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Collagen in Chewing Form, New Innovation of Researchers, CMU

Collagen in chewing form, new research output of faculty members, Faculty of Pharmacy and Faculty of Agro – Industry, Chiang Mai University who have created Di – peptide Innovative Collagen in form of Chewing Collagen of passion fruits increasing feed for internal skin to external skin with delicious taste and chewing with happiness, and it responses to needs of markets, encouraging farmers who plant passion fruits in Chiang Mai. This research leads to innovation and extending to business for trade.

In present, there is consumption of collagen in wide spread. Most of collagen in markets are peptide collagens those have small size of molecule around less than 2,000 daltons. Human bodies need to digest as short line peptides those have size of molecule around less than 1,000 daltons and they can absorb through digestion. Then, these peptides will be transported to process of artificial items destruction at liver. So, it remains only some parts of collagen in high quantity but human’s body
can take to be used only some parts and also collagen that has fishy smell and unpleasant taste for eating have to be deodorized by natural odor and natural taste of passion fruits.

Technology of “production of collagen dipeptide products in chewing form” is an output under research project of Innovation Hub – Agriculture & Food for creating innovative economic base of Thailand according to Thailand Policy 4.0

Assistant Professor Dr. Supat Jiranusornkul, Pharmacist, Faculty of Pharmacy and Assistant Professor Dr. Sujinda Sriwattana, Faculty of Agro-Industry, Chiang Mai University together with Tawan Pandara Co. Ltd. has discovered and develop “Collagen Dipeptide Products in
Chewing Form” that is collagen of innovative products that is chewable and absorbing through cheek bulge at once efficiently, this increases protein that is nutrients for skin from internal skin to external skin without sugar, good taste, happy chewing, carrying easily by using
“ Collagen Dipeptide” that has small size of molecule less than 300 daltons and there is double amino acid those are necessity to create high quantity of collagen including solution of unpleasant odor and taste of collagen.

Technology of taking natural odor and natural taste from passion fruits for solving this problem and this is an encouragement for agricultural products of farmers in Chiang Mai. Besides, this innovation has designed products in chewing form and realizing the use of natural sweet substance that provides low energy to become formula without sugar and there is advantage in reducing bacteria that is cause of tooth decay.

On last November 26, 2018 at Phrayasriwisarnwacha Conference Room,
Office of the University, Chiang Mai University, Associate Professor Dr. Sampan Singharajwarapan, Vice President, Chiang Mai University and Ms. Sangtawan Na Chiang Mai, Managing Director, Pantawan, Co.Ltd. had altogether signed in permitting contract to have authority in using this innovation in “ Production of Collagen Dipeptide Products in Chewing Form” under collaboration of Faculty of Pharmacy and Faculty of Agro-Industry, Chiang Mai University in creating products of Fin and Firm Aura Booster.

This product perform a presentation of discovery and developing research of Chiang Mai University to be used in commerce concretely.
This will generate revenue and interest return to the university and researchers. The importance of this innovation is the enhance of raising quality of people’s life in society. And it is also perform working collaboration in form of multidisciplinary in order to reply needs of market and it is technological transition to private sectors to extend products towards consumer in wide spread.

[post:2018-11-27 10:32:08] (view: 374)

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