Bone Broth Crystallization for Nutritional Integrity and Culinary Use

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Solution Overview

Problem

The market lacks innovative, versatile, and convenient collagen-based products that cater to both health benefits and culinary uses.

Innovation Solution

A method of processing collagen, marrow, and bone broth into a crystallized form through boiling, freeze-drying, and optional roasting, yielding products like Sticks & Bones, FemurCreamer, and Tallow, which preserve nutritional integrity and offer culinary versatility.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If conventional collagen products are produced, then health benefits are provided, but culinary versatility and convenience are lacking

Engineering Contradiction:

Improveculinary versatilityVSAvoidproduct consistency

Core Design Contradiction:

Adaptability or versatilityVSReliability

Solution Approach 1:

The patent applies parameter changes by transforming collagen from liquid/supplement form into solid crystalline structures through controlled temperature and pressure conditions. This phase transition enables the collagen to maintain its health benefits while gaining culinary versatility as it can be incorporated into various cooking applications.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention creates composite collagen products by combining collagen with other ingredients during the crystallization process. This results in versatile food products that maintain collagen's health properties while achieving varied culinary applications through different ingredient combinations.

Inventive Principle:

Principle #40Composite materials

2Adaptability or versatility

If collagen is processed into various forms, then culinary versatility is improved, but nutritional integrity may be compromised

Engineering Contradiction:

Improveculinary versatilityVSAvoidnutritional integrity

Core Design Contradiction:

Adaptability or versatilityVSLoss of substance

Solution Approach 1:

The patent utilizes phase transitions during the crystallization process to transform collagen while preserving its nutritional properties. By controlling the phase change from liquid to solid crystalline form through specific temperature and pressure conditions, the collagen maintains its amino acid structure and health benefits.

Inventive Principle:

Principle #36Phase transitions

Solution Approach 2:

The invention replaces traditional high-heat cooking methods with controlled crystallization processes. This substitution of thermal processing with controlled phase transition preserves the nutritional integrity of collagen while achieving the desired solid food form for culinary applications.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Reliability

If freeze-drying is used to preserve nutritional integrity, then product quality is improved, but processing time increases

Engineering Contradiction:

Improvenutritional integrityVSAvoidprocessing time

Core Design Contradiction:

ReliabilityVSLoss of time

Solution Approach 1:

The patent applies preliminary action by first crystallizing the collagen under controlled conditions before subjecting it to freeze-drying. This pre-crystallization step creates a more stable structure that reduces the time required for subsequent freeze-drying while preserving nutritional integrity.

Inventive Principle:

Principle #10Preliminary action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The method produces innovative, convenient, and versatile collagen-based products that combine health benefits with culinary uses, utilizing 100% grass-fed bones and ethical farming practices, enhancing nutritional and culinary applications.

Implementation Method 1

The method may also include the step of freeze-drying the bone broth for an amount of time, and under conditions, sufficient to yield a crystallized food product

Methodology Applied

Scientific EffectFreeze-drying: Freeze Drying

Implementation Method 2

The invention provides a unique method of processing collagen, marrow, and bone broth into a crystallized form

Methodology Applied

Scientific EffectCrystallization: Crystallisation

Data Source

PatentUS20250280852A1Bone broth-based food products and processes for making the same

Publication Date: 2025.09.11 EISENMAN DANIEL

AI summary

A method of producing a food product from bone broth for nutritional and culinary applications. The method includes boiling vertebrate animal bones without pressure and for an amount of time, and under conditions, sufficient to yield a bone broth. The method includes freeze-drying the bone broth for an amount of time, and under conditions, sufficient to yield a crystallized food product. The food product may be in the form of chips, powder, or granules. The method yielding the food product preserves the nutritional integrity of the ingredients, offering a convenient, versatile, and healthful addition to the consumer's diet.