SI26387A - Procedure for neutralizing the negative taste of collagen peptides or collagen peptides and methylsulfonylmethane in liquid food supplements - Google Patents

Abstract

The invention relates to nutritional supplements containing high doses of collagen peptides or collagen peptides (KP) and methylsulfonylmethane (MSM), in the form of ready-made drinks. These are immediate oral consumption (TPU) solutions such as drinks, concentrated tonics and elixirs that are commercially attractive and viable and do not contain sugar. The characteristic of the aforementioned nutritional supplements is their distinctly bad taste, which is completely neutralized by using the invention described here. The invention significantly contributes to the fact that TPU solutions containing KP or KP and MSM are palatably acceptable to the user or their taste is pleasant for the user, despite the fact that they do not contain sugars.

Description

PROCEDURE FOR NEUTRALIZING NEGATIVE FLAVORS OF COLLAGEN PEPTIDES OR COLLAGEN PEPTIDES AND METHYLSULFONYLMETHANE IN LIQUIDS

DIETARY SUPPLEMENTS

Technical field of the invention

The subject of the invention are food supplements that contain collagen in the form of collagen peptides (KP), are additionally enriched with methylsulfonylmethane (MSM) and are ready for immediate oral consumption - TPU (ready-to drink - RTD), such as drinks, concentrated tonics and elixirs that are commercially interesting and viable and contain no sugar.

State of the art

Growing consumer awareness of trends in the beauty-from-within category requires the food industry to pay more attention to this promising segment. Caring for beauty is not just about caring for the surface of the skin, but requires a holistic approach in combination with a healthy diet.

The two most important active ingredients in this sector are collagen peptides (KP) and methylsulfonylmethane (MSM). Numerous clinical studies have shown that these two ingredients play a key role in the appearance of skin, hair and nails (Butavvan M. et al. (2017), Evans M. et al. (2021), Muizzuddin N. and Benjamin R. (2022 ), Pu S.-Y.; Huang, et al. (2023)).

Since they work through different mechanisms of action, there is a high probability that the combination of the two ingredients works synergistically.

Although nutritional supplements in the form of capsules, tablets and soft gels have been and still are the dominant form of this type of nutritional supplements from the beginning, beauty nutrition products are also present in liquid form, such as: TPU drinks, concentrated tonics and elixirs , as they are a convenient form of dietary supplement for the consumer.

However, the active ingredients are often accompanied by an unpleasant aroma, which is reflected in the smell, texture and taste. The recommended daily doses for KP and MSM are high, over 1 g, which represents a special challenge for the development of new products (eng.: new product development - NPD) for TPU liquid products.

In addition, capsules, tablets and soft gels are less or even unsuitable for oral intake of the active ingredient with a high recommended intake (above 1 g) due to volume limitation.

When KP and MSM are present in the recipe at the same time, their distinctly unpleasant flavors are expressed, which further complicates the development of a consumer-acceptable and commercially viable format (eg: TPU with low volume intake).

Until a few years ago, preparations containing KP and MSM in the form of powder, capsules and tablets dominated the market. Recently, however, there has been an increasing trend in demand for liquid products, especially in the category of nutritional beauty products.

The unpleasant taste of KP and MSM can be softened by their high dilution, since only this can be softened in a larger amount of solvent, for example water. However, a very dilute solution form of the product is not convenient, convenient and economical.

A common and also partially successful practice to improve the taste of the mentioned ingredients involves adding excess amounts of caloric sugars. Sugars have the property of so-called permanent sweetness and can mask the taste of other ingredients in high concentration.

The excess sugar content is compensated by a high concentration of organic acids. This form of solution has negative health effects associated with excessive sugar consumption.

In addition, KP in combination with sugars undergo a process called the Maillard reaction, which leads to unwanted darkening of the solution, unpleasant taste, loss of essential amino acids of KP and even the formation of carcinogenic substances.

Collagen is the main structural protein in the extracellular space and is found in various connective tissues of the body. As the main component of connective tissue, it is the most abundant protein in mammals.

When KP is taken orally, it often has a taste and smell that is unpleasant and bothersome to most people, especially when the KP is not diluted in a large amount of water.

MSM is an organic sulfur-containing compound that occurs naturally in various fruits, vegetables, grains, animals and humans.

As such or diluted in a small amount of water, MSM has a distinctly bitter taste and is unpleasant for most people, which is the main reason that manufacturers usually use MSM in capsule or tablet formulations, which prevent sensory contact when taken orally. taste. In the case of powders, to soften the unpleasant bitter taste, MSM must be previously diluted in large quantities of water.

This shows the need for the development of new food supplements for immediate oral consumption (TPU) that contain collagen peptides (KP) with added methylsulfonylmethane (MSM) and at the same time have a pleasant taste. The aforementioned solutions (TPU) containing KP and MSM in a high dose (over 1 g) are more acceptable to the consumer, as they do not taste bad and at the same time do not contain sugars.

Overview of existing solutions

In order to neutralize the bad taste of KP and MSM, various solutions have appeared on the market that use different compounds for this purpose, such as: malt extract (JP5813304B2), glycophospholipid mixtures (W02015156246A1, US20170028032A1), maltol, ethyl maltol, vanillin, ethyl vanillin . -3-hexenol (JP2010222287A), vanillin, vanillin derivatives and honey (JP2006076930A, FR3073368A1).

In none of the above examples was 3,7-dimethylocta2,6-dienal or citral used for flavor neutralization. The proposer unexpectedly found that 3,7-dimethylocta-2,6-dienal completely neutralizes the distinctly bitter taste of KP, MSM or a mixture of KP and MSM, which is used in the TPU solution, compared to existing solutions.

Subject of the invention:

The subject of the invention is

A)

- A process of neutralizing negative flavors to prepare a water-based oral solution such as potions, concentrated tonics and elixirs, preferably as a TPU solution or even more preferably a high collagen peptide (KP) solution. Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, especially KP in a concentration not less than 8.0% w/w or not less than the range 8.0 - 8.6% v/v, preferably not less than 8.6% w/w, preferably KP in an amount greater than 8.6% w/w, and •3,7-dimethylocta-2,6-dienal or citral (CAS No. 106-26-3 ), preferably in an amount not less than 0.009% w/w.

- the process of neutralizing negative flavors to prepare a sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or even more preferably a solution with a high content of collagen peptides ( CP). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, especially KP in a concentration not less than 8.0% w/w or not less than the range 8.0 - 8.6% w/w, preferably not less than 8.6% w/w, preferably KP in an amount greater than 8.6% w/w, and •3,7-dimethylocta-2,6-dienal or citral (CAS No. 106-26-3 ), preferably in an amount not less than 0.009% w/w.

B)

- A process of neutralizing negative flavors to prepare a water-based oral solution, such as: drinks, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or even better a solution with a high content of collagen peptides (KP) and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, especially KP in a concentration not less than 8.0% w/w or not less than the range 8.0 - 8.6% w/w, preferably not less than 8.6% w/w, even better KP in an amount greater than 8.6% w/w, • Methylsulfonylmethane (MSM), preferably highly concentrated MSM, even better MSM in a concentration not less than 3.0 % w/w or not less than the range of 3.0 - 3.4% w/w, preferably not less than 3.4% v/v, more preferably MSM in an amount greater than 3.4% w/w , and • 3,7-dimethylocta-2,6-dienal or citral (CAS No. 106-26-3), preferably in an amount not less than 0.012% w/w.

- the process of neutralizing negative flavors to prepare a sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or even better a solution with a high content of collagen peptides (KP ) and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, especially KP in a concentration not less than 8.0% w/w or not less than the range 8.0 - 8.6% w/w, preferably not less than 8.6% w/w, even better KP in an amount greater than 8.6% w/w, • Methylsulfonylmethane (MSM), preferably highly concentrated MSM, even better MSM in a concentration not less than 3.0 % w/w or not less than the range of 3.0 - 3.4% w/w, preferably not less than 3.4% w/w, more preferably MSM in an amount greater than 3.4% v/v, and •3,7-dimethylocta-2,6-dienal or citral (CAS No. 106-26-3), preferably in an amount not less than 0.012% w/w.

Detailed description of the invention

The applicant has surprisingly and unexpectedly developed a process for the preparation of a water-based oral solution such as: potions, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or even better a high collagen peptide (KP) solution ) and/or methylsulfonylmethane (MSM), which has a pleasant taste.

Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in a concentration not less than 100 g/L, even more preferably KP in a concentration higher than 100 g/L, and • 3,7-dimethylocta- 2,6-dienal, preferably in an amount not less than 0.009% w/w.

Additionally, a preferred form of the present invention is a new sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an instant oral solution (TPU) or even better a solution with a high content of collagen peptides ( CP). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in a concentration not less than 100 g/L, even more preferably KP in a concentration higher than 100 g/L, and • 3,7-dimethylocta- 2,6-dienal, preferably in an amount not less than 0.009% w/w.

Additionally, a preferred form of the present invention is a novel water-based oral solution, such as e.g.: drinks, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or more preferably a high collagen peptide (KP) solution. . Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in an amount not less than 8.0% w/w or not less than the range 8.0 - 8.6% w/w, preferably m less of 8.6% w/w, even more preferably KP in an amount higher than 8.6% w/w, and • 3,7-dimethylocta-2,6-dienal, preferably in an amount not less than 0.009% w /w.

Additionally, a preferred form of the present invention is a new sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an instant oral solution (TPU) or even better a solution with a high content of collagen peptides ( CP). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in an amount not less than 8.0% or not less than the range of 8.0 - 8.6% w/w, preferably not less than 8, 6% v/v, even more preferably KP in an amount higher than 8.6% w/v, and • 3,7-dimethylocta-2,6-dienal, preferably in an amount not less than 0.009% w/w.

Additionally, a preferred form of the present invention is a novel water-based oral solution, such as e.g.: drinks, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or more preferably a high collagen peptide (KP) solution. and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in a concentration not less than 100 g/L, even more preferably KP in a concentration higher than 100 g/L, • Methylsulfonylmethane (MSM), preferably high concentrated MSM, even more preferably MSM in a concentration not less than 40 g/L, even more preferably MSM in a concentration higher than 40 g/L, and • 3,7-dimethylocta-2,6-dienal, preferably in an amount, which is not less than 0.012% v/v.

Additionally, a preferred form of the present invention is a new sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an instant oral solution (TPU) or even better a solution with a high content of collagen peptides ( KP) and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in a concentration not less than 100 g/L, even more preferably KP in a concentration higher than 100 g/L, • Methylsulfonylmethane (MSM), preferably high concentrated MSM, even more preferably MSM in a concentration not less than 40 g/L, even more preferably MSM in a concentration higher than 40 g/L, and • 3,7-dimethylocta-2,6-dienal, preferably in an amount, which is not less than 0.012% w/w.

Additionally, a preferred form of the present invention is a novel water-based oral solution, such as e.g.: drinks, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or more preferably a high collagen peptide (KP) solution. and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in an amount not less than 8.0% \n/\n or not less than the range of 8.0 - 8.6% w/w, preferably not less than 8.6% w/w, even more preferably KP in an amount higher than 8.6% w/w, • Methylsulfonylmethane (MSM), preferably highly concentrated MSM, even more preferably MSM in an amount not less than 3 .0% \n/\n or not less than the range of 3.0 - 3.4% w/w, preferably not less than 3.4% w/w, more preferably MSM in an amount greater than 3.4% w /\n, and • 3,7-dimethylocta-2,6-dienal, preferably in an amount not less than 0.012% w/w.

Additionally, a preferred form of the present invention is a novel sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an instant oral solution (TPU) or even better a high collagen peptide (KP) solution ) and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in an amount not less than 8.0% w/w or not less than the range of 8.0 - 8.6% w/w, preferably not less of 8.6% w/w, even more preferably KP in an amount higher than 8.6% vj/w, • Methylsulfonylmethane (MSM), preferably highly concentrated MSM, even more preferably MSM in an amount not less than 3.0 % w/w or not less than the range of 3.0 - 3.4% w/w, preferably not less than 3.4% w/w, more preferably MSM in an amount greater than 3.4% w/w, and • 3,7-dimethylocta-2,6-dienal, preferably in an amount not less than 0.012% w/w.

The solution for immediate oral consumption (TPU) which is the subject of the invention is preferably an aqueous solution, contains a solvent, preferably water, in an amount not greater than 80 g, such as for example 70 g - 80 g per 100 g of drinking solution, preferably not more than 70 g, such as 60 g - 70 g per 100 g of drinking solution, even more preferably not more than 60 g per 100 g of drinking solution, and most preferably less than 60 g per 100 g of drinking solution.

The TPU drinking solution that is the subject of the invention may also contain additional ingredients, including: sweeteners, vitamin-mineral mixtures, dyes, flavors, preservatives, antioxidants, pH stabilizers or mixtures thereof, in a total amount of 5 to 15 g per 100 g drinking solution, preferably from 5 to 15 g per 100 g of the final solution.

Drinking solution(s), especially aqueous solution(s) such as drink(s), concentrated tonics and elixirs, even more preferably than an immediate oral solution (TPU), even more preferably than a highly concentrated collagen peptide solution(s) ( KP) or collagen peptides (KP) and methylsulfonylmethane (MSM), especially sugar-free solutions, according to the aforementioned invention, additionally contain:

sweeteners such as sugar alcohols, artificial sweeteners such as: sorbitol, mannitol, acesulfame K, aspartame, cyclamates, isomalt, saccharins, sucralose, thaumatin, neohesperidin DC, neotame, aspartame-acesulfame salt, maltitol, lactitol, xylitol, erythritol, steviol glycosides or their combination, in an amount not less than 0.01 g per 100 g of drinking solution, preferably in the range of 0.01 g to 15 g per 100 g of TPU solution;

optional vitamins and mineral mixtures, such as: L-ascorbic acid, D-biotin, cholecalciferol, nicotinamide, pyridoxine hydrochloride, zinc gluconate, magnesium citrate, in an amount that, if present, does not exceed 2 g per 100 g of TPU solution;

if desired, dyes such as: carotenes, azo dyes, chlorophylls, lycopene, caramels, coloring foods, in an amount that, if present, does not exceed 1 g per 100 g of TPU solution;

optional flavorings such as: flavoring substances, natural flavoring substances, flavored preparations, foods with flavoring properties, in an amount that, if present, does not exceed 1 g per 100 g of TPU solution.

optionally preservatives such as: sodium benzoate, potassium sorbate, in an amount not exceeding 0.2 g per 100 g of TPU solution, optionally antioxidants such as: ascorbic acid, alpha-tocopherol, in an amount not exceeding 1 g per 100 g of TPU solution, optionally pH stabilizers such as: citric acid, malic acid, lactic acid, phosphoric acid, in an amount not exceeding 1 g per 100 g of TPU solution.

Additionally, a preferred form of the present invention is a new water-based oral solution such as e.g.: drinks, concentrated tonics and elixirs, preferably an instant oral solution (TPU) or even better a high collagen peptide (KP) solution. Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in a concentration not less than 100 g/L, even more preferably KP in a concentration higher than 100 g/L, • 3,7-dimethylocta-2 ,6-dienal, preferably in an amount not less than 0.012% \n/\n, and • sweetener/a in an amount not less than 0.01% w/w, preferably in the range of 0.01% w/ w to 15% w/w.

Additionally, a preferred form of the present invention is a novel sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an instant oral solution (TPU) or even better a high collagen peptide (KP) solution ). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in a concentration not less than 100 g/L, even more preferably KP in a concentration higher than 100 g/L, • 3,7-dimethylocta-2 ,6-dienal, preferably in an amount not less than 0.012% \n/\n, and • sweetener/a in an amount not less than 0.01% \n/w, preferably in the range of 0.01% w /w up to 15% \n/\n.

Additionally, a preferred form of the present invention is a novel water-based oral solution, such as e.g.: drinks, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or more preferably a high collagen peptide (KP) solution. . Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in an amount not less than 8.0% or not less than the range of 8.0 - 8.6% w/w, preferably not less than 8, 6% w/w, even more preferably KP in an amount higher than 8.6% w/w, • 3,7-dimethylocta-2,6-dienal, preferably in an amount not less than 0.009% w/\n, and • sweetener/s in an amount of not less than 0.01% w/w, preferably in the range of 0.01% w/w to 15% w/w.

Additionally, a preferred form of the present invention is a new sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an instant oral solution (TPU) or even better a solution with a high content of collagen peptides ( CP). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in an amount not less than 8.0% or not less than the range of 8.0 - 8.6% v/v, preferably not less than 8, 6% w/w, even more preferably KP in an amount higher than 8.6% w/w, • 3,7-dimethylocta-2,6-dienal, preferably in an amount not less than 0.009% \n/\n , and • sweetener/s in an amount of not less than 0.01% w/w, preferably in the range of 0.01% w/w to 15% w/w.

Additionally, a preferred form of the present invention is a novel water-based oral solution, such as e.g.: drinks, concentrated tonics and elixirs, preferably an instant oral solution (TPU) or even better a high collagen peptide (KP) solution. and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in a concentration not less than 100 g/L, even more preferably KP in a concentration higher than 100 g/L, • Methylsulfonylmethane (MSM), preferably high concentrated MSM, even more preferably MSM in a concentration not less than 40 g/L, even more preferably MSM in a concentration higher than 40 g/L, • 3,7-dimethylocta-2,6-dienal, preferably in an amount that not less than 0.012% w/w, and • sweetener/a in an amount not less than 0.01% preferably in the range of 0.01% w/w to 15% w/\n.

Additionally, a preferred form of the present invention is a new sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an instant oral solution (TPU) or even better a solution with a high content of collagen peptides ( KP) and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in a concentration not less than 100 g/L, even more preferably KP in a concentration higher than 100 g/L, • Methylsulfonylmethane (MSM), preferably high concentrated MSM, even more preferably MSM in a concentration not less than 40 g/L, even more preferably MSM in a concentration higher than 40 g/L, • 3,7-dimethylocta-2,6-dienal, preferably in an amount that not less than 0.012% w/w, and • sweetener/s in an amount not less than 0.01% w/w, preferably in the range of 0.01% w/w to 15% w/\N.

Additionally, a preferred form of the present invention is a novel water-based oral solution, such as e.g.: drinks, concentrated tonics and elixirs, preferably an instant oral solution (TPU) or even better a high collagen peptide (KP) solution. and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in an amount not less than 8.0% w/w or not less than the range of 8.0 - 8.6% w/w, preferably not less of 8.6% w/w, even more preferably KP in an amount higher than 8.6% w/w, • Methylsulfonylmethane (MSM), preferably highly concentrated MSM, even more preferably MSM in an amount not less than 3.0 % w/w or not less than the range 3.0 - 3.4% w/w, preferably not less than 3.4% w/w, even more preferably MSM in an amount higher than 3.4% w/w, • 3,7-dimethylocta-2,6-dienal, preferably in an amount not less than 0.012% w/w, and • sweetener/a in an amount not less than 0.01% w/w, preferably in the range of 0 .01% w/w to 15% w/w.

Additionally, a preferred form of the present invention is a novel sugar-free water-based oral solution such as: drinks, concentrated tonics and elixirs, preferably as an immediate oral solution (TPU) or even better a solution with a high content of collagen peptides ( KP) and methylsulfonylmethane (MSM). Said TPU solution contains:

• Collagen peptides (KP), preferably highly concentrated KP, even more preferably KP in an amount not less than 8.0% w/w or not less than the range of 8.0 - 8.6% w/w, preferably not less of 8.6% \n/\n, even more preferably KP in an amount higher than 8.6% w/w, • Methylsulfonylmethane (MSM), preferably highly concentrated MSM, even more preferably MSM in an amount not less than 3 .0% w/w or not less than the range of 3.0 - 3.4% w/w, preferably not less than 3.4% w/w, more preferably MSM in an amount greater than 3.4% \n/ \n, • 3,7-dimethylocta-2,6-dienal, preferably in an amount not less than 0.012% w/w, and • sweetener/a in an amount not less than 0.01% w/w, preferably in the range of 0.01% w/w to 15% w/w.

Definitions

Solution for drinking and Solution for immediate oral consumption - TPU (Eng.: ready to drink -RTD)

Drinking solution refers to a solution that can be consumed by humans or living things in general, while Immediate oral solution - TPU refers to packaged beverages that are sold in ready-to-drink form. Unlike traditional drink mixes, powders or products for preparing tea or coffee at home, the solution for immediate oral consumption - TPU can be drunk immediately after purchase.

Collagen peptides (KP)

Collagen is the basic structural protein in the extracellular matrix found in various connective tissues of the body. As the main component of connective tissue, it is thus the most common protein in mammals.

Collagen peptides (KP) derived from pork, fish, poultry or cattle are gaining popularity for their health benefits. Numerous clinical studies have shown that regular daily consumption of KP in the form of a dietary supplement improves the condition and structure of the skin and helps prevent premature aging. In the form of a dietary supplement, KP also benefits hair, nails and connective tissue. They inhibit the formation of wrinkles and slow down other signs of aging. They help the skin to maintain softness and flexibility and improve the hydration level of the epidermis.

The effective dose of KP is 2.5 g to 15 g per day.

When KPs are taken orally, they often have a distinctive taste and smell that many people find unpleasant, especially when the collagen is not diluted in a large amount of water.

Methylsulfonylmethane (MSM)

MSM is an organic sulfur-containing compound that occurs naturally in a variety of fruits, vegetables, grains, animals, and humans.

Although few clinical studies have been conducted, MSM has shown promising therapeutic properties in in vitro and animal studies. It has shown potential in improving skin health, reducing wrinkles, repairing joints and other areas. Regular consumption of MSM in doses of 1 g or more has shown a positive effect on skin health and reduction of skin wrinkles.

MSM alone or diluted in a small amount of water has a bitter taste and is unpleasant for most people. Therefore, manufacturers usually use MSM in dry formulations in the form of capsules or tablets, which prevents direct contact with the taste receptors on the tongue. In the case of liquid products for oral consumption, MSM has to be diluted in large amounts of water due to its unpleasant taste, which only partially mitigates its bitter taste.

Sugar or sweeteners with nutritional value

According to the invention, the terms sugars or sweeteners with nutritional value mean monosaccharides, disaccharides or oligosaccharides and foods containing these substances and used for their sweetening properties.

Sweeteners

According to the invention, by sweeteners we mean sweeteners without nutritional value, such as sugar alcohols, artificial sweeteners that are considered food additives and are substances used to give a sweet taste to foods or are final preparations from sweeteners. They are very low in calories or contain no calories at all. The following substances are considered as sweeteners according to this invention: sorbitol, mannitol, acesulfame K, aspartame, cyclamates, isomalt, saccharins, sucralose, thaumatin, neohesperidin DC, neotame, aspartame-acesulfame salt, maltitol, lactitol, xylitol, erythritol, steviol glycosides.

Aqueous solution

According to the invention, by an aqueous solution or a water-based solution is meant a solution in which the solvent is water.

Implementation examples and sensory testing

The solution(s) according to the present invention intended for oral consumption are prepared by dissolving KP, preferably in an amount not less than 8.0% w/w or in a range not less than 8.0 - 8.6% w/w or an amount preferably not less than 8.6% w/w, where the weight percent(s) (% w/w) is calculated per 100 parts by weight of the final solution (and optional MSM, preferably in an amount of not less than 3.0% w/w, not less than the range of 3.0 - 3.4% w/w, preferably not less than 3.4% v/v, even more preferably MSM in an amount greater than 3.4% w/w, where the weight percent (% w/w) is calculated per 100 parts by weight of the final solution), in a suitable solvent such as water, where only this heated to 60 - 70 °C.

Vitamin-mineral mixture (optional), sweeteners as optional components, dyes (optional), flavorings containing 3,7-dimethylocta-2, 6-dienal, preferably in an amount not less than 0.009% w/w when only KP is dissolved, or preferably in an amount not less than 0.012% w/w when both KP and MSM are dissolved, wherein the weight percent/- ! calculated per 100 parts by weight of the final solution, preservatives (optional) and antioxidants (optional). The final solution(s), which is/are the subject of the invention, prepared according to the described procedure, is pH-adjusted and pasteurized.

The invention is described below in a few non-limiting examples of its implementation.

Examples:

Aqueous solution of KP containing 3,7-dimethylocta-2,6-dienal (A)

Several KP solutions containing 3,7dimethylocta-2,6-dienal have been prepared by a process consistent with the present invention. All solutions were prepared by dissolving in water: KP and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants. All solutions contain KP in the amount of 8.6 g per 100 g of the final solution and the same types of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, whereby each ingredient is always present in the same amount in each of the final solutions.

Some of these solutions additionally contain 3,7-dimethylocta-2,6-dienal at an amount of 0.005 g per 100 g of the final solution, the solution(s) are then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP A (not according to the invention).

The rest of the above-mentioned KP solutions contain 3,7-dimethylocta-2,6-dienal in an amount of 0.009 g per 100 g of the final solution, which is/are then pH-adjusted and pasteurized to ensure their nutritional safety . These final solutions were designated as Solutions KP A (according to the invention).

Comparative aqueous solution KP (B)

Several KP solutions were prepared by a process consistent with the present invention. All solutions were prepared by dissolving in water: KP and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of KP solution A. All solutions contain KP in an amount of 8.6 g per 100 g of final solutions and the same type of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, whereby each ingredient is always present in the same amount in each of the final solutions.

This solution(s) is/are then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP B (not in accordance with the invention).

Comparative aqueous solution of KP with the addition of menthol (C)

Following a process consistent with the present invention, several KP solutions were prepared to which menthol was added. Only this was added with the assumption that due to its organoleptic so-called cooling effect, prevailed over the unpleasant taste of CP.

All solutions were prepared by dissolving in water: KP and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of KP solution A. All solutions contain KP in an amount of 8.6 g per 100 g of final solutions and the same type of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, whereby each ingredient is always present in the same amount in each of the final solutions.

Menthol has been added to these solutions at a rate of 0.01 g per 100 g of the final solution, which is/are then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Reference Solutions KP C (not in accordance with the invention).

Comparative aqueous solution of KP with added sweeteners (D)

According to the procedure consistent with the present invention, several aqueous solutions of KP were prepared with the addition of sweeteners in a total amount of 15 g per 100 g of the final solutions.

All solutions were prepared by dissolving in water: KP and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of KP solution A. All solutions contain KP in an amount of 8.6 g per 100 g of final solutions and the same type of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, whereby each ingredient is always present in the same amount in each of the final solutions.

Sweeteners have been added to these solutions in a total amount of 15 g per 100 g of the final solution, which is/are then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP D (not in accordance with the invention).

Comparative aqueous CP solution containing 2-hydroxypropyl-B-cyclodextrin (E)

Several aqueous solutions of KP containing 2-hydroxypropyl-β-cyclodextrin have been prepared by a process consistent with the present invention. 2-Hydroxypropyl-P-cyclodextrin was added due to its specific property of being able to form an inclusion complex with the host molecule (KP), thus masking the taste of the host molecule (KP).

All solutions were prepared by dissolving in water: KP and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of KP solution A. All solutions contain KP in an amount of 8.6 g per 100 g of final solutions and the same type of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, whereby each ingredient is always present in the same amount in each of the final solutions.

2-Hydroxypropyl-B-cyclodextrin was added to these solutions at a rate of 4 g per 100 g of the final solution, which was then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP E (not in accordance with the invention).

Comparative aqueous CP solution containing sodium chloride (F)

Following a process consistent with the present invention, several aqueous solutions of KP were prepared with the addition of sodium chloride. Only this was added with the assumption that it would reduce the bitter taste of dissolved KP due to its interaction with the sense of taste.

All solutions were prepared by dissolving in water: KP and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of KP solution A. All solutions contain KP in an amount of 8.6 g per 100 g of final solutions and the same type of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, whereby each ingredient is always present in the same amount in each of the final solutions.

Sodium chloride was added to these solutions at a rate of 0.5 g per 100 g of the final solution, which was then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Reference Solutions KP F (not in accordance with the invention).

Comparative aqueous solution of CP containing fructose (G)

According to a process consistent with the present invention, several aqueous solutions of KP with the addition of fructose were prepared. Only this was added under the assumption that, due to its organoleptic properties, it would mask the taste of KP and thus reduce the bitter taste of dissolved KP.

All solutions were prepared by dissolving in water: KP and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of KP solution A. All solutions contain KP in an amount of 8.6 g per 100 g of final solutions and the same type of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, whereby each ingredient is always present in the same amount in each of the final solutions.

Fructose has been added to these solutions in an amount of 15 g per 100 g of the final solution, which is then pH-adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP G (not in accordance with the invention).

Aqueous solution of KP and MSM containing 3,7-dimethylocta-2,6-dienal (a)

Following a procedure consistent with the present invention, several solutions of collagen peptides (CP) and methylsulfonylmethane (MSM) with the addition of 3,7-dimethylocta-2,6-diene were prepared. All solutions were prepared by dissolving in water: KP, MSM and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants. All solutions contain KP in the amount of 8.6 g per 100 g of the final solution, MSM in the amount of 3.4 g per 100 g of the final solution and the same types of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, each of which ingredient always present in the same amount in each of the final solutions.

Some of these solutions additionally contain 3,7-dimethylocta-2,6-dienal in an amount of 0.009 g per 100 g of the final solution, the solution(s) are then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP and MSM a (not in accordance with the invention).

The remainder of the above-mentioned KP and MSM solutions contain 3,7-dimethylocta-2,6-dienal in an amount of 0.012 g per 100 g of the final solution, which is/are then pH-adjusted and pasteurized to ensure their food security. These final solutions were designated as Solutions KP and MSM a (according to the invention).

Comparative aqueous solution of KP and MSM (b)

Several solutions of KP and MSM were prepared by a process consistent with the present invention. All solutions were prepared by dissolving in water: KP, MSM and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of the KP and MSM a solution. All solutions contain KP in the amount of 8.6 g per 100 g of the final solution, MSM in the amount of 3.4 g per 100 g of the final solution and the same types of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, each of which ingredient always present in the same amount in each of the final solutions.

This solution(s) is/are then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP b (not in accordance with the invention).

Comparative aqueous solution of KP and MSM with the addition of menthol (c)

Following a process consistent with the present invention, several solutions of KP and MSM to which menthol was added were prepared. Only this was added with the assumption that due to its organoleptic so-called cooling effect, overcame the unpleasant taste of CP and MSM.

All solutions were prepared by dissolving in water: KP, MSM and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of the KP and MSM a solution. All solutions contain KP in the amount of 8.6 g per 100 g of the final solution, MSM in the amount of 3.4 g per 100 g of the final solution and the same types of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, each of which ingredient always present in the same amount in each of the final solutions.

Menthol was added to these solutions at a rate of 0.02 g per 100 g of the final solution, which was then pH-adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP and MSM c (not in accordance with the invention).

Comparative aqueous solution of KP and MSM with added sweeteners (d)

According to the procedure consistent with the present invention, several aqueous solutions of KP were prepared with the addition of sweeteners in a total amount of 15 g per 100 g of the final solutions.

All solutions were prepared by dissolving in water: KP, MSM and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of the KP and MSM a solution. All solutions contain KP in the amount of 8.6 g per 100 g of the final solution, MSM in the amount of 3.4 g per 100 g of the final solution and the same types of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, each of which ingredient always present in the same amount in each of the final solutions.

Sweeteners have been added to these solutions in a total amount of 15 g per 100 g of the final solution, which is/are then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP and MSM d (not in accordance with the invention).

Comparative aqueous solution of CP and MSM containing 2-hydroxypropyl-p-cyclodextrin (e)

Following a process consistent with the present invention, several aqueous solutions of KP and MSM containing 2-hydroxypropyl-p-cyclodextrin were prepared. 2-Hydroxypropyl p-cyclodextrin was added due to its specific property that it can form an inclusion complex with the host molecule (KP and MSM), thereby masking the taste of the host molecule (KP and MSM).

All solutions were prepared by dissolving in water: KP, MSM and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants as in the case of the solution

KP and MSM a. All solutions contain KP in the amount of 8.6 g per 100 g of the final solution, MSM in the amount of 3.4 g per 100 g of the final solution and the same types of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, each of which ingredient always present in the same amount in each of the final solutions.

2-Hydroxypropyl^-cyclodextrin was added to these solutions at a rate of 5 g per 100 g of the final solution, which was then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP and MSM e (not in accordance with the invention).

Comparative aqueous solution of CP and MSM containing sodium chloride (f)

Following a process consistent with the present invention, several aqueous solutions of KP and MSM were prepared with the addition of sodium chloride. Only this was added with the assumption that it would reduce the bitter taste of KP and MSM in solution due to its interaction with the sense of taste.

All solutions were prepared by dissolving in water: KP, MSM and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of the KP and MSM a solution. All solutions contain KP in the amount of 8.6 g per 100 g of the final solution, MSM in the amount of 3.4 g per 100 g of the final solution and the same types of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, each of which ingredient always present in the same amount in each of the final solutions.

Sodium chloride was added to these solutions at a rate of 0.8 g per 100 g of the final solution, which was then pH adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP and MSM f (not in accordance with the invention).

Comparative aqueous solution of CP and MSM containing fructose (g)

Following a process consistent with the present invention, several aqueous solutions of KP and MSM with the addition of fructose were prepared. Only this was added under the assumption that, due to its organoleptic properties, it would mask the taste of KP and MSM and thus reduce their bitter taste in the solution.

All solutions were prepared by dissolving in water: KP and always the same vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives and antioxidants, as in the case of KP and MSM solution a. All solutions contain KP in the amount of 8.6 g per 100 g of the final solution, MSM in the amount of 3.4 g per 100 g of the final solution and the same types of vitamin-mineral mixtures, sweeteners, dyes, aromas, preservatives, antioxidants, each of which ingredient always present in the same amount in each of the final solutions.

Fructose has been added to these solutions in an amount of 16 g per 100 g of the final solution, which is then pH-adjusted and pasteurized to ensure their nutritional safety. These final solutions were designated as Comparative Solutions KP and MSM g (not in accordance with the invention).

Sensory testing of cases

On the part of consumers, as part of the sensory test, the effectiveness of the agent/ingredient for masking/masking the taste and the minimum necessary concentration for masking/masking the bitter/unpleasant taste and smell of solutions containing a high concentration of KP or a combination of KP and MSM was evaluated.

Comparisons were made between Solutions KP A and Solutions CP and MSM a, both in accordance with the present invention, and all Comparative CP Solutions A, B, C, D, E, F and G and Comparative

CP and MSM solutions a, b, c, d, e, f and g.

Evaluation of the sensory properties and effectiveness of the off-taste masking approaches was performed with a panel of 20 volunteers, with the solutions prepared in accordance with the present invention achieving the highest acceptability scores in the Hedonic Test and being preferred over all comparative solutions.

The results of the average scores of the Hedonic test are presented in Table 1 and Table 2.

Table 1

Solutions Degree of reduced bitterness Dissolve at KP A_____ 1 Comparative solution KP A__ 5 Comparative solution KP B__________ 5 Comparative solution KP C___ 4 Comparative solution KP D ________________ 3 Comparative solution KP E____________________ 3 Comparative solution KP F____________________ 3 Comparative solution KP G _______________ 1

Sensory test, scale: 1 - No bitter taste, 2 - Less bitter taste, 3 4 - Perceptibly bitter taste, 5 - Very bitter taste

Table 2

Solutions Degree of reduced bitterness KP and MSM solution a 1 Comparative solution of KP and MSM a 4 ____ Comparative solution of KP and MSM b 5 Comparative solution of KP and MSM c 4 Comparative solution of KP and MSM d 4 Comparative solution of KP and MSM e 4 Comparative solution of KP and MSM f 3 Comparative solution of KP and MSM g 1______________________________________

Sensory test, scale: 1 - No bitter taste, 2 - Less bitter taste, 3 - Permanently bitter taste,

- Perceptibly bitter taste, 5 - Very bitter taste

References

Butawan, M„ Benjamin, R. L„ & Bloomer, R. J. (2017). Methylsulfonylmethane: Applications and Safety of a Novel Dietary Supplement. Nutrients, 9(3), 290.

Evans, M., Lewis, E.D., Zakaria, N., Pelipyagina, T., & Guthrie, N. (2021). A randomized, tripleblind, placebo-controlled, parallel study to evaluate the efficacy of a freshwater marine collagen on skin wrinkles and elasticity. Journal of cosmetic dermatology 20(3), 825-834.

Muizzuddin, N., & Benjamin, R. (2022). Beauty from within: Oral administration of a sulfur-containing supplement methylsulfonylmethane improves signs of skin aging. International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal International de vitaminologie et de nutrition, 92(3-4), 182-191.

Pu, S.-Y; Huang, Υ.-L; Pu, C.-M.; Kang, Υ.-Ν.; Hoang, K.D.; Chen, K.-H.; Chen, C. (2023). Effects of Oral Collagen for Skin Anti-Aging: A Systematic Review and Meta-Analysis. Nutrients, 15, 2080.

Claims (12)

PATENT CLAIMS 1. The process of neutralizing the negative flavors of collagen peptides or collagen peptides (KP) and methylsulfonylmethane (MSM) in liquid nutritional supplements such as pre-prepared drinks, instant oral solution (TPU) and containing: a. Collagen peptides (KP), preferably a high concentration of KP, and b. 3,7-dimethylocta-2,6-dienal. 2. The neutralization process according to claim 1, characterized in that it contains 3,7-dimethylocta-2,6dienal in an amount of at least 0.009% w/w. 3. The neutralization process according to claim 1, characterized in that the KP concentration is at least 100g/L, preferably higher than 100g/L. 4. The neutralization process according to claims 1 and 2, characterized in that KPs are present in an amount not less than 8.0 - 8.6% vj/vj, preferably greater than 8.6% w/w. 5. The neutralization process according to claim 1, characterized in that it contains methylsulfonylmethane (MSM). 6. The neutralization process according to claim 5, characterized in that it contains 3,7-dimethylocta-2,6dienal in an amount of at least 0.012% w/w. 7. The neutralization process according to claims 5 and 6, characterized in that the concentration of MSM is at least 40 g/L, preferably higher than 40 g/L. 8. The neutralization process according to claims 5 and 6, characterized in that the MSM content is at least 3.0 3.4% w/w, preferably greater than 3.4% w/w. 9. The neutralization process according to any one of the preceding claims, characterized in that said solution is intended for immediate oral consumption (TPU). 10. The neutralization process according to any of the preceding claims, characterized in that said solution is without added sugar. 11. The neutralization process according to any one of the preceding claims, characterized in that said solution is water-based. 12. The neutralization process according to any of the preceding claims, characterized in that said solution additionally contains sweetener/s in an amount not less than 0.01%, preferably in the range of 0.01% w/w to 15% w/w.