Fermented Whey Protein for Collagen Structuring
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Solution Overview
Problem
Existing skincare products that promote collagen synthesis often result in unstructured collagen formation, leading to undesirable skin conditions like elastosis, and existing products containing whey proteins may trigger collagen synthesis due to denaturation processes.
Innovation Solution
A fermented milk product comprising non-hydrolysed whey proteins substantially free of casein proteins, which is structured to improve skin firmness by structuring collagen without promoting synthesis, using a spray-dried modified yoghurt product fermented with Streptococcus thermophilus and Lactobacillus bulgaricus, and applied topically in a dried form to minimize allergenicity and microbial growth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If ingredients that promote collagen synthesis are used, then collagen production increases, but unstructured collagen formation occurs leading to elastosis
Solution Approach 1:
The patent extracts and removes casein proteins from the fermented milk product, retaining only whey proteins. This selective extraction eliminates the harmful casein component while preserving the beneficial whey proteins that can structure collagen without triggering unstructured collagen synthesis and elastosis.
Solution Approach 2:
The patent changes the protein composition parameter by removing casein and retaining only whey proteins. This parameter change transforms the product from a conventional fermented milk product to a specialized formulation that structures collagen without promoting harmful unstructured collagen formation.
2Reliability
If casein proteins are present in fermented milk products, then moisturizing effect is provided, but allergenicity increases
Solution Approach 1:
The patent removes casein proteins from the fermented milk product through selective extraction processes, eliminating the primary allergen while preserving the moisturizing benefits provided by whey proteins and fermented milk components.
3Stability of the object's composition
If whey proteins are denatured during cheese making or pasteurization, then product stability is improved, but collagen structuring ability is reduced
Solution Approach 1:
The patent changes the processing parameters to avoid denaturation temperatures and conditions, preserving the native structure of whey proteins. This parameter change maintains the collagen structuring ability of whey proteins while achieving product stability through alternative methods such as controlled fermentation and low-temperature processing.
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 product effectively structures collagen without increasing synthesis, improving skin firmness and reducing allergenicity and microbial risks, making it suitable for damaged skin, with noticeable lattice formation and collagen organization effects demonstrated in vitro.
Implementation Method 1
have been found to be effective at structuring collagen without promoting collagen synthesis
Implementation Method 2
A fermented milk product comprising non-hydrolysed whey proteins substantially free of casein proteins, which is structured to improve skin firmness by structuring collagen without promoting synthesis, using a spray-dried modified yoghurt product
Implementation Method 3
fermented with the classic yoghurt bacteria Streptococcus thermophilus and Lactobacillus bulgaricus
Data Source
AI summary
The use of a fermented milk product comprising non-hydrolysed whey proteins which is substantially free of casein proteins for the purpose of improving skin firmness, by structuring collagen without promoting collagen synthesis, when topically applied to skin is provided.