Collagen: Forms, Peptides & Use

In short: Collagen is the most abundant protein in the body and makes up around one third of the body's total protein. In supplements it is usually present as hydrolysed collagen (collagen peptides) – highly soluble, neutral in taste and easy to stir in. The most common types in supplements are types I, II and III; the raw materials come from cattle, pigs, fish or poultry.

"Hydrolysed", "type I", "marine collagen", "gelatine" – there are many terms surrounding collagen that can be confusing at first glance. Yet behind them lies a surprisingly logical system. This guide clears things up: it explains what collagen is in the body, which types exist, the difference between gelatine, collagen and peptides, and what to look out for in terms of use and quality.

The key facts at a glance

• Collagen is a structural protein and, by quantity, the largest protein component of the body (around one third of the body's protein).
• There are more than two dozen collagen types; the most common in supplements are types I, II and III.
• In supplements it is usually present as hydrolysed collagen (collagen peptides).
• Raw material sources: among others cattle, pigs, fish (marine) and poultry.
• As a protein building block, collagen provides typical amino acids such as glycine, proline and hydroxyproline.
• Genuine collagen is always of animal origin; for vegans there are only indirect alternatives.

What is collagen? A look at the structure

Collagen is a fibrous structural protein. It forms a supporting scaffold in connective tissue and gives tissues tensile strength, elasticity and structure. It is estimated that collagen makes up around one third of the body's total protein – far more than any other single protein. Characteristic is the high proportion of certain amino acids, above all glycine, proline and the collagen-typical hydroxyproline. These amino acids arrange themselves into a stable triple helix – three intertwined protein chains that give collagen its particular strength. It is precisely this structure that explains why tendons are tear-resistant and skin is elastic.

The body continuously produces collagen itself and breaks it down again at the same time; it is therefore subject to constant turnover. Vitamin C, among other things, plays a role in this build-up. Here the health claim authorised in the EU applies, namely that vitamin C contributes to normal collagen formation for the normal function of the skin, bones, cartilage, teeth, gums and blood vessels. Important: this authorised statement expressly refers to vitamin C, not to ingested collagen itself. More on this in Vitamin C: Effect & Daily Requirement.

The most important collagen types

More than two dozen collagen types are known so far, differing in their structure and their occurrence in the body. In the practice of dietary supplements, above all these three are relevant:

Type I is by far the most common collagen type in the body and dominates in many supplements. Type III often occurs together with type I, which is why the two are frequently found combined in bovine collagen. Type II is characteristic of cartilage and is usually obtained from chicken cartilage – it plays a role in different areas of application than the skin- and connective-tissue-typical types I and III. Marine collagen from fish skin consists predominantly of type I and is of interest to people who wish to avoid beef or pork – for religious reasons, for example. Which source suits you is compared in Collagen: Beef or Fish. For vegetarians and vegans, animal collagen is generally not suitable; here at most products come into question that support the body's own formation with building blocks such as vitamin C. How to recognise vegan-friendly alternatives is explained in Recognising Vegan Supplements.

Hydrolysed collagen, gelatine and peptides – the difference

Pure, native collagen is a large, poorly soluble molecule. In this form it would be of little practical use for a drink or a capsule. For dietary supplements, collagen is therefore usually hydrolysed: in an enzymatic process the long protein chains are broken down into smaller fragments, the so-called collagen peptides or collagen hydrolysates. These are water-soluble, neutral in taste and smell, and can be stirred in easily as a powder.

You will also frequently come across the term gelatine. It is produced by partial denaturation of collagen, gels on cooling and is used above all in foods (such as gummy bears or cake glaze). Collagen peptides, by contrast, do not gel because their chains are shorter. You can picture the relationship as three stages:

• Collagen – the native starting material with a long triple helix.
• Gelatine – a partially broken-down form that still gels.
• Collagen peptides – the most fully broken-down, highly soluble variant that no longer gels.

Fundamentally, all of these products are protein building blocks. How the body absorbs and utilises nutrients and peptides is explained in Bioavailability Simply Explained.

From bone broth to powder – a brief look back

Collagen as food is not an invention of the supplement industry. For generations, bone and nourishing broth was a firm part of many kitchens – from the stock of French cuisine to Asian bone broth to classic chicken soup. During the long simmering of bones, skin and tendons, collagen dissolves out as gelatine; the fact that the broth gels in the fridge is thanks to precisely this gelatine. Modern collagen hydrolysate is the logical further development: the same protein building blocks, but broken down so finely that they can be stirred in cold and no longer gel. Anyone who adds a spoonful of collagen powder to their coffee today is therefore drawing on a very old nutritional principle in a practical form.

Use in everyday life

Collagen powder is usually stirred into water, juice, coffee or smoothies. Since collagen peptides are heat-stable, they can also be added to hot drinks without any problem – the hot morning coffee is a popular carrier. Capsules offer a practical alternative for on the go, but per unit they usually contain considerably smaller amounts than a powder portion, so you need correspondingly more capsules. Whether powder or capsule suits you better is clarified in Collagen: Powder or Capsules?.

A fixed time of intake is not prescribed; many simply integrate the powder firmly into their morning or evening routine so as not to forget it. In terms of taste, neutral collagen hydrolysate is inconspicuous; alongside this there are flavoured variants. A practical tip for powder: first stir in a small amount of liquid and then top up – this way the peptides dissolve without lumps. Anyone wishing to combine collagen with further beauty nutrients will find suggestions in Collagen or Hyaluron; a frequently combined partner is vitamin C, which contributes to normal collagen formation in the body.

What can you look out for in terms of quality?

When buying a collagen product it is worth looking at several features:

• Origin and type: a stated raw material source (cattle, marine, poultry) and a specified collagen type.
• Peptide size: information on the degree of hydrolysis or the molecular size of the peptides.
• Purity: ideally without unnecessary additives; laboratory-tested for contaminants such as heavy metals.
• Combination: some products additionally contain vitamin C, which contributes to normal collagen formation.
• Traceability: a clear declaration of the amount per portion.

What matters here in detail is explored in more depth in Recognising Collagen Quality. As a German manufacturer with laboratory testing, Scheunengut places value on transparent origin and a clean composition.

Honestly put in context: what is established and what is not

For collagen or collagen peptides, no health claims (health claims under Regulation (EU) No 432/2012) are currently authorised in the European Union. We therefore describe collagen factually and neutrally: as a structural protein, its types, its production as a hydrolysed peptide and its use. No statements about a particular effect on skin, joints or connective tissue are associated with this. What is established and textbook-firm, by contrast, is that collagen is a high-quality protein building block with a characteristic amino acid profile and that the body produces it itself. The only permissible, clearly assigned statement in this context concerns vitamin C and its contribution to normal collagen formation. In the case of persistent complaints – for instance affecting the skin or joints – please have these clarified by a doctor.

Matching products from Scheunengut

Collagen products and matching supplements can be found in the category Beauty – Skin, Hair & Nails. Vitamin C for the body's own collagen formation is available in the category Vitamin C. The direct comparison in Collagen or Hyaluron is also interesting. Anyone interested in the building blocks of healthy skin and hair will find further information in Skin, Hair & Nails: Biotin, Zinc & Selenium as well as information on connective tissue and the musculoskeletal system in Nutrients for the Joints.

Frequently asked questions (FAQ)

What is the difference between collagen, gelatine and collagen peptides?

They are three stages of the same starting material. Native collagen is the large, poorly soluble starting molecule with a long triple helix. Gelatine is a partially broken-down form that gels on cooling. Collagen peptides (collagen hydrolysate) are the most fully broken-down variant – water-soluble, neutral in taste and non-gelling, which is why they stir in well.

What does hydrolysed collagen mean?

Hydrolysed means that the long protein chains of collagen have been broken down in an enzymatic process into smaller fragments – the collagen peptides. This makes the otherwise poorly soluble molecule water-soluble and neutral in taste. It is precisely this form that is used in most dietary supplements, because it can be stirred easily into drinks.

Which collagen types are there and which one is important?

More than two dozen types are known; in supplements above all types I, II and III are relevant. Type I is the most common collagen (skin, bones, tendons), type III often occurs together with type I, type II is characteristic of cartilage and usually comes from chicken cartilage. Which type is "important" depends on the area of application and the focus of the product.

Is there vegan collagen?

Genuine collagen is always of animal origin – from cattle, pigs, fish or poultry. An identical vegan collagen does not exist. For a plant-based diet, only indirect alternatives come into question: products that support the body's own collagen formation with building blocks such as vitamin C, which contributes to normal collagen formation.