Palatable animal food composition

Abstract

The present disclosure relates to the field of palatabity. In particular, the present disclosure relates a palatable food composition for a companion animal including from about 11% to about 50%, by weight, of fat, wherein from about 1.5% to about 90%, by weight of the fat content, is butterfat.

Description

PALATABLE ANIMAL FOOD COMPOSITIONCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to European patent application no. EP 24159033.0, filed on February 22, 2024, which is incorporated herein by reference in its entirety.FIELD OF THE DISCLOSURE

[0002] The present disclosure relates to the field of palatability. In particular, the present disclosure relates to palatable food compositions for companion animals, especially for canine and / or feline.BACKGROUND OF THE DISCLOSURE

[0003] Pet food industry is continually trying to improve pet foods to make them more palatable while keeping their nutritional qualities and proper preservation properties during storage.

[0004] Palatability is critical for manufacturers to consider when formulating a nutritionally complete and balanced animal food. Foods for dogs and cats can be made more palatable through various means, such as ensuring freshness of the raw materials, adding palatability enhancers, and determining how palatability enhancers are optimally applied during the animal food manufacturing process. Palatability enhancers are used to affect taste, smell, and texture of animal food compositions. While many palatability enhancers have been proposed over the years, they are not always backed by thorough research to understand their acceptability among animals, especially pets, and animal owners.

[0005] A well-known palatability enhancer is fat from animal source, such as from beef, poultry and pork.

[0006] Palatability enhancers can be artificial flavorings and the potential efficacity of these palatant materials in food compositions for animal consumption is not predictable. For instance, a potential palatability enhancer should be compatible with the composition during processing and packaging, it should possess a practical extended shelf-life. The palatability enhancer should be pleasant for the sense of the animal when includes in the overall food composition. The palatability enhancer shouldbe compatible with the animal after ingestion such that it does not cause any significant problems to the animal, particularly gastrointestinal problems, or allergenic problems.

[0007] Besides, dry food compositions for companion animals, commonly referred to as kibbles, while being the most popular, are the least palatable. Consequently, palatants as a flavor enhancer are generally incorporated into these dry food compositions to enhance their acceptability to companion animals.

[0008] In addition, companion animal owners are increasingly interested in solutions which allows avoiding, or at least limiting, the use of synthetic material in the food composition of their companion animal, such as, for instance, dry palatability enhancers or dry food aromas often in powder form. Palatability enhancers that come from a natural source or offer specific nutritional benefits are now more preferred. Animal owners are keen on knowing what the ingredients are in their pets’ food and where they are derived from.

[0009] For instance, US 2015 / 0056347 describes the use of a palatability enhancing composition comprising at least one dry food aroma, typically in a form of a powder, in a pet food product, for improving appeal to pet owners while at least maintaining palatability to pets of said pet food product. Notwithstanding, such a palatability dry food aroma needs to be integrated in the food composition with at least one other food enhancer and cannot be integrated in a food composition “as is”. Such food aroma is obtained by chemical synthesis or by fermentations before using in the formulation of the food composition.

[0010] US 2016 / 0029668 relates to palatant compositions derived from fats, oils or fatty acids using in particular cacao butter in an amidation process.

[0011] Therefore, there is a need for novel solutions to enhance the palatability of a food composition without chemically transformed food enhancers.

[0012] There is still a need for further solutions capable of increasing the palatability of food compositions for consumption by a companion animal.

[0013] There is still a need for further solutions capable of increasing the palatability of dry food compositions, in particular kibbles, for consumption by a companion animal.

[0014] There is still a need for further solutions capable of increasing the palatability of wet food compositions for consumption by a companion animal.

[0015] The present disclosure has for purpose to satisfy all or part of the abovementioned needs.SUMMARY OF THE DISCLOSURE

[0016] A first aspect of the present disclosure relates to a palatable food composition for a companion animal, including from about 1% to about 50%, by weight, of fat, wherein the fat content includes at least about 0.25%, by weight of the fat content, of butterfat.

[0017] In some embodiments, the palatable food composition as described herein, can include from about 1% to about 40%, by weight, of fat.

[0018] An aspect of the present disclosure also relates to a palatable food composition for a companion animal, including from about 11% to about 50%, by weight, of fat, wherein the fat content includes from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

[0019] In some embodiment, the fat content of the palatable food composition as described herein can include from about 0.25% to about 90%, preferentially from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0020] For example, a palatable food composition as described herein including from about 1% to about 50%, by weight of fat, can include butterfat in an amount of about 0.25%, or about 0.5%, or about 0.8%, or about 1.0%, about 1.5%, or about 2%, or about 2.5%, or about 3%, or about 3.5%, or about 4%, or about 4.3%, or about 5%, or about 5.2%, or about 6.1%, or about 6.3%, or about 6.6%, or about 7.0%, or about 7.6%, or about 8.0%, or about 8.5%, or about 9.0%, or about 9.5%, or about 10.5%, or about 11%, or about 12%, or about 13%, or about 14%, or about 15.1%, or about 15.8%, or about 16.6%, or about 17.8%, or about 18.2%, or about 18.8%, or about 19%, or about 20%, or about 25%, or about 28.6%, or about 30%, or about 35%, or about 40%, or about 45%, or about 50%, or about 55%, or about 60%, or about 62.9%, or about 65%, or about 70%, or about 75%, or about 80%, by weight of the fat content.

[0021] In some embodiment, the fat content of the palatable food composition as described herein can include from about 1.5% to about 90%, by weight of the fat content, of butterfat.

[0022] In some embodiment, a palatable food composition as described herein can be a nutritionally complete and balanced food composition. In such an embodiment, the complete and balanced food composition can include from about 1% to about 40%,by weight, of fat, wherein the fact content can include from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0023] In some embodiment, a palatable food composition as described herein can be a functional complement. In such an embodiment, the functional complement can include from about 1% to about 50%, by weight, of fat, wherein the fact content can include from about 0.25% to about 100%, by weight of the fat content, of butterfat.

[0024] In some embodiments, a palatable food composition as described herein, including fat, can include a butterfat source which can be selected from at least one butter-compound.

[0025] In some embodiments, a butter-compound can include at least about 10%, or at least about 20%, or at least about 30%, or at least about 40%, or at least about 50%, or at least about 60%, or at least about 70%, or at least about 80%, or at least about 90%, or at least about 99%, by weight of the total butter-compound, of butterfat.

[0026] In some embodiments, a butter-compound can include at least about 90%, by weight of the total butter-compound, of butterfat.

[0027] In some embodiments, a butter-compound can include at least about 99%, by weight of the total butter-compound, of butterfat.

[0028] In some embodiments, a butter-compound can be in a liquid form, a creamy form, a ghee form, a powder form and / or in a melted form.

[0029] In some embodiments, a butter-compound can be in a liquid form, a creamy form, a ghee form, and / or in a melted form.

[0030] In some embodiments, a butter-compound can be selected from, without limitation, butter, concentrated butterfat, clarified butter, white butter, fractionated butter, maturated butter, ghee, toffee butter, dulce, salted butter caramel, sweet cream butter, cultured cream butter, sweet sour cream butter, cultured sour cream butter, dehydrated butter, hydrolysed butter, browned butter, or a combination thereof.

[0031] In some embodiments, a butter-compound can be selected from a concentrated butterfat, a hydrolysed butter, a browned butter or a combination thereof.

[0032] In some embodiments, a butter-compound can consist of a concentrated butterfat.

[0033] In some embodiments, an additional fat, other than butter-compound, used in a food composition as described herein can be selected from, without limitation, poultry fat, chicken fat, turkey fat, pork fat, lard, tallow, beef fat, vegetable oils, corn oil,soy oil, cottonseed oil, palm oil, coconut oil, palm kernel oil, linseed oil, canola oil, rapeseed oil, fish oil, menhaden oil, anchovy oil, olestra, or a combination thereof.

[0034] In some embodiments, a palatable food composition as described herein can be a dry food composition, a wet food composition, or a semi-moist food composition.

[0035] In some embodiments, a palatable food composition as described herein can include a protein source.

[0036] In some embodiments, a protein source can be selected from, without limitation, chicken meals, chicken, chicken by-product meals, lamb, lamb meals, pork, turkey, turkey meals, beef, beef by-products, viscera, entrails, white fish, venison, soybean meal, soy protein isolate, soy protein concentrate, corn gluten meal, corn protein concentrate or a combination thereof.

[0037] According to a further aspect, the present disclosure relates to a palatable dry food composition, having from about 5% to about 12%, by weight of moisture, for a companion animal including:- from about 2% to about 30%, by weight, of fat,- from about 5% to about 45%, by weight, of protein, wherein the fat content includes (a) from about 0.25% to about 50%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

[0038] According to a further aspect, the present disclosure relates to palatable wet food composition, having from about 50% to about 90%, by weight of moisture, for a companion animal including:- from about 5% to about 40%, by weight, of fat,- from about 1% to about 60%, by weight, of protein,Wherein the fat content includes (a) from about 0.5% to about 80%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

[0039] In some embodiments, a companion animal, for which a food composition as described herein is intended, can be a canine or a feline.

[0040] In some embodiments, a companion animal can be, in particular, a dog or a cat.

[0041] According to a further aspect, the present disclosure relates to a method for improving the palatability of a food composition for a companion animal, saidmethod including a step of incorporating at least about 0.25%, by weight of the fat content, of butterfat in the preparation of the food composition.

[0042] According to a further aspect, the present disclosure relates to a method for improving the palatability of a food composition for a companion animal, including from about 11% to about 50% by weight of fat, said method including a step of incorporating from about 1 .5% to about 90%, by weight of the fat content, of butterfat in the preparation of the food composition.

[0043] According to a further aspect, the present disclosure relates to a method for improving the palatability of a food composition for a companion animal, said method including a step of replacing at least about 0.25%, by weight of the fat content, by butterfat in the preparation of the food composition.

[0044] According to a further aspect, the present disclosure relates to a method for improving the palatability of a food composition for a companion animal, including from about 11 % to about 50% by weight of fat, said method including a step of replacing from about 1.5% to about 90%, by weight of the fat content, by butterfat in the preparation of the food composition.

[0045] According to a further aspect, the present disclosure relates to a method for improving the palatability of a dry food composition for a companion animal, said method including a step of applying at least one coating layer including fat, wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0046] According to a further aspect, the present disclosure relates to a method for improving the palatability of a dry food composition for a companion animal, including from about 11% to about 50% by weight of fat, said method including a step of applying at least one coating layer including fat, wherein the fat content includes from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

[0047] According to a further aspect, the present disclosure relates to a method for manufacturing a dry food composition which is palatable for a companion animal, said method including a step of applying at least one coating layer, including fat, wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0048] According to a further aspect, the present disclosure relates to a method for manufacturing a dry food composition which is palatable for a companion animal, said method including a step of applying at least one coating layer, including fat, whereinthe fat content includes from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

[0049] According to a further aspect, the present disclosure relates to a method for improving the palatability of a dry food composition for a companion animal, said method including a step of incorporating by inclusion from about 0.05% to about 20%, by weight, of at least one butter-compound within the dry food composition.

[0050] According to a further aspect, the present disclosure relates to the use of butterfat for improving the palatability of a food composition including fat, wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0051] According to a further aspect, the present disclosure relates to the use of butterfat for improving the palatability of a food composition, including from about 11% to about 50% by weight of fat, which is palatable for a companion animal, wherein the fat content includes from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

[0052] According to a further aspect, the present disclosure relates to the use of butterfat for manufacturing a food composition, including fat, which is palatable for a companion animal, wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0053] According to a further aspect, the present disclosure relates to the use of butterfat for manufacturing a food composition, including from about 11% to about 50% by weight of fat, which is palatable for a companion animal, wherein the fat content includes from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

[0054] According to a further aspect, the present disclosure relates to a palatable food composition for a companion animal as described herein obtainable by a method for manufacturing a palatable food composition, as described herein, or obtainable by a method of improving the palatability of a food composition, as described herein.DETAILED DESCRIPTION OF THE DISCLOSURE

[0055] The present disclosure provides a palatable food composition for a companion animal including butterfat. It is provided herein experimental evidence, based on companion animal studies, that the palatability of a food composition, generally conferred by palatability enhancers, can be significantly improved by usingbutterfat, such butterfat can originate from at least one butter-compound or butter as such.

[0056] Such at least one butter-compound is produced only from raw materials, without mixing with any, or at least limit, synthetic artificial compounds. A buttercompound as a source of butterfat has also the advantage of being able to be used in different types of food compositions such as a dry, semi-moist and wet food composition.

[0057] More particularly, it is demonstrated that the palatability of a food composition for a companion animal can be significantly improved when the food composition is coated with a coating layer including fat, wherein the fat content includes at least about 0.25%, and preferentially from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0058] Finally, the present food composition described herein is based on the replacement of a portion of the total fat content of a food composition, such as a commercial food composition, with a certain amount of butterfat. Contrary to the current methods described by cited prior art, which involve adding a palatability enhancer or 'palatant' containing butterfat as an extra component, the inventor’s approach integrates butterfat directly into the composition itself as a nutritional ingredient.Definitions

[0059] The terms or expressions used in the present disclosure generally have their ordinary meanings in the art, within the context of this disclosure and in the specific context where each term is used. Certain terms or expressions are discussed below, or elsewhere in the specification, to provide additional guidance in describing the compositions and methods of the disclosure and how to make and use them.

[0060] Exemplary methods and materials are described below, although methods and materials similar or equivalent to those described herein can also be used in the practice or testing of the present disclosure. Further, unless otherwise required by context, singular terms or expressions shall include pluralities and plural terms shall include the singular.

[0061] Units, prefixes, and symbols are denoted in their International System of Units (SI) accepted form. Numeric ranges are inclusive of the numbers defining the range. The headings provided herein are not limitations of the various aspects of thedisclosure. Accordingly, the terms or expressions defined immediately below are more fully defined by reference to the specification in its entirety.

[0062] All publications and other references mentioned herein are incorporated by reference in their entirety.

[0063] As used in the specification and the appended claims, the singular forms “a,” “an” and “the” include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to “a compound” can include a mixture of at least two compounds.

[0064] As used herein, the terms “include”, “including”, “comprise”, “comprising”, or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a composition, a compound, a process, or a method, that includes a list of nutrients, ingredients, steps, or elements does not include only those nutrients, ingredients, steps, or elements (such as a composition of matter or a method step) but can include other nutrients, ingredients, steps, or elements not expressly listed or inherent to such composition, process, or method. The term “consisting of” implies the inclusion of the stated element(s), to the exclusion of any additional elements. The term “consisting essentially of” implies the inclusion of the stated elements, and possibly other element(s) where the other element(s) do not materially affect the basic and novel characteristic(s) of the disclosure. It is understood that the different embodiments of the disclosure using the term “comprising” or equivalent cover the embodiments where this term is replaced with “consisting of” or “consisting essentially of”.

[0065] In the present specification, when it is specified that the food composition comprises from about X% to about Y% of ingredient A, by weight, it means that said food composition is including ingredient A in an amount ranging from about X% to about Y% by weight.

[0066] In the detailed description herein, references to “embodiment,” “an embodiment,” “one embodiment,” “in various embodiments,” “in some embodiments,” or any other variation thereof, indicate that the described embodiment(s) can include a particular feature, structure, or characteristic, but every embodiment might not necessarily include the particular feature, structure, or characteristic. Moreover, such phrases are not necessarily referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with an embodiment, it is submitted that it is within the knowledge of one skilled in the art to affect such feature, structure, or characteristic in connection withother embodiments whether or not explicitly described. After reading the present description, it will be apparent to one skilled in the relevant art(s) how to implement the disclosure in alternative embodiments.

[0067] The term “about”, as used herein, means within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, i.e., the limitations of the measurement system. In general, the term “about” can modify a numerical value above and below the stated value by a variance of, for instance, 10 percent, up or down (higher or lower). In some embodiments, the term indicates deviation from the indicated numerical value by ±15%, ±10%, ±5%, ±4%, ±3%, ±2%, or ±1%.

[0068] Within the disclosure, the term ‘significantly” used with respect to change intends to mean that the observed change is noticeable and / or it has a statistical meaning.

[0069] As used herein, the terms “animal”, “pet” or “companion animal” can be used interchangeably to refer to domestic animals. In particular, a companion animal can refer to a canine and / or a feline. In some embodiments, a canine can be a dog and a feline can be a cat.

[0070] As used herein, the term “food composition” covers all of foodstuff; diet; food; or a material containing at least proteins, carbohydrates and / or fats; which is used in the body of an organism to sustain growth, repair and vital processes; and / or to furnish energy for a companion animal. A food composition as described herein can also contain supplementary substances or additives, for example, minerals, vitamins and condiments (See Merriam-Webster’s Collegiate Dictionary, 10thEdition, 1993). A food composition according to the present disclosure can consist of a nutritionally complete and balanced food composition or a functional complement. The food composition as described herein can be preferably a cooked product. The food composition as described herein can incorporate meat or animal derived material. In particular, a meat or animal derived material can include beef, chicken, turkey, lamb, fish, blood plasma, marrow bone, or one or more thereof. The food composition alternatively can be meat free. In particular, the food composition can include a meat substitute such as soya, maize gluten or a soya product, in order to provide a protein source.

[0071] As used herein, the term “fat” or “fats” refers to the total amount of digestible, partially digestible and nondigestible fats or oils that are present in a foodproducts or compositions. As used herein, the term “fat” encompasses “lipid” and “oil”. Fat can consist of the fat content of a food composition and comprises one or more fat providing from different source of fat, such as butter, meat, and / or vegetal sources.

[0072] As used herein, the term “butterfat”, also called “milkfat”, means the fatty portion of milk. Butterfat is a dairy butterfat.

[0073] As used herein, a “dry” animal food composition has a moisture content of about 12% by weight or less, such as a moisture content ranging from about 5% to about 12% by weight, relative to the total weight of the food composition. Dry animal food compositions can be formed by an extrusion process. A dry food composition is formed of a core and most of the time a coating layer.

[0074] As used herein, the term "core" means the particulate pellet of a dry animal food composition, such as a kibble, and is typically formed from a core matrix of ingredients. The particulate pellet can be coated to form a coating on a core. The core can be without a coating or can be with a partial coating. In an embodiment without a coating, the particulate pellet can comprise the entire dry animal food composition. A core can comprise farinaceous material, proteinaceous material, and mixtures and a combination thereof.

[0075] As used herein, the term "coating" or “coating layer” means a partial or complete covering, typically on a core, that covers at least a portion of a surface, for example a surface of a core. In one example, a core can be partially covered with a coating such that only part of the core is covered, and part of the core is not covered and is thus exposed. In another example, the core can be completely covered with a coating such that the entire core is covered and thus not exposed. Therefore, a coating layer can cover from a negligible amount up to the entire surface. In some embodiments, a butter-derived product can be suitable for the preparation of a coating layer for a dry food composition. For example, butterfat can be added to a dry food composition by coating.

[0076] As used herein, a “semi-moist” animal food composition has a moisture content ranging from about 15% to about 50% by weight, relative to the total weight of the food composition. A semi-moist food composition is generally the final product of a process allowing a moisture content value that is intermediate between a dry food composition and a wet food composition.

[0077] As used herein, a “wet” animal food composition can have a moisture content of about 90% or less by weight, such as a moisture content ranging from about 50% to about 90% by weight, relative to the total weight of the food composition.

[0078] As used herein, “nutritionally complete and balanced” or “complete and balanced” in the context of a food composition means that the food composition includes all the essential nutrients in appropriate proportions to meet a companion animal’s dietary requirements for maintaining overall health and well-being. A nutritionally complete and balanced food composition can maintain the body weight of the cat without significant change with the Body Condition Score (BCS). A nutritionally complete and balanced cat food composition ensures that the cat receives all the necessary nutrients for optimal health, minimizing the risk of nutritional deficiencies or imbalances that could lead to health issues over time. Specifically, a nutritionally complete and balanced food composition contains all known required nutrients for the intended recipient of the food composition, in all appropriate amounts and proportions based, for example, on recommendations of recognized and competent authorities in the field of animal nutrition, such as the Association of American Feed Control Officials (AAFCO) or the European Pet Food Industry Federation (FEDIAF), for complete and balanced pet nutrition. Therefore, a nutritionally adequate food composition is a feed with which the said companion animal can be fed as the sole ration and is capable of sustaining life without additional food (except water). Illustratively, a nutritionally complete and balanced food composition as described herein can include, but is not limited to, protein, crude fat, ash, crude fiber, starch, calcium, phosphorus, sodium, chloride, potassium, magnesium, iron, water, copper, manganese, zinc, selenium, vitamin A, vitamin D3, vitamin B1 , vitamin B2, vitamin B6, vitamin B12, vitamin B7, vitamin B9, cholin chloride, arachidonic acid, W3 fatty acid and W6 fatty acid.

[0079] As used herein, the term “functional complement” refers to a food composition which provides nutritional components that are important for health maintenance. These food compositions contain compounds that are biologically active or bioavailable, such as probiotics, amino acids, multivitamins, and antioxidants, and often are found to be useful for the treatment of disease and disorders or the maintenance of normal health states. Functional complements are not nutritionally complete food compositions, meaning that a functional complement does not provide the complete and balanced nutritional requirements to a companion animal.

[0080] The term “palatability” or “palatant” means a relative preference of an animal for one food composition compared to another food composition which are proposed to the animal at the same time. Palatability refers to the overall willingness of an animal to eat a certain food composition. Advantageously, but not necessarily, palatability further refers to the capacity of the eaten food composition to satisfy the animal. Whenever an animal shows a preference, for example, for one of two or more food compositions, the preferred food composition is more “palatable”, and has “enhanced palatability”. The relative palatability of one food composition compared to one or more other food compositions can be determined, for example, in side-by-side, free- choice comparisons, e.g., by relative consumption of the food compositions, or other appropriate measures of preference indicative of palatability. It can advantageously be determined by a standard testing protocol in which the animal has equal access to both food compositions such as a test called “two-bowl test”. Such preference can arise from any of the animal’s senses, but typically is related to, inter alia, taste, aftertaste, smell, mouth feel and / or texture. In the context of the present disclosure, a food composition as described herein, including butterfat, has an improved palatability compared to a food composition without butterfat.

[0081] As used herein, the term “palatability enhancer” means any material useful for enhancing the attractiveness and / or palatability of a food composition to a companion animal. Thus, a palatability enhancer can contribute to initial food appeal, for a companion animal, by its smell or odor; and / or to continued consumption by its smell, its taste, its after-taste and / or its texture. A material that enhances the attractiveness and / or palatability of a food composition can be, but is not limited to, a composition, a compound or a raw material that is both compatible with the food composition during processing and packaging, and compatible with the companion animal after ingestion, such as that it does not cause any significant issues for the companion animal. Such a material can be chemically synthesized. For instance, such a material can include, but is not limited to, a flavor, a fragrance, a chemical molecule, an aroma, an extract (e.g. yeast), a digest, a hydrolysate (e.g. poultry liver), a source of protein (e.g., poultry meal), a source of carbohydrate (e.g. rice flour), an aromatic cocktail, an alcohol, a fat or the like. A palatability enhancer can be a single material or a blend of materials. In some embodiments, a palatability enhancer can refer to a material which can be presented in a liquid form, a jelly form, a foam form, an oily form,a gel form, a solid form, a patch form, a powder form, a tab, an encapsulated form or any other suitable presentation.

[0082] As used herein, the term “attractiveness” refers to an aspect of palatability relating to the smell and / or aspects of a food composition that influence a companion animal to try and / or consume the food composition.

[0083] As used herein the term “providing” comprises selling, supplying, administering, or feeding a companion animal.

[0084] The term “weight percent” or “wt %” or “by weight” is meant to refer to the quantity by weight of a constituent / component / ingredient in a food composition as a percentage of the total weight of the food composition. More specifically, as used herein, unless specifically provided otherwise, the term “%, by weight,” or “%, in weight,” means the quantity in percentage by weight of the food composition on dry matter basis. Any exception will be clearly specified in the present specification. When the “%, by weight,” does not refer to the food composition but to another referential, such as a specific component of the food composition, it will be specified. For example, when the present specification is making reference to a fat content including a certain % butterfat regarding the total amount of fat, it is specified “%, by weight, of the fat content”. In a similar way, if the % by weight is not expressed on a dry matter basis, it will also be specified in the specification.

[0085] The expression “dry matter (DM) basis” must be interpreted as a method of expressing the concentration of a nutrient or a component / ingredient in a food composition by expressing its concentration relative to its dry matter content (the concentration remaining once the moisture has been taken out). At the opposite, the expression “as fed” must be interpreted as a method of expressing the concentration of a nutrient or a component / ingredient in a food composition by expressing its concentration in the state it is fed, which includes moisture.

[0086] According to the present specification, the expression “butter” shall encompass any dairy product of the type of emulsion water in butterfat, preferentially obtained by physical processes with at least about 82% by weight of butterfat. As a non- limitative example, butter can include constituents of dairy origin with, for 100 grams of finished product, a minimum of about 82 grams of butterfat, a maximum of about 2 grams of non-fat dry matter and a maximum of about 16 grams of water. Butter can be produced from the milk of a mammal animal, preferably a ruminant mammal animal. The terms “milk butter”, “butter” or “dairy butter” can be used interchangeably herein.Butter can be obtained by conventional churning of the milk or cream or other methods well-known to the person skilled in the art. The milk used to produce butter can be a whole milk, a partially skimmed milk, a skimmed milk, a pasteurized milk or a combination thereof. A ruminant mammal animal from which milk can be used for producing dairy butter can be selected from a cow, a sheep, a goat, a camel, a llama, a buffalo, and a yak. In some embodiments, butter as described herein can be produced from the milk of a bovine animal. Preferably, a bovine animal can be a cow. In some embodiments, butter can encompass all different presentation and commercial forms of butter, such as unsalted butter, salted butter, table butter, spreadable butter, hardened butter or cooked butter preparation.

[0087] It is appreciated that certain features of the disclosure, which are, for clarity, described in the context of separate embodiments, can also be provided in combination in a single embodiment. Conversely, various features of the disclosure, which are, for brevity, described in the context of a single embodiment, can also be provided separately or in any suitable sub-combination.

[0088] The list of sources, ingredients, and components as described hereinafter are listed such that combinations and mixtures thereof are also contemplated and within the scope herein.

[0089] It should be understood that every maximum numerical limitation given throughout this specification includes every lower numerical limitation, as if such lower numerical limitations were expressly written herein. Every minimum numerical limitation given throughout this specification will include every higher numerical limitation, as if such higher numerical limitations were expressly written herein. Every numerical range given throughout this specification will include every narrower numerical range that falls within such broader numerical range, as if such narrower numerical ranges were all expressly written herein.

[0090] All lists of items, such as, for example, lists of ingredients, are intended to and should be interpreted as Markush groups. Thus, all lists can be read and interpreted as items “selected from the group consisting of’ the list of items “and combinations and mixtures thereof.”

[0091] Referenced herein can be trade names for components including various ingredients utilized in the present disclosure. The inventors herein do not intend to belimited by materials under any particular trade name. Equivalent materials (e.g., those obtained from a different source under a different name or reference number) to those referenced by trade name can be substituted and utilized in the descriptions herein.Butterfat

[0092] An object of the present disclosure relates to a palatable food composition including from about 1% to about 50%, by weight, of fat, wherein the fat content can include at least about 0.25%, by weight of the fat content, of butterfat.

[0093] According to the present disclosure, the use of butterfat in a food composition can result in the enhancement or the increase of the attractiveness and / or palatability of a food composition to a companion animal.

[0094] In some embodiments, butterfat can be added in replacement of at least about 0.25%, by weight of the fat content, within the food composition.

[0095] Butterfat is a dairy butterfat.

[0096] In some embodiments, butterfat can originate from one or more buttercompound as described herein and from any butter-compound known by the person skilled in the art.

[0097] It is common knowledge for the person skilled in the art to determine the amount of butter-compound to be added in the formula of a food composition to reach the desired level or amount of butterfat within the food composition. Knowing the percentage or concentration of butterfat within the butter-compound, the person skilled in the art can easily calculate the necessary amount of butter-compound to add.

[0098] Illustratively, considering a commercial food composition initially containing 14%, by weight of fat, wherein 100% of the fat content derives from chicken. A food composition as described herein, named “novel food”, can be produced from the formula of the commercial food but the fat content is modified to have a butterfat content in an amount of 30%, by weight of the fat content, or 4.2% by weight of the food.

[0099] Now, depending on the level of butterfat comprised in the buttercompound, the amount of butter-compound to be introduced in the novel food can slightly differ to attain 4.2%, by weight, of butterfat based on the total food.

[0100] In a first non-limitative example, if the butter-compound contains 99,9% by weight of butterfat, the percentage of butter-compound to be incorporated in the novel food should be about 4,24% by weight ([ratio butter-compounds:butterfat] x [percentage of fat replacement in the food] x 100 = percentage of butter-compounds, such as 1 ,01 x 0.042 = 0.0424 x 100 = 4.24%). The initial formula of the commercial food must be adapted to reduce the chicken fat content from 14% to 9,78% by weight to keep same fat content in the novel food.

[0101] In a second non-limitative example, if the butter-compound includes 50% by weight of butterfat, 25% by weight of protein and 25% by weight of water, the percentage of butter-compound to be incorporated in the novel food should be about 8.4% by weight (2 x 0.042 = 0.084 x 100 = 8.4%). The initial formula of the commercial food must be adapted to reduce the chicken fat content from 10% to 9,78% by weight to keep same fat content in the novel food.

[0102] In a third non-limitative example, if the butter-compound includes 50% by weight of butterfat + 25% by weight of protein + 25% by weight of coprah oil (fat), the percentage of butter-compound to be incorporated in the novel food should be about 8.4% by weight (2 x 0.042 = 0.084 x 100 = 8.4%). Thus, the total percentage of fat (butterfat + oil) replacement is 6.3% of fat (4.2% by of butterfat + 2.1% of coprah oil). In this third example, the initial formula of the commercial food must be adapted to reduce the chicken fat content from 14% to 7.7% by weight to keep same fat content in the novel food. At the end the fat content of the novel food would include 30% of butterfat, 15% of coprah oil and 55% of chicken fat by weight.

[0103] Some other examples of such calculation will be presented in the following examples.Butter-compound

[0104] According to the present disclosure, the use of a butterfat, originating from at least one butter-compound, in a food composition can result in the enhancement or the increase of the attractiveness and / or palatability of a food composition to a companion animal.

[0105] As used herein, the expression “butter-compound” means any dairy product, compound or composition whose one of the main components is butterfat. Abutter-compound can be butter and / or a butter derivative, in particular a dairy butter and / or dairy butter derivative. A butter-compound can include at least about 10% by weight of butterfat.

[0106] In some embodiments, a butter-compound can include from about 10% to about 99.9% by weight of butterfat.

[0107] In some embodiments, a butter-compound can include at least about 10%, or at least about 20%; or at least about 30%, or at least about 40%, or at least about 50%, or at least about 60%, or at least about 70%, or at least about 80%, or at least about 90%, or about 99.9%, by weight, of butterfat.

[0108] In some embodiments, butter-compound can encompass butter, in particular dairy butter.

[0109] In some embodiments, a butter-compound can encompass butter in a liquid form and / or a concentrated butter fat.

[0110] In some embodiments, a butter-compound can encompass butter, table butter, concentrated butter fat, white butter, clarified butter, spreadable butter, hardened butter, fractionated butter, maturated butter, ghee, cooked butter preparation, sweet and cultured (sour) cream butter, dehydrated butter, hydrolised butter obtained or not by an enzymatic treatment, and / or browned butter.

[0111] In some embodiments, a concentrated butter fat can be an anhydrous milk fat (AMF). Generally, an anhydrous milk fat includes about 99,9%, by weight, of butterfat and about 0.1%, by weight, of moisture, on the total weight of the AMF.

[0112] In some embodiments, a butter-compound as disclosed herein does not encompass any aromatic additive chemically synthesized.

[0113] In some embodiments, a butter-compound as disclosed herein does not encompass palatability enhancer chemically synthesized. In particular, a buttercompound does not encompass palatability enhancer without any nutritional benefits and for whose primary function is to impart a desirable odor to an animal food composition so as to increase the palatability and / or the appealing to a companion animal and / or the companion animal owner.

[0114] Illustratively, a butter-compound can be a commercial product such as Standardised Anhydrous Milk Fat, KIEVIT® VANA-GRASA, KIEVIT® VANA-LATA, KIEVIT® VANA-CREMA, Beatreme® or Cremium®. Can also be mentioned, as non- limitative example, any butter-compounds such as Butter-Buds® products (ex: Butter Base 100, Butter Base 20 Canola, Butter Base NZ, Butter Buds 32X, Butter BudsSXRetail, Butter Bud 8X NHPO, Butter Bud 8X NSP, Butter Buds-Asia, Butter Buds- Ghee, Butter Concentrate, Butter Flavor HF, Butter Sauce #6.0, High Concentrate, Liquid Butter Concentrate, Sauteed Butter Flavor, Natural Butter Flavor); Jeneil Biotechnology products (ex: LB-1810, LB-302, LB-303, LB-305, LB-305K, LB-310, LB- 312, LB-3120, LB-313, LBN-335, LB-343, LB-346, LB-400, LB-401 , NBF-824, NBF-826, NBF-833, NBF-865, NDVF-4050, NBF-815, NBF-855, SD-15000, SD-1000, SD- 30000); Dairy Chem™ products (ex: Butter Flavor 10:1 , Butter Flavor 100:1 , Butter Flavor 35:1 , Butter Flavor 50:1 , Whole Milk Flavors System, Cream Flavor, Culturoma, Creamaroma, Cream Flavor, Butter Flavor Concentrate 50, Butter Flavor Concentrate 95, Butter Oil Flavor Concentrate, Butter Acid Flavor Concentrate); Meadow products (Salted Butter, Unsalted Butter, Whey Butter, Unsalted Butter Lactic, Concentrated / Clarified Butter, Anhydrous Milk Fat, Confectionery Anhydrous Milk Fat, Butter Ghee); or any other butter-compounds know by the person skilled in the art.

[0115] In some embodiments, a palatable food composition as described herein can include a butter-compound.

[0116] In some embodiments, a palatable food composition as described herein, when the food composition is a dry food composition, the butter-compound as described herein can be included in the core of the dry food composition.

[0117] In some embodiments, a palatable food composition as described herein, when the food composition is a dry food composition, the butter-compound as described herein can be included in at least one coating layer surrounding the food composition.

[0118] An advantage of a butter-compound as described herein is that it can be used as is in the process for the production of a food composition. In other words, in some embodiments, a butter-compound as described herein has not been chemically transformed, synthesized, and / or dried. Such an advantage can allow to provide a natural alternative to the chemically synthesized and / or dried transformed palatability enhancers.

[0119] In some embodiments, the butter-compound can be in a liquid form, a condensate form, a creamy form, a ghee form, a powder form, and / or in a melted form.

[0120] In some embodiments, the butter-compound can be in a liquid form, a condensate form, a creamy form, a ghee form and / or in a melted form.

[0121] Generally, the butter-compound of the present disclosure appears to have improved organoleptic properties relative which render the butter-compound suitable to be used in improving the palatability of a food composition for a companion animal, such as a canine or a feline.

[0122] A butter-compound can be stored for use in the preparation of a food composition as described herein in a temperature relatively low to retain the desirable firmness and palatability.

[0123] In some embodiments, the butter-compound can be stored for use in the preparation of a food composition as described herein in a temperature maintained from about -60°C to about 30°C.

[0124] In some embodiments, the temperature of the butter-compound can be maintained from about 0°C to about 20°C.

[0125] In some embodiments, the temperature of the butter-compound can be maintained at about 16°C at most, or about 14°C at most, or about 12°C at most, or about 10°C at most.

[0126] In some embodiments, the butter-compound can be frozen before to be used in the preparation of the food composition, such as for example, to a temperature from about -60°C to about 0°C, preferentially from about -10°C to about -30°C, such as about -20°C.

[0127] In some embodiments, a butter-compound can be relatively fresh for the preparation of a food composition as described herein.

[0128] A butter-compound as used herein can be used for the preparation of a food composition as described herein relatively soon after its production, such as 14 days or less, 10 days or less, 6 days or less, 2 days or less, 1 day or less, 12 hours or less, 6 hours or less to keep its freshness.

[0129] In some embodiments, a butter-compound can include butterfat and moisture.

[0130] In some embodiments, a butter-compound as described herein can include a moisture content ranging from about 0.1% to about 40% by weight, based on the total weight of the butter-compound.

[0131] A butter-compound as described herein can include a moisture content of about 40% by weight or less, or about 30% by weight or less, or about 20% by weight or less, or about 10% by weight or less, or about 5% by weight or less, or about 4% by weight or less, or about 3% by weight or less, or about 2% by weight or less, or about 1% by weight or less, based on the total weight of the butter-compound.

[0132] A butter-compound as described herein can include a moisture content of at least about 1% or less, or about 0.9% by weight or less, or about 0.8% by weight or less, or about 0.7 by weight or less, or about 0.6% by weight or less, or about 0.5% by weight or less, or about 0.4% by weight or less, or about 0.3% by weight or less, or about 0.2% by weight or less, or about 0.1 % by weight or less, based on the total weight of the butter-compound.

[0133] In some other embodiments, a butter-compound can further include proteins, carbohydrates, vitamins and / or minerals.

[0134] A butter-compound can consist of a product resulting from the treatment of butter; and / or from the mix of butter with other components, such as fats-containing components, proteins-containing components and / or sugars-containing components.

[0135] As used herein, “treatment” of butter refers to the preparation or the transformation or cooking of butter to obtain a butter-compound as described herein.

[0136] In some embodiments, a butter-compound can consist of a product resulting from a further treatment of a butter-compound.

[0137] In some embodiments, a treatment for butter can include a thermal treatment, a mechanical treatment, a chemical treatment, an enzymatic treatment, a bacteriological treatment, or a combination of two or more of such treatments.

[0138] Generally, a treatment for butter to obtain a butter-compound can be performed in a closed container, such as an autoclave container, or an open container. Such container can be a stirred vessel and can be operated as a batch or continuous process.

[0139] Preferably, the container can allow a continuous process, and can be a stirred vessel.

[0140] One of the advantages of agitation in the vessel is to allow a good homogeneity of the fatty acids in the final product, i.e., the butter-compound.

[0141] Stirring can be performed with a slowly propelling screw type of mixer, paddles or the like. One of the interests in having a slowly propelling screw type of mixer, for example, can avoid or at least limit the entrance or incorporation of oxygen during the process which would create oxidation and thereof could result in some losses of fatty acids.

[0142] In some embodiments, the resulting butter-compound can be dried. This drying process can include a step of bringing the resulting product in the container to atmospheric pressure, while evaporating the water.

[0143] A thermal treatment for butter to obtain a butter-compound can consist of a method including at least a step exposing butter to a sufficient amount of water with heat and, optionally, pressure.

[0144] A thermal treatment for butter can generally last from about 1 second to about 60 minutes, preferably from about 1 second to about 30 minutes, or from about 5 seconds to 10 minutes. Time of reaction depends on the pressure applied and the volume of the product. Pressure under atmospheric pressure generally requires longer reaction times.

[0145] In some embodiments, a thermal treatment for butter can last about 60 minutes or less, 50 minutes or less, 40 minutes or less, 30 minutes or less, 20 minutes or less, 15 minutes or less, 10 minutes or less, 5 minutes or less, 2 minutes or less, 60 seconds or less, 50 seconds or less, 40 seconds or less, 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less, or 2 seconds or less.

[0146] The heating step of a thermal treatment for butter can be performed at a temperature of about 60°C to about 100°C. The temperature generally depends on the technique performed to the butter, such as for instance, melting, enzymatic deactivation or pasteurization of the material, in particular butter or butter-compound. The material can be a butter mixture.

[0147] In some embodiments, the temperature can be of about 60°C to about 100°C, or about 65°C to about 95°C, or about 70°C to about 90°C, or about 75°C to about 90°C.

[0148] In some particular embodiments, the temperature of a thermal treatment as described herein can be of about 75°C, or about 76°C, or about 77°C, or about 78°C, or about 79°C, or about 80°C, or about 81 °C, or about 82°C, or about 83°C, or about84°C, or about 85°C, or about 86°C, or about 87°C, or about 88°C, or about 89°C, or about 90°C.

[0149] A mechanical treatment for butter in the context of the present disclosure can consist of a method including at least a step of physically treating butter, to separate water from dry matter of the butter. Generally, in the context of the present disclosure, the mechanical treatment for butter can allow to separate fat portion of butter or buttercompound from the water content.

[0150] In some embodiment, the step of physically treating butter can consist of a step of filtration, decantation, phase inversion, and / or centrifugation technique.

[0151] Decantation can encompass skimming.

[0152] The rotational speed of the centrifugation can be adapted by the skilled person depending on the density of the materials to be separated.

[0153] In some embodiments, the rotational speed of a centrifugation can be of from about 100 to about 12000 round-per-minutes (rpm), or from about 120 to about 10000 rpm, or from about 150 to about 9000 rpm, or from about 200 to about 8000 rpm, or from about 250 to about 8000 rpm.

[0154] A centrifugation can generally last from about 5 second to about 10 minutes, preferably about 10 seconds to about 5 minutes. Time of centrifugation depends on the density of the materials to be separated.

[0155] In some embodiments, a centrifugation can last about 5 seconds or more, 10 seconds or more, 30 seconds or more, 60 seconds or more, 2 minutes or more, 3 minutes or more, 4 minutes or more, 5 minutes or more.

[0156] A chemical treatment can consist of, as a non-limitative example, a method including at least a step of processing butter with an acid, or at least a step of heating butter in an alkaline medium.

[0157] In some embodiments, an acid of a chemical treatment for butter can be selected from sulfuric acid, hydrochloric acid, nitric acid, hydrobromic acid, perchloric acid, chloric acid and Hydroiodic acid, in particular sulfuric acid.

[0158] In some embodiments, an alkaline medium of a chemical treatment for butter can be composed of sodium and / or potassium hydroxide.

[0159] In some embodiments, the temperature of a chemical treatment for butter can be from about 80°C to about 100°C, at atmospheric pressure. Illustratively, a temperature can be of about 80°C, about 85°C, about 90°C, about 95°C, or about 100°C, at atmospheric pressure.

[0160] An enzymatic treatment in the context of the present disclosure can consist of, as a non-limitative example, an hydrolyzation of fat with an enzyme.

[0161] An enzymatic treatment generally requires a sufficient amount of water with heat.

[0162] In some embodiments, an enzymatic treatment can generally last from about 10 minutes to about 10 hours. Time of reaction depending on the nature and the activity of the enzyme.

[0163] In some embodiments, an enzymatic treatment can last about 8 hours or less, about 7 hours or less, about 6 hours or less, about 5 hours or less, about 4 hours or less, about 3 hours or less, about 2 hours or less, about 60 minutes or less, about 30 minutes or less, about 20 minutes or less, or about 10 minutes or less.

[0164] An enzymatic treatment can be performed at a temperature of about 30°C to about 80°C. The temperature generally depends on the nature of the enzyme and its activity. Generally, increasing the temperature can increase the rate of reaction. However, increasing the temperature too much can denature the enzyme and prevent its activity.

[0165] In some embodiments, the temperature of an enzyme treatment for butter can be of about 30°C to about 80°C, from about 30°C to about 70°C, from about 30°C to about 60°C, from about 30°C to about 50°C.

[0166] In some embodiments, the temperature of an enzyme treatment for butter can be of about 30°C to about 45°C, or about 35°C to about 40°C.

[0167] In some particular embodiments, the temperature of an enzyme treatment for butter can be of about 30°C, or about 31 °C, or about 32°C, or about 33°C, or about 34°C, or about 35°C, or about 36°C, or about 37°C, or about 38°C, or about 39°C or about 40°C.

[0168] The rotational speed applied of the enzyme treatment for butter can be adapted by the skilled person depending on the nature and the activity of the enzyme.

[0169] In some embodiments, the rotational speed can be of from about 100 to about 1000 round-per-minutes (rpm), or from about 120 to about 700 rpm, or from about 150 to about 500 rpm, or from about 170 to about 300 rpm.

[0170] In some embodiments, an enzyme suitable to be process for an enzyme treatment for butter can be an enzyme that is capable to catalyze the hydrolysis of fats.

[0171] In some preferred embodiments, an enzyme suitable to be process for an enzyme treatment for butter can be a lipase.

[0172] A lipase can be a pancreatic lipase, a lysosomal lipase, a hepatic lipase, a lipoprotein lipase, a gastric lipase, a plant lipase, a microbial lipase or preferably a pancreatic lipase.

[0173] Illustratively, a lipase suitable to be used in the present description can be a lipase ENZYME entry: EC 3.1 .1 .3

[0174] A bacteriological treatment can include at least a step of mixing lactic acid bacteria with butter, cream or milk. Optionally, butter can be pasteurized before the bacteriological treatment process.

[0175] In some embodiments, a butter-compound can consist of a product resulting from a mixture of butter with other components.

[0176] In some other embodiments, a butter-compound can consist of a product resulting from the mixture of butter with other components combined with a treatment of the mixture as described herein.

[0177] In some embodiments, other components can be proteins-containing components and / or sugars-containing components.

[0178] A proteins-containing component can be a skimmed milk, whole milk, and / or cream milk, preferably a skimmed milk.

[0179] A sugars-containing component can be sugar, buttermilk and / or a sweet buttermilk.

[0180] In some embodiments, a proteins-containing component and / or a sugars- containing component can be in a powder form.

[0181] In some embodiments, a butter-compound can encompass butter, concentrated butter fat, white butter, fractionated butter, maturated butter, ghee, toffeebutter, dulce, salted butter caramel, sweet cream butter, cultured cream butter, sweet sour cream butter, cultured sour cream butter, dehydrated butter, hydrolyzed butter, , browned butter, or a combination thereof.

[0182] In some embodiments, butter can encompass unsalted butter, salted butter, table butter, spreadable butter, hardened butter, butter extract or cooked butter preparation.

[0183] In some embodiments, a butter-compound can encompass concentrated butter fat, hydrolyzed butter and browned butter.

[0184] In some embodiments, a butter-compound can be a concentrated butter fat.

[0185] The terms “Anhydrous Milk Fat” and “concentrated butter fat” can be used interchangeably.

[0186] Methods commonly used for the preparation of a concentrated butter fat are well known in the art. For instance, a concentrated butter fat can be produced by a mechanical treatment and / or a thermal treatment.

[0187] As detailed in the present disclosure, a mechanical treatment can be a physical separation process during which all the water and the non-fat solid components are extracted from fat of dairy cream or of melted dairy butter.

[0188] A method for preparing a concentrated butter fat can include at least the steps of: (a) providing butter, (b) applying a mechanically separation to the butter for recovering butterfat from water and solid-non butterfat components, (c) recovering butterfat, (d) optionally drying, obtaining a concentrated butter fat.

[0189] To maximize butterfat concentration of butter from about 70% to about 99% by weight, step (a) can be repeated two times, three times or four times.

[0190] Optionally, the method can include a step of thermal treatment, preferably a pasteurization.

[0191] Preferably, the treatment to obtain a concentrated butter fat does not include the addition of chemical substances.

[0192] In some embodiments, a concentrated butter fat can include a concentrated butter including about 80% or more, about 85% or more, about 90% ormore, about 95% or more, about 96% or more, about 97% or more, about 98% or more, about 99% or more, or about 99,9% by weight of butterfat, based on the total weight of the concentrated butter fat.

[0193] A concentrated butter fat can include about 99% or more, or about 99,1% or more, or about 99.2% or more, or about 99.3% or more, or about 99.4% or more, or about 99.5% or more, or about 99.6% or more, or about 99.7% or more, or about 99.8% or more, or about 99.9% by weight of butterfat, based on the total weight of the concentrated butter fat.

[0194] In some embodiments, a concentrated butter fat can include about 20% or less, or about 15% or less, or about 10% or less, or about 5% or less, or about 4% or less, or about 3% or less, or about 2% or less, or about 1% or less, or about 0.1% by weight of moisture, based on the total weight of the concentrated butter fat.

[0195] A concentrated butter fat can include about 1% or less, or about 0.9% or less, or about 0.8% or less, or about 0.7% or less, or about 0.6% or less, or about 0.5% or less, or about 0.4% or less, or about 0.3% or less, or about 0.2% or less, or about 0.1% by weight of moisture, based on the total weight of the concentrated butter fat.

[0196] In some other embodiments, a concentrated butter fat can include about 99,9% by weight of fat and about 0.1% by weight of moisture, based on the total weight of the concentrated butter fat.

[0197] In some embodiments, a butter-derived product can be a hydrolyzed butter.

[0198] Methods commonly used for the preparation of hydrolyzed butter are well known in the art. For instance, hydrolyzed butter can be produced by an enzymatic treatment optionally combined with a mechanical treatment and / or a thermal treatment.

[0199] A method for preparing hydrolyzed butter can include at least the steps of: (a) providing butter, (b) applying an enzymatic treatment to the butter, (c) applying a thermal treatment to the butter obtained at step (b), (d) optionally drying the butter obtained at step (c), obtaining hydrolyzed butter.

[0200] Generally, step (b) of enzymatic treatment as described herein can include the mixture of butter with a sufficient amount of water and an effective amount of enzyme in order to initiate the enzymatic reaction with fat.

[0201] Generally, step (c) is applied in order to stop or deactivate the enzymatic reaction.

[0202] Optionally, the method can include a further step of physical treatment before or after the optional step (d), preferably a centrifugation, to separate fat from aqueous portion. The aqueous portion generally includes water with deactivated enzyme.

[0203] Preferably, the treatment to obtain hydrolyzed butter does not include the addition of chemical substances.

[0204] In some embodiments, butter in step (a) can be a concentrated butter fat.

[0205] In some embodiments, a hydrolyzed butter can consist of a lipolyzed butter.

[0206] In some embodiments, a hydrolyzed butter can include about 80% or more, or about 85% or more, or about 90% or more, or about 95% or more, or about 96% or more, or about 97% or more, or about 98% or more, or about 99% or more, or about 99,9% by weight of butterfat, based on the total weight of the hydrolyzed butter.

[0207] In some embodiments, a hydrolyzed butter can include about 99% or more, or about 99.1% or more, or about 99.2% or more, or about 99.3% or more, or about 99.4% or more, or about 99.5% or more, or about 99.6% or more, or about 99.7% or more, or about 99.8% or more, or about 99.9% by weight of butter fat, based on the total weight of the hydrolyzed butter.

[0208] In some embodiments, a hydrolyzed butter can include about 20% or less, or about 15% or less, or about 10% or less, or about 5% or less, or about 4% or less, or about 3% or less, or about 2% or less, or about 1% or less, or about 0.1% by weight of moisture, based on the total weight of the hydrolyzed butter.

[0209] In some embodiments, a hydrolyzed butter can include about 1% or less, or about 0.9% or less, or about 0.8% or less, or about 0.7% or less, or about 0.6% or less, or about 0.5% or less, or about 0.4% or less, or about 0.3% or less, or about 0.2% or less, or about 0.1% by weight of moisture, based on the total weight of the hydrolyzed butter.

[0210] In some embodiments, hydrolyzed butter can include about 99,9% by weight of butterfat and about 0.1% by weight of moisture, based on the total weight of the hydrolyzed butter.

[0211] In some embodiments, a butter-compound can be a browned butter.

[0212] Methods commonly used for the preparation of a roasted butter are well known in the art. For instance, a browned butter can be produced, as non-limitative example, by mixing butter with other components combined with a thermal treatment of the mixture as described herein.

[0213] In some embodiment, a browned butter can be selected from, without limitation, daily roasted concentrated preparation.

[0214] A method for preparing a browned butter can include at least the steps of: (a) mixing butter with a proteins-containing component and a sugars-containing component, (b) applying a thermal treatment to the mixture, (c) optionally drying the butter obtained at step (b), obtaining a browned butter.

[0215] In some embodiments, a proteins-containing component can be a skimmed milk.

[0216] In some embodiments, a sugars-containing component can be a sweet buttermilk.

[0217] In some embodiments, before step (b) the mixture is melted.

[0218] In some embodiments, before step (b) the mixture is melted and further mixed.

[0219] In some embodiments, after step (b) the mixture obtained is cooled at ambient temperature.

[0220] Optionally, the method includes a further step of drying the obtained browned butter before storage.

[0221] Preferably, the treatment to obtain a browned butter does not include the addition of chemical substances.

[0222] In some embodiments, butter used in step (a) can be a concentrated butter fat.

[0223] In some embodiments, a browned butter can include butterfat, carbohydrates and proteins. As a non-limitative example, a browned butter can include from about 40% to about 60% by weight of butterfat, from about 15% to about 35% by weight of carbohydrates and from about 7% to about 27% by weight of protein.

[0224] In some embodiments, a browned butter can include from about 45% to about 65% by weight of fat, from about 20% to about 30% by weight of carbohydrates and from about 10% to about 20% by weight of protein.Animal food composition

[0225] The present disclosure relates to a palatable food composition for a companion animal including a fat content.

[0226] A palatable food composition according to the present disclosure can be prepared according to the techniques which are well known to a person skilled in the art depending on whether the palatable food composition is a dry food composition, a wet food composition or a semi-moist food composition.

[0227] As used herein, the “fat content” of a food composition represents the total amount of lipids or fats present in the formulation of the food composition. These lipids or fats can encompass one or several fatty acids and triglycerides originating from one or more fat source. For instance, the fat content can encompass lipids or fats originating from a butter compound, poultry, pork, colza, soy, etc. In some embodiments, the total amount of fat can include butterfat and at least one additional fat. An additional fat can be an animal fat or a vegetable fat. For instance, an additional fat can be selected from poultry fat, chicken fat, turkey fat, pork fat, lard, tallow, beef fat, vegetable oils, corn oil, soy oil, cottonseed oil, palm oil, coconut oil, palm kernel oil, linseed oil, canola oil, rapeseed oil, fish oil, menhaden oil, anchovy oil, olestra, or a combination thereof. An additional fat source can be selected from, without limitation, poultry, chicken, turkey, pork, lard, tallow, beef, vegetable oils, corn oil, soy oil, cottonseed oil, palm oil, coconut oil, palm kernel oil, linseed oil, canola oil, rapeseed oil, fish oil, menhaden oil, anchovy oil, olestra, or a combination thereof.

[0228] In some embodiments, the fat content of a food composition as described herein can represent from about 1% to about 50%, or from about 1% to about 40%, orfrom about 5% to about 40%, or from about 5% to about 30%, or from about 10% to about 30% by weight.

[0229] In some embodiments, the fat content of a food composition as described herein can represent from about 1% to about 50%, or from about 1.5% to about 50%, or from about 2% to about 50%, or from about 2.5% to about 50%, or from about 3% to about 50%, or from about 3.5% to about 50%, or from about 4% to about 50%, or from about 4.5% to about 50%, or from about 5% to about 50%, or from about 5.5% to about 50%, or from about 6% to about 50%, or from about 6.5% to about 50%, or from about 7% to about 50%, or from about 7.5% to about 50%, or from about 8% to about 50%, or from about 8.5% to about 50%, or from about 9% to about 50%, or from about 9.5% to about 50%, or from about 10% to about 50%, or from about 10.5% to about 50%, or from about 11 % to about 50%, or from about 11 .5% to about 50%, or from about 12% to about 50%, or from about 12.5% to about 50%, or from about 13% to about 50%, or from about 13.5% to about 50%, or from about 14% to about 50% by weight.

[0230] Illustratively, the fat content of a food composition as described herein can represent about 40%, or about 39%, or about 38%, or about 37%, or about 36%, or about 35%, or about 34%, or about 33%, or about 32%, or about 31%, 30%, or about 29%, or about 28%, or about 27%, or about 26%, about 25%, or about 24%, or about 23%, or about 22%, or about 21%, or about 20%, or about 19%, or about 18%, or about 17%, or about 16%, or about 15%, or about 14%, or about 13%, or about 12%, or about 11%, or about 10%, or about 9%, or about 8%, or about 7%, or about 6%, or about 5%, or about 4%, or about 3%, or about 2%, or about 1% by weight.

[0231] In some embodiments, a food composition as described herein can include from about 2% to about 50% or from about 2% to about 40%, or from about 2% to about 30%, or from about 2% to about 20% by weight of fat.

[0232] In some embodiments, a food composition as described herein can include from about 5% to about 50% or from about 5% to about 40%, or from about 5% to about 30%, or from about 5% to about 20% by weight of fat.

[0233] In some embodiments, a food composition as described herein can include from about 10% to about 50%, or from about 10% to about 40%, or from about 10% to about 30%, or from about 10% to about 20% by weight of fat.

[0234] In some embodiments, a food composition as described herein can include from about 11% to about 50%, or from about 11% to about 40%, or from about 11% to about 30%, or from about 11% to about 20% by weight of fat.

[0235] In some embodiments, a food composition as described herein can include from about 12% to about 50%, or from about 12% to about 40%, or from about 12% to about 30%, or from about 12% to about 20% by weight of fat.

[0236] The fat content of a food composition as described herein can slightly vary depending on the type of the food composition, which is generally defined by the moisture content of the food composition.

[0237] In some embodiments, a food composition as described herein can be a dry palatable food composition, having from about 5% to about 12% by weight of moisture, wherein the dry food composition can include from about 2% to about 30%, or from about 12% to about 25%, by weight, of fat.

[0238] In some embodiments, a dry food composition as described herein can include from about 2% to about 50% or from about 2% to about 40%, or from about 2% to about 30%, or from about 2% to about 20% by weight of fat.

[0239] In some embodiments, a dry food composition as described herein can include from about 5% to about 50% or from about 5% to about 40%, or from about 5% to about 30%, or from about 5% to about 20% by weight of fat.

[0240] In some embodiments, a dry food composition as described herein can include from about 10% to about 50%, or from about 10% to about 40%, or from about 10% to about 30%, or from about 10% to about 20% by weight of fat.

[0241] In some embodiments, a dry food composition as described herein can include from about 11% to about 50%, or from about 11% to about 40%, or from about 11% to about 30%, or from about 11% to about 20% by weight of fat.

[0242] In some embodiments, a dry food composition as described herein can include from about 12% to about 50%, or from about 12% to about 40%, or from about 12% to about 30%, or from about 12% to about 20% by weight of fat.

[0243] In some embodiments, a palatable food composition as described herein can be a wet palatable food composition, having from about 50% to about 90% byweight of moisture, wherein the wet palatable food composition can include from about 1% to about 10%, or from about 2% to about 7%, by weight, of fat.

[0244] In some embodiments, a wet food composition as described herein can include from about 5% to about 50% or from about 5% to about 40%, or from about 5% to about 30%, or from about 5% to about 20% by weight of fat.

[0245] In some embodiments, a wet food composition as described herein can include from about 10% to about 50%, or from about 10% to about 40%, or from about 10% to about 30%, or from about 10% to about 20% by weight of fat.

[0246] In some embodiments, a wet food composition as described herein can include from about 11% to about 50%, or from about 11% to about 40%, or from about 11% to about 30%, or from about 11% to about 20% by weight of fat.

[0247] In some embodiments, a wet food composition as described herein can include from about 12% to about 50%, or from about 12% to about 40%, or from about 12% to about 30%, or from about 12% to about 20% by weight of fat.

[0248] In some embodiments, a palatable food composition as described herein can be a semi-moist palatable food composition, having from about 15% to about 50% by weight of moisture, wherein the semi-moist palatable food composition can include from about 1% to about 50%, or from about 5% to about 50% or from about 5% to about 40%, or from about 5% to about 30%, or from about 5% to about 20% by weight of fat.

[0249] In some embodiments, a semi-moist food composition as described herein can include from about 10% to about 50%, or from about 10% to about 40%, or from about 10% to about 30%, or from about 10% to about 20% by weight of fat.

[0250] In some embodiments, a semi-moist food composition as described herein can include from about 11% to about 50%, or from about 11% to about 40%, or from about 11% to about 30%, or from about 11% to about 20% by weight of fat.

[0251] In some embodiments, a semi-moist food composition as described herein can include from about 12% to about 50%, or from about 12% to about 40%, or from about 12% to about 30%, or from about 12% to about 20% by weight of fat.

[0252] It is demonstrated in the examples of the present disclosure that butterfat originating from a butter-compound, such as a concentrated butterfat, a browned butter,a hydrolyzed butter or a combination thereof, can surprisingly contribute to enhance the palatability of food composition to a companion animal.

[0253] In some embodiments, a palatable food composition for a companion animal as described herein, including from about 1% to about 50% of fat, can include at least about 0.25%, by weight of the fat content, of butterfat.

[0254] In some embodiments, a palatable food composition for a companion animal as described herein, which includes from about 1% to about 50% of fat, can include from about 0.25% to about 90%, from about 1% to about 80%, or from about 0.25% to about 70%, or from about 0.25% to about 75%, or from about 0.25% to about 70%, or from about 0.25% to about 65%, by weight of the fat content, of butterfat.

[0255] In some embodiments, a palatable food composition for a companion animal as described herein, which includes from about 1% to about 50% of fat, can include from about 0.5% to about 9%, or from about 10% to about 19%, or from about 20% to about 29%, or about 38% to about 42%, or from about 60% to about 65%, by weight of the fat content, of butterfat.

[0256] In some embodiments, a palatable food composition for a companion animal as described herein including a fat content from about 1% to about 50%, by weight, can include at least about 0.25%, by weight of the fat content, of butterfat.

[0257] In some embodiments, a palatable food composition for a companion animal as described herein, including a fat content from about 1% to about 50%, by weight, can include at least about 0.25%, or from about 0.25% to about 80%, or from about 0.25% to about 75%, or from about 0.25% to about 70%, or from about 0.25% to about 65%, by weight of the fat content, of butterfat.

[0258] In some embodiments, a palatable food composition for a companion animal as described herein, including a fat content from about 1% to about 50%, by weight, can include from about 0.5% to about 9%, or from about 10% to about 19%, or from about 20% to about 29%, or about 38% to about 42%, or from about 60% to about 65,% by weight of the fat content, of butterfat.

[0259] Illustratively, a palatable food composition as described herein including a fat content from about 1 % to about 50%, by weight, can include about 0.25%, or about 0.5%, or about 0.8%, or about 1 .0%, about 1 .5%, or about 2%, or about 2.5%, or about 3%, or about 3.5%, or about 4%, or about 4.3%, or about 5%, or about 5.2%, or about6.1%, or about 6.3%, or about 6.6%, or about 7.0%, or about 7.6%, or about 8.0%, or about 8.5%, or about 9.0%, or about 9.5%, or about 10.5%, or about 11 %, or about 12%, or about 13%, or about 14%, or about 15.1%, or about 15.8%, or about 16.6%, or about 17.8%, or about 18.2%, or about 18.8%, or about 19%, or about 20%, or about 25%, or about 28.6%, or about 30%, or about 35%, or about 40%, or about 45%, or about 50%, or about 55%, or about 60%, or about 62.9%, or about 65%, or about 70%, or about 75%, by weight of the fat content, of butterfat.

[0260] Illustratively, a palatable food composition as described herein including a fat content from about 1 % to about 50%, by weight, can include about 0.25%, or about 0.5%, or about 0.8%, or about 1 .0%, about 1 .5%, or about 2%, or about 2.5%, or about 3%, or about 3.5%, or about 4%, or about 4.5%, or about 5%, or about 5.5%, or about 6%, or about 6.5%, or about 7.0%, or about 7.5%, or about 8.0%, or about 8.5%, or about 9.0%, or about 9.5%, or about 10.5%, or about 11%, or about 11 ,5%, or about 12%, or about 12.5%, or about 13%, or about 13.5%, or about 14%, or about 14.5%, or about 15%, or about 15.5%, or about 16%, or about 16.5%, or about 17%, or about 17.5%, or about 18%, or about 18.5%, or about 19%, or about 19.5%, or about 20%, or about 25%, or about 28%, or about 30%, or about 35%, or about 40%, or about 45%, or about 50%, or about 55%, or about 60%, or about 62 %, or about 65%, or about 70%, or about 75%, or about 80%, or about 85%, or about 90%, by weight of the fat content, of butterfat.

[0261] In some embodiments, a palatable food composition as described herein including a fat content from about 11% to about 50%, by weight, can include from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

[0262] In some embodiments, a palatable food composition as described herein including a fat content from about 11% to about 50%, by weight, can include from about 2% to about 90%, by weight of the fat content, of butterfat.

[0263] In some embodiments, a palatable food composition as described herein including a fat content from about 11% to about 50%, by weight, can include from about 2.5% to about 90%, by weight of the fat content, of butterfat.

[0264] In some embodiments, a palatable food composition as described herein including a fat content from about 12% to about 20%, by weight, can include from about 0.5% to about 45%, by weight of the fat content, of butterfat.

[0265] In some embodiments, a palatable food composition as described herein including a fat content from about 12% to about 20%, by weight, can include from about 3% to about 10%, by weight of the fat content, of butterfat.

[0266] In some embodiments, a palatable food composition as described herein including a fat content from about 12% to about 30%, by weight, can include from about 5% to about 65%, by weight of the fat content, of butterfat.

[0267] As a non-limiting embodiment, for instance, a palatable food composition as described herein can include a fat content of 15%, by weight, wherein the fat content includes (i) 3.5% by weight of butterfat and (ii) 11 .5% by weight of one or more additional fat.

[0268] As a non-limiting embodiment, for instance, a palatable food composition as described herein can include a fat content of 14%, by weight, wherein the fat content includes (i) about 3.5% by weight of butterfat and (ii) about 10.5% by weight of one or more additional fat.

[0269] In some embodiments, a food composition as described herein can include from about 0.25% to about 32%, by weight, of butterfat.

[0270] In some embodiments, a food composition as described herein can include about 0.25%, or about 0.5%, or about 1%, or about 2.5%, or about 5%, or about 7.5%, or about 10%, or about 12.5%, or about 15%, or about 17.5%, or about 20%, or about 22.5%, or about 25%, or about 27.5%, or about 30%, or about 32%, by weight, of butterfat.

[0271] As described herein, a butterfat source can be selected from at least one butter-compound. As stated in the present disclosure, it is common knowledge for the person skilled in the art to determine the amount of butter-compound to be added in the formula of a food composition to reach the desired level or amount of butterfat within the food composition.

[0272] In some embodiments, a food composition as described herein can be nutritionally complete and balanced.

[0273] In some embodiment, a nutritionally complete and balanced food composition as described herein, can include from about 1% to about 50%, by weight,of fat, wherein the fat content can include at least about 0.25%, preferentially from about 0.25% to about 80%, by weight of fat, of butterfat.

[0274] In some embodiments, a food composition as described herein can be a functional complement or treat.

[0275] In some embodiment, a functional complement or a treat as described herein, can include from about 1% to about 50%, by weight, of fat, wherein the fat content can include at least about 0.25%, preferentially from about 0.25% to about 100%, by weight of fat, of butterfat.

[0276] In some embodiments, a palatable food composition as described herein can further include proteins, carbohydrates and / or additional fats.

[0277] In some embodiments, the palatable food composition as described herein can include proteins.

[0278] The amount of proteins, carbohydrates, additional fats and / or supplementary substances or additives can be easily determined by the skilled person depending on the animal for which the palatable food composition is prepared.

[0279] A component capable of providing a protein source to the food composition can originate from a meat source or a vegetal source.

[0280] A protein source can be selected from chicken meals, chicken, chicken by-product meals, lamb, lamb meals, pork, turkey, turkey meals, beef, beef by-products, viscera, entrails, white fish, venison, soybean meal, soy protein isolate, soy protein concentrate, corn gluten meal, corn protein concentrate or a combination thereof.

[0281] A food composition according to the specification can include from about 1% to about 60%, or from about 1% to about 50%, or from about 5% to about 45%, or from about 5% to about 30%, by weight, of protein.

[0282] In some embodiments, a food composition as described herein can include about 60%, or about 55%, or about 50%, or about 45%, or about 40%, or about 35%, or about 30% or about 29%, or about 28%, or about 27%, or about 26%, or about 25%, or about 24%, or about 23%, or about 22%, or about 21%, or about 20%, or about 19%, or about 18%, or about 17%, or about 16%, or about 15%, or about 14%, or about 13%, or about 12%, or about 11%, or about 10%, or about 9%, or about 8%, or about 7%, or about 6%, or about 5%, by weight, of protein.

[0283] In some particular embodiments, a dry food composition as described herein can include from about 5% to about 45 %, preferably from about 12% to about 30%, by weight, of protein.

[0284] In some particular embodiments, a wet food composition as described herein can include from about 1% to about 60%, or from about 10% to about 60%, or from about 15% to about 60%, or from about 20% to about 50%, by weight, of protein, or from about 1% to about 17%, or from about 1% to about 15%, or from about 5% to 13%, by weight, of protein.

[0285] In some embodiments, a food composition as described herein can include carbohydrates.

[0286] Carbohydrates can designate a mixture of polysaccharides and sugars that are metabolized for energy when hydrolyzed in the body of the companion animal. The carbohydrate content in the food composition can be determined by any number of methods known by those of skilled in the art.

[0287] A carbohydrate source can encompass any kind of starch, beet pulp and psyllium.

[0288] A food composition as described herein can include from about 1% to about 30 %, by weight, of carbohydrates.

[0289] In particular, a food composition as described herein can include about 30% or less, or about 35% or less, or about 30% or less, or about 20% or less, or about 15% or less, or about 10% or less, or about 5% or less, by weight, of carbohydrates.

[0290] In some embodiments, a food composition as described herein can further include fibers.

[0291] A fiber source can encompass beet pulp, guar gum, chicory root, psyllium, pectin, blueberry, cranberry, squash, apples, oats, beans, citrus, barley, peas, cellulose, whole wheat products, wheat oat, corn bran, flax seed, grapes, celery, green beans, cauliflower, potato skins, fruit skins, vegetable skins, peanut hulls soy fiber, or a combination thereof.

[0292] A food composition as described herein can include from about 0.1% to about 30%, or from about 0.5% to about 20%, or from about 0.5% to about 10%, or from about 0.5% to about 6%, by weight, of fibers.

[0293] In particular, a food composition as described herein can include about 30% or less, or about 35% or less, or about 30% or less, or about 20% or less, or about 15% or less, or about 10% or less, or about 6% or less, or about 5% or less, by weight, of fibers.

[0294] In some particular embodiments, a dry food composition as described herein can include from about 0.1% to about 5%, preferably from about 0.9% to about 3%, by weight, of fiber.

[0295] In some particular embodiments, a wet food composition as described herein can include from about 0.5% to about 10%, or from about 3% to about 9.5% or from about 4% to about 8% by weight, preferably from about 3% to about 7%, by weight, of fiber.

[0296] In some embodiments, a palatable food composition as described herein can also include supplementary substances or additives.

[0297] A supplementary substance or additive can encompass minerals, vitamins and / or condiments.

[0298] In particular, supplementary substance or additive can encompass calcium, phosphorus, potassium, sodium, chloride, sulfur, vitamin A, vitamin D, vitamin E, vitamin C, omega 1 , EPA / DHA, Iodine, copper, manganese, zinc, selenium or carnitine.

[0299] In some embodiments, the food composition as described herein can include ash.

[0300] Ash can encompass minerals, such as calcium, phosphorus, sodium, chloride, potassium, magnesium, or a combination thereof.

[0301] The ash content, if specified as a result of an analytical measure of a food composition, is a measure of the total amount of minerals comprised therein.

[0302] The mineral content is a measure of the amount of specific inorganic components comprised therein, which includes calcium (Ca), sodium (Na), potassium (K) and chlorine (Cl).

[0303] A food composition as described herein can include from about 0.1% to about 15%, or about 2% to about 10%, or from about 3% to about 7%, by weight, of ash.

[0304] In particular, a food composition according to the specification can include about 0.1%, or about 0.5%, or about 1%, or about 1.5%, or about 2%, or about 2.5%, or about 3%, or about 3.5%, or about 4%, or about 4.5%, or about 5%, or about 5.5%, or about 6%, or about 6.5%, or about 7%, or about 7.5%, or about 8%, or about 8.5%, or about 9%, or about 9.5%, or about 10%, or about 11%, or about 12%, or about 13%, or about 14%, or about 15%, by weight, of ash.

[0305] In some particular embodiments, a dry food composition as described herein can include from about 1% to about 10%, preferably from about 3% to about 8%, by weight, of ash.

[0306] In some particular embodiments, a wet food composition according to the specification can include from about 0.1% to about 15%, or from about 2% to about 10%, or from about 4% to about 8%, by weight, of ash.

[0307] In some embodiments, a palatable food composition as described herein can include palatability enhancers.

[0308] In some embodiments, a palatable food composition as described herein can include a carrier, a diluent, or an excipient. Depending on the intended use, the carrier, diluent, or excipient can be chosen to be suitable for the companion animal use.

[0309] A diluent can encompass water or broth or stock. Broth can generally be made by simmering meat, such as chicken, beef or fish, or vegetables in water. Stock can generally be made by simmering bones in water, and eventually with vegetables and / or meat.

[0310] An excipient can encompass antioxidants, flavors, prebiotics, probiotics or taurine.

[0311] A carrier can encompass meat carriers (chicken, turkey, beef, fish, etc.), grain-based carriers (rice, corn, wheat, barley), and / or vegetable carriers (potatoes, sweet potatoes, peas, carrots).

[0312] Typically, the sum of the weight of each of the substances and / or nutriments included in a food composition as disclosed herein amounting, on a dry matter basis, to 100% by weight.

[0313] In some embodiments, the palatable food composition can consist of a dry animal food composition, a wet animal food composition or a semi-moist animal food composition.

[0314] In some embodiments, the palatable food composition can consist of a dry palatable food composition.

[0315] A dry food composition can be formed from a core and a coating layer.

[0316] A dry food composition can be a coated food composition, wherein the coated food composition includes a core and a coating layer at least partially covering the core.

[0317] A dry food composition can be a food composition having a moisture content from about 5% to about 15%, by weight.

[0318] In particular, a dry food composition can be a food composition having a moisture content from about 5% to about 15%, or from about 7% to about 15%, or from about 7% to about 12%, by weight.

[0319] A dry food composition can be a food composition having a moisture content of about 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9% or less, 8% or less, by weight.

[0320] Illustratively, where a dry food composition has a moisture content of about 8%, by weight, the food composition dry matter consists of about 72%, by weight.

[0321] In some particular embodiments, a dry food product can consist of a kibble.

[0322] For example, and without limitation, a kibble can include a particulate, a pellet, a piece of animal food composition, a dehydrated meat, a meat analog, a pet snack, a rawhide, and a biscuit.

[0323] A pet snack can be a meat jerky or a vegetable jerky.

[0324] A dry food composition can be manufactured according to the techniques which are well known to a person skilled in the art.

[0325] For instance, a dry food composition can be manufactured by mixing together ingredients and then kneading in order to make consistent dough that can becooked. In general, it can be the final product of a process including an extrusion step followed by a drying step.

[0326] In some embodiments, a food composition as described herein can consist of a semi-moist palatable food composition.

[0327] A semi-moist food composition can be a food composition having a moisture content from about 15% to about 50%, by weight.

[0328] In particular, a semi-moist food composition as described herein can be a food composition having a moisture content from about 50% to about 15%, or from about 45% to about 15%, or from about 40% to about 15% or less, or from about 35% to about 15%, or from about 30% to about 15%, by weight.

[0329] In some embodiments, a semi-moist food composition can include a humectant agent.

[0330] In certain non-limiting embodiments, semi-moist food can be obtained using Super-Heated Stream (SHS) processes such as processes or methods described in the published patent documents US10113794, US8827671 , US20150367972, US20170332667and / or US20170332669 (incorporated herein by reference).

[0331] Generally, the superheated steam can be at a temperature of more than about 100°C. In some embodiments, the superheated steam can be at a temperature from about 100°C to about 150°C, or from 110°C to 150°C, or from 120°C to 150°C, or from 130°C to 150°C, or from 140°C to 150°C. In some embodiments, the superheated steam can be at a temperature of about 105°C, about 11 C C, about 115°C, about 120°C, about 125°C, about 130°C, about 135°C, about 140°C, about 145°C, or about 150°C.

[0332] Illustratively, semi-moist food can be manufactured under at least about 100°C, such as from about 100°C to about 150°C, with at least a step of introducing the mixture of ingredients into an atmosphere of superheated steam or an atmosphere of superheated steam consisting of water vapour and residual air and containing less than about 3%, oxygen and having a temperature of at least about 120°C, and drying the product in the atmosphere of superheated steam to an water activity (aw) value ranging from 0.70 to 0.92, such as an awvalue of at least 0.86, and packaging the obtained food composition within the atmosphere of superheated steam.

[0333] In some embodiments, the atmosphere of superheated steam is maintained at atmospheric pressure.

[0334] In some embodiments, a semi-moist food composition can consist of a soft semi-moist kibble.

[0335] In some embodiments, a food composition as described herein can consist of a wet palatable food composition.

[0336] A wet food composition according to the specification can be a food composition having a moisture content from about 50% to about 90%, by weight.

[0337] In particular, a wet food composition according to the specification can be a food composition having a moisture content from about 50% to about 90% or less, or from about 55% to about 90%, or from about 60% to about 90%, or from about 60% to about 85%, or from about 70% to about 85%, by weight.

[0338] Illustratively, where a wet food composition has a moisture content of about 78% by weight, the food composition dry matter consists of about 22%, by weight.

[0339] In some embodiments, a wet food product can consist of a loaf or chunk with a sauce.

[0340] A sauce can be a gravy, a jelly or a mousse.

[0341] A wet food composition in a form of a loaf is generally prepared by contacting a mixture of ingredients / components under heat to produce an essentially homogeneous ground loaf mass or product.

[0342] A wet food composition in a form of a chunk with a sauce product can generally include a preformed meat particle prepared by making a meat emulsion and by putting this meat emulsion through a muzzle under pressure and then cooked. The obtained cooked meat is diced into chunks, which are eventually mixed with a sauce, such as a gravy. As opposed to the ground loaf, chunk and sauce food compositions have physically separated, discrete chunks (i.e. , pieces of ground meat and grains) as prepared. When serving, chunk and gravy food compositions flow out of the can and can be easily mixed with other dry products.

[0343] Upon the wet food composition is prepared, the composition can be then filled into a container, usually a can or pouch, which can be seamed or sealed and sterilized.

[0344] The moisture content of a food composition can be determined by a Loss on Drying Method.

[0345] For instance, a Loss on Drying Method can include the steps of:(a) Weighing a sample of a food composition;(b) Heating, such as 135 ± 2 °C for 240 minutes, the sample of step a) in an oven until the moisture is all driven off;(c) Weighing the dry sample obtained at step (b);(d) Calculating the difference between the total weight obtained at step (a) and the dry weight obtained at step (c), thereby obtaining the moisture weight, such as: Moisture weight = (total weight) - (dry weight).

[0346] For instance, a dry food composition as described herein, having from about 5% to about 12%, by weight, of moisture, for a companion animal can include:- from about 2% to about 30%, such as for example about 14%, by weight, of fat,- from about 5% to about 45%, such as for example about 25%, by weight, of protein, wherein the fat content can include (a) from about 0.25% to about 50%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

[0347] For instance, a wet palatable food composition as described herein, having from about 50% to about 90%, by weight, of moisture, for a companion animal can include:- from about 5% to about 40%, such as for example about 14%, by weight, of fat,- from about 1% to about 60%, such as for example about 30%, by weight, of protein, wherein the fat content includes (a) from about 0.5% to about 80%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

[0348] For instance, when the percentages are based on the total wet food composition including moisture, a wet palatable food composition as described herein, having from about 50% to about 90%, by weight, of moisture, for a companion animal can include:- from about 0.5% to about 20%, such as for example about 3%, by weight, of fat,- from about 0.1% to about 30%, such as for example about 8%, by weight, of protein,wherein the fat content includes (a) from about 0.5% to about 80%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

[0349] In some embodiments, a food composition according to the disclosure is palatable for companion animals such as canines and / or felines.

[0350] A feline animal can encompass a cheetah, a puma, a jaguar, a leopard, a lion, a lynx, a liger, a tiger, a panther, a bobcat, an ocelot, a smilodon, a caracal, a serval and / or a cat.

[0351] In some embodiments, a feline animal can be a cat.

[0352] A cat can encompass a wild cat and a domestic cat.

[0353] In some embodiments, a cat can be a domestic cat.

[0354] A canine can encompass dogs, wolves, coyotes, foxes or jackals.

[0355] In some embodiments, a canine can be a dog.

[0356] A dog can be selected from a recognized dog breed.

[0357] A recognized dog breed can encompass, without limitation, an Afghan hound, an Airedale, an akita, an Alaskan malamute, a basset hound, a beagle, a Belgian shepherd, a bloodhound, a border collie, a border terrier, a borzoi, a boxer, a bulldog, a bull terrier, a cairn terrier, a chihuahua, a chow, a cocker spaniel, a collie, a corgi, a dachshund, a dalmatian, a Doberman, an English setter, a fox terrier, a German shepherd, a golden retriever, a great Dane, a greyhound, a griffon Bruxellois, an Irish setter, an Irish wolfhound, a King Charles spaniel, a Labrador retriever, a Lhasa apso, a mastiff, a newfoundland, an old English sheepdog, a Papillion, a Pekingese, a pointer, a Pomeranian, a poodle, a pug, a rottweiler, a St. Bernard, a saluki, a Samoyed, a schnauzer, a Scottish terrier, a Shetland sheepdog, a shih tzu, a Siberian husky, a Skye terrier, a springer spaniel, a West Highland terrier, a whippet and a Yorkshire terrier.

[0358] Some of the above listed recognized dog breeds can have further subdivided dog breed.

[0359] In some embodiments, the food composition can be a cat food composition and / or a dog food composition.Uses and methods

[0360] Another aspect of the present disclosure relates to a method for improving the palatability of a food composition for a companion animal.

[0361] The method for improving the palatability of a food composition as described herein can include at least a step of replacing at least 0.25%, by weight of the fat, by butterfat in the preparation of the food composition.

[0362] The method for improving the palatability of a food composition as described herein can include at least a step of incorporating butterfat originating from a butter-compound in the preparation of the food composition, wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0363] In some embodiments, the method for improving the palatability of a food composition as described herein can include at least a step of incorporating butterfat originating from a butter-compound in the preparation of the food composition, wherein the fat content includes from about 0.25% to about 90% or from about 1.5% to about 90%, by weight of the fat content, of butterfat.

[0364] The palatability of a food composition comprising butterfat is improved compared to an initial food composition in which butterfat is absent.

[0365] Without being bound by any particular theory, it has been demonstrated in the examples of the present disclosure that incorporating butterfat as described herein in the formulation of a food composition can improve significantly the palatability of the said food composition for the consuming companion animal.

[0366] Without being bound by any particular theory, it is believed that incorporating butterfat by replacing a minimum of about 0.25%, by weight of an additional fat, by butterfat can be sufficient to significantly improved the palatability of a food composition for a companion animal.

[0367] Another aspect of the present disclosure relates to a method for manufacturing a food composition which is palatable for a companion animal.

[0368] The method for manufacturing a food composition which is palatable for a companion animal described herein can include at least a step of incorporating from about 0.25% to about 80%, by weight of the fat content, of butterfat in the preparation of the food composition.

[0369] The method for manufacturing a food composition which is palatable for a companion animal as described herein can include at least a step of incorporating butterfat originating from a butter-compound in the preparation of the food composition,wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0370] In some embodiments, the method for manufacturing a food composition which is palatable for a companion animal as described herein can include at least a step of incorporating butterfat originating from a butter-compound in the preparation of the food composition, wherein the fat content includes from about 0.25% to about 90% or from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

[0371] In some embodiments, the method of manufacturing, or improving the palatability of, a food composition as described herein, can include a step of mixing butterfat with a plurality of components of the food composition as described herein.

[0372] In some embodiments, the butterfat can be incorporated in the preparation of the food composition before, during or after mixing a plurality of components of the food composition as described herein.

[0373] For instance, such components of the food composition can be selected from a source of protein, a source of fibers, a source of carbohydrate, and / or a source of fat (for instance an additional fat as described herein).

[0374] In some embodiments, the butterfat can be incorporated in the preparation of the food composition as is. Thus, the butterfat is not chemically processed or digested prior to be incorporated in the preparation of the food composition.

[0375] In some embodiments, the butterfat is incorporated into the preparation of the food composition in its pure or unmodified form and / or without being combined, mixed, or blended with any other substances or components prior to incorporation.

[0376] A further aspect of the present disclosure relates to a method for manufacturing a food composition which is palatable for a companion animal, said method including a step of applying at least one coating layer including fat, wherein the fat content includes from about 0.25% to about 80%, by weight the fat content, of butterfat.

[0377] In some embodiments, the fat content includes from about 0.25% to about 90% or from about 1 .5% to 90%, by weight the fat content, of butterfat.

[0378] In some embodiments, the coated food composition can be a dry food composition, in particular an extruded food composition, in particular a kibble.

[0379]

[0380] In some embodiments, the butterfat, that is applied as a coating layer of the food composition, can be in its pure or unmodified form, and / or without being combined, mixed, or blended with any other substances or components prior to its application in coating the food composition.A further aspect of the present disclosure relates to the use of butterfat for manufacturing a food composition, including fat, which is palatable for a companion animal, wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0381] In some embodiments, the fat content includes from about 0.25% to about 90% or from about 1 .5% to 90%, by weight the fat content, of butterfat.

[0382] It is admitted that fatty acids profile of butterfat can be slightly different to the fatty acids profile of additional fat due to the change of the source of fat. Thus, if necessary, others nutritional parameters can be also slightly modified without significantly changing the formulation and the organoleptic properties of the food composition, such as the palatability.

[0383] A further aspect of the present disclosure relates to a method for improving the palatability of a dry food composition for a companion animal, said method including a step of applying at least one coating layer including fat, wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0384] A further aspect of the present disclosure relates to the use of butterfat for improving the palatability of a food composition including fat, wherein the fat content includes from about 0.25% to about 80%, by weight of the fat content, of butterfat.

[0385] In some embodiments, the fat content includes from about 0.25% to about 90% or from about 1 .5% to 90%, by weight the fat content, of butterfat.

[0386] In some embodiments, a palatable food composition as described herein can be obtained by a method of manufacturing as described or by a method for improving the palatability of a food composition as described herein.

[0387] In some embodiments, a palatable food composition for a companion animal as described herein can be obtained with a method for improving the palatability of a food composition for a companion animal as described herein.

[0388] In some embodiments, a palatable food composition for a companion animal as described herein can be obtained with a method for improving the palatability of a food composition for a companion animal as described herein.

[0389] In some embodiments, a dry palatable food composition for a companion animal as described herein can be obtained with a method for improving the palatability of a dry food composition for a companion animal as described herein.

[0390] For the first time and contrary to the general knowledge of the person skilled in the art, it has been demonstrated in the present disclosure, that the use of butterfat can increase the palatability of a food composition for a companion animal without impacting the health of the animal. The present disclosure is going beyond the belief that butterfat can have a negative impact on the health of a companion animal and is demonstrating for the first time that butterfat does not impact negatively the health of companion animals and is also a suitable natural alternative for increasing the palatability of an animal food composition.

[0391] As stated, it is an additional advantage of the present disclosure to propose a natural alternative to the traditional meat-(liver) based palatants, but also to traditional animal fats, such as poultry fat, or chemically synthesis palatant and / or dried chemical palatant such as the ones commonly used in the pet industry.EXAMPLESEXAMPLE 1 : MATERIAL & METHODSA. Butter-compounds

[0392] The butter-compounds tested for their palatability in the present examples are: AMF (Anhydrous Milk Fat); Lipolyzed butter and Browned butter.

[0393] In the following examples, unless otherwise specified, when it is indicated that a test food composition includes, for instance, 3% of butterfat (column named “Butterfat %” in the Tables), it implies that 3% by weight of the initial fat content, as initially present in the control food composition, is replaced with butterfat, on a dry matter basis.

[0394] It is admitted that the fatty acid profile of a control food and a test food can be slightly different due to the change of a part of the source of fat. Furthermore, in the case of the test foods, where a butter-compound is incorporated, other nutritional parameters can also be slightly adjusted. These adjustments could encompass slight changes in protein levels, moisture content, carbohydrates, and other, all while maintaining the overall energy content of the food.

[0395] As an illustrative example, considering a control food composition initially containing 10% by weight of fat, wherein 100% of the fat content derives from chicken. A similar test food is produced from the formula of the control food but the fat content is modified to have a butterfat content in an amount of 50% by weight of the fat content, or 5% by weight of the food composition.

[0396] Now, depending on the level of butterfat comprised in the buttercompound, the amount of butter-compound to be introduced in the test food can slightly differ to attain 5% by weight of butterfat based on the total food.

[0397] For example, where the butter-compound is a concentrated butterfat and contains 99,9% by weight of butterfat (such as for example with AMF), the percentage of butter-compound in the food composition should be about 5.05% by weight ([ratio butter-compounds:butterfat] x [percentage of fat replacement in the food] x 100 = percentage of butter-compounds, such as 1.01 x 0.05 = 0.0505 x 100 = 5.05%). Theinitial formula of the food must be adapted to reduce the chicken fat content from 10% to 5% by weight to keep same fat content.

[0398] For a second example, where the butter-compound includes 50% by weight of butterfat + 25% by weight of protein + 25% by weight of water, the percentage of butter-compound in the food composition should be about 10% by weight (2 x 0.05 = 0.1 x 100 = 10%). The initial formula of the food must be adapted to reduce the chicken fat content from 10% to 5% by weight to keep same fat content.

[0399] For a third example, where the butter-compound includes 50% by weight of butterfat + 25% by weight of protein + 25% by weight of coprah oil (fat), the percentage of butter-compound in the food composition should be about 10% by weight (2 x 0.05 = 0.1x100 = 10%). Thus, the total percentage of fat (butterfat + oil) replacement is 7.5% of fat (5% by of butterfat + 2.5% of coprah oil). Thus, in this third example, the initial formula of the food must be adapted to reduce the chicken fat content from 10% to 2.5% by weight to keep same fat content. At the end the fat content of the test food includes 50% of butterfat, 25% of coprah oil and 25% of chicken fat by weight.B. Food compositions1. Dry food compositions for dogs

[0400] Assay were conducted using a variety of ROYAL CANINO’s dog food products. The commercial products consist of a combination of core kibbles and coating. The coating represents from 1% to 20% by weight of the total food product and includes a blend of fat (from animal and / or vegetal sources), palatant (in liquid and / or powder form) and (optional) additional nutritional components.

[0401] In order to evaluate the palatable property of butter-compound in a dry food, the initial fat content in the coating layer of commercial kibbles (control dry food) was partially or totally replaced by a same amount of butterfat providing from a buttercompound, thereby obtaining a test dry food.DRY FOOD COMPOSITION 1 : ROYAL CANIN® Medium Adult Dog

[0402] Composition: dehydrated poultry protein, maize flour, maize, wheat flour, animal fats, dehydrated pork protein, wheat, hydrolysed animal proteins, beet pulp, fish oil, minerals, soya oil, yeasts and parts thereof, hydrolysed yeast (source of manno- oligo-saccharides (0.05%)).

[0403] Additives (per kg): Nutritional additives: Vitamin A: 12500 IU, Vitamin D3: 800 IU, E1 (Iron): 43 mg, E2 (Iodine): 4.3 mg, E4 (Copper): 13 mg, E5 (Manganese): 55 mg, E6 (Zinc): 133 mg, E8 (Selenium): 0.11 mg - Preservatives - Antioxidants.

[0404] Analytical constituents: Protein: 25.0% - Fat content: 14.0% - Crude ash: 6.1% - Crude fibres: 1.3% - Omega 3 Fatty Acids: 6.1 g / kg with EPA / DHA: 3.1 g / kg.DRY FOOD COMPOSITION 2: ROYAL CANIN® Renal Dog

[0405] Composition: Rice, maize flour, animal fats, maize gluten, maize, hydrolysed animal proteins, beet pulp, wheat gluten*, minerals, fish oil, vegetable fibres, soya oil, psyllium husks and seeds, fructo-oligosaccharides, mono - and diglycerides of palmitic and stearic acids esterified with citric acid, marigold extract (source of lutein). Protein sources: maize gluten, hydrolysed animal proteins, wheat gluten*.

[0406] *L.I.P.: protein selected for its very high digestibility.

[0407] Additives (per kg)**: Nutritional additives: Vitamin A: 15500 IU, Vitamin D3: 1000 IU, Iron (3b103): 40 mg, Iodine (3b201 , 3b202): 4 mg, Copper (3b405, 3b406): 12 mg, Manganese (3b502, 3b504): 52 mg, Zinc (3b603, 3b605, 3b606): 156 mg, Selenium (3b801 , 3b811 , 3b812): 0.05 mg - Technological additives: Clinoptilolite of sedimentary origin: 5 g - Preservatives - Antioxidants

[0408] Analytical constituents: Protein: 14.0% - Fat content: 18.0% - Crude ash: 4.0% - Crude fibers: 2.4% - Calcium: 0.4% - Phosphorus: 0.2% - Potassium: 0.6% - Sodium: 0.35% - Essential Fatty Acids (Linoleic Acid): 4% - EPA / DHA: 0.47%DRY FOOD COMPOSITION 3 : ROYAL CANIN® Mini Adult

[0409] Composition: dehydrated poultry protein, maize, maize flour, animal fats, maize gluten, vegetable protein isolate*, wheat, hydrolysed animal proteins, rice, beet pulp, minerals, fish oil, soya oil, yeasts and parts thereof, fructo-oligo-saccharides.

[0410] Additives (per kg): Nutritional additives: Vitamin A: 22000 IU, Vitamin D3: 1000 IU, E1 (Iron): 41 mg, E2 (Iodine): 4.1 mg, E4 (Copper): 13 mg, E5 (Manganese): 54 mg, E6 (Zinc): 133 mg, E8 (Selenium): 0.1 mg, L-Carnitine: 50.0 mg - Preservatives - Antioxidants.

[0411] Analytical constituents: Protein: 27.0% - Fat content: 16.0% - Crude ash: 5.7% - Crude fibres: 1.3% - EPA / DHA: 2.5 g / kg.DRY FOOD COMPOSITION 4: ROYAL CANIN® Hypoallergenic

[0412] Composition: Rice, hydrolysed soya protein isolate, animal fats, hydrolysed poultry liver, beet pulp, minerals, soya oil, fish oil, fructo-oligo-saccharides, borage oil, marigold extract (source of lutein). Protein sources: hydrolysed soya protein isolate, hydrolysed poultry liver. Carbohydrate source: rice.

[0413] Additives (per kg)*: Nutritional additives: Vitamin A: 27500 III, Vitamin D3: 800 IU, E1 (Iron): 42 mg, E2 (Iodine): 3.8 mg, E4 (Copper): 15 mg, E5 (Manganese): 55 mg, E6 (Zinc): 154 mg, E8 (Selenium): 0.26 mg - Technological additives: Clinoptilolite of sedimentary origin: 10 g - Preservatives - Antioxidants.

[0414] *Values reflect levels added to the formula, not those naturally occurring in components of the diet.

[0415] Analytical constituents: Protein: 21.0% - Fat content: 19.0% - Crude ash: 6.1% - Crude fibres: 1.1%, essential fatty acid (Linoleic acid): 2.47% - EPA / DHA: 0.33% - Omega 3 fatty acids: 0.95%DRY FOOD COMPOSITION 5: ROYAL CANIN® Anallerqenic

[0416] Composition: Maize starch, feather hydrolysate with low molecular weight (source of L amino acids and oligopeptides), copra oil, soya oil, minerals, vegetable fibres, chicory pulp, fructo-oligo-saccharides, fish oil, mono - and diglycerides of palmitic and stearic acids esterified with citric acid, animal fat, marigold extract (source of lutein). Protein source: feather hydrolysate with low molecular weight. Carbohydrate source: maize starch.

[0417] Additives (per kg)*: Nutritional additives: Vitamin A: 36500 IU, Vitamin D3: 800 IU, E1 (Iron): 42 mg, E2 (Iodine): 3.8 mg, E4 (Copper): 15 mg, E5 (Manganese): 55 mg, E6 (Zinc): 154 mg, E8 (Selenium): 0.26 mg - Technological additives: Clinoptilolite of sedimentary origin: 8.48 g - Preservatives - Antioxidants.

[0418] *Values reflect levels added to the formula, not those naturally occurring in components of the diet.

[0419] Analytical constituents: Protein: 18.0% - Fat content: 16.5% - Crude ash: 6.5% - Crude fibres: 1.7%. Essential fatty acid (Linoleic acid): 2.72%2. Wet food compositions for dogs and cats

[0420] Assays were conducted using a variety of ROYAL CANINO’s food products. Final fat content of wet food products consists of a combination of fat derived from raw material and pure fat added (most commonly vegetal oil).

[0421] In order to evaluate the palatable property of butterfat and buttercompounds in a wet food composition, the initial fat content of the commercial food composition (control wet food) was partially or totally replaced by a same amount of butterfat providing from a butter-compound, thereby obtaining a test wet food.DOG WET FOOD COMPOSITION 1 : ROYAL CANIN® Urinary SO Loaf Dog

[0422] Composition: Pork by-products, poultry by-products, chicken meat, sunflower oil refined, powdered cellulose, maize flour, starch mixture, minerals, pork blood products, caramelised sugars, fish oil, marigold extract (source of lutein).

[0423] Additives (per kg)*: Vitamin D3: 190 IU, E1 (Iron): 3.4 mg, E2 (Iodine): 0.24 mg, E4 (Copper): 2 mg, E5 (Manganese): 1 mg, E6 (Zinc): 10 mg. Urine acidifying substances: calcium sulfate: 0.25%. Technological additives: (acidity regulator) Sodium bisulfate: 0.56g.

[0424] Analytical constituents (« as is » in finish Product): Protein: 8.0% - Fat content: 6.0% - Crude ash: 2.0% - Crude fibres: 1 .4% - Moisture: 78% (dry matter 22%) - Taurine (total): 0.12% - Calcium: 0.21% - Phosphorus: 0.2% - Sodium: 0.29% - Magnesium: 0.02% - Potassium: 0.2% - Chloride: 0.4% - Sulfur: 0.2%DOG WET FOOD COMPOSITION 2: ROYAL CANIN® Hypoallergenic Loaf Dog

[0425] Composition: Pea starch, hyrdrolysed soya protein concentrate, sunflower oil refined, poultry by-products, powdered cellulose, minerals, crude lecithins, fish oil, marigold extract (source of lutein). Selected sources of protein: hydrolysed soya protein concentrate, hydrolysed poultry by-products. Selected source of carbohydrate: pea starch.

[0426] Additives (per kg)*: Nutritional additives: Vitamin A: 3000 IU, Vitamin D3: 320 IU, E1 (Iron): 11 mg, E2 (Iodine): 1 mg, E4 (Copper): 3.8 mg, E5 (Manganese): 15 mg, E6 (Zinc): 36 mg - Technological additives: Clinoptilolite of sedimentary origin: 2.5g.

[0427] *Values reflect levels added to the formula, not those naturally occurring in components of the diet.

[0428] Analytical constituents (« as is » in finish Product): Protein: 6.4% - Fat content: 3.5% - Crude ash: 2.0% - Crude fibres: 1.5% - Moisture: 74.0% - EPA and DHA: 0.12% - Essential fatty acid (Linoleic acid): 1 .4%.1CAT WET FOOD COMPOSITION 1 : ROYAL CANIN® Instinctive Slices in GravyCat

[0429] Composition: meat and animal derivatives, fish and fish derivatives, vegetable protein extracts, cereals, derivatives of vegetable origin, minerals, various sugars.

[0430] Additives (per kg): Nutritional additives: Vitamin D3: 35 IU, E1 (Iron): 3 mg, E2 (Iodine): 0.35 mg, E4 (Copper): 2.8 mg, E5 (Manganese): 0.9 mg, E6 (Zinc): 9 mg.

[0431] Analytical constituents (« as is » in finish Product): Protein: 12.0% - Fat content: 2.8% - Crude ash: 1.5% - Crude fibres: 0.9% - Moisture: 79.5% - other constituents : 3.3%.CAT WET FOOD COMPOSITION 2 : ROYAL CANIN® Sterilised Chunks in GravyCat

[0432] Composition: meat and animal derivatives, cereals, derivatives of vegetable origin, minerals, vegetable protein extracts, various sugars.

[0433] Additives (per kg): Nutritional additives: Vitamin D3: 90 IU, E1 (Iron): 3 mg, E2 (Iodine): 0.21 mg, E4 (Copper): 1.6 mg, E5 (Manganese): 0.9 mg, E6 (Zinc): 9 mg - Technological additives: Clinoptilolite of sedimentary origin: 0.2 g.

[0434] Analytical constituents (« as is » in finish Product): Protein: 9% - Fat content: 2.6% - Crude ash: 1.3% - Crude fibres: 1.8% - Moisture: 81%- other constituents : 4.3%.C. Manufacturing process / '. Kibble (dry food) manufacturing process

[0435] The preparation of a dry food composition (kibble) uses standard processes and parameters for pet food which are well known by the skilled person.

[0436] Formulations for the dry food compositions are as previously described in dry and wet compositions.

[0437] The dry ingredients of the core are ground into a grinder to get particles below 1 .2 millimeters (mm). The ground ingredients are introduced in a conditioner and mixed with added water and steam to form a dough.

[0438] The dough is then transferred into an extruder and then heat under pressure. The heated dough is then pushed through a die plate to obtain an expanded extrudate which is then cut into uncoated kibbles.

[0439] The manufacturing process can be realized using any extruder available to the person skilled in the art. As non-limitative examples, it can be used an Extruder WENGER X115, X165 or X185 or any similar extruder.

[0440] The kibbles are then dried at about 90°C, cooled to ambient temperature at atmospheric pressure and then spray coated with the layers as previously described in each assays.

[0441] The coated kibbles are then packed in paper bags or plastics bags before using for Two Bowl Test. / / . Wet food manufacturing process

[0442] The preparation of a wet food composition (loaf or chunk in gravy) uses standard processes and parameters for pet food which are well known by the skilled person.

[0443] Formulations for the wet food compositions are as previously described in dry and wet compositions: generally it is a combination of fresh or frozen meat, cereals, vitamins, minerals and supplements.

[0444] First stage involves pre-breaking into convenient-sized chunks using generally rotating claw bearing against a stator. The pre-broken material then passes into a coarse grinder. The most common construction uses a circular hole plate with a rotating knife. Then emulsification step is applied : number of plates I knifes is adapted according to the distribution size of the emulsion required. The emulsion particle size is generally below 2mm.

[0445] For loaf, the emulsion is then filled in can and retorted.

[0446] For Chunk in sauces preparation, the emulsion is extruded before oven steam cooking and cutting. On the other hand, sauce is prepared pre-heating water mixed with dry ingredients. Then sauce and chunks are poured in container.

[0447] Sealed containers are then retorted with F0 > 20min before labelling and packing.Hi. Semi-moist food composition manufacturing process

[0448] The preparation of a semi moist food composition (semi moist kibble) uses Super-Heated Stream (SHS) standard processes and parameters for semi moist pet food which are well known by the skilled person such as processes or methods described in the published patent documents US10113794, US8827671 , US20150367972, US20170332667 or US20170332669.D. Palatabilitv assessment with “Two Bowl Test“

[0449] The palatability of each food compositions was measured using the “Two Bowl Test”.

[0450] In this assay single test kibbles and the corresponding control kibbles were placed in their respective bowls and presented simultaneously to the animal. The bowls are left with the animal for a set duration of time, commonly 15 min to 30 min for dry dog food compositions or from 15 hours to 20 hours for dry cat food compositions, or for 15 min to 30 min for wet food compositions, or until one of the bowls has been completely consumed. The amount of product offered in each bowl is the same. A first assay is performed in the morning after an overnight fast and a second test is made in the afternoon changing the side of kibbles presentation. Palatability is evaluating regarding the first consumed food composition (named “1st choice”) and the first finished food composition (name “preferred product”). Each food composition is classified alongside the others as a function of its consumption. Thus, the possible results are preference for test kibble, control kibble or neither.

[0451] The minimum number of animals used for the test is 30 dogs or 30 cats.

[0452] In order to get more robust results Dogs Palatability assays have been performed on 3 different dog groups named A, B & C.EXAMPLE 2: RESULTS

[0453] Different butter-compounds (AMF, lipolyzed butter and browned butter) have been tested in different conditions.

[0454] In all the following examples, it is noted that:“ “ : non significant difference* : p-value > 0.05** : p-value > 0.01*** : p-value > 0.0011. Palatabilitv of dry foods with butter-compounds

[0455] A control dry dog food was produced using kibbles’ core coated with a coating layer, following the current formula of the dry foods 1 to 5; then test dry dog foods were produced, replacing various percentages of the fat content in the formula of the coating layer, as initially formulated in the control food composition, by butterfat, providing from the butter-compound.

[0456] Then, palatability assays were performed to compare the palatability of the control food compositions and the test food compositions.

[0457] The percentage preferences are described in the following tables (% preference for control food / % preference for test food).

[0458] Additionally, it is also mentioned that when two lines are present within the same group box result, the first line is the time TO and the second is at the time TO + 3 or 4 months (to evaluate and confirm the stability of the composition according to the specification and that the aging of the composition does not negatively impact the palatability).Table 1 : Summary of preference test results for dogs with dry kibbles includingAMF (Anhydrous Milk Fat) (% preference for control food / % preference for test food)Table 2: Summary of preference test results for dogs with dry kibbles including AMF at different level of replacement (% preference for test food with 6.4% or 5.9% replacement / % preference for test food with 19.1% or 17.6% replacement)Table 3: Summary of preference test results for dogs with dry kibbles includingLipolyzed butter (% preference for control food / % preference for test food)Table 4: Summary of preference test results for dogs with dry kibbles including Browned butter (% preference for control food / % preference for test food).

[0459] In Table 4, the percentage replacement is done on ISO fat, meaning that the difference of fat due to the replacement of pure fat by Browned butter (which is not 100% fat) has been compensated by adding other fat in order to keep the same total % of fat in the final product.Table 5: Summary of preference test results for dogs with dry kibbles including Browned butter (% preference for control food / % preference for test food).

[0460] In contrast, in Table 5, the percentage replacement is not done on ISO fat, meaning that the difference of fat due to the replacement of pure fat by Browned butter (which is not 100% fat) has not been compensated by adding fat in order to keep the same total % of fat in the final product. As a result, the total % of fat in the finished product is decreased.Conclusions :

[0461] As demonstrated in Tables 1 and 2, when a portion of the fat content of a dry food composition is replaced by butterfat from AMF (Anhydrous Milk Fat), dogs significantly more preferred those test dry food compositions than its respective control dry food composition.

[0462] As demonstrated in Table 3, when fat content of a dry food composition is replaced by butterfat from the Lipolyzed butter, dogs significantly more preferred those test dry food compositions than its respective control dry food composition.

[0463] As demonstrated in Tables 4 and 5, when fat content of a dry food composition is replaced by butterfat from Browned butter, dogs significantly more preferred those test dry food compositions than its respective control dry food composition (whether on an ISO fat content or not).2. Palatability of dry foods with butter-compounds and less expensive liquid palatant

[0464] In the next following assay in Table 6, the control dry food composition (CTRL) coated with a “best in class” palatant (Premium Palatant) is compared to a test dry food composition (TEST) which is coated with a coating layer including less expensive liquid palatant (Standard Palatrant) than the coating layer of the control food product. Next, in the following Table 7, the palatability of the control dry food composition (i.e. with the Premium Palatant) is further compared to the test dry food composition (i.e. with the Standard Palatant) in which the amount of liquid palatant in the coating layer is reduced, and an amount of butterfat is included in the coating layer. The fat content is the same between the control and the test food compositions. Butterfat is used to compensate loss of palatability using cost effective liquid palatant.Table 6: Summary of preference test results for dogs with dry kibbles including a palatant considered as a “best in class” palatant (Premium Palatant) and a less expensive palatant (Standard Palatant)Table 7: Summary of preference test results for dogs with dry kibbles includingLipolyzed butter (% preference for control food / % preference for test food)

[0465] In this trial, it is demonstrated, that i) as can be expected, a kibble coated by a Standard Palatant is less palatable that a kibble coated with a Premium Palatant,but that, ii) surprisingly, when butterfat is incorporated as part of the fat content in a food composition coated with a Standard Palatant, the butterfat compensates the palatability loss in the food composition and this kibble is more palatable (Group 1) or at least equivalent (Group 2) than a kibble coated with the Premium Palatant.3. Palatabilitv of wet dog foods with AMF (Anhydrous Milk Fat)

[0466] Control wet dog food compositions were produced using current loaf formulas of the dog wet food compositions 1 to 2; then test wet food compositions were produced, replacing various percentages of the fat content in the formula of the food composition, as initially formulated in the control food composition, by butterfat providing from AMF (Table 8) or from Lipolyzed butter (Table 9).

[0467] Then, palatability assays were performed to compare the palatability of the control food compositions and the test food compositions. The percentage preferences are described in tables 8 and 9 below (% preference for control food / % preference for test food).Table 8: Summary of preference test results for dogs with wet foods including AMF (Anhydrous Milk Fat) (% preference for control food / % preference for test food)Table 9: Summary of preference test results for dogs with wet foods includingLipolyzed butter (% preference for control food / % preference for test food)

[0468] As demonstrated in Tables 8 and 9, the test food compositions, in which a portion of the fat content consists of butterfat provided from AMF (Anhydrous Milk Fat) or Lipolyzed butter, are significantly more preferred by the dogs than their respective control wet food compositions.4. Palatabilitv of cat wet foods with Browned butter

[0469] A control wet cat food composition was produced using current chunk in sauce formula of the cat wet food compositions 1 and 2; then test wet food compositions were produced, replacing various percentages of the fat content, as initially formulated in the control food composition, by butterfat from the Browned butter.

[0470] Then, palatability assays were performed comparing the palatability of the control food and the test foods. The percentage preferences are described in table 10 below (% preference for control food / % preference for test food).Table 10: Summary of preference test results for cats with wet chunk in sauce with Browned butter

[0471] As demonstrated in Table 10, the test wet food compositions are significantly more preferred by the cats than their respective control wet food compositions.5. Palatabilitv of doo semi moist food composition with Lipolyzed butter

[0472] A control nutritionally complete semi moist dog food composition was produced either with 11 ,7% by weight of fat (semi moist composition A) or 10.2% by weight of fat (semi moist composition B), as control diet; then a test food composition was produced, replacing various percentages of the fat content, as initially formulated in the control food composition, by butterfat from Lipolyzed butter.

[0473] Then, palatability assays were performed comparing the palatability of the control food vs. the test food. The percentage preferences are described in table 11 below (% preference for control food / % preference for test food). Table 11 : Summary of preference tests results for dogs with semi moist dog food with Lipolyzed butter

[0474] As demonstrated in Table 11 , the test semi moist food compositions are preferred by the dogs than their respective control food compositions in the three assays. Consequently, in significant part of tests, fat replacement with a butter compound improves dogs’ palatability.

Claims

CLAIMS1. A palatable food composition for a companion animal including from about 11% to about 50% by weight of fat, wherein the fat content includes from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

2. The palatable food composition according to claim 1 , wherein the palatable food composition is a nutritionally complete and balanced food composition or a functional complement, in particular the palatable food composition is a nutritionally complete and balanced food composition.

3. The palatable food composition according to claim 1 or 2, wherein the palatable food composition includes from about 1% to about 40%, by weight, of fat.

4. The palatable food composition according to any one of claims 1 to 3, wherein butterfat originates from at least one butter-compound, and wherein said buttercompound includes at least about 80%, preferably at least 90%, by weight of the buttercompound, of butterfat.

5. The palatable food composition according to claim 4, wherein said buttercompound is selected from butter, concentrated butterfat, clarified butter, white butter, fractionated butter, maturated butter, ghee, toffee butter, dulce, salted butter caramel, sweet cream butter, cultured cream butter, sweet sour cream butter, cultured sour cream butter, dehydrated butter, hydrolysed butter, browned butter, or a combination thereof.

6. The palatable food composition according to claim 5, wherein said buttercompound consists of a concentrated butterfat, a hydrolysed butter, a browned butter or a combination thereof, preferably the butter-derived product consists of a concentrated butterfat.

7. The palatable food composition according to any one of the preceding claims, wherein the palatable food composition is a dry food composition, a wet food composition, or a semi-moist food composition.

8. A palatable dry food composition, having from about 5% to about 12%, by weight, of moisture, for a companion animal including:- from about 2% to about 30%, by weight, of fat,- from about 5% to about 45%, by weight, of protein, wherein the fat content includes (a) from about 0.25% to about 50%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

9. The palatable dry food composition according to claim 8, wherein the fat content includes (a) from about 1 .5% to about 50%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

10. The palatable dry food composition according to claim 8 or 9, wherein the palatable food composition is a nutritionally complete and balanced food composition or a functional complement, in particular the palatable food composition is a nutritionally complete and balanced food composition.11 . The palatable dry food composition according to any one of claims 8 to 10, wherein the palatable dry food composition includes from about 11% to about 30%, by weight, of fat.

12. The palatable dry food composition according to any one of claims 8 to 11 , wherein butterfat originates from at least one butter-compound, and wherein said butter-compound includes at least about 80%, preferably at least 90%, by weight of the butter-compound, of butterfat.

13. The palatable dry food composition according to claim 12, wherein said butter-compound is selected from butter, concentrated butterfat, clarified butter, white butter, fractionated butter, maturated butter, ghee, toffee butter, dulce, salted butter caramel, sweet cream butter, cultured cream butter, sweet sour cream butter, culturedsour cream butter, dehydrated butter, hydrolysed butter, browned butter, or a combination thereof.

14. The palatable dry food composition according to claim 13, wherein said butter-compound consists of a concentrated butterfat, a hydrolysed butter, a browned butter or a combination thereof, preferably the butter-derived product consists of a concentrated butterfat.

15. A palatable wet food composition, having from about 50% to about 90%, by weight, of moisture, for a companion animal including:- from about 5% to about 40%, by weight, of fat,- from about 1% to about 60%, by weight, of protein, wherein the fat content includes (a) from about 0.5% to about 80%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

16. The palatable wet food composition according to claim 15, wherein the fat content includes (a) from about 1.5% to about 80%, by weight of the fat content, of butterfat, and (b) at least one additional fat.

17. The palatable wet food composition according to claim 15 or 16, wherein the palatable wet food composition is a nutritionally complete and balanced food composition or a functional complement, in particular the palatable food composition is a nutritionally complete and balanced food composition.

18. The palatable wet food composition according to any one of claims 15 to17, wherein the palatable wet food composition includes from about 10% to about 40%, by weight, of fat.

19. The palatable wet food composition according to any one of claims 15 to18, wherein butterfat originates from at least one butter-compound, and wherein said butter-compound includes at least about 80%, by weight of the butter-compound, of butterfat.

20. The palatable wet food composition according to claim 19, wherein said butter-compound is selected from butter, concentrated butterfat, clarified butter, white butter, fractionated butter, maturated butter, ghee, toffee butter, dulce, salted butter caramel, sweet cream butter, cultured cream butter, sweet sour cream butter, cultured sour cream butter, dehydrated butter, hydrolysed butter, browned butter, or a combination thereof.21 . The palatable wet food composition according to claim 20, wherein said butter-compound consists of a concentrated butterfat, a hydrolysed butter, a browned butter or a combination thereof, preferably the butter-derived product consists of a concentrated butterfat.

22. The palatable dry food composition according to any one of claims 8 to 14 or the palatable wet food composition according to any one of claims 15 to 21 , wherein a protein source is selected from chicken meals, chicken, chicken by-product meals, lamb, lamb meals, pork, turkey, turkey meals, beef, beef by-products, viscera, entrails, white fish, venison, soybean meal, soy protein isolate, soy protein concentrate, corn gluten meal, corn protein concentrate or a combination thereof.

23. The palatable dry food composition according to any one of claims 8 to 14 or 22, or the palatable wet food composition according to any one of claims 15 to 21 or 22, wherein an additional fat is selected from poultry fat, chicken fat, turkey fat, pork fat, lard, tallow, beef fat, vegetable oils, corn oil, soy oil, cottonseed oil, palm oil, coconut oil, palm kernel oil, linseed oil, canola oil, rapeseed oil, fish oil, menhaden oil, anchovy oil, olestra, or a combination thereof.

24. The palatable food composition according to any one of the preceding claims, wherein the companion animal is a canine or a feline.

25. A method for improving the palatability of a food composition for a companion animal, including from about 11 % to about 50% by weight of fat, said method including a step of incorporating from about 1.5% to about 90%, by weight of the fat content, of butterfat in the preparation of the food composition.

26. The method of claim 25, wherein the butterfat is incorporated into the preparation of the food composition in its pure or unmodified form.

27. The method of claim 25 or 26, wherein the butterfat is incorporated into the preparation of the food composition without being combined, mixed, or blended with any other substances or components prior to incorporation.

28. A method for manufacturing a dry food composition which is palatable for a companion animal, said method including a step of applying at least one coating layer including fat, wherein the fat content includes from about 1 .5% to about 90%, by weight of the fat content, of butterfat.

29. The method of claim 28, wherein the coated food composition is a dry food composition, in particular an extruded food composition, in particular a kibble.

30. The method of claim 28 or 29, wherein the butterfat can be in its pure or unmodified form, and / or without being combined, mixed, or blended with any other substances or components prior to its application in coating the food composition.

31. Use of butterfat for manufacturing a food composition, including from about 11% to about 50% by weight of fat, which is palatable for a companion animal, wherein the fat content includes from at least about 1.5% to about 90%, by weight of the fat content, of butterfat.

32. A palatable food composition according to any one of claims 1 to 24, obtainable by a method for improving the palatability of a food composition of any one of claims 25 to 27.

33. A dry palatable food composition according to any one of claims 1 to 24, obtainable by a method of manufacturing a dry food composition of any one of claims 28 to 30.