A method of preparing a GEL suspension of an undenatured type ii collagen and / or a microbiome modulator and product of same

Abstract

A method (10) of forming a gel suspension of an active ingredient such as undenatured type II collagen and / or a microbiome modulator. The method (10) comprising the steps of combining a natural flavouring and / or preserve and water, and heating in a first heating stage. The method (10) further comprises adding a thickening agent, e.g. xanthan gum. The method (10) further comprises adding a hydrated pectin mixture, and heating in a second heating stage. The second temperature being higher than the first temperature, preferably not exceeding 85 degrees Celsius. The method (10) further comprises adding the active ingredient(s) and rapid cooling to form a suspension.

Description

A METHOD OF PREPARING A GEL SUSPENSION OF AN UNDENATURED TYPE II COLLAGEN AND / OR A MICROBIOME MODULATOR AND PRODUCT OF SAMEField

[0001] The present invention relates to a suspension of an undenatured type II collagen and a method for forming the same .Background

[0002] 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.

[0003] 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.

[0004] As undenatured type II collagen is sensitive to high 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 .

[0005] Further, gut health products have experienced significant growth in sales and popularity due to their role in supporting overall health and wellness in pets and animals. Gut health impacts multiple aspects of well-being, including skin and coat condition, digestion, immune response, behaviour, and dental health. A healthy gut microbiome, or gut flora, can be characterised by:Diversity: A wide variety of bacterial species.Composition: A predominance of beneficial species producing short-chain fatty acids (SCFAs) and a reduction in pathogenic species.Balance: Equilibrium among bacterial populations .

[0006] Accordingly, adding active ingredients, such as prebiotics, probiotics, and postbiotics, for gut microbiome health can be beneficial for maintaining gut health in an animal. Prebiotics, probiotics, and postbiotics are classified as microbiome modulators, which encompasses substances that influence the composition and function of the gut microbiome.

[0007] Accordingly, there is a need for an alternative delivery method of type II collagen that can provide consistent dosing and that remains undenatured. In addition, there is also a need for an alternative deliverymethod of an active ingredients for gut microbiome health that are not compromised by heat or pressure during the manufacturing process.Summary

[0008] 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.

[0009] According to a first aspect, a method of forming a suspension of an active ingredient is disclosed according to claim 1. Particularly, the method comprises 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 thickening agent (e.g. xanthan gum, lecithin sunflower gum, guar gum, glyceryl monostearate, cellulose gum, psyllium husk, agar-agar, ground chia seeds, gelatin, glycerin, cornstarch, arrowroot powder, glucomannan, and / or carob 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 active or target ingredient; and (e) cooling (e.g. rapid cooling) to form a suspension. The active / target ingredient may be undenatured type II collagen or a microbiome modulator, such as a prebiotic, probiotic, and / or postbiotic additive. Such additives can be selected from commercially available products or formulated bespoke for the present application. In a preferred form the active ingredient is either undenatured type II collagen or a microbiome modulator, however, combinations of both are not excluded (i.e. and / or) .Preservatives and acidifying agents include: calcium lactate, potassium sorbate, rosemary extract, vitamin e (mixed tocopherols) , citrus extracts (e.g., ascorbic acid) , vinegar (acetic acid) , green tea extract, sodium benzoate, calcium propionate, sorbic acid.

[0010] In this way, a suspension of the active ingredient 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 the active ingredient, and so that the ingredients of the suspension are fully combined in the resulting suspension. Importantly, the active ingredient remains uncompromised by heat and / or pressure 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.

[0011] In exemplary embodiments, the active ingredient comprises an undenatured type II collagen and / or a microbiome modulator (prebiotic, probiotic, and / or postbiotic) . In this way, a suspension can be formed using an undenatured type II collagen or a microbiome modulator that remains uncompromised during the manufacturing process. That is, the undenatured type II collagen or microbiome modulator remains undenatured.

[0012] 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 / filler 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 / ornatural preserves may be formulated for other animals.

[0013] In one form, step (d) of the method further comprises adding an acidifying agent after adding the active ingredient. 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. In another form the acidifying agent may be vinegar (acetic acid) , citrus extracts (e.g., ascorbic acid) , and / or green tea extract. 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. In addition, the acidifying agents described above enhance stability for gut microbiome-supportive formulation when prebiotics, probiotics, and / or postbiotics are added.

[0014] In one form, the temperature of the first heating stage is 30-50 degrees Celsius. In this way, the f lavouring / preservative can be combined in the first heating stage to ensure it is dissolved or fully dispersed in the water.

[0015] 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.

[0016] 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 thisway, 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 .

[0017] 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 af fecting the composition of the ingredients .

[0018] 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 .

[0019] In one form, step ( d) of the method further comprises mixing for at least a further 30 seconds , to mix in an acidi fying 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 acidi fying mixture has been incorporated into the mixture .

[0020] 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 .

[0021] In embodiments , as mentioned, the natural flavouringand / 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 addition, the natural flavouring and / or preserve may comprise potassium sorbate, rosemary extract, vitamin E, sodium benzoate, calcium propionate, and / or sorbic acid. In this way, bacteria, mould, and / or fungal, growth is prevented in the resultant mixture and resultant suspension.

[0022] 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.

[0023] Since step (a) of the method may comprise combining a natural flavouring, in this way the resulting suspension of the active ingredient is palatable for pets or animals.

[0024] 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.

[0025] In a second aspect, a suspension (e.g. in the form of a gel consistency) of an active ingredient, such as an undenatured type II collagen or a microbiome modulator, is provided, prepared according to the method. In this way, the product is able to be administered in a convenient way to an animal .

[0026] In one form, where the active ingredient comprisesan undenatured type II collagen, 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 or equivalent. In this way, the suspension can be used to treat the symptoms of arthritis in dogs .

[0027] In one form, where the active ingredient comprises an undenatured type II collagen, 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.

[0028] Supplemental flavours may be added to render the formulation more appealing to a target pet or animal.Brief Description of Drawings

[0029] 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; andFigure 2 illustrates a diagram illustrating a method of forming a suspension of a microbiome modulator.Detailed Description

[0030] The following description presents exemplaryembodiments 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 speci fication means "consisting at least in part of" such that interpreting each statement in this speci fication that includes the term "comprising" , features 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 .

[0031] 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 .

[0032] 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 di f ferent configurations , where the embodiment isstraightforward for those skilled in the art to implement .

[0033] Developing a stable and viscous undenatured type I I 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 I I 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 shel f li fe , 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 .

[0034] Figure 1 shows a representative diagram depicting the steps of an exemplary method 10 for forming a suspension of an undenatured type I I 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 j uice 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 j uice concentrate is a preservative , guan gum may be further combined in the first mixture . Both chicory root fibre and apple j uice concentrate , or equivalent alternatives , may function as a natural flavouring to ensure the resulting suspension of the undenatured type I I collagen is palatable for pets or animals . Advantageously, potassium sorbate can be used asit prevents bacteria, mould, and / or fungal, growth in the resultant mixture.

[0035] 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 .

[0036] 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.

[0037] 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. As an alternative to, or in combination with Xanthan gum, at least one of the following thickening agents may be used: glyceryl monostearate, cellulose gum, psyllium husk, agar-agar, ground chia seeds, gelatin, glycerin, cornstarch, arrowroot powder, konjac powder (glucomannan) , and locust bean gum (carob gum) .

[0038] Once the thickening agent (e.g. xanthan gum) has been heated to the first temperature in the first heating stage, a hydrated pectin mixture is added to the secondmixture to form a third mixture in a third step 13 .

[0039] 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 o f the undenatured type I I collagen, the hydrated pectin mixture can be obtained or purchased separately in a pre-hydrated form .

[0040] Hydrated pectin, or simply pectin, is added at step 13 as a stabilising agent that aids in the suspension of the type I I 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 adj usted to the desired viscosity while maintaining a low pH level .

[0041] 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 shearmixer . 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 .

[0042] 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 suf ficient heat such that external heat is not required to reach the required temperature .

[0043] After the desired viscosity has been achieved through the high shear mixing process , an undenatured type I T 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 subj ect to the high shear mixing process for around 3 to 5 minutes , but preferably 4 minutes .

[0044] Optionally, once the fourth mixture has been mixed in the high shear mixing process , an acidi fying agent , isadded 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.

[0045] 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.

[0046] 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 oraffecting the suspension's properties.

[0047] 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 .

[0048] 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.

[0049] 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 areadded and combined at the beginning of the process. Moreover, the following thickening agents can be used in addition to, or as an alternative to xanthan gum and guar gum: glyceryl monostearate, cellulose gum, psyllium husk, agar-agar, ground chia seeds, gelatin, glycerin, cornstarch, arrowroot powder, konjac powder (glucomannan) , and locust bean gum (carob gum)

[0050] In another embodiment, a method 20 of forming a suspension of a microbiome modulator is shown in Figure 2. The method 20 of forming the suspension of a microbiome modulator is substantially the same as the method 10 for forming a suspension of an undenatured type II collagen described above, except the step 14 of adding an undenatured type II collagen is replaced with a step 21 of adding a microbiome modulator, such as a prebiotic, probiotic, and / or postbiotic. That is, the active ingredient, the undenatured type II collagen, is replaced or supplemented with the microbiome modulator, such as a prebiotic, probiotic, and / or postbiotic. Examples (referring to trade names and known compositions) of a prebiotic are: Profeed Maxflow, ProFeed P95, Macrogard and Inulin. Examples of a probiotic are: Calsporin, Bacillus Subtilus, Enterococcus Faecium, Bifidobacterium species, Lactobacillus, Saccharomyces Cerevisiae Boulardii. Examples of a postbiotic are: EpiCor, TruPet or fermented food sources. In an embodiment, the microbiome modulator used is ProFeed P95 (prebiotic) , calsporin (probiotic) , and EpiCor (postbiotic) . It will be understood that while the suspension may contain a prebiotic, probiotic, and postbiotic, the suspension may only contain one of a prebiotic, probiotic, and postbiotic. It is understood that a probiotic is a live bacteria that typically dies when added to food and soft chews. The present invention provides a delivery system to keep probiotics alive anddeliver them to pets and animals.

[0051] In addition, or as an alternative, to the preservatives and acidifying agents described above in relation to forming the suspension of an undenatured type II collagen, the following additional preservatives and acidifying agents may be used: calcium lactate, potassium sorbate, rosemary extract, vitamin E (mixed tocopherols) , citrus extracts (e.g., ascorbic acid) , vinegar (acetic acid) , green tea extract, sodium benzoate, calcium propionate, and sorbic acid. These preservatives and acidifying agents are used to ensure that the microbiome modulators, particularly the probiotic, are not compromised by heat or pressure during the manufacturing process.EXAMPLES

[0052] 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, e.g. AN UNDENATURED TYPE II COLLAGEN FOR DOGS

[0053] 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 (or, alternatively, a pre-, post- and / or pro-biotic ingredient such as each of ProFeed P95, Calsporin and EpiCor) 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.

[0054] 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, e.g. OF AN UNDENATURED TYPE II COLLAGEN FOR HORSES

[0055] 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 ofxanthan 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 (or, alternatively, a pre-, post- and / or pro-biotic ingredient such as each of ProFeed P95, Calsporin and EpiCor) 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.

[0056] 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.

[0057] By way of summary, a method of forming a suspension of an active ingredient 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 thefirst temperature . The method further comprises adding an active ingredient and cooling to form a suspension . The resultant product is useful for treating animals with undenatured type I T collagen in a palatable way . The active ingredient being undenatured type I T collagen and / or a microbiome modulator (prebiotic, probiotic, and / or postbiotic ) .

Claims

CLAIMS1. A method of forming a gel suspension, the method comprising the steps of:(a) combining a flavouring and / or preserve and water, in a first heating stage;(b) adding a thickening agent;(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 active ingredient; and(e) cooling to form a suspension.

2. The method of claim 1, wherein the active ingredient comprises an undenatured type II collagen or a microbiome modulator that promotes a prebiotic, probiotic, and / or postbiotic effect.

3. The method of any preceding claim, wherein step (d) further comprises: adding an acidifying agent after adding the active ingredient.

4. The method of claim 2, wherein the acidifying agent is at least one of citric acid, acetic acid, ascorbic acid, and / or green tea extract.

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

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

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

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

10. 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.

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

12. 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, potassium sorbate, rosemary extract, vitamin E, sodium benzoate, calcium propionate, and sorbic acid, optionally in combination with a chemical preservative .

13. The method of any preceding claim, wherein, the thickening agent is xanthan gum, lecithin sunflower gum, guar gum, glyceryl monostearate, cellulose gum, psyllium husk, agar-agar, ground chia seeds, gelatin,glycerin, cornstarch, arrowroot powder, glucomannan, and / or carob gum.

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

15. The method of any preceding claim, wherein the suspension has a pH above 3.5.

16. A gel suspension of an active ingredient obtainable by the method of any one of claims 1-15.

17. The suspension of claim 16, comprising:50-60% water;35-45% chicory root fibre;2-8% undenatured type ii collagen powder or a pre-, post- and / or pro-biotic ingredient;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.

18. The suspension of claim 16, comprising:45-55% apple juice concentrate;40-50% water;2-6% undenatured type ii collagen powder or a pre-, post- and / or pro-biotic ingredient;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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