Collagen Powder Production via Roller Drying for Satiety
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing collagen powder production methods result in products with low Bloom gel strength, poor emulsifying properties, and susceptibility to degradation, making them unsuitable for effective satiety induction and food additive applications.
Innovation Solution
A process involving converting animal hides or skins into a wet fibrous mass at moderate temperatures followed by high-temperature drying using a roller dryer to produce a collagen powder with high Bloom gel strength and narrow molecular weight distribution, maintaining native collagen properties and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional collagen powder production methods are used, then production cost and process simplicity are maintained, but the product exhibits low Bloom gel strength, poor emulsifying properties, and susceptibility to degradation
Solution Approach 1:
The production process is divided into two distinct stages: (1) conversion of hide/skin to wet fibrous mass at moderate temperature (≤50°C), and (2) high-temperature drying (≥150°C) for ≤2 minutes. This segmentation allows optimization of each stage independently, preserving collagen structure in the first stage and achieving powder formation in the second stage.
Solution Approach 2:
The invention changes the temperature parameter dynamically: maintaining moderate temperature (≤50°C) during the conversion stage to preserve collagen integrity, then rapidly increasing to high temperature (≥150°C) during drying to achieve powder formation without degradation. This parameter change resolves the contradiction between strength preservation and processing efficiency.
2Productivity
If high-temperature drying is applied to collagen material, then powder formation and productivity are improved, but collagen degradation and loss of native properties occur
Solution Approach 1:
The collagen material is pre-converted to a wet fibrous mass at moderate temperature before drying. This preliminary action prepares the material in a state that can withstand subsequent high-temperature drying without degradation, enabling both high productivity and reliability.
Solution Approach 2:
The drying stage is executed rapidly (≤2 minutes) at high temperature to quickly remove moisture and form powder, minimizing the exposure time that could cause degradation. This rushing through the high-temperature zone achieves productivity without sacrificing reliability.
3Ease of operation
If collagen is partially hydrolysed to produce gelatine, then easier processing and lower viscosity are achieved, but satiety-inducing properties and gel strength are reduced
Solution Approach 1:
Instead of hydrolyzing collagen to gelatine (breaking down molecules), the invention processes native collagen directly through controlled conversion and rapid drying. This inverted approach preserves the intact collagen triple-helix structure, maintaining satiety-inducing properties while achieving powder form through physical rather than chemical degradation.
4Strength
If cross-linking treatment is applied to protein powder, then gel strength is improved, but digestion speed increases and satiety effect is reduced
Solution Approach 1:
The invention extracts and preserves the native collagen triple-helix structure through gentle conversion and rapid drying, eliminating the need for cross-linking treatment. The intact native structure provides both adequate gel strength and slow digestion properties, resolving the contradiction between strength and satiety duration.
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 resulting collagen powder exhibits superior satiety-inducing properties, improved gel strength, and enhanced emulsifying capabilities, making it effective as a food additive for weight management and obesity treatment.
Implementation Method 1
drying said wet collagen product at a roller dryer, which typically has a surface temperature of preferably 150°C or higher, for a time period of 2 minutes or less
Data Source
Figure 1~3
Figure 4
Figure 5~6
AI summary
The invention is directed to a method for preparing a collagen powder and to collagen powder that can be used for the preparation of a satiety inducing food product. The collagen powder of the invention is suitable as a food additive in food products for the reduction of hunger and as a possible treatment of obesity and its pathophysiological consequences, such as metabolic syndrome.