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Use of inorganic phosphate compounds as palatability enhancers of flavours generated by thermal reactions in wet pet foodstuffs

A phosphate compound, pet food technology, used in applications, food preparation, food processing, etc.

Inactive Publication Date: 2012-07-11
SPECIALITES PET FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Therefore, there is a need in the art for means and methods that can increase the palatability of wet pet foods and pet beverages without increasing production costs or complicating the production process to an unacceptable level

Method used

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  • Use of inorganic phosphate compounds as palatability enhancers of flavours generated by thermal reactions in wet pet foodstuffs
  • Use of inorganic phosphate compounds as palatability enhancers of flavours generated by thermal reactions in wet pet foodstuffs
  • Use of inorganic phosphate compounds as palatability enhancers of flavours generated by thermal reactions in wet pet foodstuffs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0155] 1. Embodiment 1: the embodiment of adding trisodium pyrophosphate to the sugar and amino acid in the block jelly product

[0156] 1.1. Production of block jelly products

[0157] Two kinds of block jelly products for cats were produced by the following method.

[0158] Product A - Control

[0159] Block products are produced using the following process:

[0160] - Frozen beef blood: 8%

[0161] -Chicken viscera: 5%

[0162] - Powdered hemoglobin: 0.25%

[0163] - Pork liver: 4%

[0164] - Frozen Poultry Mix (Natural Ratio of Turkey & Body, Neck, Legs, Head): 44%

[0165] - Fish by-products (salmon and cod cutting waste): 14.5%

[0166] - Wheat flour: 20%

[0167] - Wheat gluten: 1%

[0168] - Salt (NaCl): 0.3%

[0169] - Sodium nitrite: 0.6%

[0170] - Sodium tripolyphosphate: 0.5%

[0171] - Water: 1.85%

[0172] Raw materials (frozen beef blood, chicken viscera, pork liver, frozen poultry mix, fish by-products) were processed in a vertical cutter (Stephan...

Embodiment 2

[0187] 2. Embodiment 2: the embodiment of adding trisodium pyrophosphate to the sugar and amino acid in the block jelly-like product—other formulations

[0188] 2.1. Production of block jelly products

[0189] Two kinds of block jelly products for cats were produced by the following method.

[0190] Product A - Control

[0191] In addition to jelly with 14.467 kg of water, 23 g of caramel (SLB16000, Nigay, France), 45 g of carrageenan (Ceamgel 1843, Ceamsa, Spain), 105 g of a mixture of galactomannan and yellow pigment (Matgum CG7, Alliance Gums & lndutriesSA, France), 180 grams of xylose (AMC Chemicals, UK) and 180 grams of glycine (AMC Chemicals, UK), the production process is the same as that of Product A in Example 1.

[0192] Product B

[0193]In addition to jelly with 14.377 kg of water, 45 g of carrageenan (Ceamgel 1843, Ceamsa, Spain), 105 g of a mixture of galactomannan and yellow pigment (Matgum CG7, Alliance Gums & lndutries SA, France) , 180 grams of xylose (AM...

Embodiment 3

[0200] 3. Embodiment 3: the embodiment of adding sugar and amino acid in the food product that contains trisodium pyrophosphate in block jelly product

[0201] 3.1. Production of block jelly products

[0202] Two kinds of block jelly products for cats were produced by the following method.

[0203] Product A - Control

[0204] In addition to jelly with 14.737 kg of water, 23 g of caramel (SLB 16000, Nigay, France), 45 g of carrageenan (Ceamgel 1843, Ceamsa, Spain), 105 g of galactomannan and yellow pigment Mixture (Matgum CG7, Alliance Gums & lndutries SA, France) and 90 g of trisodium pyrophosphate Na 3 HP 2 o 7 (Budenheim, Germany), the production process is the same as that of product B in Example 1.

[0205] Product B

[0206] In addition to jelly with 14.377 kg of water, 23 g of caramel (SLB 16000, Nigay, France), 45 g of carrageenan (Ceamgel 1843, Ceamsa, Spain), 105 g of galactomannan and yellow pigment Mixture (Matgum CG7, Alliance Gums &lndutries SA, France), 1...

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PUM

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Abstract

The present invention concerns means and methods for obtaining an edible or drinkable wet pet foodstuff having enhanced palatability, by heating an edible or drinkable foodstuff preparation comprising : - at least one inorganic phosphate compound, preferably at least one inorganic pyrophosphate; and - at least one thermal reaction-generated flavour and / or aminoacid and reducing sugar precursors thereof.

Description

technical field [0001] The present invention relates to palatability enhancers for pet wet foods and beverages. [0002] More specifically, the present invention provides means and methods of eating or drinking wet pet food with enhanced palatability by heating an eating or drinking food product comprising: [0003] - at least one inorganic phosphate compound, preferably at least one inorganic pyrophosphate; and [0004] - Flavors and / or amino acid and reducing sugar precursors thereof produced by at least one thermal reaction. Background technique [0005] Pet food manufacturers are constantly looking for foods that combine high nutritional value, high palatability and low production costs. [0006] The pet foods available on the market to date can be divided into three groups according to their moisture content: [0007] - high-moisture foods (usually foods containing at least 50% water), typical examples of which are canned foods; [0008] - dry or low-moisture foods ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/18A23K1/16A23L1/227A23K1/17A23K20/195A23L27/21
CPCA23L1/2275A23K1/1643A23K1/1866A23K1/1634A23K1/1755A23K20/142A23K20/163A23K20/26A23K50/48A23L27/215Y10S426/805
Inventor E·佩特洛特A·德拉图尔特I·吉耶
Owner SPECIALITES PET FOOD