ANSWER

The native collagen is heat-unstable due to its product nature. However, there are commercial collagen in the market such as hydrolysed collagen which can be incorporated into UHT beverages. Beverages containing hydrolyzed collagen is sterilized in UHT-sterilizer at 137° C (WIPO Patent No. WO2016113613 A1, 2016).

Collagen breakdown is dependent on factors including temperature and time. High temperature and long period (about 20 minutes) of exposure to heat accelerate the collagen denaturation (Dumitriu & Popa, 2013).

By referring to WIPO Patent No. WO2016113613 A1 (2016), the beverage is sterilized in UHT condition at 137° C for 4.2 seconds with a shelf life of 12 months when stored at 25° C.

According to Food Regulations 1985, there are no specific regulation on the recommended dosage level for the claim of collagen.

References

Dumitriu, S. & Popa, V. I. (2013). Polymeric Biomaterials: Structure and Function (pp. 286-288). Boca Raton: CRC Press.

Kamcharov, A. E., Seele, M., Yovchev, T. G., Dragonov, Y. N., & Pieck, J. (2016). Beverage with collagen and additional additives. WIPO Patent No. WO2016113613 A1.

Ministry of Health Malaysia. (2017). Food Regulations 1985.