Undenatured Type II Collagen Stability in Acidic and Thermal Food Processing
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Solution Overview
Problem
Current undenatured collagen products are limited to raw forms due to sensitivity to high temperatures and acidic conditions, preventing their incorporation into processed foods and beverages that require heating or acidic processing.
Innovation Solution
A processed food and/or beverage composition that incorporates undenatured type II collagen, which is processed at temperatures of 37° C. or greater, maintaining at least 30% recovery rate, and can withstand high temperatures and pH levels, allowing for the creation of products like baked goods, beverages, and other processed foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If undenatured collagen is incorporated into processed food products requiring heating or acidic conditions, then the product versatility and ease of manufacture are improved, but the collagen denatures and loses its bioactive properties
Solution Approach 1:
The patent uses an encapsulation intermediary (such as a matrix material or coating) to protect the undenatured type II collagen from denaturing conditions during food processing. This intermediary shield allows the collagen to withstand heating and acidic environments while maintaining its bioactive epitopes, thereby resolving the contradiction between product versatility and collagen stability.
Solution Approach 2:
The patent modifies processing parameters such as controlling temperature exposure duration, pH levels, and oxidation conditions to prevent collagen denaturation. By carefully adjusting these parameters during food processing, the collagen maintains its undenatured state and bioactive properties while still allowing for diverse food product applications.
2Ease of manufacture
If undenatured collagen is exposed to high temperatures during processing, then the manufacturing process flexibility is improved, but the collagen denatures and loses effectiveness
Solution Approach 1:
The patent applies preliminary protective measures to the undenatured type II collagen before it undergoes thermal processing. This may include pre-encapsulation, pre-coating, or adjusting the collagen's physical state to increase its heat resistance, allowing it to withstand subsequent manufacturing processes without denaturation.
Solution Approach 2:
The patent employs rapid processing techniques that minimize the duration of high-temperature exposure. By quickly passing the collagen through critical processing stages, the cumulative thermal damage is reduced, allowing manufacturing flexibility while preserving collagen integrity.
3Adaptability or versatility
If undenatured collagen is included in acidic food products, then the product range is expanded, but the collagen denatures in acidic conditions
Solution Approach 1:
The patent uses an intermediary protective layer or matrix that buffers the undenatured type II collagen from direct exposure to acidic conditions. This intermediary protects the collagen's triple-helix structure and bioactive epitopes while allowing the final product to have the desired acidic characteristics for taste and preservation.
4Ease of operation
If undenatured collagen is processed through cooking methods, then the ease of operation is improved, but the collagen denatures and loses its oral tolerance induction capability
Solution Approach 1:
The patent carefully controls cooking parameters including temperature, time, and atmosphere to minimize denaturation. By optimizing these parameters, the collagen maintains its bioactive epitopes necessary for oral tolerance induction while still allowing conventional cooking methods to be used for ease of operation.
Data Source
AI summary
The present disclosure is directed to processed food and/or beverage that includes undenatured type II collagen. The undenatured type II collagen is introduced to the food and/or beverage prior to processing, and at least 30% or more of the undenatured collagen remains undenatured in the after processing the food and/or beverage.