GB2614695A

GB2614695A - Animal chew toy

Info

Publication number: GB2614695A
Application number: GB2115561.9A
Authority: GB
Inventors: Ramplin Kerry
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-10-29
Filing date: 2021-10-29
Publication date: 2023-07-19
Also published as: GB202115561D0

Abstract

An animal chew toy comprises a casing at least partially filled with an edible gel composition comprising one or more gelling agents comprising 4-10 g of gelatin per 284 ml of gel composition, or 0.5-4 g of agar per 284 ml of edible gel composition. The gel composition may include one or more further gelling agents, preferably selected from acacia gum, guar gum, xanthan gum and locust bean gum (LBG). Based on total weight of the gelling agents, the gel composition may comprise 1-35 wt.% acacia gum and/or 10-50 wt.% guar gum. When gelatin is present the gel composition may comprise 0.2-2 wt.% xanthan gum, and when agar is present the gel composition may comprise 0.5-10 wt.% xanthan gum and/or 0.5-50 wt.% LBG. The casing may be made of rubber. The edible gel composition may be aqueous and/or comprise nutritious food. A method of making the animal chew toy comprises (i) providing the liquid gelling composition; (ii) depositing the liquid gelling composition into a casing to at least partially fill the casing; and (iii) setting the liquid gelling composition in the casing to form an edible gel composition. A kit for making an animal chew toy is also claimed.

Description

Animal Chew Toy

Technical Field of the Invention

The present invention relates to an animal chew toy, a kit for making the animal chew toy, and a method of making the animal chew toy.

Background to the Invention

An animal chew toy is designed to be chewed by an animal for mental stimulation, e.g. for entertainment, to relieve boredom and/or to case anxiety; and physical stimulation, e.g. to ease pain in puppies when their adult teeth start to develop. Such toys can also help distract animals from chewing on forbidden items, and can assist in maintaining dental hygiene. Chew toys are commonly used by dogs but also can be used by other animals such as cats, rabbits and rodents.

Chew toys can be categorised by the bulk material of which they are made, and include, for example, rawhide, wood, paper, mineral and rubber.

A typical prior art chew toy comprises a hollow casing for receiving an edible material. Typically, the edible material includes a solid treat (e.g. biscuits), or non-solid treat (e.g. peanut butter). In use, an animal has to exert effort to recover and eat the edible material, which can maintain the animal's interest in the chew toy and thus keep the animal occupied for a period of time.

A problem with such prior art animal chew toys is that the edible material can be easily removed and eaten by the animal. For example, the animal may easily shake the solid treat out of the casing for easy access thereto. As to the non-solid treats, these can melt at room temperature so as to flow out of the casing, even before the animal has interacted with the chew toy, resulting in the animal easily accessing the treat and/or the chew toy falling apart. Once the animal has removed and eaten the edible material, the animal is more likely to become disinterested in the chew toy.

The present invention seeks to address one or more of the above-mentioned or other problems.

Summary of the Invention

According to a first aspect of the present invention there is provided an animal chew toy comprising: a casing at least partially filled with an edible gel composition comprising one or more gelling agents comprising 4-10 g of gelatin per 284 ml of edible 2e1 composition, or 0.5-4 2 of agar per 284 nil of edible gel composition.

By having 4-10 g, preferably 5-8 g of gelatin per 284 nil of edible gel composition, or 0.5-4 g, preferably 1-3 g of agar per 284 ml of edible gel composition, the edible gel composition forms a thermo-reversible gel which is stable at ambient temperature, but melts into a liquid on contact with an animal's tongue (e.g. at the body temperature of an animal). Thus, when the animal chew toy is left alone by the animal, the edible gel composition remains in the casing indefinitely or at least for a prolonged period, and when the animal interacts with the chew toy by licking the edible gel composition, the animal has to exert effort to remove and cat the edible gel composition. Also, when the animal has interacted with the edible gel composition to at least partially convert the composition from gel to liquid, then leaves the chew toy alone, the composition can convert back from a liquid to a gel. The edible gel composition is therefore sufficiently challenging for an animal to break down with effort, but not so challenging for an animal to break down that the animal becomes disinterested in the animal chew toy. In this way, the present animal chew toy can keep an animal preoccupied for a longer period than prior art animal chew toys having an edible material which is relatively easy to remove. Moreover, the present animal chew toy is easier to handle than known prior art toys in which the edible material can be shaken out or flows out of the casing.

The animal chew toy may be a dog chew toy, a cat chew toy, a rodent chew toy, and/or a rabbit chew toy. In a preferred embodiment the animal chew toy is a dog chew toy. Gelatin is particularly suitable for carnivorous animals such as dogs.

The casing may be edible. In this context, 'edible' means 'can be eaten without harm'. Alternatively, the casing may not be edible.

In a preferred embodiment, the casing is toughened and/or hard-wearing and/or durable and/or substantially indestructible. Thus, the casing may form a barrier to the edible gel composition so as to restrict an animal from access to the edible gel composition.

The casing comprises a hollow portion and at least one opening thereto.

The casing may be made of any suitable material as are known to a person skilled in the art. The casing may comprise one or more of rawhide, bone, mineral, wood plastic and rubber. In a preferred embodiment, the casing comprises rubber.

The casing may be a single, integrally formed, unit Gelatin may be the only gelling agent in the edible gel composition.

Agar may be the only gelling agent in the edible gel composition.

In some embodiments the edible gel composition may comprise either gelatin at 4-10 g per 284 ml of the composition and smaller amount of agar, or agar at 0.5-4 g per 284 ml of the composition and a smaller amount of gelatin. It has been found that by including both gelatin and agar, a particularly effective gel can be formed which lasts for a desired period of time in 2e1 form, and which, if melted by body heat of an animal, quickly sets back to 2e1 on removal of the body heat.

The edible gel composition may comprise one or more further gelling agents.

IS The presence of one or more further gelling agents can help modulate the melting temperature and/or the gelling temperature of the gel composition to an optimum level.

The one or more further gelling agents may be selected from one or more of acacia gum, guar gum, xanthan gum, and locust (carob) bean gum.

The edible gel composition may comprise 1-35 % wt acacia gum, based on the total weight of the gelling agents.

The edible gel composition may comprise 10-50 % wt. guar gum, based on the total weight of the gelling agents.

When gelatin is present, the gelatin may have a Bloom number between 175 g and 325 g, suitably between 220 g and 325 2, suitably between 220 g and 250g.

When gelatin is present in the edible gel composition, the edible gel composition may comprise 0.2-2% wt. xanthan man, based on the total weight of the gelling agents.

When agar is present in the edible gel composition, the edible gel composition may comprise 0.5-10 % wt. xanthan gum, based on the total weight of the gelling agents.

When agar is present in the edible gel composition, the edible gel composition may comprise 0.5-50 % wt. locust (carob) bean gum, based on the total weight of the gelling agents.

The edible gel composition may be aqueous.

The edible gel composition may comprise nutritious food.

The nutritious food may comprise meat. The meat may be selected from one or more of chicken, beef, lamb and pork.

The nutritious food may comprise fish. The fish may be selected from one or more of salmon, mackerel, sardine and/or trout.

The nutritious food may comprise vegetables. The vegetables may comprise root vegetables and/or non-root vegetables. The vegetables may be selected from one or more of celery, carrot, asparagus and broccoli.

The nutritious food may comprise staple food. The staple food may be selected from one or more of rice, pasta and potato.

The nutritious food may comprise one or more of dairy products, eggs, herbs, spices, condiments, nuts, beans, grains, cereals, pulses, legumes, fruits, seeds, starch powder, flour oil, minerals, vitamins, sugar (e.g. honey, maple syrup and agave syrup), plants, marine plants, plant matter, emulsifiers, stabilisers and thickeners.

The edible gel composition may be a gel at ambient temperature and/or room temperature. Ambient temperature and/or room temperature may be defined as 16 'V, 17°C, 18 °C, 19 °C or 20 °C.

The edible gel composition may be a gel at a temperature of at least 1 'C, 2 °C, 3 °C or 4 °C.

The edible gel composition may be a gel at a temperature of up to 18 °C, 20 °C, 22 °C, 24 °C, 26 °C, 28 'C, 30 'C, 32 'C, 34 °C, 36 °C, 38 'C, 40 'C, or 42 'C.

Where the edible gel composition comprises gelatin, the edible gel composition may be a gel at a temperature of up to 20°C, 21 °C, 22°C, 23 °C, or 24 °C.

Where the edible gel composition comprises agar, the edible gel composition may be a gel at a temperature of up to 35 °C, 36 'C, 37 V, 38 'C, 39 'C or 40 °C.

The edible gel composition may be a liquid at the body temperature of an animal.

The edible gel composition may liquefy at a temperature of at least 18 °C, 20 'C, 22 °C, 24 'C, 26 'C, 28 °C, 30 'C. 32°C, 34°C, 36°C, 38 'C, 40°C, or 42 'C.

Where the edible gel composition comprises gelatin, the edible gel composition may be liquefy at a temperature of at least 20 'C, 21 'C, 22 'C, 23 °C. or 24 °C.

Where the edible gel composition comprises agar, the edible gel composition may be liquefy at a temperature of at least 36 °C, 37 °C, 38 °C, 39 °C or 40 °C.

According to a second aspect of the present invention there is provided a kit for making an animal chew toy, the kit comprising: a first package containing a base IS formulation; and a second package containing one or more gelling agents comprising gelatin or agar, wherein the contents of the first package and the second package can be mixed and set to form an edible gel composition comprising: 4-10 g, preferably 5-8 2, of gelatin per 284 ml of edible gel composition, or 0.5-4 g of agar, preferably 1-3 g, per 284 ml of edible gel composition.

The base formulation may comprise a liquid formulation or a solid formulation.

The solid formulation may comprise a dehydrated formulation, intended to be hydrated by an end user to form a liquid formulation.

The liquid base formulation may be aqueous.

The base formulation may comprise nutritious food. The nutritious food may be as defined in relation to the first aspect of the present invention.

Preferably the gelatin is in powder form. Preferably the agar is in powder form. By using powder, upon mixing the contents of the first package (in liquid form, or if originally in solid form, when hydrated) and the second package, a gel is formed quickly.

The second packet may comprise one or more further gelling agents. The one or more further gelling agents may be as defined in relation to the first aspect of the present invention.

The kit may further include a casing, which may be as described and defined hereinabove for the first aspect of the invention. The casing may be substantially hollow or may have one or more hollow portions or sections.

The kit may be for making an animal chew toy according to the first aspect of the present invention.

In use, the contents of the first package (after hydrating to form a liquid, if originally in solid form) and the second package are mixed in a suitable container to provide a liquid gelling composition. The liquid gelling composition can be poured into a casing and allowed to set to form an edible gel composition. In some embodiments, the contents of the first package and the second package are mixed at an elevated temperature. In other embodiments, the contents of the first package and the second package are mixed at room temperature or ambient temperature. In some embodiments, the liquid gelling composition is set, to convert the liquid into a gel, by reducing the temperature of the liquid gelling composition. In other embodiments, the liquid gelling composition is set, to convert the liquid into a gel, by leaving the liquid gelling composition at room temperature or ambient temperature for a period.

According to a third aspect of the present invention there is provided a method of making an animal chew toy, the method comprising the steps of: providing a liquid gelling composition, the liquid gelling composition comprising: one or more gelling agents comprising 4-10 g of gelatin per 284 ml of liquid gelling composition, or 0.5-4 g of agar per 284 ml of liquid gelling composition; depositing the liquid gelling composition into a casing to at least partially fill the casing with the liquid gelling composition; and setting, in the casing, the liquid gelling composition to form an edible gel composition.

The providing step may comprise mixing a liquid base formulation with the one or more gelling agents, to form the liquid gelling composition.

The liquid base formulation and the one or more gelling agents may be mixed at room temperature or ambient temperature.

The liquid base formulation and the one or more gelling agents may be mixed at a temperature of at least 15°C, 20°C, 25 °C. 30 'C, 35 'C, 40 °C, 45 'C, 50 'C, 55 °C, 60 °C, 65 °C or 70 °C and preferably in the range 15-28°C. When the gelling agent is gelatin the gelatin may be mixed at a temperate of 15-28°C, and when the gelling agent is agar, it may be mixed at a temperature of 20-28°C. The gelling agents are preferably completely dissolved in the liquid base formulation. The liquid base formulation and the one or more gelling agents may be mixed at a temperature of up to 70°C, 75 °C, 80°C. 85 °C, 90 °C or 100 'C. If the gelling agent is gelatin the maximum mixing temperature may be between 50-60°C, and if the gelling agent is agar, the maximum mixing temperature may be around 100°C.

The mixing step may comprise agitating, e.2. by stirring and/or whisking, the liquid base formulation and the one or more gelling agents.

The setting step may comprise not mixing and/or agitating the liquid gelling composition. The setting step may comprise leaving the liquid gelling composition at room temperature or ambient temperature. The setting step may comprise leaving the liquid gelling composition at a temperature of up to 16 °C, 17 °C, 18 °C, 19 °C or 20 °C. The liquid gelling composition may be left at room temperature or ambient temperature or at a temperature of up to 16 'C, 17 °C, 18 °C, 19 °C or 20 'C, for at least 1, 2, 3, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 36 or 48 hours.

The setting step may comprise cooling the liquid gelling composition (e.g. by refrigeration), e.g. to a temperature of between around 1-10 'C, 2-6 °C, 3-5 'C or 4 °C. The setting step may comprise cooling the liquid gelling composition for at least 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 36 or 48 hours.

The method may be a method of making an animal chew toy according to the first aspect of the present invention.

Any feature of any aspect of the present invention may be as defined in relation to any other aspect of the present invention. Moreover, any feature of any aspect of the present invention may be combined with the features of any other aspect of the present invention.

Detailed Description of the Invention

In order that the invention may be more clearly understood one or more embodiments thereof will now be described, by way of example only.

Example 1: Preparation of a Liquid Base Formulation Liquid base formulations in the form of broths were prepared by combining components (A) and (B), as set out in Table 1.

Table 1

Broth Number Component Ingredients 1 (A) 3.5-4.5 pints of water (B) 550-850 z of poultry, or beef, veal, pork, lamb, fish or seafood (bones or meat forms) with or without: 200 g celery; and/or 200 g carrots 2 (A) 3.5-4.5 pints of water (B) 550-850 g of root vegetables and/or non-root vegetables, and/or fruits with or without: 200 g celery; and/or 200 g carrots Optionally, one or more of the following ingredients can be added to the broth: plants, marine plants, herbs, spices, condiments, nuts, beans, legumes, grains, cereals, pulses, or seeds dairy, eggs, starch powders, flours, oils, minerals, vitamins, sugars, (e.g. honey, maple syrup, agave syrup and the like), emulsifiers, stabilizers and thickeners.

A person skilled in the art will appreciate that the selection of such ingredients depends on the type of animal for which the chew toy is intended and/or any particular requirements of that animal. A person skilled in the art will also appreciate that any of the ingredients may be precooked as desired or required.

The broths were simmered on a low heat for anywhere between 1-8 hours. The liquid from each broth was collected by filtering the broth through a sieve.

The liquids from the broths were mixed with water to prepare liquid base formulations, as indicated in Table 2.

Table 2

Liquid Base Broth Number and Quantity Water and Quantity Formulation Number 1 Approx. 80-90% of 284 ml of broth 1 Approx. 10-20% of 284 ml 2 Approx. 95% of 284 ml of broth 2 Approx. 5% of 284 ml The liquid base formulations were separately packaged Example 2: Preparation of Gelatin-Based Liquid Gelling Compositions 5-8 g of powdered gelatin (initially stored in a packet, and having a bloom value between 220 g and 250 g) and 284 ml of liquid base formulation 1 from example 1 were added to a pan. The contents of the pan were slowly heated over a cooking hob (gas mark 2-4/300-350 Fahrenheit/150-175 Celsius), and were whisked moderatley to ensure the powdered gelatin dissolved in the liquid base formulation. This resulted in the formation of a liquid gelling composition. Care was taken to ensure the temperature of the liquid was maintained below the boiling point of the liquid, to avoid defective performance of the gelatin. An analogous experiment was performed using liquid base formulation 2 instead of liquid base formulation 1.

Analogous experiments were conducted to prepare gelatin-based liquid gelling compositions, using 5-8 g of powdered gelatin and a further gelling agent selected from acacia gum, guar gum and xanthan gum. Where acacia gum was used, acacia gum was provided in an amount of 1-35 % wt. acacia gum based on the total weight of the gelling agents. Where guar gum was used, guar gum was provided in an amount of 10-50 % wt. guar gum based on the total weight of the gelling agents. Where xanthan gum was used, xanthan gum was provided in an amount of 0.2-2 % wt. xanthan gum based on the total weight of the gelling agents.

Example 3: Preparation of Agar-Based Liquid Gelling Compositions 1-2.25 g of powdered agar (initially stored in a packet) and 284 nil of liquid base formulation 1 from example 1 were added to a pan. The contents of the pan were slowly heated over a cooking hob (Gas mark 4-7/350-425 Fahrenheit/175-220 Celsius), and were whisked vigorously to ensure the powdered agar dissolved in the liquid base formulation. The composition was allowed to boil and further allowed to rolling boil for 3 to 5 minutes. This resulted in the formation of a liquid gelling composition. An analogous experiment was performed using liquid base formulation 2 instead of liquid base formulation 1.

Analogous experiments were conducted to prepare agar-based liquid gelling compositions, using 1-2.25 g of powdered agar and a further gelling agent selected from acacia gum, guar gum, xanthan gum and locust (carob) bean gum. Where acacia gum was used, acacia gum was provided in an amount of 1-35 % wt. acacia gum based on the total weight of the gelling agents. Where guar gum was used, guar gum was provided in an amount of 10-50 % wt. guar gum based on the total weight of the gelling agents. Where xanthan gum was used, xanthan gum was provided in an amount of 0.5- 10 % wt. xanthan gum based on the total weight of the gelling agents. Where locust (carob) bean gum was used, locust (carob) bean gum was provided in an amount of 0.5- % wt. locust (carob) bean gum based on the total weight of the gelling agents.

Experiment 4: Preparation of Dog Chew Toys The liquid gelling compositions from example 2 were each poured into a respective hollow portion of a respective rubber casing and allowed to cool at room temperature

I I

(around 20 °C) for around 24 hours. This resulted in the liquid gelling composition changing phase state from liquid to gel, and provided a gelatin-based edible gel composition. In repeat experiments, the rubber casings with the liquid gelling compositions disposed therein were refrigerated (at around 4°C) for 12-24 hours, to induce the phase change from liquid to gel, and result in gelatin-based edible gel compositions. A more stable, stronger, gel was formed from the gelatin-based gelling compositions by refrigeration relative to cooling at room temperature. In other embodiments the gelling can also be included by freezing for between 5 minutes and 3 hours (dependent on gel composition).

Analogous experiments were performed using the liquid gelling compositions from example 3. A stable, strong, gel was formed from the agar-based gelling compositions by allowing the compositions to cool at room temperature for around 2-3 hours. Refrigeration was not required to form a stable, strong, gel in the agar-based gelling compositions.

Experiment 4 resulted in the provision of dog chew toys, each having a casing at least partially filled with an edible gel composition, the edible gel composition being stable (non-tlowable and in a gel phase state) at room temperature but melting on contact with the tongue of a dog (at the body temperature of the dog). In use, accessing and eating the edible gel composition presented a challenge to the dog, but not a challenge so difficult that the dog lost interest in the chew toy.

Experiment 5: Tests The gelatin-based edible gel compositions of example 4 maintained a gel structure at temperatures as low as from 1.7 'C and 3.3 °C (i.e. lower limit of the gel phase temperature range). The gelatin-based edible gel compositions maintained a gel structure at temperatures as high as up to 20 °C and 24 °C (i.e. upper limit of the gel phase temperature range).

The agar-based edible gel compositions of example 4 maintained a gel structure at temperatures as low as from 1.7 V and 3.3 °C (i.e. lower limit of the gel phase temperature range). The gelatin-based edible gel compositions maintained a gel structure at temperatures as high as up to 35 'C and 40 °C (i.e. upper limit of the gel phase temperature range).

The one or more embodiments are described above by way of example only. Many variations are possible without departing from the scope of protection afforded by the appended claims.

Claims

CLAIMS1. An animal chew toy comprising: a casing at least partially filled with an edible gel composition comprising: one or more gelling agents comprising 4-10 g of gelatin per 284 ml of gel composition, or 0.5-4 g of agar per 284 ml of edible gel composition.
2. An animal chew toy as claimed in claim 1 wherein the gel composition comprises one or more further gelling agents.
3. An animal chew toy as claimed in claim 2 wherein the one or more further gelling agents are selected from one or more of acacia gum, guar gum, xanthan gum, and locust (carob) bean gum.
4. An animal chew toy as claimed in claim 3 wherein the gel composition comprises 1-35 % wt. acacia gum, based on the total weight of the gelling agents.
5. An animal chew toy as claimed in claim 3 or 4 wherein the gel composition comprises 10-50 % wt. guar gum, based on the total weight of the gelling agents.
6. An animal chew toy as claimed in any of claims 3 to 5 wherein, when the gelatin is present, the gel composition comprises 0.2-2 % wt. xanthan gum, based on the total weight of the gelling agents; or, when the agar is present, the gel composition comprises 0.5-10% wt. xanthan gum, based on the total weight of the gelling agents.
7. An animal chew toy as claimed in any of claims 3 to 6 wherein, when the agar is present, the gel composition comprises 0.5-50 % wt. locust (carob) bean gum, based on the total weight of the gelling agents.
8. An animal chew toy as claimed in any preceding claim herein the casing is substantially indestructible and made of rubber.
9. An animal chew toy as claimed in any preceding claim, wherein the edible gel composition is aqueous.
10. An animal chew toy as claimed in any preceding claim, wherein the edible gel composition comprises nutritious food.
11. A kit for making an animal chew toy, the kit comprising: a first package containing a base formulation; and a second package containing one or more gelling agents comprising gelatin or agar, wherein the contents of the first package and the second package can be mixed and set to form an edible gel composition comprising: 4-10 g of gelatin per 284 ml of edible gel composition, or 0.5-4 g of agar per 284 ml of edible gel composition.
12. A kit as claimed in claim 11 wherein the gelatin where present is in powder form, or the agar where present is in powder form.
13. A method of making an animal chew toy, the method comprising the steps of: providing a liquid gelling composition, the liquid gelling composition comprising: one or more gelling agents comprising 4-10 g of gelatin per 284 ml of liquid gelling composition, or 0.5-4 g of agar per 284 ml of liquid gelling composition; depositing die liquid gelling composition into a casing to at least partially fill the casing with the liquid gelling composition; and setting, in the casing, the liquid gelling composition to form an edible gel composition.
14. A method as claimed in claim 13, wherein the setting step comprises leaving the liquid gelling composition at room temperature or ambient temperature for at least 2 hours.
15. A method as claimed in claim 13, wherein the setting step comprises cooling the liquid gelling composition to a temperature of around 1-10 ()C for at least 2 hours.
16. An animal chew toy, kit or method as claimed in any preceding claim, wherein the animal chew toy is a dog chew toy.