Undenatured type ii collagen and its use in food and beverage applications

Abstract

To provide a processed food and / or beverage having a high recovery rate of non-denatured collagen as compared with a preliminarily processed food and / or beverage.SOLUTION: The present disclosure relates to processed foods and / or beverages comprising non-denatured 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.SELECTED DRAWING: None

Description

[Background technology]

[0001] In recent years, the use of collagen in the treatment of various conditions has become very popular. Collagen is a protein that can be found in muscles, bones, skin, blood vessels, and other parts of the body. There are various different types of collagen depending on its function and form. For example, type I collagen, the most abundant collagen, is made up of fibers found in tendons, ligaments, organs, and skin. Meanwhile, type II collagen helps build cartilage, the main structural entity located on the surface of bones that primarily form articulating joints. Type III collagen is a major component of the extracellular matrix that makes up organs and skin. Type III collagen also forms tissues within blood vessels and the heart. Type IV collagen is found in the skin primarily as a sheet-like structure in the basal lamina of the skin. Furthermore, collagen peptides are one or more portions of the alpha chains of any type of collagen formed by enzymatic hydrolysis of collagen. Collagen peptides are often used in beverages and food products because they are water-soluble and non-gelling.

[0002] Collagen can be found in many different products, such as cosmetic creams and body lotions. Collagen is also found in various oral supplements. For example, collagen production in the body tends to slow as people age. Therefore, collagen supplements have traditionally been taken to reduce the effects of aging by improving skin and hair health.

[0003] Collagen has also been found to effectively treat arthritis and other joint pain. For example, U.S. Patent No. 9,066,926 discloses a method for reducing exercise-induced joint pain in mammals by administering type II collagen to the mammal. This patent also discloses the mechanism of action by which this component acts: oral immune tolerance. This putative mechanism involves the stimulation of regulatory T cells (Tregs) located in gut-associated lymphoid tissue to specifically recognize antigenic determinants (epitopes) on native collagen proteins. Once induced, Tregs leave the intestinal region and migrate into the joint cavity, where they stimulate chondrocytes to build new type II collagen, thereby improving the structural integrity and flexibility of joint joints. One such example for which clinical data have been published is the knee. Patent No. 9,066,926 is incorporated herein by reference.

[0004] However, to date, undenatured collagen sources have only been available in "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. In particular, it is believed that to form a product containing undenatured collagen, it cannot be cooked, such as baked, fried, or otherwise heated, including incorporation into heated liquids or steam, which would denature the collagen. Furthermore, it was previously taught and believed that undenatured collagen would denature when exposed to acidic conditions, and therefore was included in compositions with a pH above 7. Therefore, currently available undenatured collagen products include powders and capsules that can be optionally incorporated into final products that do not require heating or acidic conditions, or that can instead be consumed directly.

[0005] Although collagen can provide various benefits when administered to mammals, there is a need for processed foods and / or beverages containing non-denatured collagen. It would be an additional benefit to provide processed foods and / or beverages with a high recovery of non-denatured collagen compared to pre-processed foods and / or beverages. There is also a need for processed foods and / or beverages containing non-denatured collagen to support healthy mammals. Additionally, it would be beneficial to provide processed foods and / or beverages containing non-denatured collagen to support trained mammals. Summary of the Invention

[0006] In general, the present disclosure is directed to a processed food and / or beverage composition comprising undenatured type II collagen after processing at a temperature of about 37° C. or higher. In one embodiment, the composition is a processed beverage. Additionally or alternatively, in some embodiments, the composition is a processed food product.

[0007] In one embodiment, undenatured type II collagen is incorporated into a processed food and / or beverage composition as part of a collagen composition that includes one or more different types of collagen in addition to undenatured type II collagen. In some embodiments, the one or more different types of collagen include native type II collagen, collagen peptides, or mixtures thereof.

[0008] In a further embodiment, the amount of undenatured type II collagen incorporated into the composition before processing, and at least about 30% or more of the undenatured type II collagen, is recovered after processing. In one embodiment, 45% or more of the undenatured type II collagen is recovered after processing. Additionally or alternatively, in some embodiments, 60% or more of the undenatured type II collagen is recovered after processing. Furthermore, in one embodiment, 85% or more of the undenatured type II collagen is recovered after processing.

[0009] In another embodiment, the processed food and / or beverage undergoes processing that includes enduring temperatures of about 40° C. or greater. Additionally, in one embodiment, the processing lasts from 6 seconds to about 2 hours.

[0010] In one embodiment, the food and / or beverage comprises one or more of a sweetener, a seasoning, a flavoring, or a coloring agent.

[0011] The present disclosure also generally relates to a method of forming a processed food and / or beverage, the method comprising 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 greater, wherein at least about 30% or more of the undenatured type II collagen is recovered in the processed food and / or beverage after processing compared to the amount of undenatured type II collagen before processing.

[0012] In one embodiment, the processing comprises exposing the undenatured type II collagen and at least one food and / or beverage component to a temperature of about 40°C for at least about 10 minutes. In a further embodiment, the processing comprises exposing 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. Furthermore, in one embodiment, the processing comprises exposing the undenatured type II collagen and at least one food and / or beverage component to a temperature of at least about 120°C for at least about 1 minute. In one embodiment, the processing further comprises a pressure greater than 100 psi. Furthermore, in one embodiment, the processing further comprises exposing to a pH of about 2.5 to about 7 for at least a portion of the process.

[0013] Nevertheless, the present disclosure also generally includes methods of improving one or more of joint health, muscle health, bone health, skin health, or fitness, comprising administering to a mammal an effective amount of a processed food and / or beverage according to this disclosure and / or any one or more of the embodiments discussed above.

[0014] definition As used herein, the terms "about," "approximately," or "generally," when used to modify a value, may be used to modify the value by 10%, such as 5%, such as 4%, such as 3% , e.g., 3%, e.g., 1%, above or below and still remain within the disclosed embodiments.

[0015] As used herein, the term "therapeutically effective amount" refers to a dosage or amount of a composition administered or delivered to a mammal in need of such treatment that results in a specific pharmacological or nutritional response. It is emphasized that in certain cases, a "therapeutically effective amount" administered to a particular subject is not necessarily effective to treat a disease or otherwise improve health as described herein, but such an amount would be considered a "therapeutically effective amount" by those skilled in the art. Certain subjects may actually be "refractory" to a "therapeutically effective amount." For example, refractory subjects may have low bioavailability or genetic variation in certain receptors, metabolic pathways, or response capabilities such that clinical efficacy is not achieved. It should be further understood that in certain cases, compositions or supplements may be measured as oral dosages or with respect to component levels that can be measured in blood. In other embodiments, dosages may be measured by the amount applied to the skin when the composition is included in a topical formulation.

[0016] The term "supplement" refers to a product that is added to a mammal's normal diet, but may be combined with a mammal's normal food or beverage composition. The supplement may be in any form, including but not limited to, a solid, liquid, gel, or powder. The supplement may also be administered simultaneously with or as a component of a food composition, which may include a food, beverage, pet food, snack, or treat. In one embodiment, the beverage may be an active beverage.

[0017] The term "nutraceutical" refers to any compound added to a nutritional source (e.g., a food, beverage, or dietary supplement) that provides a health or medical benefit in addition to its basic nutritional value.

[0018] As used herein, the terms "delivering" or "administering" refer to any route for providing a composition, product, or nutritionally functional food to a subject, as accepted as standard by the medical community. For example, the present disclosure contemplates routes of delivery or administration including oral ingestion and any other suitable delivery route, including transdermal, intravenous, intraperitoneal, intramuscular, topical, and subcutaneous.

[0019] 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, canine, equine, feline, bovine, human, or porcine mammals.

[0020] As used herein, "healthy" refers to the absence of disease or injury.

[0021] The term "physical activity" refers to activity that lasts for about 10 minutes or more, such as about 25 minutes or more, such as about 30 minutes or more, such as at least about 45 minutes or more, and that causes a mammal's heart rate to reach about 30% to about 85%, such as about 40% to about 80%, of its maximum heart rate, such as about 50% to about 75% of the mammal's maximum heart rate.

[0022] The term "intensive physical activity" means activity lasting for about 20 minutes or more, such as about 25 minutes or more, such as about 30 minutes or more, such as at least about 45 minutes or more, and which causes the mammal's heart rate to reach about 50% to about 99%, such as about 55% to about 95%, such as about 60% to about 90%, such as about 705 to about 85% of its maximum heart rate.

[0023] Unless otherwise stated, as used herein, "collagen" refers to all forms of collagen, whether denatured or not, with or without salts or stabilizers, as well as Refers to fibrillar and non-fibrillar collagens, including but not limited to fibril-associated collagens with interrupted triple helices (FACIT, IX, XII, XIV, XIX, XXI), including short-chain collagens (commonly types VII and X), basement membrane (type IV), multiplexin (multiple triple helical domains with interruptions) (types XV, XVIII), and other types of collagens (types VI, VII).

[0024] Other features and aspects of the disclosure are discussed in more detail below. DETAILED DESCRIPTION OF THE INVENTION

[0025] It should be understood by those skilled in the art that this discussion is merely a description of exemplary embodiments and is not intended to limit the broader aspects of the present disclosure.

[0026] In general, the present disclosure relates to processed foods and / or beverages, where the processing includes a temperature of about 37° C. or greater, containing non-denatured collagen, e.g., in one embodiment, non-denatured type II collagen. In particular, the present disclosure has discovered that even when the processed foods and / or beverages require high temperature processing, high pressure processing, or low pH levels for production and / or storage, the processed foods and / or beverages can be formed using non-denatured collagen that has been carefully formulated to preserve epitopes on the non-denatured chains.

[0027] For example, undenatured collagen according to the present disclosure may be included in processed foods and / or beverages that have undergone processing including temperatures of about 37°C or higher, such as about 40°C or higher, for example about 45°C or higher, such as about 50°C or higher, for example about 55°C or higher, such as about 60°C or higher, for example about 65°C or higher, such as about 70°C or higher, for example about 75°C or higher, such as about 80°C or higher, for example about 85°C or higher, such as about 90°C or higher, for example about 95°C or higher, such as about 100°C or higher, for example about 105°C or higher, such as about 110°C or higher, for example about 120°C or higher, such as about 130°C or higher, for example about 140°C or higher, such as about 150°C or higher, for example about 160°C or higher, such as about 170°C or higher, for example about 180°C or higher, such as about 190°C or higher, for example about 200°C or higher, such as up to about 300°C, for example about 275°C or lower, such as about 250°C or lower.

[0028] In one embodiment, the processed food and / or beverage processed according to one or more of the above temperatures may be processed for about 3 seconds or more, such as about 6 seconds or more, for example about 1 minute or more, such as about 1.5 minutes or more, for example about 2 minutes or more, such as about 5 minutes or more, for example about 10 minutes or more, such as about 15 minutes or more, for example about 20 minutes or more, such as about 30 minutes or more, for example about 1 hour or more, such as about 1.5 hours or more, for example about 2 hours or more, such as in one embodiment up to about 4 hours.

[0029] Additionally or alternatively, 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 either simultaneously with the high temperature processing or before or after the high temperature processing. In such embodiments, the processed food and / or beverage may be subjected to a high pressure process of about 50 psi or more, such as about 100 psi or more, for example about 200 psi or more, such as about 300 psi or more, for example about 400 psi or more, such as about 500 psi or more, for example about 600 psi or more, such as about 700 psi or more, for example about 800 psi or more, such as about 900 psi or more, for example about 1000 psi or more, such as about 1100 psi or more, for example about 1200 psi or more, such as about 1300 psi or more, for example about 1400 psi or more, such as about 1500 psi or more, for example about 1600 psi or more, such as about 1700 psi or more, for example about 1800 psi or more, such as about 1900 psi or more, for example about 2000 psi or more, up to about 300 psi.

[0030] In another embodiment, the processing can be carried out at a pH of about 2.5 to about 7, for example, about 3 to about 6, for example, about 3.25 to about 5, for example, about 3.5 to about 4.5. Of course, in such an embodiment, The low pH processing may be in relation to beverage processing, however, one or more processed food products may also undergo low pH processing.

[0031] Furthermore, regardless of the processing conditions selected, processing may, in one aspect, include baking, frying, steaming, boiling, autoclaving, or otherwise heating, cooking, or sterilizing the processed food and / or beverage. Additionally or alternatively, processing may include mechanical processing such as extrusion, emulsifying, shearing, gelling, homogenizing, or other mixing and / or incorporating processes known in the art.

[0032] In another aspect, the present disclosure has found that the processed food and / or beverage can also contain one or more additional ingredients, and the collagen remains undenatured at the recovery rate described below. For example, in one aspect, the processed food and / or beverage can contain sweeteners, preservatives, spices, coloring agents, dyes, vegetable proteins, fruit components, flavorings, or other food and / or beverage components known in the art, or combinations thereof. For example, in one aspect, the processed food and / or beverage can contain a sweetener, such as sugar or an artificial sweetener, or can contain a sweetener syrup. Furthermore, in one aspect, the processed food and / or beverage can contain one or more fruit components, such as fruit juice or juice. In particular, it has been found that citrus components can be used, despite having a relatively low pH, and undenatured collagen can be recovered as discussed above. Of course, other food and / or beverage components known in the art, including gluten-free flour and components, in addition to conventional flour and sweeteners, can also be used.

[0033] Regardless of the processing conditions selected, undenatured type II collagen can be recovered from foods and / or beverages by post-processing according to the present disclosure, such that, compared to the amount of undenatured collagen before processing, at least about 30% or more of the undenatured collagen in the processed food and / or beverage is recovered after processing, and, compared to the amount of undenatured collagen contained in or added to the food and / or beverage before processing, for example, about 35% or more, such as about 40% or more, for example, about 45% or more, such as about 50% or more, for example, about 55% or more, such as about 60% or more, for example, about 65% or more, such as about 70% or more, for example, about 75% or more, such as about 80% or more, for example, about 85% or more, such as about 90% or more, for example, about 95% or more of the undenatured collagen remains in the processed food and / or beverage. Thus, in one embodiment, a certain amount of undenatured collagen can be recovered from the processed food and / or beverage after processing according to the above percentages.

[0034] In one embodiment, the non-denatured collagen according to the present disclosure is incorporated into processed foods and / or beverages as a collagen composition. The collagen composition may comprise one or more of any collagens defined above, and / or in one embodiment, may comprise one or more of type I collagen, type II collagen, type III collagen, type IV collagen, or collagen peptides, or a mixture thereof. In one embodiment, the collagen composition contains type II collagen alone or in combination with one or more of type I collagen, type III collagen, type IV collagen, or collagen peptides. In one embodiment, the collagen composition may comprise a mixture of type II collagen (sometimes referred to as native type II collagen) and non-denatured type II collagen. Additionally or alternatively, the collagen composition may comprise a mixture of native type II collagen and non-denatured type II collagen, in addition to additional collagens such as type I, type III, type IV, or collagen peptides.

[0035] As noted above, in one aspect, the processed food and / or beverage contains a collagen composition, particularly a type II collagen composition, such as a non-denatured type II collagen composition. Type II collagen for use in the present disclosure can be obtained from any suitable source. For example, collagen The collagen may be derived from various mammalian sources, avian sources, or various fish species, or combinations thereof. For example, collagen may be obtained from salmon, shark, poultry, pigs, eggshells, turkey cartilage, bovine cartilage, etc. In one embodiment, type II collagen may be obtained as disclosed in U.S. Patent No. 7,083,820 to Schilling, which is incorporated by reference. For example, undenatured type II collagen is commercially available from Lonza Consumer Health Inc. under the UC-II® brand. The UC-II® brand is a natural component containing glycosylated undenatured type II collagen. The collagen composition may also include hydrolyzed collagen. The collagen composition may also include pure protein or active peptide fragments. In one embodiment, the collagen composition may be free of any bone or bone material. In another embodiment, 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 includes type II collagen and is completely free of type I collagen.

[0036] In one embodiment, in preparing animal tissue for oral administration, type II collagen-containing tissue is first dissected free of surrounding tissue and then diced or otherwise ground into particles. The particulate or milled cartilage can be sterilized by a method that does not affect or denature the structure of the majority of the type II collagen in the tissue, such as low-temperature processing, and formed into doses containing therapeutically effective levels of undenatured type II collagen, generally at least about 0.01 grams, preferably about 0.02 to about 0.5 grams, of animal tissue per dose. Because it is a natural product, some sample-to-sample variability is expected. These variances can be minimized by blending after grinding. Blending can be assisted by analytical techniques that allow for the determination of the amount of undenatured type II collagen and other components.

[0037] Nevertheless, the present disclosure has found that by carefully forming particles and sterilizing type II collagen as discussed above, non-denatured type II collagen can be resistant to gastric acid and digestive enzymes in the stomach.Through this sterilization process, non-denatured type II collagen also maintains its three-dimensional shape and preserves its biologically active epitope region.Without wishing to be bound by theory, it is believed that the epitope region contains the ability to induce oral immune tolerance as discussed above.In particular, the epitope region allows non-denatured collagen to bind to Peyer's patches, which have the ability to induce oral immune tolerance process.

[0038] In one embodiment, the collagen composition is present in the processed food and / or beverage in an amount of about 1 mg to about 5000 mg. For example, the collagen composition can be present in the processed food and / or beverage in an amount greater than about 5 mg, for example, greater than about 10 mg, for example, greater than about 15 mg, for example, greater than about 20 mg, for example, greater than about 25 mg, for example, 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, for example, less than about 900 mg, for example, less than about 800 mg, for example, less than about 700 mg, for example, less than about 600 mg, for example, less than about 500 mg, for example, less than about 400 mg, for example, less than about 300 mg, for example, less than about 200 mg, for example, less than about 100 mg, for example, less than about 80 mg, for example, less than about 70 mg, for example, less than about 60 mg, or any range or value therebetween. Additionally or alternatively, the collagen composition may be present in an amount of about 0.01 to about 10% by weight of the processed food and / or beverage composition, e.g., about 0.015% to about 5%, e.g., about 0.25% to about 4%, e.g., about 0.5% to about 3%, e.g., about 0.75% to about 2% by weight, or any range or value therebetween. Further, in one embodiment, the collagen composition may be a type II collagen composition, and a substantial proportion of the collagen in the collagen composition may be present in an amount of about 0.01 to about 10% by weight, e.g., about 0.015% to about 5%, e.g., about 0.25% to about 4%, e.g., about 0.5% to about 3%, e.g., about 0.75% to about 2% by weight, or any range or value therebetween. It should be understood that all of these are type II collagen.

[0039] In one embodiment, undenatured type II collagen may comprise all or substantially all of the total type II collagen in the collagen composition, and thus may be present in the processed food and / or beverage in the amounts discussed above. However, in one embodiment, undenatured type II collagen may comprise about 1% to about 95% of the total type II collagen and / or collagen composition, for example, about 2.5% to about 75%, for example, about 5% to about 50%, for example, about 10% to about 40% of the total type II collagen or total collagen composition, or any range or value therebetween. Thus, in one embodiment, undenatured type II collagen may be present in the composition in an amount of about 0.1 mg to about 100 mg, for example, about 0.5 mg to about 75 mg, for example, about 0.75 mg to about 50 mg, for example, about 1 mg to about 30 mg, or any range or value therebetween.

[0040] Additionally, in one embodiment, the collagen composition may further comprise a preservative salt, such as potassium chloride. Thus, in one embodiment, 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 additional collagen, a preservative salt, or a combination thereof. In such an embodiment, the total type II collagen, including native and undenatured type II collagen, may comprise about 1% to about 99% of the collagen composition, e.g., about 2.5% to about 90%, e.g., about 5% to about 80%, e.g., about 7.5% to about 70%, e.g., about 10% to about 60%, e.g., about 15% to about 50%, e.g., about 20% to about 35%, or any range or value therebetween. Thus, in one embodiment, the total amount of type II collagen, including native and undenatured type II collagen, in the collagen composition can be about 1 mg to about 1000 mg, e.g., about 2.5 mg to about 500 mg, e.g., about 5 mg to about 250 mg, e.g., about 7.5 mg to about 100 mg, e.g., about 10 mg to about 40 mg, or any range or value therebetween. Of course, in one embodiment, no preservative salt is used.

[0041] Furthermore, in one embodiment, when the type II collagen contains undenatured type II collagen, the undenatured type II collagen may have a high oxygen radical absorbance capacity (ORAC) as measured according to ORAC 6.0. Specifically, the ORAC test measures antioxidant scavenging activity against oxygen radicals known to be involved in aging and the pathogenesis of common diseases, and consists of six ORAC assays that evaluate the antioxidant capacity of materials against primary reactive oxygen species (ROS), peroxyl radicals, hydroxyl radicals, superoxide anions, and peroxynitrite. Specifically, the ORAC assay involves introducing a reactive oxygen species (ROS) introducer into the assay system, which causes the release of specific ROS that degrade the probe and change its emission wavelength or intensity. Therefore, if the assay being tested contains an antioxidant, the antioxidant absorbs ROS and protects the probe from degradation. The degree of probe preservation indicates the antioxidant capacity of the material, and the results are expressed as μmol Trolox equivalents (TE) / g of test material.

[0042] For example, the ORAC assay for peroxyl radicals measures the antioxidant capacity of a sample to protect a fluorescent protein (fluorescein) from damage by peroxyl radicals generated from 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH). The ORAC assay for hydroxyl radicals measures the antioxidant capacity of a sample to protect a fluorescent protein (fluorescein) from damage by hydroxyl radicals generated from the reaction of cobalt with hydrogen peroxide. The ORAC assay for peroxin nitrite measures the antioxidant capacity of a sample to protect dihydrorhodamine-123 from damage by peroxin nitrite radicals generated from 3-morpholinosyndnonimine hydrochloride. The ORAC assay for superoxide measures the antioxidant capacity of a sample to protect hydroethidine from damage by superoxide generated from xanthine oxidase. The ORAC assay for singlet oxygen measures the antioxidant capacity of a sample to protect hydroethidine from damage by singlet oxygen generated from the reaction of lithium molybdate with hydrogen peroxide. Finally, the ORAC assay for hypochlorite measures the antioxidant capacity of a sample to protect the fluorescent protein fluorescein from damage by hypochlorous acid radicals generated from sodium hypochlorite.

[0043] Thus, in one aspect, a collagen composition having undenatured type II collagen according to the present disclosure can have a total ORAC of about 200 μmol TE / g or more, such as about 250 μmol TE / g or more, for example, about 300 μmol TE / g or more, for example, about 350 μmol TE / g or more, for example, about 400 μmol TE / g or more, for example, about 450 μmol TE / g or more, for example, about 500 μmol TE / g or more, for example, about 550 μmol TE / g or more, for example, about 600 μmol TE / g or more, for example, about 700 μmol TE / g or more, for example, about 750 μmol TE / g or more, for example, about 800 μmol TE / g or more, for example, about 825 μmol TE / g or more, up to about 1000 μmol TE / g, or any range or value therebetween.

[0044] Furthermore, in one aspect, a collagen composition having undenatured type II collagen according to the present disclosure can have an ORAC to peroxyl radicals of about 1 μmol TE / g or more, e.g., about 2.5 μmol TE / g or more, e.g., about 5 μmol TE / g or more, e.g., about 7.5 μmol Te / g or more, e.g., about 10 μmol TE / g or more, e.g., up to about 10.5 μmol TE / g or more, up to about 50 μmol TE / g, or any range or value therebetween.

[0045] Similarly, in one aspect, a collagen composition having undenatured type II collagen according to the present disclosure can have an ORAC to hydroxyl radicals of about 10 μmol TE / g or more, e.g., about 15 μmol TE / g or more, e.g., about 20 μmol TE / g or more, e.g., about 25 μmol TE / g or more, e.g., about 27.5 μmol TE / g or more, e.g., about 30 μmol TE / g or more, up to about 40 μmol TE / g, or any range or value therebetween.

[0046] Additionally or alternatively, in one aspect, a collagen composition having undenatured type II collagen according to the present disclosure may have an ORAC to peroxynitrite of about 0.5 μmol TE / g or more, e.g., about 1 μmol TE / g or more, e.g., about 1.5 μmol TE / g or more, e.g., about 2 μmol TE / g or more, e.g., about 2.25 μmol TE / g or more, up to about 5 μmol TE / g, or any range or value therebetween.

[0047] In one aspect, a collagen composition having undenatured type II collagen according to the present disclosure may have an ORAC for singlet oxygen of about 500 μmol TE / g or more, such as about 550 μmol TE / g or more, for example about 600 μmol TE / g or more, such as about 650 μmol TE / g or more, for example about 700 μmol TE / g or more, for example about 725 μmol TE / g or more, up to about 1000 μmol TE / g, or any range or value therebetween.

[0048] Furthermore, in one aspect, a collagen composition having undenatured type II collagen according to the present disclosure can have an ORAC to hypochlorite of about 25 μmol TE / g or more, such as about 30 μmol TE / g or more, for example, about 35 μmol TE / g or more, for example, about 40 μmol TE / g or more, for example, about 45 μmol TE / g or more, for example, up to about 50 μmol TE / g or more, up to about 75 μmol TE / g, or any range or value therebetween.

[0049] Furthermore, in one embodiment, when the type II collagen comprises undenatured type II collagen, the undenatured type II collagen has a molecular weight of about 10,000 daltons or more, for example, about 15,000 daltons or more, for example, about 20,000 daltons or more, for example, about 25,000 daltons or more, for example, about 30,000 daltons or more, for example, about 35,000 daltons or more, for example, about 40,000 daltons or more, for example, about 45,000 daltons or more, for example, about 50,000 daltons or more, for example, about 55,000 daltons or more. 000 daltons or more, such as about 60,000 daltons or more, for example about 65,000 daltons or more, for example about 70,000 daltons or more, for example about 75,000 daltons or more, for example about 80,000 daltons or more, for example about 85,000 daltons or more, such as about 90,000 daltons or more, for example about 95,000 daltons or more, for example about 100,000 or more, up to about 350,000 daltons or less, or any range or value therebetween.

[0050] Furthermore, it should be understood that up to now, it has been contemplated that non-denatured collagen will undergo processing together with processed foods and / or beverages. However, in one embodiment, non-denatured collagen may be incorporated into foods and / or beverages both before and after processing. Thus, in one embodiment, non-denatured collagen may be included in foods and / or beverages in the amounts discussed above before processing, and the amount of collagen composition may be added to or incorporated into foods and / or beverages after processing according to the amounts discussed above for the collagen composition. The amounts selected for pre-processing and post-processing may be the same or different and may be based on the total amount of non-denatured collagen desired to be present in the final composition.

[0051] Various aspects and advantages have been discussed, and in one aspect, collagen composition is incorporated into a suitable delivery form before being incorporated into a dosage form as discussed below.In one aspect, the composition of the present disclosure can be included as an oil-in-water emulsion as a delivery form.In particular, in one aspect, such a configuration can allow one or more oil-soluble and / or one or more water-soluble active components to be contained in the same delivery form.Alternatively, only oil-soluble components can be used (for example, type II collagen), and the composition can be incorporated into aqueous applications using emulsion.

[0052] Nevertheless, the oil-in-water emulsion may also contain at least one functional gum, such as gum arabic. Generally, gum arabic is a complex mixture of glycoproteins and polysaccharides containing arabinose and galactose. Gum arabic is generally soluble in water and edible. In some embodiments, gum arabic may include 100% modified gum arabic, such as Ticamulsion® A-2010 gum arabic powder. In certain embodiments, gum arabic may be a mixture or blend of gum arabic and modified gum arabic. For example, in certain embodiments, gum arabic may include Ticamulsion® 3020.

[0053] In certain aspects, the oil-in-water emulsion contains about 10% to about 30% gum arabic by weight. In some embodiments, the oil-in-water emulsion contains about 15% to about 25% gum arabic by weight. In some embodiments, the oil-in-water emulsion contains less than about 20% gum arabic by weight, e.g., less than 15%, e.g., less than 10%, e.g., less than 5%.

[0054] The oil-in-water emulsion may also contain water. In certain embodiments, the oil-in-water emulsion contains deionized water. Nevertheless, in certain embodiments, the oil-in-water emulsion may contain any water suitable for human consumption and incorporation into dietary supplements designed for human consumption.

[0055] The amount of water incorporated into the oil-in-water emulsion can vary depending on the desired hygroscopic and water-soluble components incorporated into the oil-in-water emulsion. In certain aspects, the oil-in-water emulsion can contain about 5% to 35% water by weight. In some embodiments, the oil-in-water emulsion can contain about 10% to about 30% water by weight. In some embodiments, the oil-in-water emulsion can contain about 15% to about 20% water by weight. In some embodiments, the oil-in-water emulsion can contain less than about 20% water by weight, for example, less than about 15% water by weight, for example, less than about 10% water by weight.

[0056] In some embodiments, the oil-in-water emulsion may contain one or more stabilizers or suspension-promoting agents. For example, in certain embodiments, the oil-in-water emulsion may contain one or more gums, such as gellan gum or xantham gum. When included, the gellan gum or xantham gum may be present in an amount of less than about 3.5% by weight of the oil-in-water emulsion, 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.

[0057] In other embodiments, the oil-in-water emulsion may contain one or more stabilizers, such as silica. If included, the silica may be present in an amount less than about 2% by weight, such as less than about 1.5% by weight, such as less than about 1% by weight, for example less than about 0.5% by weight.

[0058] In addition, in one embodiment, oil-in-water emulsion can also contain one or more fat-soluble components or nutrients.In certain embodiments, one or more fat-soluble components or nutrients can be incorporated into the oil phase of 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, cannabinoids, hemp extract, vitamin K, phosphatidylcholine, and combinations thereof.

[0059] In certain embodiments, at least one or more lipid-soluble components may be incorporated into the oil-in-water emulsion in an amount of from about 0% to about 50% by weight. For example, in some embodiments, the oil-in-water emulsion contains less than about 50% by weight of one or more lipid-soluble components, such as less than about 40% by weight, such as less than about 30% by weight, such as less than about 20% by weight, such as less than about 10% by weight, or such as less than about 5% by weight.

[0060] Additionally, in one embodiment, the oil-in-water emulsion may contain one or more additional antioxidants in one or more of the water-soluble phase or the oil / fat-soluble phase.

[0061] In some embodiments, the oil-in-water emulsions disclosed herein may be used in any suitable dosage form, such as gummy chewables, edible films, lozenges, liquid suspensions, syrups, lipid micelles, spray-dried dispersions, nanoparticles, etc., which may also be incorporated into further processed foods and / or beverages. Regardless of the dosage form, it should be clear that the dosage form, food, and / or beverage is 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 include a processing step as defined herein are not encompassed by the above definition. Thus, in one embodiment, the dosage form, food, and / or beverage does not include tablets or capsules.

[0062] Alternatively, the oil-in-water emulsions may be included in nutritional products such as foods or beverages. For example, in certain aspects, the oil-in-water emulsions may be incorporated into liquid nutritional products such as dietary supplements or infant formula for consumption by a mammal. Furthermore, the oil-in-water emulsions provided herein may be added to any liquid nutritional product designed to provide nutritional support to a mammal.

[0063] The processed food or beverage composition may comprise any suitable composition for consumption by a mammal. Such compositions include complete foods or beverages intended to provide the necessary dietary requirements of a mammal or food supplements such as sweets and snacks. The food composition may comprise pellets, beverages, bars, canned prepared foods, milkshake drinks, juices, dairy products, or any other functional food composition.

[0064] The processed food and / or beverage compositions of the present disclosure may further comprise one or more excipients as additional additives in the composition. Exemplary, but non-limiting, excipients and / or additives include anti-adherents such as magnesium stearate, binders such as sugars, sugar alcohols, gelatin, and synthetic polymers, coatings such as cellulose ethers, hydroxypropylmethylcellulose (HPMC), shellac, corn protein zein, gelatin, fatty acids, and waxes, colorants such as titanium dioxide and azo dyes, disintegrants such as modified starch sodium starch glycolate, and cross-linked polymers including polyvinylpyrrolidone and carboxymethylcellulose, fillers such as maltodextrin, and flavors such as mint, licorice, and anise. , vanilla, and flavors such as peach, banana, grape, strawberry, blueberry, raspberry, and mixed berry; glidants such as fumed silica, talc, and magnesium carbonate; lubricants such as talc, silica, and vegetable stearin, magnesium stearate, and fats containing stearic acid; antioxidants, vitamins, retinyl palmitate, selenium, the amino acids cysteine, and methionine; preservatives such as citric acid, sodium citrate, and parabens; adsorbents; sweeteners such as sucrose and sucralose; and vehicles such as petrolatum and mineral oil.

[0065] In one aspect, the processed food and / or beverage compositions of the present disclosure may be combined with various additives and ingredients that can improve one or more properties of the composition. For example, in one embodiment, the additive composition may be combined with a stabilizer package that can help stabilize at least one property of the composition. In a particular embodiment, for example, the stabilizer package may be added to the composition in an amount sufficient to reduce the hydrophobic properties of the composition and / or prevent the composition from absorbing moisture. The stabilizer package may also be combined with the composition to improve the handling properties of the composition. For example, the stabilizer package may enable the composition to have better flow properties, especially when in a granular form.

[0066] In one embodiment, the processed food and / or beverage composition may be combined with a polymer binder in conjunction with a stabilizer package. In addition, a coating material may be applied to the composition after the composition is combined with the polymer binder and stabilizer package. The coating material may, for example, contain at least one fat. According to the present disclosure, the above-mentioned components may be added to any suitable pharmaceutical composition in addition to the composition of the present disclosure. For example, the above-mentioned components may be added to any pharmaceutical composition containing carnitine or amino acids.

[0067] The polymer binder and stabilizer package may be combined with the processed food and / or beverage composition in a manner that homogeneously incorporates the stabilizer package into the product. In one embodiment, for example, the composition of the present disclosure is first combined with the polymer binder, such as by a spray-drying process, and then combined with the stabilizer package. The polymer binder may include any suitable pharmaceutically acceptable polymer, such as a film-forming polymer and / or a polysaccharide. Specific examples of polymer binders that can be used in accordance with the present disclosure include starch, maltodextrin, gum arabic, arabinogalactan, gelatin, and mixtures thereof. In one embodiment, the polymer binder is present in an amount of at least about 5% by weight, e.g., at least about 8% by weight, e.g., at least about 10% by weight, e.g., at least about 15% by weight. The one or more polymeric binders are present in the composition in an amount less than about 50% by weight, such as less than about 45% by weight, for example, less than about 40% by weight, for example, less than about 35% by weight, for example, less than about 30% by weight.

[0068] In one embodiment, the polymer binder can include a starch, such as a modified starch. The starch can be derived from, for example, corn or waxy corn. In one embodiment, the starch can include HI-CAP100 starch sold by National Starch and Chemical Company.

[0069] In another embodiment, the polymer binder may comprise arabinogalactan.Arabinogalactan is a soluble polysaccharide that not only functions as a polymer binder but also can provide other benefits.For example, arabinogalactan can enhance adaptive immune response in some situations.Arabinogalactan is described, for example, in U.S. Patent No. 8,784,844, which is incorporated herein by reference.

[0070] In one embodiment, arabinogalactan can be used as a polymer binder. Larch arabinogalactan is a highly branched polysaccharide composed of galactose and arabinose units in an approximate 6:1 ratio. It is extracted from large trees. The polysaccharide has a galactan backbone with galactose and arabinose side chains. Arabinogalactan is commercially available from Lonza Ltd.

[0071] Once the polymer binder is combined with the composition, such as by a spray-drying process, the resulting mixture can then be combined with a stabilizer package. In one embodiment, the stabilizer package includes oxide particles combined with a carboxylic acid salt. In a particular embodiment, the stabilizer package may include a dry product, such as a powder or granular product, combined with the composition and the polymer binder. The combination of oxide particles and a carboxylic acid salt 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 hydrophobicity. This composition also produces a granular, flowable product that is easy to handle.

[0072] The oxide particles that may be added to processed food and / or beverage compositions may include silica. For example, the oxide particles may include precipitated silica particles. The silica particles may have a particle size (d50, laser diffraction after ISO test 13320) of less than about 55 microns, for example, less than about 40 microns, for example, less than about 30 microns, for example, less than about 25 microns, for example, less than about 20 microns, for example, less than about 15 microns, for example, less than about 12 microns, for example, less than about 10 microns, for example, less than about 8 microns, for example, less than about 6 microns, for example, less than about 4 microns, for example, less than about 2 microns, for example, less than about 1 micron. The particle size is typically greater than about 0.5 microns, for example, greater than about 1 micron. The particles may have a specific surface area (ISO test 9277) of greater than about 120 m / g, for example, greater than about 130 m / g, for example, greater than about 150 m / g, for example, greater than about 170 m / g, for example, greater than about 200 m / g, for example, greater than about 220 m / g. The specific surface area is generally less than about 500 m / g. Oxide particles such as silica particles can be present in the pharmaceutical composition in an amount greater than about 0.01 wt%, for example, greater than about 0.05 wt%, for example, greater than about 0.1 wt%. Oxide particles are generally present in an amount less than 5 wt%, for example, less than about 2 wt%, for example, less than about 1.5 wt%, for example, less than 0.5 wt%.

[0073] In addition to the oxide particles, the stabilizer package may also include a salt of a carboxylic acid. The salt of the carboxylic acid may include a salt of a fatty acid. The fatty acid may be, for example, a fatty acid having from about 6 carbon atoms to about 40 carbon atoms. The carboxylic acid salt may have a carbon chain length of, for example, about 12 carbon atoms to about 28 carbon atoms. In one embodiment, the carboxylic acid salt may include a stearate salt. Stearates that may be used include calcium stearate, sodium stearate, magnesium stearate, mixtures thereof, and the like. In one embodiment, the carboxylic acid salt may include both a hydrophilic group and a hydrophobic group. The carboxylic acid salt may be present in the composition in an amount greater than about 0.5% by weight, for example, greater than about 1% by weight, for example, greater than about 1.5% by weight. The carboxylic acid salt is generally present in an amount less than about 5% by weight, for example, less than about 4% by weight, for example, less than about 3% by weight.

[0074] In addition to the polymer binder and stabilizer package, the composition may contain various other components and ingredients. In one embodiment, for example, the composition may contain a citric acid ester, such as a mono-citric acid ester and / or a diglyceride of a fatty acid. 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, for example, less than about 1.5% by weight, for example, less than about 1% by weight. The above components are generally present in amounts greater than about 0.05% by weight, for example, greater than about 0.1% by weight.

[0075] Furthermore, in one embodiment, the processed food and / or beverage may be formulated into a food and / or beverage for sports or daily nutritional purposes. In such an embodiment, the processed food and / or beverage may further include at least one vitamin, such as at least one of vitamin B, vitamin C, and vitamin E. The vitamin may be included in the processed food and / or beverage in an amount of about 50 μg / g to about 5000 μg / g supplement, for example, about 100 μg / g to about 4500, for example, about 250 μg / g to about 4000 μg / g, for example, about 400 μg / g to about 3500 μg / g, or any range or value therebetween. The above range may be for any one vitamin alone or the total amount of all vitamins. In one embodiment, vitamin E is present in the processed food and / or beverage in an amount of about 100 μg / g to about 1000 μg / g, e.g., about 250 μg / g to about 750 μg / g, e.g., about 400 μg / g to about 600 μg / g, or any range or value therebetween. In another embodiment, vitamin C is present in the processed food and / or beverage in an amount of about 1000 μg / g to about 5000 μg / g, e.g., about 2000 μg / g to about 4000 μg / g, e.g., about 3000 μg / g to about 3750 μg / g, or any range or value therebetween.

[0076] Furthermore, in some embodiments, the processed food and / or beverage contains at least one mineral, such as at least one of potassium, magnesium, zinc, or calcium. The mineral may be contained in the processed food and / or beverage in an amount of about 1 mg / g to about 50 mg / g, e.g., about 2.5 mg / g to about 45 mg / g, e.g., about 5 mg / g to about 40 mg / g, or any range or value therebetween. The above range may be for any one mineral or the total amount of one mineral. In one embodiment, the processed food and / or beverage contains potassium in an amount of about 9.5 mg / g to about 12 mg / g, e.g., about 9.75 mg / g to about 11.5 mg / g, e.g., about 10 mg / g to about 11 mg / g, or any range or value therebetween. Similarly, in one embodiment, the processed food and / or beverage contains magnesium in an amount of about 1 mg / g to about 10 mg / g, e.g., about 2.5 mg / g to about 7.5 mg / g, e.g., about 4 mg / g to about 6 mg / g, or any range or value therebetween. Furthermore, in one embodiment, the processed food and / or beverage contains calcium in an amount of about 1 mg / g to about 50 mg / g, e.g., about 2.5 mg / g to about 47.5 mg / g, e.g., about 5 mg / g to about 45 mg / g, e.g., about 10 mg / g to 40 mg / g, e.g., about 20 mg / g to about 37.5 mg / g, e.g., about 30 mg / g to about 35 mg / g, or any range or value therebetween.

[0077] Furthermore, the processed food and / or beverage may further include at least one additive that improves sports performance or contributes to reducing oxidative stress. For example, in one embodiment, the additive may be one or more of curcumin, spirulina, astaxanthin, or other carotenoids. Furthermore, in one embodiment, the present disclosure may include one or more microalgae with high superoxide dismutase (SOD) and / or ORAC levels. In particular, such microalgae may help further reduce oxidative stress and may contribute additional anti-inflammatory properties and protection against infections, including improved immune health. Furthermore, in one embodiment, the additive may include one or more probiotics.

[0078] Nevertheless, in one embodiment, for example, the processed foods and / or beverages of the present disclosure are specifically formulated to improve joint health, muscle health, cartilage health, bone health, or a combination thereof. For example, the processed foods and / or beverages may be used to treat non-arthritic joint pain, joint discomfort in healthy mammals, lack of joint flexibility in healthy mammals, muscle pain in healthy mammals, or poor adaptation in healthy mammals. Furthermore, the processed foods and / or beverages of the present disclosure may improve immune health, bone health, or brain health, and may also improve triglyceride and / or cholesterol levels in healthy mammals and / or mammals that regularly engage in physical activity and / or vigorous physical activity. Furthermore, the processed foods and / or beverages of the present disclosure may also improve joint health, muscle health and pain, and cartilage health that are associated with age-related decline.

[0079] Furthermore, the processed food and / or beverage may be suitable for administration to any mammal. For example, the mammal may be a human or a dog. The composition may be provided to a mammal of any age, from birth to adulthood. In various embodiments, the mammal may be a human, dog, cat, horse, pig, sheep, or cow. In many embodiments, the mammal may be in early to late adulthood. For example, an active mammal may have an age that is 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% of its life expectancy. The mammal may have an age that is less than about 95% of its average lifespan, such as less than about 90%, for example, less than about 85%, for example, less than about 80%, for example, less than about 75%, for example, less than about 70%, for example, less than about 65%, for example, less than about 60%, for example, less than about 55%, for example, less than about 50%, for example, less than about 45%, for example, less than about 40%, for example, less than about 35%, for example, less than about 30%, for example, less than about 25%, for example, less than about 20%, for example, less than about 15%, for example, less than about 10%. Determination of lifespan may be based on actuarial tables, calculations, etc.

[0080] Nevertheless, certain embodiments of the present disclosure may be better understood in accordance with the following examples, which are intended to be non-limiting and exemplary in nature.

[0081] Example 1 Protein bars One batch of baked food bars contains: Soy Protein Nuggets (Soy Protein Isolate, Tapioca Starch, Salt), Peanut Butter Fudge (Corn Syrup, Invert Sugar, Peanut Butter [Peanuts, Sugar, Salt], Sugar, Palm Kernel Oil, Peanut Flour, Milk Protein Isolate, Soy Lecithin, Salt, Vanilla Extract, Xanthan Gum, Carob Seed Gum, Beta Carotene), Chocolate Layer (Corn Syrup, Palm Kernel Oil, Invert Sugar, Sugar, Chocolate Liquor, Cocoa [Processed with Alkali], Milk Protein Isolate, Natural Flavors, Soy Lecithin, Vanilla Extract, Gum Arabic, Xanthan Gum, Carob Seed Gum), Corn Syrup, Milk Chocolate Drops (Sugar, Whole Milk Powder, Chocolate Liquor, Cocoa Butter, Milk Fat, Soy Lecithin, Natural Vanilla Flavoring), Acacia Gum, Marshmallow Pieces (Sugar, Corn Starch, Fructose, Soybean Oil, Corn Syrup Solids, Natural Flavoring, Salt, Soy Lecithin), Fructose Syrup, Chocolate Drops (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Fructooligosaccharides, Peanut Butter, High Oleic Sunflower Oil or High Oleic Safflower Oil, Peanuts, Glycerin, Less than 2% of the following: High Oleic Safflower Oil and / or high oleic sunflower oil, fructose, chocolate powder (natural cocoa powder, sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), natural flavor, cocoa fructose (fructose, water, corn maltodextrin, cocoa [processed with alkali], natural cocoa, salt, carrageenan, natural flavor, tocopherols, ascorbic acid), calcium phosphate, water, salt, natural flavor, xanthan gum, vitamin and mineral blend, and UC-II® brand undenatured type II collagen, by combining and extruding into a bar shape and baking the mixture at 120°C for 20 minutes.

[0082] A second batch of baked food bars was made in a similar manner, except that a second dose of UC-II® was added to the second batch after extrusion and baking. The recovery results of undenatured type II collagen are shown in Table I below. [Table 1]

[0083] As shown in Table I, even the unsupplemented bars had well over 30% recovery of undenatured collagen compared to pre-processing. Without wishing to be bound by theory, it is believed that the increase in undenatured type II collagen recovery may be due, at least in part, to interactions with other nutrients contained in the baked bar. Furthermore, due to the low variability and availability of lab assays, this value may be considered essentially 100% recovery.

[0084] Example 2 Brown rice chips Two separate batches of flavored rice chips were formed by blending 6.8g corn masa flour, 5.5g brown rice flour, 2.6g tapioca starch, 2.5g crushed rice, and 0.04g UC-II® brand undenatured type II collagen. After blending the dry ingredients together, hot water (reserved boiling water) was slowly added to the mixer until a dough was formed (approximately 14 grams, or approximately 45% weight percent water of all ingredients). The dough was then passed through a Rondo sheeter set at level 1, cut into desired shapes, and placed in a parchment-lined frying pan. The dough was baked at 205°C for 1 minute and then fried in canola oil at 177°C for 1.5-2 minutes. Excess oil was discarded, and batch 1 was seasoned with salt and pepper, while batch 2 was seasoned with BBQ flavor. Recovery rates are shown in Table 2 below. [Table 2]

[0085] Example 3 Sugar-free chew 330 g of gelatin was mixed with the first portion of water (approximately 550 g). 23.5 g of flavoring (in this example, fruit punch), 2 g of colorant, 13 g of UC-II® brand undenatured type II collagen, and 17 g of 50% citric acid solution were mixed together to form a slurry, which was then placed in a 70°C water bath and solubilized 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, a refractometer was used to confirm that the solids level was approximately 80% of the total dissolved solids (TDS). The mixture was placed on dry starch and allowed to dry for 1-2 days. The dry mixture was then removed from the starch and coated with a confectionery oil blend at 140°C. The recovery rates are shown in Table 3. [Table 3]

[0086] Example 4 Ultra-high temperature processed orange gummy 330 g of gelatin was mixed with the first portion of water (approximately 550 g) and set aside. 42 g of orange flavoring, 7 g of colorant, 13 g of UC-II® brand undenatured type II collagen, and 17 g of 50% citric acid solution were mixed together and placed in a 70°C water bath for approximately 1-2 hours to solubilize. 2,800 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, a refractometer was used to confirm that the solids level was approximately 80% of the total dissolved solids (TDS). The mixture was placed on dry starch and allowed to dry for 1-2 days. The dry mixture was then removed from the starch and coated with a confectionery oil blend at 140°C. The recovery rates are shown in Table 4. [Table 4]

[0087] Example 5 Energy drinks The water was heated to 50°C and divided into two portions. A slurry of protein, fat, and buffer salts (shown in Table 5 below) was prepared by shearing for 10 minutes. The cocoa slurry was sheared at 50°C with three times the weight of cocoa in water. Finally, a slurry of the remaining components included in Table 5 below was prepared. The gellan gum was premixed with sugar, with the amount of sugar being four times the amount of 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 undenatured type II collagen premix was then added to the gum and sugar premix. The protein and cocoa slurries were added together and blended. The pH was adjusted to 7.0 using 20% ​​sodium hydroxide and the mixture of all components was UHT processed at 143°C for 6 seconds with direct steam injection, then homogenized at 2000 / 500 psi, bottled and refrigerated. The recovery is shown in Table 6 below. [Table 5] [Table 6]

[0088] Example 6 Plant-based beverages The water was heated to 50°C and divided into two portions. A slurry of 40 mg of UC-II® brand undenatured type II collagen, protein, fat, and buffer salts was sheared for 10 minutes. The cocoa slurry was sheared at 50°C in water at three times the weight of the cocoa. Finally, slurries of the remaining components listed in Table 7 below were prepared, and the three preparations 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 UHT processed at 143°C for 6 seconds with direct steam injection, then homogenized at 2000 / 500 psi, bottled, and refrigerated. The recovery rates are shown in Table 8 below. [Table 7] [Table 8]

[0089] Example 7 Sports drinks First, the dry ingredients shown in Table 9 below were blended. 80% of the water was heated to approximately 50°C and the dry ingredients were added to the heated water. UC-II® brand undenatured type II collagen was formed into a dispersion as described above and the dispersion was added to the heated water mixture. Flavor and color were then added. After rinsing the container with 20% of the stored water and verifying that the pH was approximately 3, the mixture was hot flash processed at 88°C for 30 seconds and then hot filled into containers at approximately 87°C. Recovery is shown in Table 10 below. [Table 9] [Table 10]

[0090] Example 8 Single-heat processed carbonated juice 80% water was blended with all juices listed in Table 11, and color was added and stirred until dissolved. UC-II® brand undenatured type II collagen was then added. The juice blend was added as a dispersion. The container was rinsed with 20% of the retained water. The juice blend was transferred to a carbonator and carbonated to 2.5 volumes before being bottled into 12 oz crown cap bottles. The bottles were then pasteurized in a 77°C water bath, cooled, and refrigerated. Recovery is shown in Table 12 below. [Table 11] [Table 12]

[0091] These and other modifications and variations to the present invention may be practiced by those of ordinary skill in the art without departing from the spirit and scope of the invention, which is particularly set forth in the appended claims. In addition, it should be understood that aspects of the various embodiments may be interchanged in whole or in part. Furthermore, those skilled in the art will appreciate that the foregoing description is by way of example only and is not intended to limit the invention as further set forth in such appended claims.

Claims

1. 1. A processed food and / or beverage composition comprising: Contains undenatured type II collagen, A composition wherein the processed food and / or beverage is processed at a temperature of about 37°C or higher.

2. The composition of claim 1 , wherein the composition comprises a modified beverage.

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

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

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

6. 6. The composition of claim 1, wherein an 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.

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

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

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

10. 10. The composition of any one of claims 1 to 9, wherein the processed food and / or beverage is subjected to a process that includes withstanding a temperature of about 40°C or higher.

11. The composition according to any one of claims 1 to 10, wherein said processing lasts from 6 seconds to about 2 hours.

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

13. 1. A method of forming a processed food and / or beverage comprising: combining undenatured type II collagen with at least one food and / or beverage component; processing the undenatured type II collagen and at least one food and / or beverage component at a temperature of about 37°C or greater; The method, wherein at least about 30% or more of the undenatured type II collagen is recovered in the processed food and / or beverage after processing, compared to the amount of undenatured type II collagen before processing.

14. 14. The method of claim 13, wherein said processing comprises exposing said undenatured type II collagen and at least one food and / or beverage component to a temperature of about 37°C.

15. The processing comprises combining the undenatured type II collagen and at least one food product and / or 15. The method of claim 13 or 14, comprising exposing the beverage components to a temperature of about 40° C. or greater for at least about 10 minutes.

16. 14. The method of claim 13, wherein said processing comprises exposing said 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. 14. The method of claim 13, wherein said treating comprises exposing said undenatured type II collagen and at least one food and / or beverage ingredient to a temperature of about 120°C for at least about 1 minute.

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

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

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

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