U.S. patent application number 09/799288 was filed with the patent office on 2001-08-16 for multicomponent food product and methods of making and using the same.
Invention is credited to Paluch, Laura.
Application Number | 20010014360 09/799288 |
Document ID | / |
Family ID | 21910779 |
Filed Date | 2001-08-16 |
United States Patent
Application |
20010014360 |
Kind Code |
A1 |
Paluch, Laura |
August 16, 2001 |
Multicomponent food product and methods of making and using the
same
Abstract
A delivery system for process unstable or sensitive ingredients
that consists of a dual texture food product having a first and
second component. The first component contains a mixture of lipid
and solid ingredients forming a cream-textured matrix that is
formed without an aqueous phase and a total moisture content less
than about 15 wt %. The first component includes a process unstable
or sensitive ingredient. The second component contains at least one
ingredient comprising a carbohydrate, fat, protein or combination
thereof. The second component has a total moisture content less
than about 20 wt %. The second component completely surrounds the
cream-textured matrix of the first component thereby maintaining
the viability of the process unstable or sensitive ingredient. The
food product delivery system is formed by the co-extrusion of the
first component within the second component to form one dual
component extrudate.
Inventors: |
Paluch, Laura; (Yorba Linda,
CA) |
Correspondence
Address: |
FULBRIGHT & JAWORSKI L.L.P.
Jan K. Simpson
1301 McKinney, Suite 5100
Houston
TX
77010-3095
US
|
Family ID: |
21910779 |
Appl. No.: |
09/799288 |
Filed: |
February 5, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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09799288 |
Feb 5, 2001 |
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09570646 |
May 15, 2000 |
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6254910 |
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09570646 |
May 15, 2000 |
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09040399 |
Mar 18, 1998 |
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6117477 |
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Current U.S.
Class: |
426/2 ; 424/439;
426/623 |
Current CPC
Class: |
A23K 50/42 20160501;
A23P 20/20 20160801; A23P 30/25 20160801; Y10S 426/805 20130101;
A23K 40/25 20160501; A23K 40/20 20160501; A23K 40/30 20160501 |
Class at
Publication: |
426/2 ; 426/623;
424/439 |
International
Class: |
A23K 001/00 |
Claims
What is claimed is:
1. A delivery system for process unstable or sensitive ingredients
comprising, a dual texture food product having a first component
containing a mixture of lipid and solid ingredients forming a
cream-textured matrix, the first component being formed without an
aqueous phase and a total moisture content less than about 15 wt %;
the first component including a process unstable or sensitive
ingredient; and a second component containing at least one
ingredient comprising a carbohydrate, fat, protein or combination
thereof, the second component having a total moisture content less
than about 20 wt %; wherein the second component completely
surrounds the cream-textured matrix of the first component thereby
maintaining the viability of the process unstable or sensitive
ingredient, the food product delivery system being formed by the
co-extrusion of the first component within the second component to
form one dual component extrudate.
2. The delivery system of claim 1, wherein a process unstable or
sensitive ingredient is an ingredient that becomes inactive due to
high heat, acid levels, light or oxygen.
3. The delivery system of claim 1, wherein the process unstable or
sensitive ingredients are selected from a group consisting of
functional, nutritional, pharmaceutical, prebiotic and probiotic
ingredients.
4. The delivery system of claim 1, wherein the total moisture
content of the first component is between about 8 to 12 wt %.
5. The delivery system of claim 4, wherein the total moisture
content of the first component is less than about 6 wt %.
6. The delivery system of claim 1, wherein the total moisture
content of the second component is between about 10 to 12 wt %.
7. The delivery system of claim 1, wherein the first component has
a water activity, aw, between about 0.35 to <0.65.
8. The delivery system of claim 7, wherein the first component has
a water activity, aw, less than about 0.35.
9. The delivery system of claim 1, wherein the lipid content of the
first component is between about 10 to 30 wt % of a total 100%
weight of the first component.
10. The delivery system of claim 1, wherein the lipid content of
the first component is greater than about 30 wt % of a total 100%
weight of the first component.
11. The delivery system of claim 1, wherein the first component
comprises about 40-90 wt % solids and about 10-60 wt % lipids of a
total 100 wt %.
12. The delivery system of claim 11 wherein the first component
comprises about 55-65 wt % solids and about 35-45 wt % lipids of
the total 100 wt %.
13. The delivery system of claim 1, wherein the first component
comprises about 20 to 40 wt % of a total 100% weight of the animal
food product.
14. The delivery system of claim 1, wherein the mixture of lipids
and solids includes a lipid comprising a long- or medium-chain
saturated or unsaturated, mono-, di-, or tri-acylglycerols.
15. The delivery system of claim 1, wherein the second component
includes the ingredients of a carbohydrate, a fat, and a
protein.
16. The delivery system of claim 1, wherein the first component
further includes an ingredient selected from the group consisting
of carbohydrates, fats, proteins and combinations thereof.
17. A method of providing a pet animal a delivery system for
process unstable or sensitive ingredients comprising the step of
feeding the pet animal a dual texture food product comprising: a
first component containing a mixture of lipid and solid ingredients
forming a cream-textured matrix, the first component being formed
without an aqueous phase and a total moisture content less than
about 15 wt %; the first component including a process unstable or
sensitive ingredient; and a second component containing at least
one ingredient comprising a carbohydrate, fat protein or
combination thereof, the second component having a total moisture
content less than about 20 wt %; wherein the second component
completely surrounds the cream textured matrix of the first
component thereby maintaining the viability of the process unstable
or sensitive ingredient, the food product delivery system being
formed by the co-extrusion of the first component within the second
component to form one dual component extrudate.
18. The method of claim 17, wherein a process unstable or sensitive
ingredient is an ingredient that becomes inactive due to high heat,
acid levels, light or oxygen.
19. The method of claim 17, wherein the process unstable or
sensitive ingredients are selected from a group consisting of
functional, nutritional, pharmaceutical, prebiotic and probiotic
ingredients.
20. A method of making a delivery system for process unstable or
sensitive ingredients comprising the steps of: forming a first
component containing a mixture of lipid and solid ingredients
creating a cream-textured matrix, the first component being formed
without an aqueous phase and a total moisture content less than
about 15 wt %; adding a process unstable or sensitive ingredient to
the first component; forming a second component containing at least
one ingredient comprising a carbohydrate, fat, protein or
combination thereof, the second component having a total moisture
content less than about 20 wt %; co-extruding the first component
within the second component to form one dual component extrudate,
wherein the second component completely surrounds the
cream-textured matrix of the first component thereby maintaining
the viability of the process unstable or sensitive ingredient.
21. The method of claim 20, wherein a process unstable or sensitive
ingredient is an ingredient that becomes inactive due to high heat,
acid levels, light or oxygen.
22. The method of claim 20, wherein the process unstable or
sensitive ingredients are selected from a group consisting of
functional, nutritional, pharmaceutical, prebiotic and probiotic
ingredients.
Description
SPECIFICATION
[0001] This application is a continuation-in-part application of
co-pending application Ser. No. 09/040,399 filed Mar. 18, 1998.
FIELD OF THE INVENTION
[0002] This invention relates to food products and, more
particularly, to multicomponent dry pet or animal food products
that significantly improve palatability.
BACKGROUND OF THE INVENTION
[0003] Semi-moist edible products are known in the art. Such
products, for example, include those made by adding a water based
soft component to a dry component. The water based component is
typically stabilized using a variety of gelling agents, sugars,
salts, glycols, and/or by using heat.
[0004] U.S. Pat. No. 4,190,679 describes a dual-textured pet food
containing a soft moist meaty portion containing 5-25% moisture
with a water activity of 0.5-0.90. U.S. Pat. No. 3,916,029
describes a center filled pet food having a semi-moist inner matrix
in an outer pastry shell. The inner matrix has a moisture content
of 15-40% by weight and a water activity below about 0.85.
Antimycotic agents are required to prevent mold growth. U.S. Pat.
No. 3,922,353 relates to a center filled product which has a meat
based filling having a water activity greater than about 0.90 and a
water content greater than about 50% by weight. Pressure cooking,
acidification and antimycotics are required. U.S. Pat. No.
4,006,266 relates to a two-component pet food having a soft
component made of water, sugar, proteninanceous adhesive, animal
protein source, vegetable protein source, fat, and a plasticizing
agent. The soft component has between 11-14% moisture and a water
activity of 0.60-0.75, and is subjected to elevated temperatures of
215-180.degree. F. The above U.S. patents are herein incorporated
by reference in their entirety.
[0005] U.S. Pat. No. 4,508,741 describes a pet food having a doubly
coated core. The core is made primarily of a farinaceous material.
U.S. Pat. No. 4,847,098 describes a dual textured food article
having a relatively hard phase in contact with a relatively soft
phase. The soft phase is a low fat content, water-in-oil emulsion
made of a dispersed aqueous or syrup phase, at least one
emulsifier, and a minor continuous oil phase. Ingredients for the
soft portion include water, various grain and meat solids,
propylene glycol, and high fructose corn syrup to help control
water activity. U.S. Pat. No. 4,900,572 describes a dual textured
pet food that is made by co-extrusion. The soft textured inner
component is subjected to heat and pressure and has water added for
expansion. U.S. Pat. No. 4,795,655 is a dual portion pet food in
which an inner portion is softer than the outer hard dry portion.
The soft portion contains egg solids, flour, meal, sugar and 30-40
wt % water. The finished product is baked to ensure stability. U.S.
Pat. No. 4,364, 925 is a dual textured dog chew designed to provide
a long life bone that is molded into various shapes and may include
baking to promote chewing. In this patent, cellulosic, collagen and
protein fibers are combined with a cowhide derived binder to form a
hard composition. The soft composition is not well defined. The
above U.S. patents are herein incorporated by reference in their
entirety.
[0006] U.S. Pat. No. 5,695,797 describes a coextruded pet food
product in which the outer casing has a moisture content of between
20% and 40% and the filling represents between 30% and 40% of the
total volume. The product requires a preservative such as
phosphoric acid, an additive to lessen the action of the water, an
anti-mould ingredient, and an antioxidant because the product of
U.S. Pat. No. 5,695,797 has a high moisture content. The above U.S.
patent is herein incorporated by reference in its entirety.
[0007] U.S. Pat. Nos. 5,641,529 and 5,449,281 describe various
equipment for preparing shaped co-extruded products and
three-dimensional shapes. The above U.S. patents are herein
incorporated by reference in their entirety.
[0008] U.S. Pat. No. 4,273,788 describes a bulk mixture of hard and
soft pet foods. The hard food is in the form of chunks and the soft
food is in the form of slender strands. The soft strands are
described as being semi-moist. Water is added to the soft
composition prior to extrusion. The extruded composition is subject
to an elevated temperature of approximately 215-280.degree. F.,
thereby lowering the moisture content to about 11-14%. The above
U.S. patent is herein incorporated by reference in its entirety.
U.S. Pat. No. 4,574,690 describes an apparatus and process for
producing a co-extruded food product having a filling food material
surrounded by a molded food material. U.S. Pat. No. 4,025,260
describes a food extrusion capable of producing a curled food
particle having a meat filling covered with dough. U.S. Pat. No.
5,208,059 describes an apparatus and a method to produce dual
textured food pieces. The food pieces have cavities filled with a
heated, pumpable food material. The above U.S. patents are herein
incorporated by reference in their entirety.
[0009] U.S. Patent. No. 5,194,283 describes a composite cheese
product having a covered core. The core is relatively softer than
the outer covering layer. Both the outer layer and inner core are
cheeses and thus are both high fat compositions. The inner core is
made softer than the outer layer by increasing the fat content of
the inner curd core. This U.S. patent is incorporated by reference
in its entirety.
[0010] U.S. Pat. No. 5,643,623 and International Patent Publication
No. WO 96/39869 describe a health food product containing a lipid
based core used to deliver blends of anti-oxidants such as
alpha-carotene, zeta-carotene, phytofluene, phytoene, vitamin C,
vitamin E, or curcumin. The antioxidants are fat soluble and are
incorporated into the lipid based core. The above U.S. Patent and
International patent publication are incorporated herein in their
entirety.
[0011] The prior art products are not able to function as a
delivery system for various nutritional, functional, or
pharmaceutical additive ingredients because the prior art requires
significant heat processes and/or acidic conditions would alter or
destroy such additive. The present invention, however, does not
utilize such harsh conditions. Furthermore, moisture must be
controlled in the prior art in order to prevent the deterioration
of the inherent nutritional ingredients from spoilage. However, as
discussed above, more elaborate packaging materials and techniques,
that are required for moisture control by the prior art, are not
required by the present invention.
[0012] It is desirable to provide a palatable edible product
without the use of water. As described above, conventional products
use water to increase the palatability of dry pet or animal foods
thereby creating semi-moist pet or animal food products. It would
be highly advantageous to improve shelf-stability and other
characteristics by avoiding the use of high levels of water in pet
or animal food products.
[0013] Further, it would be desirable to provide a palatable edible
product that functions as a delivery system for various
nutritional, functional or pharmaceutical ingredients. Conventional
products typically cannot deliver these ingredients because
conventional products require significant heat processes and/or
acidic conditions for stability. Such harsh conditions alter or
destroy the delicate nutritional, functional, or pharmaceutical
ingredients.
SUMMARY OF THE INVENTION
[0014] The present invention provides a shelf-stable multicomponent
food product having improved palatability and methods of making and
using the same. The shelf-stable multicomponent pet or animal food
product of the present invention can function as a delivery system
for process unstable or sensitive ingredients. The delivery system
is a dual texture food product having a first component containing
a mixture of lipid and solid ingredients forming a cream textured
matrix, in which the first component is formed without an aqueous
phase and a total moisture content less than about 15 wt %. The
first component includes a process unstable or sensitive
ingredient. A second component contains at least one ingredient
comprising a carbohydrate, fat, protein or combination thereof, the
second component has a total moisture content less than about 20 wt
%. The second component completely surrounds the cream-textured
matrix of the first component whereby maintaining the viability of
the process unstable or sensitive ingredient. The food product
delivery system is formed by the co-extrusion of the first
component within the second component to form one dual component
extrudate.
[0015] The present invention provides a dual component pet or
animal food product from an edible inner component and an edible
outer component. The inner component is a mixture of lipids and
solids which forms a soft cream-like matrix. Since this soft matrix
is formed without needing any added water, it has minimal water
content and very low water activity levels. Consequently, the soft
lipid composition does not require rigorous sterilization
techniques or antimicrobial/antimycotic agents for stabilization.
Nor does the soft lipid composition require any moisture control
ingredients. The outer component is cereal based and is preferably
harder than the inner portion. The outer component can have an
aligned "fibrous" texture created via extrusion process.
[0016] The combination of the two components and textures provides
an advantageous increase in palatability over the same
compositional ingredients made into a mono-component product. Thus,
surprisingly, the present invention provides a significant
improvement in palatability by having a softer lipid based center
surrounded by harder shell material.
[0017] Furthermore, the present invention allows the use of simple
packaging techniques because, by the lipid inner matrix being
surrounded by the cereal based shell, the lipid material is
surprisingly protected from wicking through the shell. Accordingly,
there is no wicking of lipids onto the packaging material for the
dual component product of the present invention. Typically, high
lipid content dry pet or animal foods wick onto packaging material
thereby causing undesirable grease stains. The fact that the lipids
are concentrated in the inner matrix and are surrounded by an outer
shell component allows for the inner matrix to have a higher lipid
content without wicking, than an unprotected lipid material of the
prior art. Thus, the present invention provides a food component
having a desirably high lipid concentration, yet still using simple
packaging techniques, without any need for the specialized and
costly packaging techniques usually associated with high lipid
content products.
[0018] Additional objects, advantages and features of the various
aspects of the present invention will become apparent from the
following description of its preferred embodiments, such
description being given in conjunction with the accompanying
drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0019] The invention will become more apparent when the detailed
description of the exemplary embodiments is considered in
conjunction with the appended drawings in which:
[0020] FIG. 1 is a perspective view of a pat or animal food product
of the present invention;
[0021] FIG. 2 is a schematic perspective view of a pet or animal
food product of the present invention;
[0022] FIG. 3 is a schematic sectional view, along section lines AA
of FIG. 2, of a pet or animal food product of the present
invention; and
[0023] FIG. 4 is a graphical representation of the relationship
between consumption and time comparing the palatability of a dual
texture embodiment of the present invention with the palatability
of two mono-texture products wherein the vertical axis represents
consumption (grams) and the horizontal axis represents time
(minutes).
DETAILED DESCRIPTION OF THE INVENTION
[0024] The invention provides a shelf-stable dual texture
multicomponent pet or animal food product containing a softer lipid
based portion contained within a shell or harder matrix material
portion having significantly improved palatability, as compared to
mono-textured pet or animal food products. The present invention
provides increased palatability yet the food is nutritionally
complete according to American Feed Controls Officials (AFCO)
standards.
[0025] One aspect of the invention provides a dual texture edible
product having a lipid-containing softer portion and a cereal based
harder portion. The softer component is preferably a mixture of
lipids and solids which forms a soft cream textured matrix. Since
this soft matrix has minimal water content and very low water
activity levels, it does not require harsh sterilization techniques
for preservation, additional ingredients for moisture control, or
antimicrobial/antimycotic agents for stabilization. Ambient
shelflife studies indicate that the product of the present
invention is stable, while still maintaining superior feeding
performance, even after one year. The cereal based component is
preferably harder than the lipid-containing component.
[0026] According to one embodiment, the cereal based component
forms a shell that surrounds the soft component which is in the
form of an inner portion. Referring to FIG. 1, a pet or animal food
product 10 includes an outer portion 12 surrounding an inner
portion 11.
[0027] In one preferred embodiment of the invention, an extruded
shell product includes an inner cream material pumped into a shell
extruder die plate and distributed evenly within extruded ropes.
The filled extruded ropes are then crimped and cut to form a shape
known in the food and pet or animal food industry as "pillow"
shapes. The extrusion product can utilize, without requiring the
use of water, any convenient extrusion process and apparatus such
as, for example, those presently utilized that until now, required
the use of water to form semi-moist pet or animal food
products.
[0028] In other examples, the extruded shell material can include
up to 25% water added to the meal ingredient, prior to extrusion,
to improve the extrusion process. However, the soft inner portion
that is coextruded in the center of the extruded rope does not
contain any added water. The amount of water added to the outer
shell material does not require extreme heat for the water's
removal because of the geometry of the extruded product. The water
in this invention is only in the shell which is relatively thin
compared to the overall thickness of the product. As a result, the
water has a shorter pathlength to the surface, and can be driven
off with relatively cooler temperatures and for shorter heating
times. This is compared to the relatively longer path length for
water in the prior art product that has water throughout the
product, requiring hotter temperatures and longer heating times.
Thus, the ingredients of the present invention are not subjected to
deleteriously extreme heat conditions, Referring to FIGS. 2 and 3,
a pet or animal food product 60 has an outer portion 62 that
surrounds an inner portion 61. The outer portion 62 may have an
aligned "fibrous" texture 69 created by an extrusion process. It
should be appreciated that the food products illustrated in the
Figures can be in any convenient size and shape, including
individual bite-sized pieces and other conventional confectionery
food product sizes in shapes such as a square, rectangular, round,
oval, spherical, elliptical or donut shape. It would be apparent to
one in the art to determine the appropriate size and shape for any
particular animal application.
[0029] The softer inner portion or component 61 is a lipid based
composition having a low total moisture content less than about 25
wt %, advantageously less than about 20 wt %, more advantageously
less than about 15 wt % moisture, even more advantageously less
than about 12 wt %, still more advantageously less than 10 wt %,
even still more preferably less than 8 wt %, and most preferably
less than 6 wt %.
[0030] The softer inner portion or component 61 includes lipids
such as, for example, long or medium chain saturated or
unsaturated, non- di, or tri-acylglycerols. Other ingredients such
as, for example, carbohydrates, fats, proteins, and combinations
thereof can be included. Additional ingredients can be, for
example, nutritive, non-nutritive compounds, or combinations
thereof. Examples of nutritive compounds that can be included in
the softer inner portion or component include mineral supplements,
B vitamins, and mixtures thereof. Non-nutritive compounds can
include, for example, herbal compounds, plant-based extracts or
mixtures thereof. Further, the inner portion or component can
include one or more antioxidant ingredients which may be nutritive
or non-nutritive. Examples of nutritive antioxidants can include
provitamin A carotenes, vitamin C, vitamin E, and mixtures thereof.
Examples of provitamin A carotenes include all trans and cis
beta-carotenes, all trans and cis alpha-carotenes, and all trans
and cis gamma-carotenes. Examples of non-nutritive antioxidants can
include non-provitamin A carotenes, anti-inflammatory agents, and
mixtures thereof. Examples of non-provitamin A carotenes are
zeta-carotene, trans lycopene, cis lycopenes, phytofluene,
phytoene, and curcumin. Examples of anti-inflammatory agents can
include a fatty acid, a turmeric extract such as curcumin, and
mixtures thereof.
[0031] It is preferable that the softer inner portion or component
has a water activity, a, less than about 0.65, more advantageous
that a, be less than about 0.50, still more advantageous that a, be
less than about 0.40, and most advantageous that a, be less than
about 0.35.
[0032] It is preferable for the lipid content of the softer inner
portion or component be greater than about 10% by weight, more
advantageous that the lipid content be greater than about 15% by
weight, still more advantageous that the lipid content be greater
than about 20% by weight, and most advantageous that the lipid
content be greater than about 30% by weight.
[0033] It is preferable for the inner portion or component to
comprise about 40-90 wt % solids and about 10-60 wt % lipids; more
advantageous for the inner portion or component to comprise about
50-80 wt % solids and about 20-50% lipids; and still more
advantageous for the inner portion or component to comprise about
55-65 wt % solids and about 45-35 wt % lipids, with the sum of the
wt % of solids and lipids, in all cases, not to exceed 100 wt %. It
is most preferred for the inner portion or component to comprise
about 60 wt % solids and 40 wt % lipids. The softer inner portion
or component can include an additive such as nutritional compounds,
functional compounds, pharmaceutical compounds, and mixtures
thereof. Such additives can be effective to enhance pet skin or
coat properties, improve breath odor, enhance the immune response
functions, combat parasites, combat microbes or the additives can
be an anti-inflammatory or antioxidant. . For example a combination
of such additives can include an anti-inflammant, and antioxidant,
an anti-parasite, a breath freshener, a skin coat enhancer, or a
mixture thereof.
[0034] The softer inner portion or component is in the proportion
of about 5 to about 50 wt % of the total product. The harder outer
portion or component is a composition having a low total moisture
content that is less than about 25 wt %. The harder outer portion
or component is a composition that preferably can include
carbohydrates, fats, proteins, and combinations thereof.
[0035] An aspect of the invention provides a shelf-stable dual
texture food product that functions as a delivery system for
various functional, nutritional, and/or pharmaceutical ingredients.
Preferably, the soft component serves as a delivery system for
functional ingredients, especially those that are sensitive to
heat, light, and oxygen. Since the soft component is totally
encapsulated by the shell/matrix portion, the functional
ingredients are substantially protected from heat, light and
oxygen. Thus, one aspect of the invention provides a shelf-stable
multicomponent pet or animal food product in which various
functional, nutritional, and pharmaceutical ingredients can be
added and protected in the center inner matrix from heat, light,
and oxygen. Furthermore, some functional ingredients may exhibit an
undesirable odor or color when mixed throughout a product. Full
encapsulation substantially overcomes such problems. Additionally,
the functional ingredients, which are generally fat soluble, by
being contained in the lipid-based material are more easily
absorbed in the digestive tract. Accordingly, they are more
effectively administered.
[0036] Another aspect of the invention provides a product whereby
the lipid inner matrix is surrounded by the cereal based shell
which protects the lipid material from wicking, thereby allowing
the use of simple packaging techniques.
[0037] The present invention provides a functional delivery system
for skin and coat enhancement. For example, the functional
ingredient in sunflower or safflower oil, linoleic acid, can be
mixed into the lipid based center filling material at targeted
levels of 4-8 g/400 Kcal. It is difficult to add this much
sunflower or safflower oil to convention dry pet or animal foods
because the added linoleic acid alters the extrusion parameters,
which thereby causes undesirable changes in texture, increased
manufacturing costs, and increased packaging material costs in
order to minimize or prevent wicking of the oil. By contract, it is
simple to incorporate linoleic acid into the lipid matrix portion
of the present invention. Other ingredients such as, for example,
sulfur amino acids can be added as part of the solids in the lipid
matrix portion. Since these amino acids are heat sensitive,
incorporation into the center filling, rather than passing through
the elevated temperatures of conventional extruder processing,
prevents degradation.
[0038] Another aspect of the present invention provides a
functional delivery system for anti-inflammatory agents. For
example, curcumin, can be added to the center filling material.
Since this ingredient is bright yellow in color, addition of this
ingredient to the outer shell makes the product an undesirable
color. Addition of this ingredient in the center filling material
hides the bright yellow color. Anti-inflammatory pharmaceutical
ingredients may also be incorporated into the center filled
material to control inflammation.
[0039] Yet another aspect of the present invention provides a
functional delivery system for breath improvement agents.
Ingredients such as rosemary, clove, and parsley seed oils can be
added to the center filling material. Since these ingredients have
strong flavors and aromas, mixing into a center filling material
dampens the flavor and aroma of these functional ingredients and
also allows for their increased stability.
[0040] The present invention also provides a functional delivery
system for enhanced immune response agents. For example, evening
primrose oil or echinacea can be added to the center filling
material, thereby preventing their degradation and enhancing their
stability.
[0041] Another aspect of the present invention provides a
functional delivery system for antioxidant agents. There are
various ingredients that can function as antioxidants including,
for example, (i) vitamin E which is lipid soluble, thus easily and
advantageously incorporated into the lipid matrix portion, and (ii)
carotenoids which are a bright orange color and are heat, light and
oxygen labile. These agents are thus advantageously incorporated
into the center lipid matrix portion surrounded by an outer shell
material.
[0042] The present invention further provides a functional delivery
system for parasite control agents. Pharmaceutical ingredients are
currently incorporated into tablets. Such tablets are often
difficult to administer. There is an increasing desire by consumers
for incorporating these ingredients in a pet or animal food product
for ease of administration. For example, pharmaceutical ingredients
such as those effective against heartworm, intestinal worms, fleas,
and/or ticks could be incorporated into the center lipid matrix
portion of the present invention for easy administration.
[0043] Yet another aspect of the present invention provides a
functional delivery system for antibiotics and/or prebiotics and/or
probiotics for the maintenance of gastrointestinal health
functions. Various antibiotics may be incorporated into the center
lipid matrix portion. Prebiotics such as inulin or
frutooligosaccharide (FOS) can be incorporated as part of the
solids mix blended with the lipids. Probiotics, such as lyophilized
lactobacillus or bifidobacterium can be added to the lipid which
have higher survival rates than when incorporated into conventional
pet or animal food products. This is because the harsh
sterilization process of conventional or animal food manufacturing
is not required in the present invention. The lyophilized cells can
thus remain dormant in the lipid matrix of the present invention
and remain protected until the cells reach the GI tract where they
can advantageously proliferate.
[0044] The dual texture animal food product of the present
invention can be of any convenient size suitable for a particular
pet-type application. One of ordinary skill in the art knows what
appropriate sizes are for particular pet-types such as, for
example, kittens, cats, old cats, small dogs, medium size dogs,
large dogs, and old dogs.
[0045] In one example, a dual texture animal food product of the
present invention has a largest dimension less than about 20 mm and
a second largest dimension less than about 15 mm. In another
example, the largest dimension ranges from about 8 to about 10 mm
and the second largest dimension ranges from about 8 to about 10
mm. Another has a largest dimension ranging from about 10 to about
12 mm and a second largest dimension ranging from about 14 to about
16 mm. Another has a largest dimension less than about 30 mm and a
second largest dimension less than about 30 mm.
[0046] The dual texture animal food product of the present
invention, in another example, is in the shape of a substantially
rectilinear box having a first dimension ranging from about 7 to
about 15 mm, a second dimension ranging from about 7 to about 15 mm
and a third dimension ranging from about 3 to about 10 mm. In
another example, the box shape has a first dimension ranging from
about 15 mm to about 30 mm, a second dimension ranging from about
15 to about 30 mm and a third dimension ranging from about 5 mm to
about 15 mm.
[0047] The dual texture animal food product of the present
invention can be formed as having any convenient individual weight
appropriate to the particular pet-type application. For example, in
an example for cats, the products weighs from about 0.1 to about 10
grams per piece. The present invention also includes mixing
different weight pieces for one pet food application as well as
uniform weight pieces.
EXAMPLES
[0048] The following examples are illustrative of some of the
products, and methods of making dual-textured products, falling
within the scope of the present invention. Numerous changes and
modification can be made with respect to the invention by one of
ordinary skill in the art without undue experimentation.
[0049] In general, the specific processes, such as mixing,
grinding, cooking, heating, extruding, or shell formation, used to
make the pet or animal food products of the present invention are
well known in the industry. Further, such safety procedures as are
required to produce a suitable pet or animal food product are also
well known in the art and are followed in practicing the present
invention.
[0050] When using a digest, safe digest conditions are also well
known, such as maintaining a pH between about 1.0 to about 5.0. In
general, the harder, shell ingredients are blended uniformly in the
presence of a magnet before milling, a de-stoner is used during
milling, and the milled product is tested with a metal detector to
remove any potential damaging and unhealthy metal pieces. The mill
and sifter should be capable of producing, for a feline directed
product, for example, a mean particle size from about 200.mu. to
about 300.mu.. Other animals would require different particle
sizes, as is well known in the field. The sifter can be any
convenient sifter such as, for example, an oscillating/vibrating
bed sifter.
[0051] The safe handling of the softer core ingredients such as,
for example, tallow, lard, digest, meat mix, and vegetable oil are
also well known to one of ordinary skill in the pet or animal food
industry. The storage conditions are well known such as, for
example, keeping the tanks at a temperature between 45.degree. C.
to about 75.degree. C. The tallow generally is preferably delivered
from a bulk delivery system tempered to about 55.degree. C. to
about 65.degree. C. The tallow is preferably filtered through a
U.S. Standard No. 18 Mesh filter (1,000 micron maximum opening).
Such procedures for tallow are well known in the industry in order
to produce a suitable healthful pet or animal food product.
[0052] In general, it is recommended that the dry meal component of
the inner cream matrix be added to the mixer first, followed by the
tallow and other fat and oil ingredients during a batch operation
process. Optionally, a continuous process can be used whereby the
dry components of the inner cream matrix are simultaneously mixed
with liquid tallow to form the cream. Additionally, an emulsifier
can be added to the tallow prior to mixing. Airborne particulates,
dust, and splashing should be minimized as is known in the art in
order to produce a suitable healthful pet or animal food product.
The cream material should be added and mixed until the dry
ingredients are well mixed and coated with the fat and oil
ingredients so that no dry material is observed. The absolute
viscosity is preferably below about 25,000 cP in the temperature
range of about 32.degree. C. to about 50.degree. C.
[0053] The cream tanks advantageously should be swept-surfaced and
agitated, maintaining the product at a temperature of from about
40.degree. C. to about 50.degree. C. The agitators advantageously
should be sized to prevent air entrapment from vortex formation.
The speed of mixing advantageously should be controlled to prevent
air entrapment from vortex formation. General procedures should be
followed to prevent contamination from Salmonella and other
microorganisms. Such procedures include, for example, maintaining
sealed systems at positive pressure with filtered and UV treated
air.
[0054] Any convenient method can be used to form the cream, to form
the outer shell material, to load the materials into an extruder,
and to co-extrude the outer and inner materials. Such methods are
well known to one of ordinary skill in the art in using the
compositions of the present invention to produce the product of the
present invention.
[0055] It would be apparent to one of ordinary skill in the art the
proper rheological properties necessary for the particular
conventional extruder being used. The use of mills, screens,
filters, temperature control devices, safety equipment,
controllers, etc. are well known in the art. It would be apparent
to one of ordinary skill in the art that the soft composition of
the inner component of the present invention does not require
addition of water for processing. The inner component of the
present invention, however, should be kept at a temperature
sufficiently low so that the mixture is sufficiently stiff, in
order to allow its effective processing in conventional extrusion
equipment.
[0056] It would be apparent to one in the art to prevent particles
from damaging the equipment, or from being a hazard to the
consumer, by removing such particles by any convenient method such
as, for example, by filtering, screening, magnetic exclusion, and
sedimentation.
[0057] Although any conventional extruder can be used, in one
example, an extruder configured with a co-extrusion die
configuration in a twin screw extruder was used. In one
configuration, the product streams to the extruder included mixed
meal, potable water, steam injection, pumpable meat inclusion,
optionally tallow, and a corn oil extrusion-aid additive to form
the shell. A preconditioner was used to prepare the meal for
extrusion. In this case, although a small amount of water was added
to the shell ingredients to aid in processing, the water was easily
driven off by vaporization at the extrusion head or by low
temperature drying at about 175.degree. F. to about 250.degree. F.
(about 80.degree. C. to about 116.degree. C.) for about 20 minutes.
The drying can be performed in two stages, about 10 minutes at
about 175-220.degree. F. (80-100.degree. C.) followed by about 10
minutes at about 175-250.degree. F. (80-116.degree. C.). The inner
lipid based portion has good heat insulating properties. Thereby,
protecting the included ingredients from deterioration by the mild
drying conditions.
[0058] The extruded rope containing the softer lipid interior
material surrounded by the harder outer shell material can be
divided into convenient sized pieces that are closed at the ends so
that the softer lipid interior material is completely encased by
the harder outer material. The dividing can be by any convenient
process such as, for example, by using a crimper. Such crimpers are
well known in the art.
[0059] Condensation onto the product stream should be avoided, and
the process equipment should be chemically or steam sanitized.
Other sanitary measures well known to one in the art should be
followed in order to provide a healthy pet or animal food
product.
[0060] Feeding performance is usually expressed in grams,
representing the average intake per cat per feeding. If the feeding
performance is performed over a period of days, the grams represent
the average intake per cat per day. Feeding preference is usually
expressed in percent, representing the average percentage of
animals that preferred one food over others. The test procedures
for determining feeding performance and feeding preferences are
well known to one of ordinary skill in the art.
[0061] In the examples below, the term "Chix" refers to a common
commodity for pet foods. It is a ground meal made from clean parts
of carcasses of slaughtered chicken and is manufactured by many
suppliers known to one in the industry.
Examples 1A, 1B, Comparative Example 1, and Comparative Example
2
[0062] Example 1A was a dual textured pet or animal food product of
the present invention made with a shell composed of the ingredients
shown in Table 1 and filled with the ingredients shown in Table
2:
1 TABLE 1 Ingredient Wt. % Chix w. BHA 29.00 Corn whole, #2 Yellow
39.18 Rice Brewers 17.00 Soybean Meal 44% 13.00 Salt, iodized 0.40
Vitamins and Minerals 0.80 Antioxidant 0.02 Iron Oxide Colorant
0.60
[0063]
2 TABLE 2 Ingredient Wt. % Wheat Flour 10.00 Hydrolyzed Meat
Protein 47.00 Tallow Beef Inedible 39.00 Natural Colorant 3.00
Lecithin 1.00
[0064] Example 1B was made similar to Example 1A but with the
optional meat inclusion of beef, beef/liver blends and salmon. The
meat inclusion was added to the shell at 5 wt % of the total
product.
[0065] Comparative Example 1 was made by mixing all the
ingredients, in the same amounts used to make Example 1, into one
mono-textured pet or animal food product. Comparative Example 2 was
just the shell ingredients. Referring to FIG. 4, the feeding
performance for Example 1A is shown by a feeding curve 71. The
feeding performance of the prior art Comparative Example 1 is shown
by a feeding curve 72 for a mono-textured food product which
contained in total the same ingredients as that used in Example 1A.
The feeding performance of just the shell component of the present
invention, Comparative Example 2, is shown by a feeding curve
73.
[0066] Example 1A and Comparative Example 1 were subjected to a
Shelf-Life/Feeding Performance test. Example 1A showed feeding
performances of 88 g intake after 14 weeks of shelf-storage, 75 g
intake after 32 weeks of storage, and 78 g intake after 59 weeks of
storage.
[0067] The data show the enhanced feeding performance for the dual
texture Example 1A of the present invention when compared to a
monocomponent product containing all the same ingredients
(Comparative Example 1) or when compared to the outer shell only
(Comparative Example 2). Not only was the present invention more
palatable, but the present invention kept its increased
palatability through a storage period of over a year.
Example 2 and 2B
[0068] A dual textured pet or animal food product of the present
invention was made with a shell composed of the ingredients shown
in Table 3 and filled with the ingredients shown in Table 4:
3 TABLE 3 Ingredient Wt. % Chix w. BHA 34.00 Corn whole, #2 Yellow
36.18 Rice Brewers 15.00 Soybean Meal 44% 13.00 Salt, iodized 0.40
EXP-04 0.80 PET-OX (BHA/BHT) 0.02 Iron Oxide (Brown) 0.40
[0069]
4 TABLE 4 Ingredient Wt. % Wheat Flour 10.00 Hydrolyzed Meat
Protein 47.00 Tallow Beef Inedible 39.00 Natural Colorant 3.00
Lecithin 1.00
[0070] At extrusion, the filled shell comprised 62.000 wt % batch
meal, 8.000% meats, and 30.000% filling.
[0071] Example 2 showed enhanced feeding performances of 96 g after
6 weeks, 71 g after 26 weeks, and 88 g after 57 weeks. Example 2B
was also made with the optional meat inclusion, similar to Example
1B.
[0072] Other feline preference feedings demonstrated a greater than
8 to 10 times rate of preference of the present invention over
other dry products, including dry products containing high levels
of lipids. In one comparison test, a salmon flavored example of the
present invention was compared to a similarly salmon flavored
comparison mono-textured example. The feeding preference of the
present invention was 90.1% while the comparison example had a
feeding preference of 9.9%.
[0073] In another comparison, using a beef flavored example of the
present invention and a beef flavored comparison example, the
present invention showed a feeding preference of 80.6% as compared
to 19.4% for the comparison example. In yet another comparison, a
15 minute paired preference test showed, with 99% confidence, that
the present invention example was preferred by 70.1% while the
comparison example was preferred by 29.9% of the cats. The feeding
performance was 41.8 g for the present invention example, compared
to 17.7 g for the comparison example.
[0074] These results for dry pet or animal food, especially for
feline feeding behavior, are surprising and unexpected. The
increased palatability resulting from the lipid based inner matrix,
according to the present invention, provides a delivery system, as
shown by the following examples, for a variety of nutritional,
functional, and pharmaceutical ingredients--especially those that
are (i) lipid soluble, (ii) are susceptible to degradation by heat,
light or oxygen or (iii) otherwise difficult to administer because
of taste, color or odor.
[0075] The following examples show other embodiments of the present
invention having an outer shell made with ingredients similar to
that used in the above examples and having inner lipid softer
mixtures as indicated below.
Example 3
[0076] Example 3 is made by producing the inner filling with the
ingredients shown in Table 5 below:
5 TABLE 5 Ingredient Wt. % Beef tallow 38.9 Animal and/or
non-animal 30 protein solids Carbohydrate-based solids such 30 as
wheat flour Emulsifier 1 Antioxidant 0.1-5
Example 4
[0077] Example 4 is made by producing the inner filling with the
ingredients shown in Table 6 below:
6 TABLE 6 Ingredient Wt. % Beef tallow 33.9-38-89 Animal and/or
non-animal 30 protein solids Wheat flour 30 Emulsifier 1
Antioxidant 0.1 Essential fatty acids such as n3 0.1-5% and/or n6
series
Example 5
[0078] Example 5 is made by producing the inner filling with the
ingredients shown in Table 7 below:
7 TABLE 7 Ingredient Wt. % Beef tallow 33.9-38.89 Animal and/or
non-animal 30 protein solids Wheat flour 30 Emulsifier 1
Antioxidant 0.1 n-3 series essential fatty acids .01-5% and/or
curcumin
Example 6
[0079] Example 6 is made by producing the inner filling with the
ingredients shown in Table 8 below:
8 TABLE 8 Ingredient Wt. % Beef tallow 34.9-38.89 Animal and/or
non-animal 30 protein solids Wheat flour 30 Emulsifier 1
Antioxidant 0.1 Vitamin E/Curcumin/Carotenes 0.01-4%
Example 7
[0080] Example 7 is made by producing the inner filling with the
ingredients shown in Table 9 below:
9 TABLE 9 Ingredient Wt. % Beef tallow 36.9-38.89 Animal and/or
non-animal 30 protein solids Wheat flour 30 Emulsifier 1
Antioxidant 0.1 Rosemary, clove, eucalyptus 0.01-2.0% and/or
parsley seed oils
Example 8
[0081] Example 8 is made by producing the inner filling with the
ingredients shown in Table 10 below:
10 TABLE 10 Ingredient Wt. % Beef tallow 33.9-38.89 Animal and/or
non-animal 30 protein solids Wheat flour 30 Emulsifier 1
Antioxidant 0.1 Flax seed, evening primrose, 0.01-5% brewers yeast
and/or kelp
Example 9
[0082] Example 9 is made by producing the inner filling with the
ingredients shown in Table 11 below:
11 TABLE 11 Ingredient Wt. % Beef tallow 33.9-38.89 Animal and/or
non-animal 30 protein solids Wheat flour 30 Emulsifier 1
Antioxidant 0.1 Parasite control ingredients such .01-5% as a
dewormer or anti-flea agent
Example 10
[0083] Example 10 is made by producing the inner filling with the
ingredients shown in
12 TABLE 12 Ingredient Wt. % Chicken meal 35.2% Corn 35% Rice 14%
Soybean meal 13% Salt 0.4% Vitamins/minerals/antioxidants/ 2.4%
colors
Example 11
[0084] Example 11 is made by producing the inner filling with the
ingredients shown in Table 13 below:
13 TABLE 13 Ingredient Wt. % Chicken meal 15 Rice 25.3 Corn 25
Wheat 13.3 Corn gluten meal 12 Salt 0.9 Milk protein 1 Yeast 2 Egg
0.8 Vitamins/minerals/antioxidants/ 4.7 colors
[0085] As described above, the present invention provides a
delivery system for ingredients that are process unstable or
sensitive. Process unstable ingredients, for example, are those
that become inactive due to the high heat, or acid levels present
in most food processing techniques. Sensitive ingredients, for
example, are those that are sensitive to light or oxygen. These
unstable or sensitive ingredients can include functional,
nutritional, pharmaceutical, prebiotic and probiotic
ingredients.
[0086] The USP 24 NF 19, July 1999, lists pharmaceutical
ingredients and among many items discussed, lists the storage and
stability conditions thus identifying those that are temperature,
light, or oxygen sensitive. This publication is herein incorporated
by reference in its entirety. It is also well known in the industry
that vitamins are destroyed by exposure to heat, light, oxidizing
agents, extremes in pH, or other factors that affect organic
nutrients.
[0087] Probiotic micro-organisms are micro-organisms that
beneficially affect a host by improving its intestinal microbial
balance and as such as very heat sensitive. Typically probiotic
micro-organisms will only remain viable at lower temperatures and
in mixtures that have a low water activity. Examples of suitable
probiotic micro-organisms include yeasts, such Saccharomyces,
Debaromyces, Candida, Pichia and Torulopsis, moulds such as
Aspergillus, Rhizopus, Mucor, and Penicillium and Torulopsis and
bacteria such as the genera Bifidobacterium, Bacteroides,
Clostridium, Fusobacterium, Melissococcus, Propionibacterium,
Streptococcus, Enterococcus, Lactococcus, Staphylococcus,
Peptostrepococcus, Bacillus, Pediococcus, Micrococcus, Leuconostoc,
Weissella, Aerococcus, Oenococcus and Lactobacillus. Specific
examples of suitable probiotic micro-organisms are: Saccharomyces
cereviseae, Bacillus coagulans, Bacillus licheniformis, Bacillus
subtilis, Bifidobacterium bifidum, Bifidobacterium infantis,
Bifidobacterium longum, Enterococcus faecium, Enterococcusfaecalis,
Lactobacillus acidophilus, Lactobacillus alimentarius,
Lactobacillus casei subsp. casei, Lactobacillus casei Shirota,
Lactobacillus curvatus, Lactobacillus delbruckii subsp. lactis,
Lactobacillus farciminus, Lactobacillus gasseri, Lactobacillus
helveticus, Lactobacillus johnsonii, Lactobacillus reuteri,
Lactobacillus rhamnosus (Lactobacillus GG), Lactobacillus sake,
Lactococcus lactis, Micrococcus varians, Pediococcus acidilactici,
Pediococcus pentosaceus, Pediococcus acidilactici, Pediococcus
halophilus, Streptococcusfaecalis, Streptococcus thermophilus,
Staphylococcus carnosus, and Staphylococcus xylosus.
[0088] A number of vitamins are also unstable. A summary of vitamin
instability is described in chapter 8 of Food Chemistry by Owen
Fennema (pp. 531-617), which is herein incorporated by reference in
its entirety. As an example, Vitamin C (ascorbic acid) is a very
unstable vitamin. It is unstable in both neutral and alkaline
conditions and oxidizes readily upon exposure to air or oxygen,
light and heat. The maximum cooking loss is 100%. Food Chemistry by
Owen Fennema. Marcel Decker 1996, pg. 533.
[0089] Alternatively, lycopene is in a class of carotenoids that
characteristically gives color to many vegetables. Lycopene is
found in a highest concentration in tomatoes and tomato products.
Carotenoids are easily isomerized by heat, acid or light. Once
isomerized, they lose their biological antioxidant properties. Food
Chemistry by Owen Fennema. Marcel Decker 1996, pg. 678.
[0090] It has also become increasingly popular in the food and pet
food industry to combine and therefore process herbs and functional
ingredients with other food components. There are many unknowns
regarding interactions with these herbs and functional ingredients
during processing with other food components. These unknowns
consist of chemical reactions between the herb and functional
ingredients that occur during processing or subsequent storage that
may render the herb or functional ingredient non-effective. These
chemical reactions are enhanced by factors such as heat, light, and
oxygen. The reference The Herbal Drugs and Phytopharmaceuticals, A
Handbook for Practice on a Scientific Basis, ed. and translation
from the German Ed by Norman Grainger Bisset. CRC Press, 1994
describes herbs and other functional ingredients that includes
preparation methods for these natural ingredients. This publication
is herein incorporated by reference in its entirety. Historically,
these herbs and functional ingredients are consumed individually,
not combined or processed with other food ingredients. This
invention provides a food component environment and processing
conditions that minimize the potential for chemical reactions to
occur between herbs and functional ingredients and food
components.
Example 12
[0091] In Example 12, two different batches of animal food product
were produced in which Vitamin C powder (non-encapsulated) was
added to the dry meal powders and blended, The amount of Vitamin C
powder added was an amount sufficient to provide approximately 500
to 520 mg/kg of Vitamin C in the finished food product. The dry
powders/dry ingredients plus Vitamin C was blended with tallow form
a cream. The blended cream was pumped to the head of the extruder
die and then co-extruded with the shell material. The co-extruded
ropes were crimped into pillow or pocket shapes and dried in a
dryer. The dried animal food product was then coated with tallow
and digest material. The Vitamin C enriched animal food product
retained an average of 93.7% of the added Vitamin C, as determined
by HPLC (high performance liquid chromatography). The results are
shown in the table below:
14 TABLE 14 Batch No. Target Vitamin C Actual Vitamin C No. 1
500-520 mg/kg 447 mg/kg No. 2 500-520 mg/kg 515 mg/kg Average
Vitamin C 478 mg/kg
[0092] As show above, the duel component animal food product of the
present invention retained 93.7% of the added Vitamin C after
processing, which is significantly greater than the 0% retention of
Vitamin C found in a moncomponent pet food produced by an extrusion
process.
Example 13
[0093] In Example 13, two different batches of animal food product
were produced in which an encapsulated product containing 5%
lycopene was added to the dry meal powders and blended, The
lycopene was supplied form ROCHE as an encapsulated product because
encapsulation protects the lycopene from isomerization due to light
and heat. ROCHE has found that about 80% of the lycopene is lost
through the extrusion process. The amount of lycopene added was an
amount sufficient to provide approximately 105 to 115 1g/g of
lycopene in the finished food product. The dry powders/dry
ingredients plus lycopene was blended with tallow form a cream. The
blended cream was pumped to the head of the extruder die and then
co-extruded with the shell material. The co-extruded ropes were
crimped into pillow or pocket shapes and dried in a dryer. The
dried animal food product was then coated with tallow and digest
material. The lycopene enriched animal food product retained an
average of 68% of the added lycopene determined by HPLC (high
performance liquid chromatography). The results are shown in the
table below in which the actual lycopene is non isomerized or trans
lycopene.
15 TABLE 15 Batch No. Target Lycopene Actual trans lycopene No. 1
105-115 .mu.g/g 71.6 .mu.g/g No. 2 105-115 .mu.g/g 78.0 .mu.g/g
Average lycopene 74.8 .mu.g/g
[0094] As shown above, the duel component animal food product of
the present invention retained 68% of the added lycopene after
processing, which is significantly greater than the 20% retention
of lycopene found in a moncomponent pet food produced by an
extrusion process.
Example 14
[0095] In Example 14, two different batches of animal food product,
Formulation A and B, were produced in which three different
probiotic micro-organisms were added to the dual component animal
product. One kibble mixture was dried and the other was not subject
to drying. Suitable probiotic micro-organisms are well known to
those skilled in the art. The micro-organisms used in Example 14
were Bacillus coagulans, Enterococcus faecium and Streptococcus
thermophilus which were supplied by Chr. Hansen's Biosystems, 9015
West Maple, Milwaukee, Wis. 53214. The probiotic micro-organisms
are preferably in powdered, dried form; especially in spore form if
the micro-organism forms spores. The probiotic micro-organism can
also be encapsulated to further increase the probability of
survival.
[0096] The amount of Bacillus coagulans, Enterococcus faecium and
Streptococcus thermophilus added to the cream mixture portion of
the dual component animal food was twelve million CFU's/gram, this
resulting in a target of 100,000 CFU's/liter of intestinal fluid
per organism. The blended cream was pumped to the head of the
extruder die and then co-extruded with the shell material. The
co-extruded ropes were crimped into pillow or pocket shapes and
dried in a dryer. The dried animal food product was then coated
with tallow and digest material. The amount of probiotic
micro-organisms retained in the animal food product was determined
by viable plate counts(VPC) and reported as CFU/g with standard
deviations included. The results are shown in Tables 16 and 17
below.
16TABLE 16 Bacillus Enterococcus Formulation coagulans faecium A
Target (CFU/g) (CFU/g) Lot 15030A VPC (% recovery) (% recovery)
Kibble (no dry) 29 .times. 35 .+-. 5 .times. 121 6.2 .+-. 0.8
.times. 21 10E5 10E5 10E5 Kibble (dried) 29 .times. 28 .+-. 2
.times. 97 0.2 .+-. 0.1 .times. 0.6 10E5 10E5 10E5
[0097]
17TABLE 17 Bacillus Streptococcus Formulation coagulans
Thermophilus B Target (CFU/g) (CFU/g) Lot 15030B VPC (% recovery)
(% recovery) Kibble (no dry) 29 .times. 27 .+-. 2 .times. 93 8.2
.+-. 2.0 .times. 28 10E5 10E5 10E5 Kibble (dried) 29 .times. 29
.+-. 1 .times. 100 11.5 .+-. 1.3 .times. 40 10E5 10E5 10E5
[0098] As shown above the probiotic micro-organisms remain
extremely stable in the duel component animal food product of the
subject invention
[0099] In general, the proximate weight percent of elements for the
lipid center matrix of Examples 3-11 would be 36 wt % protein, 6 wt
% ash, 42 wt % fat, 10 wt % carbohydrate, and 6 wt % moisture. The
proximate weight percent for the raw batch meal used in the outer
shell prior to extrusion is about 13 wt % protein, 7 wt % ash, 6wt
% fat, 4 wt % fiber, 40 wt % carbohydrate, and 10 wt % moisture.
Fresh meat can be optionally added to the batch meal prior to
extrusion. The protein/carbohydrate ratio would be adjusted to
accommodate the meat addition, but the meat would nonetheless raise
the fat content. The final product would have a moisture content
less than about 12 wt % and a water activity below 0.6.
[0100] One skilled in the art will readily appreciate that the
present invention is well adapted to carry out the objects and
obtain the ends and advantages mentioned as well as those inherent
therein. The dual component animal food described herein are
presently representative of the preferred embodiments, are
exemplary and are not intended as limitations on the scope of the
invention. Changes therein and other uses will occur to those
skilled in the art which are encompassed within the spirit of the
invention and are defined by the scope of the claims.
* * * * *