MXPA99003236A - Collagen or gelatin crumble composition and uses - Google Patents

Abstract

An animal collagen or gelating based crumble, and processes for the preparation of the particluate crumble, are useful in the preparation of collagen or gelatin based compositions. The crumble is prepared by extracting animal collagen from an animal tissue source and combining the collagen with sufficient water to form a composition comprising about 15-45 wt.%animal collagen and about 0.01-5 wt.%of a stabilizer or preservative. Such a combination of materials can be solidified and then processed into a large particulate format. The large particulate comprises a regular or amorphous shaped, roughly crumbled or roughly divided, crumble product. The typical particle size of a majority of the crumble is about 0.2-5 cm. The crumble is easily manufactured, packaged, stored, handled and distributed. The crumble can be easily used as is. The material melts easily into a use locus. The crumble is also particularly adapted to a use in combination with an aqueous diluent to form an aqueous animal collagen or gelatin solution that have a variety of uses. The aqueous solution of the crumble can be made with minimal heating to dissolve the crumble in the aqueous liquid.

Description

COMPOSITION OF COLUMBUS OR GELATINE GUMS AND USES OF THE SAME FIELD OF THE INVENTION The invention relates to a solid, water-rich collagen or gelatin composition. The composition is in a solid form comprising crudely divided regular or amorphous forms. The solid collagen or gelatin material is prepared by separating the collagen or gelatin protein from a source of animal tissue using an aqueous extraction process at an elevated temperature, forming an aqueous mixture of the collagen composition that it will solidify after cooling, solidifying the aqueous mixture and forming amorphous or regular solids.

BACKGROUND OF THE INVENTION Animal proteins derived from tissues that remain after food packaging operations have been a source of useful protein preparations for many years. The collagen or gelatin proteins have been REF. : 29749 extracted from animal tissues and 'have been used historically in the preparation • of animal glues, food gelatins and other protein-based products. The collagen or gelatin preparations typically take the form of a particulate or powder material. Gelatin powder is often sold in combination with other powdered ingredients that add unique properties or provide new utilities to the preparation. A source of animal tissue or mixtures of such sources are commonly extracted using a hot aqueous mixture. The aqueous mixture forms a solution of the protein or of the collagen. Such solutions are frequently dried to form the well-known collagen or gelatin powder material. When used, the gelatin powder is combined with water to reconstitute the hydrated protein. ~ This common hydration-dehydration-hydration processing sequence, for the formation of gelatin powder and the reconstruction of gelatin powder in an aqueous gelatin gel, has a substantial energy drawback. In order to convert an aqueous protein extract to a solid particulate material, a substantial amount of heat energy is applied by removing the water from the aqueous protein composition. Removal of water results in a solid protein material having 13% by weight of water, or a little less, in common gelatin powder products. The protein solids can then be processed into a finely divided particulate (typically less than US No. 20 mesh or less than 0.8 mm or 800 μm) which is then packaged and distributed to end users. An end user who takes the particulate protein typically combines the material as a higher proportion of water and, using heat and agitation, rehydrates the protein resulting in a useful material that can be subsequently diluted or combined with other ingredients, as necessary. Such typical work-intensive and energy-intensive processing steps are well known and have been common for many years. The general gelatin extraction process is described in Donnelly et al., US Patent No. 4,043,996; Petersen et al., US Patent No. 4,064,008; Oudem, US Patent No. 4,176,117; Müller, U.S. Patent No. 4,889,920 (which teaches a gelatin powder having a water content between 8 and 13%); and Moy et al., US Patent No. 5,459,241. Processes that use an alkaline pH or an acid pH or both in the gelatin processing are described, for example, in Consolazio et al., US Patent No. 4,374,063 and Nasrallah et al., US Patent No. 5,210,182. Gelatine derived from a source of bone or skin is described in Ojcik, US Patent No. 4,232,425; Vollmer et al / U.S. Patent No. 4,402,873; England et al., US Patent No. 4,427,583; and Grossmar et al., US Patent No. 5,093,474. The processing of a recycled gelatin and glycerol product is shown in Schmidt et al., US Patent No. 5,288,408. An oxidative process for maintaining the methionine content is shown in Wrathall et al., US Patent No. 5,412,075. Nbori, U.S. Patent No. 5,080,292 teaches a particulate gelatin powder. Graesser et al., U.S. Patent No. 4,369,069 discloses a powdered gelatin product having a desirable alpha-gelatin content.

A granule or gelatin powder having 1 to 13% by weight of water is described in Koepff et al., US Patent No. 4,992,100. The use of gelatin to join various types of agglomerates or structures is shown in Cummisford et al., US Patent No. 4,098,859; Ueda et al., US Patent No. 4,957,558; Siak et al., US Patent No. 5,320,157; and Moore et al., US Patent No. 5,262,100. Berta, U.S. Patent Nos. 4,867,983 and 4,921,108 teach the apparatus and methods for forming GELCAPS® comprising a medicament formed in a coating encapsulated with gelatin. The historical use of substantial amounts of collagen or gelatin protein is in the form of a glue or animal glue. The use of such a tail was first recorded in the year 4000 BC. Throughout the subsequent centuries, glue or glue and crude gelatin extracts with poor organoleptic properties were prepared by boiling the bone and skin in a limestone solution until it cooled and gelled. Later in the seventeenth century, the first commercial gelatin manufacture began. At the beginning of the nineteenth century, commercial methods of production were gradually improved to achieve the manufacture of high molecular weight collagen extracts with good quality, which form characteristic gelatin gels. Animal glues or glues are the product of hydrolysis of collagen or gelatin. Such a hydrolysis product is an amorphous collection of protein fragments. A glue precursor is sold in the form of a finely divided solid product comprising a protein powder, comprising 11 to 13% by weight of water with certain animal glue additives. When used, the powder is typically diluted with water and combined with additives or agents that exert a control or a change in the effect of the gelling properties of the glue. Such agents are commonly used to control gelation and to increase the gelation rate, but not the stiffness of the final gel. Citrates, tartrates and maleates are frequently used in these preparations of animal glue. Typically, the amount of gelatin in the final aqueous animal glue preparation is less than 10% by weight of the protein on the aqueous glue composition. Gelatine proteins are also used in gelatin preparations with food grade flavor. A gelatin preparation with food grade flavor is commonly sold in the form of a powder containing sugar or other sweeteners, preservatives, flavorings, colorants, an amount of powdered gelatin (5 to 15% by weight based on the preparation of gelatin) and a polycarboxylic acid composition used to add a sour taste and to assist gel formation, etc. The gelatin powder material is combined with hot water to form a moist gelatin feed having a protein content of less than 5% by weight, based on the gelatin feed. The use of gelatin can be based on the combination of properties shown by the protein of good quality. Such properties include the reversible gel to sol transition of the aqueous solution; a useful viscosity range of the hot aqueous solutions; the ability to act as a protective colloid; the water permeability of the gel films; and substantial insolubility in cold water, but complete solubility in hot water. These properties are used in the food industry, in the pharmaceutical industry, in photographic molding and in various other industries. In addition, gelatin can form a strong, uniform, clear, moderately flexible coating, which can swell and absorb water. Such films can be ideal for the manufacture of photographic articles and capsules and pharmaceutical coatings. The product of collagen or gelatin powder, typical, comprising a powder product, having 13% or less of water, can be difficult to work with and may require substantial introduction of energy for manufacturing and rehydration. There is a substantial need to improve the composition of the gelatin product to make its use in a variety of industrial processes with less energy expenditure and more easily achieved.

BRIEF DESCRIPTION OF THE INVENTION A composition of crumbly gelatin crumbles or pieces, gelled, aqueous, comprising a greater proportion of water and 15 to 45% by weight of gelatin protein, together with other stabilizers, perfumes, dyes, etc., provides a protein composition. unique, easily manufactured and easily used. For purposes of this application, the term "crumb" or "crumbly chunk" refers to a solid or gel-like gelled material, in the form of relatively large or regularly shaped amorphous particulates. Such a lump can be of a regular shaped shape or a prism, cube or extruded cylindrical prism. Such particulates are typically substantially amorphous (not regular) in shape and most of the particle size range of the particulate is 0.2 to 5 centimeters, preferably 0.5 to 2 centimeters. This particle size is determined by measuring the largest dimension of the particle. The largest dimension is, in an irregular particle, the largest possible linear measure contained in the mass. The composition of gelatin lumps is characterized by relatively low structural integrity. The materials are soft, easily compressed and when subjected to modest mechanical forces, they tend to disintegrate into smaller particles.

Such modest mechanical force is equivalent to the twisting or rubbing between the fingers of the hand. Such a collagen or gelatin lump can be easily prepared by extracting the animal or collagen protein from a source of animal tissue in the form of an aqueous solution, adjusting the concentration of the aqueous solution such that the concentration of the protein is from 15 to 45% by weight, preferably from 20 to 40% by weight, more preferably from 30 to 40% by weight of the aqueous solution, being added to the appropriate concentrated compositions, adjusted, if necessary, and either extruded the lump or allowing the aqueous composition to harden to form a gel or other material in solid form. This formed gel is easily reduced to a lump by mechanical action, producing friable or crumbly material. Extruded lump, during handling, is commonly reduced in size and has a less regular distribution of shapes and sizes. When necessary, the lump material can be used as such at the site of use, can be combined with additives and other active ingredients at the site of use, or can be easily combined with water or another aqueous solution to form a solution or suspension of protein, useful. Minor amounts of heat may be used to promote the incorporation of the lump in a site of use, or in the solution or suspension of the lump. Such an aqueous solution can be formed at any arbitrary concentration of protein either through the elimination of water by evaporation, reverse osmosis, etc. or by dilution by addition of sufficient amounts of water or an aqueous diluent to achieve a final protein concentration as desired. Either during the manufacture of the collagen crumb or in its redilution, chemical additives can be added to provide stability to the protein, or provide additional properties or additional utilities to the gelatin, or to the preparation of protein or collagen.

DETAILED DESCRIPTION OF THE INVENTION The final step in the conventional standard process for making gelatin is to dry the gelatin to a moisture level of 11 to 13%. After this drying step, the gelatin is frequently ground or crushed to a uniform particle size. Anhydrous gelatin is stable for months or years of storage. Although the drying of the gelatin is convenient for storage, there are some reasons why it is not desirable to dry or dehydrate the gelatin. The drying or dehydration process is a delicate process that must be carried out carefully to avoid degrading the quality of the gelatin and can be a source of bacterial contamination. The process of dehydration is also expensive in terms of process time, energy and equipment requirements. In addition, anhydrous or dehydrated gelatin is not readily soluble in water. Dehydrated gelatin dissolves slowly if it is mixed directly with hot water. The usual process, particularly in industrial applications, is to hydrate the dehydrated gelatin in cold water and then heat the water-gelatin mixture above the melting point of the hydrated gelatin (usually greater than 43 ° C (110 ° F)). The gelatin lump was developed to produce a stable form of hydrated gelatin that was less expensive to process than traditional dehydrated gelatin. In use, the crumb can be melted by heating directly when combined with other ingredients. The molten lump is ideal for the combination of a variety of end uses. The lump can also be modified to provide an optimum product for a particular final application of gelatin. The lump can be combined with water to form aqueous solutions with minimal heat or agitation. Gelatin is not a simple chemical, but comprises large, complex polypeptide molecules derived from polypeptide collagen molecules. In the parent collagen, eighteen amino acids are arranged in long, ordered chains, each having a molecular weight of 95,000. The chains are arranged in a structure similar to a triple helix rod, consisting of two identical chains called ai _ and a slightly different chain called a2. In the extraction of the protein from an animal source, these chains are partially separated and broken, for example, hydrolyzed, in the gelatin manufacturing process. The different grades of gelatin have average molecular weight in the range of 20,000 to 250,000. Commercial gelatin is a brittle, vitreous, dehydrated, slightly yellow-colored solid, produced in mesh sizes in the range of coarse granules to fine powder. Commercial gelatin typically contains 9 to 13% moisture. Most of the physical and chemical properties of gelatin, measured in an aqueous solution, are a function of the source of collagen, the manufacturing methods, the extraction conditions, the thermal history, the pH and the chemical nature of impurities or additives. The most useful property of gelatin solutions is related to the • reversible gel-sol thermal process. When a gelatin aqueous solution with a concentration greater than 0.5% by weight of gelatin is cooled to 35-40 ° C, an increase in viscosity occurs which ultimately leads to gel formation. It is thought that gelatin proceeds through a stage of rearrangement of the individual molecular chains in ordered arrangements, the association of two or three segments ordered to create a crystalline phase and the stabilization of the structure in crystalline phase by hydrogen lateral bonds between the helical regions. The basic technology for modern gelatine manufacturing was developed in the early 1920s. Processes with acid and limestone have separate facilities and are not typically interchangeable. In the past, bones and ossein, for example, decalcified bone, have been supplied by India and South America. In modern production, traces and meat packing companies are an important source of bones, skins, and other gelatin raw material. The use of bones and other by-products has increased greatly since the meat packing industry produced packaged and manufactured meats, aided by the development of fast-chain restaurants. Dehydrated and clean bones produce 18 to 22% of gelatin, while pig skin and related soft tissues also produce 18 to 22% gelatin. In the manufacture of type A gelatin, the process includes a first maceration of the skins, washing to remove foreign matter, and swelling of the material for 10 to 30 hours in hydrochloric, phosphoric or sulfuric acid of 1 to 5% by weight. After swelling, 4 or 5 aqueous extractions are carried out at temperatures that increase from 55-65 ° C for the first extract, leading to a final temperature of 95 to 100 ° C in a final extraction stage. Each extraction step lasts 4 to 8 hours. The fatty byproduct is removed, the gelatin solution is filtered for most applications and is deionized to remove calcium, magnesium and other similar di- or trivalent metals. The solution is typically concentrated by continuous evaporation under vacuum. The product is then completely dehydrated and the dehydrated gelatin is then ground and mixed to the specification. Gelatin type B is made mainly from bones with other sources of relatively pure protein. The bones are crushed and demineralized and transferred to large tanks where they are combined with a suspension of lime. The materials are subject to gentle agitation for 3 to 16 weeks. After washing, the material is acidified to a pH of 3 to 6 with an appropriate acid, and the material is then extracted in similar steps as is done in the acid process. Type A and type B gelatins can be used in cosmetics, food, pharmaceuticals, photographic products, sand core moulders and a variety of other applications. The gelatin formulations can be used in dairy products and frozen foods. Gelatine provides a protective colloid property that prevents crystallization of sugar and ice. Gelatine products have a wide range of aromas that are used in the manufacture of food products. Examples of such products include ice cream, sour cream, cottage cheese, marshmallows, tablets, wafers, candy coatings, jerky, chicken rolls, jellied meat, go-t candy and others. In pharmaceutical products, gelatin is frequently used for the manufacture of hard and soft capsules. The formulations are made with water or an aqueous polyhydric alcohol. Gelatin in photographic products is well known as a binder for light-sensitive colloids. Finally, for a variety of applications, the chemically reactive groups of the gelatin molecules can be modified. Such modifications include the deamination of amino groups by nitrous acid, the removal of guanidine groups from arginine by oxidation; the acylation of the amino groups and the arylsulfonylation of gelatin, together with a variety of other types of gelatin modifications.

Sources of Gelatin for Grumo The purified gelatin from typical sources such as pork skins, meat skins, or bones with meat could be used to make the stabilized lump. Unrefined gelatin can be extracted from almost any source that contains collagen. Gelatine has been extracted from cleaned pork tissue, connective tissue from meat, and mechanically boned turkey waste. The preferred process for making the protein lump can start with any source of gelatin solution. The edible gelatin, filtered, with low ash content, can also be used as semi-purified gelatin solution from by-products such as residues from turkey boning, pork tissue, or pig's foot. The type of gelatin liquor is dictated by the final use of the gelatin lump.

Variations in the Gelatin Grume Since the lump has a high moisture content, these could probably decompose due to the development of microorganisms. The conservation of protein material can be achieved through refrigeration, freezing, chemical preservation or. any combination of them. If the protein lump was kept refrigerated or frozen, and used within several days, they would not need a special preservative. However, with an appropriate preservative, the gelatin lump can be shipped without refrigeration. A combination of quaternary amine, 4-hydroxybenzoic acid methyl ester, and 4-hydroxybenzoic acid propyl ester has been used to preserve the lump for sand molding and glue manufacturing applications. Edible conservative systems are known and can be easily developed using conventional chemical methods. Examples of edible preservatives are acids to decrease pH, humectants to decrease water activity, and additives such as sodium benzoate or hydrogen peroxide. These edible preservatives could be used in various combinations for the storage and shipment of the crumb under refrigerated or non-refrigerated conditions. There is a wide range of ingredients that could be added to gelatin before concentration and lump formation. Hydrogen peroxide _ for odor and / or color control, or for preservation. The iron oxide for the application in the elaboration of a core of molding or casting. The fragrance to mask an undesirable odor or impart a desirable aroma. Crosslinking agents to increase the melting point, viscosity or exudation of gelatin. These could include any of the protein crosslinking agents known in the art, such as formaldehyde, glutaraldehyde, glyoxal or aluminum sulfate. The gelatin composition has to be sufficiently concentrated, so that the lump is sufficiently rigid to be shipped without binding. This implies a concentration of 15 to 45% solids. The concentration of the gelatin solution can be carried out by any of the various established techniques, including evaporation or membrane concentration such as reverse osmosis. The concentrated gelatin has been cooled by placing it in a refrigerator at 3 ° C (38 ° F). The cooled gelatin gels are in blocks that can be shredded or crushed to form lumps. The gelatin could also be cooled with a superficial heat exchange by grating, as is commonly done before drying or dehydrating the gelatin in most commercial gelatin productions. The cooled gelatin could then be extruded or crushed to form lumps. The coarse lump can be sized to one or more products, including a desired range of particle sizes. The material of different size can be recycled towards the production of liquid gelatin.

Gluten of Gelatin as Raw Material The gelatin lump can be considered An enriched raw material for collagen or gelatin materials, such as binders for sand core, glue, proteins for cosmetics, and gelatin. A preferred use for the gelatin lump of the invention involves the formation of sand core molds suitable for use in casting aluminum or ferrous metal processes. One application of such casting or sand molding is the manufacture of blocks of automobile engines and metal objects emptied, similar (aluminum, iron, etc.). A conventional sand core binder is typically manufactured by mixing a particulate material such as sand with an anhydrous gelatin binder composition. The gelatin binder, typically in powder form, can also contain useful preservatives or other functional materials that can aid in the formation of the cast form or can assist in the easy removal of the cast form from the metal object then formed. After the gelatin and sand mixture is made, water is added to the mixture to form a gelatin binder colloid. The colloid is then added to a mold to obtain a particular shape, the gelatin binder is then cured and used in the metal casting process. The convenient use of the crumb of the invention is an advantage of sand casting. The gelatin binder lump is easily melted when combined with hot sand and forms a stable mold or core. The gelatin binder adheres to the core sand together, such that the core is characterized by a tightly packed particulate structure, which has structural strength that is sufficient to allow ordinary handling procedures within a foundry environment. The core has sufficient thermal resistance to be structurally capable of withstanding the high pressures associated with the squeezing processes. Importantly, cores made with the gelatin lump binders can include the addition of a ferric compound in amounts less than 1% by weight. More preferably, the ferric compound is ferric oxide (Fe203) in amounts of 0.01 or more preferably, 0.02 to 0.2 weight percent, or ferric phosphate (FeP04? 20) or ferric pyrophosphate (Fe4 (P2O2) 3 -xH20) in amounts up to 0.5 percent by weight. The iron within each compound serves to catalyze the oxidative breakdown of the protein binder and promotes the removal of the sand. Because the ferric compound is insoluble in water, it can be added at any convenient time, when mixed with the sand or mixed with the preferred gelatin lump, before being added to the sand. In the formation of the sand core, the particulate sand material comprises a greater proportion of the particulate sand or zirconium material, 0.5 to 10% of the gelatin lump (which brings with it a substantial proportion of water). The sand can also contain 0.01 to 1% by weight of a variety of additive compositions that include ferric material that can be useful in removing the sand at the end of the casting process. The mixture of lumps and sand is heated to a temperature of 60 ° C to 70 ° C before introduction into the cavity of the core mold, to facilitate the filling of the cavity. Otherwise, the mixture can be introduced into the cavity at room temperature. The mold can also be preheated or heated after the mixture has been injected into the cavity. After compaction and vacuum removal, the mixture is cured at a temperature of 70 ° C to 80 ° C, by any known means, such as infrared radiation, radio frequency induction and microwave radiation. During heating, the mixture can be dehydrated in a conventional manner. Other uses that could benefit from a pre-hydrated gelatin that could be ready for processing, or a semi-refined raw material, could include the coating or dressing of paper or textiles; the raw material for the production of hydrolyzed collagen either for cosmetic applications or applications in foodstuffs; candies such as gummies, especially if additives such as glycerol and sugar are added before the lump is processed; soft or hard gelatin pharmaceutical capsules, etc.

Example 1 Gelatin was extracted from pig tissue (adipose tissue that remains after cleaning at low temperature to remove fat from the fatty materials of the pig). The pig tissue was mixed with water and heated to 82 ° C (180 ° F). The mixture was acidified to pH 3.5 with sulfuric acid. After mixing at this temperature and pH for one hour, the mixture was centrifuged to separate the gelatin liquor from the remaining solids. The gelatin liquor was neutralized to pH 6. Preservatives consisting of methyl p-hydroxybenzoate and propyl and quaternary amine were added to the gelatin liquor. The gelatin solution was aliquoted and treated as described in Table 1.

TABLE 1 The gelatin mixtures were concentrated to 40% solids and cooled to form a gel which was shredded into pieces in the range of 2 mm to 12 mm (1/8"to 1/2") in size. These lumps were stable when stored at room temperature. The lumps were used to form metal casting cores for testing, by mixing these directly with hot sand. The hot sand melted the gelatin directly so that the gelatin coated the sand particles to serve as a binder in the core processing process. The cores made with the gelatin lumps were equivalent to the cores made with conventional dehydrated gelatin powder. The process using dehydrated gelatin involves mixing the dehydrated gelatin with cold water for rehydration, followed by heating to produce a gelatin solution. The gelatine solution is then mixed with hot sand to coat the sand particles. The results of kernel resistance tests made with gelatin lumps and dehydrated gelatin indicate that lumps produce core strengths similar to or greater than dehydrated gelatin (Table 2).

Example 2 Pig tissue gelatine - crushed lumps of various sizes The gelatin was extracted from pig tissue (adipose tissue that remains after low temperature cleaning to remove fat from the fatty materials of the pig.) Pig tissue was mixed with water and heated to 82 ° C (180 ° F). The mixture was acidified to pH 3.5 with sulfuric acid After mixing at this temperature and pH for one hour, the mixture was centrifuged to separate the gelatin liquor from the remaining solids.

The gelatin liquor was neutralized to pH 6 with hydroxid? of sodium. Preservatives consisting of hydrogen peroxide, methyl and propyl p-hydroxybenzoate, and quaternary amine were added. The gelatin solution was evaporated at 35% solids. The gelatin mixture was cooled to form a gel which was ground through a crusher with plates of 0.6 cm (1/4"), 1.2 cm (1/2"), and 2 cm (3/4") The particle size distribution was as follows: These gelatin lumps were stable when stored at room temperature.

Example 3 Jelly from pig skins - lumps used to make a collagen drink concentrate The gelatine was extracted from acidified pork skins following conventional methods. The diluted gelatin solution was clarified by filtration and partially concentrated by ultrafiltration. Sodium benzoate was added at 0.33% of the solids concentration. The pH was adjusted to 5.0 with citric acid and the solution was concentrated to 30% solids. The concentrated gelatin was cooled and crushed through a 0.6 cm (1/4") plate - the gelatin lumps were stored at 4 ° C for several weeks before being used to make a beverage concentrate with collagen from Strawberry flavor To make the concentrate to drink the gelatin lumps, they were melted directly in a hot pot The pH was adjusted to 6.0 with sodium hydroxide and the temperature was adjusted to 49 ° C (120 ° F). A 0.5% neutral protease enzyme was added, based on solids. After hydrolysing the gelatin, the enzyme is inactivated by. Heating the solution to 85 ° C (185 ° F). The pH was adjusted to 3.9 with citric acid. Red # 40 (0.08%) and strawberry flavor (0.9%) were added by mixing. The strawberry-flavored collagen drink was prepared by diluting two tablespoons of the concentrate in 236 g (8 ounces) of cold water. The resulting beverage was equivalent in color, flavor, and clarity to the collagen beverage made from conventional dehydrated gelatin.

Example 4 Jelly from pig skins - lumps used as an ingredient in gummy candy The gelatin was extracted from acidified pork skins, following conventional methods. The diluted gelatin solution was clarified by filtration and partially concentrated by ultrafiltration. The following ingredients were dissolved in the gelatin solution.

This solution was concentrated by evaporation to 35% solids. The concentrated gelatin was cooled and crushed through a 0.6 cm (1/4") plate to make the gelatin lumps.The lumps were used as ingredients to make the gum candy type using the following recipes (from" Great Recipes "). Made Easy with Gelatin "Institute of Gelatin Manufacturers of America p.2) 300 g of sugar, 354 g of 42DE Corn Syrup, and 70 g of water were mixed in. This mixture was cooked with stirring until it reached 115 ° C. (240 ° F) The mixture was cooled to 93 ° C (200 ° F) and 246 g of the gelatin / sorbitol lumps were added directly to the hot sugar mixture with stirring.The lumps quickly melted and formed a solution Clear with the sugar mixture, a mixture of 15 g of water, 15 g of citric acid, 0.1 g of Red dye # 40, and 0.4 g of strawberry flavor was added.The finished gummy was emptied onto a sheet sprinkled with starch. corn, it was left to cool and cut into various The gummy had a typical flavor, color and texture.

Example 5 Pig tissue gelatine - lumps used as an ingredient in the manufacture of glue Gelatin was extracted from pork tissue (Adipose tissue that remains after cleaning at low temperature to remove fat from fatty materials in the pig). The swine tissue was mixed with water at a ratio of one part of tissue to two parts of water, and heated to 82 ° C. (180 ° F). The mixture was acidified to pH 3.5 with sulfuric acid. After mixing at this temperature and pH for one hour, the mixture was centrifuged to separate the gelatin liquor from the remaining solids. The gelatin liquor was neutralized with calcium hydroxide. Conservatives were added consisting of hydrogen peroxide, methyl and propyl p-hydroxybenzoate, and quaternary amine. The gelatin solution was evaporated to 40% solids. The gelatin solution was cooled to form a gel which crumbled to form lumps in the size range of 0.3 cm (1/8") to 1.2 c (1/2"). These lumps were stable when stored at room temperature. The gelatin lumps were used to make glue by melting them directly and heating them to 71 ° C (160 ° F). Conventional wetting agents, and bleach were mixed with the gelatin solution. Then glycerin, sugar, and magnesium sulfate were added to the gelatin solution. The mixture was cooled to form the finished glue.

Example 6 Gelatin of turkey bone waste - lumps used to make hydrolyzed protein for cosmetics The gelatin was extracted from the turkey bone residue (from the residue of the mechanical separation of the turkey meat from the turkey bones). The bone residue was mixed with water and heated to 82 ° C (180 ° F). The mixture was acidified to pH 3.5 with phosphoric acid. After mixing at this temperature and pH for one hour, the mixture was neutralized with calcium hydroxide and centrifuged to separate the gelatin liquor from the calcium phosphate and the remaining bone residue. Conservatives were added consisting of methyl p-hydroxybenzoate and propyl and quaternary amine. The gelatin solution was evaporated to a solids content of 40% and cooled to form a gel. The gel was shredded to form lumps in the size range of 0.3 cm (1/8") to 1.2 cm (1/2"). These lumps were stable when stored at room temperature. To make a solution of hydrolyzed collagen from the gelatin lumps, these were melted in a hot flask and heated to 60 ° C (140 ° F). Papain was added to the gelatin solution, which was maintained at 60 ° C (140 ° F) for two hours. The solution was then heated to 88 ° C (190 ° F) to inactivate the papain and filtered to produce a clear solution. The solution was evaporated at approximately 50% to give an amber solution, which was suitable for use as an ingredient of hydrolyzed protein in shampoos and other personal care products. The above specification, the examples and the data provide a complete description of the manufacture and use of the composition of the invention. Since many embodiments of the invention can be made without departing from the spirit and scope of the invention, the invention lies in the appended claims below.

It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Having described the invention as above,. Property is claimed as contained in the following:

Claims (30)

1. A composition of solid, hydrated protein lumps, the solid lump is characterized in that it comprises: a) 15 to 45% by weight of animal protein; and b) 40 to 85% by weight of water; where the lump has a particle size distribution such that 95% of lumps have a main dimension between 0.2 cm to 5 cm.

2. The grumo according to claim 1, characterized in that the animal protein comprises a collagen protein.

3. The grumo according to claim 1, characterized in that the animal protein comprises gelatin.

4. The crumb according to claim 3, characterized in that it is in the form of an amorphous solid having a larger dimension of at least 0.5 cm.

5. The crumb according to claim 3, characterized in that it is in the form of a cylindrical extrudate having a length of 1 cm to 5 cm and a diameter of 0.2 to 2 cm.

6. The crumb according to claim 2, characterized in that the lump comprises 25 to 35% by weight of gelatin.

7. The group according to claim 1, characterized in that it additionally comprises an inorganic salt.

8. The crumb according to claim 1, characterized in that it additionally comprises a food grade polyhydroxy compound.

9. The group according to claim 8, characterized in that the inorganic salt comprises a ferric salt.

l'O A method for making a lump of hydrated solid gelatin, the method is characterized in that it comprises: a) contacting a source of collagen animal tissue with an aqueous liquid at elevated temperature to solubilize the collagen and form a solution; b) separating - non-soluble solids from the solution; c) gelation of the solution comprising 10 to 50% by weight of dissolved solids, to form a gel; and d) the formation of the gel in a particulate lump having a larger dimension "of 0.2 to 5 cm.

11. The process according to claim 10, characterized in that the largest dimension of the lump is greater than 0.5 cm.

12. The process according to claim 10, characterized in that the pH of the solution is adjusted to neutral before gelation.

13. The process according to claim 10, characterized in that the pH of the solution is adjusted to 3.5-4.5 before gelation.

14. The process according to claim 13, characterized in that the gel additionally comprises a food grade polyhydroxy compound.

15. The process according to claim 10, characterized in that the elevated temperature, to solubilize the collagen is 49 to 82 ° C (120 to 180 ° F) and in step (c) the content of dissolved solids is adjusted to 10- 50% by weight of the solution.

16. The process according to claim 10, characterized in that in step

(c), a substantially neutral pH is a pH of 5.5 to 8.5.

17. The process according to claim 10, characterized in that a preservative is added after step (a).

18. The process according to claim 10, characterized in that the hydrogen peroxide is added to the solution after step (a) at a concentration of 1 to 1000 parts of hydrogen peroxide per million parts of the lump.

19. The process according to claim 10, characterized in that 0.1 to 10% by weight of an iron compound is added to the solution in the lump.

20. The process according to claim 10, characterized in that the gel is comminuted to form an amorphous particulate, wherein 90% of the particulate has a coarse particle size.

21. The process for making a solid hydrated gelatin lump, characterized in the process because it comprises: a) contacting a collagen animal tissue source with an aqueous liquid at an elevated temperature, to solubilize the collagen and form a solution;

b) the separation of the non-soluble solids from the solution; and d) gelling the solution, comprising 10 to 50% by weight of dissolved solids, in an extruder to form a regular gel solid comprising a cylindrical shape, a prismatic shape, or a cubic shape.

22. The process according to claim 21, characterized in that the elevated temperature to solubilize the collagen is 49 to 82 ° C (120 to 180 ° F) and in step (d) the content of dissolved solids is adjusted to 10-50% in weight of the solution.

23. The process according to claim 21, characterized in that the hydrogen peroxide preservative is added to the solution at a concentration of 1 to 1000 parts of hydrogen peroxide per million parts of the lump.

24. The process according to claim 21, characterized in that 1 to 10% by weight of the iron compound is added to the solution to form the lump.

25. The process according to claim 24, characterized in that the iron compound comprises iron oxide.

26. The process according to claim 21, characterized in that the extrudate is shredded to form a shredded extrudate having a length of at least 1 centimeter.

27. The process according to claim 21, characterized in that the pH of the solution is adjusted substantially to neutral before gelation.

28. The process according to claim 27, characterized in that a substantially neutral pH is a pH of 5.5 to 8.5.

29. The process according to claim 21, characterized in that the pH of the solution is adjusted to 3.5-4.5 before gelation.

30. The process according to claim 21, characterized in that the gel further comprises a food grade polyhydroxy compound.

SUMMARY OF THE INVENTION

A lump based on collagen or animal gelatin is described, and the processes for the preparation of the particulate lump, which are useful in the preparation of compositions based on collagen or gelatin. The lump is prepared by extracting the animal collagen from a source of animal tissue, and combining the collagen with sufficient water to form a composition comprising approximately 15 to 45% by weight of animal collagen and approximately 0.01 to 5% by weight of a stabilizer or conservator. Such a combination of materials can be solidified and then processed into a large particulate form. The large particulate comprises a product in the form of lumps of regular or amorphous form, of coarse or roughly divided lumps. The typical particle size of most of the lumps is approximately 0.2 to 5 cm. The grumo is easily manufactured, packaged, stored, handled and distributed. The grumo can easily be used as such. The material easily fuses into a site of use. The lump is also particularly adapted for use in combination with an aqueous diluent, to form a collagen or aqueous animal gelatin solution having a variety of uses. The aqueous solution of the lump can be elaborated with minimum heating to dissolve the lump in the aqueous liquid.