US20170112167A1 - Palatability enhancers comprising amino reactants and carbonyl compounds for use in cat food - Google Patents

Palatability enhancers comprising amino reactants and carbonyl compounds for use in cat food Download PDF

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Publication number
US20170112167A1
US20170112167A1 US15/311,133 US201415311133A US2017112167A1 US 20170112167 A1 US20170112167 A1 US 20170112167A1 US 201415311133 A US201415311133 A US 201415311133A US 2017112167 A1 US2017112167 A1 US 2017112167A1
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Prior art keywords
palatability
weight
aat
amino acids
aas
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Inventor
Stéphanie CAMBOU
Cécile Niceron
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Specialites Pet Food SAS
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Specialites Pet Food SAS
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Publication of US20170112167A1 publication Critical patent/US20170112167A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00

Definitions

  • the present invention generally relates to the field of pet food and is more specifically focused on cat food.
  • the present invention concerns a non-fatty palatability enhancer for use in cat food comprising an amino reactant having a ratio AAS/AAT of sulfur-containing free amino acids (AAS) to total free amino acids (AAT) from 1 to 12.8% by weight, and a carbonyl composition comprising more than 20% and up to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • AAS sulfur-containing free amino acids
  • AAT total free amino acids
  • Pets are well taken care of by their owners which provide them a proper selection of foods. Those foods include not only pets' usual nutritionally-balanced diet, but also supplements, treats, and toys. Pets, like humans, are attracted to and eat more regularly and easily foods which they find palatable. Therefore, palatability enhancers (PEs) are extremely important for animal consumption. Animal foods such as pet foods typically contain flavour compositions to increase the palatability thereof, and to make them appealing to pets. A large number of PEs have been described so far.
  • food palatability differs not only from one type of food to another, but also from one animal species to another.
  • a palatability enhancer effective in dry pet foods is usually not effective when used in semi-dry or wet pet foods.
  • a palatability enhancer effective with dogs is often not effective with cats. Indeed, cats are particularly known as being finicky because of their high susceptibility to food palatability.
  • PEs which provide a robust flavour and which are easily and effectively usable for cats, in types of foods as different as dry, semi-dry and wet foods.
  • the present invention here provides new PEs that have been selected for their ability to enhance palatability of cat food.
  • An object of the present invention concerns a non-fatty PE for use in cat food comprising an amino reactant characterized by a ratio AAS/AAT of sulfur-containing free amino acids (AAS) to total free amino acids (AAT) from 1 to 12.8% by weight, and a carbonyl composition comprising more than 20% and up to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • AAS sulfur-containing free amino acids
  • AAT total free amino acids
  • Another object of the present invention is related to a palatability-enhancing composition (PEC) for use in cat food comprising a PE of the invention.
  • PEC palatability-enhancing composition
  • a further object of the present invention concerns a kit for enhancing palatability of a cat food.
  • Percentages are expressed herein by weight of a product reference (in particular, a PE or a PEC). In some instances that will be apparent to the person skilled in the art, percentages may be expressed on a dry matter basis.
  • dry matter basis means that an ingredient's concentration or percentage in a composition is measured after the free water has been removed, or determined on the basis of the weight of the composition once the weight of any free moisture in the composition has been subtracted.
  • ranges are stated in shorthand, so as to avoid having to set out at length and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range.
  • a range of 0.1-1.0 represents the terminal values of 0.1 and 1.0, as well as the intermediate values of 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and all intermediate ranges encompassed within 0.1-1.0, such as 0.2-0.5, 0.2-0.8, 0.7-1.0, etc.
  • references “a”, “an”, and “the” are generally inclusive of the plurals of the respective terms.
  • reference to “a method” or “a food” includes a plurality of such “methods” or “foods”.
  • the words “comprise”, “comprises”, and “comprising” are to be interpreted inclusively.
  • the terms “include”, “including” and “or” should all be construed to be inclusive. All these terms however have to be considered as encompassing exclusive embodiments that may also be referred to using words such as “consist of”.
  • the term “palatability” refers to the overall willingness of a pet to eat a certain petfood. Whenever a pet shows a preference, for example, for one of two or more petfoods, the preferred petfood is more “palatable”, and has “enhanced palatability”. Such preference can arise from any of the pet's senses, but typically is related to, inter alia, taste, aroma, flavour, texture, smell and/or mouth feel.
  • Different methods exist to assess palatability involve exposure of pets to petfoods either simultaneously (for example, in side-by-side, free-choice comparisons, e.g., by measuring relative consumption of at least two different petfoods), or sequentially (e.g., using single bowl testing methodologies).
  • at least two different methods may be used to consolidate the thus obtained results on palatability of a given petfood.
  • a pet food, more particularly a cat food, that is stated herein to have “enhanced palatability” is one for which a cat exhibits preference relative to a control composition.
  • a cat food having enhanced palatability is appealing or pleasing not just to cats, but to cat owners as well.
  • palatability enhancers PEs
  • palatants palatants
  • flavours palatability agents
  • appetizing factors e.g., acetyl alcohol, acetyl sulfate, acetyl sulfate, acetyl sulfate, acetyl sulfate, acetyl sulfate, acetyl s, palatability-enhancing compositions (PECs)”, “flavour enhancers”, and any other similar terms equivalently mean any material that enhances the palatability of a food composition to a cat.
  • a palatability enhancer for cat food is an edible composition that provides an aroma, taste, aftertaste, smell, mouth feel, texture, and/or organoleptic sensation that is appealing or pleasing to the cat.
  • a palatability enhancer may contribute to initial food appeal by its smell and/or to continued consumption by its smell but also by its taste and/or its aftertaste, and/or its mouth feel, and/or its texture.
  • “Initial appeal” is an aspect of palatability that induces an animal (here, a cat) to initially taste or try a food, and that can be measured by the criteria “first choice” or “first food consumed”.
  • “Continued consumption” is an aspect of palatability that induces an animal (here, a cat) to continue consuming a food that has been initially only tasted or tried.
  • palatability enhancers PEs
  • palatants palatants
  • flavours palatability agents
  • appetizing factors e.g., acetizing factor
  • flavour compositions palatability-enhancing compositions (PECs)
  • Flavour enhancers any other similar terms may refer to a single material or a blend of materials, that may be natural, processed or unprocessed, synthetic, or part of natural and part of synthetic materials.
  • each of the terms “palatability enhancers (PEs)”, “palatants”, “flavours”, “palatability agents”, “appetizing factors”, “flavour compositions”, “palatability-enhancing compositions (PECs)”, “flavour enhancers” can advantageously be used to identify a specific material or blend of material in order to facilitate a proper distinction between various materials or blends of materials that all have advantageous palatability-enhancing properties.
  • a PE can be contained in a PEC.
  • a “non-fatty PE” is a PE which does not contain any added or exogenous fat.
  • a “non-fatty PE” according to the present invention only comprises the endogenous fat, if any, that may be contained in the amino reactant and the carbonyl compound.
  • the fat content of the “non-fatty PE” according to the invention is very low, or even insignificant, or even undetectable by standard methods (such as described in European Regulation EC n° 152/2009 Determination of crude oils and fats—Procedure B—available online), and it may be referred to as “traces of fat”.
  • the present invention is dedicated to cats. However, the invention may be adapted for use with other classes of pets or companion animals (such as dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, birds, horses, cows, goats, sheep, donkeys, pigs, and the like). If desired, the invention can be tested to evaluate its suitability for use with different classes of animals that may be considered as companion animals.
  • companion animals such as dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, birds, horses, cows, goats, sheep, donkeys, pigs, and the like.
  • cat food or “food” means a product or composition that is eaten by a cat and provides at least one nutrient to the cat.
  • food includes any food, feed, snack, food supplement, treat, toy (chewable and/or consumable toys), edible meal substitute, or edible meal replacement. Drinks and beverages of any type are encompassed within the term “food.”
  • Nutritionally-balanced pet foods in particular cat foods, are widely known and used in the art.
  • a “nutritionally-complete”, “nutritionally-balanced” or “complete and nutritionally-balanced food” is one that contains all known required nutrients for the intended recipient or consumer of the food, in appropriate amounts and proportions based, for example, on recommendations of recognized or competent authorities in the field of companion animal nutrition. Such foods are therefore capable of serving as a sole source of dietary intake to maintain life, without the addition of supplemental nutritional sources.
  • kibble refers to particulate chunks or pieces formed by either a pelleting or extrusion process. Typically, kibbles are produced to give dry and semi-moist pet food.
  • the pieces can vary in sizes and shapes, depending on the process or the equipment. For instance, kibbles can have spherical, cylindrical, oval, or similar shapes. They can have a largest dimension of less than about 2 cm for example.
  • chunk-in-“X” products mean herein all edible foodstuffs comprising chunks in a preparation (said preparation being “the X preparation”).
  • Classical examples thereof are chunk-in-jelly products, chunk-in-gravy products, and the like.
  • This category of “chunk-in-X” products encompasses also edible forms other than chunks that may be contained in the X preparation such as a jelly, a gravy, and the like. For instance, other forms than chunks may be sliced products, grated products, etc.
  • lact refers to edible foodstuffs obtained as moist products, and includes terrines, pâtés, mousses, and the like.
  • diet supplement or “dietary supplement” or “supplement” means a product that is intended to be eaten in addition to the normal animal diet.
  • Dietary supplements may be in any edible form, e.g., solid, liquid, gel, paste, tablets, capsules, powder, and the like. Preferably they are provided in convenient dosage forms. In some embodiments, they are provided in bulk consumer packages such as bulk powders. In other embodiments, supplements are provided in bulk quantities to be included in other food items such as snacks, treats, supplement bars, and the like. PEs and PECs can be used to improve palatability of dietary supplements in the same manner as they are used to improve palatability of nutritionally-balanced foods.
  • treat means any food item that is designed to be fed to a pet (here, a cat), preferably at non-meal time, by the owner to help, promote or sustain a bonding process between a pet (here, a cat) and its owner.
  • a pet here, a cat
  • Examples of treats for cats are stuffed pillows and chewable sticks. Treats may be nutritional or not. Treats often contain PEs or PECs in a manner comparable to nutritionally-balanced foods.
  • Toys include, for example chewable toys. Examples of toys for cats are chewable cat toys. Toys further include partially consumable toys (e.g., comprising plastic components) or fully consumable toys (e.g., rawhides).
  • partially consumable toys e.g., comprising plastic components
  • fully consumable toys e.g., rawhides
  • amino acid means a molecule containing both an amino group and a carboxyl group.
  • the amino acids are ⁇ -, ⁇ -, ⁇ - or ⁇ -amino acids, including their stereoisomers and racemates.
  • L-amino acid denotes an ⁇ -amino acid having the L configuration around the ⁇ -carbon, that is, a carboxylic acid of general formula CH(COOH)(NH 2 )-(side chain), having the L-configuration.
  • D-amino acid similarly denotes a carboxylic acid of general formula CH(COOH)(NH 2 )-(side chain), having the D-configuration around the ⁇ -carbon.
  • Side chains of L-amino acids can include naturally occurring and non-naturally occurring moieties.
  • Non-naturally occurring (i.e., unnatural) amino acid side chains are moieties that are used in place of naturally occurring amino acid side chains in, for example, amino acid analogs.
  • amino reactant or “amino acid source”, it is meant a reactant having a free amino group that is available to react with a carbonyl compound in a Maillard reaction.
  • Amino reactants include amino acids, peptides (including dipeptides, tripeptides, and oligopeptides), proteins, hydrolysates and extracts thereof, hydrolysed vegetable protein (HVPs), peptones, yeast extracts, yeast hydrolysates, yeast autolysates, cream yeasts, soy sauces, and mixtures thereof.
  • free amino acids it is meant herein amino acids that are individually present as unbound ingredients in a composition. Free amino acids do not form part or are not contained into peptides or proteins and are not joined to other amino acids by peptide bonds.
  • sulphur-containing free amino acids it is meant herein free amino acids containing one or more atoms of sulphur selected from free cysteine, cystine, methionine, and also from sulphur sources such as i) homocysteine, cystathionine, and cysteamine; ii) short peptides such as glutathione and homoglutathione; and iii) thiamine.
  • total free amino acids it is meant herein all the free amino acids contained in a product (in particular here, a PE). No distinction is made between any of the free amino acids that are contained in said product.
  • yeast herein refers to any yeast, preferably inactive, as well as to yeast by-products that are compatible with compositions for animal consumption.
  • Yeasts are well known in the art as being protein-rich.
  • Yeasts include, without limitation, brewer's yeast, baker's yeast, torula yeast, molasses yeast, ethanol yeasts, and the like.
  • Yeast by-products include, without limitation, yeast extracts, yeast hydrolysates, yeast autolysates, cream yeasts, etc.
  • carbonyl composition any material (, that can provide a free or available carbonyl group (such that the carbonyl group is available to react with an amino reactant in a Maillard reaction), with the proviso that it comprises more than 20% and up to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • a “carbonyl composition” of the present invention comprises from 21 to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides. More preferably, it comprises from 23 to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides. Yet more preferably, it comprises from 25 to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides. Even yet more preferably, it comprises from 28% to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • carbonyl compositions include, but are not limited to, monosaccharides, disaccharides, oligosaccharides, hydrolysis products thereof (i.e., hydrolysis products of disaccharides and/or of oligosaccharides); and materials containing carbonyl groups; all those compounds bearing at least one carbonyl group such as aldehydes, ketones, alphahydroxycarbonyl or dicarbonyl compounds; and with the proviso that they comprise more than 20% and up to 100%, preferably from 21 to 100%, more preferably from 23 to 100%, yet more preferably from 25 to 100%, and even yet more preferably from 28 to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • Non-limiting examples of monosaccharides are xylose, arabinose, ribose, glucose, fructose, mannose, galactose, rhamnose, fucose, glyceraldehyde, dihydroxyacetone, erythrulose, erythrose, threose, ribulose, xylulose, lyxose, and the like.
  • Non-limiting examples of disaccharides are lactose and maltose.
  • oligosaccharide it is meant herein a small saccharide polymer (typically, a polymer having from 3 to 10 simple sugars or monosaccharides), whereas a “polysaccharide” is herein a larger saccharide polymer than an oligosaccharide (typically a polymer having more than 10 monosaccharides).
  • Non-limiting examples of oligosaccharides are trioses such as raffinose and tetraoses such as stachyose.
  • Non-limiting examples of materials containing carbonyl groups are glucose syrups, fructose syrups, caramel, and molasses.
  • the carbonyl composition under consideration comprises more than 20% and up to 100%, preferably from 21 to 100%, more preferably from 23 to 100%, yet more preferably from 25 to 100%, and even yet more preferably from 28 to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • inorganic phosphate compound as used herein means a chemical compound comprising at least one phosphorus atom. This chemical compound may be natural or synthetic, ionized or not. Examples of inorganic phosphate compounds include polyphosphates, pyrophosphates, and monophosphates.
  • Inorganic pyrophosphates or “pyrophosphates” include alkali metal pyrophosphates, encompassing monoalkali metal pyrophosphates and polyalkali metal pyrophosphates.
  • pyrophosphates include, without limitation, tetrahydrogen pyrophosphate, sodium trihydrogen pyrophosphate, potassium trihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, dipotassium dihydrogen pyrophosphate, dicalcium pyrophate, monocalcium dihydrogen pyrophosphate, trisodium hydrogen pyrophosphate, tripotassium hydrogen pyrophosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, and tetraferric pyrophosphate.
  • Non-limiting examples of polyphosphates are tripolyphosphates (such as sodium tripolyphosphate, potassium tripolyphosphate), pentapolyphosphates, and hexapolyphosphates (such as sodium hexametaphosphate)
  • monophosphates include, without limitation, monosodium monophosphate, disodium monophosphate, trisodium monophosphate, monopotassium monophosphate, dipotassium monophosphate, tripotassium monophosphate, monocalcium monophosphate, dicalcium phosphate, tricalcium phosphate, and monoferric monophosphate.
  • animal digest means herein material which results from chemical and/or enzymatic hydrolysis of clean, undecomposed animal tissue.
  • an animal digest as used herein is fully consistent with the definition promulgated by the Association Of American Feed Control Officials, Inc. (AAFCO).
  • Animal digest is preferably derived from animal tissues, including cold-blooded marine animals, excluding hair, horns, teeth, hooves, and feathers. The skilled artisan will appreciate that while such tissues are not preferred, trace amounts might be found unavoidably even under good manufacturing practices. Also not included are visceral contents or foreign or fecal matter, although trace contaminant amounts are sometimes present.
  • An animal digest may be dried or not. Examples of animal digests are:
  • Animal digests may also be referred to as “animal products” or “animal by-products”, all these terms being used herein as synonymous.
  • cat food ingredient is any compound, composition or material that is suitable for cat consumption.
  • cat food ingredients are PEs, PECs, animal digests, proteins, peptides, amino acids, grains, carbohydrates, fats or lipids, nutrients, anti-oxidants, preservatives, surfactants, texturing agents, colouring agents, flavours, inorganic phosphate compounds, etc.
  • a “palatability-enhancing ingredient” is any compound, composition or material that is suitable for cat consumption and that has a food palatability-enhancing effect.
  • palatability-enhancing ingredients are animal digests, yeasts, proteins, peptides, amino acids, carbohydrates, fats or lipids, nutrients, anti-oxidants, preservatives, surfactants, texturing agents, flavours, inorganic phosphate compounds, etc.
  • Ingredients may be comprised as such in a PEC, or they can be incorporated into the PEC and react in situ for producing transformed materials that are also encompassed by the term “palatability-enhancing ingredients”.
  • Proteins include all conventional protein sources that are compatible for animal (in particular, cat) consumption, especially plant or vegetable proteins, animal proteins (such as casein or albumin or animal digests), and microbial proteins (e.g., yeast).
  • vegetable proteins examples include corn gluten, soy protein, soy flour, hydrolyzed vegetable protein (HVP), and the like.
  • grains are corn, milo, alfalfa, wheat, barley, rice, soy, and the like.
  • carbohydrates examples include dextrose, fructose, sucrose, fibers, starches, and the like.
  • fats examples include tallow, oils (from any origin such as animal, fish, vegetable, dairy oils).
  • nutrients include, without limitation, vitamins, minerals and electrolytes, such as vitamins A, C, E, B12, D3, folic acid, D-biotin, cyanocobalamin, niacinamide, thiamine, riboflavin, pyridoxine, menadione, beta-carotene, calcium pantothenate, choline, inositol, calcium, potassium, sodium, zinc, iron, manganese, copper, iodine, and the like.
  • vitamins, minerals and electrolytes such as vitamins A, C, E, B12, D3, folic acid, D-biotin, cyanocobalamin, niacinamide, thiamine, riboflavin, pyridoxine, menadione, beta-carotene, calcium pantothenate, choline, inositol, calcium, potassium, sodium, zinc, iron, manganese, copper, iodine, and the like.
  • Anti-oxidants and preservatives are, for example, tocopherols, rosemary extract, potassium sorbate, sorbic acid, and the like.
  • a “thermal reaction” is, according to the present invention, a reaction triggered by a “thermal treatment”, i.e., a reaction obtained by combining at an elevated temperature, at least one carbonyl compound and at least one amino reactant. Such a reaction may actually include various concomitant and/or successive reactions, including, e.g., Maillard reaction(s). Such thermal reactions are well known by the person skilled in the art. It is commonly referred to the “Maillard reaction” for designating a non-enzymatic browning involving in fact a series of thermal reactions between reducing sugars and amino acids. Thus, with this enlarged meaning, the “Maillard reaction” is equivalent to the “thermal reaction”.
  • Maillard ingredient(s) one or more carbonyl compound and/or one or more amino reactant.
  • Maillard ingredients are ingredients used to achieve one or more thermal reactions as defined above.
  • carrier means a usually inactive substance that is used in association with an active compound or mix of compounds. Under these circumstances, a “carrier” typically aids the application of said active compound or mix of compounds.
  • carrier can be equivalent to the term “filler” which refers to a substance added to a composition to increase weight and/or size and/or bulk thereof, or to fill space in a composition.
  • carrier can refer to a “carrier for concentrating” or “carrier for drying”, encompassing conventional compounds that are well-known in the art to perform a concentration or a drying step in a given method.
  • carriers for concentrating” or “carriers for drying” are microbial proteins (e.g., yeasts), animal proteins, vegetable proteins, carbohydrates (e.g., maltodextrin, cyclodextrin), as well as minerals or inorganic compounds, including inorganic phosphate compounds.
  • carrier when used herein will be clear to the skilled artisan based on the context and in light of his general knowledge in the art.
  • aqueous medium means a solution in which the solvent is water and that contains solid or liquid ingredient miscible with water or that has the capacity to dissolve in water at ambient temperature.
  • Coating refers to the topical deposition of the PE or PEC onto the surface of the basal food composition, such as by spraying, dusting, and the like.
  • inclusion refers to the addition of the PE or PEC internally to the cat food preparation, by mixing it with other cat food ingredients, before further processing steps for obtaining the final cat food product (including thermal treatment and/or extrusion and/or retorting, etc.).
  • single package means that the components of a kit are physically associated in or with one or more containers and considered a unit for manufacture, distribution, sale, or use.
  • Containers include, but are not limited to, bags, boxes, cartons, bottles, packages of any type or design or material, over-wrap, shrink-wrap, stapled or otherwise affixed components, or combinations thereof.
  • a single package may be containers of individual components physically associated such that they are considered a unit for manufacture, distribution, sale, or use.
  • kits for communicating information or instructions is a kit component under any form suitable for providing information, instructions, recommendations, and/or warranties, etc.
  • a means can comprise a document, digital storage media, optical storage media, audio presentation, visual display containing information.
  • the means of communication can be a displayed web site, brochure, product label, package insert, advertisement, visual display, etc.
  • a first aspect of the present invention relates to a non-fatty PE for use in cat food comprising:
  • said ratio AAS/AAT is equal or superior to about 2% by weight, yet preferably equal or superior to about 2.50% by weight, and even yet preferably equal or superior to about 2.73% by weight.
  • said ratio AAS/AAT is in the range 2.00-12.80% by weight, yet preferably in the range 2.50-12.80% by weight, and even yet preferably in the range 2.73-12.80% by weight.
  • said carbonyl composition comprises from 21 to 100%, more preferably from 23 to 100%, yet more preferably from 25 to 100%, and even yet more preferably from 28 to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • said PE is obtained upon thermally treating said at least one amino reactant and said at least one carbonyl composition.
  • the thermal treatment comprises heating said at least one amino reactant and said at least one carbonyl composition at a temperature ranging from about 80° C. to about 200° C. for a period of time ranging from about 10 sec to about 210 min.
  • said temperature can range from about 85° C. to about 190° C., preferably from about 90° C. to about 180° C., yet preferably from about 95° C. to about 170° C.
  • said period of time can range from about 15 sec to about 150 min, preferably from about 1 min to about 120 min, yet preferably from about 3 min to about 100 min, even yet preferably from about 5 min to about 80 min.
  • said thermal treatment comprises heating said at least one amino reactant and said at least one carbonyl composition at a temperature ranging from about 95° C. to about 170° C. for a period of time ranging from about 5 min to about 80 min.
  • said amino reactant is selected from amino acids, peptides (including dipeptides, tripeptides, and oligopeptides), proteins, hydrolysates and extracts thereof, hydrolysed vegetable protein (HVPs), peptones, yeast extracts, yeast hydrolysates, yeast autolysates, cream yeasts, soy sauces, and combinations thereof.
  • amino acids amino acids, peptides (including dipeptides, tripeptides, and oligopeptides), proteins, hydrolysates and extracts thereof, hydrolysed vegetable protein (HVPs), peptones, yeast extracts, yeast hydrolysates, yeast autolysates, cream yeasts, soy sauces, and combinations thereof.
  • HVPs hydrolysed vegetable protein
  • peptones peptones
  • yeast extracts yeast hydrolysates
  • yeast autolysates yeast autolysates
  • cream yeasts soy sauces
  • Said carbonyl composition is preferably selected from the group consisting of monosaccharides, disaccharides, oligosaccharides; and materials containing carbonyl groups such as glucose syrups, fructose syrups, caramel, and molasses; and combinations thereof, with the proviso that they comprise more than 20% up to 100%, preferably from 21 to 100%, more preferably from 23 to 100%, yet more preferably from 25 to 100%, and even yet more preferably from 28 to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • Said amino reactant is preferably present in the PE in an amount of about 0.5 to 95%, yet preferably about 0.75 to 80%, more preferably about 1 to 65%, yet more preferably about 1.25 to 50%, and even more preferably about 1.5 to 35%, by weight of the PE.
  • Said carbonyl composition is preferably present in the PE in an amount of about 0.5 to 99%, yet preferably about 1 to 95%, more preferably about 1.5 to 90%, yet more preferably about 2 to 85%, and even more preferably about 2.5 to 80%, by weight of the PE.
  • the PE can be dry or liquid.
  • the PE according to the present invention does not contain any structured lipid phase.
  • Another aspect of the present invention concerns a PEC for use in cat food comprising at least one PE as described herein, in mixture with one or more palatability-enhancing ingredients.
  • Said PE is preferably present in the PEC in an amount of about 0.1 to 99.9%, yet preferably about 0.25 to 95%, more preferably about 0.5 to 90%, yet more preferably about 1 to 85%, and even more preferably about 1.5 to 80%, by weight of the composition.
  • said palatability-enhancing ingredients are selected from inorganic phosphate compounds, animal digests, yeasts, and combinations thereof. Yet preferably, said palatability-enhancing ingredients comprise at least one inorganic phosphate compound and at least one animal digest.
  • Said inorganic phosphate compounds are preferably selected from the group consisting of phosphoric acid, pyrophosphates, monophosphates, polyphosphates, and combinations thereof.
  • a preferred inorganic phosphate compound according to the present invention is a pyrophosphate compound selected from disodium pyrophosphate, trisodium pyrophosphate, tetrasodium pyrophosphate, dipotassium pyrophosphate, tripotassium pyrophosphate, tetrapotassium pyrophosphate, tetraferric pyrophosphate, and combinations thereof.
  • a more particularly preferred pyrophosphate compound is trisodium pyrophosphate.
  • a preferred polyphosphate compound for use in the present invention is sodium tripolyphosphate.
  • Said inorganic phosphate compound is preferably present in the PEC in an amount of about 0.01 to 75%, yet preferably about 0.05 to 70%, more preferably about 0.1 to 65%, yet more preferably about 0.25 to 60%, and even more preferably about 0.5 to 55%, by weight of the composition.
  • Preferred animal digests are poultry product or by-product digests, pork product or by-product digests, and fish by-product digests, and combinations thereof.
  • Said animal digest is preferably present in said PEC in an amount of about 0.01 to 99%, more preferably about 0.05 to 95%, yet more preferably about 0.1 to 90%, even more preferably about 0.2 to 85%, and yet even more preferably about 0.5 to 80% by weight of the composition.
  • Preferred yeasts for use in the present invention are brewer's yeast, molasses yeast, and by-products thereof.
  • the yeast content in said PEC is preferably of about 0.01 to 99%, yet preferably about 0.05 to 95%, more preferably about 0.1 to 90%, yet more preferably about 0.2 to 85%, and even more preferably about 0.5 to 80%, by weight of the composition.
  • the PEC comprises one or more other palatability-enhancing ingredients as defined above.
  • the content of such ingredients in said PEC is preferably of about 0.01 to 99%, yet preferably about 0.05 to 95%, more preferably about 0.1 to 90%, yet more preferably about 0.2 to 85%, and even more preferably about 0.5 to 80%, by weight of the composition.
  • the PEC can be dry or liquid.
  • a further aspect of the present invention is related to a method for preparing a non-fatty PE for use in cat food comprising:
  • said carbonyl composition comprises from 21 to 100%, more preferably from 23 to 100%, yet more preferably from 25 to 100%, and even yet more preferably from 28 to 100% by weight of monosaccharides and/or disaccharides and/or oligosaccharides.
  • said step b) comprises heating said at least one amino reactant and said at least one carbonyl composition at a temperature ranging from about 80 to about 200° C. for a period of time ranging from about 10 sec to about 210 min.
  • said temperature can range from about 85° C. to about 190° C., preferably from about 90 to about 180° C., yet preferably from about 95 to about 170° C.
  • said period of time can range from about 15 sec to about 150 min, preferably from about 1 min to about 120 min, yet preferably from about 3 min to about 100 min, even yet preferably from about 5 min to 80 min.
  • said thermal treatment comprises heating said at least one amino reactant and said at least one carbonyl composition at a temperature ranging from about 95° C. to about 170° C. for a period of time ranging from about 5 min to about 80 min.
  • step c) said drying of step c) is performed so as to remove any excess water.
  • the resulting water content is less than or equal to about 10%, preferably from about 1 to about 8%, by weight of the thus obtained product.
  • a dry product can be obtained by combining the product to be dried with carriers as defined above in appropriate proportions, and by blending the components. The mixture is then dried by evaporation at an appropriate temperature, and a dry product is obtained.
  • a non-fatty PE for use in cat food that is obtainable by a method as described above is also an aspect of the present invention.
  • Another aspect of the present invention concerns a method for preparing a PEC for use in cat food comprising:
  • said at least one PE of step a) is prepared by a method as described above.
  • the method for preparing a PEC further comprises, after said step a), a step a1) of drying said at least one PE.
  • step c) and/or of step a1) is performed so as to remove any excess water.
  • the resulting water content is less than or equal to about 10%, preferably from about 1 to about 8%, by weight of the thus obtained product.
  • a dry product is obtained by combining the product to be dried with carriers as defined above in appropriate proportions, and by blending the components. The mixture is then dried by evaporation at an appropriate temperature, and a dry product is obtained.
  • a PEC for use in cat food that is obtainable by a method as described above is also an aspect of the present invention.
  • a typical example of a method for preparing a liquid animal digest for use in the production of a PEC is as follows. Liquid ingredients are combined in a mixer. Wet ingredients are ground or emulsified to a slurry and the liquid ingredients are combined therewith. If need be, a commercially available protease may be added to the slurry to hydrolyze proteins, and later inactivated with heat, acid or another method. Preservatives such as sorbic acid can also be added. Water is added to adjust the viscosity and the solids content of the slurry to facilitate spray application.
  • a cat food having enhanced palatability that comprises at least one PE and/or at least one PEC as described herein.
  • Yet another aspect of the present invention is related to a method for enhancing the palatability of a cat food or, in other words, for producing a cat food having enhanced palatability comprising:
  • a cat food having enhanced palatability that is obtainable by a method as described above is also disclosed herein.
  • dry cat foods such as kibbles can be prepared by different common methods.
  • One of these methods is a cooker-extruder method.
  • ingredients are first blended together to form an admixture.
  • This admixture is transferred into a steam conditioner where it is sufficiently moistened to become extrudable.
  • the admixture then enters a cooker-extruder where it is cooked at an elevated temperature and pressure and then forced out of the apparatus through a die. This die forms the extruder product into a specific shape.
  • Individual pieces of food are created by periodically slicing off the end of the extruded stream of product. The individual pieces are then dried in a hot air dryer.
  • the product is dried until it contains less than 14% moisture, and preferably about 5 to 10% moisture.
  • the dried particles or pieces are then transferred by bulk conveyor to a coating drum and sprayed with fat.
  • Other liquids, such as, for example, phosphoric acid may alternatively be applied to the pieces, or applied in addition to the fat.
  • the resulting pellets or kibbles constitute the basal cat food preparation, the palatability of which will be enhanced using the PEs and/or PECs described herein.
  • Moist cat foods that are gravy-based or jelly-based can be prepared by grinding meat, meat mimetics, meat by-products, carbohydrates and/or grains, texturing agents, and forming the ground mixture via low pressure extrusion, then cooking through a steaming tunnel. At the tunnel outlet, the mixture is cut into pieces. The gravy- or jelly-type matrix is added to the resulting pieces, then sealed in cans or pouches and retorted, so as to obtain chunks-in gravy or chunks-in jelly food products.
  • Moist cat foods that are not gravy-based or jelly-based can be prepared by grinding meat, meat mimetics, meat by-products, carbohydrates and/or grains, and mixing with water and texturing agents. Then, the overall mixture is sealed in cans and retorted, so as to obtain loaves.
  • the addition step a) mentioned above can thus be performed, depending on the cat food and PE or PEC, either by incorporating or including said PE or PEC into the cat food preparation, or by coating said cat food preparation with said PE or PEC.
  • Kibbles of uncoated, extruded basal cat food can be placed in a container such a tub or a coating drum for mixing.
  • a fat such as pork fat or poultry fat
  • the coating need not be a continuous layer, but preferably is uniform.
  • a PE or PEC may be applied as either a liquid or a dry powder, while the product is mixed.
  • a liquid PE or PEC is typically sprayed on while a dry PE or PEC is typically dusted on.
  • PEs or PECs can be mixed with the fat and applied concurrently.
  • PEs or PECs are coated before deposition of fat.
  • the PE or PEC can be incorporated or included into the cat food preparation according to the following method.
  • the PE or PEC is contacted with the raw ingredients of the cat food preparation prior to cooking.
  • the PE or PEC is combined to proteins, fibre, carbohydrates and/or starch, etc., of the basal cat food preparation and is cooked with those materials in the cooker-extruder.
  • the liquid or dry PE or PEC can be applied in a gravy- or jelly-type matrix during the blending process in addition to the other cat food ingredients.
  • the liquid or dry PE or PEC can also be applied into a meat-by mixtures for chunks or loaf preparation. In this case, it can be added to raw materials before or after the grinding process.
  • the meat-by mixture may be cooked in a steam or grilling oven in the case of chunks manufacturing, or directly sealed in cans in the case of loaf manufacturing.
  • PEs and PECs are generally useful in cat foods such as nutritionally-balanced mixtures containing appropriate cat food ingredients including proteins, fibre, carbohydrates and/or starch, etc. Such mixtures are well known to those skilled in the art, and their composition depends on many factors such as, for example, the desired food balance for the specific type of cat. Additional cat food ingredients may include vitamins, minerals, seasonings, preservatives, and surfactants.
  • the food balance, including the relative proportions of vitamins, minerals, lipids, proteins and carbohydrates, is determined according to the known dietary standards in the veterinary field, for example by following recommendations of the National Research council (NRC), or the guidelines of the American Association of Feed Control Officials (AAFCO).
  • NRC National Research council
  • AAFCO American Association of Feed Control Officials
  • the herein-disclosed cat food is selected from wet nutritionally-balanced cat foods, dry nutritionally-balanced cat foods, semi-moist nutritionally-balanced cat foods, supplements, treats, and toys.
  • Wet nutritionally-balanced cat foods are preferably selected from the group consisting of: chunks-in-jelly food products, chunks-in-gravy food products, loafs, and soups.
  • Dry nutritionally-balanced cat foods are preferably kibbles.
  • Yet another part of the present disclosure is directed to a method for feeding cats comprising at least:
  • a further aspect of the present invention concerns a kit for enhancing palatability of a cat food comprising at least the following components, in one or more containers in a single package:
  • test is based on the postulate whereby the more food consumed, the more palatable it is.
  • Individual versus (Two bowls) appetence tests based on the comparison between two foods, were carried out. Tests are performed either on panel of cats.
  • the bowls were presented at the same time to each cat in an individual loose box and their positions were switched at each meal to avoid a choice led by handedness.
  • Cat test for dry food from about 10 minutes to about 20 hours;
  • Cat test for wet food from about 5 minutes to about 16 hours;
  • Measured parameters First food consumed (“initial appeal”) and amount of each food consumed by the end of the test;
  • PEs 1, 2, 3, 4, 5, 6, 7, and 8 are described in Table 1 below wherein percentages are expressed by weight of the PEs.
  • Liquid PEs 1, 2, 3, 4, 5, 6, 7 and 8 were prepared using the following methods.
  • the ingredients of PE 1, 2, 3, 4, 5, 6, 7 or 8 were mixed and the pH was adjusted to a value of 7.5 by addition of NaOH solution.
  • the mixtures were heated at 120° C. during 20 minutes. Then, the temperature was cooled down at less than 40° C., thereby obtaining liquid PE 1, 2, 3, 4, 5, 6, 7 or 8.
  • the formulation of PE 2 is the same as that of PE 1, but the heating temperature used in the method for preparing PE 2 was 130° C. instead of 120° C. for preparing PE 2.
  • liquid PECs 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 are described in Table 3 below wherein percentages are expressed by weight of the PECs.
  • Experimental Diet 4 has a higher palatability to cats than Experimental Diet 5, demonstrating the advantage of including a liquid PE having an AAS/AAT ratio value of less or equal to 12.8% in the liquid PEC used for coating cat food.
  • Dry PE 9 comprised an amino reactant characterized by an AAS/AAT ratio of 3.60%.
  • Carbonyl compound 2* material 62.5 containing carbonyl groups *Carbonyl compound 2: contained minimum 25% of mono- and/or disaccharides and/or oligosaccharides
  • Dry PE 9 was prepared using the following method.
  • the ingredients of PE 9 were mixed and the pH was adjusted to a value of 7.5 by addition of NaOH solution.
  • the mixture was heated at 120° C. during 20 minutes. Then, the temperature was cooled down at less than 40° C. The resulting product was then spray-dried at an appropriate temperature. Dry PE 9 was thus obtained.
  • Liquid PEs 10, 11, and 12 comprised an amino reactant having an AAS/AAT ratio of 3.60%.
  • liquid PEs 10, 11, and 12 are described in Table 10 below wherein percentages are expressed by weight of the PEs.
  • the ingredients of PE 10, 11, or 12 were mixed and the pH was adjusted to a value of 7.5 by addition of NaOH solution.
  • the mixtures were heated at 120° C. during 20 minutes. Then, the temperature was cooled down at less than 40° C., thereby obtaining liquid PE 10, 11, or 12.
  • Liquid PE 13 and PE 14 comprised an amino reactant characterized by an AAS/AAT ratio of 3.60%.
  • liquid PEs 13 and 14 are described in Table 14 below.
  • Carbonyl compound 2* material 62.5 containing carbonyl groups *Carbonyl compound 2: contained minimum 25% of mono- and/or disaccharides and/or oligosaccharides
  • the ingredients of PE 13 were mixed and the pH was adjusted to a value of 7.5 by addition of NaOH solution.
  • the mixtures were heated at 120° C. during 20 minutes. Then, the temperature was cooled down at less than 40° C., thereby obtaining liquid PE 13.
  • Liquid PE 14 had the same formulation as liquid PE 13 but it was prepared using a method that did not comprise any thermal treatment. The ingredients of PE 14 were only mixed.
  • Liquid PEs 15 and 16 have the same formulation as liquid PE 13 described in Example 4.1 above, but the method for their preparation did not comprise the same thermal treatment. Thus, as liquid PE 13, liquid PEs 15 and 16 comprised an amino reactant having an AAS/AAT ratio of 3.60%
  • the ingredients of PE 15 or 16 were mixed and the pH was adjusted to a value of 7.5 by addition of NaOH solution.
  • the mixture was heated at 150° C. during 1 minute.
  • the mixture was heated at 180° C. during 1 minute. Then, the temperature was cooled down at less than 40° C., thereby obtaining liquid PE 15 or 16.
  • liquid PE 13 (and thus of liquid PEs 15 and 16) is described in Table 14, Example 4.1.
  • Example 5 the palatability-enhancing effect of a liquid PEC containing liquid animal digest of the SPF commercial range and different amounts of liquid PE 1 described in Example 1 above (characterized by an AAS/AAT ratio of 3.16%) was assessed.
  • Liquid PE 17 was prepared using the following method.
  • the ingredients of PE 17 formula were mixed and the pH was adjusted to a value of 7.5 by addition of 30% NaOH solution.
  • the mixture was heated at 120° C. during 20 minutes. Afterwards the temperature was cooled down at less than 40° C.
  • PE 18 was obtained after drying of the liquid PE 17, characterized by an AAS/AAT ratio of 2.73%, and described in Example 6 above (Table 24).
  • the liquid PE 17 was maintained at 80° C. and not cooled to ambient temperature in order to be directly dried by using a spray drier and a powder, PE 18, was then obtained (Humidity ⁇ 6%).
  • the ratio AAS/AAT was the same than in the liquid form since only water was evaporated from the composition.
  • This PE 18 was then used in a Super Premium Cat Diet formulation by direct inclusion at 1% within the core raw materials, before the extrusion process and the Experimental Diet 28 was obtained.
  • the control diet F in this example was exactly the same diet but without the inclusion of PE 18.
  • Experimental diet 28 and control diet F were analyzed. As illustrated by Table 29 below, characteristics of both diets are very similar to each other, the amount of inclusion of PE 18 being very low (1%) and all components of the Diet formulation (meat flour, wheat, corn, etc.) being equally substituted.

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WO2022229411A1 (en) * 2021-04-30 2022-11-03 Specialites Pet Food Novel palatability-enhancing composition
CN117222326A (zh) * 2021-04-30 2023-12-12 特种宠物食品公司 新型适口性增强组合物
US12527336B2 (en) 2021-04-30 2026-01-20 Specialites Pet Food Palatability-enhancing composition

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