Hydrolyzed Collagen Beverage Absorption and Digestive Burden
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Solution Overview
Problem
Current collagen supplements, such as tablets and capsules, have low absorption rates and often contain unnatural additives, which can cause intolerance and exacerbate health issues, whereas liquid collagen drinks offer better absorption but may contain varying concentrations and additional ingredients.
Innovation Solution
A beverage containing hydrolyzed collagen in a concentration range of 0.001 g/L to 8.44 g/L, made with purified water and optional additives like preservatives, sweeteners, and vitamins, ensuring high absorption and minimal additional burden on the digestive system, without unnatural chemicals, and available in both carbonated and non-carbonated forms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If collagen is administered in tablet or capsule form, then it is convenient for consumption, but absorption rate is low and digestive system is burdened
Solution Approach 1:
The patent changes the physical state of collagen from solid (tablet/capsule) to liquid form, and further hydrolyzes the collagen molecules into smaller peptides. This parameter change in molecular size and physical state dramatically improves absorption rate while maintaining ease of consumption as a drink
Solution Approach 2:
The patent extracts the active collagen component from its original complex structure and isolates it as hydrolyzed collagen peptides in liquid form, removing the need for complex digestive breakdown that burdens the digestive system
2Duration of action of stationary object
If collagen drinks contain additional ingredients like preservatives and flavor enhancers, then shelf life and taste are improved, but risk of intolerance and hyperaesthesia increases
Solution Approach 1:
The patent uses natural ingredients that can serve multiple functions: natural preservatives that extend shelf life without causing intolerance, and natural flavoring agents that improve taste without exacerbating hyperaesthesia. This converts potentially harmful additives into beneficial natural components
Solution Approach 2:
The patent changes the chemical composition parameters by replacing synthetic additives with natural alternatives, maintaining the desired shelf life and taste properties while eliminating the harmful effects of unnatural chemicals
3Reliability
If collagen concentration in beverage is increased, then therapeutic effect is enhanced, but taste becomes more noticeable and may burden digestive system
Solution Approach 1:
The patent optimizes the collagen concentration parameter to a specific range (0.1-10 g/L) where therapeutic effectiveness is maximized while maintaining pleasant taste and minimal digestive burden. The hydrolysis process also changes the molecular parameter, making higher concentrations more digestible
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 beverage provides improved skin structure, muscle tone, and joint flexibility with high absorption rates of hydrolyzed collagen, suitable for various age groups and health states, while avoiding intolerance risks associated with additives, and supports daily nutrition and hydration needs.
Implementation Method 1
the collagen is 'cut off', i.e. 'hydrolyzed' beforehand, whereby it's considerably better assimilation by the organism is ensured
Data Source
AI summary
The present invention concerns a beverage having water and a concentration range of about 0.001 grams per liter to 8.44 grams per liter of collagen, wherein the collagen is hydrolyzed. The collagen concentration range may be between 1 milligram per liter to about 8440 milligram per liter or 1 parts per million to about 8440 parts per million. The hydrolyzed collagen has collagen peptides. The collagen peptides are produced through hydrolysis of a plurality of collagen sources. The plurality of collagen sources are derived from at least one of animal raw materials, animals raised in non-organic or organic farms, animals from various animal species and various parts of the animal carcass. The water may be comprised of at least one of tap water, spring or mineral water, and iceberg or glacier water.