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Edible thermoplastic and nutritious segmented pet chew

A thermoplastic, chewable technology, applied in the field of pet chews, can solve the problems of lack of nutritional value, unable to replace or supplement pet's daily diet, etc.

Inactive Publication Date: 2003-04-23
NATURAL POLYMER INT CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These chews lack nutritional value and are not intended to replace or supplement your pet's daily diet

Method used

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  • Edible thermoplastic and nutritious segmented pet chew
  • Edible thermoplastic and nutritious segmented pet chew
  • Edible thermoplastic and nutritious segmented pet chew

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Physical Properties of Edible Thermoplastics

[0082] Edible thermoplastics are made from combinations of vegetable protein and proteinaceous material compositions of animal origin with starch or carbohydrates. The ingredients were premixed in a high speed mixer (Henschel Mixers America, Inc., FM10 Heater Mixer) at room temperature for 3-4 minutes at mixer speed 1800 rpm. The ingredients were further processed using a Leistritz Micro-18 co-rotating twin-screw extruder with a 6 inch sheet die with 6 barrel zones.

[0083] Each zone has the following temperature profile: Zone 1 is about 90°C, Zone 2 is about 90-100°C, Zone 3 is about 110°C, Zone 4 is about 110°C, Zone 5 is about 90°C, and Zone 6 is about 85°C. Die temperature was about 80C. The screw speed was set at about 150 rpm. Die pressure was about 160-880 psi.

[0084] After extruding the sheets, ASTM standard test specimens were processed according to the American Society for Testing and Materials (ASTM D638-8...

Embodiment 2

[0109] Effects of starches, carbohydrates, and modifiers on the physical properties of thermoplastics

[0110] Table 2 presents the effect of starch, carbohydrates, and modifiers on the physical properties of edible thermoplastics. The composition and preparation method of the test sample are the same as in Example 1. The results are given in Table 2.

[0111] Samples 1 and 2 show that the combination of soy protein concentrate and wheat gluten with carbohydrates and wheat flour has higher tensile strength and Young's modulus than the combination of soy protein concentrate and wheat gluten with corn starch.

[0112] In sample 3, 5.3 wt.% sodium alginate was added as a modifier. The results showed that the tensile strength and Young's modulus were increased by adding sodium alginate.

[0113] In sample 4, carbohydrate gum (nutricol) was added as a modifier in an amount of 2.7 wt.% based on the total weight of sample 1. The results showed that the tensile strength and Youn...

Embodiment 3

[0121] The Effect of Moisture Content on the Physical Properties of Edible Thermoplastics

[0122] Table 3 presents the effect of moisture content on the physical properties of edible thermoplastics. Physical properties such as tensile strength and Young's modulus are increased by decreasing moisture content. The percent elongation decreases with decreasing moisture content in the test specimen.

[0123] Additionally, moisture content is important to the care and protection of edible thermoplastics. This example demonstrates that a moisture content of about 8-12 wt.% provides optimal physical properties while preventing spoilage.

[0124] table 3

[0125] Sample No. Composition 1 1 2 3 Soy protein concentrate (VF) 15.55 same same wheat gluten 15.55 same same gelatin 8.5 same same cornstarch 25.4 same same garlic powder 1.1 same same onion powder 1.1 same same lecithin 0.6 same same turkey grits 2.8 sam...

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Abstract

The present invention relates to an edible thermoplastic made from about 30 to 50 wt. % protein comprising a mixture of plant and animal derived protein, about 20 to 50 wt. % starch about 10 to 20 wt. % water, about 1 to 10 wt. % edible fiber, and about 0.5 to 3 wt. % metallic salt hydrate. When molded, the thermoplastic has good strength and stiffness and other physical properties. The edible thermoplastic may be molded in a variety of shapes including a segmented nutritional pet chew with a plurality of segments separated by a plurality of scores. The scores serve to structurally weaken the pet chew so that it may be broken into smaller pieces. When molded the edible thermoplastic has a density of about 1.2 to 1.5 g / cubic centimeters.

Description

field of invention [0001] The present invention relates to edible thermoplastics. More particularly, it relates to a pet chew made from an edible protein-based nutritional thermoplastic, and methods of use thereof. technical background [0002] For many people, dogs and other pets play an important role in providing companionship and security in the home environment. People are paying more attention to the health and hygiene of their pets. Pet chews are often used to help massage the gums and strengthen and clean your dog's or pet's teeth. [0003] Most pets are playful by nature, and that's all pet owners can tolerate with their pets. But this playful disposition can manifest itself in a destructive way. Pets can destroy shoes, furniture, drapes, and other items while displaying their playfulness. Since pets expend their playful energy on pet chews, pets are less likely to chew household items destructively. [0004] Chewing plays an important role in a dog's life. C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D1/00A01K11/00A01K15/02A01K29/00A23J3/26A23K1/00A23K1/10A23K1/14A23K1/16A23K1/175A23K1/18A23K1/20A23K10/28A23L1/00A23L1/0522A23L29/262A23P1/08A23P1/14C08L3/00C08L89/00
CPCY10S426/805A23K1/08A23J3/26A23L1/0534A23K1/1846A23K1/106A23K1/175A23K1/14A23L1/0522A23L1/0088C08L89/00A23P1/086A23L1/0067C08L3/00A23P1/144A23K1/1853A01K15/026A23K1/003A23K1/1631A23K10/26A23K10/28A23K10/30A23K20/147A23K20/20A23K40/20A23K40/25A23K50/40A23K50/42A23L29/212A23L29/262A23P20/20A23P30/34Y02P60/87C08L2666/02
Inventor 王树桓李北临埃弗里特·霍斯金斯陈呈文
Owner NATURAL POLYMER INT CORP
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