CA1202516A - Pet food palatant and use thereof - Google Patents
Pet food palatant and use thereofInfo
- Publication number
- CA1202516A CA1202516A CA000423679A CA423679A CA1202516A CA 1202516 A CA1202516 A CA 1202516A CA 000423679 A CA000423679 A CA 000423679A CA 423679 A CA423679 A CA 423679A CA 1202516 A CA1202516 A CA 1202516A
- Authority
- CA
- Canada
- Prior art keywords
- malts
- pet food
- cereal grain
- test
- caramel
- 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
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
PET FOOD PALATANT
AND USE THEREOF
ABSTRACT
The palatability of pet foods is increased by incorporating an effective amount of cereal grain malt, caramel cereal grain malt and combinations thereof either into or on the surface of the pet food.
AND USE THEREOF
ABSTRACT
The palatability of pet foods is increased by incorporating an effective amount of cereal grain malt, caramel cereal grain malt and combinations thereof either into or on the surface of the pet food.
Description
3Z~l~
DESCRIPTION
PET FOOD PALATANT AND
USE T~EREOF
TECHNICAL FIELD
_ The present invention relates to pet food ac-ceptability, and more particularly to an improved flavor system for pet foods.
While the development and production of nutri-tious animal foods are quite well understood and pose few problems to the art, there is a continuing prob-lem in making these formulations palatable. Accord-ingly, there is a present need to develop processes and formulations which increase the palatability of animal foods, especially pet foods, while at the same time maintaining their nutritional value. Where the offered foods are unpalatable, animals often pass them up. Traditionally, the most severe palatabil-ity and ration rejection problems have been associ-ated with pet foods.
The use of palatability improving additives en-ables the pet food manufacturer to provide pets with rations of high palatability, yet use as raw mater-ials high portions of ingredients which might other~wise be unpalatable -to pets. The ability to improve the palatability of pet foods made of less desirable r~w materials helps maintain the lowest possible cost for human foods by decreasing the demand for human food raw materials and increasing the econ-' ~LZC)25~
, omic value of the by-produc-ts of the human food indus-try.
Many attempts have been made to obtain increas-ed palatability of pet foods by the addition of a 05 variety of materials. For example, u.s. Pat No.
3,119,691 to Ludington, Schara and Mohlie suggests coating a fat, a flavoring component and a dry gravy former onto a dry dog food. The gravy former will normally comprise a water soluble thickener and fla-10 vor.
Eowever, due to the cost of the palatants cur- ~
rently used, there remains a present need to develop more effective, on an economical basis, palatants for pet foods.
SUMMARY OF THE INVENTION
Accordingly, it is an object of the present in vention to provide a new process and composition for improving the palatability of pet foods.
It is also an object of the present invention to provide a new, highly palatable pet ood and pro-cess for preparing it.
The most specific object of the present inven-tion is to provide an improved method for feeding a pet by the addition of a palatability improving com-position to the food prior to consumption.
These and other objects are accomplished accord-ing to the present invention which provides a palat-ability improving composition or pet food, the com-position comprising cereal grain malts, caramel cer-eal grain malts, or combinations thereof.
The malt level in the particular pet ood is adapted for the particular animal genus, and to thereby significantly improve the palatability of the food when consumed by dogs and cats.
- 3 - ~ ~ ~2~6 The term palatability is broad and encompasses all of the various properties of animal foods, such as dog and cat foods, sensed by the consuming ani-mal. Among these properties are texture, taste and 05 aroma. It is believed that the present invention increases palatability as a whole, primarily through improving the taste and aroma of the food.
The palatability improving materials identified by this invention -- cereal grain malts, caramel cer-eal grain malts, and combinations thereof - can en-hance the attractiveness and acceptance by dogs andcats of all types of foods formulated for them. How-ever, the optimum utility of the present invention is found in the environment of dry pet foods and the following description will emphasize these as exem-plary. It will be understood, however, that the present invention does have utility in other types of products such as soft-mois~ or canned products of otherwise conventional formulation.
It is preferred that the cereal grain malts and the carmel cereal grain malts be of the following cereal grains- barley, wheat, rye, and oats and it is most preferred that these mal-~s be of barley.
There are several chunk style dry dog food pro-ducts on the market today which are particularly appealing to the consumer due to their shelf stabil-ity and convenience. These products are specific-ally formulated using proteinaceous and/or farina-ceous source ingredients and are charactertized by a porous structure and crunchy texture. The products may be served as is, but are preferably rehydrated with water prior to consumption by the dog or cat.
Typical of the dry pet food formulations which can be upgraded by the present invention are those de-
DESCRIPTION
PET FOOD PALATANT AND
USE T~EREOF
TECHNICAL FIELD
_ The present invention relates to pet food ac-ceptability, and more particularly to an improved flavor system for pet foods.
While the development and production of nutri-tious animal foods are quite well understood and pose few problems to the art, there is a continuing prob-lem in making these formulations palatable. Accord-ingly, there is a present need to develop processes and formulations which increase the palatability of animal foods, especially pet foods, while at the same time maintaining their nutritional value. Where the offered foods are unpalatable, animals often pass them up. Traditionally, the most severe palatabil-ity and ration rejection problems have been associ-ated with pet foods.
The use of palatability improving additives en-ables the pet food manufacturer to provide pets with rations of high palatability, yet use as raw mater-ials high portions of ingredients which might other~wise be unpalatable -to pets. The ability to improve the palatability of pet foods made of less desirable r~w materials helps maintain the lowest possible cost for human foods by decreasing the demand for human food raw materials and increasing the econ-' ~LZC)25~
, omic value of the by-produc-ts of the human food indus-try.
Many attempts have been made to obtain increas-ed palatability of pet foods by the addition of a 05 variety of materials. For example, u.s. Pat No.
3,119,691 to Ludington, Schara and Mohlie suggests coating a fat, a flavoring component and a dry gravy former onto a dry dog food. The gravy former will normally comprise a water soluble thickener and fla-10 vor.
Eowever, due to the cost of the palatants cur- ~
rently used, there remains a present need to develop more effective, on an economical basis, palatants for pet foods.
SUMMARY OF THE INVENTION
Accordingly, it is an object of the present in vention to provide a new process and composition for improving the palatability of pet foods.
It is also an object of the present invention to provide a new, highly palatable pet ood and pro-cess for preparing it.
The most specific object of the present inven-tion is to provide an improved method for feeding a pet by the addition of a palatability improving com-position to the food prior to consumption.
These and other objects are accomplished accord-ing to the present invention which provides a palat-ability improving composition or pet food, the com-position comprising cereal grain malts, caramel cer-eal grain malts, or combinations thereof.
The malt level in the particular pet ood is adapted for the particular animal genus, and to thereby significantly improve the palatability of the food when consumed by dogs and cats.
- 3 - ~ ~ ~2~6 The term palatability is broad and encompasses all of the various properties of animal foods, such as dog and cat foods, sensed by the consuming ani-mal. Among these properties are texture, taste and 05 aroma. It is believed that the present invention increases palatability as a whole, primarily through improving the taste and aroma of the food.
The palatability improving materials identified by this invention -- cereal grain malts, caramel cer-eal grain malts, and combinations thereof - can en-hance the attractiveness and acceptance by dogs andcats of all types of foods formulated for them. How-ever, the optimum utility of the present invention is found in the environment of dry pet foods and the following description will emphasize these as exem-plary. It will be understood, however, that the present invention does have utility in other types of products such as soft-mois~ or canned products of otherwise conventional formulation.
It is preferred that the cereal grain malts and the carmel cereal grain malts be of the following cereal grains- barley, wheat, rye, and oats and it is most preferred that these mal-~s be of barley.
There are several chunk style dry dog food pro-ducts on the market today which are particularly appealing to the consumer due to their shelf stabil-ity and convenience. These products are specific-ally formulated using proteinaceous and/or farina-ceous source ingredients and are charactertized by a porous structure and crunchy texture. The products may be served as is, but are preferably rehydrated with water prior to consumption by the dog or cat.
Typical of the dry pet food formulations which can be upgraded by the present invention are those de-
2~)Z5~6 scribed in U.S. Patent No. 3,119,691. The palat-ability of these products is enhanced by a coating of fat on the surface of the chunk or kib, over which coating may be applied a powdered gravy form-05 ing material based on gums, starches, coloring andflavoring material. Upon hydration, the gravy form-ing material serves to thicken and color the water thereby simulating a gravy or meat sauce.
The products of the type described in U.S. Pat.
10 No. 3,119,691 are in fact especially desirable be-cause they are designed to employ a coating which hydrates with water to form a flavorful gravy. Such products may be manufactured by preparing a mixture of farinaceous and/or proteinaceous ingredients with optional vitamin and mineral supplements.
The farinacous ingredients will include a pri-mary farinaceous ingredient which may be any of the more common grains, such as corn, wheat, barley, oats, etc., and their derivatives, including e.g., corn meal, red dog flour, wheat germ, etc. A pre-erred farinaceous ingredient may include hominy.
Commonly, the farinaceous ingredients will be pre-sent in amount of 30-65% of the total mass.
In the preferred embodiment, the mixture will also include one or more proteinaceous ingredients of vegeta~le, animal or fish origin, typically soy bean meal, meat meal, or fish scrap. This ingre-dient, preferably present in amounts of 25-40% of the total mixture, will provide the bulk of the de-sired protein content in the final product. In thepreferred embodiment, the ratio of farinaceous ingre-dient to proteinaceous ingredien-t may be 2.5-0.8, e.g.
1Ø The farinaceous ingredient and the protein in gredient together may comprise 55-95% of the total mixture.
5 ~ 25~
It will be apparent that the proteinaceous in-gredient will preferably be selected to provide both the necessary level or amount of pro-tein and also the necessary composition. Preferably several pro-05 teinaceous ingredients will be present. More speci-fically, these ingredients will be selected to be complementary ~o each other and to the farinaceous ingredients whereby the final mixture is balanced with respect to desired amino acids. For example, the protein of corn is low in trypotophane, as essen--tial amino acid, whereas fish meal is high in this component; similarly wheat is low in lysine whereas meat meal will provide this ingredient. According-ly, mixtures of these complementary ingredients will preferably be used to provide the desired balance.
Other preferred ingredients in the product (typically present in total amount of 0.25 6% or 7%) may include: desired flavor ingredients typified by fish scrap (when this material is not used as the prime source of protein) or salt, coloring ingredi-ents including iron oxide etc., fihrous ingredients typified by beet pulp; and desired vitamins.
This mixture is processed by heating it above about 212F, subjecting it to superatmospheric pres sure, adding additional moisture to the mixture so that the mixture has a moisture content within the range of about 20 to 40% by weight and mascerating the mixture, for example, by extruding it through an extrusion die into the atmosphere. As the material issues from the die it expands into a porous, expand-ed product due to the pressure drop across the die and the flashing off of the water as steam. The ex-trudate is then cut into bite size kibs having a mean diameter within the range of about 1/~ to 3/4 inch, dried to a moisture content of less than about 6 ~ Z5~6 10% by weigh-t, coated first with bleachable fancy tallow (typically 2-8%), and then coated with a palat-ability enhancing material of -this inv~ntion, pre-ferably applied in a flour formO Optionally, a powd-05 ered gravy forming ingredient may also be added.
Thereafter, the pet food is packaged.
When the palatability improver of the instant invention is used as a subsequent coating to tallow coated kibs, it is preferred that the malt used be milled into a flour first. The malt flour is then coated on the kibs by any conventional method, e.g.
spraying. It is preferred that the malt, when coat-ed on tallow coated kibs, be between about 0.10 and about 7.0% of the pet food, it is more preferred that the malt flour be between about 0.30 and 4.0%, and most preferably between 0.35 and 3.0%.
Alternatively, malt and caramel malt has been incorporated into the formulation of a moist cat food with an improved palatability. Generally, when 2~ these malted materials are incorporated into pet foods by means other than coating tallow coated dry kibs, greater amounts of malt are used.
BEST MODE FOR CARRYING OUT THE INVENTION
.:
The following examples are presented for the purpose of further illustrating and explaining the present invention and are not to be taken as limit-ing in any regard. Unless otherwise indicated, all parts and percentages are by weight.
Two dog foods improved with the palatabili-ty enhancer of this invention were prepared and tested by a 30 dog panel for two days against a control formulation. The formulations are as follows:
S~a6 Ingredient Parts by Weight Kibs Control Test A Test B
... .
Whole Ground Corn 40.00 40.00 40.00 Meat & Bone Meal 11.00 11.00 11.00 05 Soybean Meal 21.50 21.50 21.50 Wheat Middlings 19.40 19.40 19.40 Non-Iodized Salt 1.00 1.00 1.00 Vitamin & Mineral 3.10 3.10 3.10 Premix 1st Coatin~
Tallow 4.00 4.00 4.00 2nd Coating Malted Barley 0 1.00 2.00 The samples were prepared as in U.S. Pat. No.
The products of the type described in U.S. Pat.
10 No. 3,119,691 are in fact especially desirable be-cause they are designed to employ a coating which hydrates with water to form a flavorful gravy. Such products may be manufactured by preparing a mixture of farinaceous and/or proteinaceous ingredients with optional vitamin and mineral supplements.
The farinacous ingredients will include a pri-mary farinaceous ingredient which may be any of the more common grains, such as corn, wheat, barley, oats, etc., and their derivatives, including e.g., corn meal, red dog flour, wheat germ, etc. A pre-erred farinaceous ingredient may include hominy.
Commonly, the farinaceous ingredients will be pre-sent in amount of 30-65% of the total mass.
In the preferred embodiment, the mixture will also include one or more proteinaceous ingredients of vegeta~le, animal or fish origin, typically soy bean meal, meat meal, or fish scrap. This ingre-dient, preferably present in amounts of 25-40% of the total mixture, will provide the bulk of the de-sired protein content in the final product. In thepreferred embodiment, the ratio of farinaceous ingre-dient to proteinaceous ingredien-t may be 2.5-0.8, e.g.
1Ø The farinaceous ingredient and the protein in gredient together may comprise 55-95% of the total mixture.
5 ~ 25~
It will be apparent that the proteinaceous in-gredient will preferably be selected to provide both the necessary level or amount of pro-tein and also the necessary composition. Preferably several pro-05 teinaceous ingredients will be present. More speci-fically, these ingredients will be selected to be complementary ~o each other and to the farinaceous ingredients whereby the final mixture is balanced with respect to desired amino acids. For example, the protein of corn is low in trypotophane, as essen--tial amino acid, whereas fish meal is high in this component; similarly wheat is low in lysine whereas meat meal will provide this ingredient. According-ly, mixtures of these complementary ingredients will preferably be used to provide the desired balance.
Other preferred ingredients in the product (typically present in total amount of 0.25 6% or 7%) may include: desired flavor ingredients typified by fish scrap (when this material is not used as the prime source of protein) or salt, coloring ingredi-ents including iron oxide etc., fihrous ingredients typified by beet pulp; and desired vitamins.
This mixture is processed by heating it above about 212F, subjecting it to superatmospheric pres sure, adding additional moisture to the mixture so that the mixture has a moisture content within the range of about 20 to 40% by weight and mascerating the mixture, for example, by extruding it through an extrusion die into the atmosphere. As the material issues from the die it expands into a porous, expand-ed product due to the pressure drop across the die and the flashing off of the water as steam. The ex-trudate is then cut into bite size kibs having a mean diameter within the range of about 1/~ to 3/4 inch, dried to a moisture content of less than about 6 ~ Z5~6 10% by weigh-t, coated first with bleachable fancy tallow (typically 2-8%), and then coated with a palat-ability enhancing material of -this inv~ntion, pre-ferably applied in a flour formO Optionally, a powd-05 ered gravy forming ingredient may also be added.
Thereafter, the pet food is packaged.
When the palatability improver of the instant invention is used as a subsequent coating to tallow coated kibs, it is preferred that the malt used be milled into a flour first. The malt flour is then coated on the kibs by any conventional method, e.g.
spraying. It is preferred that the malt, when coat-ed on tallow coated kibs, be between about 0.10 and about 7.0% of the pet food, it is more preferred that the malt flour be between about 0.30 and 4.0%, and most preferably between 0.35 and 3.0%.
Alternatively, malt and caramel malt has been incorporated into the formulation of a moist cat food with an improved palatability. Generally, when 2~ these malted materials are incorporated into pet foods by means other than coating tallow coated dry kibs, greater amounts of malt are used.
BEST MODE FOR CARRYING OUT THE INVENTION
.:
The following examples are presented for the purpose of further illustrating and explaining the present invention and are not to be taken as limit-ing in any regard. Unless otherwise indicated, all parts and percentages are by weight.
Two dog foods improved with the palatabili-ty enhancer of this invention were prepared and tested by a 30 dog panel for two days against a control formulation. The formulations are as follows:
S~a6 Ingredient Parts by Weight Kibs Control Test A Test B
... .
Whole Ground Corn 40.00 40.00 40.00 Meat & Bone Meal 11.00 11.00 11.00 05 Soybean Meal 21.50 21.50 21.50 Wheat Middlings 19.40 19.40 19.40 Non-Iodized Salt 1.00 1.00 1.00 Vitamin & Mineral 3.10 3.10 3.10 Premix 1st Coatin~
Tallow 4.00 4.00 4.00 2nd Coating Malted Barley 0 1.00 2.00 The samples were prepared as in U.S. Pat. No.
3,119,6gl, but without a gravy former.
The test samples, after being coated with the tallow, were dusted with a malted barley flour (100%
passing through U.S. sieve size 20 screen) so as to coat the experimental kibs at the correct level.
The results of the test are reported as follows, expressed in terms of the average preference ratio (APR). The APR is the quotient when the mass of the test sample consumed by the test animal is divided by the total amount of food consumed by the same test animal during the test feeding.
Sample APR
Test A (1.0%) 0.745 Test B (2.0%) 0.730 Thus, in both cases, the test foods prepared in accordance with the present invention w~re determ-ined to be significantly preferred to the control by the dogs.
~ 8 ~ ~2C125:~L6 In another two day test, an 18 dog test panel was fed both a control sample having the same formu~
latlon as the control in Example I, and a test form-05 ulation having either (C~ 0.25% or ~D) 0.50% malted barley flour coating applied to the control formula-tion.
These test results are as follows:
Sample APR_ Test C (0.25%) 0.457 Test D (0.~0%3 0.724 Thus, the palatability e~hancer of this inven-tion shows an improvement over control samples at the 0.50% level, but only parity with the control samples at the 0.25~ level.
It is anticipated that: levels as low as 0.10%
would be useful with a dog food that had been com-bined with water before serving.
: EXAMPLE III
In another series of two day tests, kibbled dog foods, again prepared in the manner of the Example I
control samples, were Eed to a panel of 30 dogs against experimental samples with a second coating of either (E) 1% or (F) 2% caramel malt flour from barley.
This test produced the following results:
Sam~le _ APR
Test E (1% Caramel) 0~677 Test F (2% Caramel) 0.646 Again the positive effect of the palatability enhancer of this invention is shown.
The above examples and explanation have been presented for the purpose of teaching those skilled in the art how to practice the present invention and - 9 - ~2()Z5~6 are not meant to describe all those obvious varia-tions and modifications which will become apparent to the skilled worker upon reading this disclosure.
It is intended, however! that all such obvious modi-05 fications and variations are to be included withinthe scope of this invention which is defined by the following claims.
The test samples, after being coated with the tallow, were dusted with a malted barley flour (100%
passing through U.S. sieve size 20 screen) so as to coat the experimental kibs at the correct level.
The results of the test are reported as follows, expressed in terms of the average preference ratio (APR). The APR is the quotient when the mass of the test sample consumed by the test animal is divided by the total amount of food consumed by the same test animal during the test feeding.
Sample APR
Test A (1.0%) 0.745 Test B (2.0%) 0.730 Thus, in both cases, the test foods prepared in accordance with the present invention w~re determ-ined to be significantly preferred to the control by the dogs.
~ 8 ~ ~2C125:~L6 In another two day test, an 18 dog test panel was fed both a control sample having the same formu~
latlon as the control in Example I, and a test form-05 ulation having either (C~ 0.25% or ~D) 0.50% malted barley flour coating applied to the control formula-tion.
These test results are as follows:
Sample APR_ Test C (0.25%) 0.457 Test D (0.~0%3 0.724 Thus, the palatability e~hancer of this inven-tion shows an improvement over control samples at the 0.50% level, but only parity with the control samples at the 0.25~ level.
It is anticipated that: levels as low as 0.10%
would be useful with a dog food that had been com-bined with water before serving.
: EXAMPLE III
In another series of two day tests, kibbled dog foods, again prepared in the manner of the Example I
control samples, were Eed to a panel of 30 dogs against experimental samples with a second coating of either (E) 1% or (F) 2% caramel malt flour from barley.
This test produced the following results:
Sam~le _ APR
Test E (1% Caramel) 0~677 Test F (2% Caramel) 0.646 Again the positive effect of the palatability enhancer of this invention is shown.
The above examples and explanation have been presented for the purpose of teaching those skilled in the art how to practice the present invention and - 9 - ~2()Z5~6 are not meant to describe all those obvious varia-tions and modifications which will become apparent to the skilled worker upon reading this disclosure.
It is intended, however! that all such obvious modi-05 fications and variations are to be included withinthe scope of this invention which is defined by the following claims.
Claims (5)
1. An improved pet food wherein the improve-ment comprises the inclusion of cereal grain malts, caramel cereal grain malts, and combinations thereof in the pet food at a level above 0.1% by weight.
2. An improved pet food according to Claim 1 wherein the cereal grain malts and caramel cereal grain malts are derived from barley, wheat, rye, oats and combinations thereof.
3. An improved pet food according to Claim 1 wherein the cereal grain malts and caramel cereal grains are derived from barley.
4. An improved pet food according to Claim 1 wherein the cereal grain malts, caramel cereal grain malts, and combinations thereof are flour coatings on a dry dog food.
5. An improved dry dog food according to Claim 4 wherein the flour coating is between about 0.10 and 7.0% of the dog food.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US36372782A | 1982-03-30 | 1982-03-30 | |
| US363,727 | 1982-03-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1202516A true CA1202516A (en) | 1986-04-01 |
Family
ID=23431455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000423679A Expired CA1202516A (en) | 1982-03-30 | 1983-03-15 | Pet food palatant and use thereof |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS58179441A (en) |
| CA (1) | CA1202516A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022123358A1 (en) * | 2020-12-11 | 2022-06-16 | Societe Des Produits Nestle Sa | Compositions and methods for pet food |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51129776A (en) * | 1975-05-08 | 1976-11-11 | Eichi Erunsutaa Jiyon | Usage of larley malt |
| JPS5460180A (en) * | 1977-10-21 | 1979-05-15 | Sapporo Breweries | Feedstuff producing method |
-
1983
- 1983-03-15 CA CA000423679A patent/CA1202516A/en not_active Expired
- 1983-03-30 JP JP58055000A patent/JPS58179441A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022123358A1 (en) * | 2020-12-11 | 2022-06-16 | Societe Des Produits Nestle Sa | Compositions and methods for pet food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58179441A (en) | 1983-10-20 |
| JPH0357733B2 (en) | 1991-09-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20030401 |