Collagen
-Collagen powder is pure protein obtained by purifying collagen-rich tissues and reducing their molecular weight (hydrolyzing) through enzymes.
-Generally, 1 spoon (10-20 grams) of powder is consumed daily, added to water, coffee, smoothies, or soups.
-Compared to tablets or capsules, collagen powder offers advantages such as high absorption, high dosage options, and versatility of use.
Gelatin
-It is a colorless and odorless ingredient obtained by processing animal-derived collagen protein, used as a thickening agent in the food industry and in the kitchen.
-It is used as a thickening agent because it exhibits gelling properties when it comes into contact with liquids.
-It is used in the production of desserts such as cheesecake, panna cotta, and custard, as well as marshmallows, jellies, sauces, and some pharmaceutical capsules.
Leaf Gelatin
-It is an odorless, colorless animal-derived food that gives consistency, texture, and shine to desserts and dishes.
-Used as a gelling agent in products such as panna cotta, cheesecake, jelly, and mousse, this product comes in thin sheets that are easy to portion.
-Used as a binder in clear soups, meat sauces, and deli meats.
-Used to make homemade Turkish delight or jelly candies.