CA1165614A - Gravy forming intermediate moisture pet food - Google Patents
Gravy forming intermediate moisture pet foodInfo
- Publication number
- CA1165614A CA1165614A CA000372998A CA372998A CA1165614A CA 1165614 A CA1165614 A CA 1165614A CA 000372998 A CA000372998 A CA 000372998A CA 372998 A CA372998 A CA 372998A CA 1165614 A CA1165614 A CA 1165614A
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- Prior art keywords
- fat
- weight
- pet food
- gravy
- particle
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/45—Semi-moist feed
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Birds (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
- Housing For Livestock And Birds (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
GRAVY FORMING INTERMEDIATE
MOISTURE PET FOOD
Abstract of the Disclosure An intermediate moisture pet food is described which forms a gravy-like mixture upon the addition of a warm aqueous liquid. The pet food comprises a particulate mass of a pro-teinaceous-farinaceous mixture having a moisture content of be-tween about 15-55% by weight which is coated with particles of a fat encapsulated gravy forming material. The fat encapsulated particles of gravy forming materials are resistant to moisture activation during storage but activate to produce a gravy-like mixture upon the addition of a warm aqueous liquid to the pet food.
MOISTURE PET FOOD
Abstract of the Disclosure An intermediate moisture pet food is described which forms a gravy-like mixture upon the addition of a warm aqueous liquid. The pet food comprises a particulate mass of a pro-teinaceous-farinaceous mixture having a moisture content of be-tween about 15-55% by weight which is coated with particles of a fat encapsulated gravy forming material. The fat encapsulated particles of gravy forming materials are resistant to moisture activation during storage but activate to produce a gravy-like mixture upon the addition of a warm aqueous liquid to the pet food.
Description
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Background of the Invention This invention relates to an inter~ediate mo1sture pet food which forms a gravy mixture upon the addition of an aqueous liquid.
Intermediate moisture pet foods generally are classified as having a moisture level between about 15 - 55~ with added antimicrobial materials to stabilize and preserve the product during storage. This type of product has had increased acceptance in the pet food market as an alternative to the dry pet ~ood pro-ducts. While the latter offer the advantage of convenience and a long shelf life, the soft moist products generally are con-sidered to be more palatable because of the higher moisture level.
Typical soft moist products and methods for their production are described in U.S. Pa~ents 3,852,4~3; 3,202,514; 3,615~Ç52;
3,653,908; 3,482,985; 3,745,021; 4,011,345 and 4,011,346. All of these represent variations in the materials or means of stabilizing the product and preserving it at ambient conditions over a period of time. Typical moisture levels for products produced in the above patents are between 15 and 56% by weight.
One means of improving the acceptability and palatability of dry pet foods has been to add a dry graYy forming material to the surfacos of the dry pet~food. The presence o~ the material on the dry product presents no storage problems and ,when the consumer adds an aqueous liqu;d to the dry product a gravy-like mixture is formed. Typical products of this type are described in U.S. Patents 3,119,691, 3,467,525; 4,104,407 and 4,104,406.
The gravy forming materials disclosed in the above references generally can be pregelatinized starches, gums, or various other polysaccharides or thickeners. As described in U.S. 3,119,691'7 .
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these gravy forming ingredients are usually applied to the dried expanded pellet immedia~ely following or together with a fat that is sprayed on the surface of the expanded mater;al.
The fat forms a coating on the pet food, and the particles of gravy forming material become available on the surface of the fat coated pellet to quickl,y form a gravy when an aqueous liquid makes contact with the particles. U.S. Patent 3,467,525 describes a somewhat di~ferent process for a gravy forming, dry pet food by a two-stream process in which a portion of the pellets are coated with fat which are then heated to promote fat penetration followed by coating of a separate portion of ~he pellets ~ith a thickener. The combined mix of pellets provides a thickened mixture upon the addition of an aqueous liquid.
U.S. Patent 4,1~4,406 describes a dry e~panded pet food which is first coated with a fat/dextrin emulsi~on to resist hydration of the expanded particle followed by coating with gravy forming materials. This product is also characterized by the presence of gravy forming materials on the outer surface to provide immediate thickening upon addition of an aqueous liquid. U.S. Patent 4,104,~07 is similar except that separate layers of fat and dex-trin are provided to prevent extensive hydration of the expanded particle when the gravy is f~ormed.
Intermediate moisture pet foods would likewise have increased appeal to the consumer if a gravy-like mixture could be formed with the pet food upon the addition of an aqueous liquid. Conceptually, an intermediate moisture product with a gravy forming material on the surfaces thereof is difficult to obtain since the gravy forming makerials react quickly w;th any moisture to form a gravy and the presence of 15 - 55% inherent moisture in a soft moist pet food could activate any thickener i~J
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applied to the product duri.ng storage. This premature activat-ion by the moisture in this type of product makes the addi-ti,on of a gravy former a difficult task, si.nce the ultimate object-ive is to produce a product which will retain its appearance during storage but will form a gravy-like mi~ture only when water has been added by the consumer.
This problem has been overcome in the present invention and accordingly the present invention seeks to produce an intermediate moisture pet foo~ which will form a gravy-like mixture upon the addition of an aqueous liquidO
The present invention also seeks to produce a gravy forming intermediate moi.sture pet food that will avoid activat-ion of the gravy forming components by the inherent moisture in the pet food product and seeks to produce a gravy forming intermediate moisture pet food that will retain its gravy forming characteristics during storage without activation by the inherent moisture present in khe pet food product.
Summary of the Invention The invention broadly comprehends an :interme~i.ate moisture pet food comprisi.ng a microbi.ologica11y stabilized proteinaceous-farinaceous mixture havi.ng about 15 - 55~ by weight of moisture, coated with particles o~ a fat encapsulated gravy forming material in an amount effective to form a gravy upon the addition of an aqueous li~uid. In one aspect, the particles are resistant to moisture penetration during storage and contain at least about 20% fat by weight of the encapsulat-ed particles. In another aspect the particles contain at least about 20% by weight fat and the fat is solid a-t ambient temperature.
Further, the invention pertains to a process for producing an intermediate moisture pet food comprising forming a microbiologically stabilized mixture of proteinaceous and farinaceous materials and 15 - 55% by weight of moisture, ex~ruding the mixture under conditions to form an extruded mass, ancl applying to the extrude~ mass particles of a fat encapsulated yravy forming material in an amoun~ effective to form a gravy upon the addltion of an aqueous liquid, the particles being resistant to moisture penetration during storage and containing at least about 20% by weight fat.
The invention further comprehends a process for produc-ing an intermediate moisture pet food comprising ~orming a mixture of proteinaceous and farinaceous materials and 15 to 55~ by weight of moisture, extruding the mixture ~nder condit-ions of elevated pressure and a temperature above about 212F.
to form an expanded extruded mass, microbiologically stabilizing the extruded mass, and applying to the extruded mass, particles oE a fat encapsulated gravy forming material in an amoun-t effective to form a gravy upon the addition of an aqueous liquid, the particles being reslstant to moisture penetration during storage and containing at least about 2~ by weiyht fat.
More particularly, the gravy Eorming ingredients are encapsulated in a fat which is typically solid at ambient temperatures or under the temperature conditions encounkered during storage. The at typically melts at temperatures of lO0 - 150F., preferably llO - 130F., ~hich coxrelates ~ith the temperature of warm or hot water in most households. The fat that provides the encapsulate for the gra~y forming materials is in a relatively uniform and homogeneous layer around the gravy forming materials without any cracks or fissures making the particle resistant to moisture penetration during storage.
An essential characteristic of the fat encapsulated gravy forming ingredient of the present invention is the weight ratio of fat relative to the weight ratio of gravy forming ingredients.
This weight ratio provides the necessary thickness of the fat layer in order to resist moisture penetra-tion of the gravy orming materials from the soft moist produc-t as well as to 1 ~5~
allow rela-tively quick formation of the gravy when the warm water is added to the pet food product by the consumer.
The gravy forming intermediate moisture pet food of the prese~t invention represents a unique break-through in pet food production and combines the inherent appeal and palatability of a soft moist product with a gravy forming material which heretofore was considered only to be useful for dry pet foods.
~P-7~g Descri~tion ~f the _re~erred Embodiments The product of the present invention comprlses an inter-mediate moisture pet food coated with particles of a fat encap-sulated ~ravy forming material.
The formulat;on and production of interrnediate moisture pet foods are well-known in the art of pet food processing and the present invention is not intended to be limited by specific ingredients that are used to formulate these pet foods or any specific process for producing these pet foods. Accordingly, the concept disclosed in the present invention is intended to apply to any type of intermediate moisture pet foods generally having a moisture range of between about 15 - 55% by weight without regard to the manner in which it is made or the exact ingredients used in its formulation. Intermediate moisture pet foods having the above moisture range can be produced in several differeht ways depending on the materials used to achieve shelf stability.
For example, if water soluble substances such as sugars and the like are used to decrease the water activity as described in U.S. 3,202?514, a low temperature forming process is usually employed to form the ingredients into a particulate mass.
By contrast, if acids or other materials are used to increase the water activity~as is described in U.S. 3,~52,483 or U.S. 4,011,345 without substantial percentages of sugar, conven-tional extrusion techniques as are employed in the production of dry pet foods are usually employed to produce an expanded soft moist pet food. These techniques involve extrusion of proteina-ceous and farinaceous mixtures at temperatures generally above 212F. and at elevated pressure to achieve vaporization of the moisture frorn the product when it exits the extruder into a zone of lower pressure. This results in expansion of the mass ~hich SP ~3~3 i can be further subd;vided into a particulate mass with the appli- ¦
cation of flavorings or anti-microbial substances to the surface of ~he expanded particulate mass.
The preferred means of making an intermediate moisture pet food for purposes of the instant invention is by the extru-sion-expansion process generally referred to aboYe. This is the process that is described in more detail for purposes of the present invention although as noted above, the present is not limited by the manner in which the soft moist pet food is produced.
Typically an expanded product oF this type having a final moisture of 15 - 55% by wei~ht will have a proteinaceous îngredient content of between about 10 and 50% by wei~ht of the product and a cereal or farinaceous ingredient content of between about 10 and 50% by weight of the product.
The proteinaceous ingredients can comprise animal or vegetable protein materials including fresh meat or meat by- ¦
products if desired. Among the animal protein materials are meat or meat by-products and specifically materials such as liver or glandular meal, meat meal, meat and bone meal, fish meal, poultry meal, blood meal, as well as products derived from milk or eggs.
Fresh meat can include the flesh of cattle, swine, sheep, goats, horses, whales or oth~er mammals, poultry and fish. Included within this are fresh meat by-products such as lungs~ spleen, kid-neys, brain, livers, blood, fatty tissue, intestines, and the like.
Vegetable proteinaceous ingredients which may be employed include oilseed materials either full fat or defatted including soybean meal, soy flour, soy concentrate, or soy isolate as well as other oilseed materials such as cottonseed meal~ safflower or sunflower meal and the like. Also included within this group are various glutens, such as wheat or corn gluten or materials of this type that have a protein level above about 30~ by weight.
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Microbial protein may also be employed as a proteina- ¦
ceous ingredient in formulating the pet food of the present invention and included within this generi~ group are various yeast products, such as brewers yeast, torula yeast, or single cell protein.
Typically, no single proteinaceous ingredient is used in formulating pet foods and mixtures of the above general types of protein sources will be employed for nutritional balance, economy and palatabilit~y.
Cereal or farinaceous ingredients that can be used in formulating the soft moist pet foods of the present invention include wheat flour, corn flour, oat flour, as well as wheat bran, milo, barley, rice, wheat starch, corn or various other types of starches or cereal ~rains. These will typically be employed in mixtures, as is the case with the proteinaceous ingre-dients, since a balancing of these will maximize nutritional balance, economy, and palatability of the pet food.
For illustrative purposes, if one is producin~ an ;nter-mediate moisture pet food of the e~panded type, the above pro-teinaceous and farinaceous ingredients are mixed together withan effective amount of moisture to plasticize the materlal in the extruder and/or gelatinize t~e starchy material to permit expan-sion of the mass upon exit into a zone of atmospheric pressure.
Typical moisture levels for extrusion will be between about 12 to 30% by weight of the final product. This level of moisture to-gether with the inherent moisture of the starting materials, the slight amount of moisture picked up during extrusion, plus any added moisture during further processing, represents the total moisture level for the intermediate moisture pet food.
SP~73g Other materials may be added to the proteinaceous and farinaceous mixture if desired prior to extrusion such as plas-ticizing agents or humectants to decrease the water activity of the pet food matrix as well as contribute to the texture of the final product. Included within this group of materials are various water soluble substances such as polyhydric alcohols, edible acids or salts, sugars, corn syrup, molasses7 and/or anti-mycotics. These materials either individually or collectively contribute to the texture, i.e., softness of the product, or the bacteriological stability either by control of the pH of the pet food matrix or the water activity. In any event, the present invention is not intended to be limited by the exact ~ype of materials that are ;ncluded in a soft moist pet food to provide shelf stability, since the selection or inclusion of these are within the skill of the art depending on the exact type of pro-duct desired.
As an illustration and for general purposes, bacteriolo-gical control of the pet food through the addition of an acidic compound will be that amount necessary to reduce the pH to between about 4 and 6 although the exact level can be above or below this depending on other ingredients which might also be used to control water actiuity. If control ~of the water activity is the principle means desired of stabilizing the product without a relatively low pH then somewhat nigher levels of materials such as sugars, poly-hydric alcohols, carbohydrates, salts and the like may be necessary to achieve sufficient stability. In any event, these variations will be readily apparent to one skilled in the art.
An effective amount of an anti-mycotic is also helpful in controlling the product against undesired mold growth and it may be desirable in some instances to include this in the mixture s p ~
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prior to extrusion although usually it ;s appl;ed to khe sur-face of the product to minimize mold growth problems upon storage.
Other additives, such as minerals, vitamins, coloring and/or flavoring may be added to the mixture to be extruded and these may be added for nutritional balance, appearance of the product or palatability. Suitable amounts and types of these ingredients will be readily apparent to one skilled in the art.
In produc;ng an expanded pet food, the above mi~ture ~0 of proteinaceous and farinaceous materials is conveyed to an extruder that is com~on to the pet food industry and heated under pressure to temperatures above Z12F., preferably 220 to 250F.
The mixture is then extruded into a region of lower temperature and pressure to result in expansion as the product exits the orif7ce or die of the extruder into the area of low~r pressure.
Th;s results in expansion of the material by vaporization of some I of the moisture. The rate of extrusion as ~ell as the tempera-ture and pressure may be readily adjusted to achieve the des;red density range.
The expanded pet food exits the extruder as a continuous rope and it is common to subdivide this continuous stream o~ pro-duct into a particulate mass~of material. These individual p;eces of product may then be cooled and/or coated with add;t;onal amounts of inaredients such as flavoring, preservatives, anti-mycotics and the like to further ass;st in maintaining shelf stab-lity of the product. Also other materials such as Fat soluble vitamins and/or fats may be added for complete nutritional balance of the product.
Any of these may be added prior to or after cooling of the product as desired.
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, . 1 1 ~Sgl4 The individual particulate mass or pieces of inter-mediate moisture pet food are then coated with part~cles of a fat encapsulated gravy forming material. An effective amount of this material is added to the surfaces of the pet food pro-duct so that a thickened gravy-like mixture will result when a warm aqueous liquid i5 added to the pet food product. Typical amounts of the fat encapsulated material employed are between about 0.25 - 10% by weight of the pet food product. A preferred level of addition is between about 1 to 4% by weight of the pet food product.
Since the fat encapsulated gravy forming material is a flowable powder, a convenient means of application is by dusting the particles of fat encapsulated material onto the surfaces of the product by a suitable mechanical applicator although other means of applying the material to the surfaces of the pieces of pet food may also be used. It is desirable to maintain the temperature of the pet food product to which the gravy former is added9 substantially below the melting point of the fat usect to encapsulate the gravy forming ingredients, since this otherwise rnight result in loss of the fat encapsulate and activation of the gravy forming materials. Therefore, depending on the exact type of fat and its melting point-employed in encapsulating the gravy forming materials, it may be necessary to cool the product before application of the coating. If fats ha~ing melting point ranges as generally described in the present invention are used to encapsulate the gravy formers, then only a slight amount of cooling of the product is necessary before application of the coating and this will normally be achieved in an air conveyance systern as is typically employed in transferance of the product from the extru sion line to the packaging line in a commercial pet food operation.
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Generally, the temperature of the product before application of the encapsulated coating w;ll be below about 140F. and usua11y between 50 and 140F.
The fat encapsulated gravy forming material comprises a flo~able powder in which the fat encapsulates various gravy For-mers in a uniform non-rnoisture penetrable layer. The gravy forming material 5 employed in the present ;nvention include mixtures generally of starches, polysaccharides or thickeners, flavoring and/or coloring. Various materials which can be used to form a gravy for pet food are known to one skilled ;n the art and include starches such as pregelatinized starches, typ;cally pregelatinized or cooked potato flour, corn, rice, and wheat flour. Other types of pregelatinized starches are also suitable and typical amounts of pregelatinized starches are between about 5 to 50% by weight of the fat encapsulated particle~ ¦
It is also desirable to include as part of the gravy forming mixture, various thickeners such as polysacchar;des or hydrocolloids included among which are the alginates or alginate derivatives, carrageenins, guar gum, xanthan gum, locust bean gurn, and carboxymethylcellulose. These serve to thicken the gravy when the gravy forminy material is activated by water and are employed in amounts-of between about.D.l and 50% by weiyht of the fat encapsulated particle.
Materials which can also be included in the gravy forming materials if desired, include dextrins or starch hydrolysis pro-ducts, as well as various emulsifiers, flavorings or colorings.
Typical flavorings include hydrolyzed vegetable protein~ onion or garlic powder. Amounts of these materials will vary depending on the flavor or color of the gravy mixture desired and the exact :. SP-/3g ~ ~ 6S6~ 1 amount will be readily apparent to one skilled ;n the art.
Typical amounts of color;ng and f'lavoring are between 0.1 and - 20~ by weight of the fat encapsulated material.
It is also desirable to include in the gravy forming mixture a flow control agent such as silica or the l;ke so the gravy forming powder is maintained in a flowable condition for fat encapsulation. Typical amounts of flow control agent are 0.1 to 5% by weight of the fat encapsulated particle.
The gravy forming mixture which is in the form of a flowable powder is then encapsulated in fat which is typically a solid at ambient or storage temperatures and has a melting point range of between about 100 - 150F. preferably about 110 to 130F.
A variety of techniques are available for encapsulating the gravy forming material in the fat and the present invention is not intended to be limited by the specific technique for encap-sulating the gravy formers. An essential character;st;c of the fat encapsulated gravy material employed in the present invention is a weight ratio of' fat relative to the weight ratio of gravy forming materials. This welght amounk of fat provides a fat 'layer w;th the necessary thickness in order to resist moisture penetra-tion yet al-lows relatively ~uick forrnation of the gravy when warm water is added to the pet food product by the consumer.
It is, therefore, necessary that the fat be at least about 20% by weight of the fat encapsulated graYy forming particle, preferably at least about 30% by weight of' the particle. This - amount of fat provides the necessary thickness to resist moisture penetration and eliminates the need for critical control of the -~ manner in which the coating is applied. Theref'ore, a typical amount of fat for encapsulating the graYy forming materials is .
~l6~6 between about 20 - 60~ and preferably between about 25 - 50%
by weight of the fat encapsulated particle. As the level of fat exceeds 60~ by weight of the particle, then handlin~ of the particle becomes somewhat difficult.
It is also necessary that the fat layer be relatively uniform, although the above amount of fat insures that the thick- ¦
ness if adequate without critical control of the coating or encapsulation procedure to el;minate non-uniformity in the coating.
Certainly, if the fat layer has any cracks or fissures in it, moisture from the pet food product could penetrate the fat layer and activate the gravy formers during storage. Therefore 7 the amount and type of fat set forth above insures that a uniform layer without cracks or fissures in the coating is achieved with-out regards to the type of encapsulation procedure employed. It may also be desirable but not essential to apply the required amount of fat in more than one coat to insure a uniform coating.
This is especially desirable when the amount of fat exceeds 35%
by weight of the particle.
When fat having the above melting point range is emp10yed~
it provides a stable or solid layer under most conditions of storage yet melts when hot tap water is added by the consumer to activate the gravy forming material. It is also desirablel but not necessary, to employ a fat without an added hydrophillic emul-sifier in the fat since the hydrophillic nature of this type of material will attract moisture depend;ng on the storage cond;tions and provide a pathway for moisture through the fat layer and to the moisture reactive gravy forming materials encapsulated by the fat layer.
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A variety of coat;ng techniques can be used to forrn the fat encapsulated gravy forming material of the present inven-tion. One suitable technique is to suspend the particles of gravy forming material in a fluidized bed o~ air and spray a m;st of hot fat and air mixture into intimate contact with the sus- t pended particles in order to provide a relatively uniform coating of the fat on the particles. It is also possible to employ an agglomerating tower which creates a whirlpool type effect in the tower and keeps the particles of gravy fcrming materials in con-10tinuous motion. Fat can be misted into the top of the tower and a negative pressure at the opposite end of the tower creates a vortex in the tower for maximum turbulance and mixina of the particles and fat. Either of these techniques provide a satis-factory means of encapsulating the gravy forming ingredients and other techniques of encapsulation will also be apparent to one skilled in the art.
The fat encapsulated particles are then gradually air cooled in order to obtain the most stable crystalline form for the fat. This is commonly referred to as temper~ng of the fat and involves cooling at temperatures of 110 to 50F for times of 10 to 120 minutes.
The pet food product can then be coated with the fat encapsulated gravy former which has been found to be reslstant to penetration by moisture in the soft moist product, yet will readily dissolve in warm tap water to form a thickened gravy-like mixture in less than about 0.3 - 5 minutes.
The following Examples are intended to provide illustra-tive embodiments of the present invention~
Example 1 An expanded soft moist dog food was prepared by mixing the following ingredients:
SP-73~
~ ~ ~56~ '1 Ingredient% by wei~ht of the product Ground Yellow Corn 5.63%
Ground Wheat 21.53%
Soybean Meal (49~ Protein)12.22%
Meat and Bone Meal 15.63%
Beef and Bone Meal 3.10%
Fumaric Acid 1.24%
Wheat Germ 0.72%
Animal Fat 1.26%
Vitamins and Minerals 1.68%
Coloring .02%
Flavoring .03~O
Potassium Sorbate 0.44%
To the above mixture about 3.5% water was added during steam condit;oning of the mixture at a temperature of 180 - 200F.
This mixture was then extruded at a temperature of 250F. under conditions of elevated pressure into the atmosphere to produce a continuous rope of an expanded, soft moist pet food product whi~h was subdivided by a rotating knife into individual pieces of soft moist pet food. These pieces were then conveyed to a spray cham-ber where they were sprayed with the following materials and/or mixtures in the indicated or~der.
Mixture No. l:
Ingredient% by wei~ht of the Produot Animal Fat 5.97%
Propylene Glycol 1.00~, Vitam;ns ~ Flavoring .02%
Glycerol Monostearate .10%
Sorbic Acid .28%
.
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~ixture No. 2:
Ingredient % by weight of the Product Phosphoric Acid 1.00%
Sugar 4-59%
~a~er 20.04%
The resulting expanded, soft moist dog food product had a moisture content of about 36~ by weight.
A gravy forming ~ixture was separately produced by blending the follow~ng ingredients:
~ by weight of the Ingredient fat coated particle Pregelatinized Starch 23.20%
Sodium Alginate 23.20%
~ydrolyzed Vegetable Protein 16.00%
Flavoring and Coloring 6.70%
The above mixture was encapsulated 1n a Un;-Glatt~ ~ranulatiny unit manufactured by Glatt GmbH, Binzen/Lorrach (BRD) Germany at a temperature oF 140f., by employiny the following encapsulating mixture which was preheated to a temperature of 160F., for encap-sulation of the gravy Forming mixture~
% by wei~ht of the fat In~redient - coated pàrt~cle Hydrogenated Fat (m.p. 115-120F.)16.0%
Hydrogenated Fat (m.p. 124-1~0F.)14.3%
Polyglycerol mono ester 0.5%
Propionic Acid 0.1%
Sorbic Acid 0.1%
~h~ fat encapsulated~ gravy forming mixture was cooled to ambient 'emperature followed by screening of the encapsulated mixture 'hrough a 20 ~ 40 mesh screen. 2% by weight of the encapsulated ~ravy forrning rnixture was dusted on the expanded soft moist pro-duct. When about 2 parts by weight of the coated, expanded soft ~olst dog food was combined with l part by welght o~ water at l40F., a desirable brownish ~ravy was formed with the product.
Example 2 A two particle, expanded soft moist cat food was pre-pared by the following procedure. A basal mixture was entirel~
formed from the following ingredients:
Basal Mixture % by welght of Ingredient the Basal Mixture Ground Yellow Corn l6.3~o Corn Gluten Meal 2l.0%
Soybean Meal (49% Protein) l4.0%
Wheat Flour ll-7%
Poultry Meal 26.7~o Brewers Yeast 3.0%
Dried Whey 0.25%
Minerals & Vitamins 6.60%
A portion of the above basal mixture was used as an ingredient to form both a ch;cken flavored and a tuna flavored mixture. Each of the mixtures were then separately extruded to form a soft mo;st cat food consisting of a chicken flavored particle and a tuna flavored particle.
C cken Flavored Mixture Ingredient% by weight of the mixture Basal Mixture 79.7%
Whole Chicken l4.0~
Propylene Glycol 5.0%
Wheat Germ 0.75%
Coloring 0.08%
Minerals 0,47%
1 ~
SP-73'3 Tuna Flavored Mixture Ingredient % by weight o~ the M;xture Basal Mixture 79.88%
Ground Whole Chicken 9.0%
Tuna Solubles 5.0%
Propylene G1ycol 5.0%
Coloring .05%
Wheat Germ 0-75%
Minerals & Vitamins 0.32%
Each of the above mixtures was then separately extruded at a temperature of 250F., under conditions of elevated pressure into the atmosphere to produce a continuous rope of an expanded soft moist pet food product which was subdi~ided by a rotating knife into individual pieces of soft moist pet -Food. Equal amounts of the tuna flavored and chicken flavored piece, each piece representing 35.12~ by weight of the final product were conveyed to a spray chamber and sprayed with the following mixture:
Ingred;ent . ~eight oF the Final _roduct Phosphoric Acid 2.Z5%
Animal Fat 5.5%
Propylene Glycol 5.0%
Water. ~ 17-Q~
Vitam;ns .01%
The resulting expanded two particle soft moist cat food product has a moisture content of 30% by weight.
A gravy forming mixture was separately produced by blending the follow;ng ingredients.
SP-7~9 ~1~5~1~
% by weight of the Ingredient Fat Coated Partlcle Prege1atinized starch 23.2%
Sodium Alginate 23.2%
Hydrolyzed Yegetable Protein 16.0%
Flavoring and Ooloring 6.7%
The above mixture was encaps~lated in a Uni-Glatt~ granulating unit manufactured by Glatt GmbH, Binzen/L~rrach (BRD) Germany at a temperature of 140F. by employing the followins encapsu-lating mixture which was then preheated to a temperature of 160F. for encapsulation of the gravy forming mixture.
% by weight of the Ingredient Fat Coated Particle Hydrogenated Fat 16.0%
(m.p. 115 120F.) Hydrogenated Fat 14.3%
(m.p. 124-130F.) Polyglycerol Mono ester 0.5%
Propionic Acid 0.1%
Sorbic Acid 0.1%
The fat encapsulated gravy forming mixture was cooled to ambient temperature, followed by screening of the encapsulated-mixture ~P-73g ~65~1~
through a 20-40 mesh screen. 2% by weight of the product oF
the encapsulated ~ravy formin~ mixture was dusted on the expanded soft moist product. ~hen about 2 parts by weight of the coated expanded soft moist cat food was combined with l part by weight of water at 140F., a desirable brownish gravy was formed which covered the pieces of expanded soft moist pet food.
Example 3 A gravy forming mixture was produced by blending the following ingredients:
% by weight of the Ingredient Fat Coated Particle Pregelatinized starch 2l.4%
Hydrolyzed vegetable protein 21 4%
Corn dextr;n 2l.4%
Xanthan gum 9.0~O
3eef Flavoring 6.4 Distilled Monoglyceride l.3%
The above mixture was encapsulated in a Uni-Glatt~ yranulating unit manufactured by Glatt GmbH~ Binzen/Lorrach (B~D) Germany at a temperature of l40F., by employing l9.l% by ~eight of the particle of an encapsulating fat having a melting point range of ll5 - 120F., ~Ihich was preheated to 160F., before spraying on the gravy forming mixture. Following coating of the gravy forming particles, the temperature is gradually reduced to ambient over a 30 minute period to uniformly temper the fat coating and prevent the for~ation of any cracks or fissures in the solidified fat.
The fat encapsulated granules were dusted at a level of 3~ by weight onto the expanded soft moist dog food produced in accordance ~ith Example l. When 2 parts by weight of the dusted SP-7~g soft moist dog food were combined with 1 part of water at a temperature of 1~0F., a brownish-gray-like mixture was formed wnich coated the pieces of expanded soft moist pet food.
The fat encapsulated granules were also dusted at a f level of 1% by weight onto a portion of the expanded soft moist dog food product produced in accordance with Example 1. When
Background of the Invention This invention relates to an inter~ediate mo1sture pet food which forms a gravy mixture upon the addition of an aqueous liquid.
Intermediate moisture pet foods generally are classified as having a moisture level between about 15 - 55~ with added antimicrobial materials to stabilize and preserve the product during storage. This type of product has had increased acceptance in the pet food market as an alternative to the dry pet ~ood pro-ducts. While the latter offer the advantage of convenience and a long shelf life, the soft moist products generally are con-sidered to be more palatable because of the higher moisture level.
Typical soft moist products and methods for their production are described in U.S. Pa~ents 3,852,4~3; 3,202,514; 3,615~Ç52;
3,653,908; 3,482,985; 3,745,021; 4,011,345 and 4,011,346. All of these represent variations in the materials or means of stabilizing the product and preserving it at ambient conditions over a period of time. Typical moisture levels for products produced in the above patents are between 15 and 56% by weight.
One means of improving the acceptability and palatability of dry pet foods has been to add a dry graYy forming material to the surfacos of the dry pet~food. The presence o~ the material on the dry product presents no storage problems and ,when the consumer adds an aqueous liqu;d to the dry product a gravy-like mixture is formed. Typical products of this type are described in U.S. Patents 3,119,691, 3,467,525; 4,104,407 and 4,104,406.
The gravy forming materials disclosed in the above references generally can be pregelatinized starches, gums, or various other polysaccharides or thickeners. As described in U.S. 3,119,691'7 .
~, 'll656~
these gravy forming ingredients are usually applied to the dried expanded pellet immedia~ely following or together with a fat that is sprayed on the surface of the expanded mater;al.
The fat forms a coating on the pet food, and the particles of gravy forming material become available on the surface of the fat coated pellet to quickl,y form a gravy when an aqueous liquid makes contact with the particles. U.S. Patent 3,467,525 describes a somewhat di~ferent process for a gravy forming, dry pet food by a two-stream process in which a portion of the pellets are coated with fat which are then heated to promote fat penetration followed by coating of a separate portion of ~he pellets ~ith a thickener. The combined mix of pellets provides a thickened mixture upon the addition of an aqueous liquid.
U.S. Patent 4,1~4,406 describes a dry e~panded pet food which is first coated with a fat/dextrin emulsi~on to resist hydration of the expanded particle followed by coating with gravy forming materials. This product is also characterized by the presence of gravy forming materials on the outer surface to provide immediate thickening upon addition of an aqueous liquid. U.S. Patent 4,104,~07 is similar except that separate layers of fat and dex-trin are provided to prevent extensive hydration of the expanded particle when the gravy is f~ormed.
Intermediate moisture pet foods would likewise have increased appeal to the consumer if a gravy-like mixture could be formed with the pet food upon the addition of an aqueous liquid. Conceptually, an intermediate moisture product with a gravy forming material on the surfaces thereof is difficult to obtain since the gravy forming makerials react quickly w;th any moisture to form a gravy and the presence of 15 - 55% inherent moisture in a soft moist pet food could activate any thickener i~J
~36561~
applied to the product duri.ng storage. This premature activat-ion by the moisture in this type of product makes the addi-ti,on of a gravy former a difficult task, si.nce the ultimate object-ive is to produce a product which will retain its appearance during storage but will form a gravy-like mi~ture only when water has been added by the consumer.
This problem has been overcome in the present invention and accordingly the present invention seeks to produce an intermediate moisture pet foo~ which will form a gravy-like mixture upon the addition of an aqueous liquidO
The present invention also seeks to produce a gravy forming intermediate moi.sture pet food that will avoid activat-ion of the gravy forming components by the inherent moisture in the pet food product and seeks to produce a gravy forming intermediate moisture pet food that will retain its gravy forming characteristics during storage without activation by the inherent moisture present in khe pet food product.
Summary of the Invention The invention broadly comprehends an :interme~i.ate moisture pet food comprisi.ng a microbi.ologica11y stabilized proteinaceous-farinaceous mixture havi.ng about 15 - 55~ by weight of moisture, coated with particles o~ a fat encapsulated gravy forming material in an amount effective to form a gravy upon the addition of an aqueous li~uid. In one aspect, the particles are resistant to moisture penetration during storage and contain at least about 20% fat by weight of the encapsulat-ed particles. In another aspect the particles contain at least about 20% by weight fat and the fat is solid a-t ambient temperature.
Further, the invention pertains to a process for producing an intermediate moisture pet food comprising forming a microbiologically stabilized mixture of proteinaceous and farinaceous materials and 15 - 55% by weight of moisture, ex~ruding the mixture under conditions to form an extruded mass, ancl applying to the extrude~ mass particles of a fat encapsulated yravy forming material in an amoun~ effective to form a gravy upon the addltion of an aqueous liquid, the particles being resistant to moisture penetration during storage and containing at least about 20% by weight fat.
The invention further comprehends a process for produc-ing an intermediate moisture pet food comprising ~orming a mixture of proteinaceous and farinaceous materials and 15 to 55~ by weight of moisture, extruding the mixture ~nder condit-ions of elevated pressure and a temperature above about 212F.
to form an expanded extruded mass, microbiologically stabilizing the extruded mass, and applying to the extruded mass, particles oE a fat encapsulated gravy forming material in an amoun-t effective to form a gravy upon the addition of an aqueous liquid, the particles being reslstant to moisture penetration during storage and containing at least about 2~ by weiyht fat.
More particularly, the gravy Eorming ingredients are encapsulated in a fat which is typically solid at ambient temperatures or under the temperature conditions encounkered during storage. The at typically melts at temperatures of lO0 - 150F., preferably llO - 130F., ~hich coxrelates ~ith the temperature of warm or hot water in most households. The fat that provides the encapsulate for the gra~y forming materials is in a relatively uniform and homogeneous layer around the gravy forming materials without any cracks or fissures making the particle resistant to moisture penetration during storage.
An essential characteristic of the fat encapsulated gravy forming ingredient of the present invention is the weight ratio of fat relative to the weight ratio of gravy forming ingredients.
This weight ratio provides the necessary thickness of the fat layer in order to resist moisture penetra-tion of the gravy orming materials from the soft moist produc-t as well as to 1 ~5~
allow rela-tively quick formation of the gravy when the warm water is added to the pet food product by the consumer.
The gravy forming intermediate moisture pet food of the prese~t invention represents a unique break-through in pet food production and combines the inherent appeal and palatability of a soft moist product with a gravy forming material which heretofore was considered only to be useful for dry pet foods.
~P-7~g Descri~tion ~f the _re~erred Embodiments The product of the present invention comprlses an inter-mediate moisture pet food coated with particles of a fat encap-sulated ~ravy forming material.
The formulat;on and production of interrnediate moisture pet foods are well-known in the art of pet food processing and the present invention is not intended to be limited by specific ingredients that are used to formulate these pet foods or any specific process for producing these pet foods. Accordingly, the concept disclosed in the present invention is intended to apply to any type of intermediate moisture pet foods generally having a moisture range of between about 15 - 55% by weight without regard to the manner in which it is made or the exact ingredients used in its formulation. Intermediate moisture pet foods having the above moisture range can be produced in several differeht ways depending on the materials used to achieve shelf stability.
For example, if water soluble substances such as sugars and the like are used to decrease the water activity as described in U.S. 3,202?514, a low temperature forming process is usually employed to form the ingredients into a particulate mass.
By contrast, if acids or other materials are used to increase the water activity~as is described in U.S. 3,~52,483 or U.S. 4,011,345 without substantial percentages of sugar, conven-tional extrusion techniques as are employed in the production of dry pet foods are usually employed to produce an expanded soft moist pet food. These techniques involve extrusion of proteina-ceous and farinaceous mixtures at temperatures generally above 212F. and at elevated pressure to achieve vaporization of the moisture frorn the product when it exits the extruder into a zone of lower pressure. This results in expansion of the mass ~hich SP ~3~3 i can be further subd;vided into a particulate mass with the appli- ¦
cation of flavorings or anti-microbial substances to the surface of ~he expanded particulate mass.
The preferred means of making an intermediate moisture pet food for purposes of the instant invention is by the extru-sion-expansion process generally referred to aboYe. This is the process that is described in more detail for purposes of the present invention although as noted above, the present is not limited by the manner in which the soft moist pet food is produced.
Typically an expanded product oF this type having a final moisture of 15 - 55% by wei~ht will have a proteinaceous îngredient content of between about 10 and 50% by wei~ht of the product and a cereal or farinaceous ingredient content of between about 10 and 50% by weight of the product.
The proteinaceous ingredients can comprise animal or vegetable protein materials including fresh meat or meat by- ¦
products if desired. Among the animal protein materials are meat or meat by-products and specifically materials such as liver or glandular meal, meat meal, meat and bone meal, fish meal, poultry meal, blood meal, as well as products derived from milk or eggs.
Fresh meat can include the flesh of cattle, swine, sheep, goats, horses, whales or oth~er mammals, poultry and fish. Included within this are fresh meat by-products such as lungs~ spleen, kid-neys, brain, livers, blood, fatty tissue, intestines, and the like.
Vegetable proteinaceous ingredients which may be employed include oilseed materials either full fat or defatted including soybean meal, soy flour, soy concentrate, or soy isolate as well as other oilseed materials such as cottonseed meal~ safflower or sunflower meal and the like. Also included within this group are various glutens, such as wheat or corn gluten or materials of this type that have a protein level above about 30~ by weight.
~ 3 ~i561~1 ~
.; I
Microbial protein may also be employed as a proteina- ¦
ceous ingredient in formulating the pet food of the present invention and included within this generi~ group are various yeast products, such as brewers yeast, torula yeast, or single cell protein.
Typically, no single proteinaceous ingredient is used in formulating pet foods and mixtures of the above general types of protein sources will be employed for nutritional balance, economy and palatabilit~y.
Cereal or farinaceous ingredients that can be used in formulating the soft moist pet foods of the present invention include wheat flour, corn flour, oat flour, as well as wheat bran, milo, barley, rice, wheat starch, corn or various other types of starches or cereal ~rains. These will typically be employed in mixtures, as is the case with the proteinaceous ingre-dients, since a balancing of these will maximize nutritional balance, economy, and palatability of the pet food.
For illustrative purposes, if one is producin~ an ;nter-mediate moisture pet food of the e~panded type, the above pro-teinaceous and farinaceous ingredients are mixed together withan effective amount of moisture to plasticize the materlal in the extruder and/or gelatinize t~e starchy material to permit expan-sion of the mass upon exit into a zone of atmospheric pressure.
Typical moisture levels for extrusion will be between about 12 to 30% by weight of the final product. This level of moisture to-gether with the inherent moisture of the starting materials, the slight amount of moisture picked up during extrusion, plus any added moisture during further processing, represents the total moisture level for the intermediate moisture pet food.
SP~73g Other materials may be added to the proteinaceous and farinaceous mixture if desired prior to extrusion such as plas-ticizing agents or humectants to decrease the water activity of the pet food matrix as well as contribute to the texture of the final product. Included within this group of materials are various water soluble substances such as polyhydric alcohols, edible acids or salts, sugars, corn syrup, molasses7 and/or anti-mycotics. These materials either individually or collectively contribute to the texture, i.e., softness of the product, or the bacteriological stability either by control of the pH of the pet food matrix or the water activity. In any event, the present invention is not intended to be limited by the exact ~ype of materials that are ;ncluded in a soft moist pet food to provide shelf stability, since the selection or inclusion of these are within the skill of the art depending on the exact type of pro-duct desired.
As an illustration and for general purposes, bacteriolo-gical control of the pet food through the addition of an acidic compound will be that amount necessary to reduce the pH to between about 4 and 6 although the exact level can be above or below this depending on other ingredients which might also be used to control water actiuity. If control ~of the water activity is the principle means desired of stabilizing the product without a relatively low pH then somewhat nigher levels of materials such as sugars, poly-hydric alcohols, carbohydrates, salts and the like may be necessary to achieve sufficient stability. In any event, these variations will be readily apparent to one skilled in the art.
An effective amount of an anti-mycotic is also helpful in controlling the product against undesired mold growth and it may be desirable in some instances to include this in the mixture s p ~
~ l 6561 ~
prior to extrusion although usually it ;s appl;ed to khe sur-face of the product to minimize mold growth problems upon storage.
Other additives, such as minerals, vitamins, coloring and/or flavoring may be added to the mixture to be extruded and these may be added for nutritional balance, appearance of the product or palatability. Suitable amounts and types of these ingredients will be readily apparent to one skilled in the art.
In produc;ng an expanded pet food, the above mi~ture ~0 of proteinaceous and farinaceous materials is conveyed to an extruder that is com~on to the pet food industry and heated under pressure to temperatures above Z12F., preferably 220 to 250F.
The mixture is then extruded into a region of lower temperature and pressure to result in expansion as the product exits the orif7ce or die of the extruder into the area of low~r pressure.
Th;s results in expansion of the material by vaporization of some I of the moisture. The rate of extrusion as ~ell as the tempera-ture and pressure may be readily adjusted to achieve the des;red density range.
The expanded pet food exits the extruder as a continuous rope and it is common to subdivide this continuous stream o~ pro-duct into a particulate mass~of material. These individual p;eces of product may then be cooled and/or coated with add;t;onal amounts of inaredients such as flavoring, preservatives, anti-mycotics and the like to further ass;st in maintaining shelf stab-lity of the product. Also other materials such as Fat soluble vitamins and/or fats may be added for complete nutritional balance of the product.
Any of these may be added prior to or after cooling of the product as desired.
- 10 - .
, . 1 1 ~Sgl4 The individual particulate mass or pieces of inter-mediate moisture pet food are then coated with part~cles of a fat encapsulated gravy forming material. An effective amount of this material is added to the surfaces of the pet food pro-duct so that a thickened gravy-like mixture will result when a warm aqueous liquid i5 added to the pet food product. Typical amounts of the fat encapsulated material employed are between about 0.25 - 10% by weight of the pet food product. A preferred level of addition is between about 1 to 4% by weight of the pet food product.
Since the fat encapsulated gravy forming material is a flowable powder, a convenient means of application is by dusting the particles of fat encapsulated material onto the surfaces of the product by a suitable mechanical applicator although other means of applying the material to the surfaces of the pieces of pet food may also be used. It is desirable to maintain the temperature of the pet food product to which the gravy former is added9 substantially below the melting point of the fat usect to encapsulate the gravy forming ingredients, since this otherwise rnight result in loss of the fat encapsulate and activation of the gravy forming materials. Therefore, depending on the exact type of fat and its melting point-employed in encapsulating the gravy forming materials, it may be necessary to cool the product before application of the coating. If fats ha~ing melting point ranges as generally described in the present invention are used to encapsulate the gravy formers, then only a slight amount of cooling of the product is necessary before application of the coating and this will normally be achieved in an air conveyance systern as is typically employed in transferance of the product from the extru sion line to the packaging line in a commercial pet food operation.
~, SP-73g ~ 1 ~56~
Generally, the temperature of the product before application of the encapsulated coating w;ll be below about 140F. and usua11y between 50 and 140F.
The fat encapsulated gravy forming material comprises a flo~able powder in which the fat encapsulates various gravy For-mers in a uniform non-rnoisture penetrable layer. The gravy forming material 5 employed in the present ;nvention include mixtures generally of starches, polysaccharides or thickeners, flavoring and/or coloring. Various materials which can be used to form a gravy for pet food are known to one skilled ;n the art and include starches such as pregelatinized starches, typ;cally pregelatinized or cooked potato flour, corn, rice, and wheat flour. Other types of pregelatinized starches are also suitable and typical amounts of pregelatinized starches are between about 5 to 50% by weight of the fat encapsulated particle~ ¦
It is also desirable to include as part of the gravy forming mixture, various thickeners such as polysacchar;des or hydrocolloids included among which are the alginates or alginate derivatives, carrageenins, guar gum, xanthan gum, locust bean gurn, and carboxymethylcellulose. These serve to thicken the gravy when the gravy forminy material is activated by water and are employed in amounts-of between about.D.l and 50% by weiyht of the fat encapsulated particle.
Materials which can also be included in the gravy forming materials if desired, include dextrins or starch hydrolysis pro-ducts, as well as various emulsifiers, flavorings or colorings.
Typical flavorings include hydrolyzed vegetable protein~ onion or garlic powder. Amounts of these materials will vary depending on the flavor or color of the gravy mixture desired and the exact :. SP-/3g ~ ~ 6S6~ 1 amount will be readily apparent to one skilled ;n the art.
Typical amounts of color;ng and f'lavoring are between 0.1 and - 20~ by weight of the fat encapsulated material.
It is also desirable to include in the gravy forming mixture a flow control agent such as silica or the l;ke so the gravy forming powder is maintained in a flowable condition for fat encapsulation. Typical amounts of flow control agent are 0.1 to 5% by weight of the fat encapsulated particle.
The gravy forming mixture which is in the form of a flowable powder is then encapsulated in fat which is typically a solid at ambient or storage temperatures and has a melting point range of between about 100 - 150F. preferably about 110 to 130F.
A variety of techniques are available for encapsulating the gravy forming material in the fat and the present invention is not intended to be limited by the specific technique for encap-sulating the gravy formers. An essential character;st;c of the fat encapsulated gravy material employed in the present invention is a weight ratio of' fat relative to the weight ratio of gravy forming materials. This welght amounk of fat provides a fat 'layer w;th the necessary thickness in order to resist moisture penetra-tion yet al-lows relatively ~uick forrnation of the gravy when warm water is added to the pet food product by the consumer.
It is, therefore, necessary that the fat be at least about 20% by weight of the fat encapsulated graYy forming particle, preferably at least about 30% by weight of' the particle. This - amount of fat provides the necessary thickness to resist moisture penetration and eliminates the need for critical control of the -~ manner in which the coating is applied. Theref'ore, a typical amount of fat for encapsulating the graYy forming materials is .
~l6~6 between about 20 - 60~ and preferably between about 25 - 50%
by weight of the fat encapsulated particle. As the level of fat exceeds 60~ by weight of the particle, then handlin~ of the particle becomes somewhat difficult.
It is also necessary that the fat layer be relatively uniform, although the above amount of fat insures that the thick- ¦
ness if adequate without critical control of the coating or encapsulation procedure to el;minate non-uniformity in the coating.
Certainly, if the fat layer has any cracks or fissures in it, moisture from the pet food product could penetrate the fat layer and activate the gravy formers during storage. Therefore 7 the amount and type of fat set forth above insures that a uniform layer without cracks or fissures in the coating is achieved with-out regards to the type of encapsulation procedure employed. It may also be desirable but not essential to apply the required amount of fat in more than one coat to insure a uniform coating.
This is especially desirable when the amount of fat exceeds 35%
by weight of the particle.
When fat having the above melting point range is emp10yed~
it provides a stable or solid layer under most conditions of storage yet melts when hot tap water is added by the consumer to activate the gravy forming material. It is also desirablel but not necessary, to employ a fat without an added hydrophillic emul-sifier in the fat since the hydrophillic nature of this type of material will attract moisture depend;ng on the storage cond;tions and provide a pathway for moisture through the fat layer and to the moisture reactive gravy forming materials encapsulated by the fat layer.
~3~S~
A variety of coat;ng techniques can be used to forrn the fat encapsulated gravy forming material of the present inven-tion. One suitable technique is to suspend the particles of gravy forming material in a fluidized bed o~ air and spray a m;st of hot fat and air mixture into intimate contact with the sus- t pended particles in order to provide a relatively uniform coating of the fat on the particles. It is also possible to employ an agglomerating tower which creates a whirlpool type effect in the tower and keeps the particles of gravy fcrming materials in con-10tinuous motion. Fat can be misted into the top of the tower and a negative pressure at the opposite end of the tower creates a vortex in the tower for maximum turbulance and mixina of the particles and fat. Either of these techniques provide a satis-factory means of encapsulating the gravy forming ingredients and other techniques of encapsulation will also be apparent to one skilled in the art.
The fat encapsulated particles are then gradually air cooled in order to obtain the most stable crystalline form for the fat. This is commonly referred to as temper~ng of the fat and involves cooling at temperatures of 110 to 50F for times of 10 to 120 minutes.
The pet food product can then be coated with the fat encapsulated gravy former which has been found to be reslstant to penetration by moisture in the soft moist product, yet will readily dissolve in warm tap water to form a thickened gravy-like mixture in less than about 0.3 - 5 minutes.
The following Examples are intended to provide illustra-tive embodiments of the present invention~
Example 1 An expanded soft moist dog food was prepared by mixing the following ingredients:
SP-73~
~ ~ ~56~ '1 Ingredient% by wei~ht of the product Ground Yellow Corn 5.63%
Ground Wheat 21.53%
Soybean Meal (49~ Protein)12.22%
Meat and Bone Meal 15.63%
Beef and Bone Meal 3.10%
Fumaric Acid 1.24%
Wheat Germ 0.72%
Animal Fat 1.26%
Vitamins and Minerals 1.68%
Coloring .02%
Flavoring .03~O
Potassium Sorbate 0.44%
To the above mixture about 3.5% water was added during steam condit;oning of the mixture at a temperature of 180 - 200F.
This mixture was then extruded at a temperature of 250F. under conditions of elevated pressure into the atmosphere to produce a continuous rope of an expanded, soft moist pet food product whi~h was subdivided by a rotating knife into individual pieces of soft moist pet food. These pieces were then conveyed to a spray cham-ber where they were sprayed with the following materials and/or mixtures in the indicated or~der.
Mixture No. l:
Ingredient% by wei~ht of the Produot Animal Fat 5.97%
Propylene Glycol 1.00~, Vitam;ns ~ Flavoring .02%
Glycerol Monostearate .10%
Sorbic Acid .28%
.
~ ~ 65~1 ~
~ixture No. 2:
Ingredient % by weight of the Product Phosphoric Acid 1.00%
Sugar 4-59%
~a~er 20.04%
The resulting expanded, soft moist dog food product had a moisture content of about 36~ by weight.
A gravy forming ~ixture was separately produced by blending the follow~ng ingredients:
~ by weight of the Ingredient fat coated particle Pregelatinized Starch 23.20%
Sodium Alginate 23.20%
~ydrolyzed Vegetable Protein 16.00%
Flavoring and Coloring 6.70%
The above mixture was encapsulated 1n a Un;-Glatt~ ~ranulatiny unit manufactured by Glatt GmbH, Binzen/Lorrach (BRD) Germany at a temperature oF 140f., by employiny the following encapsulating mixture which was preheated to a temperature of 160F., for encap-sulation of the gravy Forming mixture~
% by wei~ht of the fat In~redient - coated pàrt~cle Hydrogenated Fat (m.p. 115-120F.)16.0%
Hydrogenated Fat (m.p. 124-1~0F.)14.3%
Polyglycerol mono ester 0.5%
Propionic Acid 0.1%
Sorbic Acid 0.1%
~h~ fat encapsulated~ gravy forming mixture was cooled to ambient 'emperature followed by screening of the encapsulated mixture 'hrough a 20 ~ 40 mesh screen. 2% by weight of the encapsulated ~ravy forrning rnixture was dusted on the expanded soft moist pro-duct. When about 2 parts by weight of the coated, expanded soft ~olst dog food was combined with l part by welght o~ water at l40F., a desirable brownish ~ravy was formed with the product.
Example 2 A two particle, expanded soft moist cat food was pre-pared by the following procedure. A basal mixture was entirel~
formed from the following ingredients:
Basal Mixture % by welght of Ingredient the Basal Mixture Ground Yellow Corn l6.3~o Corn Gluten Meal 2l.0%
Soybean Meal (49% Protein) l4.0%
Wheat Flour ll-7%
Poultry Meal 26.7~o Brewers Yeast 3.0%
Dried Whey 0.25%
Minerals & Vitamins 6.60%
A portion of the above basal mixture was used as an ingredient to form both a ch;cken flavored and a tuna flavored mixture. Each of the mixtures were then separately extruded to form a soft mo;st cat food consisting of a chicken flavored particle and a tuna flavored particle.
C cken Flavored Mixture Ingredient% by weight of the mixture Basal Mixture 79.7%
Whole Chicken l4.0~
Propylene Glycol 5.0%
Wheat Germ 0.75%
Coloring 0.08%
Minerals 0,47%
1 ~
SP-73'3 Tuna Flavored Mixture Ingredient % by weight o~ the M;xture Basal Mixture 79.88%
Ground Whole Chicken 9.0%
Tuna Solubles 5.0%
Propylene G1ycol 5.0%
Coloring .05%
Wheat Germ 0-75%
Minerals & Vitamins 0.32%
Each of the above mixtures was then separately extruded at a temperature of 250F., under conditions of elevated pressure into the atmosphere to produce a continuous rope of an expanded soft moist pet food product which was subdi~ided by a rotating knife into individual pieces of soft moist pet -Food. Equal amounts of the tuna flavored and chicken flavored piece, each piece representing 35.12~ by weight of the final product were conveyed to a spray chamber and sprayed with the following mixture:
Ingred;ent . ~eight oF the Final _roduct Phosphoric Acid 2.Z5%
Animal Fat 5.5%
Propylene Glycol 5.0%
Water. ~ 17-Q~
Vitam;ns .01%
The resulting expanded two particle soft moist cat food product has a moisture content of 30% by weight.
A gravy forming mixture was separately produced by blending the follow;ng ingredients.
SP-7~9 ~1~5~1~
% by weight of the Ingredient Fat Coated Partlcle Prege1atinized starch 23.2%
Sodium Alginate 23.2%
Hydrolyzed Yegetable Protein 16.0%
Flavoring and Ooloring 6.7%
The above mixture was encaps~lated in a Uni-Glatt~ granulating unit manufactured by Glatt GmbH, Binzen/L~rrach (BRD) Germany at a temperature of 140F. by employing the followins encapsu-lating mixture which was then preheated to a temperature of 160F. for encapsulation of the gravy forming mixture.
% by weight of the Ingredient Fat Coated Particle Hydrogenated Fat 16.0%
(m.p. 115 120F.) Hydrogenated Fat 14.3%
(m.p. 124-130F.) Polyglycerol Mono ester 0.5%
Propionic Acid 0.1%
Sorbic Acid 0.1%
The fat encapsulated gravy forming mixture was cooled to ambient temperature, followed by screening of the encapsulated-mixture ~P-73g ~65~1~
through a 20-40 mesh screen. 2% by weight of the product oF
the encapsulated ~ravy formin~ mixture was dusted on the expanded soft moist product. ~hen about 2 parts by weight of the coated expanded soft moist cat food was combined with l part by weight of water at 140F., a desirable brownish gravy was formed which covered the pieces of expanded soft moist pet food.
Example 3 A gravy forming mixture was produced by blending the following ingredients:
% by weight of the Ingredient Fat Coated Particle Pregelatinized starch 2l.4%
Hydrolyzed vegetable protein 21 4%
Corn dextr;n 2l.4%
Xanthan gum 9.0~O
3eef Flavoring 6.4 Distilled Monoglyceride l.3%
The above mixture was encapsulated in a Uni-Glatt~ yranulating unit manufactured by Glatt GmbH~ Binzen/Lorrach (B~D) Germany at a temperature of l40F., by employing l9.l% by ~eight of the particle of an encapsulating fat having a melting point range of ll5 - 120F., ~Ihich was preheated to 160F., before spraying on the gravy forming mixture. Following coating of the gravy forming particles, the temperature is gradually reduced to ambient over a 30 minute period to uniformly temper the fat coating and prevent the for~ation of any cracks or fissures in the solidified fat.
The fat encapsulated granules were dusted at a level of 3~ by weight onto the expanded soft moist dog food produced in accordance ~ith Example l. When 2 parts by weight of the dusted SP-7~g soft moist dog food were combined with 1 part of water at a temperature of 1~0F., a brownish-gray-like mixture was formed wnich coated the pieces of expanded soft moist pet food.
The fat encapsulated granules were also dusted at a f level of 1% by weight onto a portion of the expanded soft moist dog food product produced in accordance with Example 1. When
2 parts by weight of the dusted soft moist products were combined with 1 part of 140F. water, a desirable brownish-gray was formed which coated the pieces of soft moist pet food.
To evaluate the effectiveness of the encapsulated gravy forming mixture of the present invention in resisting moisture penetration during storage, and premature activation of the gravy, a storage test was conducted.
Samples of the soft moist dog food dusted with 1~ and 3%
by weight of the encapsulated gravy forming mixture were packaged in standard paper bags for soft moist food which were lined with oriented polypropylene. A portion of the soft moist pet food which was not coated with the encapsulated gravy mixture was packaged in a comparable r,nanner.
Samples of all three products were stored at a tempera-ture of 120F., for a period of 3 weeks and also at a temperature of 100F., for 12 weeks. F~llowing storage, the products were examined for any activation of the gravy forming mixture.
Insofar as the samples stored at 120F.9 and lOQF., all samples showed a significant amount of condensation inside of the bag. The samples dusted with the encapsulated gravy forming rnix-ture showed a slight amount of clumping as compared to the sample without the control~ but significant activation of the gravy forming mixture by the condensed moisture was avoided.
ll65~1~
When warm tap water was added to the samples coated with the encapsulated gravy forming m~xture, a desirable brownish-gray was produced which was comparable in appearance to the gravy formed by these samples prior to storage. It is, therefore, apparent that the soft moist pet food of the present invention coated with the encapsulated gravy forming mixture signif;cantly resisted moisture penetration and premature activa-tion of the gravy mixture during storage.
Example 4 A gravy forming mixture was produced by blending the following ingredients:
% by weight of the In~redient Fat Coated Particle Hydrolyzed Vegetable Protein 17.22%
Pregelatinized Starch 17.22%
Xanthan Gum 7.1%
Distilled Monoglyceride 1.04%
Flavoriny 5.2%
Corn Dextrin 17.22C/o The above mixture was encapsulated in a Uni-Glatt~ granulating un1t manufactured by Glatt Gmb~ Binzen/Lorrach (BRD) Germany at a temperature of l40F., with 25% by weight of the particle of a hydrogenate~ fat preheated to 160F., and having a melting point range of 115 - 120F.
The above particle was cooled to about 70F., and ; screened through a 20 - 40 mesh screen. The particles were again placed in the Uni-Glatt~ granulator at a temperature o-f 140F.
and coated with 10% by weight of the particle o~ a hydrogenated fat preheated to 160F. and having a melting point range of 115 -120F.
SP-73g il6~61~ ~
The encapsulated gravy Forming material having 3 double coating was then dusted on the two Flavored particle soft moist cat food set torth in Example 2 and upon the addition of warm water, formed a brownish colored, desirable lookin~ gravy covering the particles of soft moist pet food.
Example 5 A soft moist pet food yenerally produced in accordance with U.S. Patent 3,202,514 was dusted with 2,~ by weight of the encapsulated gravy forming mixture set forth in Example 4. The product containing the encapsulated gravy mixture was stored at-room temperature for a period of a week in sealed plastic con-tainers. At the end of the week, the pet food product showed no evidence of the gravy forming components being activated during storage. The product at the end of the one week was mixed with hot tap water at an approximate temperature of 130F., and a thick brownish gravy was formed.
Example 6 I
A pet food product generally produced in accordance with U.S. Patent 4,011,346 having a moisture level of 50% by weigh~
was coated with 2% by weight of the encapsulated gravy forming mixture set forth in Example 4. The coated product was stored in sealed plastic containers for one week at room temperature. At the end of the week, the pet food product showed no evidence of the gravy forming components being activated by the moisture in the product. The coated product at the end of the weeks storage was rnixed with hot tap water at an approximate ternperature of 130F., and made a thick, rich gravy covering the pieces of pet food.
~ lhile the present invention has been described with reference to specific but preferred embodiments, it is to be under-stood that various ~hanges and equivalent substitutions may be SP-73'~
~ade without departing from the spirit and scope of the present invention. In addition, many modifications may be made to adapt a particular situation or material to the teaching of the inven-tion without departing from its essential teachings.
To evaluate the effectiveness of the encapsulated gravy forming mixture of the present invention in resisting moisture penetration during storage, and premature activation of the gravy, a storage test was conducted.
Samples of the soft moist dog food dusted with 1~ and 3%
by weight of the encapsulated gravy forming mixture were packaged in standard paper bags for soft moist food which were lined with oriented polypropylene. A portion of the soft moist pet food which was not coated with the encapsulated gravy mixture was packaged in a comparable r,nanner.
Samples of all three products were stored at a tempera-ture of 120F., for a period of 3 weeks and also at a temperature of 100F., for 12 weeks. F~llowing storage, the products were examined for any activation of the gravy forming mixture.
Insofar as the samples stored at 120F.9 and lOQF., all samples showed a significant amount of condensation inside of the bag. The samples dusted with the encapsulated gravy forming rnix-ture showed a slight amount of clumping as compared to the sample without the control~ but significant activation of the gravy forming mixture by the condensed moisture was avoided.
ll65~1~
When warm tap water was added to the samples coated with the encapsulated gravy forming m~xture, a desirable brownish-gray was produced which was comparable in appearance to the gravy formed by these samples prior to storage. It is, therefore, apparent that the soft moist pet food of the present invention coated with the encapsulated gravy forming mixture signif;cantly resisted moisture penetration and premature activa-tion of the gravy mixture during storage.
Example 4 A gravy forming mixture was produced by blending the following ingredients:
% by weight of the In~redient Fat Coated Particle Hydrolyzed Vegetable Protein 17.22%
Pregelatinized Starch 17.22%
Xanthan Gum 7.1%
Distilled Monoglyceride 1.04%
Flavoriny 5.2%
Corn Dextrin 17.22C/o The above mixture was encapsulated in a Uni-Glatt~ granulating un1t manufactured by Glatt Gmb~ Binzen/Lorrach (BRD) Germany at a temperature of l40F., with 25% by weight of the particle of a hydrogenate~ fat preheated to 160F., and having a melting point range of 115 - 120F.
The above particle was cooled to about 70F., and ; screened through a 20 - 40 mesh screen. The particles were again placed in the Uni-Glatt~ granulator at a temperature o-f 140F.
and coated with 10% by weight of the particle o~ a hydrogenated fat preheated to 160F. and having a melting point range of 115 -120F.
SP-73g il6~61~ ~
The encapsulated gravy Forming material having 3 double coating was then dusted on the two Flavored particle soft moist cat food set torth in Example 2 and upon the addition of warm water, formed a brownish colored, desirable lookin~ gravy covering the particles of soft moist pet food.
Example 5 A soft moist pet food yenerally produced in accordance with U.S. Patent 3,202,514 was dusted with 2,~ by weight of the encapsulated gravy forming mixture set forth in Example 4. The product containing the encapsulated gravy mixture was stored at-room temperature for a period of a week in sealed plastic con-tainers. At the end of the week, the pet food product showed no evidence of the gravy forming components being activated during storage. The product at the end of the one week was mixed with hot tap water at an approximate temperature of 130F., and a thick brownish gravy was formed.
Example 6 I
A pet food product generally produced in accordance with U.S. Patent 4,011,346 having a moisture level of 50% by weigh~
was coated with 2% by weight of the encapsulated gravy forming mixture set forth in Example 4. The coated product was stored in sealed plastic containers for one week at room temperature. At the end of the week, the pet food product showed no evidence of the gravy forming components being activated by the moisture in the product. The coated product at the end of the weeks storage was rnixed with hot tap water at an approximate ternperature of 130F., and made a thick, rich gravy covering the pieces of pet food.
~ lhile the present invention has been described with reference to specific but preferred embodiments, it is to be under-stood that various ~hanges and equivalent substitutions may be SP-73'~
~ade without departing from the spirit and scope of the present invention. In addition, many modifications may be made to adapt a particular situation or material to the teaching of the inven-tion without departing from its essential teachings.
Claims (32)
1. An intermediate moisture pet food comprising a micro-biologically stabilized proteinaceous - farinaceous mixture having about 15 - 55% by weight of moisture, coated with particles of a fat encap-sulated gravy forming material in an amount effective to form a gravy upon the addition of an aqueous liquid, said particles being resistant to moisture penetration during storage and containing at least about 20%, fat by weight of said encapsulated particles.
2. The pet food of Claim 1 wherein the fat comprises a fat which is solid at ambient temperature having a melting point range of between about 100 - 150°F.
3. The pet food of Claim 2 wherein the fat has a melting point range of between about 110 - 130°F.
4. The pet food of Claim 1 wherein the particle has a fat content in an amount of at least about 30% by weight of said particle.
5. The pet food of Claim 4 wherein the particle has a fat content in an amount of between about 20 - 60% by weight of said particle.
6. The pet food of Claim 1 wherein said proteinaceous -farinaceous mixture is coated with between about .25 - 10% by weight of particles of the fat encapsulated gravy forming material.
7. The pet food of Claim 6 wherein said proteinaceous -farinaceous mixture is coated with between about 1 - 4% by weight particles.
8. The pet food of Claim 1 wherein the gravy forming material comprises a dry mixture of polysaccharide thickener, pregelatinized starch, flavoring, and a soluble carbohydrate.
9. The pet food of Claim 8 wherein the gravy forming material includes a flow control agent in an amount of 0.1 to 5% by weight of said fat encapsulated particles.
10. The pet food of Claim 1 wherein the gravy forming material comprises 5 - 50% by weight pregelatinized starch, 0.1 - 50%
by weight of polysaccharide thickener.
by weight of polysaccharide thickener.
11. The pet food of Claim 1 wherein the intermediate moisture pet food has a ph of between about 4 and 6, and includes an antimicrobial agent together with an effective amount of an antimycotic.
12. The pet food of Claim 1 wherein the mixture comprises between about 10 - 50% by weight of a proteinaceous material and 10 - 50%
by weight of a farinaceous material.
by weight of a farinaceous material.
13. An intermediate moisture pet food comprising a micro-biologically stabilized proteinaceous - farinaceous mixture having about 15 - 55% by weight of moisture, coated with particles of a fat encapsulated gravy forming material in an amount effective to form a gravy upon the addition of an aqueous liquid, said particles containing at least-about 20% by weight of fat wherein said fat is a solid at ambient temperature.
14. The pet food of Claim 13 wherein the particle has a fat content in an amount of at least about 30% by weight of said particle.
15. The pet food of Claim 13 wherein the particle has a fat content in an amount of between about 20 - 60% by weight of said particle.
16. The pet food of Claim 13 wherein the fat has a melting point range of between about 100 - 150°F.
17. The pet food of Claim 16 wherein the fat has a melting point range of between about 110 - 130°F.
18. The pet food of Claim 13 wherein the mixture is expanded.
19. A process for producing an intermediate moisture pet food comprising:
a) forming a microbiologically stabilized mixture of proteinaceous and farinaceous materials and 15 - 55%
by weight of moisture;
b) extruding said mixture under conditions to form an extruded mass; and c) applying to said extruded mass particles of a fat encapsulated gravy forming material in an amount effective to form a gravy upon the addition of an aqueous liquid, said particles being resis-tant to moisture penetration during storage and containing at least about 20% by weight fat.
a) forming a microbiologically stabilized mixture of proteinaceous and farinaceous materials and 15 - 55%
by weight of moisture;
b) extruding said mixture under conditions to form an extruded mass; and c) applying to said extruded mass particles of a fat encapsulated gravy forming material in an amount effective to form a gravy upon the addition of an aqueous liquid, said particles being resis-tant to moisture penetration during storage and containing at least about 20% by weight fat.
20. The process of Claim 19 wherein the fat comprises a fat which is solid at ambient temperature having a melting point range of between about 110 - 150°F.
21. The process of Claim 20 wherein said fat has a melting point range of between about 110 - 130°F.
22. The process of Claim 19 wherein the particle has a fat content in an amount of at least about 30% by weight of said particle.
23. The process of Claim 19 wherein the particle has a fat content in an amount of between about 20 - 60% by weight of said particle.
24. The process of Claim 19 wherein said mass is coated with between about .25 - 10% by weight of particles of the fat encap-sulated gravy forming material.
25. The process of Claim 19 wherein said mass is coated with between about 1 - 4% by weight of the particles of the fat encapsulated gravy forming material.
26. A process for producing an intermediate moisture pet food comprising;
a) forming a mixture of proteinaceous and farinaceous materials and 15 to 55% by weight of moisture.
b) extruding said mixture under conditions of elevated pressure and a temperature above about 212°F. to form an expanded extruded mass;
c) microbiologically stabilizing the extruded mass, and d) applying to said extruded mass, particles of a fat encapsulated gravy forming material in an amount effective to form a gravy upon the addition of an aqueous liquid, said particles being resistant to moisture penetration during storage and containing at least about 20% by weight fat.
a) forming a mixture of proteinaceous and farinaceous materials and 15 to 55% by weight of moisture.
b) extruding said mixture under conditions of elevated pressure and a temperature above about 212°F. to form an expanded extruded mass;
c) microbiologically stabilizing the extruded mass, and d) applying to said extruded mass, particles of a fat encapsulated gravy forming material in an amount effective to form a gravy upon the addition of an aqueous liquid, said particles being resistant to moisture penetration during storage and containing at least about 20% by weight fat.
27. The process of Claim 26 wherein the fat comprises a fat which is solid at ambient temperature having a melting point range of between about 110 - 150°F.
28. The process of Claim 27 wherein said fat has a melting point range of between about 110 - 130°F.
29. The process of Claim 26 wherein the fat encapsulated gravy forming material comprises a particle having a fat content in an amount of at least about 20% by weight of said particle.
30. The process of Claim 26 wherein the fat encapsulated gravy forming material comprises a particle having a fat content in an amount of between about 20 - 60% by weight of said particle.
31. The process of Claim 26 wherein said mass is coated with between about .25 - 10% by weight of the fat encapsulated gravy forming material.
32. The process of Claim 31 wherein said mass is coated with between about 1 - 4% by weight of the particles of the fat encapsulated gravy forming material.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US15027280A | 1980-05-15 | 1980-05-15 | |
| US150,272 | 1980-05-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1165614A true CA1165614A (en) | 1984-04-17 |
Family
ID=22533790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000372998A Expired CA1165614A (en) | 1980-05-15 | 1981-03-13 | Gravy forming intermediate moisture pet food |
Country Status (14)
| Country | Link |
|---|---|
| JP (1) | JPS5736946A (en) |
| AU (1) | AU6836381A (en) |
| BE (1) | BE888807A (en) |
| CA (1) | CA1165614A (en) |
| DE (1) | DE3118705A1 (en) |
| DK (1) | DK216181A (en) |
| FI (1) | FI811311L (en) |
| FR (1) | FR2482427A1 (en) |
| GB (1) | GB2076274A (en) |
| LU (1) | LU83318A1 (en) |
| MX (1) | MX6492E (en) |
| NL (1) | NL8102311A (en) |
| NO (1) | NO811639L (en) |
| SE (1) | SE8103018L (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU568535B2 (en) * | 1983-03-14 | 1988-01-07 | Star-Kist Foods Inc. | Semi-moist pet food having free gravy |
| AT410623B (en) * | 1992-04-01 | 2003-06-25 | Barry Heimtiernahrung Ges M B | Feedstuff for domestic animals, e.g. dogs or cats |
| US8524299B2 (en) * | 2005-05-20 | 2013-09-03 | The Procter & Gamble Company | Wet pet food products comprising a first layer bonded with a base food |
| US9480275B2 (en) * | 2005-05-20 | 2016-11-01 | Mars Incorporated | Coated pet food products |
| US20060260537A1 (en) * | 2005-05-20 | 2006-11-23 | The Iams Company | Wet pet food products and method for preparation |
| DE102005060741A1 (en) * | 2005-12-16 | 2007-06-21 | Erbacher Gmbh & Co. Betriebs Kg | Instant dry sauce base and instant sauce base preparation process |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3119691A (en) * | 1962-04-23 | 1964-01-28 | Gen Foods Corp | Novel farinaceous animal food |
| US3467525A (en) * | 1964-12-14 | 1969-09-16 | Ralston Purina Co | Process for making an animal food |
| CA891975A (en) * | 1969-07-30 | 1972-02-01 | Canada Vinegars Limited | Process for the production of ready-to-use-soups, sauces and gravies in granular form |
| GB1429638A (en) * | 1972-04-07 | 1976-03-24 | Unilever Ltd | Dry food mix |
| CA1038218A (en) * | 1973-03-02 | 1978-09-12 | William G. Stringer | Expanded animal food coated with dextrin and fat |
| GB1478843A (en) * | 1973-05-24 | 1977-07-06 | Unilever Ltd | Dry food mix |
-
1981
- 1981-03-13 CA CA000372998A patent/CA1165614A/en not_active Expired
- 1981-03-13 AU AU68363/81A patent/AU6836381A/en not_active Abandoned
- 1981-04-08 FR FR8107074A patent/FR2482427A1/en not_active Withdrawn
- 1981-04-27 LU LU83318A patent/LU83318A1/en unknown
- 1981-04-27 FI FI811311A patent/FI811311L/en not_active Application Discontinuation
- 1981-05-01 JP JP6531481A patent/JPS5736946A/ja active Pending
- 1981-05-12 NL NL8102311A patent/NL8102311A/en not_active Application Discontinuation
- 1981-05-12 DE DE19813118705 patent/DE3118705A1/en not_active Withdrawn
- 1981-05-13 SE SE8103018A patent/SE8103018L/en not_active Application Discontinuation
- 1981-05-14 NO NO811639A patent/NO811639L/en unknown
- 1981-05-14 DK DK216181A patent/DK216181A/en unknown
- 1981-05-14 BE BE0/204791A patent/BE888807A/en unknown
- 1981-05-15 MX MX819456U patent/MX6492E/en unknown
- 1981-05-15 GB GB8114922A patent/GB2076274A/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| SE8103018L (en) | 1981-11-16 |
| DE3118705A1 (en) | 1982-03-18 |
| NO811639L (en) | 1981-11-16 |
| FR2482427A1 (en) | 1981-11-20 |
| BE888807A (en) | 1981-08-28 |
| NL8102311A (en) | 1981-12-01 |
| AU6836381A (en) | 1981-11-19 |
| JPS5736946A (en) | 1982-02-27 |
| MX6492E (en) | 1985-06-19 |
| DK216181A (en) | 1981-11-16 |
| FI811311L (en) | 1981-11-16 |
| GB2076274A (en) | 1981-12-02 |
| LU83318A1 (en) | 1981-07-24 |
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