Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/20—Animal feeding-stuffs from material of animal origin
  • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
• • 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
  • A23K20/105—Aliphatic or alicyclic compounds
• • 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
  • A23K20/20—Inorganic substances, e.g. oligoelements
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K40/00—Shaping or working-up of animal feeding-stuffs
  • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion

Definitions

• This invention relates generally to comestible compositions and methods for making such compositions and particularly to feather based comestible compositions and methods for making such compositions.
• Unprocessed feathers are high in protein but much of the protein is indigestible, e.g., only about 60 to 75% of the protein is digestible.
• the primary protein in feathers is keratin. Keratin contains a relatively high amount of cystine (-10%) that results in cross-linking in the protein. The cross-linking is the reason much of the protein in feathers is indigestible.
• US4269865 discloses a process for the conversion of feathers into a foodstuff wherein moistened feathers are subjected to an elevated temperature and a pressure of 15 to 40 psig.
• US4908220 discloses methods for hydrolyzing feathers to produce a product useful as dietary protein in animal feed. The method is based on fermentation with Bacillus licheniformis.
• US4665158 discloses methods for hydrolyzing feathers using gaseous hydrochloric acid.
• US6827948 discloses methods for processing poultry feathers that involves contacting feathers with detergent, reducing feather particle size, increasing entanglement, adding anionic polymeric adduct and cationic species, and dewatering.
• feather meal is produced by a high-pressure steam processing method. Heat from the steam hydrolyzes the feathers into a cysteine-rich, high-protein composition that is about 60% digestible.
• the resulting feather meal is used in various food products as a source of protein.
• proteins are not often used to make comestible foods because the texture of the resulting foods is unappealing.
• feather based comestible compositions made by producing a mixture comprising from about 20 to about 60% feather, from about 30 to about 65% polyol, and from about 0.1 to about 3% feather degradation agent; and then heating the mixture to a temperature of from about 120 to about 240°C under a pressure of from about 200 to about 1000 psi for a period of from about 2 to about 10 minutes.
• FIG. 1 shows a feather based comestible composition in an embodiment of the invention showing the comestible composition is a rope form.
• FIG. 2 shows a feather based comestible composition in another embodiment of the invention showing the comestible composition is a coiled form.
• FIG. 3 shows a feather based comestible composition in a further embodiment of the invention showing the comestible composition is a chunk form.
• FIG. 4 shows a feather based comestible composition in an embodiment of the invention showing the comestible composition is a different chunk form.
• animal means a human or other animal that could enjoy or benefit from feather based comestible compositions, including avian, bovine, canine, equine, feline, hicrine, murine, ovine, and porcine animals.
• the term "companion animal” means domesticated animals such as cats, dogs, birds, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, horses, cows, goats, sheep, donkeys, pigs, and the like.
• 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, affixed components (e.g., stapled, adhered, or the like), or combinations thereof.
• a single package may be containers of individual feather based comestible compositions and other comestible ingredients physically associated such that they are considered a unit for manufacture, distribution, sale, or use.
• kits are associated by directions on one or more physical or virtual kit components instructing the user how to obtain the other components, e.g. , a bag or other container containing one component and directions instructing the user to go to a website, contact a recorded message or a fax-back service, view a visual message, or contact a caregiver or instructor to obtain instructions on how to use the kit or safety or technical information about one or more components of a kit.
• the term "about” means plus or minus 20%, preferably plus or minus 10%, more preferably plus or minus 5%, most preferably plus or minus 2%.
• ranges encompass each and every value within the range and are used to avoid having to list 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 terminus of the range.
• the invention provides methods for making comestible compositions.
• the methods comprise producing a mixture comprising from about 20 to about 60% feather, from about 30 to about 65% polyol, and from about 0.1 to about 3% feather degradation agent; and subsequently heating the mixture to a temperature of from about 120 to about 240°C under a pressure of from about 200 to about 1000 psi for a period of from about 2 to about 10 minutes.
• any feather in any form from any bird can be used in the invention. Feather from chickens, ducks, ostriches, turkeys, hawks, penguins, flamingos, and the like are particularly useful in the invention.
• the feather is from chickens or turkeys, most preferably chickens.
• the feather is generally whole feathers, mechanically processed whole feathers, partially hydrolyzed feathers, feather meal, and combinations thereof.
• the feather is feather meal.
• Mechanically processed whole feathers are generally produced by cutting, grinding, milling, or otherwise mechanically processing the feathers to produce feather pieces.
• Partially hydrolyzed feathers are generally produced by treating feathers with heat, pressure, acids, acids, enzymes, bacteria, and the like to hydrolyze a portion of the feather protein.
• Feather meal is generally produced by mechanically and/or chemically processing feathers and subsequently reducing the particle size to that of a meal. Methods for making these forms of feather are well known to skilled artisans.
• any comestible polyol that is not toxic to animals when used in amounts needed to produce the comestible compositions can be used in the invention.
• the polyol is polyethylene glycol, glycerol, and combinations thereof. Most preferably, the polyol is glycerol.
• any comestible feather degradation agent that is not toxic to animals when used in amounts needed to produce the comestible compositions can be used in the invention.
• the feather degradation agent is sodium sulfite, sodium metabisulfite, potassium metabisulfite, sodium hydrogen sulfite, calcium hydrogen sulfite, potassium hydrogen sulfite, and combinations thereof.
• the feather degradation agent is sodium sulfite.
• the mixture is heated to a temperature of from about 140 to about 220°C, more preferably from about 160 to about 200°C.
• the mixture is under a pressure of from about 300 to about 900 psi, more preferably from about 400 to about 800 psi.
• the mixture is heated for a period of from about 3 to about 8 minutes, more preferably from about 4 to about 6 minutes.
• the step of heating the mixture is performed using extrusion.
• the mixture used in the methods may further comprise contain additional ingredients that serve as functional ingredients to modify the properties of the comestible composition produced by the methods.
• additional proteins, fats, carbohydrates, fibers, gums, and the like can be used to change the functional, nutritional, or aesthetic properties of the comestible compositions produced.
• the mixture may contain from about 2 to about 20% of one or more non-feather based proteins, e.g. , wheat gluten, corn gluten, soy protein, or a combination thereof. In those or other embodiments, the mixture may contain from about 2 to about 20% of one or more fats.
• the mixture further comprises comestible gums such as guar gum, locust bean gum, or combinations thereof.
• the invention provides comestible compositions produced according to the methods of the invention.
• the comestible compositions of the invention may contain additional ingredients that serve as functional ingredients to modify the properties of the comestible composition.
• additional proteins, fats, carbohydrates, fibers, gums, and the like can be used to change the functional, nutritional, or aesthetic properties of the comestible compositions.
• comestible gums such as guar gum, locust bean gum, or combinations thereof are used to make the comestible composition softer and more pliable.
• the comestible compositions further comprise one or more additional ingredients that serve as functional ingredients to modify the properties of the comestible compositions.
• additional proteins, fats, carbohydrates, fibers, gums, and the like can be used to change the functional, nutritional, or aesthetic properties of the comestible compositions.
• the comestible compositions contains from about 2 to about 20% of one or more non-feather based proteins, e.g. , wheat gluten, soy protein, or a combination thereof. In those or other embodiments, the comestible compositions contain from about 2 to about 20% of one or more fats.
• the comestible compositions have a moisture content of from about 4 to about 16%.
• the comestible compositions may contain additional ingredients such as vitamins, minerals, fillers, palatability enhancers, oral care ingredients, probiotics, prebiotics, antioxidants, binding agents, flavors, stabilizers, emulsifiers, sweeteners, colorants, buffers, salts, coatings, and the like known to skilled artisans.
• Stabilizers include substances that tend to increase the shelf life of the composition such as preservatives, synergists and sequestrants, packaging gases, stabilizers, emulsifiers, thickeners, gelling agents, and humectants.
• emulsifiers and/or thickening agents examples include gelatin, cellulose ethers, starch, starch esters, starch ethers, and modified starches. Specific amounts for each composition component, food ingredient, and other ingredients will depend on a variety of factors such as the particular components and ingredients included in the composition. Therefore, the ingredient amounts may vary widely and may deviate from the preferred proportions described herein. The amount of such additives in a composition typically is up to about 5% by weight. Further, the compositions may be or may contain additional ingredients intended to maintain or improve the health of the animal, e.g., supplements, medications, herbs, holistic drugs, and the like.
• the comestible compositions are used for any suitable purpose.
• the comestible compositions are produced and used alone as a food for animals; as an ingredient of a complete and balanced food composition for animals, e.g., as a protein source for foods for companion animals such as dogs and cats; as a treat for companion animals such as dogs and cats; or as a component of a blended food composition.
• the comestible compositions are formulated to provide complete and balanced nutrition for an animal, preferably a companion animal, according to standards established by the Association of American Feed Control Officials (AAFCO).
• the comestible compositions are formulated as a snack, treat, toy, chew, or similar composition.
• the comestible compositions are formulated for canines and felines, particularly as a complete and balanced food for dogs and cats.
• the invention provides blended comestible compositions.
• the compositions comprise one or more comestible compositions produced according to the methods of the invention and one or more other comestible ingredients.
• the other comestible ingredients are any ingredient compatible with the comestible compositions produced according to the method of the invention, preferably a blend that meets the nutritional and palatability requirements of the animal intended to consume the compositions.
• the blended composition comprises from about 10 to about 90% comestible composition produced according to the method of the invention and from about 90 to about 10% other comestible ingredients.
• the blended comestible compositions are formulated to provide "complete and balanced" nutrition for a companion animal according to AAFCO standards.
• the blended comestible compositions comprise one or more comestible compositions produced according to the methods of the invention and one or more pet food kibbles.
• the comestible compositions of the inventions are formulated and sized to be a treat for a companion animal, preferably a dog or a cat.
• the methods of the invention produce comestible compositions that have a higher percentage of digestible protein than similar feather based compositions.
• the compositions of the invention have a protein digestibility of 80% or more, preferably 90% or more.
• the combination of the ingredients and the process conditions hydrolyze most of the cystine cross-links to produce a highly digestible comestible composition.
• kits comprise in separate containers in a single package or in separate containers in a virtual package, as appropriate for the kit component, at least one comestible composition produced according to the methods of the invention and one or more of (1) one or more other comestible ingredients; (2) instructions for how to combine a comestible composition produced according to the method of the invention and one or more other comestible ingredients, particularly to produce a blended composition of the present invention; and (3) one or more devices for mixing kit components or containing the admixture.
• the kit comprises a virtual package
• the kit is limited to instructions in a virtual environment in combination with one or more physical kit components.
• the kit contains comestible compositions and other components.
• the comestible compositions and the other suitable kit components e.g., other comestible ingredients
• the kits may contain the kit components in any of various combinations and/or mixtures.
• the kit contains a container comprising a comestible composition of the invention and a container comprising one or more other comestible ingredients or compositions, e.g., pet food kibbles.
• the kit may contain additional items such as a device for mixing kit components or a device for containing the admixture, e.g.
• the invention provides a means for communicating information about or instructions for one or more of (1) administering the comestible compositions of the invention to animals; (2) making a blended comestible composition using the comestible compositions; and (3) administering the blended comestible compositions to animals.
• the means comprises one or more of a physical or electronic document, digital storage media, optical storage media, audio presentation, audiovisual display, or visual display containing the information or instructions.
• the means is selected from the group consisting of a displayed website, a visual display kiosk, a brochure, a product label, a package insert, an advertisement, a handout, a public announcement, an audiotape, a videotape, a DVD, a CD- ROM, a computer readable chip, a computer readable card, a computer readable disk, a USB device, a FireWire device, a computer memory, and any combinations thereof.
• the communication means is useful for instructing on the types and benefits the comestible compositions of the invention.
• the invention provides packages useful for containing one or more comestible compositions of the invention.
• the packages comprise at least one material suitable for containing the comestible compositions of the invention and a label affixed to the material containing a word or words, picture, design, acronym, slogan, phrase, or other device, or combination thereof, that indicates that the package contains the comestible compositions.
• a word or words e.g., "highly digestible” or "highly digestible hydrolyzed protein” or an equivalent expression printed on the material.
• the package further comprises one or more comestible compositions of the invention.
• the package further comprises at least one window that permits the package contents to be viewed without opening the package.
• the window is a transparent portion of the packaging material. In others, the window is a missing portion of the packaging material.
• One hundred (100) kilograms (kg) of a textured protein composition was prepared using the ingredients in the proportions shown in Table 1.
• the ingredients blended in a Hobart (dough mixer) for 30 minutes at 22°C.
• the ingredients were extruded at a temperature between 100°C and 160°C with a minimum shear mechanical energy (SME) of about 50 kJ/kg.
• SME shear mechanical energy
• a twin screw laboratory extruder was used with a long die (5 sections of 0.5 meters per section).
• the ingredients were fed at 5 to 6 kg/hour into a PRISM 24 mm co-rotating twin screw extruder (L/D - 28/1).
• the screw speed was 900 rpm and the maximum extrusion temperature was 160 °C and pressure of 565 psi.
• the molten mass was then fed into a long die of a total length 2.5 m and diameter 12 mm.
• the long die sections were heated respectively from the die to the exit 120-110-100-100-90°C.
• the resulting composition exited the cooling die in the form of a rope, the rope was coiled randomly as shown in FIG. 1.
• One hundred (100) kg of a textured protein composition was prepared using the ingredients in the proportions shown in Table 2.
• the dry ingredients HFM, wheat gluten, and sodium sulfite were blended in a Hobart (dough mixer) for 5 minutes at 22°C.
• the water and glycerol were mixed together in a stainless steel tank.
• An extrusion was conducted at a temperature between 100°C and 160°C with a minimum shear mechanical energy (SME) of about 50 kJ/kg.
• SME shear mechanical energy
• a twin screw laboratory extruder was used with a long die (5 sections of 0.5 meters per section).
• the liquid ingredients water and glycerol were mixed.
• the dry ingredients were fed at 10 kg/hour into a PRISM 24 mm co-rotating twin screw extruder (L/D - 28/1) along with the liquid at 11.9 kg/hour.
• the screw speed was 900 rpm and the maximum extrusion temperature was 160 °C and pressure of 783 psi.
• the molten mass was then fed into a long die of a total length 2.5 m and diameter 12 mm.
• the long die sections were heated respectively from the die to the exit 120-110-100-100-90°C.
• the rope was coiled around a cylinder to create the product shown in FIG. 2.
• Example 1 was repeated using the ingredients and amounts shown in Table 3. The product had substantially the same appearance as the product shown from Example 1, except that the product was softer and more pliable.
• Fifty (50) kg of a textured protein composition was prepared using the ingredients in the amounts shown in Table 4.
• the dry ingredients HFM, guar gum, corn starch, and sodium sulfite were blended in a Hobart (dough mixer) for 5 minutes at 22°C.
• the water and glycerol were mixed together in a stainless steel tank.
• An extrusion was conducted at a temperature between 100°C and 160°C with a minimum shear mechanical energy (SME) of about 50 kJ/kg.
• SME shear mechanical energy
• a twin screw laboratory extruder was used with a long die (5 sections of 0.5 meters per section).
• the liquid ingredients water and glycerol were mixed.
• the dry ingredients were fed at 5 kg/hour into a PRISM 24 mm co-rotating twin screw extruder (L/D - 28/1) along with the liquid at 6.68 kg/hour.
• the screw speed was 900 rpm and the maximum extrusion temperature was 160 °C and pressure of 783 psi.
• the molten mass was then fed into a long die of a total length 2.5 m and diameter 12 mm.
• the long die sections were heated respectively from the die to the exit 120-110-100-100-90°C.
• As the rope exited the die it was cut into chunks of about 1 centimeter length as shown in FIG. 3.
• the chunks were mixed with a gravy in a ratio about 50/50.
• the gravy was prepared by blending 0.7% guar gum and 0.07% xanthan in water with a high speed mixer. The chunks in gravy mixture was then filled in 85 g cans, hermetically sealed, and retorted at 125°C for 25 minutes.
• the meat blend, the dry blend, and liquid glycerol were metered into the extruder as described in Example 2 at a rate of: meat blend at 7.9 Kg/hour; dry blend at 8 Kg/hour, and liquid glycerol at 3.85 Kg/hour.
• the extrusion temperature was 160°C at a pressure of 493 psi.
• the plastic mass was extruded through a long die as in Example 2.
• the rope was cut in to chunks as shown in FIG. 4, blended with gravy, and canned using the procedure given in Example 4.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Zoology (AREA)
• Food Science & Technology (AREA)
• Animal Husbandry (AREA)
• Biomedical Technology (AREA)
• Health & Medical Sciences (AREA)
• Biotechnology (AREA)
• Molecular Biology (AREA)
• Physiology (AREA)
• Inorganic Chemistry (AREA)
• Fodder In General (AREA)
• Bedding Items (AREA)
• Exhaust Gas After Treatment (AREA)
• Mattresses And Other Support Structures For Chairs And Beds (AREA)
• Invalid Beds And Related Equipment (AREA)
• General Preparation And Processing Of Foods (AREA)

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• 2013
  • 2013-08-05 EP EP13745101.9A patent/EP2879514A1/en not_active Withdrawn
  • 2013-08-05 AU AU2013301587A patent/AU2013301587B2/en not_active Ceased
  • 2013-08-05 WO PCT/EP2013/066366 patent/WO2014023684A1/en active Application Filing
  • 2013-08-05 IN IN756DEN2015 patent/IN2015DN00756A/en unknown
  • 2013-08-05 CN CN201380041257.5A patent/CN104519752A/zh active Pending
  • 2013-08-05 RU RU2015107793A patent/RU2015107793A/ru not_active Application Discontinuation
  • 2013-08-05 CA CA2880113A patent/CA2880113A1/en not_active Abandoned
  • 2013-08-05 JP JP2015525850A patent/JP2015524275A/ja active Pending
  • 2013-08-05 MX MX2015001604A patent/MX2015001604A/es unknown
  • 2013-08-05 BR BR112015002511A patent/BR112015002511A2/pt not_active IP Right Cessation
  • 2013-08-06 AR ARP130102799A patent/AR094437A1/es unknown

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