Patent Application
20190111102
Not applicable.
Not applicable.
The present invention provides an oral delivery system of collagen peptide into a human body by means of frozen confections.
This delivery system may additionally contain other bioactive ingredients such as nutraceuticals, botanicals, and vitamins. The delivery system comprises a frozen dessert, collagen peptide (hydrolysate) and one or more bioactive ingredients which are substantially uniformly and completely dispersed and in which degradation of collagen peptide and other bioactives is minimized or eliminated. The invention also provides methods of preparing and using the delivery system.
The present invention provides a very unique and unconventional solution in the constant search for new and unconventional solutions, methods and processes to provide to consumers functional products with well-studied and recorded anti-aging effects. The present invention presents a functional frozen dessert which delivers an anti-aging effect to consumers. This unique delivery system intertwines and connects the beauty and health industries with frozen confections and food supplements industries. This delivery system expands the world of health and beauty in a new and unique format of a functional frozen dessert. The benefits of collagen peptides have been clinically studied and well documented. The studies has shown the collagen peptide supplementation significantly increases skin hydration and collagen density in the dermis. It significantly induces collagen as well as glycosaminoglycan production, offering an effective mechanism for reducing the signs of aging.
Although anyone can benefit from a daily moderate supplementation of collagen peptides in the diet, the targeted demographic group is primarily thought to be women of all ages and elderly folks, who can benefit from this invention the most.
Definitions
As used herein, the “delivery system” comprises a frozen dessert, a collagen peptide (hydrolysate) and one or more bioactive ingredients which are substantially uniformly and completely dispersed and in which degradation of collagen and other bioactives is minimized or eliminated.
As used herein, “collagen” refers to a long-chain of amino acids that builds our skin, connective tissue and bones but cannot be absorbed through our diet. It is made primarily of three amino acids—proline, hydroxyproline and glycine—which gives it unique functional properties different from all other proteins. This also makes it the most important structural protein in the body. Collagen is formed from three very long chains of over 1,000 amino acids twisting into a helix conformation. This tightly twisted helix gives collagen the strength to build our body, but is difficult to break down during digestion and too large to cross the intestinal wall, so in it's unhydrolyzed, full-length form, collagen is not an effective oral supplement.
As used herein, “Type I Collagen” refers to a collagen that comprises 90% of skin, hair, nails, organs, bone, ligaments. Type II Collagen applies to cartilage. Type III Collagen applies to fibrous protein in bone, cartilage, dentin, tendon, and other connective tissues. For skin and beauty (i.e. anti-aging), Type I Collagen is considered to be the best. Research in dermatology has demonstrated that when Type I collagen intake is increased, the results are visible in the skin.
As used herein, “collagen peptide” and “collagen hydrolysate” as used interchangeably herein include collagen peptides that are made by breaking down the full-length collagen molecules. They are made of the same amino acids as collagen, but they have different properties. Collagen peptides are more bioavailable—they are better absorbed into the bloodstream because they are much shorter chains of amino acids than collagen and gelatin. Because they're shorter, collagen peptides are more readily broken down into a form that can enter the bloodstream upon digestion.
After absorption, collagen peptides travel throughout the body, repairing, rebuilding and providing energy. Collagen peptides are shuttled to the different tissues where cells will build the peptides into full-length collagen helices to repair our skin, bones and joints, or the cells can use the amino acids directly for energy. Hydrolyzed collagen and collagen peptides are two names for the same product, where full length collagen is broken down into collagen peptides through a process called hydrolysis, so collagen peptides are frequently also referred to as hydrolyzed peptides.
As used herein, the terms “bioactive ingredient”, “bioactive agent” and “bioactive” as used interchangeably herein include physiologically or pharmacologically active substances that provide some degree of nutritional or therapeutic benefit when consumed. Non-limiting examples include drugs, botanical extracts, enzymes, hormones, proteins, polypeptides, antigens, nutritional supplements such as fatty acids, amino acids, antioxidants, vitamins, minerals, and other pharmaceutically or therapeutically useful compounds.
As used herein, “frozen dessert” refers to a wide variety of frozen confections including, but not limited to, ice cream, gelato, frozen yogurt, frozen custard, frozen shakes, smoothies, ice milk, sherbet, frozen novelties, frozen dairy confections and frozen non-dairy desserts such as frozen water ices.
As used herein, “nutraceuticals” refers to a food containing health-giving additives and having medicinal benefit.
As used herein, “botanicals” refers to a substance obtained from a plant and used as an additive, especially in gin or cosmetics.
As used herein, “flavoring agent” refers to chemical compounds or molecules such as flavor essences or oils derived from plants, roots, beans, nuts, leaves, flowers, fruits and so forth, equivalent synthetic materials, and mixtures thereof, that are added to flavor a comestible. Flavoring agents are well known in the art. Examples of suitable flavors include, but are not limited to, natural or artificial fruit flavors, such as lemon, orange, banana, grape, lime, apricot, grapefruit, apple, strawberry and cherry, chocolate, pineapple, coffee, vanilla, cocoa, cola, peanut, almond, licorice and cinnamon. The amount of flavoring agent employed is a matter of preference but in general a flavoring agent is used in amounts up to about or at 5%, usually from about or at 0.1% to about or at 1%, by Weight of the composition. The flavoring agents can be used alone or in any combination. Some flavoring agents can be used as masking agents to cover or mask undesirable flavor notes or attributes.
This application and its disclosure generally relate to the field of delivering collagen derivative into a human body.
Various methods and systems of delivering collagen based substances into a human body have been developed over the years. For example, in the beauty and cosmetics industry some forms of collagen are administered to people externally in the form of creams, serums, lotions, etc., which could be quite expensive and somewhat limiting as to how and where these could be applied. In the dietary supplements industry, collagen derivatives are administered to people in the form of pills, powders and mixed drinks. However, a lot of people find these methods of delivery unpalatable, hard to swallow or cumbersome to make. In the food industry collagen derivatives are widely used and administered in the form of undenatured protein powders, gelatins, broths, etc. Given that these forms of collagen have only undergone partial hydrolysis, it has not been fully broken into peptides, so it is not absorbed as well as collagen peptides. The partially hydrolyzed chains in gelatin holds on to a lot of water, so supplementing with gelatin can cause bloating and intestinal discomfort. It's also less versatile than collagen peptides; gelatin will only dissolve in hot water, while collagen peptides will dissolve in both hot and cold liquids; collagen peptides are more bioavailable and digested more quickly than gelatin or broth due to their shorter length.
To eliminate problems associated with prior art methods of delivering and administering collagen derivatives into the human body, the present invention discloses a new system of delivering such substance.
The invention is illustrated by way of examples which are not a limitation, and the figures of the accompanying drawings in which references denote corresponding parts, and in which:
The Delivery System
The delivery system comprises a frozen dessert, a collagen peptide and one or more bioactive ingredients which are substantially uniformly and completely dispersed and in which degradation of collagen peptide and other bioactives is minimized or eliminated.
In accordance with one aspect of the present invention, there is provided an oral delivery system for collagen peptide formulations comprising: 1) a frozen dessert; 2) a collagen peptide; and 3) optionally one or more bioactive ingredients which are substantially uniformly and completely dispersed, and in which degradation of the collagen peptide and other bioactives is minimized or eliminated.
Due to the substantially uniform and complete dispersion of the collagen peptide and other bioactives within the delivery system, the delivery system is suitable for division into sub-units. For example, if a single unit of the delivery system is divided into three subunits, each subunit will contain a third of the dose of the original unit. Such division would not be possible with other delivery systems in which the bioactive components are not evenly dispersed.
The delivery system according to the present invention is suitable for administration to both human and non-human animals. One skilled in the art will appreciate that the delivery system can be formulated differently according to the type of animal to which it is to be administered. For example, for administration to an animal such as a cat or a dog, meat or fish-based flavors may be added. For administration to a human, the delivery system may be optionally formulated with addition of flavoring agent.
Minimization or elimination of the degradation of collagen peptide and other bioactives in the delivery system is achieved through the use of low temperatures in the typical ice cream manufacturing, as well as subjecting the collagen peptide ingredient to a special pasteurization process, which ensures that the active compounds are preserved.
In its final form, the delivery system of the present invention is a firmly frozen product. While in the final freezing step, the air is incorporated to 100% overrun at about or at 22° F. for 25-40 seconds in a continuous freezer to provide an aerated semi-solid, pumpable mixture which is filled into containers and then fully hardened at −40° F. for 10-24 hours to provide a firm product. Alternatively, the delivery system is a semi-solid soft serve ice cream or frozen dessert. Soft serve products usually are frozen in a special soft serve freezer, are dispensed by extrusion at carefully chosen subfreezing temperatures and they stand up in a cone or dish upon extrusion. Conventional soft serve products are usually dispensed at an overrun on the order of 40% to 60%. Soft serve products of this character have been known for many years and are available primarily from stores having special freezers that dispense the product for immediate consumption. The soft serve products are usually dispensed at temperatures between 16° F. and 24° F. At lower temperatures, the product is generally no longer soft.
The delivery system is especially suited for oral administration due to its palatability and well acceptance as a pleasurable frozen treat. Additionally, due to its highly portable format, the delivery system is simple and convenient to administer and to consume for both humans and other animals.
Collagen Peptide in the Delivery System
It will be understood that the amount of collagen peptide to be included in the delivery system will be dependent upon the origin of the collagen peptide (animal, marine or botanical origin) that is being administered and also upon whether other bioactives are to be included in the system. In the absence of other bioactives, the total amount of collagen peptide in the delivery system, however, will be less than or equal to 20% by Weight. Collagen peptide and its active compounds are incorporated into the delivery system at levels sufficient to affect the structure or function of the body when taken regularly. Such levels are known in the art of dietary and/or collagen based supplements or can readily be determined by a skilled technician. It is understood that the total daily intake may be based on administration of one unit of the delivery system, or it may be based on administration of more than one unit. The amount of collagen peptide in the final product will thus vary depending on the format of the units and the number to be administered daily. The preferred ratio of ingredients is: 1 serving of frozen dessert to 1 recommended dose of the health promoting collagen peptide. In one embodiment of the present invention, the total amount of collagen peptide in the delivery system is less than or equal to 6% by Weight.
Bioactive ingredients are incorporated into the delivery system at levels sufficient to affect the structure or function of the body when taken regularly. Such levels are known in the art or can readily be determined by a skilled technician. It is understood that the total daily intake may be based on administration of one unit of the delivery system, or it may be based on administration of more than one unit. The amount of bioactive ingredients in the final product will thus vary depending on the format of the units and the number to be administered daily. The preferred ratio of ingredients is: 1 serving of frozen dessert to 1 recommended dose of the desired bioactive ingredient.
Typically, the total amount of collagen peptide including the one or more sources of bioactive ingredient constitute less than about 20% by Weight of the delivery system. For example, in one embodiment of the present invention, where the collagen peptide used is Type I marine collagen. The recommended dose of this peptide is 10 g to 15 g/day or about 5 g per single recommended dose. The single serving of ice cream in the provided example is 85 grams per 4 fl. oz. serving size. Thus the total amount of collagen peptide constitutes less than or equal to 6% by Weight in a single unit (serving) of the delivery system. The calculations are as follows: (100%×5 g)/85 g=5.88%)
“According to Health Canada website (webprod.hc-sc.gc.ca), Minimum 5% of each specific amino acid Recommended Dietary Allowance to a maximum of 10 g hydrolyzed collagen, per day (JC 2012; Benito-Ruiz et al. 2009; IOM 2005; Moskowitz 2000). (Source: http://webprod.hc-sc.gc.ca/nhpid-bdipsn/atReq.do?atid=hydrolized.collagen).”
The collagen peptide is incorporated into the delivery system at levels sufficient to affect the structure or function of the body when taken regularly. In one embodiment of the present invention, where the collagen peptide is Type I marine collagen hydrolysate. The recommended dose of this collagen is about 5 g per single recommended dose. In the same embodiment of the present invention 1 serving of frozen dessert is combined with 1 recommended dose of the collagen peptide which makes 1 unit of delivery system. Hence by consuming one or two units of such delivery system per day, one can functionally accumulate a stimulating dose of collagen in his/her body to promote its' long known anti-aging effects.
Other suitable nutritional supplements include vitamins and minerals that the body is usually not capable of synthesizing and which are necessary for ensuring normal growth and/or daily body maintenance. In the context of the present invention, the vitamins can be hydrosoluble or liposoluble vitamins. Examples includes, but are not limited to, Vitamin A (axerophtol or retinol), Vitamin D, Vitamin E (alpha-tocopherol), Vitamin K, Vitamin B and/or PP (niacinamide or nicotinic acid amide) and Vitamin C (L-ascorbic acid). The dosage of vitamins in the delivery system can be adapted to specific needs. In general, one unit of the delivery system may contain a fraction of the recommended daily amount (RDA) of the desired vitamin. For example, assuming a daily consumption of five units of the delivery system, and following European RDA recommendations, Vitamin A can be used up to 160 pg typically between 70 pg and 90 pg a single unit; Vitamin C up to 12 mg typically between 5 mg and 7 mg a single unit; Vitamin E up to 2 mg typically between 0.8 mg and 1.2 mg a single unit; Vitamin D up to 1 pg typically between 0.4 pg and 0.6 pg a single unit; Vitamin B1 up to 0.28 mg typically between 0.12 mg and 0.15 mg a single unit.
Process for Preparing the Delivery System
Commercial Manufacturing
Frozen desserts can be made by any commercial manufacturing method known to one skilled in the art. Ice Cream by Arbuckle (2nd edition, 1972 Avi Publishing Co., Westport, Conn., USA) or its various editions defines terminology in relation to the ice cream and related frozen novelty business as well as disclosing compositions, methods of molding, handling procedures, freezing procedures, storage procedures, etc. For example, in a typical commercial ice cream operation, a mixture of cream, milk, sugar, added water (optional), added nonfat milk solids (optional), emulsifiers (optional), and stabilizers (optional) is formed, pasteurized and then passed through either a single, or double-stage, homogenizer. During homogenization, the globules of milkfat that are present in the cream and milk are broken up and dispersed as relatively small fat droplets or particles in a continuous aqueous phase, i.e. an oil-in-water emulsion is formed. During the freezing step, the homogenized mixture is typically subjected to agitation, whipping and aeration to incorporate a selected amount of air (referred to as overrun), and to avoid the formation of large ice crystals in, and/or a stratification of, the product. Flavoring substances (e.g., vanilla) and optional inclusions are typically added to this homogenized mixture before it is fully hardened to provide a firm ice cream product. Because of the relatively small particle size of the dispersed milkfat due to homogenization, as well as the small particle size of the dispersed ice crystals and air cells formed during freezing, conventional firm ice cream products provide a relatively smooth, creamy mouthfeel.
One skilled in the art will appreciate that molecular interaction between the collagen peptide, the selected frozen dessert and additional bioactive ingredient may affect the physical and bioactive attributes of the final product. The studies has shown that the addition of low molecular-weight collagen peptides was effective in improving the physical and rheological properties of the ice cream. The issue exists with preserving the bioactive material of collagen peptide during the ingredients pasteurization phase, when the peptides are exposed to the extensive heat treatment and could become denatured during the pasteurization process in the commercial ice cream manufacturing. To preserve the high bioactivity of collagen peptide the pasteurization can be carried out by high temperature short-time methods (e.g., at a temperature of at least about or at 175° F. for at least about or at 25 seconds) or vacreation methods (e.g., at a temperature of at least about or at 194° F. for from about or at 1 second to about or at 3 seconds)
Commercial Manufacturing Method Using Collagen Peptide
In a typical commercial ice cream operation, a mixture of cream, milk, sugar, added water (optional), added nonfat milk solids (optional), emulsifiers (optional), and stabilizers (optional) is formed. The liquid mixture is blended and mixed until the mixture is smooth. The components of the mixture can be combined or added together in any appropriate fashion, and in any order of addition. The fluid mixture is then heated and optionally pasteurized.
Pasteurization can be carried out according to any suitable method that is used in pasteurizing conventional frozen dessert products such as ice cream. See Arbuckle, Ice Cream, (2nd edition, 1972 Avi Publishing Co.) at pages 211-215, which describes the pasteurization of conventional ice cream products. For example, pasteurization can be carried out by batch methods (e.g., at a temperature of at least about or at 155° F., for at least about or at 30 minutes), high temperature short-time methods (e.g., at a temperature of at least about or at 175° F. for at least about or at 25 seconds), vacreation methods (e.g., at a temperature of at least about or at 194° F. for from about or at 1 second to about or at 3 seconds), and ultrahigh temperature methods (e.g., at a temperature of from about or at 210° to about or at 265° F. for from about or at 2 seconds to about or at 40 seconds). The particular pasteurization method and temperature conditions used can alter the flavor characteristics of the mixture, e.g., can impart cooked flavors. However, to preserve the maximum bioactivity of collagen peptide the pasteurization should be carried out by a method with a shortest heat exposure time. Such as, high temperature short-time methods (e.g., at a temperature of at least about or at 175° F. for at least about or at 25 seconds) or vacreation methods (e.g., at a temperature of at least about or at 194° F. for from about or at 1 second to about or at 3 seconds).
This heated, fluid mixture is then subjected to a homogenization step. Homogenization is usually accomplished by forcing this fluid mixture through the small orifice of a homogenizer (or orifices in the case of a two-stage homogenizer), using a positive displacement plunger pump to furnish the appropriate pressure. This orifice includes a valve and seat in which the two adjacent surfaces are parallel and lap smooth and is surrounded by an impact ring against which the fluid mixture of ingredients impinges as it leaves the valve. The breakup and size reduction of the fat droplets is caused by the shear forces that occur as a thin stream of the fluid mixture travels at a high velocity between the closely adjacent surfaces of the valve and the seat, and then by the shattering effect that occurs as the thin stream impinges on the impact ring upon leaving the valve. Size reduction of the fat droplets is also caused by cavitation effects. Cavitation is caused by the sudden release of pressure as the thin stream leaves the valve, which momentarily lowers the vapor pressure of the fluid mixture to a point where vapor pockets are formed. The fat droplets bounce back and forth inside these vapor bubbles and are shattered by impacts against the bubble walls, thus causing further size reduction.
The homogenization of this fluid mixture can be carried out by passing the heated fluid mixture through either a one-stage or a two-stage homogenizer. See Arbuckle, Ice Cream, (1977 Avi Publishing Co.), pp. 216-218, for suitable one-stage and two-stage homogenizers, including those manufactured and sold by Gaulin and Cherry-Burrell Corp. In the case of one-stage homogenizers, suitable operating pressures (measured in pounds per square inch or psi) can be in the range of from about or at 800 to about or at 3000 psi, usually from about or at 1500 to about or at 2000 psi. In the case of two-stage homogenizers, the first stage can be operated at a pressure of from about or at 800 psi to about or at 3000 psi, or from about or at 1500 psi to about or at 2000 psi, while the second stage is operated at a pressure of from about or at 500 psi to about or at 1000 psi.
The particular order of the pasteurization and homogenization steps is not critical in preparing the frozen dessert products of the present method. For example, the fluid mixture can be homogenized, and then pasteurized, or can be pasteurized and then homogenized.
The homogenized pasteurized mixture is typically rapidly cooled to a temperature of about or at 40° F. or less, and typically to a temperature in the range of from about or at 32° to about or at 40° F. The cooled mixture is then typically held in this temperature range for a period of from about or at 1 hour to about or at 12 hours, or for from about or at 1 hour to about or at 2 hours, to age the mixture. Aging typically causes the following effects to occur in the mixture: (1) solidification of the fat; (2) slight changes in the protein present; and (3) increases in the viscosity of the mixture. Aging of the mixture is particularly desirable in terms of improving the textural properties and resistance to melting of the resulting frozen dessert product, as well as ease in incorporating air during subsequent freezing. See Arbuckle, Ice Cream, (2nd edition, 1972 Avi Publishing Co.), at page 222.
This homogenized pasteurized mixture optionally can be packaged at this point as a liquid ice cream mix or base, for example for use by restaurants, food suppliers or for consumer use in home freezers.
Alternatively, the homogenized pasteurized mixture, with or without aging, can be subjected to a freezing step to partially freeze or solidify the mixture. The partial freezing of this homogenized pasteurized mixture can be carried out by any standard freezing method used in the preparation of conventional frozen dessert products such as ice cream. See Arbuckle, Ice Cream, (2'd edition, 1972 Avi Publishing Co.), pages 239-266. For example, the homogenized pasteurized mixture can be partially frozen or solidified by using a batch freezer, continuous freezer, low temperature continuous freezer, a soft serve-type freezer, or a counter-type freezer. The particular temperature and time conditions for carrying out this partial freezing step can vary greatly depending upon the type of freezer used, and can be determined empirically.
For example, the homogenized pasteurized mixtures of the present method can be partially frozen at temperatures in the range of from about or at 15° F. to about or at 28° F. over a period of from about or at 20 seconds (e.g., continuous or low temperature continuous freezer) to about or at 10 minutes (e.g., batch or counter freezer). During partial freezing, it is often desirable to agitate, aerate and/or whip the mixture to incorporate air to provide a selected amount of overrun. The particular amount of overrun obtained can be any level appropriate for conventional frozen dessert products, in particular ice cream products, and can be determined empirically by one skilled in the art.
For example, a mixture of ingredients can be formed by adding fluid milk, cream, the low calorie sugar substitute provided herein, water, non-fat dry milk solids and egg yolks to a mix tank in the order indicated or in any order or combination. The contents of the mix tank can be mixed together and heated to a temperature of from 145° to 150° F., and then can be passed through a two-stage homogenizer operated at a pressure of 1500 psi in the first stage and 500 psi in the second stage. This homogenized mixture then can be pasteurized at 175° F. for 25 seconds. This homogenized pasteurized mixture then can be cooled to a temperature of approximately 40° F., and optionally then can be aged at this cooler temperature for 1 to 2 hours. Flavor, such as vanilla, and optionally coloring then can be added.
The flavored and optionally colored mixture then can be chilled while incorporating air to 100% overrun at about or at 22° F. for 25-40 seconds in a continuous freezer to provide an aerated semi-solid, pumpable mixture which is filled into containers and then fully hardened at −40° F. for 10-24 hours to provide a firm product.
The mix can also be used to make soft serve ice creams or soft serve ice milks. Soft serve products usually are frozen in a special soft serve freezer, are dispensed by extrusion at carefully chosen subfreezing temperatures and they stand up in a cone or dish upon extrusion. Conventional soft serve products are usually dispensed at an overrun on the order of 40% to 60%. Soft serve products of this character have been known for many years and are available primarily from stores having special freezers that dispense the product for immediate consumption. The soft serve products are usually dispensed at temperatures between 16° F. and 24° F. At lower temperatures, the product is generally no longer soft. There is considerable published art on the subject of soft frozen desserts, particularly ice cream. A pertinent text is Ice Cream, Second Edition by W. S. Arbuckle (1972, Avi Publishing Company, Inc., Westport, Conn., pp. 278-291).
Testing the Delivery System
Once the delivery system has been prepared, it may be tested to ensure that it meets the desired criteria, ie that the collagen peptide and other bioactives are substantially uniformly dispersed, that degradation of these compounds during the preparation of the delivery system is below 15%.
For example, dispersion of the product can be determined by dividing a single unit of the final delivery system into several subunits and analyzing the content of collagen peptide in each subunit. Collagen peptide levels can readily be measured by standard analytical techniques such as High Performance Liquid Chromatography (HPLC). A technique in analytical chemistry used to separate, identify, and quantify each component in a mixture. If the % by Weight of collagen peptide in each subunit is similar, then the collagen peptide is said to be substantially uniformly dispersed throughout the product. One skilled in the art will appreciate that the % by Weight need not be identical for each subunit to indicate uniform dispersion.
In addition, the delivery system may undergo testing to evaluate such factors as the microbial content of the product and the shelf-life of the product. Such quality control testing is standard in the art and can be conducted using known methods.
For example, microbial analysis of the delivery system can be conducted using techniques approved by the appropriate regulatory board, such as those described in “The Compendium of Analytical Methods: HPB Methods for the Microbiological Analysis of Foods” issued by the Health Products and Food Branch of Health Canada. Shelf life is typically evaluated using accelerated shelf life tests in which the stability of the system and the degradation of the collagen peptide and bioactives contained therein is analyzed under conditions that are known to accelerate the degradation of food products and can be correlated to the stability of the product under normal storage conditions.
Format of the Delivery System
The present invention contemplates various formats for the delivery system. For example, the delivery system may be in the form of firmly frozen dessert or semi-solid frozen dessert.
Method of Administration
The organoleptic properties of the delivery system of the present invention ensure that it is easy to take and/or to administer. The delivery system is formulated for administration to humans and thus contains a frozen dessert with flavors that would appeal to humans, such as fruit-based flavors.
In another embodiment, the delivery system may be formulated for administration to a non-human animal. In this embodiment the non-human animal is a domestic animal, such as a dog or a cat.
To gain a better understanding of the invention described herein, the following example is set forth. It should be understood that this example is for illustrative purposes only. Therefore, they should not limit the scope of this invention in any way.
Exemplary Formulation
The example describes a possible formulation for the oral delivery system with a collagen peptide and bioactive ingredients suitable for muscle and skin enhancement such as whey protein and vitamins A and D3.
For a working Example 1, defined in Nutrition Facts Table 1, a mixture of ingredients were formed by adding cream, skim milk, sugar, whey, egg yolks, xanthan gum, locust bean gum, guar gum cream and collagen peptide, to a mix tank without any specific order or combination. The contents of the mix tank were thoroughly mixed together and pasteurized, where the mixture was heated at a temperature of 175° F. for approximately 25 seconds. Then the liquid mixture was passed through a one-stage homogenizer operated at a pressure of 2000 psi. This pasteurized and homogenized mixture then was cooled to a temperature of approximately 40° F., and aged at this cooler temperature for 24 hours. After the aging period, the mixture was pumped into the flavoring tank where natural coconut extract and vitamins A and D3 were added to the mix. While in the flavoring tank the mixture was thoroughly mixed again and pumped into a continuous freezer where it was chilled while incorporating air to 50% overrun at about 22° F. for about 40 seconds to provide an aerated semi-solid, pumpable mixture which was filled into containers and then fully hardened at −40° F. for 24 hours to provide a firm product.
Refer to Example 1
Example of an oral delivery system with Type I marine collagen peptide and other bioactive ingredients such as whey protein and vitamins A and D3, where the delivery system is presented in the form of premium ice cream with 12% fat content.
Refer to Table 1—Frozen Dessert Formulation
Shelf-Life Determination
A shelf life can be obtained through a conventional method of product sampling and observation. The samples are subjected to monthly sampling and physical observation for texture, appearance and quality. Based on these observations, the delivery system is shown to have a stable shelf life of at least one year from the date of manufacture.
The invention being thus described, it will be obvious that the same may be varied in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the invention, and all such modifications as would be obvious to one skilled in the art are intended to be included within the scope of the following claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 17001704.0 | Oct 2017 | EP | regional |
