Glucono-delta-lactone Stabilizer for Liquid Collagen Peptide
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Solution Overview
Problem
Liquid collagen peptides containing glycine-proline-hydroxyproline (Gly-Pro-Hyp) are unstable, leading to a short shelf life and making it difficult to manufacture and distribute as a food product.
Innovation Solution
A stabilizer composition containing glucono-delta-lactone as an active ingredient is used to adjust the pH of the liquid composition to 3.0 to 4.0, thereby stabilizing the collagen peptide and extending the shelf life of the product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If liquid collagen peptide is prepared for convenience of intake, then ease of operation is improved, but stability of the object's composition deteriorates
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the liquid collagen peptide composition to a specific range (3.0-4.0) using glucono-delta-lactone as a pH regulator. This chemical parameter modification stabilizes the collagen peptide structure, preventing degradation and maintaining its stability while preserving the liquid form for convenient intake.
2Ease of operation
If liquid collagen peptide is used to improve ease of intake, then ease of operation is improved, but shelf life deteriorates
Solution Approach 1:
The patent modifies the pH parameter of the liquid composition to 3.0-4.0, which significantly extends the shelf life of the collagen peptide. This pH adjustment prevents microbial growth and peptide degradation, allowing the liquid product to maintain its stability and nutritional value over extended storage periods.
3Stability of the object's composition
If pH is adjusted to stabilize collagen peptide, then stability of the object's composition is improved, but device complexity increases
Solution Approach 1:
The patent uses glucono-delta-lactone, a simple and cost-effective pH regulator, to stabilize the collagen peptide. This single-component approach avoids the need for complex multi-component stabilization systems or sophisticated equipment, making the solution practical for food production while achieving the desired stability.
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 stabilizer composition effectively maintains the content of Gly-Pro-Hyp at 70% or more after 7 days and 35% or more after 20 days of storage at 60°C, significantly improving the stability and shelf life of the liquid collagen peptide composition.
Implementation Method 1
the stabilizer composition contains glucono-delta-lactone as an active ingredient, a pH of the liquid composition after stabilized with the stabilizer composition is 3.0 to 4.0
Data Source
AI summary
One aspect of the present disclosure is a stabilizer composition for stabilizing a liquid composition containing a collagen peptide having a tripeptide composed of Gly-Pro-Hyp, and a food having the same, and in stabilizer composition for stabilizing a liquid composition containing a collagen peptide according to one aspect of the present disclosure, the stabilizer composition contains glucono-delta-lactone as an active ingredient, a pH is 3.0 to 4.0, the GPH, an indicator ingredient of the collagen peptide, is stabilized, and there is an excellent effect of being able to easily manufacture and distribute as a food with a longer shelf life and a very high preference for the decrease in GPH content as the storage period is prolonged.