Collagen beverage composition for nutritional consumption with neutral to basic pH and low detectability
According to embodiments, a beverage composition for human, animal, or other organism consumption includes water and a collagen protein in an amount of about 6 to about 40 grams per liter. The beverage composition has a pH of about 4.6 to about 11.0, and the beverage composition has a viscosity of about 1 to about 25 milliPascals at 5 degrees Celsius and shear rate of 100 s-1. The beverage composition is substantially free of a sweetener, a food acid, a flavoring agent, a de-foaming agent, or a combination thereof. The beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method.
1 . A beverage composition for human, animal, or other organism consumption comprising:
water;
about 5 to about 400 milligrams per liter of a chelating agent;
collagen protein in an amount of about 6 to about 40 grams per liter;
wherein the beverage composition has a pH of about 4.6 to about 11.0;
wherein the beverage composition is substantially free of a food acid;
wherein the beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method; and
wherein the beverage composition has a stable shelf life at a temperature of about 20 to about 25 degrees Celsius wherein the chelating agent is trisodium citrate.
2 . The beverage composition of claim 1 ,
wherein the beverage composition has a viscosity of about 1 to about 25 milliPascals at 5 degrees Celsius and shear rate of 100 s −1 .
3 . The beverage composition of claim 1 , wherein the collagen protein is a bovine collagen, fish collagen, plant-based collagen, or a combination thereof.
4 . The beverage composition of claim 3 , wherein the plant-based collagen is seaweed collagen.
5 . The beverage composition of claim 1 , wherein the beverage composition is substantially free of a sweetener.
6 . The beverage composition of claim 1 , wherein the beverage composition is substantially free of a flavoring agent.
7 . The beverage composition of claim 1 , wherein the beverage composition is substantially free of a de-foaming agent.
8 . The beverage composition of claim 1 , wherein the beverage composition is colorless.
9 . The beverage composition of claim 1 , further comprising a coloring agent.
10 . The beverage composition of claim 1 , wherein the collagen protein is a plant-based collagen protein.
11 . A method of making a beverage composition, the method comprising:
providing water with an ion profile;
adding at least one ionic compound to the water; and
adding collagen protein to the water in an amount of about 6 to about 40 grams per liter;
pre-heating the beverage composition to a temperature of about 40 to about 120 degrees Celsius;
steam injecting the beverage composition to raise a temperature of the beverage composition to about 120 to about 170 degrees Celsius for about 1 to about 11 seconds; and
cooling the beverage composition to about 18 to about 25 degrees Celsius;
wherein the beverage composition is substantially free of a food acid;
wherein the beverage composition has a pH of about 4.6 to about 10.0; and
wherein the beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method; and
wherein the beverage composition has a stable shelf life at a temperature of about 20 to about 25 degrees Celsius wherein the at least one ionic compound is a chelating agent, and wherein the chelating agent is trisodium citrate added in an amount of about 0.1 to about 0.5 milligrams per milliliter.
12 . The method of claim 11 , wherein the collagen protein is wherein the collagen protein is a bovine collagen, fish collagen, plant-based collagen, or a combination thereof.
13 . The method of claim 12 , wherein the plant-based collagen is seaweed collagen.
14 . The method of claim 11 , wherein the beverage composition is substantially free of a sweetener, a flavoring agent, a de-foaming agent, or a combination thereof.
15 . The method of claim 11 , further comprising adding a coloring agent to the beverage composition.
16 . The method of claim 11 , wherein the collagen protein is a plant-based collagen protein.
17 . A beverage composition for human, animal, or other organism consumption comprising:
water; and
collagen protein in an amount of about 6 to about 40 grams per liter;
wherein the beverage composition has a pH of about 4.6 to about 10.0;
wherein the beverage composition is substantially free of a food acid;
wherein the beverage composition is optically clear as measured by a turbidity of about 0.0001 to about 25 NTU as measured by ISO 7027-1:2016 test method;
wherein the beverage composition has a stable shelf life at a temperature of about 20 to about 25 degrees Celsius for at least 4 months; and
wherein the beverage composition is made by:
pre-heating the beverage composition to a temperature of about 40 to about 120 degrees Celsius;
steam injecting the beverage composition to raise a temperature of the beverage composition to about 120 to about 170 degrees Celsius for about 1 to about 11 seconds; and
cooling the beverage composition to about 18 to; wherein the beverage composition further comprises about 5 to about 400 milligrams per liter of a chelating agent, and wherein the chelating agent is trisodium citrate.
18 . The beverage composition of claim 17 , wherein the collagen protein is a bovine collagen, fish collagen, plant-based collagen, or a combination thereof.
19 . The beverage composition of claim 18 , wherein the plant-based collagen is seaweed collagen.