Non-denatured type ii collagen in food and beverage applications and uses thereof

Abstract

This disclosure relates to a processed food and / or beverage comprising undenatured type II collagen. The undenatured type II collagen is introduced into the food and / or beverage prior to processing, and at least 30% or more of the undenatured collagen remains undenatured after processing of the food and / or beverage.

Description

[0001] This application is a divisional application of Chinese invention patent application number 202180018503.X. Technical Field

[0002] This disclosure relates to a processed food and / or beverage, specifically to non-denatured type II collagen in food and beverage applications and its uses. Background Technology

[0003] In recent years, the use of collagen to treat various conditions has become very popular. Collagen is a protein found in muscles, bones, skin, blood vessels, and other parts of the body. Various different types of collagen exist based on their function and form. For example, Type I collagen is the most abundant type, composed of fibers in tendons, ligaments, organs, and skin. Type II collagen, on the other hand, primarily helps build cartilage, a major structural entity located on the surfaces of bones, including those that join joints. Type III collagen is a major component of the extracellular matrix that makes up organs and skin. Type III collagen also forms blood vessels and tissues in the heart. Type IV collagen is mainly found in the skin as a sheet-like structure in the basal layer. Furthermore, collagen peptides are any type of collagen formed through enzymatic hydrolysis of collagen, consisting of one or more α-chains. Collagen peptides are commonly used in beverages and food products because they are water-soluble and do not gel.

[0004] Collagen is found in many different products, including beauty creams and lotions. It is also present in various oral supplements. For example, as we age, the body's collagen production tends to slow down. Therefore, collagen supplements were traditionally taken to mitigate the effects of aging by improving skin and hair health.

[0005] Collagen has also been found to be effective in treating arthritis and other joint pain. For example, U.S. Patent No. 9,066,926 discloses a method for reducing movement-induced joint pain in mammals by administering type II collagen to them. This patent also discloses the mechanism of action of this ingredient: oral tolerability. This probable mechanism requires stimulation of T regulatory cells (Tregs) located in gut-associated lymphoid tissue to specifically recognize antigenic determinants (epitopes) on natural collagen. Once induced, Tregs leave the intestinal region and migrate to the joint space, where they stimulate chondrocytes to produce new type II collagen, thereby enhancing the structural integrity and flexibility of the joint. An example with published clinical data is the knee joint. Patent No. 926 is incorporated herein by reference.

[0006] However, to date, undenatured collagen sources are only available in their "raw" form, meaning that undenatured collagen has not been incorporated into processed food products or beverages because it is sensitive to high temperatures and pH changes. Specifically, it is believed that in order to form products containing undenatured collagen, these products cannot undergo cooking, such as baking, frying, or other heating methods involving heated liquids or steam, as this would cause collagen denaturation. Furthermore, it has been previously taught and believed that undenatured collagen denatures upon exposure to acidic conditions and is therefore included in compositions with a pH greater than 7. Therefore, currently available undenatured collagen products comprise powders and capsules, which can optionally be incorporated into final products that do not require heating or acidic conditions, or conversely, consumed directly.

[0007] While collagen can offer various advantages when administered to mammals, there remains a demand for processed foods and / or beverages containing undenatured collagen. Providing processed foods and / or beverages with a higher rate of undenatured collagen recovery compared to pre-processed foods and / or beverages would be further beneficial. There is also a demand for processed foods and / or beverages containing undenatured collagen to support healthy mammals. Furthermore, providing processed foods and / or beverages containing undenatured collagen to support trained mammals would be beneficial. Summary of the Invention

[0008] Generally, this disclosure relates to a processed food and / or beverage composition comprising non-denatured type II collagen after processing at a temperature of about 37°C or higher. In one aspect, the composition is a processed beverage. Alternatively or concurrently, in another aspect, the composition is a processed food product.

[0009] On one hand, the undenatured type II collagen is incorporated as part of the processed food and / or beverage composition, which, in addition to the undenatured type II collagen, also comprises one or more different types of collagen. On another hand, the one or more different types of collagen comprise natural type II collagen, collagen peptides, or mixtures thereof.

[0010] On the other hand, a certain amount of undenatured type II collagen is incorporated into the composition prior to processing, and at least about 30% or more of the undenatured type II collagen is recovered after processing. Alternatively, 45% or more of the undenatured type II collagen is recovered after processing. Additionally or alternatively, on one hand, 60% or more of the undenatured type II collagen is recovered after processing. Furthermore, on one hand, 85% or more of the undenatured type II collagen is recovered after processing.

[0011] On the other hand, the processed food and / or beverage undergoes processing involving exposure to temperatures of approximately 40°C or higher. Furthermore, the processing lasts from 6 seconds to approximately 2 hours.

[0012] On the one hand, the food and / or beverage contains one or more of sweeteners, flavorings, seasonings or colorings.

[0013] This disclosure also relates generally to a method for forming processed food and / or beverages. The method comprises combining undenatured type II collagen with at least one food and / or beverage component; and processing the undenatured type II collagen and the at least one food and / or beverage component at a temperature of about 37°C or higher, wherein at least about 30% or more of the undenatured type II collagen is recovered into the processed food and / or beverage after processing, compared to the amount of undenatured type II collagen before processing.

[0014] On one hand, the processing includes subjecting the undenatured type II collagen and the at least one food and / or beverage component to a temperature of about 40°C for at least about 10 minutes. On another hand, the processing includes subjecting the undenatured type II collagen and the at least one food and / or beverage component to a temperature of about 100°C for at least about 1 minute. Furthermore, on another hand, the processing includes subjecting the undenatured type II collagen and the at least one food and / or beverage component to a temperature of about 120°C for at least about 1 minute. On yet another hand, the processing further includes a pressure greater than 100 psi. Furthermore, on yet another hand, the processing further includes exposure to a pH of about 2.5 to about 7 for at least a portion of the process.

[0015] Nevertheless, this disclosure also generally includes a method for improving one or more of joint health, muscle health, bone health, skin health, or overall physical health, said method comprising administering to a mammal an effective amount of processed food and / or beverage according to this disclosure and / or any one or more of the aspects discussed above.

[0016] definition

[0017] As used herein, when used to modify values, the terms “about,” “approximately,” or “generally” indicate that the value may be increased or decreased by 10%, such as 5%, such as 4%, such as 3%, such as 3%, such as 1%, and still remain within the disclosed aspects.

[0018] As used herein, the term "therapeutic effective amount" should mean the dose or amount of the composition that elicits a specific pharmacological or nutritional response when administered or delivered to a mammal requiring such treatment. It should be emphasized that a "therapeutic effective amount" administered to a specific subject in a particular situation will not always be effective in treating the disease described herein or otherwise improving health, even if such a dose is considered "therapeutic effective" by those skilled in the art. In fact, a particular subject may be "refractory" to a "therapeutic effective amount." For example, refractory subjects may have low bioavailability or genetic variability in specific receptors, metabolic pathways, or responsiveness, making clinical efficacy unattainable. It should be further understood that, in certain situations, the composition or supplement may be measured as an oral dose or with reference to component levels measurable in the blood. In other embodiments, when the composition is contained in a topical formulation, the dose may be measured as the amount applied to the skin.

[0019] The term "supplement" means a product that is in addition to, but can be combined with, a normal food or beverage composition for mammals, in addition to their normal diet. Supplements can be in any form, but are not limited to, solid, liquid, gel, or powder. Supplements can also be administered concurrently with or as a component of a food composition, which may include food products, beverages, pet food, snacks, or treats. In one embodiment, the beverage may be an active beverage.

[0020] The term "nutritional supplement" refers to any compound added to dietary sources (such as food, beverages, or dietary supplements) that provides health or medical benefits in addition to its basic nutritional value.

[0021] As used herein, the terms “delivery” or “administration” refer to any route by which a composition, product, or nutrient is administered to a subject, as is the case in the medical community. For example, this disclosure considers routes of delivery or administration that include oral ingestion and any other suitable routes of delivery, including transdermal, intravenous, intraperitoneal, intramuscular, local, and subcutaneous.

[0022] As used herein, the term “mammal” includes any mammal that can benefit from improved joint health, resilience, and recovery, and may include, but is not limited to, canines, equines, felines, bovines, sheep, humans, or swine mammals.

[0023] As used in this article, "health" means the absence of disease or injury.

[0024] The term “physical activity” refers to an activity that lasts for about 10 minutes or longer, such as about 25 minutes or longer, such as about 30 minutes or longer, such as at least about 45 minutes or longer, and in which the heart rate of a mammal reaches about 30% to about 85% of its maximum heart rate, such as about 40% to about 80% of the maximum heart rate of a mammal, such as about 50% to about 75%.

[0025] The term “intensive physical activity” refers to activity that lasts for about 20 minutes or longer, such as about 25 minutes or longer, such as about 30 minutes or longer, such as at least about 45 minutes or longer, and in which the heart rate of a mammal reaches about 50% to about 99% of its maximum heart rate, such as about 55% to about 95% of the maximum heart rate of a mammal, such as about 60% to about 90%, such as about 70% to about 85%.

[0026] Unless otherwise stated, “collagen” as used herein refers to all forms of collagen, with or without denaturation, with or without salts or stabilizers, and to both fibrillary and non-fibrillary types of collagen, not limited to fibrillary-associated collagen (FACIT, types IX, XII, XIV, XIX, XXI) with interrupted triple helices, including short-chain collagen (typically types VII and X), basement membrane (type IV), multiplexin (with multiple interrupted triple helical domains (types XV, XVIII), and other types of collagen (types VI and VII).

[0027] Other features and aspects of this disclosure are discussed in more detail below. Detailed Implementation

[0028] Those skilled in the art will understand that this discussion is merely a description of exemplary embodiments and is not intended to limit the broader aspects of this disclosure.

[0029] Generally, this disclosure relates to a processed food and / or beverage, wherein the processing involves temperatures of about 37°C or higher, and said processed food and / or beverage contains non-denatured collagen, such as, in one aspect, non-denatured type II collagen. Specifically, this disclosure finds that non-denatured collagen carefully formed to preserve epitopes on the non-denatured chains can be used to form processed foods and / or beverages, even when said processed foods and / or beverages require high-temperature processing, high-pressure processing, or low pH levels for production and / or storage.

[0030] For example, non-denatured collagen according to this disclosure can be included in processed foods and / or beverages that have undergone processing at temperatures including: about 37°C or higher, such as about 40°C or higher, such as about 45°C or higher, such as about 50°C or higher, such as about 55°C or higher, such as about 60°C or higher, such as about 65°C or higher, such as about 70°C or higher, such as about 75°C or higher, such as about 80°C or higher, such as about 85°C or higher, such as about 90°C or higher. Higher, such as about 95°C or higher, such as about 100°C or higher, such as about 105°C or higher, such as about 110°C or higher, such as about 120°C or higher, such as about 130°C or higher, such as about 140°C or higher, such as about 150°C or higher, such as about 160°C or higher, such as about 170°C or higher, such as about 180°C or higher, such as about 190°C or higher, such as about 200°C or higher, such as up to about 300°C or lower, such as about 275°C or lower, such as about 250°C or lower.

[0031] On the one hand, processed foods and / or beverages processed according to one or more of the above temperatures may undergo processing for the following durations: about 3 seconds or longer, such as about 6 seconds or longer, such as about 1 minute or longer, such as about 1.5 minutes or longer, such as about 2 minutes or longer, such as about 5 minutes or longer, such as about 10 minutes or longer, such as about 15 minutes or longer, such as about 20 minutes or longer, such as about 30 minutes or longer, such as about 1 hour or longer, such as about 1.5 hours or longer, such as about 2 hours or longer, such as up to about 4 hours on the other hand.

[0032] Alternatively or concurrently, the processed food and / or beverage may be subjected to any one or more of the temperatures or times described above, and may also be subjected to a high-pressure process simultaneously with, before or after, high-temperature processing. In such respects, the high-pressure process experienced by the processed food and / or beverage can be approximately 50 psi or greater, such as approximately 100 psi or greater, such as approximately 200 psi or greater, such as approximately 300 psi or greater, such as approximately 400 psi or greater, such as approximately 500 psi or greater, such as approximately 600 psi or greater, such as approximately 700 psi or greater, such as approximately 800 psi or greater, such as approximately 900 psi or greater, such as approximately 1000 psi or greater, such as approximately 1100 psi or greater, such as approximately 1200 psi or greater, such as approximately 1300 psi or greater, such as approximately 1400 psi or greater, such as approximately 1500 psi or greater, such as approximately 1600 psi or greater, such as approximately 1700 psi or greater, such as approximately 1800 psi or greater, such as approximately 1900 psi or greater, such as approximately 2000 psi or greater, up to approximately 300 psi. psi or less.

[0033] On the other hand, processing can occur at the following pH levels: approximately 2.5 to approximately 7, approximately 3 to approximately 6, approximately 3.25 to approximately 5, and approximately 3.5 to approximately 4.5. Of course, in one such aspect, low-pH processing can refer to beverage processing; however, one or more processed foods can also undergo low-pH processing.

[0034] Furthermore, despite the chosen processing conditions, the processing may include baking, frying, steaming, boiling, autoclaving, or other methods of heating, cooking, or sterilizing the processed food and / or beverage. Additionally or alternatively, the processing may include mechanical processing, such as extrusion, emulsification, shearing, gelling, homogenization, or other mixing and / or blending processes known in the art.

[0035] On the other hand, this disclosure has found that the processed foods and / or beverages may also contain one or more additional ingredients, and the collagen remains undenatured according to the recovery rates described below. For example, the processed foods and / or beverages may contain sweeteners, preservatives, flavorings, colorings, dyes, plant proteins, fruit components, flavorings, or other food and / or beverage components as known in the art, or combinations thereof. For example, the processed foods and / or beverages may contain sweeteners such as sugar or artificial sweeteners, or may contain sweetener syrups. Furthermore, the processed foods and / or beverages may contain one or more fruit components, such as fruit juice or fruit juice. Specifically, it has been found that citrus components can be used, even though they have a relatively low pH, and that undenatured collagen can be recovered as discussed above. Of course, other food and / or beverage components known in the art can be used, including gluten-free flour and components other than conventional flour and sweeteners.

[0036] Regardless of the selected processing conditions, undenatured type II collagen can be recovered from food and / or beverages after processing according to this disclosure, such that at least about 30% or more of the undenatured collagen is recovered from the processed food and / or beverage after processing, compared to the amount of undenatured collagen pre-processed, and such percentages are as follows: about 35% or more, about 40% or more, about 45% or more, about 50% or more, about 55% or more, about 60% or more, about 65% or more, about 70% or more, about 75% or more, about 80% or more, about 85% or more, about 90% or more, about 95% or more. Therefore, on the one hand, according to the above percentages, a certain amount of undenatured collagen can be recovered from the processed food and / or beverage after processing.

[0037] On one hand, the non-denatured collagen according to this disclosure is incorporated as a collagen composition into processed foods and / or beverages. The collagen composition may comprise one or more of any collagen as defined above, and / or on one hand, may comprise one or more of type I collagen, type II collagen, type III collagen, type IV collagen, or collagen peptides, or mixtures thereof. On another hand, the collagen composition contains only type II collagen, or a combination of type I collagen, type III collagen, type IV collagen, or collagen peptides. On yet another hand, the collagen composition may comprise a mixture of type II collagen (sometimes referred to as natural type II collagen) and non-denatured type II collagen. Additionally or alternatively, in addition to other collagens such as type I, type III, type IV, or collagen peptides, the collagen composition may also comprise a mixture of natural type II collagen and non-denatured type II collagen.

[0038] As described above, in one aspect, the processed food and / or beverage contains a collagen composition, specifically a type II collagen composition, such as a non-denatured type II collagen composition. The type II collagen used in this disclosure can be obtained from any suitable source. For example, collagen can be derived from a variety of mammalian sources, bird sources, or can be obtained from a variety of fish or combinations thereof. For example, collagen can be obtained from salmon, shark, poultry, pig, eggshells, turkey cartilage, bovine cartilage, etc. For example, in one embodiment, type II collagen can be obtained as disclosed in U.S. Patent No. 7,083,820 to Schilling, which is incorporated herein by reference. For example, non-denatured type II collagen can be commercially available from Lonza Consumer Health Inc. under the UC-II® brand. The UC-II® brand is a natural ingredient containing glycosylated non-denatured type II collagen. The collagen composition may also include hydrolyzed collagen. The collagen composition may also include purified protein or active peptide fragments. In one embodiment, the collagen composition may be free of any bone or bone material. In other embodiments, the collagen composition may be free of any transforming growth factor (TGF), bone morphogenetic protein (BMP), or both. In yet another embodiment, the collagen composition comprises type II collagen and is completely free of any type I collagen.

[0039] In the preparation of animal tissue for oral administration, in one embodiment, the tissue containing type II collagen may first be dissected from the surrounding tissue and diced or otherwise pulverized into particles. The microparticles or ground cartilage may be sterilized by methods that do not affect the structure of the major portion of type II collagen in the tissue or denature it, such as cryogenic processing, and form a dose containing a therapeutically effective level of non-denatured type II collagen, typically at least about 0.01 grams, preferably about 0.02 to about 0.5 grams of animal tissue. As a natural product, some variation between samples is expected. These variations can be minimized by blending after pulverization. Blending can be aided by analytical techniques that allow measurement of the amounts of non-denatured type II collagen and other components.

[0040] Nevertheless, this disclosure has found that undenatured type II collagen can be resistant to gastric acid and digestive enzymes by carefully forming particles and sterilizing them as discussed above. Due to this sterilization process, undenatured type II collagen also retains its three-dimensional shape, thereby preserving its bioactive epitope regions. Not wishing to be bound by theory, it is believed that the epitope regions contain the ability to induce oral tolerance as discussed above. Specifically, the epitope regions allow undenatured collagen to bind to Peyer's patches, which have the ability to induce oral tolerance processes.

[0041] On one hand, the collagen composition is present in the processed food and / or beverage in an amount from about 1 mg to about 5000 mg. For example, the collagen composition may be present in the processed food and / or beverage in an amount greater than about 5 mg, such as greater than about 10 mg, such as greater than about 15 mg, such as greater than about 20 mg, such as greater than about 25 mg, such as greater than about 30 mg. The total amount of collagen composition present in the processed food and / or beverage is generally less than about 1000 mg, such as less than about 900 mg, such as less than about 800 mg, such as less than about 700 mg, such as less than about 600 mg, such as less than about 500 mg, such as less than about 400 mg, such as less than about 300 mg, such as less than about 200 mg, such as less than about 100 mg, such as less than about 80 mg, such as less than about 70 mg, such as less than about 60 mg, or any range or value between these amounts. Alternatively or additionally, the collagen composition may be present in the processed food and / or beverage in an amount ranging from about 0.01% by weight to about 10% by weight, such as from about 0.015% by weight to about 5% by weight, such as from about 0.25% by weight to about 4% by weight, such as from about 0.5% by weight to about 3% by weight, such as from about 0.75% by weight to about 2% by weight, or any range or value between thereof. Furthermore, it should be understood that, on one hand, the collagen composition may be a type II collagen composition, wherein substantially all of the collagen in the collagen composition is type II collagen.

[0042] On the one hand, undenatured type II collagen can form all or substantially all of the total type II collagen in the collagen composition, and therefore can be present in the processed food and / or beverage in the amounts discussed above. However, on the other hand, undenatured type II collagen can constitute from about 1% to about 95% of the total type II collagen and / or the collagen composition, from about 2.5% to about 75% of the total type II collagen or the total collagen composition, from about 5% to about 50%, from about 10% to about 40%, or any range or value between these. Therefore, on the other hand, undenatured type II collagen can be present in the composition in amounts from 0.1 mg to about 100 mg, from about 0.5 mg to about 75 mg, from about 0.75 mg to about 50 mg, from about 1 mg to about 30 mg, or any range or value between these.

[0043] Furthermore, the collagen composition may further comprise a preservative salt, such as potassium chloride. Therefore, the total amount of the collagen composition discussed above may comprise type II collagen and / or undenatured type II collagen, alone or in combination with other collagen, preservative salts, or combinations thereof. In this respect, the total type II collagen, comprising natural and undenatured type II collagen, may comprise from about 1% to about 99% of the collagen composition, such as from about 2.5% to about 90%, from about 5% to about 80%, from about 7.5% to about 70%, from about 10% to about 60%, from about 15% to about 50%, from about 20% to about 35%, or any range or value between these values. Therefore, on the one hand, the total amount of type II collagen, including natural and non-denatured type II collagen in the collagen composition, can be from about 1 mg to about 1000 mg, such as about 2.5 mg to about 500 mg, such as about 5 mg to about 250 mg, such as about 7.5 mg to about 100 mg, such as about 10 mg to about 40 mg, or any range or value between these amounts. Of course, on the other hand, no preservative salts are used.

[0044] Furthermore, when the type II collagen comprises non-denatured type II collagen, the non-denatured type II collagen can possess a high oxygen radical scavenging capacity (ORAC), as measured according to ORAC 6.0. Specifically, the ORAC assay measures the antioxidant scavenging activity against oxygen radicals known to be involved in the pathogenesis of aging and common diseases, and consists of six types of ORAC assays that assess the material's antioxidant capacity against primary reactive oxygen species (ROS), peroxy radicals, hydroxyl radicals, superoxide anions, and peroxynitroso groups. Specifically, the ORAC assay involves introducing a reactive oxygen species (ROS) introducer into the assay system, wherein the ROS introducer triggers the release of a specific ROS, which degrades the probe and alters its emission wavelength or intensity. Therefore, if the assay being tested contains an antioxidant, the antioxidant absorbs the ROS and protects the probe from degradation. The degree of probe protection indicates the material's antioxidant capacity, and the result is expressed as µmol trolox equivalents (TE) / g of the tested material.

[0045] For example, ORAC assays targeting peroxide radicals measure the antioxidant capacity of a sample to protect fluorescein (luciferin) from damage caused by peroxide radicals generated from 2,2'-azobis(2-amynylpropane) dihydrochloride (AAPH). ORAC assays targeting hydroxyl radicals measure the antioxidant capacity of a sample to protect fluorescein (luciferin) from damage caused by hydroxyl radicals generated from the reaction between cobalt and hydrogen peroxide. ORAC assays targeting peroxynitrosamines measure the antioxidant capacity of a sample to protect dihydrorhodamine-123 from peroxynitrosamine radicals generated from 3-morpholinylsdeimine hydrochloride. ORAC assays targeting superoxides measure the antioxidant capacity of a sample to protect ethidine hydrochloride from damage caused by superoxide generated by xanthine oxidase. ORAC assays targeting singlet oxygen measure the antioxidant capacity of a sample to protect ethidine hydrochloride from damage caused by singlet oxygen generated from the reaction between lithium molybdate and hydrogen peroxide. Finally, the ORAC assay for hypochlorite was used to measure the antioxidant capacity of the sample to protect the fluorescent protein luciferin from damage by hypochlorite free radicals generated by sodium hypochlorite.

[0046] Therefore, on the one hand, the total ORAC of the collagen composition having non-denatured type II collagen according to this disclosure can be about 200 µmol TE / g or greater, such as about 250 µmol TE / g or greater, such as about 300 µmol TE / g or greater, such as about 350 µmol TE / g or greater, such as about 400 µmol TE / g or greater, such as about 450 µmol TE / g or greater, such as about 500 µmol TE / g or greater, such as about 550 µmol TE / g or greater, such as about 600 µmol TE / g or greater, such as about 700 µmol TE / g or greater, such as about 750 µmol TE / g or greater, such as about 800 µmol TE / g or greater, such as about 825 µmol TE / g or greater, up to about 1000 µmol TE / g or any range or value between these values.

[0047] Furthermore, on the one hand, the ORAC against peroxide radicals of the collagen composition having non-denatured type II collagen according to this disclosure can be about 1 µmol TE / g or greater, such as about 2.5 µmol TE / g or greater, such as about 5 µmol TE / g or greater, such as about 7.5 µmol TE / g or greater, such as about 10 µmol TE / g or greater, such as up to about 10.5 µmol TE / g or greater, up to about 50 µmol TE / g or any range or value between these values.

[0048] Similarly, on the one hand, the ORAC against hydroxyl radicals of the collagen composition having non-denatured type II collagen according to this disclosure can be about 10 µmol TE / g or greater, such as about 15 µmol TE / g or greater, such as about 20 µmol TE / g or greater, such as about 25 µmol TE / g or greater, such as about 27.5 µmol TE / g or greater, such as about 30 µmol TE / g or greater, up to about 40 µmol TE / g or any range or value between these values.

[0049] Alternatively or alternatively, in one respect, the ORAC against peroxynitroso group of the collagen composition having non-denatured type II collagen according to this disclosure may be about 0.5 µmol TE / g or greater, such as about 1 µmol TE / g or greater, such as about 1.5 µmol TE / g or greater, such as about 2 µmol TE / g or greater, such as about 2.25 µmol TE / g or greater, up to about 5 µmol TE / g or any range or value between these values.

[0050] On the one hand, the ORAC against singlet oxygen in the collagen composition having non-denatured type II collagen according to this disclosure can be about 500 µmol TE / g or greater, such as about 550 µmol TE / g or greater, such as about 600 µmol TE / g or greater, such as about 650 µmol TE / g or greater, such as about 700 µmol TE / g or greater, such as about 725 µmol TE / g or greater, up to about 1000 µmol TE / g or any range or value between these values.

[0051] Furthermore, on the one hand, the ORAC against hypochlorite in the collagen composition having non-denatured type II collagen according to this disclosure can be about 25 µmol TE / g or greater, such as about 30 µmol TE / g or greater, such as about 35 µmol TE / g or greater, such as about 40 µmol TE / g or greater, such as about 45 µmol TE / g or greater, such as up to about 50 µmol TE / g or greater, up to about 75 µmol TE / g or any range or value between these values.

[0052] Furthermore, when the type II collagen comprises undenatured type II collagen, the molecular weight of the undenatured type II collagen can be about 10,000 Daltons or higher, such as about 15,000 Daltons or higher, such as about 20,000 Daltons or higher, such as about 25,000 Daltons or higher, such as about 30,000 Daltons or higher, such as about 35,000 Daltons or higher, such as about 40,000 Daltons or higher, such as about 45,000 Daltons or higher, such as about 50,000 Daltons or higher. High, such as about 55,000 Daltons or higher, such as about 60,000 Daltons or higher, such as about 65,000 Daltons or higher, such as about 70,000 Daltons or higher, such as about 75,000 Daltons or higher, such as about 80,000 Daltons or higher, such as about 85,000 Daltons or higher, such as about 90,000 Daltons or higher, such as about 95,000 Daltons or higher, such as about 100,000 Daltons or higher, up to about 350,000 Daltons or lower, or any range or value in between.

[0053] Furthermore, it should be understood that, to date, processing of undenatured collagen with processed foods and / or beverages has been considered. However, on the one hand, undenatured collagen can be incorporated into foods and / or beverages both before and after processing. Therefore, on the one hand, undenatured collagen can be included in foods and / or beverages in the amounts discussed above before processing, and on the other hand, a certain amount of collagen composition can be added to or incorporated into foods and / or beverages after processing, depending on the amounts discussed above regarding collagen compositions. The amounts chosen for pre-processing and post-processing can be the same or different, and can be based on the total amount of undenatured collagen desired to be present in the final composition.

[0054] Despite the various aspects and benefits already discussed, on the one hand, the collagen composition is incorporated into a suitable delivery form before being incorporated into the dosage forms discussed below. On the other hand, the compositions of this disclosure can be contained in the delivery form as an oil-in-water emulsion. Specifically, on the other hand, such an arrangement can allow one or more oil-soluble and / or one or more water-soluble active ingredients to be contained in the same delivery form. Alternatively, only oil-soluble components (e.g., type II collagen) can be used, and the emulsion can be used to incorporate the composition into water-based applications.

[0055] Nevertheless, oil-in-water emulsions may also contain at least one functional gum, such as gum arabic. Typically, gum arabic is a complex mixture of glycoproteins and polysaccharides, containing arabinose and galactose. Gum arabic is generally water-soluble and edible. In some embodiments, gum arabic may comprise 100% modified gum arabic, such as Ticamulsion® A-2010 gum arabic powder. In some embodiments, gum arabic may be a mixture or blend of gum arabic and modified gum arabic. For example, in some embodiments, gum arabic may include Ticamulsion® 3020.

[0056] In some aspects, the oil-in-water emulsion contains about 10% to about 30% by weight of gum arabic. In some embodiments, the oil-in-water emulsion contains about 15% to about 25% by weight of gum arabic. In some embodiments, the oil-in-water emulsion contains less than about 20% by weight, such as less than 15% by weight, such as less than 10% by weight, such as less than 5% by weight of gum arabic.

[0057] Oil-in-water emulsions may also contain water. In some respects, oil-in-water emulsions contain deionized water. Still, in some respects, oil-in-water emulsions may contain any water suitable for human consumption and incorporated into dietary supplements designed for human consumption.

[0058] The amount of water incorporated into an oil-in-water emulsion can vary depending on the desired hygroscopic and water-soluble components incorporated into the emulsion. In some aspects, the oil-in-water emulsion may contain from about 5% by weight to 35% by weight of water. In some embodiments, the oil-in-water emulsion may contain from about 10% by weight to about 30% by weight of water. In some embodiments, the oil-in-water emulsion may contain from about 15% by weight to about 20% by weight of water. In some embodiments, the oil-in-water emulsion may contain less than about 20% by weight of water, such as less than about 15% by weight of water, such as less than about 10% by weight of water.

[0059] In some aspects, oil-in-water emulsions may contain one or more stabilizers or suspension accelerators. For example, in some aspects, oil-in-water emulsions may contain one or more gums, such as gellan gum or xanthan gum. If gellan gum or xanthan gum is included, the gellan gum or xanthan gum may be present in an amount less than about 3.5% by weight, such as less than about 2.5% by weight, such as less than about 1.5% by weight, such as less than about 1.0% by weight, such as less than about 1.0% by weight.

[0060] In other respects, the oil-in-water emulsion may contain one or more stabilizers, such as silica. If silica is included, the silica may be present in an amount of less than about 2% by weight, such as less than about 1.5% by weight, such as less than about 1% by weight, such as less than about 0.5% by weight.

[0061] Furthermore, oil-in-water emulsions may also contain one or more fat-soluble components or nutrients. In some respects, one or more fat-soluble components or nutrients may be incorporated into the oil phase of the oil-in-water emulsion. Suitable fat-soluble components include, but are not limited to, retinol, vitamin E derived from mixed tocopherols, beta-carotene, ubiquinone, lecithin, sunflower lecithin, vitamin D, vitamin K, phosphatidylcholine, and combinations thereof.

[0062] In some aspects, at least one or more fat-soluble components may be incorporated into the oil-in-water emulsion in an amount from about 0% by weight to about 50% by weight. For example, in some aspects, the oil-in-water emulsion contains less than about 50% by weight of one or more fat-soluble components, such as less than about 40% by weight, less than about 30% by weight, less than about 20% by weight, less than about 10% by weight, or less than about 5% by weight.

[0063] In addition, on the one hand, oil-in-water emulsions may contain one or more additional antioxidants in one or more of the water-soluble phase or the oil / fat-soluble phase.

[0064] In some respects, the oil-in-water emulsions disclosed herein can be used in any suitable dosage form, such as gel-like chewable tablets, edible films, lozenges, liquid suspensions, syrups, lipid micelles, spray-dried dispersions, nanoparticles, etc., and can also be incorporated into other processed foods and / or beverages. Regardless of the dosage form, it should be clear that the dosage form, food, and / or beverage are processed at a temperature of at least 37°C, as discussed herein. Therefore, it should be clear that dosage forms, foods, and / or beverages that do not involve processing steps as defined herein are not covered by the above definition. Thus, in one respect, dosage forms, foods, and / or beverages do not contain tablets or capsules.

[0065] Alternatively, oil-in-water emulsions can be included in nutritional products, such as food products or beverages. For example, in some respects, oil-in-water emulsions can be incorporated into liquid nutritional products, such as nutritional supplements or infant formula, for mammalian consumption. Furthermore, the oil-in-water emulsions described herein can be added to any liquid nutritional product intended to provide nutritional supplementation for mammals.

[0066] The processed food or beverage composition may include any composition suitable for mammalian consumption. Such compositions comprise whole foods or beverages designed to provide mammals with the necessary dietary requirements, or food supplements such as snacks and treats. Food compositions may include pellets, drinks, bars, prepared foods contained in cans, smoothies, juices, dairy products, or any other functional food compositions.

[0067] The processed food and / or beverage compositions disclosed herein may further include one or more excipients as additional additives in the composition. Exemplary but non-limiting excipients and / or additives include anti-adhesion agents such as magnesium stearate; binders such as sugars, sugar alcohols, gelatin, and synthetic polymers; coatings such as cellulose ether hydroxypropyl methylcellulose (HPMC), shellac, corn gluten, zein, gelatin, fatty acids, and waxes; colorants such as titanium dioxide and azo dyes; disintegrants such as modified starch-starch glycolate and cross-linking polymers containing polyvinylpyrrolidone and sodium carboxymethyl cellulose; fillers such as maltodextrin; and flavorings such as mint, licorice, etc. Fennel, vanilla, and fruit spices, including peach, banana, grape, strawberry, blueberry, raspberry, and mixed berries; lubricants, such as fumed silica, talc, and magnesium carbonate; lubricants, such as talc, silica, and fats, including vegetable stearic acid, magnesium stearate, and stearic acid; preservatives, such as antioxidants, vitamins, retinyl palmitate, selenium, the amino acids cysteine ​​and methionine, citric acid, sodium citrate, and parabens; adsorbents; sweeteners, such as sucrose and sucralose; and mediators, such as petrolatum and mineral oil.

[0068] On the one hand, the processed food and / or beverage compositions of this disclosure can be combined with various additives and components that can improve one or more properties of the composition. For example, in one embodiment, the additive composition can be combined with a stabilizer pack, which can be used to stabilize at least one property of the composition. For example, in a particular embodiment, the stabilizer pack can be added to the composition in an amount sufficient to reduce the hygroscopic properties of the composition and / or prevent the composition from absorbing moisture. The stabilizer pack can also be combined with the composition to improve the handling properties of the composition. For example, the stabilizer pack can give the composition better flow properties, especially when it is in particulate form.

[0069] On the one hand, processed food and / or beverage compositions can be combined with polymer binders and stabilizer packages. Additionally, after the composition is combined with the polymer binder and stabilizer package, a coating material can be applied to the composition. For example, the coating material may contain at least one fat. According to this disclosure, in addition to the compositions of this disclosure, the above-described components can also be added to any suitable pharmaceutical composition. For example, the above-described components can be added to any pharmaceutical composition containing carnitine or amino acids.

[0070] The polymer binder and stabilizer package can be combined with processed food and / or beverage compositions in such a manner that the stabilizer package is uniformly incorporated into the product. In one embodiment, for example, the composition of this disclosure is first combined with the polymer binder via a spray drying process and then with the stabilizer package. The polymer binder may include any suitable pharmaceutically acceptable polymer, such as film-forming polymers and / or polysaccharides. Specific examples of polymer binders that may be used according to this disclosure include starch, maltodextrin, gum arabic, arabinogalactan, gelatin, and mixtures thereof. In one embodiment, the polymer binder is added to the pharmaceutical composition in an amount of at least about 5% by weight, such as at least about 8% by weight, such as at least about 10% by weight, such as at least about 15% by weight. One or more polymer binders are present in the composition in an amount of less than about 50% by weight, such as less than about 45% by weight, such as less than about 40% by weight, such as less than about 35% by weight, such as less than about 30% by weight.

[0071] In one embodiment, the polymer binder may include starch, such as modified starch. For example, the starch may be derived from corn or waxy corn. In one embodiment, the starch may include HI-CAP100 starch sold by National Starchand Chemical Company.

[0072] In alternative embodiments, the polymer binder may include arabinogalactan. Arabinogalactan is a soluble polysaccharide that can be used not only as a polymer binder but also to provide other benefits. For example, arabinogalactan can enhance adaptive immune responses in certain situations. For instance, arabinogalactan is described in U.S. Patent No. 8,784,844, which is incorporated herein by reference.

[0073] In one embodiment, larch arabinogalactan can be used as a polymer binder. Larch arabinogalactan is a highly branched polysaccharide composed of galactose and arabinose units in a ratio of approximately 6:1. Larch arabinogalactan is extracted from large trees. The polysaccharide has a galactan backbone with side chains of galactose and arabinose. Arabinogalactan is available from Lonza Ltd.

[0074] Once the polymer binder is combined with the composition, for example by a spray drying process, the resulting mixture can then be combined with a stabilizer package. In one embodiment, the stabilizer package comprises oxide particles combined with a salt of carboxylic acid. In a particular embodiment, the stabilizer package may comprise a dried product, such as a powder or granular product combined with the composition and the polymer binder. The combination of oxide particles and a salt of carboxylic acid has been found to provide numerous advantages and benefits when combined with the composition. For example, the stabilizer package has been found to stabilize the composition and reduce its water absorption. The composition is also easier to handle and, when in granular form, produces a free-flowing product.

[0075] Oxide particles that can be added to processed food and / or beverage compositions may include silica. For example, oxide particles may include precipitated silica particles. The particle size (d50, laser diffraction according to ISO test 13320) of the silica particles may be less than about 55 micrometers, such as less than about 40 micrometers, such as less than about 30 micrometers, such as less than about 25 micrometers, such as less than about 20 micrometers, such as less than about 15 micrometers, such as less than about 12 micrometers, such as less than about 10 micrometers, such as less than about 8 micrometers, such as less than about 6 micrometers, such as less than about 4 micrometers, such as less than about 2 micrometers, such as less than about 1 micrometer. The particle size is typically greater than about 0.5 micrometers, such as greater than about 1 micrometer. The specific surface area of ​​the particles (ISO test 9277) may be greater than about 120 m² / g, such as greater than about 130 m² / g, such as greater than about 150 m² / g, such as greater than about 170 m² / g, such as greater than about 200 m² / g, such as greater than about 220 m² / g. The specific surface area is typically less than about 500 m² / g. Oxide particles, such as silica particles, may be present in the pharmaceutical composition in amounts greater than about 0.01% by weight, such as greater than about 0.05% by weight, such as greater than about 0.1% by weight. Oxide particles are typically present in amounts less than 5% by weight, such as less than about 2% by weight, such as less than about 1.5% by weight, such as less than 0.5% by weight.

[0076] In addition to oxide particles, the stabilizer package may also contain salts of carboxylic acids. Salts of carboxylic acids may include salts of fatty acids. For example, the carbon chain length of fatty acids may be from about 6 carbon atoms to about 40 carbon atoms, such as from about 12 carbon atoms to about 28 carbon atoms. In one embodiment, the salt of carboxylic acids may include stearates. Stearates that can be used include calcium stearate, sodium stearate, magnesium stearate, mixtures thereof, etc. In one embodiment, the salt of carboxylic acids may contain both hydrophilic and hydrophobic groups. The salt of carboxylic acids may be present in the composition in an amount greater than about 0.5% by weight, such as greater than about 1% by weight, such as greater than about 1.5% by weight. The salt of carboxylic acids is generally present in an amount less than about 5% by weight, such as less than about 4% by weight, such as less than about 3% by weight.

[0077] In addition to the polymer binder and stabilizer package, the composition may also contain a variety of other components and ingredients. In one embodiment, for example, the composition may contain citrate esters, such as citrate esters of monoglycerides and / or diglycerides of fatty acids. The composition may also contain lecithin, such as lecithin obtained from rapeseed, sunflower, etc. The above components may be present in the composition in relatively small amounts, such as less than about 2% by weight, less than about 1.5% by weight, less than about 1% by weight. The above components are generally present in amounts greater than about 0.05% by weight, such as greater than about 0.1% by weight.

[0078] Furthermore, on the one hand, processed foods and / or beverages can be formulated for sports or daily nutritional purposes. In this respect, the processed foods and / or beverages may further contain at least one vitamin, such as at least one of vitamin B, vitamin C, and vitamin E. Vitamins may be included in the processed foods and / or beverages in amounts ranging from about 50 µg / g supplement to about 5000 µg / g, such as about 100 µg / g to about 4500 µg / g, such as about 250 µg / g to about 4000 µg / g, such as about 400 µg / g to about 3500 µg / g, or any range or value between these values. The foregoing ranges may refer to any single vitamin or the total amount of all vitamins. On the one hand, vitamin E is present in the processed food and / or beverage in amounts ranging from about 100 µg / g to about 1000 µg / g, such as from about 250 µg / g to about 750 µg / g, such as from about 400 µg / g to about 600 µg / g, or any range or value between therewith. On the other hand, vitamin C is present in the processed food and / or beverage in amounts ranging from about 1000 µg / g to about 5000 µg / g, such as from about 2000 µg / g to about 4000 µg / g, such as from about 3000 µg / g to about 3750 µg / g, or any range or value between therewith.

[0079] Furthermore, in one aspect, the processed food and / or beverage contains at least one mineral, such as potassium, magnesium, zinc, or calcium. The mineral may be contained in the processed food and / or beverage in amounts ranging from about 1 mg / g to about 50 mg / g, such as from about 2.5 mg / g to about 45 mg / g, such as from about 5 mg / g to about 40 mg / g, or any range or value between thereof. The foregoing ranges may refer to any single mineral, or they may refer to the total amount of a single mineral. In another aspect, the processed food and / or beverage contains potassium in amounts ranging from about 9.5 mg / g to about 12 mg / g, such as from about 9.75 mg / g to about 11.5 mg / g, such as from about 10 mg / g to about 11 mg / g, or any range or value between thereof. Similarly, on one hand, the processed food and / or beverage contains magnesium in an amount from about 1 mg / g to about 10 mg / g, such as from about 2.5 mg / g to about 7.5 mg / g, such as from about 4 mg / g to about 6 mg / g, or any range or value between these amounts. On the other hand, the processed food and / or beverage contains calcium in an amount from about 1 mg / g to about 50 mg / g, such as from about 2.5 mg / g to about 47.5 mg / g, such as from about 5 mg / g to about 45 mg / g, such as from about 10 mg / g to about 40 mg / g, such as from about 20 mg / g to about 37.5 mg / g, such as from about 30 mg / g to about 35 mg / g, or any range or value between these amounts.

[0080] Additionally, the processed food and / or beverage may further contain at least one additive that enhances athletic performance or helps reduce oxidative stress. For example, the additive may be one or more of curcumin, spirulina, astaxanthin, or other carotenoids. Furthermore, this disclosure may contain one or more microalgae having high levels of superoxide dismutase (SOD) and / or ORAC. Specifically, such microalgae may further help reduce oxidative stress and may contribute to further anti-inflammatory properties and infection prevention, including improved immune health. Additionally, the additive may contain one or more probiotics.

[0081] Nevertheless, on the one hand, for example, the processed foods and / or beverages of this disclosure are specifically formulated to improve joint health, muscle health, cartilage health, bone health, or combinations thereof. For example, processed foods and / or beverages can be used to treat non-articular joint pain, joint discomfort in healthy mammals, lack of joint flexibility in healthy mammals, muscle soreness in healthy mammals, or lack of health in healthy mammals. Additionally, the processed foods and / or beverages of this disclosure can improve immune health, bone health, or brain health, and can also improve triglyceride and / or cholesterol levels in healthy mammals and / or mammals that regularly engage in physical activity and / or strenuous physical activity. Furthermore, the processed foods and / or beverages according to this disclosure can also improve joint health, muscle health and soreness, and cartilage health caused by age-related decline.

[0082] Furthermore, the processed food and / or beverage can be suitable for administration to any mammal. For example, the mammal can be a human or a canine. The composition can be fed to mammals of any age, such as mammals from birth to adulthood. In various embodiments, the mammal can be a human, dog, cat, horse, pig, sheep, or cow. In many embodiments, the mammal can be in early to late adulthood. For example, the age of an active mammal can be at least 10%, such as at least 15%, such as at least 20%, such as at least 25%, such as at least 30%, such as at least 35%, such as at least 40%, such as at least 45%, such as at least 50%, such as at least 55%, such as at least 60%, such as at least 65%, such as at least 70%, such as at least 75%, such as at least 85%, such as at least 90%, such as at least 95%. The lifespan of mammals can be less than approximately 95% of their expected lifespan, such as less than approximately 90%, less than approximately 85%, less than approximately 80%, less than approximately 75%, less than approximately 70%, less than approximately 65%, less than approximately 60%, less than approximately 55%, less than approximately 50%, less than approximately 45%, less than approximately 40%, less than approximately 35%, less than approximately 30%, less than approximately 25%, less than approximately 20%, less than approximately 15%, or less than approximately 10%. Lifespan can be determined based on actuarial tables, calculations, etc.

[0083] Nevertheless, certain embodiments of this disclosure can be better understood from the following examples, which are non-limiting and exemplary in nature.

[0084] Example 1

[0085] Protein bars

[0086] A batch of baked food bars is made using the following combination: Soy protein blocks (soy protein isolate, tapioca starch, salt), peanut butter fudge (corn syrup, invert sugar, peanut butter [peanuts, sugar, salt], sugar, palm kernel oil, peanut powder, milk protein isolate, soy lecithin, salt, vanilla extract, xanthan gum, carob gum, beta-carotene), chocolate layer (corn syrup, palm kernel oil, invert sugar, sugar, chocolate liqueur, cocoa [processed with alkali], milk protein isolate, natural flavoring, soy lecithin, vanilla extract, gum arabic, xanthan gum, carob gum), corn syrup, milk chocolate (sugar, whole milk powder, chocolate liqueur, cocoa butter, milk fat, soy lecithin, natural vanilla flavor), gum arabic, marshmallow flakes (sugar, corn starch, fructose, soybean oil, corn syrup solids, natural flavoring, salt). Ingredients: Soy lecithin, fructose syrup, chocolate chips (sugar, chocolate liqueur, cocoa butter, soy lecithin, vanilla), fructooligosaccharides, peanut butter, high-oleic sunflower or high-oleic safflower oil, peanuts, glycerin, less than 2% of the following: high-oleic safflower oil and / or high-oleic sunflower seed oil, fructose, chocolate powder (natural cocoa powder, sugar, chocolate liqueur, cocoa butter, soy lecithin, vanilla), natural flavoring, cocoa fructose (fructose, water, corn maltodextrin, cocoa powder [processed with alkali], natural cocoa, salt, carrageenan, natural flavoring, tocopherol, ascorbic acid), calcium phosphate, water, salt, natural flavoring, xanthan gum, vitamin and mineral blends, and UC-II® brand non-denatured type II collagen. The ingredients are extruded into bars and the mixture is baked at 120°C for 20 minutes.

[0087] A second batch of baked food bars was produced in the same manner, except that the second batch was infused with a second dose of UC-II® after extrusion and baking. The recovery results of the non-denatured type II collagen are shown in Table 1 below.

[0088] Table 1

[0089]

[0090] As shown in Table 1, even undoped bars can recover more than 30% of undenatured collagen compared to pre-processed bars. Without being bound by theory, it is believed that the increased recovery of undenatured type II collagen may be at least partly attributable to interactions with other nutrients contained in the baking bar. Furthermore, due to the small variability and laboratory assay potential, these values ​​can be considered essentially 100% recovery.

[0091] Example 2

[0092] Brown rice flakes

[0093] Two separate batches of seasoned rice flakes were formed by mixing 6.8 g of corn flour, 5.5 g of brown rice flour, 2.6 g of tapioca starch, 2.5 g of rice, and 0.04 g of UC-II® brand non-denatured type II collagen. After the dry ingredients were combined, hot water (boiling water set aside) was slowly added to the mixer until a dough was formed (approximately 14 g of water or about 45% of the total ingredients by weight). The dough was then passed through a Rondo sheeter set to stage 1, cut into the desired shapes, and placed in a parchment-lined pan. The dough was baked at 205°C for one minute and then deep-fried in canola oil at 177°C for 1.5–2 minutes. Excess oil was drained, and the first batch was seasoned with salt and pepper, while the second batch was seasoned with BBQ seasoning. The recovery rates are shown in Table 2 below.

[0094] Table 2

[0095]

[0096] Example 3

[0097] Sugar-free chewables

[0098] 330 g of gelatin was stirred into the first portion of water (approximately 550 g). 23.5 g of flavoring (fruit punch in this example), 2 g of coloring agent, 13 g of UC-II® brand non-denatured type II collagen, and 17 g of 50% citric acid solution were mixed together to form a slurry and placed in a 70°C water bath to dissolve for approximately 1–2 hours. 2800 g of maltitol syrup was boiled to approximately 120°C and cooled to approximately 105°C. The gelatin solution and slurry were added to the cooled syrup and mixed thoroughly to maintain fluidity. After mixing, the solids content was confirmed to be approximately 80% of total dissolved solids (TDS) using a refractometer. The mixture was deposited onto dry starch and dried for 1–2 days. The dried mixture was then removed from the starch and coated with a candy oil mixture at 140°C. The recovery rates are shown in Table 3 below.

[0099] Table 3

[0100]

[0101] Example 4

[0102] Orange-flavored gummies processed at ultra-high temperatures

[0103] 330 g of gelatin was mixed into the first portion of water (approximately 550 g) and set aside. 42 g of orange flavoring agent, 7 g of coloring agent, 13 g of UC-II® brand non-denatured type II collagen, and 17 g of 50% citric acid solution were mixed together and placed in a 70°C water bath to dissolve for approximately 1–2 hours. 2800 g of maltitol syrup was boiled to approximately 120°C and cooled to approximately 105°C. The gelatin solution and syrup were added to the cooled syrup and mixed thoroughly to maintain fluidity. After mixing, the solids content was confirmed to be approximately 80% of total dissolved solids (TDS) using a refractometer. The mixture was deposited onto dry starch and dried for 1–2 days. The dried mixture was then removed from the starch and coated with a candy oil mixture at 140°C. The recovery rates are shown in Table 4 below.

[0104] Table 4

[0105]

[0106] Example 5

[0107] Nutritional beverages

[0108] Water was heated to 50°C and divided into two portions. A slurry of protein, fat, and buffer salts was prepared by shearing for 10 minutes (as shown in Table 5 below). The cocoa slurry was sheared at 50°C to a weight of 3 times the weight of the cocoa in water. Finally, a slurry of the remaining ingredients as shown in Table 5 below was prepared. Gellan gum was premixed with sugar, with the sugar content being 4 times that of the gellan gum. The gum and sugar premix was added under shear, and the remaining sugar and maltodextrin were sheared into the mixture. Vitamin / UC-II® brand non-denatured type II collagen premix was then added to the gum and sugar premix. The protein and cocoa slurry were added together and blended. The pH was adjusted to 7.0 using 20% ​​sodium hydroxide, and the mixture of all components was subjected to UHT processing at 143°C for 6 seconds via direct steam injection, followed by homogenization at 2000 / 500 psi, bottling, and refrigeration. The recovery rates are shown in Table 6 below.

[0109] Table 5

[0110]

[0111] Table 6

[0112]

[0113] Example 6

[0114] Plant-based beverages

[0115] Water was heated to 50°C and divided into two fractions. A slurry of 40 mg of UC-II® brand non-denatured type II collagen, protein, fat, and buffer salts was sheared for 10 minutes. The cocoa slurry was sheared at 50°C to a weight of 3 times the weight of the cocoa in water. Finally, a slurry of the remaining ingredients listed in Table 7 was prepared, and the three formulations were combined. The pH was adjusted to approximately 7. The pH was adjusted to 7.0 using 20% ​​sodium hydroxide, and the mixture of all components was subjected to UHT processing at 143°C for 6 seconds via direct steam injection, followed by homogenization at 2000 / 500 psi, bottling, and refrigeration. Recovery rates are shown in Table 8 below.

[0116] Table 7

[0117]

[0118] Table 8

[0119]

[0120] Example 7

[0121] sports drinks

[0122] First, the dried ingredients shown in Table 9 below were blended. 80% of the water was heated to approximately 50°C, and the dried ingredients were added to the heated water. UC-II® brand non-denatured type II collagen was formed into a dispersion as described above, and this dispersion was added to the heated water mixture. Then, flavor and color were added. The container was rinsed with 20% spare water, the pH of which was verified to be approximately 3, and the mixture was then subjected to a short-time high-temperature processing at 88°C for thirty seconds, followed by hot filling into containers at approximately 87°C. The recovery rates are shown in Table 10 below.

[0123] Table 9

[0124]

[0125] Table 10

[0126]

[0127] Example 8

[0128] Single-time heat-processed carbonated fruit juice

[0129] Blend 80% water with all the juices shown in Table 11, add color, and stir until dissolved. Then, add UC-II® brand non-denatured type II collagen as a dispersion. Rinse the container with the reserved 20% water. Transfer the juice blend to a carbonator and carbonate to 2.5 volumes, then bottle into 12-ounce crown cap bottles. The bottles are then post-pasteurized in a 77°C water bath, cooled, and refrigerated. The recovery rates are shown in Table 12 below.

[0130] Table 11

[0131]

[0132] Table 12

[0133]

[0134] These and other modifications and variations can be made to the invention by those skilled in the art without departing from the spirit and scope of the invention, which are more specifically set forth in the appended claims. Furthermore, it should be understood that aspects of the various embodiments can be interchanged, in whole or in part. Moreover, those skilled in the art will understand that the foregoing description is illustrative only and is not intended to limit the invention further described in the appended claims.

[0135] In summary, this disclosure provides the following implementation scheme:

[0136] 1. A processed food and / or beverage composition comprising:

[0137] Non-denatured type II collagen,

[0138] The processed foods and / or beverages are processed at temperatures of approximately 37°C or higher.

[0139] 2. The composition according to embodiment 1, wherein the composition comprises a processed beverage.

[0140] 3. The composition according to embodiment 1, wherein the composition comprises a processed food product.

[0141] 4. The composition according to any one of embodiments 1 to 3, wherein the undenatured type II collagen is incorporated into the processed food and / or beverage composition as part of the collagen composition, and the collagen composition includes one or more different types of collagen in addition to the undenatured type II collagen.

[0142] 5. The composition according to any one of embodiments 1 to 4, wherein the one or more different types of collagen comprise natural type II collagen, collagen peptides, or mixtures thereof.

[0143] 6 . The composition according to any one of embodiments 1 to 5, wherein a certain amount of undenatured type II collagen is incorporated into the composition prior to processing, and at least about 30% or more of the undenatured type II collagen is recovered after processing.

[0144] 7. The composition according to embodiment 6, wherein 45% or more of the non-denatured type II collagen is recovered after processing.

[0145] 8. The composition according to embodiment 6, wherein 60% or more of the non-denatured type II collagen is recovered after processing.

[0146] 9. The composition according to embodiment 6, wherein 85% or more of the non-denatured type II collagen is recovered after processing.

[0147] 10. The composition according to any one of embodiments 1 to 9, wherein the processed food and / or beverage undergoes processing involving exposure to temperatures of about 40°C or higher.

[0148] 11. The composition according to any one of embodiments 1 to 10, wherein the processing lasts from 6 seconds to about 2 hours.

[0149] 12. The composition according to any one of embodiments 1 to 11, wherein the food and / or beverage comprises one or more of a sweetener, flavoring agent, seasoning agent, or coloring agent.

[0150] 13. A method for forming processed food and / or beverage, the method comprising:

[0151] Combining undenatured type II collagen with at least one food and / or beverage component; and

[0152] The non-denatured type II collagen and the at least one food and / or beverage component are processed at a temperature of about 37°C or higher.

[0153] Of the amount of undenatured type II collagen before processing, at least about 30% or more of the undenatured type II collagen is recovered in the processed food and / or beverage after processing.

[0154] 14. The method according to embodiment 13, wherein the processing comprises subjecting the undenatured type II collagen and the at least one food and / or beverage component to a temperature of about 37°C.

[0155] 15. The method according to embodiment 13 or 14, wherein the processing comprises subjecting the undenatured type II collagen and the at least one food and / or beverage component to a temperature of about 40°C or higher for at least about 10 minutes.

[0156] 16. The method according to embodiment 13, wherein the processing comprises subjecting the undenatured type II collagen and the at least one food and / or beverage component to a temperature of about 100°C for at least about 1 minute.

[0157] 17. The method according to embodiment 13, wherein the processing comprises subjecting the undenatured type II collagen and the at least one food and / or beverage component to a temperature of about 120°C for at least about 1 minute.

[0158] 18. The method according to any one of embodiments 13 to 17, wherein the processing further comprises a pressure greater than 100 psi.

[0159] 19. The method according to any one of embodiments 13 to 18, wherein the processing further comprises exposure to a pH of about 2.5 to about 7, for at least a portion of the continuous process.

[0160] 20. A method for improving one or more of joint health, muscle health, bone health, skin health, or overall health, said method comprising administering to a mammal an effective amount of a processed food and / or beverage according to any one of embodiments 1 to 19.

Claims

1. A composition comprising: Foods and / or beverages that have undergone processing at approximately 45°C or higher, wherein the processing lasts from 6 seconds to 2 hours. The composition said therein includes non-denatured type II collagen, and Of the undenatured type II collagen, at least about 30% or more is recovered in the processed food and / or beverage after processing, compared to the amount of undenatured type II collagen before processing.

2. The composition according to claim 1, wherein the composition comprises a processed beverage.

3. The composition according to claim 1, wherein the composition comprises a processed food product.

4. The composition according to any one of claims 1 to 3, wherein the undenatured type II collagen is incorporated as part of a collagen composition into a processed food and / or beverage composition, wherein the collagen composition comprises, in addition to the undenatured type II collagen, one or more different types of collagen.

5. The composition according to any one of claims 1 to 4, wherein the one or more different types of collagen comprise natural type II collagen, collagen peptides, or mixtures thereof.

6. The composition according to any one of claims 1 to 5, wherein a certain amount of non-denatured type II collagen is incorporated into the composition prior to processing.

7. The composition of claim 6, wherein 45% or more of the non-denatured type II collagen is recovered after processing.

8. The composition of claim 6, wherein 60% or more of the non-denatured type II collagen is recovered after processing.

9. The composition of claim 6, wherein 85% or more of the non-denatured type II collagen is recovered after processing.

10. The composition according to any one of claims 1 to 9, wherein the processed food and / or beverage undergoes processing at a temperature of about 50°C or higher.

11. The composition according to any one of claims 1 to 10, wherein the processing lasts from 1 minute to about 2 hours.

12. The composition according to any one of claims 1 to 11, wherein the food and / or beverage comprises one or more of a sweetener, flavoring agent, seasoning agent, or coloring agent.

13. A method for forming processed food and / or beverage, the method comprising: Combining non-denatured type II collagen with at least one food and / or beverage component; as well as The undenatured type II collagen and at least one food and / or beverage component are processed at a temperature of approximately 45°C or higher for 6 seconds to 2 hours. Of the amount of undenatured type II collagen before processing, at least about 30% or more of the undenatured type II collagen is recovered in the processed food and / or beverage after processing.

14. The method of claim 13, wherein the processing comprises subjecting the undenatured type II collagen and at least one food and / or beverage component to a temperature of about 45°C.

15. The method of claim 13 or 14, wherein the processing comprises subjecting the undenatured type II collagen and at least one food and / or beverage component to a temperature of about 50°C or higher for at least about 10 minutes.

16. The method of claim 13, wherein the processing comprises subjecting the undenatured type II collagen and at least one food and / or beverage component to a temperature of about 100°C for at least about 1 minute.

17. The method of claim 13, wherein the processing comprises subjecting the undenatured type II collagen and at least one food and / or beverage component to a temperature of about 120°C for at least about 1 minute.

18. The method according to any one of claims 13 to 17, wherein the processing further comprises a pressure greater than 100 psi.

19. The method according to any one of claims 13 to 18, wherein the processing further comprises exposure to a pH of about 2.5 to about 7, for at least a portion of the continuous process.

20. Use of the processed food and / or beverage according to any one of claims 1 to 19 in the preparation of a supplement or nutritional product, said supplement or nutritional product being used to improve one or more of the joint health, muscle health, bone health, skin health, or overall health of a subject.

Images