CA1073260A - Process for improving the palatability of pet food - Google Patents
Process for improving the palatability of pet foodInfo
- Publication number
- CA1073260A CA1073260A CA274,583A CA274583A CA1073260A CA 1073260 A CA1073260 A CA 1073260A CA 274583 A CA274583 A CA 274583A CA 1073260 A CA1073260 A CA 1073260A
- Authority
- CA
- Canada
- Prior art keywords
- food
- pet food
- palatability
- salt
- phosphoric acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Abstract
ABSTRACT OF THE DISCLOSURE
A process is provided for preparing dry pet food having on its surface a salt of phosphoric acid.
A process is provided for preparing dry pet food having on its surface a salt of phosphoric acid.
Description
1073Z~() This fnvention relates to a process for i~proving the palatability of dry pet food. More particularly, this invention relates to a process for enhancing the flavour of dry pet food so that the acceptance thereof by cats is increased.
It should be understood that the expression "dry pet food", as used herein, includes such foods having low or intermediate moisture contents as distinguished from pet foods having relatively high moisture contents which are generally packaged in containers impervious to liquids.
Dry pet foods exhibit a number of advantages over pet foods having higher moisture contents. The dry foods are generally more nutritious on an e~ual weight basis, require less expensive packaging, have better keeping ~ualities and are more convenient to use.
Domestic animals, particularly cats, are notoriously fickle in their food preferences. As a result, their owners frequently change types and brands of cat food in order to main-tain their pets in a healthy and contented condition. For the most part, the only way to determine the gastronomic preferences ~f cats is by trial and error.
There are a-number of processes disclosed in the art for improving the palatability and other characteristics of dry pet food. U.S. Patent 3,115,409 to Ballinan et al, is directed to pet foods having a high acid content for improved palatability and to impart stability to elevated processing temperatures. The hydrogen ion concentration of the food is adjusted by incorporatlng therein an edible acid or acid salt.
U.S. Patent 3,139,342 to Linskey relates to an animal food pro- -cess wherein the food is produced in the form of pellets which may be coated with various taste enhancing and/or nutrition .- - -- . : , ,: - - : :: .
~(:1 73'~
supplementing materials, e.g., fat and vit~min A. U.S. Patent 3,203,806 to Youn~ relates to a pet food having acetamida and acetic acid incorporated therein for improved palatability.
The palatability improvers may be a~ded to dry or semi-dry pet foods by being sprayed thereon. U.S. Patent 3,615,647 to Kessens is directed to a porous, expanded animal food in the form of chunks coated with fat which coating is, in turn, over-laid with a coa~ing of dextrin. U.S. Patent 3,679,429 to Mohrman et al relates to a method for improving the palatability of dry cat food by coating particles of the food with fat and a flavour enhancing acid, specifically, citric, phosphoric or hexamic acid. U.S. Patent 3,708,306 to Appleman relates to a pet food containing psyllium by products wherein dicalcium phosph-ate is incorporated. The dicalcium phosphate is blended into the pet food together with other ingredients in the form of a batter which is then baked. U.S. Patent 3,930,031 to Kealy is directed to a cat food composition having a coating comprising a flavour enhancing mixture of phosphoric and citric acids.
In general, cats seem to exhibit a preference for foods having an acidic reaction. The degree of acceptance of a food is apparently determined largely through the cats highly developed sense of smell. Materials applied to the surface of dry pet food affect its acceptance by cats to a greater degree than do the same materials incorporated into the body of the food. Presumably, this is due to the fact that the cats' --olfactory organs can more readily detect the smell of these - ~ -materials when such are on the surface of the food.
The application of certain acids to the surface of ;
~ dry cat food, while apparently having a positive effect on palatability, is not entirely =atisfactory. Such acids present ~1 .
~73Z~
handling problems and, since they are corrosive, expensive equipment must be used in processes employing -the same. More-over, since the acids are applied in liquld ~orm they may dif-fuse into the body of the food upon storage, thus reducing their effect on palatability and acceptance.
Accordingly~ it is a principal object of the present invention to provide a process ~or improving the palatability of dry pet food.
It is yet another object of the present invention to provide a process for lmproving the palatability of pet food to cats which does not requlre expensive processing equipment.
It is still another object of the present invention to provide a pet food having improved palatability to cats.
These ob~ects and other objects which will be appar-ent from the following description and claims~ are achieved by providing on the surface of the pet food a sufficient amount of a salt of phosphoric acid to enhance the ~lavour of the food and increase the acceptance thereo~ by cats.
According to one aspect of the invention there is provided a process for improving the palatability of dry pet food comprising providing on the surface of the food a sufficient amount of a salt of phosphoric acid to enhance the ~lavour of the food and increase the acceptance thereof by cats. -Accordlng to another aspect of the invention there is provided pet food having enhanced palatability of cats com-prising dry pet food having a salt o~ phosphoric acid applied to the surface of the ~ood.
Salts of phosphoric acid which may be used to advan-tage in the present process are those having an acidic reaction.
Examplary of such salts are the monoalkali metal and monalkaline '.
. . ' ,.
C ~.
~73Z6(~
earth metal salts of phospho,rlc acid, The salt of phosphoric acid may be applied as such directly to the surface of the pet food. ~lternatively, the salt may be formed on the surface o the pet food in sitù by applying thereto salt forming materialsr e,g.~ alkali and phos-phoric acid, and adjusting the acidity thereof as desired.
The amount of the salt of phosphoric acid applied to the surface of the pet food to enhance the flavour thereof will vary depending, inter alia~ on the composition of the food ,'"
; ' , : :: .' ~': ~ .' :: -:
~ ~ ' ', ' ' i ' ' 3a ;
~g1 .. . - . - , .. .
:' . ` ' . : ' ~ : ' .
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and the par~icular salt utilized. Typically, the amount used is such that a 10 percent aqueous slurry of the food will have a pH
in the range of from about 4.5 to about 5.5. The preferred pH
is about 5.2. While the present invention is not limited to the application of any specific amount of a salt of phosphoric acid, it is contemplated that not more than about 5 percent of the salt, based on the weight of the food, will be applied since larger amounts do not appear to provide any additional benefits. The preferred amount is in the range of from about 0.25 to about 2.0 percent and the most preferred amount is about 0.75 percent.
It is contemplated that the food to which the salt of phosphoric acid is applied will most suitably be in bite size, particulate form, such as pellets and the like. The salt may be applied to dry pet food having any shape or form. However, the only requirement being that at least a portion of the surEaces of the food have the salt applied thereto. Although the present invention is principally directed to the use of salts of phosphoric acid to improve the palatability of dry pet food and increase its accept-ance by cats, other materials which together with the phosphoric acid salts impart the set forth acidity may be used. Such materials include acids such as phosphoric and citric acids and various other edible acid salts.
The surfaces o~ the pet food may also be treated with other flavor enhancing materials. Typically, the pet food will be coated with fat, e.g., animal tallow, or with flavourings, e.g., meat or cheese flavors and the like, colorants, etc.
Dry pet foods may be prepared by a variety of methods.
One such method which is widely used on a commercial basis is the -~- cooker-extruder method wherein the ingredients are first blended and moistened to provide an extrudable mixture. The mixture is then fed into an apparatus wherein it is heated and extruded in the form of particulates which are then dried. Any of the materials ;~
- 4 - ;
~3~
~ .
-- 11[17326(3 conventionally used to prepare pet foods may be used. Typically, these include sources of proteln, carbohydrate, and fat, which are generally derived from both animal and vegetable sources, minerals, vitamins, flavorants, colorants, preservatives, etc.
The sal~ of phosphoric acid may be applied to the surface of the pet food in any convenient manner, such as spraying, dustiny and the like, so that the ~alt is applied to at leas-t a portion of the food. Generally, the acid salt will be applied to the pet food after such is coated with a fat so the desired degree of adhesion will be obtained. A solution of the salt may be utilized and, in thi$ case, the solution can he sprayed onto the pet food. Convenient-ly, the food, carried on a moving belt, passes beneath a hopper from which metered amounts of the salt are deposited on the surface of the food. The process of the present invention may be carried out in a batch or continuous manner.
In order to more clearly describe the nature of the present invention, specific examples will hereinafter be described. It should be understood, however, that this is done solely by way of example and is intended neither to delineate the scope of the inven-tion nor limit the ambit of the appended claims. -~
Example 1 This example illustrates a continuous process for producing dry pet food having enhanced palatability to cats by applving to the surface of the food a salt of phosphoric acid.
Dry pet food ingredients comprising poultry by-products, ground corn, wheat flour, fat, corn gluten meal, salt, cheese powder, whole egg, dried milk, organ meats and vitamin and mineral supple-ments were blended. The blended ingredients were mois~urized and steam conditioned to a moisture content of about 30 percent in the pre-cooker section of an expander cooker-extruder. The moisturized pet f~od was then metered into the cooker-extruder and extruded through appropriately shaped dies to provide pieces having the A~ .
- .
1073Z~0 desired shape and size. The shaped pieees were dried to a mois~ure content of less than about 12 percent, eoolecl and spray-eoated with a fat in a revolving cylinder. The fat coated pieces were then plaeed on a moving belt which passed beneath a hopper containing crystalline monosodium phosphate from which a sufficient amount of the phosphate salt was deposited onto the surfaee of the food to provide a coneentration thereon of about 0.5 pereent monosodium phosphate based on the weight of the food.
Example II
This Example illustrates the effeet on aeeeptability by eats of applying a-salt of phosphorie aeid to the surfaee of dry pet food and eompares the aeeeptability of such food with that of a commercial dry cat food having phosphoric aeid on its surface.
Dry pe-t food was prepared as shown in Example ~ but with suffieient amounts of salts of phosphoric acid applied to the surfaee of portions thereof to provide the following, based on the weight of the food:
A - 0.25 percent monosodium phosphate B - 0.5 percent monosodium phospha-te C - l.O percent monocalcium phosphate Groups of 8 to lO cats were individually housed and pro-vided with separate feed pans eontaining weighed amounts of -the eo~ereial cat food and one of the phosphate salt treated cat feeds enumerated above. The cats were allowed free choice of the eat foods for a period of 24 hours. The pans were then removed from the eages and the amounts of eaeh food eonsume~ by eaeh eat were determined. The above proeedure was then repeated for a seeond 24 hour period. The eombined results of the two day feeding tests are shown in Table I below:
~.~,'' .
.. ~ .- . .. , . ~ ,. , ,, . ~ .
11[~73Z~C~
^," ~ ~, o ~, dP
O E~ h u~ ~1 ~i ,~ ~ .
O
~ '1~ ~ S
t~ h ~1: Q.
,5 ~ . L~l o _ * ~ '.
.,~
~,~ ~ ~ o ~ 3 ~/ O a~
O~ O
.~
: , .
.,':
The data in the above Table show~ that, in general, the cats in the paired feedlng tests showed a pre-ference for the pet food prepared by the process of the present invention, Example III
This Example illustrates the storage stability of dry pet food which has been surface treated with a salt of phosphoric acid and compares said storage stability with tha-t of a commercial pet food which had been surface trea-ted with phosphoric acid.
Twenty cats were individually housed and pxovided with separate feed pans containing weighed amount~ of dry pet food coated with sufficient sodium acid phosphate to provide 1.0 percent thereof on the surface of the food and a commercial dry pet food, respectively. The cats were allowed free choice of the pet foods for a period of 24 hours. The pans were then removed from the cages and the amounts of each food consumed by each cat were determined. The above procedure was then repeated for a second 24 hour period.
The test pet foods were stored for two months at a temperature of 85F and then presented to 19 of the cats in two 24 hours feeding periods identical to those described above. The results are shown in Table II below:
.
, ., ,. ~:, ~.~ , .
1C~73;~60 o~
n oo ~ ~
~ U
U~
o ,, ~ .
oo ~ ~ .
~Z~ ~ :
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s~' ~ ~.
o U
~n ~ ~ . ~ ~ ~:
tS` h 11~ e, ~ 1~ 0 D.
o~ ~
~ ~O U~ ~ l_ O
ul O u~ E~ ~ ~ ~ 1-IJ .~LI O N
d U~ hC ) O
O d~
a) ~ It~
h w O .
~J U~
U~ ~ ~, h O
8 ~ o ~
o ~Q~ ~ S~
H~ E~ 1 ~ O '51 ~ CJ-rl 4~
.,1 ~ ~ h O
~H ~~1~ ~ U
~¢ lao o I`
~ ~ ~0 O ~ ,~1) o U7 ~:: ~JO ~ ~ ~ ~.
~: ~d u~Z P~ rl Q.
O .IJ U7 m m~ ~ ~ ~:
a .,~ o o to g N U~
C) O
J,J F~ ,3 ~ ~:
: : ::
O u ~r U
O h 0 i~ :
14 /1~ ~ a) o $~ t~ U
~ O
U U Z;
. .
A~`s~
, ~73260 From -the above table, it is apparent that the cats showed a strong preference for the sodium acid phosphate treated food. This preference is even more dramatically evidenced when the cats were provided with the two foods following storage thereof at two months at 85F.
The terms and expressions which have been employed are used as terms of description and not of limitation. It is not intended, in the use of such terms and expressions to exclude any equivalents of the features shown and described or portions thereof, since it is recognized that various modi-fications are possible within the scope of the invention claimed.
,~.'~; '
It should be understood that the expression "dry pet food", as used herein, includes such foods having low or intermediate moisture contents as distinguished from pet foods having relatively high moisture contents which are generally packaged in containers impervious to liquids.
Dry pet foods exhibit a number of advantages over pet foods having higher moisture contents. The dry foods are generally more nutritious on an e~ual weight basis, require less expensive packaging, have better keeping ~ualities and are more convenient to use.
Domestic animals, particularly cats, are notoriously fickle in their food preferences. As a result, their owners frequently change types and brands of cat food in order to main-tain their pets in a healthy and contented condition. For the most part, the only way to determine the gastronomic preferences ~f cats is by trial and error.
There are a-number of processes disclosed in the art for improving the palatability and other characteristics of dry pet food. U.S. Patent 3,115,409 to Ballinan et al, is directed to pet foods having a high acid content for improved palatability and to impart stability to elevated processing temperatures. The hydrogen ion concentration of the food is adjusted by incorporatlng therein an edible acid or acid salt.
U.S. Patent 3,139,342 to Linskey relates to an animal food pro- -cess wherein the food is produced in the form of pellets which may be coated with various taste enhancing and/or nutrition .- - -- . : , ,: - - : :: .
~(:1 73'~
supplementing materials, e.g., fat and vit~min A. U.S. Patent 3,203,806 to Youn~ relates to a pet food having acetamida and acetic acid incorporated therein for improved palatability.
The palatability improvers may be a~ded to dry or semi-dry pet foods by being sprayed thereon. U.S. Patent 3,615,647 to Kessens is directed to a porous, expanded animal food in the form of chunks coated with fat which coating is, in turn, over-laid with a coa~ing of dextrin. U.S. Patent 3,679,429 to Mohrman et al relates to a method for improving the palatability of dry cat food by coating particles of the food with fat and a flavour enhancing acid, specifically, citric, phosphoric or hexamic acid. U.S. Patent 3,708,306 to Appleman relates to a pet food containing psyllium by products wherein dicalcium phosph-ate is incorporated. The dicalcium phosphate is blended into the pet food together with other ingredients in the form of a batter which is then baked. U.S. Patent 3,930,031 to Kealy is directed to a cat food composition having a coating comprising a flavour enhancing mixture of phosphoric and citric acids.
In general, cats seem to exhibit a preference for foods having an acidic reaction. The degree of acceptance of a food is apparently determined largely through the cats highly developed sense of smell. Materials applied to the surface of dry pet food affect its acceptance by cats to a greater degree than do the same materials incorporated into the body of the food. Presumably, this is due to the fact that the cats' --olfactory organs can more readily detect the smell of these - ~ -materials when such are on the surface of the food.
The application of certain acids to the surface of ;
~ dry cat food, while apparently having a positive effect on palatability, is not entirely =atisfactory. Such acids present ~1 .
~73Z~
handling problems and, since they are corrosive, expensive equipment must be used in processes employing -the same. More-over, since the acids are applied in liquld ~orm they may dif-fuse into the body of the food upon storage, thus reducing their effect on palatability and acceptance.
Accordingly~ it is a principal object of the present invention to provide a process ~or improving the palatability of dry pet food.
It is yet another object of the present invention to provide a process for lmproving the palatability of pet food to cats which does not requlre expensive processing equipment.
It is still another object of the present invention to provide a pet food having improved palatability to cats.
These ob~ects and other objects which will be appar-ent from the following description and claims~ are achieved by providing on the surface of the pet food a sufficient amount of a salt of phosphoric acid to enhance the ~lavour of the food and increase the acceptance thereo~ by cats.
According to one aspect of the invention there is provided a process for improving the palatability of dry pet food comprising providing on the surface of the food a sufficient amount of a salt of phosphoric acid to enhance the ~lavour of the food and increase the acceptance thereof by cats. -Accordlng to another aspect of the invention there is provided pet food having enhanced palatability of cats com-prising dry pet food having a salt o~ phosphoric acid applied to the surface of the ~ood.
Salts of phosphoric acid which may be used to advan-tage in the present process are those having an acidic reaction.
Examplary of such salts are the monoalkali metal and monalkaline '.
. . ' ,.
C ~.
~73Z6(~
earth metal salts of phospho,rlc acid, The salt of phosphoric acid may be applied as such directly to the surface of the pet food. ~lternatively, the salt may be formed on the surface o the pet food in sitù by applying thereto salt forming materialsr e,g.~ alkali and phos-phoric acid, and adjusting the acidity thereof as desired.
The amount of the salt of phosphoric acid applied to the surface of the pet food to enhance the flavour thereof will vary depending, inter alia~ on the composition of the food ,'"
; ' , : :: .' ~': ~ .' :: -:
~ ~ ' ', ' ' i ' ' 3a ;
~g1 .. . - . - , .. .
:' . ` ' . : ' ~ : ' .
, ~0732~;~
and the par~icular salt utilized. Typically, the amount used is such that a 10 percent aqueous slurry of the food will have a pH
in the range of from about 4.5 to about 5.5. The preferred pH
is about 5.2. While the present invention is not limited to the application of any specific amount of a salt of phosphoric acid, it is contemplated that not more than about 5 percent of the salt, based on the weight of the food, will be applied since larger amounts do not appear to provide any additional benefits. The preferred amount is in the range of from about 0.25 to about 2.0 percent and the most preferred amount is about 0.75 percent.
It is contemplated that the food to which the salt of phosphoric acid is applied will most suitably be in bite size, particulate form, such as pellets and the like. The salt may be applied to dry pet food having any shape or form. However, the only requirement being that at least a portion of the surEaces of the food have the salt applied thereto. Although the present invention is principally directed to the use of salts of phosphoric acid to improve the palatability of dry pet food and increase its accept-ance by cats, other materials which together with the phosphoric acid salts impart the set forth acidity may be used. Such materials include acids such as phosphoric and citric acids and various other edible acid salts.
The surfaces o~ the pet food may also be treated with other flavor enhancing materials. Typically, the pet food will be coated with fat, e.g., animal tallow, or with flavourings, e.g., meat or cheese flavors and the like, colorants, etc.
Dry pet foods may be prepared by a variety of methods.
One such method which is widely used on a commercial basis is the -~- cooker-extruder method wherein the ingredients are first blended and moistened to provide an extrudable mixture. The mixture is then fed into an apparatus wherein it is heated and extruded in the form of particulates which are then dried. Any of the materials ;~
- 4 - ;
~3~
~ .
-- 11[17326(3 conventionally used to prepare pet foods may be used. Typically, these include sources of proteln, carbohydrate, and fat, which are generally derived from both animal and vegetable sources, minerals, vitamins, flavorants, colorants, preservatives, etc.
The sal~ of phosphoric acid may be applied to the surface of the pet food in any convenient manner, such as spraying, dustiny and the like, so that the ~alt is applied to at leas-t a portion of the food. Generally, the acid salt will be applied to the pet food after such is coated with a fat so the desired degree of adhesion will be obtained. A solution of the salt may be utilized and, in thi$ case, the solution can he sprayed onto the pet food. Convenient-ly, the food, carried on a moving belt, passes beneath a hopper from which metered amounts of the salt are deposited on the surface of the food. The process of the present invention may be carried out in a batch or continuous manner.
In order to more clearly describe the nature of the present invention, specific examples will hereinafter be described. It should be understood, however, that this is done solely by way of example and is intended neither to delineate the scope of the inven-tion nor limit the ambit of the appended claims. -~
Example 1 This example illustrates a continuous process for producing dry pet food having enhanced palatability to cats by applving to the surface of the food a salt of phosphoric acid.
Dry pet food ingredients comprising poultry by-products, ground corn, wheat flour, fat, corn gluten meal, salt, cheese powder, whole egg, dried milk, organ meats and vitamin and mineral supple-ments were blended. The blended ingredients were mois~urized and steam conditioned to a moisture content of about 30 percent in the pre-cooker section of an expander cooker-extruder. The moisturized pet f~od was then metered into the cooker-extruder and extruded through appropriately shaped dies to provide pieces having the A~ .
- .
1073Z~0 desired shape and size. The shaped pieees were dried to a mois~ure content of less than about 12 percent, eoolecl and spray-eoated with a fat in a revolving cylinder. The fat coated pieces were then plaeed on a moving belt which passed beneath a hopper containing crystalline monosodium phosphate from which a sufficient amount of the phosphate salt was deposited onto the surfaee of the food to provide a coneentration thereon of about 0.5 pereent monosodium phosphate based on the weight of the food.
Example II
This Example illustrates the effeet on aeeeptability by eats of applying a-salt of phosphorie aeid to the surfaee of dry pet food and eompares the aeeeptability of such food with that of a commercial dry cat food having phosphoric aeid on its surface.
Dry pe-t food was prepared as shown in Example ~ but with suffieient amounts of salts of phosphoric acid applied to the surfaee of portions thereof to provide the following, based on the weight of the food:
A - 0.25 percent monosodium phosphate B - 0.5 percent monosodium phospha-te C - l.O percent monocalcium phosphate Groups of 8 to lO cats were individually housed and pro-vided with separate feed pans eontaining weighed amounts of -the eo~ereial cat food and one of the phosphate salt treated cat feeds enumerated above. The cats were allowed free choice of the eat foods for a period of 24 hours. The pans were then removed from the eages and the amounts of eaeh food eonsume~ by eaeh eat were determined. The above proeedure was then repeated for a seeond 24 hour period. The eombined results of the two day feeding tests are shown in Table I below:
~.~,'' .
.. ~ .- . .. , . ~ ,. , ,, . ~ .
11[~73Z~C~
^," ~ ~, o ~, dP
O E~ h u~ ~1 ~i ,~ ~ .
O
~ '1~ ~ S
t~ h ~1: Q.
,5 ~ . L~l o _ * ~ '.
.,~
~,~ ~ ~ o ~ 3 ~/ O a~
O~ O
.~
: , .
.,':
The data in the above Table show~ that, in general, the cats in the paired feedlng tests showed a pre-ference for the pet food prepared by the process of the present invention, Example III
This Example illustrates the storage stability of dry pet food which has been surface treated with a salt of phosphoric acid and compares said storage stability with tha-t of a commercial pet food which had been surface trea-ted with phosphoric acid.
Twenty cats were individually housed and pxovided with separate feed pans containing weighed amount~ of dry pet food coated with sufficient sodium acid phosphate to provide 1.0 percent thereof on the surface of the food and a commercial dry pet food, respectively. The cats were allowed free choice of the pet foods for a period of 24 hours. The pans were then removed from the cages and the amounts of each food consumed by each cat were determined. The above procedure was then repeated for a second 24 hour period.
The test pet foods were stored for two months at a temperature of 85F and then presented to 19 of the cats in two 24 hours feeding periods identical to those described above. The results are shown in Table II below:
.
, ., ,. ~:, ~.~ , .
1C~73;~60 o~
n oo ~ ~
~ U
U~
o ,, ~ .
oo ~ ~ .
~Z~ ~ :
~ .,.
s~' ~ ~.
o U
~n ~ ~ . ~ ~ ~:
tS` h 11~ e, ~ 1~ 0 D.
o~ ~
~ ~O U~ ~ l_ O
ul O u~ E~ ~ ~ ~ 1-IJ .~LI O N
d U~ hC ) O
O d~
a) ~ It~
h w O .
~J U~
U~ ~ ~, h O
8 ~ o ~
o ~Q~ ~ S~
H~ E~ 1 ~ O '51 ~ CJ-rl 4~
.,1 ~ ~ h O
~H ~~1~ ~ U
~¢ lao o I`
~ ~ ~0 O ~ ,~1) o U7 ~:: ~JO ~ ~ ~ ~.
~: ~d u~Z P~ rl Q.
O .IJ U7 m m~ ~ ~ ~:
a .,~ o o to g N U~
C) O
J,J F~ ,3 ~ ~:
: : ::
O u ~r U
O h 0 i~ :
14 /1~ ~ a) o $~ t~ U
~ O
U U Z;
. .
A~`s~
, ~73260 From -the above table, it is apparent that the cats showed a strong preference for the sodium acid phosphate treated food. This preference is even more dramatically evidenced when the cats were provided with the two foods following storage thereof at two months at 85F.
The terms and expressions which have been employed are used as terms of description and not of limitation. It is not intended, in the use of such terms and expressions to exclude any equivalents of the features shown and described or portions thereof, since it is recognized that various modi-fications are possible within the scope of the invention claimed.
,~.'~; '
Claims (13)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for improving the palatability of dry pet food comprising providing on the surface of the food a sufficient amount of a salt of phosphoric acid to enhance the flavour of the food and increase the acceptance thereof by cats.
2. A process for improving the palatability of dry pet food as defined in claim 1, wherein the salt of phosphoric acid is selected from the group consisting of monoalkali metal and monoalkaline earth metal salts of phosphoric acid.
3. A process for improving the palatability of dry pet food as defined in claim 2, wherein the salt of phosphoric acid is monosodium phosphate.
4. A process for improving the palatability of dry pet food as defined in claim 2, wherein the salt of phosphoric acid is monocalcium phosphate.
5. A process for improving the palatability of dry pet food as defined in claim 1, wherein the amount of the salt applied to the surface of the pet food is sufficient to pro-vide a pH of from about 4.5 to about 5.5 in a 10 percent aqueous slurry of the food. -
6. A process for improving the palatability of dry pet food as defined in claim 5, wherein the amount of the salt applied to the surface of the pet food is sufficient to provide a pH of about 5.2 in a 10 percent aqueous slurry of the food.
7. A process for improving the palatability of dry pet food as defined in claim 2, wherein the amount of the salt applied to the surface of the food is in the range of from about 0.25 to about 2.0 percent based on the weight of the food.
8. A process for improving the palatability of dry pet food as defined in claim 7, wherein the amount of the salt applied to the surface of the food is about 0.75 percent based on the weight of the food.
9. A process for improving the palatability of dry pet food as defined in claim l, wherein the pet food is in par-ticulate form.
10. A pet food having enhanced palatability to cats comprising dry pet food having a salt of phosphoric acid applied to the surface of the food.
11. A pet food having enhanced palatability to cats as defined in claim 10, wherein the salt of phosphoric acid is selected from the group consisting of monoalkali metal and monoalkaline earth metal salts of phosphoric acid.
12. A pet food having enhanced palatability to cats as defined in claim 11, wherein the salt of phosphoric acid is mono odium phosphate.
13. A pet food having enhanced palatability to cats as defined in claim 11, wherein the salt of phosphoric acid is monccalcium phosphate.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US67002876A | 1976-03-24 | 1976-03-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1073260A true CA1073260A (en) | 1980-03-11 |
Family
ID=24688680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA274,583A Expired CA1073260A (en) | 1976-03-24 | 1977-03-23 | Process for improving the palatability of pet food |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1073260A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7914835B2 (en) * | 2005-07-22 | 2011-03-29 | Del Monte Corporation | Dog chew treats |
| EP2796055A4 (en) * | 2011-12-21 | 2015-11-18 | Unicharm Corp | Pet food |
-
1977
- 1977-03-23 CA CA274,583A patent/CA1073260A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7914835B2 (en) * | 2005-07-22 | 2011-03-29 | Del Monte Corporation | Dog chew treats |
| EP2796055A4 (en) * | 2011-12-21 | 2015-11-18 | Unicharm Corp | Pet food |
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