Method of manufacture and pasteurization of products containing undenatured collagen

Abstract

The present invention provides a method of heat treating undenatured collagen to reduce microbial load comprising the subjection of said collagen to a temperature of at least 40° C. for a time of at least 2 seconds in a manner sufficient to reduce microbial content without denaturing more than 20% of the collagen protein.

What is claimed: 
     
         1 . A method of producing a beverage containing undenatured type II collagen comprising combining the beverage ingredients and heating in a manner to reduce microbial contamination without denaturing more than 10% of the collagen protein wherein the temperature is at least 50° C. for a time of at least 2 seconds. 
     
     
         2 . The method of  claim 1  wherein the collagen is avian, bovine, porcine, fish or other animal derived collagens. 
     
     
         3 . The method of  claim 2 , wherein the collagen is chicken sternum derived collagen. 
     
     
         4 . The method of  claim 1  wherein the collagen is treated at a temperature of at least 70° C. 
     
     
         5 . The method of  claim 4  wherein the collagen is treated at a temperature of at least 90° C. 
     
     
         6 . The method of  claim 5  wherein the collagen is treated at a temperature of at least 120° C. 
     
     
         7 . The method of  claim 1  wherein the collagen is treated for at least 2 seconds. 
     
     
         8 . The method of  claim 7  wherein the collagen is treated for at least 60 seconds. 
     
     
         9 . The method of  claim 8  wherein the collagen is treated for at least 15 minutes. 
     
     
         10 . A method of producing pasteurized food items or oral delivery formulations containing undenatured type II collagen comprising combining the food or oral delivery formulation ingredients and heating in a manner to reduce microbial contamination without denaturing more than 10% of the collagen protein wherein the temperature is at least 50° C. for a time of at least 2 seconds. 
     
     
         11 . The method of  claim 10  wherein the collagen is avian, bovine, porcine, fish or other animal derived collagens. 
     
     
         12 . The method of  claim 11 , wherein the collagen is chicken sternum derived collagen. 
     
     
         13 . The method of  claim 10  wherein the collagen is treated at a temperature of at least 70° C. 
     
     
         14 . The method of  claim 13  wherein the collagen is treated at a temperature of at least 90° C. 
     
     
         15 . The method of  claim 14  wherein the collagen is treated at a temperature of at least 120° C. 
     
     
         16 . The method of  claim 10  wherein the collagen is treated for at least 2 seconds. 
     
     
         17 . The method of  claim 16  wherein the collagen is treated for at least 60 seconds. 
     
     
         18 . The method of  claim 17  wherein the collagen is treated for at least 15 minutes. 
     
     
         19 . The method of  claim 10  wherein the pasteurized food items are selected from the group consisting of dairy products, chocolates, candies and nutrition bars and the oral delivery formulations are selected from the group consisting of gummies, quick dissolve oral strips and chews. 
     
     
         20 . The beverage containing undenatured collagen produced according to the method of  claim 1 . 
     
     
         21 . The pasteurized food items or oral delivery formulations containing undenatured collagen produced according to the method of  claim 10 .