Gelatin vs collagen peptides in recipes?

(Diane) #1

Gelatin vs collagen peptides (CP): does anyone know if these are reasonably interchangeable in recipes? Lately, I’ve started seeing recipes which call for CPs. But while I have plenty of grass fed beef gelatin, I don’t own any CPs. They are pretty expensive and I’m not interested in buying any right now, my budget is so tight it’s almost non-existent!

Just wondering if anyone has some informed input on the subject. The interweb hasn’t been very forthcoming on this specific subject. The companies selling the CPs say they are healthier for those wanting to improve skin and connective tissue as they contain all the building blocks to make it easier for your body to build new collagen, but are unclear about any chemical differences which might affect baking.

I’m probably willing to risk some ingredients to give the gelatin a test run in one of these recipes and report my thoughts on whether the experiment is successful.

#2

I can only say that my collagen peptide powder doesn’t gel the way gelatin does :slightly_smiling_face:

#3

Gelatin sets into a gel-like solid form. Collagen does not! Depending on what the recipe is for, that difference in behaviour may be quite significant.

(Diane) #4

Ok. It’s an ingredient for a low carb cookie. So, I guess the only way to know is to try it.

#5

If you like your cookies on the chewier side it might make them even better :woman_shrugging: :slightly_smiling_face:

(Diane) #6

Yes, yes I do. Mostly, pecan sandies or other shortbread cookies excepted.

#7

Well :crossed_fingers: I look forward to see how they work out.

(Kath Galvin) #8

I started using gelatin in the summer/warmer months in gelatin recipes. Tea jello, chocolate gelatin bars, etc. CP I use during the warmer months in bone broth, hot drinks, etc.

Functional Medicine/Keto nutritionist Ali Miller, just covered the differences on her podcast.