Beef gelatin - Pure from certified free-range cattle, grass-fed only – 300 g

Both ingredients come from collagen and have a similar amino acid profile, but they differ in processing and, most importantly, in how they behave in the kitchen. Gelatine dissolves in warm liquid and forms a gel when cooled. Hydrolysed collagen is broken down further into smaller peptides, mixes easily even into cold drinks and does not gel.

If you want to make jelly, homemade gummy sweets, panna cotta or thicken a sauce, use gelatine. If you want a collagen powder that can simply be mixed into water, coffee or a smoothie without changing the consistency, hydrolysed collagen is more practical.

Gelatine is made by partially breaking down collagen. It therefore retains the characteristic collagen amino acid profile, with high levels of glycine, proline and hydroxyproline. However, it is not the same as hydrolysed collagen peptides – the different degree of processing is what allows gelatine to form a firm gel when cooled, while collagen peptides do not.

To make jelly, the manufacturer recommends adding 10 g of gelatine to 600 ml of hot fruit juice and stirring until completely dissolved. Then pour the mixture into a container, allow it to cool and place it in the fridge, where the gelatine will set.

If you find that gelatine forms lumps when cooking, you can also use a standard kitchen method: sprinkle the gelatine evenly over a small amount of cold liquid, allow it to absorb the liquid, then dissolve it in the warm part of the recipe. There is no need to cook gelatine for a long time.

For a standard jelly, Planet Paleo recommends 10 g of gelatine per 600 ml of hot fruit juice. Ten grams is approximately equivalent to one level 15 ml tablespoon.

The final firmness also depends on the amount of liquid and the other ingredients in the recipe. For a softer dessert, you can use less; for a firmer jelly or homemade gummy sweets, the recipe will need to be adjusted accordingly.

Yes, gelatine dissolves in warm liquid. Bear in mind its main difference from hydrolysed collagen: as the drink cools, the gelatine may begin to thicken or gel.

If you want a collagen powder to add to coffee or cold drinks every day without changing their consistency, hydrolysed collagen is more practical. Gelatine makes more sense where you actually want to use its thickening properties.

Yes. Planet Paleo also lists gelatine as a thickener for soups, sauces and stews. For general thickening, it recommends approximately 1 teaspoon.

Unlike starch or flour, gelatine creates a different type of consistency: its gelling action becomes much stronger once cooled. For a recipe that will be served cold, it is therefore best to start with a smaller amount.

Planet Paleo describes Pure Gelatine as unflavoured gelatine with no added flavourings. It can be used in both sweet and savoury recipes, so the final flavour is determined mainly by the dish you add it to.

The formulation is simple: 100% beef gelatine powder from grass-fed cattle, with no other ingredients listed.

One serving is 10 g of gelatine and, according to the label, contains 9.1 g of protein. No fat, carbohydrates or sugars are declared.

A 300 g pack provides approximately 30 servings when using 10 g per serving.

It is not a direct replacement for whey, egg or another complete protein source. Although gelatine contains a high proportion of protein, its amino acid composition is very specific to collagen.

It is dominated particularly by glycine, proline and hydroxyproline, while containing substantially lower amounts of some essential amino acids and BCAAs. For example, 10 g of this gelatine contains 2 330 mg of glycine but only 260 mg of leucine. It therefore makes more sense to view gelatine as a specific collagen source of protein, rather than a replacement for all other dietary proteins.

Because these amino acids are characteristic of collagen structure. Glycine occurs regularly at approximately every third position in the collagen chain, while proline and hydroxyproline are associated with its characteristic three-dimensional arrangement.

A 10g serving of Planet Paleo Pure Gelatine contains 2 330 mg of glycine, 1 370 mg of proline and 1 230 mg of hydroxyproline. Together, these provide 4 930 mg, so this group of three amino acids makes up almost half the weight of the entire serving.

Bovine gelatine means gelatine of beef origin. The term grass-fed refers to how the cattle are raised and fed.

Planet Paleo states that its bovine collagen ingredients and gelatine come from selected farms in Argentina, where cattle are raised on natural pasture. The manufacturer also states that the supply chain is traceable back to the original farms and subject to third-party verification.

In terms of kitchen use, this is still gelatine that dissolves when heated and sets when cooled. The main difference with this product is its stated ingredient provenance and simple formulation.

Planet Paleo Pure Gelatine contains only grass-fed beef gelatine powder. The manufacturer also states that its bovine ingredients come from Argentinian cattle raised on natural pasture. When comparing gelatines, it therefore makes sense to consider not only price and gelling ability, but also the ingredient source and full ingredients list.

No, the manufacturer does not describe this gelatine as certified organic. Grass-fed and organic are not the same thing. Here, grass-fed describes the origin of the bovine ingredient and how the cattle are raised, rather than organic certification of the finished product.

If a particular certification matters to you, refer to the exact certification stated for the individual product rather than assuming that “grass-fed” means “organic”.

The manufacturer does not list Pure Gelatine as a halal-certified product. Planet Paleo states explicitly in its FAQ that its halal certification applies to its products with the exception of gelatine and Keto Oil.

If you need gelatine with valid halal certification, we would therefore not consider this particular product halal-certified solely on the basis of its bovine origin.

No. Gelatine is an animal protein and this product comes specifically from a bovine source. It is therefore unsuitable for vegetarian or vegan diets.

No, not if you need the recipe to set. Hydrolysed collagen and gelatine have a similar origin and amino acid composition, but different functional properties. Collagen peptides dissolve and remain liquid, while gelatine forms a gel when cooled.

For jelly, homemade sweets, mousses and other recipes that depend on gelling, use gelatine. For drinks or foods where you do not want to change the consistency, hydrolysed collagen is more practical.