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Palatability enhancers comprising amino reactants and carbonyl compounds for use in cat food

Inactive Publication Date: 2017-04-27
SPECIALITES PET FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a method for making a cat food that is more tasteful.

Problems solved by technology

For example, a palatability enhancer effective in dry pet foods is usually not effective when used in semi-dry or wet pet foods.
Moreover, a palatability enhancer effective with dogs is often not effective with cats.
Indeed, cats are particularly known as being finicky because of their high susceptibility to food palatability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

t of the Palatability-Enhancing Effect of Liquid PECs Including Liquid PEs Characterized by their Ratio AAS / AAT

[0174]1.1. In this Example, 8 liquid PEs characterized by different AAS / AAT ratio values were prepared.

[0175]The formulations of PEs 1, 2, 3, 4, 5, 6, 7, and 8 are described in Table 1 below wherein percentages are expressed by weight of the PEs.

TABLE 1Formulation of PEPE 1PE 2PE 3PE 4PE 5PE 6PE 7PE 8Free amino acid17.2317.2317.2317.23mixture 1Free amino acid18.32mixture 2Free amino acid17.00mixture 3Free amino acid19.31mixture 4Free amino acid16.22mixture 5Carbonyl15.0715.0715.0715.07compound 1 = monosaccharide aCarbonyl62.5 62.5 75  75  compound 2 = material containingcarbonyl groups *Water38.2438.2438.2438.24Carrier20.2720.2729.46 7.77 6.6829.6927.3830.47(Maltodextrine)AAS / AAT ratio     3.16%    3.16%    3.16%    3.16%    8.90%   12.80%   14.01%   46.62%* Carbonyl compound 2: contained minimum 25% of mono- and / or disaccharides and / or oligosaccharides.

[0176]The formulatio...

example 2

t of the Palatability-Enhancing Effect of Dry PECs including dry PEs characterized by their ratio AAS / AAT

[0187]2.1. In this Example, the palatability-enhancing effect of a dry PEC containing dry poultry digest of the SPF commercial range and different amounts of a dry PE was assessed.

[0188]Dry PE 9 comprised an amino reactant characterized by an AAS / AAT ratio of 3.60%.

[0189]The formulation of dry PE 9 is described in Table 6 below wherein percentages are expressed by weight of PE 9.

TABLE 6Formulation of PEPE 9Baker's yeast extract37.5Carbonyl compound 2* = material62.5containing carbonyl groups*Carbonyl compound 2: contained minimum 25% of mono- and / or disaccharides and / or oligosaccharides

[0190]Dry PE 9 was prepared using the following method.

[0191]The ingredients of PE 9 were mixed and the pH was adjusted to a value of 7.5 by addition of NaOH solution. The mixture was heated at 120° C. during 20 minutes. Then, the temperature was cooled down at less than 40° C. The resulting produc...

example 3

t of the Palatability-Enhancing Effect of Liquid PECs Including Liquid PEs Characterized by their Ratio AAS / AAT and by their Carbonyl Compound Profile

[0196]3.1. In this Example, 3 liquid PEs containing different types and amounts of carbonyl compounds were prepared.

[0197]Liquid PEs 10, 11, and 12 comprised an amino reactant having an AAS / AAT ratio of 3.60%.

[0198]The formulations of liquid PEs 10, 11, and 12 are described in Table 10 below wherein percentages are expressed by weight of the PEs.

TABLE 10Formulation of PEPE 10PE 11PE 12Baker's yeast extract37.537.537.5Carbonyl compound 1 =12.515.5Monosaccharide aCarbonyl compound 3 =31.0Monosaccharide bCarbonyl compound 4 =15.5DisaccharideWater31.031.531.5Carrier (Maltodextrine)19.0Liquid PEs 10, 11, and 12 were prepared using the following method.

[0199]The ingredients of PE 10, 11, or 12 were mixed and the pH was adjusted to a value of 7.5 by addition of NaOH solution. The mixtures were heated at 120° C. during 20 minutes. Then, the te...

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PUM

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Abstract

The present invention concerns a non-fatty palatability enhancer for use in cat food comprising an amino reactant having a ratio AAS / AAT of sulfur-containing free amino acids (AAS) to total free amino acids (AAT) from 1 to 12.8% by weight, and a carbonyl composition comprising more than 20% up to 100% by weight of monosaccharides and / or disaccharides and / or oligosaccharides.

Description

[0001]The present invention generally relates to the field of pet food and is more specifically focused on cat food.[0002]More precisely, the present invention concerns a non-fatty palatability enhancer for use in cat food comprising an amino reactant having a ratio AAS / AAT of sulfur-containing free amino acids (AAS) to total free amino acids (AAT) from 1 to 12.8% by weight, and a carbonyl composition comprising more than 20% and up to 100% by weight of monosaccharides and / or disaccharides and / or oligosaccharides.BACKGROUND OF THE INVENTION[0003]Pets are well taken care of by their owners which provide them a proper selection of foods. Those foods include not only pets' usual nutritionally-balanced diet, but also supplements, treats, and toys. Pets, like humans, are attracted to and eat more regularly and easily foods which they find palatable. Therefore, palatability enhancers (PEs) are extremely important for animal consumption. Animal foods such as pet foods typically contain fla...

Claims

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Application Information

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IPC IPC(8): A23K50/40A23K20/147A23K20/163A23K20/142A23L27/21
CPCA23K50/40A23K20/163A23K20/147A23K20/142A61P1/00A61P43/00A23K10/00A23K20/00A23L27/215
Inventor CAMBOU, STEPHANIENICERON, CECILE
Owner SPECIALITES PET FOOD
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