Collagen Peptides -

Versatile Solutions in
Nutrition Technology
 What are collagen peptides?
Collagen peptides are short chain
protein building blocks produced
by hydro­lysis of native collagen.
Depending on the applied enzymatic
process, a characteristic pattern
of collagenic fragments will be
generated.
These peptides are defined and classified by
their average molecular weight distribution and
peptide profile. Independent from their molecular
weight all collagen peptides are rapidly absorbed
by the body by virtually 100 % and provide high
bioavailability. They are non-allergenic, easily
digestible, and due to the fact they are classified
as food, suitable for clean label products.
Collagen peptides are a pure source of protein
that originates from collagen, a mammalian extra-
cellular matrix protein. GELITA offers a versatile
portfolio of different collagen peptides classified
in Bioactive Collagen Peptides® which are optimized
for a specific lifescience solution e. g. FORTIGEL®
for Joint Health or FORTIBONE® for Bone Health
and PEPTIPLUS® for protein enrichment and food
technological purposes.
Due to their various technological properties
GELITA® Collagen Peptides are ideal proteins to
combine with other food ingredients for a variety
of food applications.

Pretreatment of the Raw Material Enzymatic Process Purification

(cutting of collagen into (Filtration, Desalination)
specific peptides)

Enzyme
Blend pH

Tempe- Time
rature

Separation

Thermal/ Specific and

Chemical controlled
Hydrolysis enzymatic
hydrolysis

Native collagen
in raw material
[2]
 Protein Enrichment

Bioactive Collagen Peptides®

Technological properties Joint Health Human

• Excellent solubility
Pet
• Heat-stability
Bone Health
• Stable against food acids
• Brilliant clarity Beauty from within
• No precipitation or floculation Body Toning
in liquid applications
• Low viscosity Ligaments & Tendons

• Neutral in taste and odour

GELITA’s portfolio also includes high molecular
weight collagen peptides such as GELITA Collagel™
or GELITA Sol® DA, collagen peptides with high
binding properties used for example as partial
glucose replacer in cereal bars or for foam
stabilization in smoothies.
GELITA® Collagen Peptides are tailor made proteins
run through a safe and certified production process
(ISO 9001, ISO 14001, ISO 50001 & FSSC 22000).
The key of this technology is the enzymatic step
cutting the collagen into specific peptides.

Concentration Sterilization Spray Dryer

UHT
Flow of raw
materials
or products

Packing, Storage

Joints
Bones Automatic packing
Finished product
warehousing

Muscles
Skin
Ligaments
Bioactive
Collagen Peptides® [3]
 Why to use GELITA® Collagen Peptides?
GELITA® Collagen Peptides have
• Pure Food Protein an excellent sensorial profile
(up to 98 % protein in dry substance)
• Reg. (EC) No 853/2004 color
• Non Allergenic mouth
feeling turbidity
(Mammalian Source)
• Clean label
• Non GMO Products after
• FDA GRAS status taste smell
(Docket Number 77N-0232) 0

• KOSHER/HALAL
(bovine origin)
salty sour

bitter 6 sweet
GELITA Collagen Peptides have a typical
®
PEPTIPLUS® Soy protein Whey protein
amino acid and nutritional profile and are free
from fat, sugar, cholesterol, purines and additives
Sensorial evaluation of PEPTIPLUS®, Whey and Soy
(clean Nutritional Profile). They offer clean-label on a scale of: 0 = not noticable to 6 = strong
opportunities.

The powder and liquid form of collagen peptides

show an excellent sensorial profile suitable for
sophisticated applications like beverages or powder
products.

Product Data
NUTR
ITIO NAL D PEPTIPLUS® XB
ATA Art. No. 213070
GELIT Description: Highly purified collagen peptides from bovine skin, which are specifically
A Colla neutral in taste and odour. The average molecular weight is approx. 3,000
ge n P ®
g/mol. PEPTIPLUS XB is suitable for protein enrichment in food such as
eptide
s bars, gums, and beverages.

Appearance: Light coloured, fine powder with a bulk density of approx.. 420 g/L.

Solubility: Soluble in cold and warm water.

Nutrien
Energy t ®
PEPTIPLUS XB is pure collagen protein with an extremely low mineral content and is free of fat,
per 10 cholesterol, carbohydrates, and dietary fibres. The product is in compliance with regulation (EC) No.
0 g port
ion 852/2004 on the hygiene of foodstuffs and with regulation (EC) No. 853/2004, laying down specific
Fat Value hygiene rules for food of animal origin. According to regulation (EC) No. 1829/2003 and regulation
s*
of whi (EC) No. 1830/2003 the product has not to be labelled as “GMO”.
ch 1,502
- satu KJ
rates 359 kc Chemical and Physical Data Limits Test Method
Carbo al
hydrat 0 g Protein content of dry substance minimum 97 % Kjeldahl (Nx5.55)
of whi e
ch Dry substance (105 °C, 16 h) 91 – 96 % GME
0g
- suga Ash (550 °C) ≤ 0.9 % USP/GME
rs 0 g
Protei pH (20 %, room temperature) 5.0 - 6.4 Potentiometer
n** 0 g Viscosity (20 %, 25 °C) 3 - 5 mPa s GELITA method
Salt***
Peroxides ≤ 10 mg/kg Ph.Eur./GME
Sulphur dioxide ≤ 10 mg/kg Ph.Eur./GME
0 g
Arsenic ≤ 1 mg/kg ICP-OES
The va 90 g
of prin lues given
Cadmium ≤ 0.1 mg/kg ICP-OES
ting. are ba 0.50
sed on g Chromium ≤ 10 mg/kg ICP-OES
These av erage Copper ≤ 30 mg/kg ICP-OES
GELIT
guaran values ar A mon
ito
Mercury ≤ 0.1 mg/kg AAS
te e fo rin
particu eing spec r info
rmat
g data
(2004-
Lead ≤ 0.1 mg/kg ICP-OES
lar ap
plicatio ific propertie ion only. 2014)
at the
Zinc ≤ 30 mg/kg ICP-OES
n. s of Th
Expres the pr erefore it time Microbiological Data Limits Test Method
1169/2 sion and pr oducts sh
describ ould not Total aerob. microb. count < 1000/g Ph. Eur./USP
011. esenta ed or be co
tion of their nstrued Total yeast/mould count < 100/g Ph. Eur./USP
* The the nutritio suitabi as Sulfite re. anaer. Spores < 10/g AFNOR NF V59-106
factor nal da lit y fo
** Th s are ta are r a Escherichia coli negative/10 g Ph. Eur./USP mod.
e ta
describ protein is ken from cu accord
ing to Salmonella negative/25 g ISO 6579
rrent Eu
*** Th ed in Jone calculated ropean
regula
tion (E *The parameter is monitored according to an internal quality programme
e calc s, from
ulation D.B. (194 the nitro le gislation U ) No
of the 1) ®
salt co US. Dept. Ag gen conten on nutritiona
Shelf Life Under dry and odourless conditions PEPTIPLUS XB can be stored in the
ntent original unopened packaging at ambient temperatures (< 30°C) for 5 years
(NaCl) ric. Circ. 18 t by using l labeling. without loss of quality.
is base 3 the fa
d on th (revised). ctor 5.
e sodi 55 as
um le Packages Multi-ply REPA paper bags with PE-liner containing 15 or 20 kg net.
vels.
This information is based on our present state of knowledge and is intended to provide general information on our products and their uses. It
should not therefore be construed as guaranteeing specific properties of the products described or their suitability for a particular application. Any
existing industrial property rights must be observed. The quality of our products is guaranteed under our General Conditions of Sale, and our
quality assurance system in accordance with ISO 9001 and FSSC 22000.
GELIT
A
Nutrition AG – Ufers GELITA AG – Uferstraße 7 – 69412 Eberbach – Germany
Status al Data_UD traße 7 – 69 PM: MW – PSP: SOX – Version 1 – Date of issue: 11/2015
: 05.11 41
.2015 Chemie_GE 2 Eberbac
LITA Co h–
llagen Germany
Peptide
s_RB
D/TP MH

[4]
What to know about collagen peptides?

Agglomerated powder Fine powder

2 mm 2 mm

Collagen peptides in powder form Collagen peptides in liquids

Collagen peptides are delivered as agglomerated Viscosity at room temperature ranges, depending
or fine powder. Agglomerated powders offer the on the degree of hydrolysis and the used concen-
advantage of an improved solubility behavior. tration, from watery to syrup like.

Due to its coarse powder structure the agglo- Viscosity [mPas]

merated powders offer several advantages in 500
450 CP average MW 2 kD
food processing: 400 CP average MW 3 kD
• Rapid dissolution 350 CP average MW 5 kD
300 CP average MW 6 kD
• No lump formation 250 CP average MW 12 kD
• Dust-free handling 200

• Excellent flowability 150

100
• No cohesion or clogging 50
0
10 % 20 % 30 % 40 %
In liquid applications collagen peptides are clear
w/w% concentration
soluble compared to other proteins. They can be
used over a wide range of concentrations and pH
Viscosity of different collagen peptides at 25°C.
without loss of quality and performance.

At low protein concentrations all collagen

peptides show almost the same low viscosity,
independent from average molecular weight
(or degree of hydrolysis). With increasing con­
centrations the viscosity increases, from water
like to syrup like liquids. This allows them to be
used as doctoring agent e. g. for
protein bars and beverages.

With GELITA® Collagen

immediately after 5 seconds after 1 minute*
Peptides it is possible to
adapt individual mouth-
Excellent wettability and solubility of agglomerated powder. feel and texture!

[5]
 In solution collagen peptides show a characteristic Due to these physicochemical properties GELITA®
buffer capacity. This property helps to keep the Collagen Peptides offer a wide spectrum to be used
pH constant in solutions like beverages over a long in food applications either in solid or liquid form.
period of time. Even at high concentrations collagen peptides show
hydrolysis stability and inertness in reaction with
other components e. g. sugar (Maillard reaction).
pH PEPTIPLUS® XP (3 kD) GELITA Collagel™ B (10 kD)
PEPTIPLUS® XB (3 kD) Water
7 Collagen peptides show excellent recovery rates
6 in food products gone through the thermal and
5 mechanical stress during the production process.
4

3 In various food applications e. g. soups, extruded

2 products or gummy bears fortified with GELITA®
1 Collagen Peptides, the protein was tested for degra-
0 dation and was found to be stable both qualitatively
0 10 20 30 40 50
and quantitatively.
V (HCI 0.1 mol/L) mL

The diagram below shows there is no loss or

Buffer capacity of collagen peptides.
degradation of the collagen peptide after going
through the food production process.
Collagen peptides are stable in food
products and food supplements
Detektor Signal (–) Gelatine Collagen peptide
Collagen peptide + gelatine
There is no degradation of collagen peptides 100

over a longer period of time, over a pH range from

80
pH 3.0 to 8.0, common for most food products.
Even at higher storage temperatures caused by 60

climate conditions there is no degra­dation of 40

collagen peptides observable.
20

0
Dry substance (%) Protein content (%) pH 6 7 8 9 10 11 12 13

30
Molecular weight (kD) Density (g/mL)

25
Chromatographic profile of fruit gummy sample. GELITA®
20 Collagen Peptides show no change in fruit gum applications
15 compared to samples only with gelatine – neither in quantity
nor in quality.
10

0
0 1 3 6 12 18 24
Storage conditions: 25°C, 60 % rH month

Stability over a time of 24 month of a market product

with 25 % VERISOL® and other ingredients like, sucrose,
tartaric acid citric acid, beta-carotine, potassium sorbate,
sodium benzoate, flavor, zinc citrate, retinyl acetate,
biotin, sodium selenite.

[6]
Bar applications
In bar manufacturing the GELITA® Collagen Peptides
port­folio offers a wide range of possibilities to
produce bars with different and special textures.
For high protein, cereal or fruit bars – any of these
applications are possible with collagen peptides.
Also combinations with ingredients like poly­
phenols which are commonly used in healthy
food mainly in juices fit with collagen peptides.
Precipitation occurs when collagen peptides
are used, but the reaction can be inhibited by
adding a stabilizer.

GELITA® Collagen Peptides are used for: Comprimates and capsules

• Protein fortification
• Water binding and texturizing effects Microencapsulation of vitamins or other water
• Sugar reduction insoluble micro­nutrients is a well established
(low GIycemic Index, high protein) technology possible in combination with collagen
peptides.

Fermented products

In fermented products like yogurt or alco-

holic beverages collagen peptides do not affect
the fermentation process up to a concentration
of 5 %. The combination of collagen peptides
with ferments is suitable and reveals excellent
sensoric profile and texture of the food. There-
fore collagen peptides can be added before or
after the fermentation process as required by
the production process.
Tableting of GELITA® Collagen Peptides performs
well because of the powder structure and high bulk
pH density. Tablets with 99 % collagen peptides and
7 1 % lubricant revealed very good dissolution and
6 disintegration profiles.
5

3
Disintegration time in minutes
2 30

1 25

0 20
4h 24 h 4h 24 h 4h 24 h 15
Control VERISOL® B FORTIBONE®
10

5
5 % GELITA® Collagen Peptides in milk was tested and
0
fermented with a commercial available culture to yogurt. ® ® ® ® ® ®
el
™
US N E EL OL TE C E g
After 4 h and 24 h the pH was detected. Compared to the L
BO IG RI
S R
AN lla
T IP I RT VE FO
AL Co
PE
P RT FO O
control (no added collagen peptide) FO ND DY
B
LIT
A
TE GE
the yogurt with collagen peptides BO

showed similar fermentation times.

Release profile – Disintegration of the tablet within
30 minutes in 0.2 N HCI, pH = 1.3; T = 37°C.

[7]
 Make innovative product
ideas a reality!
Application Use level*

Profit from GELITA`s know-how Protein-Shots 30.0 – 45.0 %

Beverages – Powder Blends 0.5 – 50.0 %
and ask your service contact RTD – Beverages – Carbonated
RTD – Beverages – Near Water
1.0 – 10.0 %
0.5 – 3.0 %
to provide you with the desired RTD – Beverages – Drinkable Yogurts/Whey
Smoothies 1.0 – 20.0 %
0.5 – 3.0 %

information. Squeezer up to 50.0 %

Bars – Cereal 1.0 – 10.0 %
Bars – Protein 10.0 – 25.0 %
Powder up to 100.0 %
Comprimates (e. g. Tablets, Lozenges) 50.0 – 99.0 %
Confectionary (Gummy Bears) 0.5 – 20.0 %
Yogurt 0.5 – 5.0 %
GELITA offers Desserts (Mousses, Puddings) 0.5 – 10.0 %
Ice Cream 0.5 – 10.0 %
a variety of basic Whipped Creams 0.5 – 5.0 %
recipes for innovative Chocolate 5.0 – 10.0 %

food technology Soups & Sauces 0.5 – 10.0 %

solutions. Bakery (Muffins, Bread) 1.0 – 10.0 %

*Usage dependent on final product (e.g. desired texture, protein content)

Mobili
Create innovative product Ingred t y B ar
syrup, ients: Gluco
ideas with FORTIBONE® sugar, dark chocolatse syrup, fruc
satile
s ver lecithin cocoa butt e coating (c tose
L® is a
FORTIBONE® can be used in a wide variety of food- er
range stuffs: for instance in dairy products, functional food, (c ollage, flavor), milk , emulisfier ocoa,
.
ideas formulated in roa ugh chocolat enrich n hydr olys protein, FORT , soy
wide e
food supplyements and beverages.
th cr eam ed whe y poate 5g ), pr IGEL ®
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with optim
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t_eng

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27.0 g 185 kcal
ac he

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sugars 44.0 g
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GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany

Tel. +49 6271-84 01 · service@gelita.com · www.gelita.com