A method of preparing a suspension of an undenatured type II collagen and product of same

Abstract

A method of forming a suspension of an undenatured type II collagen is provided, wherein the method comprises the steps of: (a) combining a natural flavouring and / or preserve and water, and heating in a first heating stage; (b) adding a gum; (c) adding a hydrated pectin mixture, and heating to a temperature higher than the temperature of the first heating stage; (d) adding an undenatured type II collagen powder; and (e) cooling to form a suspension. The method may further comprise added an acidifying agent, such as citric acid, after adding the undenatured type II collagen. The gum may be selected from xanthan gum and / or lecithin sunflower gum. A suspension of an undenatured type II collagen prepared by the method is provided. An exemplary suspension for dogs comprises 40 wt% chicory root fibre, 4 wt% undenatured type II collagen, 1.2 wt% pectin, 0.55 wt% citric acid, 0.4 wt% xanthan gum, 0.3 wt% natural flavouring, 0.05 wt% potassium sorbate, and 53.5 wt% water. The suspension is preferably a gel that can be orally administered to a pet or animal with joint pain / arthritis.

Description

[002] Collagen has seen an increase in popularity in recent years as a treatment for a variety of ailments. Collagen is a protein present in the skin, blood vessels, muscles, and bones, among other regions of the body. Specifically, undenatured type II collagen is a specialised protein extracted from sources such as chicken sternum cartilage, formed from a production process that prevents denaturation. Advantageously, undenatured type II collagen has a primary use in supporting joint health and alleviating the symptoms of arthritis and other joint pain.

[003] Osteoarthritis and joint inflammation occur when the cartilage around the muscles and joints has worn down. Due to the cartilage being surrounded by synovial fluid, which surrounds all joints, the brain is not aware of the depletion of cartilage, as synovial fluid is not part of the circulatory system that communicates with the brain to advise regeneration is required. Type II collagen, through the small intestine, creates an immune response that actions the brain to grow more cartilage and, thus, reducing the pain and inflammation in arthritic joints. Undenatured type II collagen has recently been shown to be effective at treating the symptoms of arthritis in animals, such as cats, dogs, and horses. temperatures and pH changes, it has only been available in capsules, loose powder, or tablets. In addition, undenatured type II collagen has also been used as an additive in processed foods, such as biscuits or treats for animals. However, a problem associated with administering undenatured type II collagen in processed foods is ensuring the dose amount of undenatured type II collagen remains consistent.

[005] Accordingly, there is a need for an alternative delivery method that can provide consistent dosing and that remains undenatured. Summary

[006] In light of the above, the present invention seeks to provide a method of forming a suspension of an undenatured type II collagen which provides consistent dosing, such as via oral administration to a pet or animal.

[007] According to a first aspect, a method of forming a suspension of an undenatured type II collagen is disclosed according to claim 1. Particularly, the method comprising the steps of: (a) combining a flavouring and / or preserve (which may be properties of the same additive) and water, and heating in a first heating stage (to a first temperature); (b) adding a gum (e.g. xanthan gum and / or lecithin sunflower gum); (c) adding a hydrated pectin mixture and heating in a second heating stage (to a second temperature), wherein the temperature of the second heating stage is higher than the first heating stage (i.e. the second temperature is higher than the first temperature); (d) adding an undenatured type II collagen powder; and (e) cooling (e.g. rapid cooling) to form a suspension. collagen can be produced as a gel or that has a gel-like consistency, such that it can be administered orally to a pet or animal. The steps of the method ensure that the suspension has a desired viscosity, desired dosage amount of undenatured type II collagen, and so that the ingredients of the suspension are fully combined in the resulting suspension. Importantly, the undenatured type II collagen remains undenatured through the steps of the method so that the resulting suspension can be used to treat the symptoms of arthritis in animals, such as cats, dogs, and horses.

[009] In exemplary embodiments, the flavouring and / or preserve may be in the form of chicory, apple juice, berry, citrus and / or other fruits which serve as a carrier / fidler for the suspension. In other words, the additive properties may be both a natural flavouring and natural preserve. Chicory is particularly useful as a base flavour and natural preserve for dogs, whereas apple juice is more applicable to horses. Alternative base flavours and / or natural preserves may be formulated for other animals.

[0010] In one form, step (d) of the method further comprises adding an acidifying agent after adding the undenatured type II collagen. In one form, the acidifying agent is citric acid. In this way, the acidifying agent is used as a buffering agent to adjust and maintain the desired pH of the suspension. Advantageously, the acidifying agent ensures that the pH remains within a specific range to prevent degradation of the other ingredients in the suspension. In addition, the acidifying agent improves solubility of other ingredients in the suspension and can help to inhibit the growth of bacteria and fungi to extend the shelf life of the suspension.

[0011] In one form, the temperature of the first heating stage is 30-50 degrees Celsius. In this way, the flavouring / preservative can be combined in the first heating stage to ensure it is dissolved or fully dispersed in the water.

[0012] In one form, the temperature of the second heating stage is up to 90 degrees Celsius. In this way, the combination of the hydrated pectin mixture with the xanthan gum results in the mixture forming a gel-like consistency that can be adjusted to the desired viscosity while maintaining a low pH level.

[0013] In one form, the second heating stage comprises two stages, firstly up to 70 degrees Celsius (first stage) and secondly up to 90 degrees Celsius (second stage). In this way, the hydration of the xanthan gum can be expedited to ensure even distribution and prevent clumping. Further, heating to 85 degrees Celsius can activate the thickening properties of the xanthan gum. Furthermore, heating to the temperature of the second stage reduces or eliminates potential microbial contamination. Accordingly, the suspension can achieve the desired viscosity to form a gel suspension.

[0014] In one form, the temperature of the method does not exceed 85 degrees Celsius. In this way, the suspension can achieve the desired viscosity to form a gel suspension without affecting the composition of the ingredients.

[0015] In one form, step (d) of the method further comprises mixing, while maintaining the temperature (of the second stage of the second heating stage), for at least 4 minutes. In this way, the suspension can be mixed in, for example, a high shear mixing process to activate the thickening properties of the xanthan gum and promote the interaction between the pectin and xanthan gum.

[0016] In one form, step (d) of the method further comprises mixing for at least a further 30 seconds, to mix in an acidifying agent, after mixing for at least 4 minutes. In this way, the method provides the ideal viscosity for the gel suspension and ensures that the acidifying mixture has been incorporated into the mixture.

[0017] In one form, step (e) comprises rapidly cooling to 40 degrees Celsius. In this way, once the desired viscosity has been achieved, the suspension is cooled to ensure that the viscosity of the suspension remains at the desired viscosity.

[0018] In embodiments, as mentioned, the natural flavouring and / or preserve may comprise one of chicory root fibre or apple juice concentrate, e.g. in addition with potassium sorbate (or any other chemical preserve suitable for pet and animal supplements). In this way, bacteria, mould, and / or fungal, growth is prevented in the resultant mixture and resultant suspension.

[0019] In one form, e.g. when the preservatives comprise apple juice concentrate, step (a) of the method further comprises combining guar gum. In this way, guar gum is added which possesses thickening and gelling abilities. For example, guar gum can be used to suspend insoluble ingredients in solutions to ensure uniform distribution and prevent settling.

[0020] Since step (a) of the method may comprise combining a natural flavouring, in this way the resulting suspension of the undenatured type II collagen is palatable for pets or animals.

[0021] In one form, the suspension has a pH above 3.5. In this way, the relatively low pH improves the solubility of other ingredients in the suspension and can help to inhibit the growth of bacteria and fungi to extend the shelf life of the suspension.

[0022] In a second aspect, a suspension (e.g. in the form of a gel consistency) of an undenatured type II collagen is provided, prepared according to the method. In this way, the product is able to be administered in a convenient way to an animal.

[0023] In one form, a particular example of the composition comprises by total weight of the suspension: 50-60% water; 35-45% chicory root fibre; 2-8% undenatured type ii collagen powder; 1-2% pectin; 0.1-1% citric acid; 0.1-1% xanthan gum; optional 0.1-1% further natural flavouring, (such as salmon flavour for taste); and 0.01-0.1% potassium sorbate used to or equivalent. In this way, the suspension can be treat the symptoms of arthritis in dogs.

[0024] In one form, a particular example of the composition comprises by total weight of the suspension: 45-55% apple juice concentrate; 40-50% water; 2-6% undenatured type II collagen powder; 0.3-1% xanthan gum; 0.05-0.15% potassium sorbate; 0.2-0.3% citric acid; 0.02-0.07% pectin; and 0.01-0.06% guar gum. In this way, the suspension can be used to treat the symptoms of arthritis in horses.

[0025] Supplemental flavours may be added to render the formulation more appealing to a target pet or animal. Brief Description of Drawings

[0026] Illustrative embodiments will now be described with reference to the accompanying drawing in which: Figure 1 illustrates a diagram illustrating a method of forming a suspension of an undenatured type II collagen. Detailed Description

[0027] The following description presents exemplary embodiments and, together with the drawings, serves to explain principles of the invention. However, the scope of the invention is not intended to be limited to the precise details of the embodiments or exact adherence with all features and / or method steps of implementation, since variations will be apparent to a skilled person and are deemed also to be covered by the description. Terms for components used herein should be given a broad interpretation that also encompasses equivalent functions and features. In some cases, several alternative terms (synonyms) for structural features, sometimes separated by a " / ", have been provided but such terms are interchangeable and not intended to be exhaustive. Descriptive terms should also be given the broadest possible interpretation; e.g., the term "comprising" as used in this specification means "consisting at least in part of" such that interpreting each statement in this specification that includes the term "comprising", feature s other than that, in addition to, or those prefaced by the term may also be present. Related terms such as "comprise" and "comprises" are to be interpreted in the same manner.

[0028] The description herein refers to embodiments with particular combinations of steps or features, however, it is envisaged that further combinations and crosscombinations of compatible steps or features between embodiments will be possible. Indeed, isolated features may function independently as an invention from other features and not necessarily require implementation as a complete combination.

[0029] It will be understood that the illustrated embodiments show applications only for the purposes of explanation. In practice, the invention may be applied to many different configurations, where the embodiment is straightforward for those skilled in the art to implement.

[0030] Developing a stable and viscous undenatured type II collagen formulation for oral dosing presents several challenges. Testing previous suspension creation methods showed that the gels separated from active ingredients after 24 hours due to the weight of the undenatured type II collagen powder. In addition, thicker formulations resulted in the suspension congealing into a solid form. Additionally, it is important to provide a suspension with consistent dosage and stability for long-term shelf life, while using stabilisers that did not impact the active ingredients. As such, a new method of forming a suspension is described herein that results in a consistent dosage (in a given volume) and with a desirable viscosity such that it can be administered orally to an animal.

[0031] Figure 1 shows a representative diagram depicting the steps of an exemplary method 10 for forming a suspension of an undenatured type II collagen. A first step 11 of the method 10 comprises combining multiple preservatives together in addition to water to produce a first mixture. In one example, the preservatives may comprise chicory root fibre and potassium sorbate. In another example, the preservatives may comprise an apple juice concentrate and potassium sorbate, or any other chemical formulations that act as a preservative and stabiliser suitable for pet and animal supplements. In this example, when apple juice concentrate is a preservative, guan gum may be further combined in the first mixture. Both chicory root fibre and apple juice concentrate, or equivalent alternatives, may function as a natural flavouring to ensure the resulting suspension of the undenatured type II collagen is palatable for pets or animals. Advantageously, potassium sorbate can be used as it prevents bacteria, mould, and / or fungal, growth in the resultant mixture.

[0032] During or after combination of the first mixture, the first mixture is heated in a first heating stage to a first temperature of approximately 30 to 50 degrees Celsius. Preferably, the first mixture is heated in the heating stage to a first temperature of at least 40 degrees Celsius .

[0033] In a second step 12, after the first mixture has been heated in the first heating stage to the first temperature, xanthan gum is added to the first mixture to form a second mixture. An alternative to xanthan gum is lecithin sunflower gum which creates the same suspension as made with pectin and xanthan gum. The second mixture is maintained at a first temperature, corresponding to the first heating stage.

[0034] Xanthan gum is an additive used as a thickening agent, suspending agent, and / or as a stabilising agent. At the first temperature, in the first heating stage, the xanthan gum is heated from a solid form to a mixable viscous form. Advantageously, xanthan gum is used to ensure a consistent texture and consistency of the resulting gel, as well as to extend the shelf life of the gel.

[0035] Once the xanthan gum has been heated to the first temperature in the first heating stage, a hydrated pectin mixture is added to the second mixture to form a third mixture in a third step 13.

[0036] In a separate process, the hydrated pectin mixture has been produced as a pre-mix by combining water and pectin and heating the hydrated pectin mixture in a heating stage. The heating stage comprises heating water and pectin in a high shear mixing process to around 80 to 90 degrees Celsius. Through the high-speed rotation of a workhead of the high shear mixer in the high shear mixing process, the mixture is exposed to a high shear force, which combines the water and pectin and results in an even consistency of the hydrated pectin mixture. Preferably, the heating stage of the water and pectin comprises heating water and pectin to 85 degrees Celsius. While the hydrated pectin mixture can be produced before or concurrently with any of the steps of making a suspension of the undenatured type II collagen, the hydrated pectin mixture can be obtained or purchased separately in a pre-hydrated form.

[0037] Hydrated pectin, or simply pectin, is added at step 13 as a stabilising agent that aids in the suspension of the type II collagen powder as the mixture cools. Hydration of the pectin allows the pectin to fully dissolve (or disperse) and interact with the other ingredient that can be subsequently added. The combination of the pectin with the xanthan gum, when heated, results in the mixture forming a gel consistency that can be adjusted to the desired viscosity while maintaining a low pH level.

[0038] When the hydrated pectin mixture has been added to the second mixture in the third step 13, the resultant third mixture is further heated in a second heating stage to a temperature of around 50 to 70 degrees Celsius, preferably at least 60 degrees Celsius. Subsequently, once this temperature has been reached, the third mixture can be mixed in a high shear mixing process using a high shear mixer. The third mixture can be mixed in the high shear mixing process until the temperature of the third mixture reaches a temperature of around 80 to 90 degrees Celsius, preferably not exceeding 85 degrees Celsius. As such, the second heating stage may comprise two stages: a first stage of heating up to 50 to 70 degrees Celsius; and a second stage of heating up to 80 to 90 degrees Celsius, preferably not exceeding 85 degrees Celsius. Alternatively, the second heating stage may comprise one stage where the third mixture is heated to a temperature of around 80 to 90 degrees Celsius, preferably not exceeding 85 degrees Celsius .

[0039] Through the high-speed rotation of a workhead of the high shear mixer, the mixture is exposed to a high shear force, which combines the ingredients in the mixture and results in an even consistency of the mixture. While the mixture can be externally heated, the high shear mixing process generates sufficient heat such that external heat is not required to reach the required temperature.

[0040] After the desired viscosity has been achieved through the high shear mixing process, an undenatured type II collagen powder is added to the third mixture to form a fourth mixture in a fourth step 14. The fourth mixture can also be mixed in a high shear mixing process using a high shear mixer while the temperature of the fourth mixture is maintained at the temperature of around 80 to 90 degrees Celsius. Preferably, the temperature of the fourth mixture during the high shear mixing process does not exceed 85 degrees Celsius. The fourth mixture can be subject to the high shear mixing process for around 3 to 5 minutes, but preferably 4 minutes.

[0041] Optionally, once the fourth mixture has been mixed in the high shear mixing process, an acidifying agent, is added to the fourth mixture to produce a fifth mixture at a fifth step 15. In one example, the acidifying agent is citric acid. The acidifying agent functions as an additional stabiliser that helps to retain the colour, flavour, and texture of the suspension for the duration of its shelf life. The addition of the acidifying agent results in the mixture having pH of above 3.5, preferably having a pH of 3.9, such that the pectin can gel correctly to achieve the desired viscosity.

[0042] The fifth mixture is subsequently mixed, or stirred, for at least 30 seconds to ensure that the acidifying agent has been fully combined or incorporated with the other ingredients in the mixture. Once mixed or stirred, the fifth mixture can be rapidly cooled to approximately 30 to 40 degrees Celsius. The combination of rapid cooling and slow mixing, or stirring, in the process provides the ideal viscosity for the suspension. Ideally, the dynamic viscosity of the suspension is between 1500-3000 centipoise (cP) such that, once bottled, can be poured and enables extraction with a syringe. For comparison, household shampoos and conditioners have a dynamic viscosity within this range.

[0043] Once the mixture has cooled to reach the desired temperature, a suspension of the undenatured type II collagen is formed, e.g. preferably having a gel consistency. Subsequently, the suspension may be sealed in a container and stored for a minimum of 24 hours before distribution for use. Resting for this period of time allows the collagen particles to swell and absorb water, ensuring a uniform suspension and preventing clumping. In addition, the resting period allows the other ingredients in the suspension to fully dissolve or disperse which avoids potential interactions with the collagen or affecting the suspension’s properties.

[0044] Following initial storage, the suspension is tested to ensure that it has the desired viscosity and dosage per mL of the undenatured type II collagen. Such a step may be performed by taking samples from different depths of the storage container. Afterwards, when the viscosity and dosage level has been verified, the suspension can be packaged for distribution, ultimately for administering in the form of a viscous dose with a syringe into the mouth of an animal. Alternatively, the dose may be added to food for the individual animal, so that total dose intake can be monitored.

[0045] The suspension disclosed herein can produced by combining a flavouring, such as a natural flavouring, with the first mixture in the first step 11. A variety of flavourings can be used, such that it is suitable to the animal type. For example, a salmon flavouring can be added. Alternatively or in combination, other flavourings such as beef, chicken, duck, tuna, or any other fruit, berry or herbal flavouring can be used. As a result, the suspension of the undenatured type II collagen ensures a highly palatable alternative delivery method, in the form of a suspension, that can be dosed orally to the pet or animal.

[0046] While the sequence of steps can be performed in the order described, the sequence of steps is not restricted to this sequence of steps and can be performed in any order to produce the suspension. For example, the undenatured type II collagen can be added at a step earlier or later than described and shown in Figure 1. In addition, the acidifying agent can be added to the mixture at a step earlier or later than described and shown in Figure 1. In one example, the water, supplements, pectin, xanthan gum, undenatured type II collagen, and acidifying agent are added and combined at the beginning of the process. EXAMPLES

[0047] The following examples are put forth to provide those of ordinary skill in the art with a complete disclosure and description of how the composition and methods described and claimed herein are made and evaluated. The examples are intended to be purely exemplary and are not intended to limit the scope of what the inventors regard as their invention. EXAMPLE 1: PREPARATION OF A SUSPENSION OF AN UNDENATURED TYPE II COLLAGEN (E.G. FOR DOGS)

[0048] Initially, 350 to 450 grams of chicory root fibre, 1 to 10 grams of natural flavourings (e.g. salmon) and 0.1 to 1 grams of potassium sorbate are combined with 400 to 500 mL water and heated to a temperature of 40 degrees Celsius. Once this temperature has been reached, 1 to 10 grams of xanthan gum is added, and the temperature is maintained at 40 degrees Celsius. Subsequently, 100 to 120 grams of a hydrated pectin mixture (a combination of water and pectin) is added to the mixture and then heated to 60 degrees Celsius. Once the mixture is 60 degrees Celsius, the mixture is mixed under a high shear mixing process using a high shear mixer until the temperature of the mixture reaches 85 degrees Celsius. At this stage, 20 to 80 grams of an undenatured type II collagen is added to the mixture and further mixed in the high shear mixing process for at least 4 minutes at 85 degrees Celsius. After 4 minutes, 1 to 10 grams of citric acid is added to the mixture and the mixture is stirred for at least 30 seconds. Once stirred, the mixture is rapidly cooled to 40 degrees Celsius and stored for at least 24 hours. Ideally, amounts of the ingredients are chosen such that 1 kilogram of suspension is produced.

[0049] The composition of the suspension of an undenatured type II collagen produced by the method disclosed in Example 1 is: 40% chicory root fibre, 4% undenatured type II collagen, 1.2% pectin, 0.55% citric acid, 0.4% xanthan gum, 0.3% natural flavouring (e.g. salmon or other dog palatable alternatives), 0.05% potassium sorbate, and 53.5% water. The percentages are based on the final weight of the produced suspension of the undenatured type II collagen. The percentages are based on the final weight of the suspension. EXAMPLE 2: PREPARATION OF A SUSPENSION OF AN UNDENATURED TYPE II COLLAGEN (E.G. FOR HORSES)

[0050] Initially, 450 to 550 grams of apple juice concentrate / syrup, 0.1 to 0.6 grams of guar gum and 0.5 to 1.5 grams of potassium sorbate are combined with 300 to 400 mL water and heated to a temperature of 40 degrees Celsius. Once this temperature has been reached, 3 to 10 grams of xanthan gum is added, and the temperature is maintained at 40 degrees Celsius. Subsequently, approximately 100 grams of a hydrated pectin mixture (a combination of water and pectin) is added to the mixture and then heated to 60 degrees Celsius. Once the mixture is 60 degrees Celsius, the mixture is mixed under a high shear mixing process using a high shear mixer until the temperature of the mixture reaches 85 degrees Celsius. At this stage, 20 to 60 grams of an undenatured type II collagen is added to the mixture and further mixed in the high shear mixing process for at least 4 minutes at 85 degrees Celsius. After 4 minutes, 2 to 3 grams of citric acid is added to the mixture and the mixture is stirred for at least 30 seconds. Once stirred, the mixture is rapidly cooled to 40 degrees Celsius and stored for at least 24 hours. Ideally, amounts of the ingredients are chosen such that 1 kilogram of suspension is produced.

[0051] The composition of the suspension of an undenatured type II collagen produced by the method disclosed in Example 2 is: 45-55% apple juice concentrate; 40-50% water; 2-6% undenatured type II collagen powder; 0.3-1% xanthan gum; 0.05-0.15% potassium sorbate; 0.2-0.3% citric acid; 0.02-0.07% pectin; and 0.01-0.06% guar gum. The percentages are based on the final weight of the suspension.

[0052] By way of summary, a method of forming a suspension of an undenatured type II collagen is disclosed herein. The method comprises the steps of combining a natural flavouring and / or preserve (e.g. chicory or apple juice) with water, and heating to a first temperature. The method further comprises adding xanthan gum and a hydrated pectin mixture, and heating to a second temperature, being higher than the first temperature . The method further comprises adding an undenatured type II collagen powder and cooling to form a suspension. The resultant product is useful for treating animals with undenatured type II collagen in a palatable way.

Claims

1. A method of forming a suspension of an undenatured type II collagen, the method comprising the steps of:(a) combining a flavouring and / or preserve and water, in a first heating stage;(b) adding a gum;(c) adding a hydrated pectin mixture, in a second heating stage, wherein the temperature of the second heating stage is higher than the first heating stage;(d) adding an undenatured type II collagen powder; and(e) cooling to form a suspension.

2. The method of claim 1, wherein step (d) further comprises :adding an acidifying agent after adding the undenatured type II collagen.

3. The method of claim 2, wherein the acidifying agent is citric acid.

4. The method of any preceding claim, wherein the temperature of the first heating stage is 30-50 degrees Celsius.

5. The method of any preceding claim, wherein the temperature of the second heating stage is up to 90 degrees Celsius.

6. The method of claim 5, wherein the second heating stage comprises two stages, firstly up to 70 degrees Celsius and secondly up to 90 degrees Celsius.

7. The method of any preceding claim, wherein thetemperature of the method does not exceed 85 degrees Celsius .

8. The method of claims 6 or 7, wherein step (d) further comprises :mixing, while maintaining the temperature, for at least 4 minutes.

9. The method of claim 8, wherein step (d) further comprises :mixing for at least a further 30 seconds, to mix in an acidifying agent, after mixing for at least 4 minutes.

10. The method of any preceding claim, wherein step (e) comprises :rapid cooling to 40 degrees Celsius.

11. The method of any preceding claim, wherein the natural flavouring and / or preserve is selected from one or more of chicory root fibre, apple juice concentrate, berry or citrus, optionally in combination with a chemical preservative.

12. The method of any preceding claim, wherein, the gum is xanthan gum and / or lecithin sunflower gum.

13. The method of any preceding claim, wherein step (a) further comprises combining a supplemental natural flavouring.

14. The method of any preceding claim, wherein thesuspension has a pH above 3.5.

15. A suspension of an undenatured type II collagen prepared according to the method of any one of claims 1-14.16.The suspension of claim 15, comprising:50-60% water;35-45% chicory root fibre;2-8% undenatured type ii collagen powder;1-2% pectin;0.1-1% citric acid;0.1-1% xanthan gum or lecithin sunflower gum; optional 0.1-1% natural flavouring; and 0.01-0.1% potassium sorbate.

17. The suspension of claim 15, comprising:45-55% apple juice concentrate;40-50% water;2-6% undenatured type ii collagen powder;0.3-1% xanthan gum or lecithin sunflower gum; 0.05-0.15% potassium sorbate;0.2-0.3% citric acid;0.02-0.07% pectin; and0.01-0.06% guar gum.

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