some gelling or off-flavors in the final application. It’s, therefore important to use the right supplier of collagen that processes this ingredient well. 

Gelatin is soluble in water only at temperatures above 40°C and will be set below that. Gelatin should not be confused with collagen when using it in a low-sugar strawberry flavored drink, otherwise, you’ll have a jello dessert popping out of your can. 

collagen and gelatin

FOOD SCIENTIST FOR HIRE AND COLLAGEN DRINKS DEVELOPMENT

We at Food Scientist For Hire can take care of your collagen drinks development as we have the right ingredient experts on board to help you launch the best-tasting collagen beverage out there. Feel free to contact us through email or book a call straight away.

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