Composition for improving fishy smell of collagen peptide and application thereof

Abstract

The invention discloses a composition for improving the fishy smell of collagen peptide, and the composition comprises a sweetening agent, an acidulant and hyaluronic acid or a salt thereof. The composition provided by the invention has an excellent collagen peptide fishy smell shielding effect, and can effectively shield the fishy taste and the fishy smell of the collagen peptide. The invention also discloses an application of the composition for improving the fishy smell of the collagen peptide, and a collagen peptide product comprising the composition and the collagen peptide.

Description

Technical Field

[0001] The present application relates to the field of food technology, and specifically relates to a composition for improving the fishy smell of collagen peptides, the use of the composition for improving the fishy smell of collagen peptides, and a collagen peptide product. Background Art

[0002] Collagen peptides are small molecule bioactive peptides hydrolyzed from natural collagen or gelatin, and are linear or cyclic compounds composed of amino acids through different combinations and arrangements. They are divided into oligopeptides and polypeptides, and oligopeptides composed of 3-20 amino acids account for a large proportion. It has the characteristics common to most active peptides. Compared with its precursor, native collagen (285-300 ku), collagen peptides have a lower molecular mass (<3 ku), so they are more easily digested and absorbed by the human body. At the same time, the unique Gly-Pro-Hyp (glycine-proline-hydroxyproline) sequence of collagen peptides also endows them with unique physicochemical properties and biological activities. Collagen peptides have many physiological regulatory functions, including antioxidant, anti-tumor, blood pressure lowering, cholesterol lowering, weight loss and blood lipid lowering, regulation of human immunity, inhibition of platelet aggregation, promotion of the absorption of minerals such as calcium ions, prevention and treatment of osteoporosis, and hemostasis, beauty, anti-aging, assistance in breast milk secretion, relief of joint pain, prevention of anemia, protection of gastric mucosa, anti-ulcer, promotion of skin collagen metabolism, etc. With the continuous development and progress of science and technology, researchers have further expanded the efficacy and application of collagen peptides through research and modification to better meet the needs of the market and clinic.

[0003] Collagen peptides have different sources, and the main sources are fish and cattle. Fish collagen peptides are small peptide chains decomposed from collagen molecules extracted from parts such as deep-sea fish skin and fish scales. Compared with collagen peptides from other sources, fish collagen peptides have better bioavailability and absorption rate. The application range of fish collagen peptides is very wide, including food, health products, cosmetics, medicine and other fields. In the food field, fish collagen peptides can be used to make various nutritional health foods and beauty foods; in the health product field, fish collagen peptides can be used as products for supplementing nutrients and improving skin quality; in the cosmetics field, fish collagen peptides can be used as moisturizers and antioxidants to improve the efficacy of cosmetics; in the medicine field, fish collagen peptides can be used to treat diseases such as arthritis and osteoporosis. Bovine collagen peptides are products obtained by hydrolyzing collagen extracted from cowhide. Its main feature is that it contains rich amino acids, especially glycine, proline, hydroxyproline, etc., and these amino acids are the basic components of collagen. Bovine collagen peptides have the effects of enhancing skin elasticity, anti-wrinkle, moisturizing and promoting collagen regeneration, and have a positive effect on improving skin quality and delaying skin aging. Bovine collagen peptides are widely used in health products and beauty products. It can not only nourish the skin, improve skin dryness and aging phenomena, but also promote joint tissue and bone health. In addition, they can also be used as food additives to improve the quality and nutritional value of food.

[0004] However, during the protein hydrolysis process, the generated bitterness and fishy smell affect consumers' acceptance and hinder the further development of peptide foods. Compared with other hydrolyzed proteins, although the bitterness of collagen peptides is relatively low, there will be an obvious fishy smell, which also hinders its application in the functional food field. Existing technologies usually use methods such as activated carbon adsorption and adding spices to cover up to remove the fishy smell of collagen, but the effects are not ideal. Summary of the Invention

[0005] To solve the technical problem that the fishy smell of collagen peptides limits their application in functional foods, this application provides a composition for improving the fishy smell of collagen peptides, which makes up for the market demand for oral beauty products of collagen peptides with weak peculiar smell. This application also provides the use of the composition for improving the fishy smell of collagen peptides and a collagen peptide product.

[0006] The specific technical solution of this application is as follows:

[0007] 1. A composition for improving the fishy smell of collagen peptides, wherein the composition includes a sweetener, an acidulant, and hyaluronic acid or its salt;

[0008] The molecular weight of the hyaluronic acid or its salt is 1.5 million - 2 million Da.

[0009] 2. The composition according to item 1, wherein the sweetener is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside;

[0010] Preferably, the sour agent is selected from one or both of malic acid and citric acid.

[0011] 3. The composition according to item 1 or 2, wherein the mass ratio of the sweetener, sour agent, hyaluronic acid or its salt is (0.2 - 125):1:(1 - 2).

[0012] 4. The composition according to any one of items 1 - 3, wherein the collagen peptide on which the composition acts is any one or two of fish collagen peptide and bovine collagen peptide, preferably fish collagen peptide.

[0013] 5. Use of the composition according to any one of items 1 - 4 for improving the fishy smell of collagen peptide.

[0014] 6. The use according to item 5, wherein the fishy smell includes fishy taste and fishy odor.

[0015] 7. A collagen peptide product, wherein the collagen peptide product comprises collagen peptide and the composition according to any one of items 1 - 4, and the mass ratio of the collagen peptide to the composition is 1:(0.03 - 4.3).

[0016] 8. The collagen peptide product according to item 7, wherein the concentration of the collagen peptide is 1 - 5 g / 50 mL, preferably 1 - 2 g / 50 mL;

[0017] Preferably, the collagen peptide is any one or two of fish collagen peptide and bovine collagen peptide, and more preferably fish collagen peptide.

[0018] Effects of the Invention

[0019] The composition for improving the fishy smell of collagen peptide in this application comprises a sweetener, a sour agent, and hyaluronic acid or its salt with a molecular weight of 1.5 - 2 million Da. Among them, the addition of the sweetener and the sour agent can introduce sweetness and sourness, playing a role in masking the fishy smell. The hyaluronic acid or its salt with a molecular weight of 1.5 - 2 million Da has a strong adsorption effect and can adsorb and neutralize odor substances, thereby reducing or masking the fishy smell. The combined use of the sweetener, the sour agent, and hyaluronic acid or its salt has a synergistic effect, enabling the composition to effectively mask the fishy odor and fishy taste of collagen peptide, improve the taste of collagen peptide, and increase consumers' acceptance of collagen peptide functional foods. Detailed Embodiments

[0020] The present application will be described in detail below in conjunction with specific embodiments. It should be understood that the present application can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present application and to fully convey the scope of the present application to those skilled in the art. It should be noted that, as mentioned throughout the specification and claims, "comprising" or "including" is an open-ended term and should be interpreted as "including but not limited to". The subsequent description in the specification is a preferred embodiment for implementing the present application, but the description is for the purpose of explaining the general principles of the present application and is not intended to limit the scope of the present application. The scope of protection of the present application shall be determined by the scope defined in the appended claims.

[0021] On the one hand, the present application provides a composition for improving the fishy smell of collagen peptides, wherein the composition comprises a sweetening agent, an acidifying agent, and sodium hyaluronate;

[0022] The molecular weight of the sodium hyaluronate is 1.5 to 2 million Da.

[0023] Hyaluronic acid (HA) is a linear high-molecular-weight acidic mucopolysaccharide formed by the alternating connection of disaccharide units of D-glucuronic acid (GlcA) and N-acetylglucosamine (GlcNAc). Commercial HA is generally its sodium salt, namely sodium hyaluronate. Polysaccharides have a strong adsorption effect and can adsorb and neutralize some odor substances, thereby reducing or masking the fishy smell. By using a sweetening agent and an acidifying agent to introduce sweetness and sourness, it can also play a role in masking the fishy smell. Combining sodium hyaluronate with a sweetening agent and an acidifying agent, the three work synergistically to significantly mask the fishy smell of collagen peptides.

[0024] In some embodiments, the composition for improving the fishy smell of collagen peptides consists of a sweetening agent, an acidifying agent, and sodium hyaluronate.

[0025] In some embodiments, the composition for improving the fishy smell of collagen peptides may further contain other components, but only the sweetening agent, the acidifying agent, and sodium hyaluronate have the effect of improving the fishy smell of collagen peptides, and other components do not have this effect.

[0026] Sodium hyaluronates with different molecular weights have different adsorption effects, and thus different effects on masking fishy smells. The molecular weight of the sodium hyaluronate can be, for example, 1.5 million Da, 1.52 million Da, 1.54 million Da, 1.56 million Da, 1.58 million Da, 1.6 million Da, 1.62 million Da, 1.64 million Da, 1.66 million Da, 1.68 million Da, 1.7 million Da, 1.72 million Da, 1.74 million Da, 1.76 million Da, 1.78 million Da, 1.8 million Da, 1.82 million Da, 1.84 million Da, 1.86 million Da, 1.88 million Da, 1.9 million Da, 1.92 million Da, 1.94 million Da, 1.96 million Da, 1.98 million Da, 2 million Da or any range therebetween.

[0027] In some embodiments, the sweetener is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside, and the acidulant is selected from one or two of malic acid and citric acid.

[0028] Erythritol is a four-carbon sugar alcohol with the molecular formula C4H 10 O4. Erythritol is widely present in nature, such as in fungi like mushrooms and lichens, fruits like melons, grapes, and pears, and can also be detected in small amounts in the eye lens, plasma, fetal fluid, semen, and urine of animals. It is also present in small amounts in fermented foods such as wine, beer, soy sauce, and Japanese sake. It can be prepared by fermenting glucose, is a white crystalline powder, has a refreshing sweet taste, is not easily absorbed, is stable at high temperatures, is stable over a wide pH range, has a mild cooling sensation when dissolved in the mouth, and is suitable for a variety of foods.

[0029] Xylitol is a five-carbon sugar alcohol with the molecular formula C5H 12 O5. It originated in Finland and is a natural sweetener extracted from plant raw materials such as birch trees, oaks, corn cobs, and sugarcane bagasse. In nature, xylitol has a wide distribution range and is widely present in various fruits, vegetables, and grains, but the content is very low. For the human body, xylitol is also an intermediate in the normal carbohydrate metabolism of the human body.

[0030] Lactitol is a 12-carbon sugar alcohol that can be prepared by catalytic hydrogenation of lactose. There are two products: anhydrous type and the type containing one bound water molecule. It has a refreshing sweet taste, is often used in combination with high-intensity sweeteners, has no aftertaste, low hygroscopicity, high solubility, its relative molecular mass is similar to that of sucrose, and its effect on water activity is also similar to that of sucrose. It is stable under both acidic and alkaline conditions and is also very stable under the high-temperature conditions of food processing. Lactitol is suitable for many foods, such as baked goods, sugar-coated candies, and frozen dairy desserts, etc.

[0031] Stevioside, with the molecular formula C 38 H 60 O 18, is a glycoside extracted from the leaves of Stevia, a plant of the Asteraceae family. Stevia is native to Paraguay and Brazil. It has the characteristics of high sweetness and low caloric energy. Its sweetness is 200-300 times that of sucrose, and its calorific value is only 1 / 300 of that of sucrose.

[0032] Mogroside, also known as mogroside (or monk fruit sweet), has a high plant content and good water solubility. Finished products with a purity of more than 98% are already used as food additives. It is extracted from Luo Han Guo, an economic plant specialty of Guangxi. Its sweetness is 300 times that of sucrose. It has the effects of clearing heat, moistening the lungs, relieving cough, moistening the intestines and promoting bowel movements. It has preventive and therapeutic effects on obesity, constipation, diabetes, etc.

[0033] Malic acid, also known as 2-hydroxysuccinic acid, has two stereoisomers due to an asymmetric carbon atom in the molecule. In nature, it exists in three forms, namely D-malic acid, L-malic acid and its mixture DL-malic acid, which is a white crystal or crystalline powder, has strong hygroscopicity, is easily soluble in water and ethanol, and has a special pleasant sour taste.

[0034] Citric acid, also known as citric acid, has a molecular formula of C6H8O7. It is an important organic weak acid. It is a colorless crystal, odorless, easily soluble in water, and its solution is acidic. In biochemistry, it is an intermediate in the citric acid cycle (tricarboxylic acid cycle), which occurs in the metabolism of all aerobic organisms. Citric acid is widely used as an acidity regulator (GB2760-2014), flavoring agent, and chelating agent.

[0035] In some embodiments, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 to 125):1:(1 to 2), for example, it can be 0.2:1:2, 1:1:2, 2:1:2, 5:1:2, 10:1:2, 15:1:2, 20:1:2, 25:1:2, 30:1:2, 40:1:2, 50:1:2, 60:1:2, 70:1:2, 80:1:2, 90:1:2, 100:1:2, 110:1:2, 115:1:2, 120:1:2, 125:1:2, 0.2:1:1, 1:1:1, 2:1:1, 5:1:1, 10:1:1, 15:1:1, 20:1:1, 25:1:1, 30:1:1, 40:1:1, 50:1:1, 60:1:1, 70:1:1, 80:1:1, 90:1:1, 100:1:1, 110:1:1, 115:1:1, 120:1:1, 125:1:1, etc. The dosage of the sweetener is calculated according to its ratio to the sweetness of sucrose and converted by 5% sucrose sweetness. For example, the sweetness of erythritol is 60% of sucrose. If 5% sucrose sweetness (5 g of sucrose is added to 100 mL of water) is to be achieved, the dosage of erythritol in 100 mL of water should be 5 g / 0.6 = 8.3 g. The sweetness of xylitol is 120% of sucrose. If 5% sucrose sweetness (5 g of sucrose is added to 100 mL of water) is to be achieved, the dosage of xylitol in 100 mL of water should be 5 g / 1.2 = 4.17 g. The sweetness of lactitol is 40% of sucrose. If 5% sucrose sweetness (5 g of sucrose is added to 100 mL of water) is to be achieved, the dosage of lactitol in 100 mL of water should be 5 g / 0.4 = 12.5 g. The sweetness of stevioside is 25000% of sucrose. If 5% sucrose sweetness (5 g of sucrose is added to 100 mL of water) is to be achieved, the dosage of stevioside in 100 mL of water should be 5 g / 250 = 0.02 g. The sweetness of mogroside is 25000% of sucrose. If 5% sucrose sweetness (5 g of sucrose is added to 100 mL of water) is to be achieved, the dosage of mogroside in 100 mL of water should be 5 g / 250 = 0.02 g.

[0036] In some embodiments, the concentration of the collagen peptide on which the composition acts is 1 to 5 g / 50 mL. For example, it can be 1 g / 50 mL, 1.2 g / 50 mL, 1.4 g / 50 mL, 1.6 g / 50 mL, 1.8 g / 50 mL, 2 g / 50 mL, 2.2 g / 50 mL, 2.4 g / 50 mL, 2.6 g / 50 mL, 2.8 g / 50 mL, 3 g / 50 mL, 3.2 g / 50 mL, 3.4 g / 50 mL, 3.6 g / 50 mL, 3.8 g / 50 mL, 4 g / 50 mL, 4.2 g / 50 mL, 4.4 g / 50 mL, 4.6 g / 50 mL, 4.8 g / 50 mL, 5 g / 50 mL or any range therebetween. The smaller the concentration of the collagen peptide on which the composition acts, the better the effect of improving the fishy smell. In some preferred embodiments, the concentration of the collagen peptide on which the composition acts is 1 to 2 g / 50 mL.

[0037] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, and the concentration of the collagen peptide on which the composition acts is 1 to 5 g / 50 mL.

[0038] In some embodiments, the composition for improving the fishy smell of collagen peptide is composed of a sweetening agent, an acidifying agent and sodium hyaluronate. The molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, and the concentration of the collagen peptide on which the composition acts is 1 to 5 g / 50 mL.

[0039] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, and the concentration of the collagen peptide on which the composition acts is 1 to 2 g / 50 mL.

[0040] In some embodiments, the composition for improving the fishy smell of collagen peptide is composed of a sweetening agent, an acidifying agent and sodium hyaluronate. The molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, and the concentration of the collagen peptide on which the composition acts is 1 to 2 g / 50 mL.

[0041] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, and the mass ratio of the sweetening agent, the acidifying agent and the sodium hyaluronate is (0.2 to 125):1:(1 to 2), and the concentration of the collagen peptide on which the composition acts is 1 to 5 g / 50 mL.

[0042] In some embodiments, the composition for improving the fishy smell of collagen peptide is composed of a sweetening agent, an acidifying agent and sodium hyaluronate. The molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, and the mass ratio of the sweetening agent, the acidifying agent and the sodium hyaluronate is (0.2 to 125):1:(1 to 2), and the concentration of the collagen peptide on which the composition acts is 1 to 5 g / 50 mL.

[0043] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 - 2 million Da, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), and the concentration of the collagen peptide on which the composition acts is 1 - 2 g / 50 mL.

[0044] In some embodiments, the composition for improving the fishy smell of collagen peptide is composed of a sweetener, an acidulant, and sodium hyaluronate. The molecular weight of the sodium hyaluronate is 1.5 - 2 million Da, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), and the concentration of the collagen peptide on which the composition acts is 1 - 2 g / 50 mL.

[0045] In some embodiments, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), and the concentration of the collagen peptide on which the composition acts is 1 - 5 g / 50 mL.

[0046] In some embodiments, the composition for improving the fishy smell of collagen peptide is composed of a sweetener, an acidulant, and sodium hyaluronate. The mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), and the concentration of the collagen peptide on which the composition acts is 1 - 5 g / 50 mL.

[0047] In some embodiments, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), and the concentration of the collagen peptide on which the composition acts is 1 - 2 g / 50 mL.

[0048] In some embodiments, the composition for improving the fishy smell of collagen peptide is composed of a sweetener, an acidulant, and sodium hyaluronate. The mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), and the concentration of the collagen peptide on which the composition acts is 1 - 2 g / 50 mL.

[0049] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 - 2 million Da. The sweetener is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside. The acidulant is selected from one or two of malic acid and citric acid. The mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2).

[0050] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, the sweetener is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside, the acidulant is selected from one or both of malic acid and citric acid, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 to 125):1:(1 to 2), and the concentration of the collagen peptide on which the composition acts is 1 to 5 g / 50 mL.

[0051] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, the sweetener is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside, the acidulant is selected from one or both of malic acid and citric acid, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 to 125):1:(1 to 2), and the concentration of the collagen peptide on which the composition acts is 1 to 2 g / 50 mL.

[0052] In some embodiments, the collagen peptide on which the composition acts is any one or two of fish collagen peptide and bovine collagen peptide. In some preferred embodiments, the collagen peptide on which the composition acts is fish collagen peptide.

[0053] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, the concentration of the collagen peptide on which the composition acts is 1 to 5 g / 50 mL, and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0054] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, the concentration of the collagen peptide on which the composition acts is 1 to 2 g / 50 mL, and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0055] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 to 125):1:(1 to 2), the concentration of the collagen peptide on which the composition acts is 1 to 5 g / 50 mL, and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0056] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 to 2 million Da, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 to 125):1:(1 to 2), the concentration of the collagen peptide on which the composition acts is 1 to 2 g / 50 mL, and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0057] In some embodiments, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), the concentration of the collagen peptide on which the composition acts is 1 - 5 g / 50 mL, and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0058] In some embodiments, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), the concentration of the collagen peptide on which the composition acts is 1 - 2 g / 50 mL, and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0059] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 - 2 million Da, the sweetener is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside, the acidulant is selected from one or two of malic acid and citric acid, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0060] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 - 2 million Da, the sweetener is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside, the acidulant is selected from one or two of malic acid and citric acid, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), the concentration of the collagen peptide on which the composition acts is 1 - 5 g / 50 mL, and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0061] In some embodiments, the molecular weight of the sodium hyaluronate is 1.5 - 2 million Da, the sweetener is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside, the acidulant is selected from one or two of malic acid and citric acid, the mass ratio of the sweetener, acidulant, and sodium hyaluronate is (0.2 - 125):1:(1 - 2), the concentration of the collagen peptide on which the composition acts is 1 - 2 g / 50 mL, and the collagen peptide on which the composition acts is fish collagen peptide and / or bovine collagen peptide.

[0062] On the other hand, the present application provides the use of any of the foregoing compositions for improving the fishy smell of collagen peptides.

[0063] In some embodiments, the fishy smell includes a fishy taste and a fishy odor. Taste refers to the flavor sensed by the tongue, and odor refers to the smell sensed by the nose.

[0064] In another aspect, the present application also provides a collagen peptide product, which includes collagen peptide and any one of the foregoing compositions; the mass ratio of the collagen peptide to the composition is 1:(0.03 - 4.3).

[0065] In some embodiments, the mass ratio of the collagen peptide to the composition can be, for example, 1:0.03, 1:0.032, 1:0.08, 1:0.16, 1:0.86, 1:2.125, 1:2.15, 1:4.25, 1:4.3, etc.

[0066] In some embodiments, the collagen peptide product consists of collagen peptide and any one of the foregoing compositions; the mass ratio of the collagen peptide to the composition is 1:(0.03 - 4.3).

[0067] In some embodiments, the collagen peptide product may further contain other ingredients, but only the sweetener, acidulant, and sodium hyaluronate have the effect of improving the fishy smell of the collagen peptide, and other ingredients do not have this effect.

[0068] In some embodiments, the concentration of the collagen peptide is 1 - 5 g / 50 mL, and can be, for example, 1 g / 50 mL, 1.2 g / 50 mL, 1.4 g / 50 mL, 1.6 g / 50 mL, 1.8 g / 50 mL, 2 g / 50 mL, 2.2 g / 50 mL, 2.4 g / 50 mL, 2.6 g / 50 mL, 2.8 g / 50 mL, 3 g / 50 mL, 3.2 g / 50 mL, 3.4 g / 50 mL, 3.6 g / 50 mL, 3.8 g / 50 mL, 4 g / 50 mL, 4.2 g / 50 mL, 4.4 g / 50 mL, 4.6 g / 50 mL, 4.8 g / 50 mL, 5 g / 50 mL, or any range therebetween, preferably 1 - 2 g / 50 mL.

[0069] In some embodiments, the collagen peptide is any one or two of fish collagen peptide and bovine collagen peptide, preferably fish collagen peptide.

[0070] In some embodiments, the collagen peptide product may further include excipients acceptable in the food field, such as nutritional components, flavoring agents, edible pigments, edible preservatives, etc. The present application does not limit the addition amount of the excipients acceptable in the food field, and those skilled in the art can freely select according to taste or efficacy.

[0071] In this application, a combination of a sweetener, an acidulant, and sodium hyaluronate with a specific molecular weight and the sweetener and acidulant in a certain mass ratio can maximize the improvement of the fishy smell and fishy taste of collagen peptides.

[0072] Examples

[0073] In this application, the materials and test methods used in the experiments are described generally and / or specifically. In the following examples, reagents or instruments without indicating the manufacturer are all conventional reagents or instruments that can be obtained through commercial purchase.

[0074] The formulations of the collagen peptide products in each example and comparative example are shown in Tables 1 - 3 below.

[0075] According to the formulations in the following table, the raw materials were added to 50 mL of pure water and stirred evenly to obtain the substances for improving the fishy smell of collagen peptides in each example and comparative example. The substances for improving the fishy smell of collagen peptides were mixed with collagen peptides to obtain the collagen peptide products in each example and comparative example.

[0076] The dosage of the sweetener was converted according to the ratio of its sweetness to that of sucrose at 5% sucrose sweetness.

[0077] Table 1

[0078]

[0079] Table 2

[0080]

[0081]

[0082] Table 3

[0083]

[0084]

[0085] Test Example: Fishy Smell Test

[0086] The compositions obtained in the above examples and comparative examples were subjected to a fishy smell test. Specifically, 15 sensory evaluators were organized to take the compositions and evaluate them. Each sensory evaluator evaluated the collagen peptide products in all examples and comparative examples. The evaluation rules are as follows:

[0087] A 5 - point system was used to evaluate the fishy smell. Among them, "1 point" means that the fishy smell can just be recognized, "2 points" means that the fishy smell is weak, "3 points" means that the fishy smell is medium, "4 points" means that the fishy smell is strong, and "5 points" means that the fishy smell is very strong;

[0088] The fishy taste is rated on a 5 - point scale. Among them, "1 point" means the fishy smell can just be recognized, "2 points" means the fishy smell is weak, "3 points" means the fishy smell is medium, "4 points" means the fishy smell is strong, and "5 points" means the fishy smell is very strong.

[0089] The final score is the average of the scores given by 15 sensory evaluators. The evaluation results are shown in Tables 4 - 6 as follows:

[0090] Table 4

[0091]

[0092]

[0093] Note 1: One - way ANOVA is used for data analysis. p < 0.05 indicates significant difference, and the probability of the conclusion being wrong < 5%; p < 0.01 indicates significant difference, and the probability of the conclusion being wrong < 1%; p < 0.001 indicates significant difference, and the probability of the conclusion being wrong < 0.1%; * indicates p < 0.05 compared with Comparative Example 1 - 1, ** indicates p < 0.01 compared with Comparative Example 1 - 1, *** indicates p < 0.001 compared with Comparative Example 1 - 1;

[0094] As can be seen from Table 4, acidulants and sweeteners both have good masking effects on the fishy taste of collagen peptides, but can hardly mask the fishy smell (Examples 1 - 1 to 1 - 7), and the effects of different acidulants and different sweeteners (sugar alcohol sweeteners, glycoside high - potency sweeteners) are similar; sodium hyaluronates with different molecular weights have different masking effects on the fishy smell of collagen peptides (Examples 1 - 8 to 1 - 11). Sodium hyaluronate with a small molecular weight of 80,000 - 100,000 Da has the best masking effect on the fishy taste, and sodium hyaluronate with a large molecular weight of 1.5 - 2 million Da has the best masking effect on the fishy smell. Therefore, a combination of sweeteners (erythritol, stevioside), acidulants (malic acid), and sodium hyaluronate with a molecular weight of 1.5 - 2 million Da is used to mask from both the aspects of smell and taste.

[0095] Table 5

[0096]

[0097]

[0098] Note 1: One-way ANOVA was used for data analysis. p<0.05 indicates significant difference, and the probability of the conclusion being wrong is <5%. p<0.01 indicates significant difference, and the probability of the conclusion being wrong is <1%. p<0.001 indicates significant difference, and the probability of the conclusion being wrong is <0.1%. * indicates p<0.05 compared with Comparative Example 1-1, ** indicates p<0.01 compared with Comparative Example 1-1, *** indicates p<0.001 compared with Comparative Example 1-1;

[0099] Note 2: COLBY formula (binary) E = X + Y - XY / 100

[0100] For the combination of two substances A and B, X and Y are the inhibition rates of single components A and B on the efficacy respectively, E is the theoretical efficacy data after the combination of A and B, and E actual is the actual efficacy data after the combination of A and B. E actual > E; synergistic effect; E actual < E; antagonism; E actual = E; additivity.

[0101] As can be seen from Table 5, different sour agents (malic acid, citric acid), different sweeteners (sugar alcohols, high-intensity sweeteners), and the composition of sodium hyaluronate with a molecular weight of 1.5-2 million Da all have a synergistic effect on masking the fish collagen peptide fishy smell of 1 g / 50 mL, and only sodium hyaluronate with a molecular weight of 1.5-2 million Da can enable the composition to exert this effect.

[0102] Example 2-3 (malic acid + sugar alcohol + HA) is equivalent to the combination of Example 2-1 and Example 1-11. The reduction in fishy smell compared to the control group (Comparative Example 1-1) is 2, which is equal to the sum of the reductions of the latter two (0 + 2 = 2). The reduction in fishy taste compared to the control group (Comparative Example 1-1) is 2, which is greater than the sum of the reductions of the latter two (1.5 + 0 = 1.5). At the same time, the Colby formula E = X + Y - XY / 100 was used to verify the effect of the composition. According to the Colby formula, for fishy smell masking: E 实际 (100) = E 理论 (0 + 100 - (0 * 100) / 100 = 100), for fishy taste masking: E 实际 (100) > E 理论 (75 + 0 - (75 * 0) / 100 = 75).

[0103] Example 2-4 (malic acid + high-intensity sweetener + HA) is equivalent to the combination of Example 2-2 and Example 1-11. The reduction in fishy smell compared to the control group (Comparative Example 1-1) is 2, which is equal to the sum of the reductions of the latter two (0 + 2 = 2). The reduction in fishy taste compared to the control group (Comparative Example 1-1) is 2, which is greater than the sum of the reductions of the latter two (1.6 + 0 = 1.6). According to the Colby formula, for fishy smell masking: E实际 (100) = E 理论 (0 + 100 - (0 * 100) / 100 = 100), Odor masking of fishy smell: E 实际 (100) > E 理论 (80 + 0 - (80 * 0) / 100 = 80).

[0104] Example 2 - 7 (citric acid + sugar alcohol + HA) is equivalent to the combination of Example 2 - 5 and Example 1 - 11. The reduction in fishy smell compared to the control group (Comparative Example 1 - 1) is 2, which is equal to the sum of the reductions of the latter two (0 + 2 = 2). The reduction in fishy taste compared to the control group (Comparative Example 1 - 1) is 2, which is greater than the sum of the reductions of the latter two (1.6 + 0 = 1.6). According to the Colby formula, odor masking of fishy smell: E 实际 (100) = E 理论 (0 + 100 - (0 * 100) / 100 = 100), Odor masking of fishy taste: E 实际 (100) > E 理论 (80 + 0 - (80 * 0) / 100 = 80).

[0105] Example 2 - 8 (citric acid + high - potency sweetener + HA) is equivalent to the combination of Example 2 - 6 and Example 1 - 11. The reduction in fishy smell compared to the control group (Comparative Example 1 - 1) is 2, which is equal to the sum of the reductions of the latter two (0 + 2 = 2). The reduction in fishy taste compared to the control group (Comparative Example 1 - 1) is 2, which is greater than the sum of the reductions of the latter two (1.5 + 0 = 1.5). According to the Colby formula, odor masking of fishy smell: E 实际 (100) = E 理论 (0 + 100 - (0 * 100) / 100 = 100), Odor masking of fishy taste: E 实际 (100) > E 理论 (75 + 0 - (75 * 0) / 100 = 75).

[0106] As can be seen from Table 5, only sodium hyaluronate with a molecular weight of 1.5 - 2 million Da can enable the composition to exert this effect. See the following example data for details:

[0107] Example 2 - 9 (sodium hyaluronate with a molecular weight of 80,000 - 100,000 Da) is equivalent to the combination of Example 2 - 1 and Example 1 - 8. The reduction in fishy smell compared to the control group (Comparative Example 1 - 1) is 0.5, which is less than the sum of the reductions of the latter two (0 + 0.8 = 0.8). The reduction in fishy taste compared to the control group (Comparative Example 1 - 1) is 1.5, which is less than the sum of the reductions of the latter two (1.5 + 0.8 = 2.3). According to the Colby formula, odor masking of fishy smell: E 实际 (25) < E 理论(0 + 40 - (0 * 40) / 100 = 40), fishy smell masking: E 实际 (75) < E 理论 (75 + 40 - (75 * 40) / 100 = 85).

[0108] Example 2 - 10 (sodium hyaluronate with a molecular weight of 200,000 - 600,000 Da) is equivalent to the combination of Example 2 - 1 and Example 1 - 9. Compared with the control group (Comparative Example 1 - 1), the reduction in fishy smell is 1, which is equal to the sum of the reductions of the latter two (0 + 1 = 1). Compared with the control group (Comparative Example 1 - 1), the reduction in fishy taste is 1.5, which is less than the sum of the reductions of the latter two (1.5 + 0.5 = 2). According to the Colby formula, fishy smell masking: E 实际 (50) = E 理论 (0 + 50 - (0 * 50) / 100 = 50), fishy taste masking: E 实际 (75) < E 理论 (75 + 25 - (75 * 25) / 100 = 81.25).

[0109] Example 2 - 11 (sodium hyaluronate with a molecular weight of 1,000,000 - 1,300,000 Da) is equivalent to the combination of Example 2 - 1 and Example 1 - 10. Compared with the control group (Comparative Example 1 - 1), the reduction in fishy smell is 1.2, which is equal to the sum of the reductions of the latter two (0 + 1.2 = 1.2). Compared with the control group (Comparative Example 1 - 1), the reduction in fishy taste is 1.5, which is less than the sum of the reductions of the latter two (1.5 + 0.2 = 1.7). According to the Colby formula, fishy smell masking: E 实际 (60) = E 理论 (0 + 60 - (0 * 60) / 100 = 60), fishy taste masking: E 实际 (75) < E 理论 (75 + 10 - (75 * 10) / 100 = 77.5.

[0110] To further explore the dosage range of sodium hyaluronate in the composition, sodium hyaluronate with dosages of 25 mg / 50 mL, 50 mg / 50 mL, and 100 mg / 50 mL was used in the composition to test the effect of the composition in masking the fishy smell of fish collagen peptides. The effect is shown in Table 6:

[0111] Table 6

[0112]

[0113] Note 1: One-way ANOVA was used for data analysis. p < 0.05 indicates significant difference, and the probability of the conclusion being wrong is < 5%. p < 0.01 indicates significant difference, and the probability of the conclusion being wrong is < 1%. p < 0.001 indicates significant difference, and the probability of the conclusion being wrong is < 0.1%. * indicates p < 0.05 compared with Comparative Example 1-1, ** indicates p < 0.01 compared with Comparative Example 1-1, *** indicates p < 0.001 compared with Comparative Example 1-1; $ indicates p < 0.05 compared with Comparative Example 3-3, $$ indicates p < 0.01 compared with Comparative Example 3-3, $$$ indicates p < 0.001 compared with Comparative Example 3-3; & indicates p < 0.05 compared with Comparative Example 3-7, && indicates p < 0.01 compared with Comparative Example 3-7, &&& indicates p < 0.001 compared with Comparative Example 3-7.

[0114] As can be seen from Table 6: For fish collagen peptides at 1 g / 50 mL, 2 g / 50 mL, and 5 g / 50 mL, when the dosage of the sodium hyaluronate composition is 100 mg / 50 mL and 50 mg / 50 mL, it has a good effect on masking fishy odor; when the dosage of the sodium hyaluronate composition is reduced to 25 mg / 50 mL, the masking effect is poor.

[0115] To further explore the dosage of the composition and its effect on masking the fishy odor of different types of collagen peptides, refer to Table 7 for the effect:

[0116] Table 7

[0117]

[0118]

[0119] Note 1: One-way ANOVA was used for data analysis. p < 0.05 indicates significant difference, and the probability of the conclusion being wrong is < 5%. p < 0.01 indicates significant difference, and the probability of the conclusion being wrong is < 1%. p < 0.001 indicates significant difference, and the probability of the conclusion being wrong is < 0.1%. #: indicates p < 0.05 compared with Comparative Example 3-11, ## indicates p < 0.01 compared with Comparative Example 3-11, indicates p < 0.001 compared with Comparative Example 3-11;! indicates p < 0.05 compared with Comparative Example 3-15,!! indicates p < 0.01 compared with Comparative Example 3-15,!!! indicates p < 0.001 compared with Comparative Example 3-15;

[0120] As can be seen from Table 7: For bovine collagen peptides of 1 g / 50 mL and 2 g / 50 mL, when the dosage of the sodium hyaluronate composition is 100 mg / 50 mL and 50 mg / 50 mL, it has a good effect on masking fishy smell; when the dosage of the sodium hyaluronate composition is reduced to 25 mg / 50 mL, the masking effect is poor.

[0121] In summary, sweeteners, acidulants, and sodium hyaluronate with a molecular weight of 1.5 - 2 million Da have a synergistic effect on improving the fishy smell of collagen peptides. When the ratio of sweetener, acidulant, and sodium hyaluronate is 0.2 - 125:1:1 - 2, the improvement effect is the best. Using this composition to improve the fishy smell of collagen peptides can increase consumers' acceptance of collagen peptide functional foods and fill the market gap of such products.

[0122] The above are only the preferred embodiments of the present application and do not limit the present application in any other form. Any person skilled in the art may use the technical content disclosed above to make changes or modifications into equivalent embodiments with equivalent changes. However, any simple modification, equivalent change, and modification made to the above embodiments based on the technical essence of the present application without departing from the technical solution content of the present application still fall within the protection scope of the technical solution of the present application.

Claims

1. A composition for improving the fishy smell of collagen peptides, wherein, The composition comprises a sweetening agent, an acidifying agent, and hyaluronic acid or its salt; The molecular weight of the hyaluronic acid or its salt is 1.5 million to 2 million Da.

2. The composition according to claim 1, wherein, The sweetening agent is selected from one or more of erythritol, xylitol, lactitol, stevioside, and mogroside; Preferably, the acidifying agent is selected from one or both of malic acid and citric acid.

3. The composition according to claim 1 or 2, wherein The mass ratio of the sweetening agent, the acidifying agent, and the hyaluronic acid or its salt is (0.2 - 125):1:(1 - 2).

4. The composition according to any one of claims 1 to 3, wherein The collagen peptide on which the composition acts is any one or two of fish collagen peptide and bovine collagen peptide, preferably fish collagen peptide.

5. Use of the composition according to any one of claims 1 to 4 for improving the fishy smell of collagen peptide.

6. The use according to claim 5, wherein The fishy smell includes fishy taste and / or fishy odor.

7. A collagen peptide product, wherein, The collagen peptide product comprises collagen peptide and the composition according to any one of claims 1 to 4, and the mass ratio of the collagen peptide to the composition is 1:(0.03 - 4.3).

8. The collagen peptide product according to claim 7, wherein, The concentration of the collagen peptide is 1 - 5 g / 50 mL, preferably 1 - 2 g / 50 mL; Preferably, the collagen peptide is any one or two of fish collagen peptide and bovine collagen peptide, and more preferably fish collagen peptide.

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