CN115462450A

CN115462450A - Edible composition

Info

Publication number: CN115462450A
Application number: CN202211274653.XA
Authority: CN
Inventors: 王陈
Original assignee: Chongqing Boli Biologicalscience Andtechnology Co ltd
Current assignee: Chongqing Boli Biologicalscience Andtechnology Co ltd
Priority date: 2019-01-31
Filing date: 2019-01-31
Publication date: 2022-12-13
Anticipated expiration: 2039-01-31
Also published as: CN115413736A; CN115462450B; CN115413737B; CN115413737A; CN109601725B; CN109601725A; CN115413736B

Abstract

The present invention relates to the field of animal food, in particular to an edible composition comprising an enzyme having the function of destroying or interfering with the formation of dental plaque.

Description

Edible composition

The application is a divisional application of 'an edible composition' of Chinese patent application 201910095433.2, which is filed on 31.1.1.2019.

Technical Field

The invention relates to the field of animal food, in particular to an edible composition.

Background

Oral compositions such as toothpastes, tooth gels and mouthwashes are designed to loosen and remove plaque in conjunction with daily tooth brushing. In fact, plaque is present to varying degrees as a film on the surface of almost all teeth. It is a byproduct of microbial growth and comprises a dense microbial layer consisting of a mass of microorganisms embedded in a polysaccharide matrix. Plaque itself adheres firmly to the tooth surface and is difficult to remove even by vigorous brushing. In addition, plaque quickly reforms on the tooth surface after removal.

Although various oral care products such as toothpastes and mouthwashes are available to control plaque formation, it is difficult to remove plaque by these means due to poor animal compliance. Accordingly, there is a need in the art for a novel method of removing plaque from the oral cavity of an animal.

Disclosure of Invention

In response to the deficiencies of the prior art, the present inventors have conducted creative work to discover an edible composition.

In particular, the present invention provides an edible composition comprising an enzyme having the function of disrupting or interfering with the formation of dental plaque.

In one embodiment, the edible composition further comprises starch; a plasticizer; and water.

In a further embodiment, the weight ratio of starch, plasticizer, water is about 1.000: from about 0.030 to about 0.875: about 0.050 to about 0.625.

In a further embodiment, the starch is native starch or modified starch or a mixture of both, optionally wherein the native starch is any one or more of rice starch, sweet potato starch, purple potato starch, corn starch, sorghum starch, wheat starch, pea starch or tapioca starch.

In a further embodiment, the plasticizer is any one or more of glycerol, propylene glycol, butylene glycol, sorbitol, and xylitol.

In a further embodiment, the edible composition further comprises a protein, optionally the protein is a plant protein or an animal protein or a mixture of both, optionally wherein the plant protein is any one or more of soy protein, amaranth protein, arrowroot protein, barley protein, buckwheat protein, canola protein, tapioca protein, peach (chickpea) protein, bean protein, lentil protein, lupin protein, maize protein, millet protein, oat protein, pea protein, potato protein, rice protein, rye protein, sorghum protein, sunflower protein, cassava protein, triticale protein, wheat protein, optionally wherein the animal protein is any one or more of a protein of meat, a protein of a meat by-product, a protein of a milk product, or a protein of an egg type, optionally wherein the meat is any one or more of chicken, duck, goose, sheep, goat, beef, rabbit, or pork.

In a further embodiment, the edible composition further comprises fiber, optionally wherein the fiber is any one or more of alfalfa meal, grass, bamboo, linseed, coconut shell, peanut shell, potato peel, or sweet potato peel, optionally wherein the fiber has a length of from about 23um to about 2000 um.

In a further embodiment, the edible composition further comprises an additive, optionally wherein the additive is any one or more of vegetable fat, animal fat, lecithin, emulsifiers, vitamins, amino acids, prebiotics, pigments, flavours, antioxidants, preservatives, corn syrup, sucrose or mineral salts.

In a further embodiment, the enzyme having a function of disrupting dental plaque or interfering with the formation of dental plaque is alkaline protease and/or bromelain.

In a further embodiment, the edible composition further comprises an additional protease.

In a further embodiment, the additional protease is chymotrypsin, ficin, chymotrypsin, or a combination thereof.

Detailed Description

The following description of the embodiments is merely exemplary in nature and is in no way intended to limit the invention, its application, or uses.

Definition of

The term "about" as used herein refers to a deviation within 20%. Specifically, the term "about" as used herein refers to +/-20%, more specifically +/-10%, even more specifically +/-5% of a given value.

The term starch as used herein is a polymer formed by the polymerisation of glucose molecules, which is the most common storage form of carbohydrates in cells. Starch can be structurally classified into amylose and amylopectin. Amylose is a polysaccharide chain in which D-glucosyl groups are linked by alpha- (1, 4) glycosidic bonds, coiled in a spatial conformation into a helix. Amylopectin molecules have branches connected to α - (1, 6) glucosidic bonds in addition to α - (1, 4) glucosidic sugar chains, and each branch is also curled into a spiral shape. Amylose contains several hundred glucose units, whereas amylopectin contains several thousand glucose units. In native starch, amylose accounts for 20-26%, it is soluble, and the remainder is amylopectin. Native starch refers to starch of natural origin. Modified starch (also known as modified starch) is a generic term for starch that has been processed to change properties. The purpose of the processing is to improve the performance of starch and expand the application range of the starch by utilizing physical, chemical or enzymatic treatment to introduce new functional groups on starch molecules or change the size and the properties of starch granules on the basis of the inherent characteristics of the natural starch, thereby changing the natural characteristics (such as gelatinization temperature, hot viscosity and stability thereof, freeze-thaw stability, gel strength, film forming property, transparency and the like) of the starch and enabling the starch to be more suitable for the requirements of certain application. Starch-containing materials can be classified as either native starch-containing materials or modified starches in origin. Examples of native starch-containing materials include, but are not limited to, rice starch, sweet potato starch, purple potato starch, corn starch, sorghum starch, wheat starch, pea starch, tapioca starch, or combinations thereof. Examples of the natural starch-containing material also include, but are not limited to, rice flour, millet flour, sweet potato flour, corn flour, sorghum flour, wheat flour, oat flour, pea flour, tapioca flour, or combinations thereof.

The term "plasticizer" as used herein refers to a substance that weakens the valence bonds between molecules, i.e., van der waals forces, thereby increasing mobility of molecular chains, decreasing crystallinity of molecular chains (i.e., increasing plasticity, manifested by improving flexibility, fluidity, impact resistance, hardness, elastic modulus, tensile strength, elongation, elasticity, bending resistance, and the like of a high molecular compound), and at the same time, decreasing brittleness. Examples of plasticizers include, but are not limited to, glycerol, propylene glycol, butylene glycol, polyhydric alcohols, sorbitol, and xylitol, and the like, as well as certain gums (such as carboxymethylcellulose) and proteins (such as gelatin), and combinations thereof.

The term "protein" as used herein is a polymer of one or more amino acids linked by peptide bonds. Proteins can be classified as vegetable or animal proteins in origin. The plant protein is derived from plants. Examples of such plants include, but are not limited to, soybean, amaranth, arrowroot, barley, buckwheat, canola, cassava, peach (chickpea), beans, lentils, lupins, corn, millet, oats, peas, potatoes, rice, rye, sorghum, sunflower, cassava, triticale, wheat, or combinations thereof. The animal protein includes, but is not limited to, meat by-products, dairy products, eggs, or combinations thereof. The term "meat" as used herein refers to subcutaneous tissue and muscle derived from animals. Examples of the meat include, but are not limited to, chicken, duck, fish, goose, sheep, goat, beef, rabbit, pork, or a combination thereof. Examples of meat by-products as used herein include, but are not limited to, the lungs, kidneys, brain, liver, stomach, intestine, or combinations thereof of chickens, ducks, geese, sheep, goats, cattle, rabbits, or pigs.

The term "fiber" as used herein refers to a substance composed of continuous or discontinuous filaments. Examples of fibers as used herein include, but are not limited to, alfalfa flour, grass, bamboo, linseed, coconut shell, peanut shell, potato peel, sweet potato peel, or combinations thereof.

The term "animal" as used herein refers to any animal, including humans, non-human animals, and in particular companion animals, that can benefit from or enjoy the edible body of the present invention. Examples include, but are not limited to, avian, bovine, canine, equine, feline, hicrine, wolf, murine, ovine, or porcine animals. The term "companion animal" as used herein for the purposes of the present invention includes any non-human animal suitable for being kept as a pet by humans. Examples of such companion animals include, but are not limited to, cats, dogs, rabbits, guinea pigs, ferrets or ferrets, hamsters, mice, gerbils, horses, cows, goats, sheep, donkeys, pigs, and the like. The term "canine" as used herein includes, but is not limited to, wild and zoo canines, such as wolves, suburbs, foxes, dogs, particularly domestic dogs, such as purebred and/or hybrid companion dogs, pet dogs, show dogs, working dogs, herding dogs, hunting dogs, guard dogs, police dogs, racing dogs, and/or laboratory dogs, or combinations thereof. The animals include animals in various stages of life, including lactation, weaning, growing, adulthood, perennial, and aging. Preferably, the animal is a juvenile animal, an adult animal, an elderly animal, or an elderly animal.

The term "alkaline protease" as used herein refers to a proteolytic enzyme obtained by fermentation and purification of Bacillus licheniformis, which contains Bacillus licheniformis protease as the main component, has a molecular weight of about 27300, is a serine-type endoprotease, can hydrolyze macromolecular proteins into products such as polypeptides and amino acids at a certain temperature and pH value, and has a strong ability to decompose proteins.

The invention is not limited to the particular methodology, protocols, and reagents described herein because they may vary. Furthermore, the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the present invention.

Unless defined otherwise, all technical and scientific terms and any abbreviations used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any compositions, methods, articles of manufacture, or other means or materials similar or equivalent to those described herein can be used in the practice of the present invention, the preferred compositions, methods, articles of manufacture, or other means or materials are described herein.

Edible body

In one embodiment, the present invention relates to an edible composition comprising an enzyme having the function of disrupting or interfering with the formation of dental plaque.

In one embodiment, the edible composition further comprises starch, a plasticizer, and water.

In further embodiments, the relative weight ratio of the plasticizer to the starch is from about 0.030 to about 0.875: about 1.000, about 0.050 to about 0.850: about 1.000, about 0.100 to about 0.800: about 1.000, about 0.150 to about 0.750: about 1.000, about 0.200 to about 0.700: about 1.000, about 0.250 to about 0.650: about 1.000, about 0.300 to about 0.600: about 1.000, about 0.350 to about 0.650: about 1.000, about 0.400 to about 0.600: about 1.000, about 0.450 to about 0.650: about 1.000, or about 0.500 to about 0.600: about 1.000. In further embodiments, the relative weight ratio of the water to the starch is from about 0.050 to about 0.625: about 1.000, about 0.100 to about 0.600: about 1.000, about 0.150 to about 0.550: about 1.000, about 0.200 to about 0.500: about 1.000, about 0.250 to about 0.550: about 1.000, about 0.300 to about 0.500: about 1.000, about 0.350 to about 0.450: about 1.000, or about 0.325 to about 0.425: about 1.000.

In further embodiments, the weight percentage of the starch ranges from about 20 weight% to about 92 weight%, from about 25 weight% to about 90 weight%, from about 30 weight% to about 85 weight%, from about 35 weight% to about 80 weight%, from about 40 weight% to about 75 weight%, from about 45 weight% to about 70 weight%, from about 50 weight% to about 65 weight%, or from about 55 weight% to about 60 weight%, based on the total weight of the edible body. In a further embodiment, the weight percentage of the starch is about 20 weight%, about 25 weight%, about 30 weight%, about 35 weight%, about 40 weight%, about 45 weight%, about 50 weight%, about 55 weight%, about 60 weight%, about 65 weight%, about 70 weight%, about 75 weight%, about 80 weight%, about 85 weight%, about 90 weight%, about 92 weight%, and any value therebetween, based on the total weight of the edible body.

In further embodiments, the weight percentage of the plasticizer ranges from about 3 wt% to about 35 wt%, from about 5 wt% to about 35 wt%, from about 10 wt% to about 30 wt%, from about 15 wt% to about 25 wt%, or from about 18 wt% to about 22 wt%, based on the total weight of the edible body. In a further embodiment, the weight percentage of the plasticizer is about 3 weight%, about 5 weight%, about 7 weight%, about 9 weight%, about 11 weight%, about 13 weight%, about 15 weight%, about 17 weight%, about 19 weight%, about 21 weight%, about 23 weight%, about 25 weight%, about 27 weight%, about 29 weight%, about 31 weight%, about 33 weight%, about 35 weight%, and any value therebetween, based on the total weight of the edible body.

In further embodiments, the weight percentage of water ranges from about 5 weight% to about 25 weight%, from about 6 weight% to about 24 weight%, from about 7 weight% to about 23 weight%, from about 8 weight% to about 22 weight%, from about 9 weight% to about 21 weight%, from about 10 weight% to about 20 weight%, from about 11 weight% to about 19 weight%, from about 12 weight% to about 18 weight%, from about 13 weight% to about 17 weight%, or from about 14 weight% to about 16 weight%, based on the total weight of the edible body. In a further embodiment, the weight percentage of water is about 5 weight%, about 6 weight%, about 7 weight%, about 8 weight%, about 9 weight%, about 10 weight%, about 11 weight%, about 12 weight%, about 13 weight%, about 14 weight%, about 15 weight%, about 16 weight%, about 17 weight%, about 18 weight%, about 19 weight%, about 20 weight%, about 21 weight%, about 22 weight%, about 23 weight%, about 24 weight%, about 25 weight%, and any value therebetween, based on the total weight of the edible body.

In a further embodiment, the weight percentage of water ranges from about 12% to about 25% by weight, based on the total weight of the edible body, for animals with poor chewability. In a further embodiment, the weight percentage of water ranges from about 5 weight percent to about 15 weight percent, based on the total weight of the edible body, for animals with poor chewability.

In further embodiments, the starch includes, but is not limited to, native starch or modified starch or a mixture of both. In a further embodiment, the native starch includes, but is not limited to, any one or more of rice starch, sweet potato starch, purple potato starch, corn starch, sorghum starch, wheat starch, pea starch, or tapioca starch.

In further embodiments, the plasticizer includes, but is not limited to, any one or more of glycerol, propylene glycol, butylene glycol, sorbitol, or xylitol.

In a further embodiment, the edible body further comprises a protein. In further embodiments, the relative weight ratio of the protein to the starch is from about 0.000 to about 1.000: about 1.000, about 0.050 to about 0.950: about 1.000, about 0.100 to about 0.900: about 1.000, about 0.150 to about 0.850: about 1.000, about 0.200 to about 0.800: about 1.000, about 0.250 to about 0.750: about 1.000, about 0.300 to about 0.700: about 1.000, about 0.350 to about 0.650: about 1.000, about 0.400 to about 0.600: about 1.000, about 0.450 to about 0.550: about 1.000, or about 0.475 to about 0.525: about 1.000.

In further embodiments, the weight percentage of protein ranges from about 0 wt% to about 30 wt%, from about 2 wt% to about 28 wt%, from about 4 wt% to about 26 wt%, from about 6 wt% to about 24 wt%, from about 8 wt% to about 22 wt%, from about 10 wt% to about 20 wt%, from about 12 wt% to about 18 wt%, or from about 14 wt% to about 16 wt%, based on the total weight of the edible body. In a further embodiment, the weight percentage of the protein is about 0 weight%, about 2 weight%, about 4 weight%, about 6 weight%, about 8 weight%, about 10 weight%, about 12 weight%, about 14 weight%, about 16 weight%, about 18 weight%, about 20 weight%, about 22 weight%, about 24 weight%, about 26 weight%, about 28 weight%, about 30 weight%, and any value therebetween, based on the total weight of the edible body.

In further embodiments, the protein includes, but is not limited to, a plant protein or an animal protein or a mixture of both.

In a further embodiment, the plant protein includes, but is not limited to, any one or more of soy protein, amaranth protein, arrowroot protein, barley protein, buckwheat protein, canola protein, cassava protein, peach (chickpea) protein, legume protein, lentil protein, lupin protein, maize protein, millet protein, oat protein, pea protein, potato protein, rice protein, rye protein, sorghum protein, sunflower protein, cassava protein, triticale protein, wheat protein.

In further embodiments, the animal protein includes, but is not limited to, any one or more of meat, meat by-products, dairy products, or eggs. In further embodiments, the meat includes, but is not limited to, any one or more of chicken, duck, goose, sheep, goat, beef, rabbit, or pork. In further embodiments, the meat by-product includes, but is not limited to, any one or more of the lungs, kidneys, brain, liver, stomach, or intestines of a chicken, duck, goose, sheep, goat, cow, rabbit, or pig.

In a further embodiment, the edible body further comprises a fiber. In further embodiments, the relative weight ratio of the fiber to the starch is from about 0.000 to about 0.750: about 1.000, about 0.050 to about 0.700: about 1.000, about 0.100 to about 0.650: about 1.000, about 0.150 to about 0.600: about 1.000, about 0.200 to about 0.550: about 1.000, about 0.250 to about 0.500: about 1.000, about 0.300 to about 0.450: about 1.000, or about 0.350 to about 0.400: about 1.000.

In further embodiments, the weight percentage of the fiber ranges from about 0 weight% to about 25 weight%, from about 2 weight% to about 24 weight%, from about 4 weight% to about 22 weight%, from about 6 weight% to about 20 weight%, from about 8 weight% to about 18 weight%, from about 10 weight% to about 16 weight%, or from about 12 weight% to about 14 weight%, based on the total weight of the edible body. In a further embodiment, the weight percentage of the fiber is about 0 weight%, about 1 weight%, about 3 weight%, about 5 weight%, about 7 weight%, about 9 weight%, about 11 weight%, about 13 weight%, about 15 weight%, about 17 weight%, about 19 weight%, about 21 weight%, about 23 weight%, about 25 weight%, and any value therebetween, based on the total weight of the edible body.

In a further embodiment, the fibers are any one or more of alfalfa fiber, grass fiber, bamboo fiber, linseed fiber, coconut shell fiber, peanut shell fiber, potato peel fiber, or sweet potato peel fiber. In further embodiments, the fibers have a length of about 23um to about 2000um, a length of about 100um to about 1900um, a length of about 200um to about 1800um, a length of about 300um to about 1700um, a length of about 400um to about 1600um, a length of about 500um to about 1500um, a length of about 600um to about 1400um, a length of about 700um to about 1300um, a length of about 800um to about 1200um, or a length of about 900um to about 1100 um.

In a further embodiment, the edible body further comprises an additive. In further embodiments, the relative weight ratio of the additive to the starch is from about 0.000 to about 0.500: about 1.000, about 0.050 to about 0.450: about 1.000, about 0.100 to about 0.400: about 1.000, about 0.150 to about 0.350: about 1.000, or about 0.200 to about 0.300: about 1.000.

In further embodiments, the weight percentage of the additive ranges from about 0 weight% to about 25 weight%, from about 2 weight% to about 24 weight%, from about 4 weight% to about 22 weight%, from about 6 weight% to about 20 weight%, from about 8 weight% to about 18 weight%, from about 10 weight% to about 16 weight%, or from about 12 weight% to about 14 weight%, based on the total weight of the edible body. In a further embodiment, the weight percentage of the additive is about 0 weight%, about 1 weight%, about 3 weight%, about 5 weight%, about 7 weight%, about 9 weight%, about 11 weight%, about 13 weight%, about 15 weight%, about 17 weight%, about 19 weight%, about 21 weight%, about 23 weight%, about 25 weight%, and any value therebetween, based on the total weight of the edible body.

In further embodiments, the additive includes, but is not limited to, any one or more of vegetable fats and oils, animal fats and oils, lecithin, emulsifiers, vitamins, amino acids, prebiotics, pigments, flavors, preservatives, antioxidants, corn syrup, sucrose, or mineral salts. In further embodiments, the vegetable oil includes, but is not limited to, any one or more of corn oil, peanut oil, soybean oil, sunflower oil, rapeseed oil, or edible blend oil. In a further embodiment, the animal fat includes, but is not limited to, any one or more of chicken fat, beef fat, lard or mutton fat. In a further embodiment, the emulsifier includes, but is not limited to, any one or more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of monoglycerides, sucrose esters, monoglycerides, triglycerides, soy phospholipids, lauric acid esters of monoglycerides, spans or tweens. In further embodiments, the mineral salts include, but are not limited to, any one or more of calcium carbonate, calcium phosphate, sodium carbonate, sodium bicarbonate, calcium hydrogen phosphate, calcium dihydrogen phosphate, sodium chloride, or potassium chloride.

In a further embodiment, the edible composition is for consumption by a canine. In further embodiments, the canines include, but are not limited to, wild and zoo canines, such as wolves, suburbs, foxes, dogs, particularly domestic dogs, such as inbred and/or hybrid companion dogs, pet dogs, display dogs, working dogs, herding dogs, hunting dogs, guard dogs, police dogs, racing dogs, and/or laboratory dogs, or combinations thereof.

In a further embodiment, the edible composition does not contain any bacteria, fungi and mold. In a further embodiment, the edible composition has a shelf life of at least 2 years at ambient conditions. In a further embodiment, the edible composition has a shelf life of about 2 to about 5 years at ambient conditions.

In a further embodiment, the edible composition has a shore a durometer hardness of from about 40 up to 100, particularly from about 50 up to 100. For example, the edible composition has a shore a durometer hardness of: about 40, about 42, about 46, about 50, about 52, about 54, about 56, about 58, about 60, about 61, about 62, about 63, about 64, about 65, about 66, about 67, about 68, about 69, about 70, about 71, about 72, about 73, about 74, about 75, about 76, about 77, about 78, about 79, about 80, about 81, about 82, about 83, about 84, about 85, about 86, about 87, about 88, about 89, about 90, about 91, about 92, about 93, about 94, about 95, about 96, about 97, about 98, about 99, or about 100, and any value therebetween.

In a further embodiment, the enzyme having a function of disrupting or interfering with the formation of dental plaque is alkaline protease and/or bromelain.

In further embodiments, the additional protease is chymotrypsin, ficin, chymotrypsin, or a combination thereof.

In yet another embodiment, the present invention provides a method of preparing an edible composition, the method comprising the steps of: the materials in the specified proportion are mixed evenly. Extruding and curing the uniformly mixed materials through an extruder, wherein the temperature of the extruder is set to be about 120-150 ℃, the pressure of the head of the extruder is controlled to be about 4MPa, the proper granulating rotation speed of the head is adjusted, and the extruded particles are cut into particles with the length of about 3-about 5 mm. Adding the extruded pellets to an injection molding machine, setting the temperature of the injection molding machine to a range of from about 110 ℃ to about 125 ℃, setting the injection pressure to a range of from about 80MPa to about 100MPa, the injection time to a range of from about 2 seconds to about 5 seconds, and the cooling time to a range of from about 10 seconds to about 40 seconds. According to the process parameters, the material is injected into a mould, and is cooled and shaped to form the edible composition. Drying the edible composition in a drying room at a drying temperature of about 50 ℃ to about 90 ℃ for a set drying time of about 0 to about 10 hours. Cooling the edible composition at room temperature, thereby obtaining the product. Optionally, the one or more enzymes may be added before the materials are mixed, after the final product is made, or both.

The product of the invention can obviously reduce or eliminate tartar, effectively inhibit and prevent the formation of dental calculus, eliminate halitosis, reduce the occurrence of harmful bacteria and dental plaque in oral cavity, and keep the health and beautiful appearance of animal teeth.

Example (b):

example 1

The animal tooth-cleaning edible chewable object comprises the following components in percentage by mass:

corn starch: 40 percent; glycerin: 35 percent; water: 25 percent; alkaline protease: 0.01 percent.

Example 2

corn starch: 40 percent; glycerol: 35 percent; water: 25 percent; bromelain: 0.01 percent.

Example 3

The animal tooth-cleaning edible chew described in the embodiment is composed of the following components in percentage by mass:

corn starch: 30 percent; glycerol: 35 percent; water: 25 percent; alcalase and bromelain 1 mixture: 0.01 percent.

Example 4

corn starch: 40 percent; glycerol: 10 percent; soybean protein: 20 percent; alfalfa powder: 6 percent; water: 24 percent; alkaline protease: 0.01 percent.

Example 5

corn starch: 40 percent; glycerol: 10 percent; soy protein: 20 percent; alfalfa powder: 6 percent; water: 24 percent; bromelain: 0.01 percent.

Example 6

corn starch: 40 percent; glycerin: 10 percent; soybean protein: 20 percent; alfalfa powder: 6 percent; water: 24 percent; alcalase and bromelain 1 mixture: 0.01 percent.

Example 7

This example selects samples from each example for comparative anti-tartar testing against a control without added enzyme. Weighing a certain amount of processed and molded samples, respectively soaking the samples in saliva of beagle dogs for 48 hours, centrifuging the samples to obtain supernate, then adding artificial teeth with tartar into the supernate of the samples to soak for 48 hours, and observing and recording tartar dissolution conditions. The tartar removal rates are shown in the following table:

the tartar removal rate for each example was normalized to the control group according to the following formula:

the results showed that the tartar removal rates of examples 1-6 were increased by 23.5%,19.4%,32.1%,21.8%,18.2%, and 29.7%, respectively, compared to the control group.

The research shows that the addition of the detergent components in the embodiment obviously improves the detergent effect of the sample and improves the tartar removal rate of the sample.

Claims

1. Use of an edible chew for the dentification of an animal, characterized in that the edible chew comprises corn starch, glycerol, soy protein, alfalfa meal and water and an alkaline protease and a bromelain in a ratio of 1,

the edible chew is prepared by the following method:

uniformly mixing the raw materials, extruding and curing the uniformly mixed material through an extruder, wherein the temperature of the extruder is set to be 120-150 ℃, the pressure of the head of the extruder is controlled to be 4MPa, the proper granulating rotation speed of the head is adjusted, the extruded particles are cut into particles with the length of 3-5mm, the extruded particles are added into an injection molding machine, the temperature of the injection molding machine is set to be 110-125 ℃, the injection pressure is set to be 80-100 MPa, the injection time is 2-5 seconds, and the cooling time is 10-40 seconds, injecting the material into a mold, cooling and shaping to obtain a product, and then mixing the product with alkaline protease and bromelain in the ratio of 1 to obtain the edible chew, wherein the edible chew has the Shore A hardness of 50-100.

2. Use of an edible chew for cleansing the teeth of an animal according to claim 1, wherein the edible chew further comprises any one or more of vegetable oils and fats, animal oils and fats, lecithin, emulsifiers, vitamins, amino acids, prebiotics, pigments, flavors, antioxidants, preservatives, corn syrup, sucrose or mineral salts.

3. Use of an edible chew for the dentition of an animal according to claim 1 or 2 wherein the animal is a pet dog.