CA1071922A - Caseinate replacement for pet food having a chelating agent - Google Patents
Caseinate replacement for pet food having a chelating agentInfo
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- CA1071922A CA1071922A CA257,792A CA257792A CA1071922A CA 1071922 A CA1071922 A CA 1071922A CA 257792 A CA257792 A CA 257792A CA 1071922 A CA1071922 A CA 1071922A
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- pet food
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- chelating agent
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Abstract
ABSTRACT
A neutralized acidic chelating agent taken singly or together with a substantially neutral chelating agent combines with a vegetable protein and an amylaceous material to form a suitable composition which at least partially replaces a casein salt in a semi-moist pet food.
A neutralized acidic chelating agent taken singly or together with a substantially neutral chelating agent combines with a vegetable protein and an amylaceous material to form a suitable composition which at least partially replaces a casein salt in a semi-moist pet food.
Description
~L~7~L9;22 This invention relates to a semi-moist pet food and more particularly to a semi-moist pet food utilizing a vegeta-ble protein, starch or flour, and a neutralized acidic chelat-ing agent taken singly or together with a substantially neutral chelating agent composition to replace at least part of the casein salt component of the semi-moist pet food.
Within the class of foods known as pet oods, there are three basic subdivision: 1) dry pet food containing low moistures; 2) semi-moist pet food containing medium moistures;
and 3) moist pet oods containiny high moistures. The moisture content i9 determined by considering both the water present in the final product and the water combined with the various com-ponent~ that make up the ~inal product. In general~ the dry pet ood tends to be the most stable and requires no special handling or packaging upon distribution. The semi-moist pet food tends to be less stable than the dry pet food and requires a more careful packaging system. However, the semi-moist pet ood requires no re~rigerated storage, and tends to be microbio-logically and bacteriologically stable due to the presence of various stabilizing agents. The moist pet food requires strin-gent canning conditions. In fact, the moist pet food is canned and sterilized by retorting in the usual mannerO ~hen the can is opened, the pet food not consumed must be refrigerated to preserve it. Thus, it may be seen that -- after a pet food is opened and partially used -- the dry pet food is the most stable pet food; the semi-moist of medium stability and the moi~t of lowest stability. When considering palatability, generally ~- ~z speaking the moist pet food tends to be the mosk palatable and the dry pet food tends to be the least palatable. The semi-moist pe~ food falls somewhere in between the moist and the dry pet food as to palatability. It follows that both as to palat-ability and stability the semi-moist pet food ranks in between the dry and the moist pet food. This ranking permits the semi-moist pet food to provide both shelf stability and palatability.
In other words, a pet owner using a semi-moist pet food has fewer problems storing a pet food which his pet will eat.
The advantages of a semi-moist pet food thus become obvious. In semi-moist pet foods and other processed foods, casein derivatives ~uch as sodium caseinate provide a highly ~ui~able material~ This materi~l can be classified a~ a thermo-plastic protein, is a good moisture and meat binder, and can be the basis of a good extrudable material. Furthermore, this material has such a high protein content, khat it is used as a ~.. .... .
standard for determining or measuring protein ~uality of other protein-containing materials~ So, in addition to the processing advantages of using caseinate, there is also a nutrikional ad-vantage due to the protein provided thereby. It thus becomesobvious why this material is so widely used in the ood process-ing art and especially in the pet food art~ EIowever, the prlc-ing of casein derivatives such as sodium caseinate are very high due to the economic conditions associated with milk processing.
This price is so high, that it is economically unfeasible to u~e the amounts of caseinate in pet foods that are currently being u~ed or desired. It follows that it is desirable to develop a
Within the class of foods known as pet oods, there are three basic subdivision: 1) dry pet food containing low moistures; 2) semi-moist pet food containing medium moistures;
and 3) moist pet oods containiny high moistures. The moisture content i9 determined by considering both the water present in the final product and the water combined with the various com-ponent~ that make up the ~inal product. In general~ the dry pet ood tends to be the most stable and requires no special handling or packaging upon distribution. The semi-moist pet food tends to be less stable than the dry pet food and requires a more careful packaging system. However, the semi-moist pet ood requires no re~rigerated storage, and tends to be microbio-logically and bacteriologically stable due to the presence of various stabilizing agents. The moist pet food requires strin-gent canning conditions. In fact, the moist pet food is canned and sterilized by retorting in the usual mannerO ~hen the can is opened, the pet food not consumed must be refrigerated to preserve it. Thus, it may be seen that -- after a pet food is opened and partially used -- the dry pet food is the most stable pet food; the semi-moist of medium stability and the moi~t of lowest stability. When considering palatability, generally ~- ~z speaking the moist pet food tends to be the mosk palatable and the dry pet food tends to be the least palatable. The semi-moist pe~ food falls somewhere in between the moist and the dry pet food as to palatability. It follows that both as to palat-ability and stability the semi-moist pet food ranks in between the dry and the moist pet food. This ranking permits the semi-moist pet food to provide both shelf stability and palatability.
In other words, a pet owner using a semi-moist pet food has fewer problems storing a pet food which his pet will eat.
The advantages of a semi-moist pet food thus become obvious. In semi-moist pet foods and other processed foods, casein derivatives ~uch as sodium caseinate provide a highly ~ui~able material~ This materi~l can be classified a~ a thermo-plastic protein, is a good moisture and meat binder, and can be the basis of a good extrudable material. Furthermore, this material has such a high protein content, khat it is used as a ~.. .... .
standard for determining or measuring protein ~uality of other protein-containing materials~ So, in addition to the processing advantages of using caseinate, there is also a nutrikional ad-vantage due to the protein provided thereby. It thus becomesobvious why this material is so widely used in the ood process-ing art and especially in the pet food art~ EIowever, the prlc-ing of casein derivatives such as sodium caseinate are very high due to the economic conditions associated with milk processing.
This price is so high, that it is economically unfeasible to u~e the amounts of caseinate in pet foods that are currently being u~ed or desired. It follows that it is desirable to develop a
2 -' ~ j~7~ ~2~
replacement for at least some of the casein in order to bring down inal product cost.
The unique ~ualities of casein salts - such as for example sodium, calcium, magnesium, ammonium, and potassium caseinate - render them diicult to replace. ~ot only must the replacement provide protein and processability, the appear-ance and flavor of the product must be substantially maintained.
For example, it is customary to extrude s~ni-moist pet oods.
Specifically, semi-moist pet oods containing caseinate deriva-tives are easily extrudable. It follows that the replacementfor this component should also provide easy exkrudability or the product in order to avoid substantial changes in machinery and manufacturing e~uipment. The protein level of the replace-ment must remain high and the palatability o the product con-taining the replacement must remain substantially the same.
Replacing a part of a casein derivative, such as sodi-um caseinate, creates further problems. Dilutions of the sodium caseinate concentration in a pet food tend to reduce the overall effect o the sodium caseinate. ~s the concentration of sodium caseinate is decreased and replaced by another component, the solubility, thermal properties, and elastic and structure form-ing properties contributed by caseinates to the dough are re-duced. Thus, even partial replacement o sodium caseinake causes problems due to the fact that the efec~ of the remaining sodium caseinate is reduced.
Thus it may be seen that while costs have made casein derivatives an unacceptable component of a pet food, it is
replacement for at least some of the casein in order to bring down inal product cost.
The unique ~ualities of casein salts - such as for example sodium, calcium, magnesium, ammonium, and potassium caseinate - render them diicult to replace. ~ot only must the replacement provide protein and processability, the appear-ance and flavor of the product must be substantially maintained.
For example, it is customary to extrude s~ni-moist pet oods.
Specifically, semi-moist pet oods containing caseinate deriva-tives are easily extrudable. It follows that the replacementfor this component should also provide easy exkrudability or the product in order to avoid substantial changes in machinery and manufacturing e~uipment. The protein level of the replace-ment must remain high and the palatability o the product con-taining the replacement must remain substantially the same.
Replacing a part of a casein derivative, such as sodi-um caseinate, creates further problems. Dilutions of the sodium caseinate concentration in a pet food tend to reduce the overall effect o the sodium caseinate. ~s the concentration of sodium caseinate is decreased and replaced by another component, the solubility, thermal properties, and elastic and structure form-ing properties contributed by caseinates to the dough are re-duced. Thus, even partial replacement o sodium caseinake causes problems due to the fact that the efec~ of the remaining sodium caseinate is reduced.
Thus it may be seen that while costs have made casein derivatives an unacceptable component of a pet food, it is
- 3 -. : , , . . . ~ - ' ' . : ' , : - -~1~7~hZ
nevertheless dificult ko replace a product component provid-in~ so many advantagesO
Therefore, it is an object of this invention to pro-vide an improved pet food of the semi-moist: category.
It is a further object of this invention to provide a palatable, semi-moist pet food.
It is a still further object of this invention ko pro-vide a stable semi-moist pet food~
Yet a further object of this invention is to provide a semi-moist pet food containin~ an effective binder system.
Also an object of this invention is to provide a semi-moist pet food containing an extrudable binder.
~ nother object of this invention is to provids a semi-moist pet food having a high protein contentO
Still another object of this invention is to provide a semi-moist pet food product having a l~w cost binder.
A further object of this invention is to provide a semi-moist pet food having good processability.
~ et a ~urther object of this invention is to provide a ~emi-moi~t pet ~ood having at least part of the casein deriva-tive replaced without mi~imizing the effect of the remainin~
casein aerivative.
Thesa and other objects of this invention are met by providing a semi-moist pet food having at least partial replace-ment of a caseina*e binder in the semi-moist pet food with a combination of ak least one vegetable protein, at least one amy-laceous material, and at least one edible neutralized acidic
nevertheless dificult ko replace a product component provid-in~ so many advantagesO
Therefore, it is an object of this invention to pro-vide an improved pet food of the semi-moist: category.
It is a further object of this invention to provide a palatable, semi-moist pet food.
It is a still further object of this invention ko pro-vide a stable semi-moist pet food~
Yet a further object of this invention is to provide a semi-moist pet food containin~ an effective binder system.
Also an object of this invention is to provide a semi-moist pet food containing an extrudable binder.
~ nother object of this invention is to provids a semi-moist pet food having a high protein contentO
Still another object of this invention is to provide a semi-moist pet food product having a l~w cost binder.
A further object of this invention is to provide a semi-moist pet food having good processability.
~ et a ~urther object of this invention is to provide a ~emi-moi~t pet ~ood having at least part of the casein deriva-tive replaced without mi~imizing the effect of the remainin~
casein aerivative.
Thesa and other objects of this invention are met by providing a semi-moist pet food having at least partial replace-ment of a caseina*e binder in the semi-moist pet food with a combination of ak least one vegetable protein, at least one amy-laceous material, and at least one edible neutralized acidic
- 4 -7~;Z2 chelating agent taken singly or in combination with a substanti-ally neutral chelating agent.
A semi-moist pet food is manufactured by including in the process a vegetable protein, an amylaceous material, and a neutralized acidic chelating agent taken singly or in combina-tion with a substantially neutral chelating agent to form a - composition which replaces at l~ast in part the caseinate binder customarily present in a semi-moist pet food.
A highly successful semi-moist pet food is disclosed in U. S. Patent 3,380,832 to Bone and U. S. Patent 3,765,902 to Charter. These patents produce a solid, semi-moist, marbled meat pet food. The product produced by the method disclosed therein is highly acceptable as a pet ood. The above-mentioned patents are referred to because the method and product disclos-ed therein are substantialIy the same as the method and product disclosed in this application. The major improvement of this application over the cited patents is the replacement of the caseinate binder in whole or in part with a combination of ~egetable protein, amylaceous ingredient, and a neutralized acidic chelating agent. The vegetable protein, the amylaceous ingredient and chelating agent combine to make a less expensive binder system which approaches the acceptability of the product using the casein derivative binder.
Vegetable protein is added to the pet food in an amount ranging from about 1 percent to about 26 percent by weight of the pet food to replace the protein content lost by removal of
A semi-moist pet food is manufactured by including in the process a vegetable protein, an amylaceous material, and a neutralized acidic chelating agent taken singly or in combina-tion with a substantially neutral chelating agent to form a - composition which replaces at l~ast in part the caseinate binder customarily present in a semi-moist pet food.
A highly successful semi-moist pet food is disclosed in U. S. Patent 3,380,832 to Bone and U. S. Patent 3,765,902 to Charter. These patents produce a solid, semi-moist, marbled meat pet food. The product produced by the method disclosed therein is highly acceptable as a pet ood. The above-mentioned patents are referred to because the method and product disclos-ed therein are substantialIy the same as the method and product disclosed in this application. The major improvement of this application over the cited patents is the replacement of the caseinate binder in whole or in part with a combination of ~egetable protein, amylaceous ingredient, and a neutralized acidic chelating agent. The vegetable protein, the amylaceous ingredient and chelating agent combine to make a less expensive binder system which approaches the acceptability of the product using the casein derivative binder.
Vegetable protein is added to the pet food in an amount ranging from about 1 percent to about 26 percent by weight of the pet food to replace the protein content lost by removal of
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the caseinate salt. These vegetable proteins replace the case-in derivatives up to and including 100 percent by weight of the casein derivative. It is especially preerred that the vegeta-ble protein used replaces the caseinate salt to give substan-tially the same amount o~ protein ~rom both a ~uality and quan-tity standpoink. This vegetable protein is com~ined with the amylaceous system and a chelator to provide a means for replac-ing all unctions o~ the caseinate in the ~ood. Since casein-ate is a high quality protein, it may require more vegetable protein to obtain the same nutritional quality depending on the quality of vegetable protein used. In view o the teachings herein, such adjustments are obvious to one o ordinary skill .in the art.
Vegetable proteins suitable ~or use in this invention include an oil seed protein, and mixtures thereo~. Typical oil seeds include, soybean, cottonseed, and peanut. The oil seeds are usable in their meal, concentrate, isolate, or ~lour orm, or mixtures thereo~. The oil seed prot~in may also be modi~ied by acid, or enzymatic hydrolysis. The preferred vegetable protein or use in this pet ood is soy protein isolate (approximately 90 percent protein) or soy protein concentrate (approximately 70 percent protein).
~mylaceous components, such as starch or starch con- -taining components exempliied by the cereal grains, are also critical components o~ this invention. Such suitable components are listed in U.S. Patent 3,962,462 to Burkwall et al. Regular corn starch, pregelatinized wheat ~lour, amylopectin corn starch, ~7~2'~
acid hydrolyzed corn starch, and mixtures thereof are es-pecially suitable to combine with the vegetable pro~ein and the neutralized acidic chelating agent to replace the casein-ate salt and its function.
About 4 to about 25 percent by- weight of the final product is generally comprised of a starch or mixture of starches.
More preferably, the starch or mixture thereof is from about 6 to 20 percent by weight of the final product. Most preferably, the desired concentration of the starch or mixtures thereof is from about 8 percent to about 15 percent by weight of the final product.
Generally speaking, a substantially neutral pH is required ~or ca~einate salts to function properly during e~tru-sion. The isoelectric point of a caseinate protein is around 4.6. As this pH is approached, ~he caseinate bPcomes less and less functional even to the point of becoming an insoluble non- -functional curd called casein which does not have the desirable properties or use in a semi-moist pet food. This ~eature is also re~uired ~or the caseinate replacement of this invention.
Speci~ically, the caseinate replacement for thi~ invention operates in a substantially neutral pH~ By "substantially neutral" is meant that the pH range for the pet food covers the field of about 6.1 to 8Ø More preerably, the pH range is
2~
the caseinate salt. These vegetable proteins replace the case-in derivatives up to and including 100 percent by weight of the casein derivative. It is especially preerred that the vegeta-ble protein used replaces the caseinate salt to give substan-tially the same amount o~ protein ~rom both a ~uality and quan-tity standpoink. This vegetable protein is com~ined with the amylaceous system and a chelator to provide a means for replac-ing all unctions o~ the caseinate in the ~ood. Since casein-ate is a high quality protein, it may require more vegetable protein to obtain the same nutritional quality depending on the quality of vegetable protein used. In view o the teachings herein, such adjustments are obvious to one o ordinary skill .in the art.
Vegetable proteins suitable ~or use in this invention include an oil seed protein, and mixtures thereo~. Typical oil seeds include, soybean, cottonseed, and peanut. The oil seeds are usable in their meal, concentrate, isolate, or ~lour orm, or mixtures thereo~. The oil seed prot~in may also be modi~ied by acid, or enzymatic hydrolysis. The preferred vegetable protein or use in this pet ood is soy protein isolate (approximately 90 percent protein) or soy protein concentrate (approximately 70 percent protein).
~mylaceous components, such as starch or starch con- -taining components exempliied by the cereal grains, are also critical components o~ this invention. Such suitable components are listed in U.S. Patent 3,962,462 to Burkwall et al. Regular corn starch, pregelatinized wheat ~lour, amylopectin corn starch, ~7~2'~
acid hydrolyzed corn starch, and mixtures thereof are es-pecially suitable to combine with the vegetable pro~ein and the neutralized acidic chelating agent to replace the casein-ate salt and its function.
About 4 to about 25 percent by- weight of the final product is generally comprised of a starch or mixture of starches.
More preferably, the starch or mixture thereof is from about 6 to 20 percent by weight of the final product. Most preferably, the desired concentration of the starch or mixtures thereof is from about 8 percent to about 15 percent by weight of the final product.
Generally speaking, a substantially neutral pH is required ~or ca~einate salts to function properly during e~tru-sion. The isoelectric point of a caseinate protein is around 4.6. As this pH is approached, ~he caseinate bPcomes less and less functional even to the point of becoming an insoluble non- -functional curd called casein which does not have the desirable properties or use in a semi-moist pet food. This ~eature is also re~uired ~or the caseinate replacement of this invention.
Speci~ically, the caseinate replacement for thi~ invention operates in a substantially neutral pH~ By "substantially neutral" is meant that the pH range for the pet food covers the field of about 6.1 to 8Ø More preerably, the pH range is
6.2 to 7.5. Substantially improved results are obtained which lead to the conclusion that the most preferred range is 6.3 to
7.2. This pH range is customarily obtained naturally in the ;
pet food composition, but is adjustable with edible acids or : , .
16:!7~L922 bases.
While the above-referenced pH range is critical for the purposes of ~ormulating this pet ~ood, it is nevertheless possible to use chelating agents that are acidic in nature.
This use of acidic chelating agents enters the realm of possi-bility due to the use of a number of foodgrade basic components or foodgrade chelator salts that are basic in nature, which raise the pEI to the desired range -- or otherwise effectively neutralize the pet food -- in spite of the use of acid chelator.
Typic~l ~oodgrade basic components include sodium bicarbonate, calcium carbona$e, di and tri sodium phosphates, di and tri potassium phosp~ates, di and tri calcium phosphates alkaline sodium aluminum phosphate and mixtures thereof. Typical food-grade chelator salts which are basic in nature include tetrasodi-um pyrophosphate, potassium tripoly phosphate or mixtures there-of. Typical acid chelators are represented by citric acid, umaric acid, lactic acid, oxalic acid, malic acid, aspartic acid, adipic acid, ethylenediaminetetra-acetic acid, phosphoric acid, tartaric acid, chelating salts which are acidic in nature and mixtures thereo~. When the acid chelator is rendered sub-stankially neutral by the referenced edible basic salt or the basic chelator salt, the acidic chelator in combination with vegetable protein and starch replaces part or all of the casein-ate derivative in the pet food.
Suitable acidic chelating agents for use herein are listed in the Handbook of Food Additives published by CRC Press, Cleveland, Ohio, copyright 1972 (hibrary of Congress Catalog , ~7~922 Card ~umber 68-21741).
It also is possible to use substantially neutral chelating agents such as those defined in applicant's Canadian Patent Application No. 257J793 filed July l9, 1976 concurrently herewith in combination with the neutralized chelators which are acidic in nature as above-named.
Generally speaking, at least O.01 percent by weight of the pet food is chelating agent. More preferably, the chelating agent comprises about O.01 percent to about 5 percent by weight of the pet food. More preferably,the sodium casein-ate replacement comprises about 0.1 to about 4 percent by weight.
The best results are obtained with about 0.2 to about 2 percent by weight chelatin~ agent in the pet food.
A major constituent of the animal food is meat or meat by-products. By "meat" is meant the flesh of cattle, swine, sheep, goats, horses, whale, and other mammals, poultry and fish.
The term "meat by-products" includes such constituents as are embraced by that term in the Definition of Feed Ingredients published by the Association of American Feed Control Officials Inc. rrhe animal food of this invention comprises about 5 per cent to about 50 percent by weight meat by-products or meat.
Hereafter, the term "meat" includes both meat, meat by-products and meat rneals. Various types of meat can be mixed to form the meat portion of this animal food. Various mixtures of meat adjust the flavor of the animal food. An acceptable range of meat for this animal food includes 15 percent to 40 percent.
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The preferred range of meat Eor this product is from about 20 percent to about 35 percent by weight of the total product.
This concentration of meat is the concentration that provides the most effective use of meat for palatability and nutrition while at the same time being the most cost effective. The pre-ferred meat by-products are light in color and include beef tripe, beef intestines, partially defatted pork tissue, other light colored by-products and mixtures thereo.
The moisture content of this product is about 15 per-cent to about 50 percent by weight, or more preferably 20 per-cent to 40 percent. Above about 50 percent by weight the pro-duct is too sloppy ana soupy to be formed into the desired shape. The moisture is provided in any suitable fashion --either by components of the product or water in any combination.
For example, the meat or meat by-products contain a substantial amount of moisture and can provide a portion or all of the mois-ture suitable when used in the product. The meat meals obviously provide only a small portion of the moisture. Water can also be used to provide the moisture content o the product in whole or in part.
Sugar is also an important component of this particular pet food. By "sugar" is meant any edible sugar used in the food art. Substantial examples of suitable sugars for use in the food art are listed in U. S. Patent 3,202,514 to Burgess, et al. Corn syrup is also an effective sugar. A suitable amount of sugar for use in this product ranges from about 5 percent by weight to about 35 percent by weight of the final product. The preferred .
-- 10 ~ `~
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range of sugar for use in the composition ranges from 10 percent to 25 percent by weight of the final product. While the broader ranges are operable ~or the purpose of this invention, the pre-ferred range appears to be the most cost effective and provides ad~uate palatability.
The stabilizer for the semi-moist pet food of this invention comprises at least one polyhydric component, at least one antimycotic, and at least one sugar. l~he sugar is as above defined. The antimycotic is present in an amount effective to stabilize the pet ~ood in combination with the other stabilizer components. The antimycotic is an edible antimicrobial acid salt present in an amount of 0.01 to 1 percent, more preferably rom 0.015 to 0.5 percent. Typical edible acid salts include benzoates, parabens, propionates, acetates, and sorbates.
Especially preferred is potassium sorbate. A typical polyhydric component or mi~tures thereo~ are disclosed in U. S. Patent 3,741,774 to Burkwall. Also included in the polyhydric compon-ents are propylene glycol, and l,3-butanediol both of which are preferred either individually or in combination Eor the product of this inventicn. The polyhydric component is generally present in an eEective amount to stabilize the pet food or more preEer-ably at about 1 to 20 percent by weight or as specified in the cited semi-moist patents.
Various other common additives from 0 percent to about 25 p2rcent may also be added to the pet Eood. Fat is usually added in an amount rom 0 percent to 12 percent by weight oE
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the final product dependiny upon how much is naturally contained in the meat. The fat may be of either animal or vegetable ~at.
A preferred ~at for use in this pet food is an animal fat ex-emplified by prime steam lard, tallow, and choice white grease.
Dicalcium phosphate and other minerals are incorporated in the pet ~ood along with natural and synthetic vitamins for the pur-pose of making the product nutritious to the pet. Vitamins, minerals, colorings, and 1avors are generally present in the pet food also in the amount of about 0 percent to a~out ~ per-cent for the purpose of nutrition and overall appearance.
A suitable process for preparing the pet food ef thisinvention is described in the above-referenced patents to Bone and Charter. Basically, the meat i9 ground and emulsiied.
Separately the dry ingredients are blended. To the dry ingredi-ents is added the required fat. Then, the meat, water and propy-lene glycol and sorbate is added to the dry ingredients in the fat. After mixing, a dough is formed. The dough is then extrud-ed in a standard fashion. During extrusion, the douyh is heated to about 220F. to 260F. in order to ~orm a molten, ~lowable product. For marbled meat products, ~wo separate doughs are formed and extruded as described in the above-referenced patent to Charter.
By ~llowing the Charter process, the extrudate is cooled on both sides. After the extrudate is cooled it is appropriately treated for packaging. For example, the extrudate is cut into slabs and diced if desired.
In the following examples which are intended to illus ~Ci7~9;~Z
trate without unduly limiting the invention, all parts and percentages are by weight unless otherwise specified.
Fxample l The following table lists three different formulations.
Formulation A is control using all sodium caseinate as the protein and binder source. Formula B replaces approximately one-third of the sodium caseinate with soy protein isolate, an appropriate starch system, and a neutralized acidic chelator (citric acid-sodium bicarbonate). Formula C is the same as Formula B exeept that the chelating agent i9 not neutralized.
Formula FormulaFormula Inqredient _ A B C
Bee~ Tripe 30.0 30.0 30.0 Sugar 25.0 20.0 20.0 Sodium Caseinate 12.5 9.0 9.0 Soy Protein Concentrate - 5.0 5.0 Corn Starch 8.0 7.0 7.0 Wheat Flour, Pregelatinized - 3.0 3.0 Citric Aeid - 2.Q 2.0 20 Sodium Bicarbonate - 2.0 Propylene Glycol 5.0 6.9 6.9 Potassium Sorbate 0.1 0.1 0.1 Animal Fat 4.0 2.0 2.0 Vitamins, Minerals, Coloring~
Salts, Antioxidants, Other Additives 8.0 6.5 6.5 Water _7.4 6.5 8.5 100.0 100.0 100.0 ' :
-Formula A typieally has a pH of 6.5-7.0 and gives a cohesive, non-sticky dough. Formulaticn B has a pH of 6.6 and also forms a cohesive, non-sticky dough similar to Formula A.
Formulation C has a pH of 4.76 and gives a very sticky non-acceptable dough. Both formulations A and B are e~uivalent ~n ~ 13 -, . , . , . . : . .: : :
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their handleability, extrudability, and final product textural characteristics. Product C, however, is very difficult to extrude and produces an unacc,eptably texturled product, showing that the substantially neutral pH is requirled to make a suitable pet food.
pet food composition, but is adjustable with edible acids or : , .
16:!7~L922 bases.
While the above-referenced pH range is critical for the purposes of ~ormulating this pet ~ood, it is nevertheless possible to use chelating agents that are acidic in nature.
This use of acidic chelating agents enters the realm of possi-bility due to the use of a number of foodgrade basic components or foodgrade chelator salts that are basic in nature, which raise the pEI to the desired range -- or otherwise effectively neutralize the pet food -- in spite of the use of acid chelator.
Typic~l ~oodgrade basic components include sodium bicarbonate, calcium carbona$e, di and tri sodium phosphates, di and tri potassium phosp~ates, di and tri calcium phosphates alkaline sodium aluminum phosphate and mixtures thereof. Typical food-grade chelator salts which are basic in nature include tetrasodi-um pyrophosphate, potassium tripoly phosphate or mixtures there-of. Typical acid chelators are represented by citric acid, umaric acid, lactic acid, oxalic acid, malic acid, aspartic acid, adipic acid, ethylenediaminetetra-acetic acid, phosphoric acid, tartaric acid, chelating salts which are acidic in nature and mixtures thereo~. When the acid chelator is rendered sub-stankially neutral by the referenced edible basic salt or the basic chelator salt, the acidic chelator in combination with vegetable protein and starch replaces part or all of the casein-ate derivative in the pet food.
Suitable acidic chelating agents for use herein are listed in the Handbook of Food Additives published by CRC Press, Cleveland, Ohio, copyright 1972 (hibrary of Congress Catalog , ~7~922 Card ~umber 68-21741).
It also is possible to use substantially neutral chelating agents such as those defined in applicant's Canadian Patent Application No. 257J793 filed July l9, 1976 concurrently herewith in combination with the neutralized chelators which are acidic in nature as above-named.
Generally speaking, at least O.01 percent by weight of the pet food is chelating agent. More preferably, the chelating agent comprises about O.01 percent to about 5 percent by weight of the pet food. More preferably,the sodium casein-ate replacement comprises about 0.1 to about 4 percent by weight.
The best results are obtained with about 0.2 to about 2 percent by weight chelatin~ agent in the pet food.
A major constituent of the animal food is meat or meat by-products. By "meat" is meant the flesh of cattle, swine, sheep, goats, horses, whale, and other mammals, poultry and fish.
The term "meat by-products" includes such constituents as are embraced by that term in the Definition of Feed Ingredients published by the Association of American Feed Control Officials Inc. rrhe animal food of this invention comprises about 5 per cent to about 50 percent by weight meat by-products or meat.
Hereafter, the term "meat" includes both meat, meat by-products and meat rneals. Various types of meat can be mixed to form the meat portion of this animal food. Various mixtures of meat adjust the flavor of the animal food. An acceptable range of meat for this animal food includes 15 percent to 40 percent.
.. . .. .... .
~071~2Z
The preferred range of meat Eor this product is from about 20 percent to about 35 percent by weight of the total product.
This concentration of meat is the concentration that provides the most effective use of meat for palatability and nutrition while at the same time being the most cost effective. The pre-ferred meat by-products are light in color and include beef tripe, beef intestines, partially defatted pork tissue, other light colored by-products and mixtures thereo.
The moisture content of this product is about 15 per-cent to about 50 percent by weight, or more preferably 20 per-cent to 40 percent. Above about 50 percent by weight the pro-duct is too sloppy ana soupy to be formed into the desired shape. The moisture is provided in any suitable fashion --either by components of the product or water in any combination.
For example, the meat or meat by-products contain a substantial amount of moisture and can provide a portion or all of the mois-ture suitable when used in the product. The meat meals obviously provide only a small portion of the moisture. Water can also be used to provide the moisture content o the product in whole or in part.
Sugar is also an important component of this particular pet food. By "sugar" is meant any edible sugar used in the food art. Substantial examples of suitable sugars for use in the food art are listed in U. S. Patent 3,202,514 to Burgess, et al. Corn syrup is also an effective sugar. A suitable amount of sugar for use in this product ranges from about 5 percent by weight to about 35 percent by weight of the final product. The preferred .
-- 10 ~ `~
.
~7~g2~
range of sugar for use in the composition ranges from 10 percent to 25 percent by weight of the final product. While the broader ranges are operable ~or the purpose of this invention, the pre-ferred range appears to be the most cost effective and provides ad~uate palatability.
The stabilizer for the semi-moist pet food of this invention comprises at least one polyhydric component, at least one antimycotic, and at least one sugar. l~he sugar is as above defined. The antimycotic is present in an amount effective to stabilize the pet ~ood in combination with the other stabilizer components. The antimycotic is an edible antimicrobial acid salt present in an amount of 0.01 to 1 percent, more preferably rom 0.015 to 0.5 percent. Typical edible acid salts include benzoates, parabens, propionates, acetates, and sorbates.
Especially preferred is potassium sorbate. A typical polyhydric component or mi~tures thereo~ are disclosed in U. S. Patent 3,741,774 to Burkwall. Also included in the polyhydric compon-ents are propylene glycol, and l,3-butanediol both of which are preferred either individually or in combination Eor the product of this inventicn. The polyhydric component is generally present in an eEective amount to stabilize the pet food or more preEer-ably at about 1 to 20 percent by weight or as specified in the cited semi-moist patents.
Various other common additives from 0 percent to about 25 p2rcent may also be added to the pet Eood. Fat is usually added in an amount rom 0 percent to 12 percent by weight oE
-?
~L~7~Z;~
the final product dependiny upon how much is naturally contained in the meat. The fat may be of either animal or vegetable ~at.
A preferred ~at for use in this pet food is an animal fat ex-emplified by prime steam lard, tallow, and choice white grease.
Dicalcium phosphate and other minerals are incorporated in the pet ~ood along with natural and synthetic vitamins for the pur-pose of making the product nutritious to the pet. Vitamins, minerals, colorings, and 1avors are generally present in the pet food also in the amount of about 0 percent to a~out ~ per-cent for the purpose of nutrition and overall appearance.
A suitable process for preparing the pet food ef thisinvention is described in the above-referenced patents to Bone and Charter. Basically, the meat i9 ground and emulsiied.
Separately the dry ingredients are blended. To the dry ingredi-ents is added the required fat. Then, the meat, water and propy-lene glycol and sorbate is added to the dry ingredients in the fat. After mixing, a dough is formed. The dough is then extrud-ed in a standard fashion. During extrusion, the douyh is heated to about 220F. to 260F. in order to ~orm a molten, ~lowable product. For marbled meat products, ~wo separate doughs are formed and extruded as described in the above-referenced patent to Charter.
By ~llowing the Charter process, the extrudate is cooled on both sides. After the extrudate is cooled it is appropriately treated for packaging. For example, the extrudate is cut into slabs and diced if desired.
In the following examples which are intended to illus ~Ci7~9;~Z
trate without unduly limiting the invention, all parts and percentages are by weight unless otherwise specified.
Fxample l The following table lists three different formulations.
Formulation A is control using all sodium caseinate as the protein and binder source. Formula B replaces approximately one-third of the sodium caseinate with soy protein isolate, an appropriate starch system, and a neutralized acidic chelator (citric acid-sodium bicarbonate). Formula C is the same as Formula B exeept that the chelating agent i9 not neutralized.
Formula FormulaFormula Inqredient _ A B C
Bee~ Tripe 30.0 30.0 30.0 Sugar 25.0 20.0 20.0 Sodium Caseinate 12.5 9.0 9.0 Soy Protein Concentrate - 5.0 5.0 Corn Starch 8.0 7.0 7.0 Wheat Flour, Pregelatinized - 3.0 3.0 Citric Aeid - 2.Q 2.0 20 Sodium Bicarbonate - 2.0 Propylene Glycol 5.0 6.9 6.9 Potassium Sorbate 0.1 0.1 0.1 Animal Fat 4.0 2.0 2.0 Vitamins, Minerals, Coloring~
Salts, Antioxidants, Other Additives 8.0 6.5 6.5 Water _7.4 6.5 8.5 100.0 100.0 100.0 ' :
-Formula A typieally has a pH of 6.5-7.0 and gives a cohesive, non-sticky dough. Formulaticn B has a pH of 6.6 and also forms a cohesive, non-sticky dough similar to Formula A.
Formulation C has a pH of 4.76 and gives a very sticky non-acceptable dough. Both formulations A and B are e~uivalent ~n ~ 13 -, . , . , . . : . .: : :
~7~9ZZ
their handleability, extrudability, and final product textural characteristics. Product C, however, is very difficult to extrude and produces an unacc,eptably texturled product, showing that the substantially neutral pH is requirled to make a suitable pet food.
Claims (14)
1. In a semi-moist pet food containing at least one casein salt, the improvement comprising replacing at least part of the casein salt with a composition comprising at least one vegetable protein, at least one starch, and at least one edible neutralized, acidic chelating agent.
2. The semi-moist pet food of Claim 1 wherein the chelating agent comprises at least 0.01 percent by weight of the pet food.
3. The semi-moist pet food of Claim 2 wherein the chelating agent comprises 0.01 percent to 5 percent.
4. The semi-moist pet food of Claim 3 wherein the chelating agent comprises 0.1 percent to 4 percent.
5. The semi-moist pet food of Claim 4 wherein the chelating agent comprises 0.2 percent to 2 percent.
6. The semi-moist pet food of Claim 5 wherein the chelating agent is at least one selected from the group consist-ing of fumaric acid, lactic acid, oxalic acid, citric acid, malic acid, aspartic acid, adipic acid, ethylenediaminetetraacetic acid, phosphoric acid, tartaric acid, chelating salts acidic in nature, and mixtures thereof, and is neutralized sufficiently to adjust the pH of the pet food to a range of 6.1 to 8Ø
7. The pet food of Claim 6 wherein the chelating agent is citric acid.
8. The pet food of Claim 6 wherein the acidic chelat-ing agent is neutralized by at least one food grade base selected from the group consisting of sodium bicarbonate, calcium carbon-ate, di-sodium phosphate, tri-sodium phosphate, dipotassium phos-phate, tripotassium phosphate, dicalcium phosphate, tricalcium phosphate, sodium aluminum phosphate and mixtures thereof.
9. The semi-moist pet food of Claim 1 wherein the starch comprises about 4 to about 25 percent of the pet food and is at least one selected from the group consisting of regular corn starch, pregelatinized wheat flour, amylopectin corn starch, and acid hydrolyzed corn starch.
10. The semi-moist pet food of Claim 1 wherein the vege-table protein comprises 1 percent to about 26 percent by weight of the pet food and is at least one selected from the group con-sisting of soybean, cottonseed, and peanut; and wherein the oil seeds are used in at least one form selected from the group con-sisting of meal, concentrate, isolate, and flour.
11. The semi-moist pet food of Claim 10 wherein the vegetable protein is soy protein isolate, soy protein concentrate, or mixtures thereof.
12. The semi-moist pet food of Claim 1 further compris-ing a substantially neutral chelating agent.
13. The semi-moist pet food of Claim 1 wherein the neutralized acidic chelating agent is neutralized by a chelating agent that is basic in nature.
14. A semi-moist pet food comprising: about 5 to about 50 percent by weight meat or meat by-products; about 15 to about 50 percent by weight moisture content; about 5 to about 35 per-cent by weight sugar; 0.01 to about 1 percent by weight of an antimycotic; about 1 to about 20 percent by weight polyhydric component; about 1 to about 26 percent by weight vegetable protein; about 8 to about 15 percent by weight starch; and about 0.2 to about 2 percent by weight chelating agent -- wherein the pH of the pet food is 6.3 to 7.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA257,792A CA1071922A (en) | 1976-07-26 | 1976-07-26 | Caseinate replacement for pet food having a chelating agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA257,792A CA1071922A (en) | 1976-07-26 | 1976-07-26 | Caseinate replacement for pet food having a chelating agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1071922A true CA1071922A (en) | 1980-02-19 |
Family
ID=4106511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA257,792A Expired CA1071922A (en) | 1976-07-26 | 1976-07-26 | Caseinate replacement for pet food having a chelating agent |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1071922A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6080419A (en) * | 1998-05-22 | 2000-06-27 | Advanced Research And Technology Institute, Inc. | Prevention of dental calculus formation with polycarboxylic acids |
-
1976
- 1976-07-26 CA CA257,792A patent/CA1071922A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6080419A (en) * | 1998-05-22 | 2000-06-27 | Advanced Research And Technology Institute, Inc. | Prevention of dental calculus formation with polycarboxylic acids |
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