Low density edible animal chews and methods of making same

Abstract

Edible chews for pets have a low density (e.g. about 1.0 Kg/L or less) and a smooth exterior surface. One method by which the low density and the smooth exterior surface can be achieved uses a modified extrusion die to increase shear and restrict surface bubbles. Another method by which the low density and the smooth exterior surface can be achieved uses an extruder screw with a modified profile that holds a dough longer therein to create a whipping effect resulting in more bubble nucleation sites and hence a more uniform cellular matrix. The puffed (expanded) product was experimentally tested and provided better dental cleaning scores than a current unexpanded similarly formulated commercial dental product.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]This application claims priority to U.S. Provisional Application No. 62 / 083,567 filed Nov. 24, 2014, the disclosure of which is incorporated herein by this reference.BACKGROUND[0002]The present disclosure relates generally to low density edible chews having a cellular matrix that provides sufficient bite depth to facilitate mechanical teeth cleaning and further relates to methods of making such chews. More specifically, the present disclosure is directed to edible chews having a low density and a smooth exterior surface that can be achieved by modifying an extrusion process.[0003]Animal chew toys are designed to entertain the animal, combat animal boredom, prevent destructive animal chewing behavior, and provide an outlet for an animal's innate chewing instinct. Generally, animal chew toys are made from plastic or other material that cannot be eaten by the animal. Animals typically tire of non-edible animal chew toys after a short period ...

AI Technical Summary

Benefits of technology

[0006]The present disclosure provides edible chews having a low density (e.g. about 1.0 Kg / L or less) and a smooth exterior surface. As a non-limiting example, the low density and the smooth exterior surface can be achieved by modifying an extrusion die to restrict surface bubbles. As another non-limiting example, the low density and the smooth exterior surface can be achieved by modifying the profile of an extruder screw to hold a dough longer therein, to create a whipping effect resulting in more bubble nucleation sites and hence a more uniform cellular matrix. In both of these examples, the effect can be enhanced by adding a bicarbonate such as sodium bicarbonate to produce smaller foam cells.

Problems solved by technology

Moreover, non-edible animal chew toys provide no nutritional value to the animal and are limited in providing a health benefit to the animal.

Edible chews have been developed, but they are based on expensive ingredients, mainly pre-gelatinized rice or corn, which have a negative impact on the manufacturing cost.

Furthermore, known edible chews have relatively poor dental efficacy (around 30-35% tartar build up reduction) for two potential reasons: their limited thickness (the teeth do not penetrate very deeply into the chew before breakage) and their limited duration.

However, to the best knowledge of the present inventors, there is no known solution to obtain highly performing and appealing low density chews, especially from formulae based on pre-gelatinized starches.

In this regard, the expansion of pre-gelatinized starches is difficult to monitor, and the final product shape is difficult to control.

For example, the final product has a very rough surface and a burgeoning structure that is unsatisfactory.

In this regard, standard extrusion dies with a smooth surface, whatever the shape, lead to an unappealing product surface with numerous blisters (“toad skin”).

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