Tea-Collagen Composite Particles for Rapid Dispersion
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Solution Overview
Problem
Existing green tea powders have poor dispersibility and fluidity due to interparticle aggregation, making them inconvenient to consume, and collagen-containing products are difficult to ingest due to their bad taste and odor, often requiring additives that increase calorie content.
Innovation Solution
A processed product of tea in the form of particles containing tea powder and collagen powder, with 10 wt % or less fine powder and a particle diameter of 75 μm or smaller, that does not include a binder, allowing for quick wetting and dispersion in water and naturally masking the bad taste and odor of collagen using tea powder.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If green tea powder is used, then all ingredients can be ingested, but dispersibility decreases due to interparticle aggregation
Solution Approach 1:
The patent combines green tea powder with collagen powder to form a composite particle system. This composite structure prevents interparticle aggregation of tea powder while maintaining ingredient integrity, thereby improving dispersibility without sacrificing the nutritional benefits of complete tea ingredient ingestion.
2Ease of operation
If green tea powder is packaged in disposable sticks, then convenience is improved, but shaking time increases due to poor dispersibility
Solution Approach 1:
By formulating green tea powder as composite particles with collagen powder, the patent achieves rapid water dispersibility. This eliminates the need for prolonged shaking in disposable stick products, maintaining convenience while significantly reducing preparation time.
3Reliability
If collagen-containing products are prepared, then skin elasticity and moisturization are improved, but bad taste and bad odor increase
Solution Approach 1:
The patent uses green tea powder as an intermediary substance that masks the bad taste and bad odor of collagen. The tea powder acts as a flavor mediator, providing a pleasant taste profile while allowing collagen to deliver its skin elasticity and moisturization benefits without the unpleasant sensory characteristics.
4Object-affected harmful factors
If flavoring substances and sweeteners are added to mask collagen's bad taste and odor, then taste is improved, but calorie content increases
Solution Approach 1:
The patent employs green tea powder to self-mask the bad taste and bad odor of collagen through its natural flavor properties. This self-service approach eliminates the need for additional caloric sweeteners and flavoring substances, achieving taste improvement without increasing calorie content.
5Ease of operation
If fine powder is reduced in processed tea particles, then fluidity is improved, but particle size increases
Solution Approach 1:
The patent optimizes the particle size parameters of the composite tea-collagen particles to achieve an optimal balance. By controlling particle size within a specific range and minimizing fine powder content, the patent improves fluidity and flowability while maintaining adequate particle dimensions for effective dispersibility and functional performance.
Data Source
AI summary
Disclosed are a processed product of tea in the form of particles and method for masking the bad taste or bad odor of collagen. In an aspect, the processed product of tea contains tea powder and collagen powder and does not contain a binder. In another aspect, the processed product of tea contains tea powder and collagen powder, and contains 10 wt % or less of fine powder having a particle diameter of 75 μm or smaller based on the total particle weight of the processed product of tea.