PQQ Gel Formation via pH Adjustment
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Solution Overview
Problem
Current food and pharmaceutical products containing pyrroloquinoline quinone (PQQ) are typically available in solution or powder form, lacking gel-like substances that could be easily consumed by individuals with impaired swallowing functions, and existing gelling agents often require warming and cooling processes that can lead to denaturation.
Innovation Solution
A gel comprising a salt of pyrroloquinoline quinone is formed by mixing the salt with a dispersion medium and decreasing the temperature or pH, allowing for gel formation at room temperature without dissolving, using a fibrous structure that includes the dispersion medium, and can be used in food, pharmaceutical, and cosmetic applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If macromolecular gelling agents (collagen, hyaluronic acid, vegetable gelatin, carrageenan) are used to form gels, then gel formation is achieved, but warming and cooling processes are required which can lead to denaturation
Solution Approach 1:
The patent changes the gelling mechanism from thermal-based (warming and cooling) to pH-based. By adjusting pH to specific ranges (acidic pH 2-4 or alkaline pH 8-10), the gelling agent forms a gel structure without requiring temperature cycling, thus preventing denaturation while simplifying the manufacturing process
Solution Approach 2:
The patent replaces the thermal mechanical process (heating and cooling) with a chemical process (pH adjustment). This substitution eliminates the need for temperature control equipment and complex heating/cooling cycles, reducing manufacturing complexity while maintaining gel formation stability
2Ease of operation
If PQQ is provided in solution or powder form, then it can be used in food and pharmaceutical products, but it cannot be easily consumed by individuals with impaired swallowing functions
Solution Approach 1:
The patent changes the physical form of PQQ from solution or powder to gel form by controlling pH parameters. This form change makes the product easier to consume for individuals with impaired swallowing functions while maintaining versatility for food and pharmaceutical applications
Solution Approach 2:
The patent creates a composite gel system combining PQQ with appropriate gelling agents and excipients. This composite formulation enables the PQQ to be delivered in a gel form that is both easy to consume and suitable for various food and pharmaceutical applications
3Ease of manufacture
If small molecule compounds are used as gelling agents, then gel formation is achieved, but no small molecule gelling agents are known that can be used for food products
Solution Approach 1:
The patent identifies and utilizes small molecule compounds that can function as gelling agents when pH is adjusted to specific ranges. This parameter-based activation enables small molecule compounds to achieve gel formation suitable for food products, eliminating the need for complex macromolecular gelling agents
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 gel is edible, can be used in high concentrations, and has a controlled dissolution rate, preventing denaturation and allowing for sustained release, making it suitable for food, pharmaceutical, and cosmetic products without the need for warming processes.
Implementation Method 1
decreasing the solubility of the salt of pyrroloquinoline quinone in a mixture of the salt of pyrroloquinoline quinone and the dispersion medium
Implementation Method 2
a gel comprising a salt of pyrroloquinoline quinone; the salts of pyrroloquinoline quinone are associated with each other to form a fibrous structure
Data Source
AI summary
An object of the present invention is to provide a gel containing pyrroloquinoline quinone that is capable of easily forming a gel near room temperature and is useful even in the food sector, and a method for producing the gel. According to the present invention, there is provided a gel containing pyrroloquinoline quinone that uses pyrroloquinoline quinone itself as a gelling agent and a method for producing the gel by adding a salt of pyrroloquinoline quinone to water and subsequently adjusting the temperature or the pH to reduce solubility.