Expanded dry product for improving pet dental hygiene

Abstract

The present disclosure relates to a low density dry food composition having a penetration rate of at least about 30% and comprising at least, relative to the total weight of the composition: a. a protein source ranging from about 15% to about 30%, b. a fat ranging from about 5% to about 15%, c. a starch ranging from about 35% to about 65%, and d. a total dietary fiber source ranging from about 3% to about 12%. The present disclosure also relates to a method of use for improving oral hygiene, and to a method of manufacturing the same.

Description

[0001] This disclosure generally relates to dental hygiene. More specifically, this disclosure relates to food compositions for improving dental hygiene in animals, such as companion animals.

[0002] Over the past few decades, a growing body of research has revealed the importance of oral health, and especially dental health, in the lives of domestic animals, particularly dogs and cats.

[0003] Many domestic animals suffer from dental health problems. A major contributing factor to these problems is the formation of plaque on the tooth surface. Plaque contains bacteria and other components that adhere to the tooth surface. These elements accumulate above and below the gum line, leading to inflammation or gingivitis and a foul odor in the dentition. The formation of tartar or dental plaque can also cause these problems. Tartar forms on the tooth surface around the gum line and can serve as a starting point for additional plaque buildup. Therefore, a lack of oral hygiene leads to plaque deposition and tartar formation, which in turn breeds bacteria and ultimately induces gingivitis.

[0004] Therefore, pet owners have an increasing demand for treats and foods that can be used to improve their pets' oral health, and especially to prevent dental and / or gum problems. Consequently, oral health management for our pets has become an increasingly important part of the daily work of veterinarians and a growing priority for pet food manufacturers.

[0005] Wild animals are less prone to plaque and tartar buildup than pets because their food physically removes plaque and tartar from their teeth. However, while commercial pet food is generally much better nutritionally, it doesn't provide enough abrasiveness to clean a pet's teeth. Even dry, coarse abrasives only provide very limited abrasive action, both in terms of brushing efficiency and effective contact between the abrasive and the tooth surface. The most common reason for this is that dry, coarse abrasives often crumble when a pet chews them.

[0006] Pet owners can use various strategies to improve their pets' dental health, such as using toothbrushes, dental sprays, or dental wipes. However, using these tools can be very unpleasant for both the pet and its owner. Giving them raw bones, hooves, or even antlers to partially recreate how wild animals clean their teeth is not accessible to everyone, and even veterinarians advise against it, as it can lead to oral puncture injuries or even broken teeth. Giving dogs ice cubes carries the same risks.

[0007] There are also chew toys and bully sticks on the market that can help help your pet maintain good oral health. However, their effectiveness is limited, and their cost, in addition to food, can become quite high in the long term and even in the short term.

[0008] Finally, as mentioned above, coarse-ground foods and treats with improved dental health properties are available. While these products do have a positive impact on our pets' dental health, their effectiveness is limited. Coarse-ground foods, especially dry ones, are too brittle and therefore crumble when chewed. Furthermore, they only come into contact with a small portion of the teeth, thus only working on that part, while the rest of the teeth remain untreated.

[0009] Therefore, there is a need to provide coarse abrasives, especially dry coarse abrasives, that have improved oral health / hygiene efficiency and, in particular, improved dental health efficiency.

[0010] There is a need to provide coarse abrasives, especially dry coarse abrasives, that have an improved effect on reducing dental plaque.

[0011] It is necessary to provide coarse abrasives that have an improving effect on reducing gingivitis, especially dry coarse abrasives.

[0012] It is necessary to provide coarse abrasives that have an improved tartar reduction effect, especially dry coarse abrasives.

[0013] It is necessary to provide coarsely ground materials that can improve halitosis and reduce bad breath, especially dry coarsely ground materials.

[0014] It is necessary to provide coarse abrasives, especially dry coarse abrasives, to increase contact with the teeth of pets that consume them.

[0015] There is a need to provide coarse abrasives that are effective in improving dental health while being brittle, especially dry coarse abrasives.

[0016] There is a need to provide coarse abrasives that are less brittle, especially dry coarse abrasives, that are effective in improving dental health.

[0017] This disclosure is intended to address all or some of these needs.

[0018] The purposes and advantages of the disclosed subject matter will be set forth in the following description and will be apparent from the description itself, as well as from practice of the disclosed subject matter. Further advantages of the disclosed subject matter will be realized and obtained through the embodiments specifically pointed out in the written description and its claims.

[0019] According to the first aspect, this disclosure relates to a low-density dry food composition comprising at least:

[0020] a. A protein source in an amount ranging from about 15% to about 30% by weight relative to the total weight of the composition.

[0021] b. The amount of fat ranges from about 5% to about 15% by weight relative to the total weight of the composition.

[0022] c. The amount of starch is in the range of about 35% to about 65% by weight relative to the total weight of the composition.

[0023] d. The amount is in the range of about 3% to about 12% of total dietary fiber relative to the total weight of the composition, the composition having a penetration rate of at least about 30%.

[0024] In some embodiments, the penetration rate of the compositions disclosed herein may be from about 30% to about 75%, particularly from about 35% to about 65%, and more particularly from about 35% to about 60%.

[0025] In other embodiments, the compositions disclosed herein may include a protein source in an amount ranging from about 18% to about 25% by weight relative to the total weight of the composition.

[0026] In other embodiments, the protein source of the compositions disclosed herein may be selected from plant and animal proteins, and in particular:

[0027] - The plant protein source may be selected from soybean, chickpea, pea, corn gluten, lentils, and barley plant proteins, and more particularly corn gluten plant protein; and

[0028] - The animal protein source may be selected from poultry, beef, chicken, chicken meal, mutton, mutton meal, dried eggs, fish, fish meal, meat and bone meal, meat by-products, insects and meat meal animal protein, and more particularly poultry animal protein.

[0029] In particular, the protein source of the compositions disclosed herein may be corn gluten plant protein and poultry animal protein.

[0030] In one embodiment, the ratio of animal protein to plant protein in the composition disclosed herein may be from 1 / 2 to 2 / 1, and particularly from 2 / 1.

[0031] In one embodiment of this disclosure, the composition may include fat in an amount ranging from about 5% to about 15% by weight, more particularly from about 5% to about 12% by weight, and particularly from about 8% to about 12% by weight relative to the total weight of the composition.

[0032] In particular, the fat source of the compositions disclosed herein may be selected from pork fat, pork lard, poultry fat, chicken fat, beef fat, mutton fat, fish oil, and sunflower fat, and especially pork fat.

[0033] In one embodiment of this disclosure, the composition may include starch in an amount ranging from about 35% to about 65% by weight, particularly from about 37% to about 55% by weight, relative to the total weight of the composition.

[0034] In particular, the starch source in the compositions disclosed herein may be selected from wheat, barley, tapioca flour, wheat flour, corn flour, rice, potato, pea, and oat starch, and especially from wheat, wheat flour, and corn starch.

[0035] In one embodiment of this disclosure, the composition may include total dietary fiber in an amount ranging from about 4% to about 10% by weight, particularly from about 5% to about 8% by weight, relative to the total weight of the composition.

[0036] In particular, the fiber source in the compositions disclosed herein may be selected from beet pulp, soybean hulls, wheat bran, cellulose, chicory, corn, rice bran, whole grain oat and whole grain barley fibers, and more particularly chicory fiber.

[0037] In one embodiment of this disclosure, the composition may include ash in an amount ranging from about 2% to about 10% by weight, particularly from about 3% to about 9% by weight, and more particularly from about 5% to about 6.5% by weight relative to the total weight of the composition.

[0038] The compositions disclosed herein may have a bulk density of approximately 100 g / L to approximately 250 g / L.

[0039] In one embodiment of this disclosure, the composition may include water in an amount ranging from about 2% to about 11% by weight, particularly from about 5% to about 11% by weight, and particularly from about 8% to about 11% by weight relative to the total weight of the composition.

[0040] In one embodiment of this disclosure, the composition may further include other mechanically, chemically, or biologically active ingredients for improving tartar reduction, plaque reduction, gingivitis reduction, and / or halitosis reduction. The active ingredient may be, but is not limited to, a polyphosphate or a polyphosphate derivative.

[0041] In one specific embodiment, the compositions disclosed herein do not include pregelatinized starch.

[0042] In one specific embodiment, the compositions disclosed herein do not include glycerin.

[0043] The compositions disclosed herein may particularly have a substantially cobbled or paved shape having a rectangular base with a width between about 5 mm and about 14 mm and a length between about 8 mm and about 20 mm, and particularly have a substantially cobbled shape having a rectangular base with a width between about 5 mm and about 14 mm and a length between about 8 mm and about 20 mm.

[0044] The compositions disclosed herein may have a thickness of, in particular, from about 7 mm to about 30 mm, in particular from about 8 mm to about 25 mm, and more particularly from about 10 mm to about 20 mm.

[0045] As previously stated, the compositions disclosed herein are particularly suitable for coarse abrasives.

[0046] According to another aspect, this disclosure also relates to a low-density dry food composition for improving and / or maintaining oral health. More specifically, this disclosure relates to a low-density dry food composition for improving and / or maintaining dental health.

[0047] In another aspect, the compositions disclosed herein can be used to prevent and / or treat diseases selected from dental plaque, gingivitis, dental tartar, and halitosis.

[0048] In some embodiments, the low-density dry food compositions of this disclosure and their embodiments according to this disclosure are used for animals, particularly non-human mammals, more particularly pets, and especially cats or dogs. Detailed Implementation

[0049] definition

[0050] In the context of this disclosure and in the specific context in which each term is used, the terms used herein generally have their ordinary meaning in the art. Some terms are discussed below or elsewhere in the specification to provide additional guidance on describing the compositions and methods of this disclosure and how they are prepared and used. The following definitions are provided for this specification (including the claims).

[0051] The term "about" or "approximately" means within an acceptable range of error for a particular value as determined by those skilled in the art, where the acceptable range of error will depend in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, according to practice in the art, "about" may mean within a range of three or more standard deviations. Alternatively, "about" may mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and still more preferably up to 1%, of a given value. Furthermore, particularly with respect to a system or method, the term may mean within an order of magnitude of a value, preferably within a five-fold range, and more preferably within a two-fold range.

[0052] As used herein, the term "effective amount" can be understood as an amount of an ingredient, nutrient, or agent sufficient to have a beneficial effect on reducing dental plaque, gingivitis, tartar, and / or halitosis. In the context of this disclosure, as an example, it refers to an amount of immunoglobulins sufficient to reduce or eliminate microorganisms that impair oral health compromising (OHC).

[0053] The term “prevent” or “prevention” in this disclosure refers to the degree to which the risk or probability of a given phenomenon—that is, a disease previously defined in this disclosure, such as dental plaque, gingivitis, tartar, and halitosis—is reduced.

[0054] In this document, the terms “treatment” or “treatment” or “therapy” refer to the administration or consumption of the compositions of this disclosure for the purpose of curing, eliminating, alleviating, altering, remedying, improving, enhancing or influencing the symptoms of a disease or condition according to this disclosure, or statistically significantly preventing or delaying the onset of symptoms or complications, or preventing or inhibiting the further development of a disease.

[0055] As used herein, the terms "animal" or "pet" refer to livestock, including but not limited to domestic dogs, cats, horses, cattle, ferrets, rabbits, pigs, rats, mice, gerbils, hamsters, and horses. Domestic dogs and cats are specific examples of pets.

[0056] As used herein, the terms “animal feed,” “animal feed composition,” “animal feed coarse mill,” “pet food,” or “pet food composition” mean a composition intended specifically for consumption by a pet. Pet food may include, but is not limited to, nutritionally balanced compositions suitable for daily feeding, such as coarse mills, as well as supplements and / or treats, which may or may not be nutritionally balanced.

[0057] As used herein, the term “nutritional balance” means that, according to recommendations from recognized official bodies in the field of pet nutrition, including government agencies such as, but not limited to, the United States Food and Drug Administration’s Center for Veterinary Medicine and the American Feed Control Officials Incorporated, a composition (such as pet food) contains the appropriate amounts and proportions of nutrients known to sustain life, apart from the additional requirement for water.

[0058] In the sense of this disclosure, "expanded product" means a foamy product in which air-filled bubbles occupy at least about 50% of the product volume, at least about 65% if desired, or at least about 80% of the volume, or even up to about 85% of the volume. This expanded structure gives the products of this disclosure a crispness that consumers prefer, which can be quantified, in particular, by measuring the breaking force (expressed in N) if desired.

[0059] As used herein, the terms “penetration rate,” “penetration ratio,” or “penetration ratio” refer to the ratio between the distance a tooth penetrates a food (in millimeters, mm) and the thickness of the corresponding food (also in millimeters, mm).

[0060] As will be described in more detail below, penetration rate is a measurement known to those skilled in the art. It is obtained in a penetration test and is the ratio of the distance (in mm) the probe penetrates the interior of the product before it breaks to the total thickness of the sample (in mm). It is expressed as a percentage (%). For dental applications, this penetration rate will simulate the depth to which a tooth penetrates the product, compared to the product's total thickness before it breaks. The aim is to maximize the penetration rate to produce a greater "brushing effect" along the tooth surface.

[0061] As used herein, the term "coating" refers to a partial or complete coating layer, typically applied over a core, that covers at least a portion of a surface (e.g., the surface of the core). In one example, the core may be partially covered by a coating such that only a portion of the core is covered, while another portion remains uncovered and thus exposed. In another example, the core may be completely covered by a coating such that the entire core is covered and therefore not exposed. Thus, the extent of coating coverage can range from minute amounts to the entire surface. A coating can also be applied over other coatings, allowing for multiple layers of coatings. For example, the core may be coated with coating A, and coating A may be completely coated with coating B, such that coating A and coating B each form a single layer.

[0062] As used herein, the term "core" or "core matrix" refers to a pellet of coarsely ground material, which is typically formed from a core matrix of components and has a moisture or water content of less than about 12% by weight. The pellet may be coated to form a coating on the core, which may be the coated coarsely ground material. The core may be uncoated or may have a partial coating. In embodiments without a coating, the pellet may comprise the entire coarsely ground material. The core may comprise protein materials, fibrous materials, starch, and mixtures and combinations thereof. In one embodiment, the core may comprise a core matrix of protein, fiber, and starch.

[0063] As used herein, the term "kibble" includes pelleted animal feed components, such as dog and cat food, which typically have a moisture or water content of less than 20% by weight relative to the total weight of the kibble. The texture of kibble can range from hard to soft. The internal structure of kibble can range from expanded to dense. Kibble can be formed by an extrusion process. For example, kibble can be formed from a core and a coating to create coated kibble, also known as coated kibble. It should be understood that when the term "kibble" is used, it can refer to uncoated kibble or coated kibble.

[0064] As used herein, the term "extrudate" refers to animal feed that has been processed, for example, by delivery via an extruder. In one embodiment of extrusion, the extrudate is formed by an extrusion process in which a raw material (including starch) can be extruded under heat and pressure to form a granular form of extrudate, which may be a core. Any type of extruder can be used, with non-limiting examples including single-screw extruders and twin-screw extruders.

[0065] In this disclosure, the term "high-volume aeration" refers to a composition having a porous matrix, such as a coarse abrasive. This composition has a porosity of about 50% to about 85%, preferably about 60% to about 75%. Porosity can be measured by X-rays. Porosity is a measure of the void (i.e., "empty") space in a coarse abrasive, expressed as a fraction (expressed as a percentage) of the void volume to the total volume of the coarse abrasive.

[0066] "Aerated" (or "whipped") refers to the incorporation of gas into food materials. For the purposes of this document, the gas is not particularly limited and can be air, nitrogen, carbon dioxide, and gaseous combinations thereof. The gas can be added, or it can be a product of the manufacturing process. Preferably, according to this disclosure, the gas includes air produced by "flash evaporation," which refers to a process in which some liquid (here, the water in the dough) boils—or flashes—immediately after being heated and passed through a depressurization chamber. It is the pressure drop between the inside of the extruder and the atmospheric pressure at the outlet that causes some liquid to evaporate. This phenomenon creates numerous small air cavities in the coarse mill. Aerated means an expanded coarse mill with many air bubbles inside, and we measure the internal "aerated" (texture itself) by measuring porosity (as described above).

[0067] As used herein, the terms "dry food composition" or "dry food" refer to a food or composition containing about 20% or less, preferably about 14% or less, of moisture content relative to the total weight of the composition / food. Typically, such dry food or dry compositions can even contain moisture content far below about 14% relative to the total weight of the composition, for example, about 1% to about 14%. The moisture content of the dry food compositions disclosed herein can be measured according to any method known in the art. An example of a suitable method is as follows: the analysis of water content can be performed using a three-stage method: 1. Weighing the sample to be analyzed, 2. Drying in an oven at 103°C ± 2°C for 4 h ± 5 min, 3. Weighing the dried sample. Although this definition is not limited to a particular form of delivery, dry food or dry compositions are generally provided in the form of (biscuit-like) coarsely ground material and / or dry core components. For example, a dry composition can be manufactured by mixing the ingredients together and kneading them to create a dough of consistent quality suitable for cooking. Methods for preparing dry pet food are generally accomplished by baking and / or extrusion. Dough is typically fed into machines called expanders and / or extruders, which use pressurized steam or hot water to cook the raw material. While inside the extruder, the dough is subjected to extreme pressure and high temperatures. The dough is then pushed through a die (holes of a specific size and shape) and cut with a knife. The expanded dough pieces are then passed through a dryer to produce a dried product (e.g., coarsely ground) to reduce moisture to a specific purpose, thus ensuring the food is stable until consumption. The product / coarsely ground can then be coated with fats, oils, minerals, vitamins, blends of natural extracts, flavorings, and optionally sealed in packaging.

[0068] According to this disclosure, the term "low-density food composition" means a composition with a bulk density of less than or equal to about 250 g / L, more particularly about 100 g / L to about 250 g / L, and especially about 100 g / L to about 220 g / L.

[0069] According to this disclosure, the term "porous" or "porosity" in relation to compositions of this disclosure, such as coarse abrasives, refers to a measure of the void (i.e., "empty") space in the composition. It is expressed as a fraction of void volume to total volume, between 0 and 1, or as a percentage between 0% and 100%. The porosity of the compositions of this disclosure can be measured according to any method known in the art. For example, porosity can be measured by X-rays. Porosity is a measure of the void (i.e., "empty") space in a coarse abrasive, expressed as a fraction (in percentage) of void volume to total volume of the coarse abrasive.

[0070] In this disclosure, the term "substantially" as used herein refers to a set of embodiments associated with the feature that are substantially similar to, but not exactly similar to, the feature. For example, "substantially cylindrical form" means a strictly cylindrical body, but also a cylinder that does not have perfectly parallel planes and / or a perfectly circular or elliptical cross-section. Such a form can be characterized as approximately circular.

[0071] In this disclosure, the terms "volume density" or "bulk density" are used interchangeably and refer to the degree of compaction of a substance. The density of the food compositions of this disclosure can be measured according to any method known in the art. As an example of a suitable method, the volume density can be measured using a 10-liter container filled with coarsely ground material, and then weighed, expressed in g / L.

[0072] In this disclosure, the term “significant” as used with respect to change means that the observed change is obvious and / or statistically significant.

[0073] A list of sources, ingredients and components described below is provided, so that combinations and mixtures thereof are also considered and are within the scope of this document.

[0074] In the description of various embodiments of this disclosure, various embodiments or features are disclosed. As will be apparent to those skilled in the art, all combinations of these embodiments and features are possible and can produce preferred embodiments of this disclosure. Although various embodiments and features of this disclosure have been described and illustrated, various other changes and modifications can be made without departing from the spirit and scope of this disclosure. It will also be apparent that all combinations of the embodiments and features taught in the foregoing disclosure are possible and can produce preferred embodiments of this disclosure.

[0075] Method for determining the water content / moisture content in the dry food composition of this disclosure

[0076] The moisture content of food compositions, especially dry food compositions (such as coarsely ground foods), can be analyzed using a simple three-step method well known to those skilled in the art.

[0077] The method includes weighing the sample to be analyzed, drying the sample in an oven, and finally weighing the dried sample. According to this disclosure, the sample is a separate coarsely ground material.

[0078] Various ISO standards have been published that detail the requirements, specifications, guidelines or characteristics that can be used to determine the moisture content in animal feed (see, for example, ISO 6496:1999, which is incorporated herein by reference).

[0079] Method for determining various texture parameters of the dry food compositions of this disclosure

[0080] Penetration distance and penetration rate

[0081] This paper presents a method that allows the use of probes that simulate pet teeth (e.g., cat or dog) to penetrate into a corresponding dry food sample until it breaks to determine the required penetration distance for a dry food composition (coarse abrasive).

[0082] More specifically, four steps can be identified during the testing period:

[0083] A) The probe descends at a constant speed of 300 mm / min;

[0084] B) Once the probe contacts the surface of the food sample (coarsely ground material),

[0085] C) The probe penetrates the coarse abrasive abrasive a certain distance to break the sample; and

[0086] D) The probe returns to its initial height above the sample.

[0087] Therefore, the penetration distance can be measured, and it corresponds to the penetration distance from the probe into the sample until the sample breaks.

[0088] Penetration distance can be expressed in millimeters (mm).

[0089] In addition, hardness was measured. The hardness required to break the sample is defined by ΔF / Δx, where ΔF is the force change and Δx is the penetration distance change. Hardness was measured after step B) above because it corresponds to the slope of the force-distance curve when the probe begins to penetrate the food sample. The hardness also corresponds to the maximum peak value in the derivative of the calculated force-penetration distance curve (x-axis: penetration distance (mm); y-axis: derivative (N / mm)).

[0090] The penetration ratio (or penetration rate) of a dry food composition (coarsely ground) is defined as the ratio between the penetration distance (in millimeters (mm)) and the thickness (in millimeters (mm) of the corresponding food composition used to measure the penetration distance).

[0091] Therefore, the higher the penetration rate, the greater the effective contact between the pet's tooth surface and the dry food composition when ingested by the pet. In this case, this means that the higher the penetration rate, the more effective the tested dry food composition is at cleaning the pet's teeth.

[0092] thickness

[0093] The thickness of a dry food composition (coarsely ground) can be measured manually using, for example, digital calipers. This method is well known to those skilled in the art.

[0094] Thickness can be expressed in millimeters (mm).

[0095] Method for determining the bulk density of the dry food composition of this disclosure

[0096] The following method can be used to determine the bulk density of the dry food composition (coarsely ground) according to the present disclosure.

[0097] Clean and level a calibrated scale with a resolution of 1 gram or higher. Weigh the tare using a clean, dry, calibrated 10-liter (10-L) cup. Place a funnel approximately 2 inches above the top of the 10-L cup, with a minimum diameter sufficient to allow the coarse abrasive to flow freely and a maximum diameter at the same point sufficient to deliver the abrasive into the 10-L cup or container, with the bottom (outlet) of the funnel blocked. Gently fill the funnel with slightly more than 10-L of the coarse abrasive to be tested. Place the 10-L cup under the funnel, allowing the funnel to unblock and the abrasive to flow into the 10-L cup. Using a ruler (such as a straightedge or striking stick), smoothly slide the ruler across the top of the 10-L cup to remove excess abrasive. The abrasive should not be flush with the edge of the 10-L cup. Place the 10-L cup on the weighed scale and record the result. The bulk density is the scale reading (in grams) divided by 10-L. Measurements must be repeated to calculate the average.

[0098] The compositions disclosed herein

[0099] In some respects, this disclosure relates to a low-density dry food composition.

[0100] In some embodiments, the composition according to this disclosure is a low-density dry food composition comprising at least the following components:

[0101] a. A protein source in an amount ranging from about 15% to about 30% by weight relative to the total weight of the composition.

[0102] b. The amount of fat ranges from about 5% to about 15% by weight relative to the total weight of the composition.

[0103] c. The amount of starch is in the range of about 35% to about 65% by weight relative to the total weight of the composition.

[0104] d. The amount is in the range of about 3% to about 12% of total dietary fiber relative to the total weight of the composition, the composition having a penetration rate of at least about 30%.

[0105] The food composition disclosed herein comprises a porous matrix. The porous matrix of the composition provides a high surface area. This is achieved by a low-bulk-density porous matrix comprising a framework structure that defines pores of uniform or random size and is dispersed as a plurality of interconnected pores throughout the porous matrix and its surface.

[0106] In particular, the dry food compositions disclosed herein may have a porosity of about 50% to about 85%.

[0107] Due to their high porosity, the dry food compositions of this disclosure, such as coarsely ground materials, are high-volume aerated expansion compositions. A specific characteristic of the compositions of this disclosure is that they have a permeability of at least about 30%.

[0108] In some respects, the compositions disclosed herein are characterized by their excellent ability to rub or brush the teeth of animals that consume the compositions.

[0109] In particular, the penetration rate of the compositions disclosed herein can be from about 30% to about 75%, especially from about 35% to about 65%, and even more particularly from about 35% to about 60%.

[0110] The compositions disclosed herein are low-density compositions. According to this disclosure and as previously stated, the compositions of this disclosure have a bulk density of less than or equal to about 250 g / L. The bulk density of the compositions of this disclosure can be between about 100 g / L and about 250 g / L, more particularly between about 100 g / L and about 220 g / L, and especially between about 120 g / L and about 220 g / L.

[0111] This volumetric density is particularly low, considering that most pet foods on the market have a volumetric density higher than 250g / L, and more often higher than 300g / L, or even 350g / L.

[0112] Various factors affect the bulk density of the food compositions disclosed herein, such as the ingredients used and the range of their amounts, as well as the porosity and shape of the composition.

[0113] The expanded food composition disclosed herein can be any three-dimensional shape, such as spherical or near-spherical, elliptical (having up to three or more diameters), cylindrical, disc-shaped, or any other three-dimensional geometry. Preferably, the food composition disclosed herein has a substantially cylindrical form.

[0114] Therefore, the compositions disclosed herein are particularly elongated in form and particularly may have a length between about 8 mm and about 20 mm.

[0115] In particular, the elongated form of the compositions disclosed herein may have the following elongated forms: having a parallelepiped longitudinal cross-section (e.g., a square, rectangle, or rhombus), or a substantially parallelepiped longitudinal cross-section.

[0116] The food compositions disclosed herein can be any three-dimensional shape having any cross-sectional shape, selected from the following: shapes having a circular or elliptical cross-section, or a substantially circular or elliptical cross-section; shapes having a parallelepiped cross-section (e.g., a square, rectangle, or rhombus), or a substantially parallelepiped cross-section. The cross-sectional shape of the compositions disclosed herein can also be provided to show the outline of an object—a plant or animal, such as a flower, heart, bowl, dog, or cat, or any other possible shape.

[0117] In some embodiments, the low-density dry food composition according to the present disclosure may have a thickness of about 7 mm to about 30 mm, particularly about 8 mm to about 25 mm, and more particularly about 10 mm to about 20 mm.

[0118] The dimensions (particularly length and thickness) of the expanded food composition disclosed herein are such that individuals, particularly pets, chew the composition vigorously to increase contact with teeth and prevent the individual from swallowing too quickly (thereby reducing mechanical friction).

[0119] Furthermore, as previously stated, the low-density compositions of this disclosure are dry, i.e., dried compositions. The dry compositions of this disclosure may have less than about 15% by weight of water (or moisture) relative to the total weight of the composition, particularly about 2% to about 12% by weight, more particularly about 2% to about 11% by weight, particularly about 5% to about 11% by weight, particularly about 7% to about 11% by weight, and more particularly about 8% to about 11% by weight.

[0120] In some embodiments, the food compositions disclosed herein may be nutritionally complete foods or functional supplements. Complete foods are nutritionally adequate animal feeds that can be fed as a sole ration and are capable of sustaining life without additional food (except water).

[0121] Functional supplements may include functional ingredients intended for specific effects in animals. A variety of functional ingredients may be included. Functional ingredients may include, but are not limited to, vitamins, minerals, conjugated linoleic acid, antioxidants, microorganisms (illustratively probiotics), portions of said microorganisms such as metabolites or culture supernatants, plant extracts, which may contain any of the above ingredients, dietary supplements, or combinations and mixtures thereof. Illustratedly, functional ingredients or mixtures thereof are selected based on their properties in a dental-beneficial diet.

[0122] protein

[0123] The food compositions according to this disclosure may contain one or more different protein sources. Generally, the food compositions described herein, and especially pet food compositions, include multiple protein sources.

[0124] As previously stated, the compositions disclosed herein comprise a protein source in an amount ranging from about 15% to about 30% by weight relative to the total weight of the composition.

[0125] As used herein, a protein source content ranging from about 15% to about 30% by weight includes protein contents of about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, and about 30% by weight relative to the total weight of the composition.

[0126] In one embodiment, the composition disclosed herein comprises a protein source in an amount ranging from about 18% to about 25% by weight relative to the total weight of the composition.

[0127] The proteins present in the compositions disclosed herein may be hydrolyzed or non-hydrolyzed.

[0128] The proteins present in the compositions disclosed herein may be selected from plant and animal proteins, i.e., may be of plant and / or animal origin.

[0129] In one specific embodiment, the compositions disclosed herein comprise plant proteins and animal proteins.

[0130] As plant proteins, those skilled in the art can select plant proteins from soybeans, chickpeas, peas, corn gluten, rice, insects, lentils, or barley. Therefore, the plant proteins present in the compositions of this disclosure can be selected from soybean, chickpea, pea, corn gluten, insect, lentil, and barley plant proteins, as well as mixtures thereof. More particularly, in some embodiments, the plant protein is corn gluten protein.

[0131] As animal protein, the technician may select from poultry, beef, chicken, chicken meal, mutton, mutton meal, dried eggs, fish, fish meal, meat and bone meal, meat by-products, meat meal, turkey, blood plasma, or bone marrow. In particular, animal protein may be selected from poultry, beef, chicken, chicken meal, mutton, mutton meal, dried eggs, fish, fish meal, meat and bone meal, meat by-products, and meat meal.

[0132] More specifically, animal protein is poultry protein.

[0133] In one specific embodiment, the compositions disclosed herein comprise corn gluten protein as a plant protein and poultry protein as an animal protein.

[0134] The compositions disclosed herein may comprise animal and plant proteins in an animal-to-plant ratio of about 1:4 to about 3:1, particularly about 1:3 to about 2:1, and more particularly about 2:1 to about 1:2. In one embodiment, the animal-to-plant protein ratio of the compositions disclosed herein may be about 2:1.

[0135] According to one embodiment, all or part of the protein present in the compositions of this disclosure may be a hydrolyzed protein. The hydrolyzed protein may be partially or completely hydrolyzed. Partially hydrolyzed protein may contain at least 95% hydrolyzed protein, preferably at least 98%, and more preferably at least 99% hydrolyzed protein.

[0136] Methods for partially or completely hydrolyzing proteins are well known.

[0137] In some embodiments, the molecular weight of the at least partially hydrolyzed protein may be from about 1,000 Daltons (Da) to about 11,000 Da.

[0138] As used herein, approximately 1,000 Da to approximately 11,000 Da includes, for example, approximately 1,250 Da, approximately 1,500 Da, approximately 1,750 Da, approximately 2,000 Da, approximately 2,250 Da, approximately 2,500 Da, approximately 2,750 Da, approximately 3,000 Da, approximately 3,250 Da, approximately 3,500 Da, approximately 3,750 Da, approximately 4,000 Da, approximately 4,250 Da, approximately 4,500 Da, approximately 4,750 Da, approximately 5,000 Da, approximately 5,250 Da, approximately 5,500 Da, and approximately... 5,750 Da, approximately 6,000 Da, approximately 6,250 Da, approximately 6,500 Da, approximately 6,750 Da, approximately 7,000 Da, approximately 7,250 Da, approximately 7,500 Da, approximately 7,750 Da, approximately 8,000 Da, approximately 8,250 Da, approximately 8,500 Da, approximately 8,750 Da, approximately 9,000 Da, approximately 9,250 Da, approximately 9,500 Da, approximately 9,750 Da, approximately 10,000 Da, approximately 10,250 Da, approximately 10,500 Da, and approximately 10,750 Da.

[0139] In some implementations, the molecular weight of the at least partially hydrolyzed protein may be from about 2,000 Da to about 5,000 Da.

[0140] Fat

[0141] In some respects, the food compositions according to this disclosure contain one or more different sources of fat.

[0142] In some embodiments, the compositions disclosed herein comprise fat in an amount ranging from about 5% to about 15% by weight relative to the total weight of the composition.

[0143] As used herein, from about 5% to about 15% by weight of fat includes, but is not limited to, about 5% by weight, about 5.5% by weight, about 6% by weight, about 6.5% by weight, about 7% by weight, about 7.5% by weight, about 8% by weight, about 8.5% by weight, about 9% by weight, about 9.5% by weight, about 10% by weight, about 10.5% by weight, about 11% by weight, about 11.5% by weight, about 12% by weight, about 12.5% ​​by weight, about 13% by weight, about 13.5% by weight, about 14% by weight, and about 15% by weight, based on the total weight of the dry matter of the composition.

[0144] In particular, the compositions disclosed herein may include fats of about 5% to about 12% by weight, and especially about 8% to about 12% by weight, relative to the total weight of the composition.

[0145] As used herein, the terms “fat,” “crude fat,” or “fat source” mean any food-acceptable fat and / or oil. Fat according to this disclosure may be in fluid and / or solid form. Compositions according to this disclosure may include fats from animal and / or plant sources. Fat may be supplied from any suitable source known to those skilled in the art.

[0146] Suitable plant (i.e., plant-based) fat sources for the purposes of this disclosure may include, but are not limited to, wheat, sunflower, safflower, rapeseed, olive, borage, flaxseed, peanut, blackcurrant seed, cottonseed, wheat germ, corn germ, and oils derived from these and other plant fat sources, as well as mixtures thereof.

[0147] Suitable sources of animal fat for the purposes of this disclosure may include, for example, but not limited to, meat; meat by-products such as chicken fat, turkey fat, beef fat, duck fat, pork fat, lamb fat, fish oil, seafood; dairy products; eggs; or combinations thereof.

[0148] In one specific embodiment, the fats included in the compositions disclosed herein may be derived solely from animal sources.

[0149] In one embodiment, the fat in the composition disclosed herein may be selected from pork fat, lard, poultry fat, chicken fat, beef fat, mutton fat, fish oil, and sunflower oil, and particularly pork fat, as well as mixtures thereof.

[0150] The fat content of the food composition according to this disclosure can be determined by any method known in the art.

[0151] fiber

[0152] The food compositions according to this disclosure may contain one or more different fiber sources and fiber types. Typically, the pet food compositions described herein include multiple fiber sources.

[0153] As previously stated, the compositions disclosed herein comprise total dietary fiber in an amount ranging from about 3% to about 12% by weight relative to the total weight of the composition.

[0154] As used herein, from about 3% to about 12% by weight of fibers includes, but is not limited to, about 3% by weight, about 3.5% by weight, about 4% by weight, about 4.5% by weight, about 5% by weight, about 5.5% by weight, about 6% by weight, about 6.5% by weight, about 7% by weight, about 7.5% by weight, about 8% by weight, about 8.5% by weight, about 9% by weight, about 9.5% by weight, about 10% by weight, about 10.5% by weight, about 11% by weight and about 12% by weight of fibers, based on the total weight of the dry matter of the composition.

[0155] In particular, the compositions disclosed herein may include total dietary fiber in an amount ranging from about 4% to about 10% by weight, particularly from about 5% to about 8% by weight, relative to the total weight of the composition.

[0156] Total dietary fiber (“TDF”) is the residue of edible plant cell wall polysaccharides, lignin, and related substances that resist hydrolysis by human digestive enzymes. As used herein, dietary fiber represents the indigestible portion of plant foods. The official definition of TDF is published in Trowell H, Southgate DA, Wolever TM, Leeds AR, Gassull MA, Jenkins DJ. Letter: Dietary fiber redefined. Lancet. 1976; 1(7966):967. doi:10.1016 / s0140-6736(76)92750-1.

[0157] TDF can be analyzed according to the methods described in the following literature: Prosky L, Asp NG, Furda I, DeVries JW, Schweizer TF, Harland BF. Determination of total dietary fiber in foods and food products: collaborative study. J Assoc Off Anal Chem. (Official Journal of the Association of Analytical Chemists) 1985; 68(4):677–679, which is incorporated herein by reference in its entirety.

[0158] The most common dietary fibers are lignin, cellulose, hemicellulose, pectin, gums, and resistant starch (also known as beta-glucan).

[0159] Illustratively, dietary fiber sources suitable for implementing compositions according to this disclosure include rice husks, corn and corn by-products, soybean husks, beet pulp, dried potato products, cellulose, bran, peanut shells, pectin, and mixtures thereof.

[0160] As used in this article, total dietary fiber includes soluble fiber (also known as fermentable fiber) and insoluble fiber (also known as non-fermentable fiber). Soluble fiber can be defined as fiber that resists digestion and absorption in the small intestine and undergoes complete or partial fermentation in the large intestine. Insoluble fiber can be defined as non-starch polysaccharides that resist digestion and absorption in the small intestine and resist fermentation in the large intestine.

[0161] In practice, for the purposes of this disclosure, suitable sources of soluble fiber may be selected from beet pulp, guar gum, chicory pulp, chicory root, psyllium, pectin, blueberries, cranberries, squash, apples, oats, beans, citrus, barley, peas, and mixtures thereof.

[0162] Illustratively, for the purposes of this disclosure, suitable sources of insoluble fiber may be selected from cellulose, whole wheat products, wheat and oats, corn bran, flaxseed, grapes, celery, mung beans, cauliflower, potato peels, fruit peels, vegetable peels, peanut shells, soybean fiber, and mixtures thereof.

[0163] In one embodiment, the fiber of the compositions disclosed herein may be selected from beet pulp, soybean hulls, wheat bran, cellulose, chicory, corn, rice bran, whole-grain oat fiber, and whole-grain barley fiber, as well as mixtures thereof. In some embodiments, the fiber of the compositions disclosed herein is particularly chicory fiber.

[0164] Within the scope of this disclosure, the term "crude fiber" ("CFIB") refers to dietary fiber of the type that remains as a residue after food has undergone standardized laboratory treatment with dilute acid and alkali. This treatment dissolves all soluble fiber and some insoluble fiber in the food. The residue, or crude fiber, consists primarily of cellulose and lignin. CFIB can be analyzed according to the methods described in Henneberg, Wilhelm, and Friedrich Stohmann, Beitrage Zur Begrundung einerRationelIen Futterung Der Wiederkauer, Vol. I, Vol. II, Schwetschke U. Sohn, Brunswick, 1860, 1865 (incorporated herein by reference).

[0165] Carbohydrates or NFE

[0166] As used herein, the term Nitrogen-Free Extract (NFE) refers to the soluble carbohydrate portion included in the food compositions disclosed herein. NFE includes soluble polysaccharides, starch, gums, mucilage, and pectin, if present in the food composition.

[0167] Therefore, NFE does not include the insoluble carbohydrate portion within the coarse fibrous material, which, in some embodiments, may be present in the food composition.

[0168] Typically, the content of nitrogen-free extracts in a food composition is determined by subtracting the content of each other component (protein, fat, crude fiber, ash) from the total dry matter of the food composition.

[0169] As is known in the art, NFE or carbohydrates can be supplied from any suitable source. Suitable sources of NFE may be selected from starch, oat fiber, cellulose, peanut shells, beet pulp, parboile gluten, corn starch, corn gluten flour, or any combination of these sources. Cereals that supply carbohydrates include, but are not limited to, wheat, corn, barley, or rice.

[0170] In some embodiments, the NFE content in the composition according to this disclosure may be from about 28% by weight to about 65% by weight, particularly from about 30% by weight to about 60% by weight, more particularly from about 40% by weight to about 58% by weight, and particularly from about 45% by weight to about 56% by weight, based on the total weight of the dry matter of the composition.

[0171] As used herein, NFE from about 28% to about 65% by weight includes, but is not limited to, about 28% by weight, about 29% by weight, about 30% by weight, about 31% by weight, about 32% by weight, about 33% by weight, about 34% by weight, about 35% by weight, about 36% by weight, about 37% by weight, about 38% by weight, about 39% by weight, about 40% by weight, about 41% by weight, about 42% by weight, about 43% by weight, about 44% by weight, about 45% by weight, and about 46 wt%, about 47 wt%, about 48 wt%, about 49 wt%, about 50 wt%, about 51 wt%, about 52 wt%, about 53 wt%, about 54 wt%, about 55 wt%, about 56 wt%, about 57 wt%, about 58 wt%, about 59 wt%, about 60 wt%, about 61 wt%, about 62 wt%, about 63 wt%, about 64 wt%, and about 65 wt% of NFE, based on the total weight of the dry matter of the composition.

[0172] starch

[0173] In some aspects, the compositions disclosed herein also include starch in an amount ranging from about 35% to about 65% by weight relative to the total weight of the composition.

[0174] As used herein, from about 10% by weight to about 65% by weight of starch includes, but is not limited to, about 35% by weight, about 36% by weight, about 37% by weight, about 38% by weight, about 39% by weight, about 40% by weight, about 41% by weight, about 42% by weight, about 43% by weight, about 44% by weight, about 45% by weight, about 46% by weight, about 47% by weight, about 48% by weight, about 49% by weight, about 50% by weight, about 51% by weight, about 52% by weight, about 53% by weight, about 54% by weight, about 55% by weight, about 56% by weight, about 57% by weight, about 58% by weight, about 59% by weight, about 60% by weight, about 61% by weight, about 62% by weight, about 63% by weight, about 64% by weight, and about 65% by weight of starch, based on the total weight of the dry matter of the composition.

[0175] In one embodiment, the composition disclosed herein comprises starch in an amount ranging from about 35% to about 65% by weight, more particularly from about 35% to about 60% by weight, and particularly from about 37% to about 55% by weight relative to the total weight of the composition.

[0176] Starch of various types and sources can be used, as long as the desired properties of the expanded food are achieved through the formulation used.

[0177] Whole grains, broken grains, flour, roots, and tubers can be used as starch sources for the manufacture of porous matrices. Examples of suitable starch sources include rice, brewer's rice, corn, barley, oats, wheat, potatoes, legumes, and / or other biopolymers. Pure or substantially pure starch can be used if desired. Starches from these and other sources can be used to form porous matrices. Starches with known amylose and amylopectin contents can be selected using conventional knowledge in the art. For example, waxy corn, rice, and sorghum starches are known to contain almost 100% amylopectin. Conversely, many high amylose starches, such as high amylose corn starch, contain about 75% or more amylose. The ratio of amylose to amylopectin can be selected by using starting materials with a selected ratio of starch, by mixing various starches from various starting materials, or by supplementing natural starch sources with modified starches (e.g., acid-hydrolyzed starch, high amylopectin, or high amylose). Starch may contain other components such as water, protein, and fat.

[0178] According to one embodiment, the starch in the composition disclosed herein may be natural starch. Natural starch is unmodified starch. Preferred natural starch may be unmodified cereal starch.

[0179] According to one specific embodiment, the starch in the composition of this disclosure may be selected from wheat, barley, cassava flour, wheat flour, corn flour, rice, potato, pea, and oat starch, and particularly selected from wheat, wheat flour, and corn starch.

[0180] According to the embodiments, the compositions disclosed herein do not include high amylose or pregelatinized starch. The high amylose content starch has an amylose to amylopectin ratio of at least 40:60, and more preferably about 50:50.

[0181] According to one specific embodiment, the compositions disclosed herein do not contain any starch from tapioca flour.

[0182] In one embodiment, the compositions disclosed herein do not include high amylose, pregelatinized starch, or starch derived from tapioca flour.

[0183] Ash

[0184] The compositions according to this disclosure may also include ash (or a variety of ash components).

[0185] The amount of ash that may be present in the compositions disclosed herein may be from about 2% to about 10% by weight, particularly from about 3% to about 9% by weight, and more particularly from about 5% to about 6% by weight, relative to the total weight of the composition.

[0186] As used herein, about 2% to about 10% by weight of starch includes about 2% by weight, about 2.5% by weight, about 3% by weight, about 3.5% by weight, about 4% by weight, about 4.5% by weight, about 5% by weight, about 5.5% by weight, about 6% by weight, about 6.5% by weight, about 7% by weight, about 7.5% by weight, about 8% by weight, about 8.5% by weight, about 9% by weight, about 9.5% by weight and about 10% by weight of ash, based on the total weight of the dry matter of the composition.

[0187] Within the scope of this disclosure, ash refers to minerals such as calcium, phosphorus, sodium, chloride, potassium, and magnesium.

[0188] Immunoglobulin (IgY)

[0189] The composition also includes chemically active compounds.

[0190] Such compounds may be selected from compounds including, for example, silica, ground silica, purified cellulose, sunflower husks, pea husks, and mixtures thereof.

[0191] Such compounds may be selected from any "chemical" compounds known to those skilled in the art, such as polyphosphates or polyphosphate derivatives, preferably hexametaphosphate or sodium tripolyphosphate, or essential oils such as thymol, eucalyptol, menthol, methyl salicylic acid, or any PRN compound (a nutrient that reduces dental plaque).

[0192] Such compounds may be selected from any “biological” or “biochemical” compounds known to those skilled in the art, such as probiotics, curcuma, omega 3ss, nucleotides, XOS, or immunoglobulins, preferably IgY antibodies, such as monoclonal or polyclonal immunoglobulins, or any other compound known to those skilled in the art to have a beneficial effect on reducing dental plaque, reducing gingivitis, reducing dental tartar, and / or reducing halitosis (Rahman AKMShofiqur, Veterinary Science Development 2011; Vol. 1: e8; or Kyosuke Yokoyama, Journal of Oral Science 2007; Vol. 49, No. 3, pp. 201-206, incorporated herein by reference).

[0193] IgY (Immunoglobulin of Yolk) is an IgG immunoglobulin used to immunize healthy laying poultry against a variety of pathogens causing periodontal disease, causing them to produce large amounts of the corresponding immunoglobulins, which are extracted, isolated, and purified to obtain specificity. As an illustrative example of this disclosure, such pathogens may consist of bacteria, such as, but not limited to, *Porphyromonas gingivalis* (P. gingivalis) and / or *Porphyromonas gulae* (P. gulae). These combined IgYs have specific binding and inhibitory effects on a variety of pathogens causing periodontal disease and are effective even at very low concentrations, inhibiting only the pathogens and having no effect on oral commensal flora. They never induce drug-resistant strains or co-infections and have no chemical toxicity.

[0194] Standard protocols for generating antigen-specific IgY are known in the art. As a non-limiting example, hens are typically exposed to the target antigen via injection. This triggers a humoral immune response, initially manifested as the production of specific IgY in the serum of the immunized hen, which is then transported to the yolk of the laid egg. Once an immune response is induced, IgY transits through the ovary in approximately 6–7 days (Bollen et al., 1997). The composition of the IgY pool in the yolk is significantly correlated with the hen's circulating blood (Hamal et al., 2006). The role of yolk antibodies is to provide offspring with a passive source of antibodies against common avian pathogens until their own immune system is fully mature. IgY has a short half-life (-36 h), much shorter than that of mammalian IgG, and this characteristic suggests it may help avoid immune recognition (Suartini, 2014). As an immunomodulatory strategy, IgY has several advantages over mammalian IgG: i) in competitive assays, IgY exhibits up to 5 times higher affinity and reactivity to specific antigens than IgG (Rahman, 2014); ii) IgY does not bind to or activate mammalian complement or Fc receptors, nor does it bind to proteins A, G, or rheumatoid factor, thus failing to induce nonspecific inflammatory responses when administered orally, particularly in the gastrointestinal tract (Rahman, 2014). Furthermore, in serological tests, IgY does not interfere with mammalian IgG.

[0195] In one embodiment, the food composition disclosed herein may comprise probiotics, turmeric, omega3ss, nucleotides, XOS, or immunoglobulins, preferably IgY antibodies, such as monoclonal or polyclonal immunoglobulins.

[0196] In one specific embodiment, the low-density dry food composition according to this disclosure contains an effective amount of immunoglobulin, preferably IgY antibody. More preferably, the IgY is a component of IgY egg powder.

[0197] In one embodiment, the composition of this disclosure further includes, relative to the total weight of the composition, no more than about 1% by weight, preferably no more than about 0.9% by weight, about 0.8% by weight, about 0.7% by weight, about 0.6% by weight, and more preferably 0.5% by weight. According to one embodiment, the composition of this disclosure further includes no more than about 0.5% immunoglobulin. According to one embodiment, the composition of this disclosure further includes no more than about 0.4% immunoglobulin. According to one embodiment, the composition of this disclosure further includes no more than about 0.3% immunoglobulin. According to one embodiment, the composition of this disclosure further includes no more than about 0.2% immunoglobulin. According to one embodiment, the composition of this disclosure further includes no more than about 0.1% immunoglobulin.

[0198] As a non-limiting example, the compositions disclosed herein also include immunoglobulins in amounts from about 0.001 wt% to about 0.1 wt% relative to the total weight of the composition. As used herein, about 0.001 wt% to about 0.1 wt% of immunoglobulins includes about 0.001 wt%, about 0.002 wt%, about 0.003 wt%, about 0.004 wt%, about 0.005 wt%, about 0.006 wt%, about 0.007 wt%, about 0.008 wt%, about 0.009 wt%, about 0.01 wt%, about 0.011 wt%, about 0.012 wt%, about 0.013 wt%, about 0.014 wt%, about 0.015 wt%, about 0.016 wt%, about 0.017 wt%, about 0.018 wt%, about 0.019 wt%, about 0.02 wt%, and about 0.021 wt%. Approximately 0.022 wt%, approximately 0.023 wt%, approximately 0.024 wt%, approximately 0.025 wt%, approximately 0.026 wt%, approximately 0.027 wt%, approximately 0.028 wt%, approximately 0.029 wt%, approximately 0.03 wt%, approximately 0.031 wt%, approximately 0.032 wt%, approximately 0.033 wt%, approximately 0.034 wt%, approximately 0.035 wt%, approximately 0.036 wt%, approximately 0.037 wt%, approximately 0.038 wt%, approximately 0.039 wt%, approximately 0.04 wt%, approximately 0.041 wt%, approximately 0.042 wt%, approximately 0.043 wt%, approximately 0.044 wt%, approximately 0.04 5% by weight, approximately 0.046% by weight, approximately 0.047% by weight, approximately 0.048% by weight, approximately 0.049% by weight, approximately 0.05% by weight, approximately 0.051% by weight, approximately 0.052% by weight, approximately 0.053% by weight, approximately 0.054% by weight, approximately 0.055% by weight, approximately 0.056% by weight, approximately 0.057% by weight, approximately 0.058% by weight, approximately 0.059% by weight, approximately 0.06% by weight, approximately 0.061% by weight, approximately 0.062% by weight, approximately 0.063% by weight, approximately 0.064% by weight, approximately 0.065% by weight, approximately 0.066% by weight, approximately 0.067% by weight, approximately 0.068% by weight, approximately 0. 0.69 wt%, about 0.07 wt%, about 0.071 wt%, about 0.072 wt%, about 0.073 wt%, about 0.074 wt%, about 0.075 wt%, about 0.076 wt%, about 0.077 wt%, about 0.078 wt%, about 0.079 wt%, about 0.081 wt%, about 0.082 wt%, about 0.083 wt%, about 0.084 wt%, about 0.085 wt%, about 0.086 wt%, about 0.087 wt%, about 0.088 wt%, about 0.089 wt%, about 0.09 wt%, about 0.091 wt%, about 0.092 wt%, about 0.Immunoglobulins comprising approximately 0.093 wt%, approximately 0.094 wt%, approximately 0.095 wt%, approximately 0.096 wt%, approximately 0.097 wt%, approximately 0.098 wt%, approximately 0.099 wt%, and approximately 0.1 wt%, based on the total weight of the composition's dry matter.

[0199] In a preferred embodiment, the immunoglobulin is IgY.

[0200] In one embodiment, the composition disclosed herein comprises egg powder containing IgY in an amount between 0.01% by weight and 1% by weight relative to the total weight of the composition, depending on the IgY concentration of the egg powder.

[0201] Other ingredients

[0202] The compositions according to the invention may also include one or more trace elements, particularly trace elements selected from iron, copper, manganese, zinc, iodine and selenium.

[0203] The compositions according to this disclosure may also include one or more vitamins, particularly selected from the following: vitamin A, vitamin D, vitamin E, ascorbic acid, vitamin K, thiamine, riboflavin, pantothenic acid, niacin, pyridoxine, folic acid, biotin, vitamin B12, and choline.

[0204] In some embodiments, the food composition according to this disclosure may also include an antioxidant source.

[0205] As used herein, the term "antioxidant" means a substance that can react with and neutralize free radicals. Illustrative examples of such substances include, but are not limited to, carotenoids, including beta-carotene, lycopene and lutein, selenium, coenzyme Q10 (ubiquinone), tocotrienols, soy isoflavones, S-adenosylmethionine, glutathione, taurine, N-acetylcysteine, vitamin E, vitamin C, lipoic acid, or L-carnitine.

[0206] In some embodiments, the composition may include about 1% to about 4% arginine, based on the total weight of the dry matter of the composition.

[0207] As used herein, about 1% to about 4% by weight of arginine may include about 1.25% by weight, about 1.50% by weight, about 1.75% by weight, about 2.00% by weight, about 2.25% by weight, about 2.50% by weight, about 2.75% by weight, about 3.00% by weight, about 3.25% by weight, about 3.50% by weight, and about 3.75% by weight of arginine, based on the total weight of the dry matter of the composition.

[0208] In some embodiments, the composition may include at least one flavoring agent, particularly a natural flavoring agent.

[0209] In some implementations, the flavoring agent is of protein origin.

[0210] In one specific embodiment, the composition of the present invention does not contain glycerin.

[0211] Preparation of coarse grinding materials

[0212] The food compositions disclosed herein can be manufactured by a variety of methods. While the details of the various manufacturing methods may differ and can be modified to achieve the desired final composition range, one example of a method for manufacturing the compositions disclosed herein includes the following steps:

[0213] 1) Dough is prepared in a pre-processor (or processor, the two terms are used interchangeably here) under sufficient temperature, shear and conditions, wherein the dough comprises protein, fiber, starch and water, and any optional liquid and / or dry additives mixed with the protein, fiber, starch and water in the dough.

[0214] 2) The dough is extruded by the following method: (i) the dough is passed through the orifice of the die in the extruder chamber under a first set of conditions (pressure, temperature, orifice closure) to form an extrudate having a cavity including at least one hole, and then (ii) the extrudate is expanded under a second set of conditions (pressure and temperature) to allow for the rapid expansion of water vapor (steam) from the moisture retained in the dough and to form a hole in the extrudate;

[0215] 3) Distribute it by cutting the expanded extrudate into small pieces;

[0216] 4) Drying (at ambient air temperature or by a heating process) and / or cooling (by a cooling process) the small pieces to the desired moisture content, preferably at least equal to or less than 15% water, relative to the total weight of the composition of the small pieces; and

[0217] 5) Coat the small piece with another flowable component (e.g., fat, dry palatant, wet palatant, and / or flavoring agent).

[0218] The preparation of dough includes at least the following steps: mixing the ingredients (e.g., at least protein, fiber, starch and water) to produce a dough, and then heating the combination of the ingredients thoroughly while mixing under pressure in an extruder to form a molten dough, such that a portion of the starch undergoes sufficient gelatinization (cooking) during extrusion.

[0219] The preprocessor initiates the cooking process of the raw materials before they enter the extruder. Dough or dough components can be mixed with steam and / or water under controlled conditions in the preprocessor to precook or preheat the dough, incorporate all ingredients into the dough, and / or prepare the dough to meet the desired conditions during extrusion cooking (e.g., through hydration). Other liquids, including oils / fats and colorants, may be added herein. The preprocessor may utilize high steam and water flow rates to initiate the gelatinization process while simultaneously hydrating and mixing the materials.

[0220] In some embodiments, a sufficient portion of protein and starch, such as about 15% to about 25% by weight of protein and about 35% to about 65% by weight of starch, are combined to form a skeletal structure of a porous matrix after the extrudate leaves the die orifice of the extruder and expands, and after the extrudate is dried and / or cooled, partly due to moisture evaporation and pressure drop in the dough.

[0221] Furthermore, processing conditions can influence the formation of surface pores and cavities in the extrudate. These processing conditions may include extruder speed, extruder temperature in one or more heated zones, the amount of processing water mixed with the batted ingredient, the amount of ingredient fed into the extruder, the specific mechanical energy (SME) generated per unit product by the extruder, and the temperature of the extrudate leaving the extruder (e.g., product outlet temperature). The components constituting the formulation can also affect surface pore formation. These components may include the selection of starch (e.g., rice, corn, wheat, etc.), the selection of protein (e.g., plant or animal, hydrolyzed or non-hydrolyzed), the selection of fat (e.g., poultry fat, beef tallow, white grease, etc.), and the addition of water. The level of each component can also be important for achieving the formation of surface pores in the porous matrix.

[0222] To start the process, the ingredients, such as protein, fiber, starch and other optional dry and / or wet additives, such as preservatives (BHA), are mixed with water and thoroughly blended in a preprocessor to form dough.

[0223] In one embodiment, the components, individually or in combination as a composition, are ground at least once to the desired size using a grinder (e.g., a hammer mill or other grinding equipment) and then mixed with water. This operation can be carried out in a grinder. Preferably, the components are reduced to particles with a size of less than 1.5 mm.

[0224] The ground ingredients, individually or in combination, are fed into the processor (or preprocessor) at a predetermined feed rate via a dry hopper or pipeline. Water may be fed into the processor via a water or steam pipeline at a predetermined flow rate. The feed rate and flow rate can be calibrated to achieve the desired dough moisture under extrusion conditions and to achieve an expanded porous matrix after extrusion.

[0225] The amount of water added to the ingredients depends on the required moisture content of the dough to be extruded and expanded. The water can be tap water, filtered water, or other types of drinking water. The target moisture content of the melted dough during extrusion can be up to approximately 30% by weight of the dough.

[0226] The amount of water added to the processor can vary, for example, from about 1% to about 6% of the total dough flow rate, preferably from about 1.5% to about 5.5%, and more preferably from about 2% to about 5%.

[0227] The amount of steam water added to the extruder can vary, for example, from about 1% to about 5%, and preferably from about 1.5% to about 5%, and preferably from about 2% to about 4%.

[0228] The mixing rate in the processor can be, for example, from about 70% to about 90%, preferably about 80%.

[0229] The equipment used for mixing and heating the mixture of proteins, fibers, starches, water, and other optional ingredients is not critical, and virtually any equipment capable of performing this operation can be used. Equipment designed for mixing and heating highly viscous materials can be used. For example, the dough can be prepared by mixing its components and heating the resulting mixture under pressure in any of the various processors available (such as Wenger).

[0230] After the dough is prepared, it is transferred to the chamber of an extruder. According to one embodiment, the processor and the extruder can be the same device, and the dough preparation is carried out in the extruder chamber.

[0231] The dough from the pretreatment process exits the preprocessor and enters the extruder. In this paper, the dough is pushed through the extruder towards the die to form an extrudate, which is then further shaped into a coarse paste. Dyes, oils, water, and steam may be added to the extruder at this stage. The extruder, such as, but not limited to, a single-screw extruder or a twin-screw extruder, applies high temperature, pressure, and shear to induce gelatinization of starch molecules.

[0232] An extruder that allows control over the material passing through it is suitable for forming extrudates. For example, a suitable extruder could be a twin-screw extruder with a high or low flight configuration to generate a sufficient amount of high to low shear (e.g., friction) during extrusion. A single-screw extruder, or any device or combination thereof, can also be used for mixing, heating, and forming the mixture into a molten dough, which is then extruded through a die or other orifice. Of course, other forms of extruders and screw configurations can be used, such as belt mixers.

[0233] During the extrusion of the dough, additional water and steam can be added to achieve the appropriate consistency, thereby pushing the dough through the orifice of the die head.

[0234] The amount of water added to the processor can vary, for example, from about 1% to about 6% of the total dough flow rate, preferably from about 1.5% to about 5.5%, and more preferably from about 2% to about 5%.

[0235] The amount of steam water added to the extruder can vary, for example, from about 1% to about 5%, preferably from about 1.5% to about 5%, and more preferably from about 2% to about 4%.

[0236] During extrusion, the mixture is mechanically sheared under shear, pressure, and temperature conditions by an extruder to gelatinize the starch to a preferred weight percentage. The extruder can be set at a temperature of about 50°C to about 140°C or other suitable temperatures to gelatinize the starch. The processing temperature of the dough inside the extruder may be higher due to the shear forces applied to the dough. The amount of specific mechanical work (SME) applied to the molten dough by the extruder must be sufficient to produce a molten dough capable of forming a porous matrix with the desired properties.

[0237] The temperature of the molten dough under pressure in the extruder can exceed the boiling point of water present in the dough being extruded, so that when the pressure applied to the molten dough is released, the water in the dough can be expected to vaporize. The dough can be extruded at a predetermined extrusion rate.

[0238] Within an extruder, dough can be conveyed by one or more screws (e.g., at least one or no more than two screws) at a rate suitable for increasing the pressure within the dough to allow the extrudate to expand. For example, the processing rate within the extruder can be appropriately obtained at a screw rate of about 300 rpm to 600 rpm, preferably about 400 rpm to 500 rpm.

[0239] From an extruder, molten dough is forcefully pushed through orifices, nozzles, or channels in a die to form a shaped extrudate under ambient air pressure. In one embodiment, the orifices are located within the die. In another embodiment, the die may include at least one orifice, and preferably up to five or six orifices. The number of orifices is adjusted to maintain sufficient pressure within the extruder chamber and within the dough.

[0240] The orifice can be configured according to the required size and shape of the extrudate. For example, the orifice can be any shape, such as rectangular, circular, square, triangular, elliptical, or other symmetrical or asymmetrical shapes.

[0241] In one embodiment, the coarse abrasive of this disclosure having a generally cylindrical shape is intended to refer to a coarse abrasive obtained by longitudinal extrusion. Longitudinal extrusion is characterized by the product expanding at the extension of the extruder orifice.

[0242] After extrusion, the expanded extrudate can be immediately separated into three-dimensional extrudate pieces (e.g., pellets, coarse abrasives, etc.) with a certain length, width, and height by a cutting device (e.g., a blade, a guillotine, a roller cutter, etc.) after leaving the extruder orifice. For example, the length of the pieces or elements of the compositions disclosed herein can be adjusted by adjusting the extrusion rate and the cutting rate.

[0243] After the extrudate is divided into small pieces, each piece may undergo a drying process to dehydrate it to a desired moisture content. The drying process may include exposing the pieces to heat from a heating device (e.g., an oven, drum dryer, food dryer). The heat may include infrared radiation, microwave radiation, radio frequency radiation, direct hot air, direct flame, steam, an electric heating source, or other types of heat sources. In one non-limiting embodiment, heat of about 80°C to about 100°C may be applied and sustained for about 1 minute to about 5 minutes.

[0244] Heating the small pieces dries and hardens them, and may even cause them to expand further, depending on the amount of moisture (if any) trapped in the porous matrix framework structure.

[0245] The dried extrudate pellets can be stored indefinitely under suitable storage conditions or immediately transferred to processes for vacuum-injecting the flowable component into a porous matrix and / or coating with the flowable component. Alternatively, the pellets can be dried by exposure to ambient air.

[0246] Without heating and drying, extrudate pellets can undergo a cooling process after reaching the desired bulk density and moisture content. The cooling process reduces the post-extrusion temperature of the extrudate pellets to the desired temperature by passing them through a cooling chamber. Cooled extrudate pellets can also be stored indefinitely under suitable storage conditions or can be transferred to a vacuum infusion process for infusion and / or coating with flowable components.

[0247] In a further embodiment, the extrudate pellets may undergo a drying process (heated or in ambient air) followed by a cooling process, such that the extrudate pellets reach the bulk density and temperature required for vacuum injection and / or coating processes or storage.

[0248] Using the composition method

[0249] In some respects, the dry food compositions (or coarsely ground materials) of this disclosure improve and / or maintain the oral health of individuals, such as companion animals, who consume the dry food compositions.

[0250] In some implementations, the individual can be a non-human mammal, and in particular a companion animal or pet, such as a cat or dog.

[0251] Therefore, this disclosure relates to low-density dry food compositions as described above for improving and / or maintaining oral health, particularly in pets.

[0252] This disclosure relates to the low-density dry food composition described above for non-therapeutic use in improving and / or maintaining oral health, particularly in pets.

[0253] This disclosure also relates to low-density dry food compositions as described above, suitable for improving and / or maintaining oral health, particularly in pets.

[0254] More specifically, the dry food compositions (or coarsely ground materials) disclosed herein are intended to improve and / or maintain the dental health of individuals consuming the dry food compositions as defined above.

[0255] Therefore, another object of this disclosure is the use of low-density dry food compositions to improve and / or maintain dental health, particularly in pets.

[0256] The low-density dry food composition according to this disclosure has, in particular, excellent ability to prevent and / or treat oral diseases, and especially dental diseases or diseases caused by said dental diseases.

[0257] Diseases that can be prevented and / or treated by consuming the dry food composition according to this disclosure may be selected, for example, dental plaque, gingivitis, dental tartar, and halitosis.

[0258] Therefore, this disclosure also relates to low-density dry food compositions for the prevention and / or treatment of diseases selected from dental plaque, gingivitis, dental tartar, and halitosis.

[0259] The dry food compositions disclosed herein can be used as whole foods or supplements, and in particular as supplements.

[0260] This disclosure also relates to a method for improving and / or maintaining the oral health of an individual, particularly a non-human mammal, and more particularly a pet (e.g., a cat or dog), comprising the individual consuming a composition of this disclosure.

[0261] More specifically, this disclosure also relates to a method for improving and / or maintaining the dental health of an individual, particularly a non-human mammal, and more particularly a pet (e.g., a cat or dog), comprising the individual consuming a composition of this disclosure.

[0262] This disclosure also relates to a method for preventing and / or treating diseases selected from dental plaque, gingivitis, tartar, and halitosis in individuals in need. The individuals are, in particular, non-human mammals, and more particularly, pets such as cats or dogs.

[0263] In addition, this disclosure relates to the use of the low-density dry food compositions of this disclosure for improving and / or maintaining the oral health of individuals, particularly non-human mammals, and more particularly pets (e.g., cats or dogs).

[0264] This disclosure also relates to the use of the low-density dry food compositions of this disclosure for improving and / or maintaining dental health in individuals, particularly non-human mammals, and more particularly in pets (e.g., cats or dogs).

[0265] This disclosure also relates to the use of the low-density dry food compositions of this disclosure for the prevention and / or treatment of diseases selected from dental plaque, gingivitis, dental tartar, and halitosis in individuals in need, particularly non-human mammals, and more particularly pets (e.g., cats or dogs).

[0266] According to one aspect of this disclosure, it relates to a composition suitable for reducing or eliminating microorganisms that harm oral health (OHC).

[0267] This disclosure also relates to a method for preventing and / or treating diseases selected from dental plaque, gingivitis, dental tartar, and halitosis in animals in need, the method comprising at least one step of feeding the animals in need a low-density dry food composition according to this disclosure.

[0268] This disclosure also relates to a method for improving and / or maintaining the dental health of an animal, the method comprising at least one step of feeding the animal in need a low-density dry food composition according to this disclosure.

[0269] This disclosure is further illustrated by the following embodiments and with reference to the following accompanying drawings, but is not intended to limit the scope in any way. The accompanying drawings are as follows:

[0270] Figure 1 A diagram showing the feeding duration (in seconds) of 15 dogs (square, triangular, and circular) fed with the compositions of this disclosure and the control described in Example 6.

[0271] Figure 2 A graph showing the average feeding duration (n=15) for various shapes of the compositions of this disclosure (square, triangle and circle) and the control group described in Example 6 (box plot representation, 95% confidence interval).

[0272] Figure 3 A graph showing the average feeding duration (n=15) for various shapes of the compositions of this disclosure (square, triangle and circle) and the control described in Example 6 (represented by an error bar type scatter plot).

[0273] Example

[0274] Example 1: Effect of fat content of food composition on bulk density and penetration of coarsely ground material of this disclosure

[0275] Three different formulations of the food compositions according to this disclosure are prepared into coarse mills (composition 1, composition 2 and composition 3).

[0276] These compositions were prepared using the same general methods as defined above.

[0277] Therefore, the dry ingredients are ground into a grinder to obtain particles smaller than 1.5 mm. The ground ingredients are then introduced into a processor and mixed with added water and steam to form a dough.

[0278] The dough is then transferred to an extruder and heated under pressure. The heated dough is then pushed through a die to obtain an expanded extrudate, which is then cut into coarse grits.

[0279] The method according to this disclosure can be implemented using any extruder available to those skilled in the art. As a non-limiting example, an extruder such as WENGER X115, X165, or X180, X185 can be used.

[0280] In this specific embodiment, the amount of water added to the processor can vary from about 3% to about 5%, and the amount of steam water added to the processor can vary from about 1% to about 3%.

[0281] In this specific embodiment, the amount of water added to the extruder can vary from about 2.5% to about 5%. The amount of steam water added to the extruder can vary from about 1% to about 3%.

[0282] The parameters in this specific embodiment consist of those used at the pilot-scale level. Given the general knowledge of those skilled in the art, these parameters can be calculated and evaluated to suit any industrial scale.

[0283] The three compositions detailed in Table 1 below differ in their fat content: 8%, 10%, or 12% (by weight relative to the total weight of the respective compositions).

[0284]

[0285] Table 1

[0286] The bulk density of the three sets of coarse abrasives obtained was measured using the method described in this paper.

[0287] The results are shown in Table 2 below.

[0288] Density (g / L) Composition 1 100 Composition 2 100 Composition 3 105

[0289] Table 2

[0290] The results obtained from these three compositions were similar.

[0291] The penetration rate of the coarse abrasive for each composition was then measured according to the methods detailed in this article.

[0292] The obtained penetration results are shown in Table 3 below:

[0293] Penetration rate (%) Composition 1 39 Composition 2 40 Composition 3 35

[0294] Table 3

[0295] It was observed that variations in the fat content in the coarse abrasive within a specific range in the compositions disclosed herein did not significantly affect the bulk density and penetration of the resulting coarse abrasive.

[0296] Example 2: The effect of the shape of the food composition of this disclosure on the penetration rate

[0297] According to Table 4, the coarse abrasive of the following composition 4 is prepared into a conventional circular coarse abrasive or a square (longitudinal) coarse abrasive.

[0298] raw material Composition 4 (% of total weight) protein 21 Fat 8 CFIB 2.1 Ash 5.4 NFE 54 Moisture 9.5

[0299] Table 4

[0300] Typically, most coarse abrasives are made using "radial" extrusion, where the product expands perpendicular to the extruder outlet.

[0301] It also uses the exact same composition and employs "longitudinal" extrusion (i.e., product expansion aligned with the extruder outlet) to prepare coarse abrasives.

[0302] This difference leads to a change in the orientation of the internal texture of the coarse abrasive: throughout the extrusion process, the arrangement of the components in the material is horizontally guided, thus the orientation of the air bubbles contained therein varies.

[0303] This change in the internal texture of the coarse abrasive leads to a change in the way animals chew. In fact, producing coarse abrasives through longitudinal extrusion induces chewing perpendicular to the fiber direction, thereby improving the brushing of a pet's teeth.

[0304] The penetration rates of the two types of coarse abrasives described above were measured using the method detailed herein. The only difference between the two types of coarse abrasives is the extrusion method and type used. The results are shown in Table 5 below.

[0305] Circular coarse abrasive Longitudinal coarse grinding material Penetration rate (%) 44.8 55.5

[0306] Table 5

[0307] Therefore, compared with circular coarse abrasives, a 24% increase in penetration was observed when using longitudinal coarse abrasives.

[0308] Example 3: The effect of moisture content in the food composition on penetration rate

[0309] According to Table 6, coarsely ground materials of the following compositions are prepared in a square form, wherein the water (moisture) content is 8% (relative to the total weight of the composition) or 10.5% (relative to the total weight of the composition).

[0310]

[0311] Table 6

[0312] The penetration rates of these two types of coarse abrasives were measured according to the methods detailed in this paper and are shown in Table 7 below.

[0313]

[0314] Table 7

[0315] Therefore, as the moisture content of the composition increased from 8% by weight to 10.5% by weight, an increase in penetration rate of more than 24% was observed.

[0316] Example 4: Confirmation of immunoglobulin activity in the compositions disclosed herein

[0317] The purpose of this study was to examine the activity of gingivitis antibodies (immunoglobulin = IgY) in the expanded finished product of the composition disclosed herein. More specifically, the target bacteria are preferably *Porphyromonas gingivalis* and *Porphyromonas gulae*. In fact, this ingredient has been shown to be effective in other products (toothpaste, etc.), but never in pet food. The complexity of pet food manufacturing processes (temperature of the coating process, addition of acidic ingredients in the coating, etc.) can affect the activity of immunoglobulins.

[0318] According to this disclosure, the coarse-ground material is coated with flavoring agent, fat, and immunoglobulin (containing IgY). Three finished samples (Sample 1, Sample 3, and Sample 5) were analyzed by enzyme-linked immunosorbent assay (ELISA) to measure the retention activity of specific gingivitis antibodies. Uncoated coarse-ground materials, without any coating components and without immunoglobulin (Samples 2 and 4) were analyzed by ELISA and used as negative controls.

[0319] The three samples of compositions 1, 3 and 5 disclosed herein are close to 100%, which means that the immunoglobulins contained in the final composition according to this disclosure are active and therefore act on the oral health of dogs (=reducing dental plaque and reducing gingivitis scores).

[0320]

[0321] Table 8

[0322] Example 5: Dental Clinical Research

[0323] The hypothesis of this study is that the combination of the chemical action of IgY egg powder / PRN (Plaque Reduction Nutrient) / STPP with the mechanical action of the filling texture of the composition disclosed herein will reduce the accumulation of plaque and tartar, prevent halitosis in a clean dental model, and reduce the growth of bacteria associated with canine gingivitis.

[0324] The primary objective was to demonstrate that, compared to a control (Royal Canin Neutered Adult Dry), feeding dogs 10% of the composition of this disclosure in their daily diet resulted in improved dental health (a minimum 15% reduction in one of the following effects: levels of odor compounds associated with halitosis, gingivitis score, *Porphyromonas gingivalis* and *Porphyromonas guleri* populations, plaque score, tartar score, and most relevantly: plaque accumulation as detected by QLF). A secondary objective was to demonstrate the importance of adding immune egg powder to the diet to achieve “healthy gums.”

[0325] A group of 15 dogs. Each phase lasted 3 weeks to observe changes in tartar buildup.

[0326] Each product (Composition A, Composition B, and Control) will be given at 10% of the daily ration (in kcal). The remainder will be 90% Royal Canin Dry Dog Food for Neutered Adults.

[0327] Composition A = The PRN / STPP coating contains IgY at 10% of the ration.

[0328] Composition B = The PRN / STPP in the coating does not contain IgY and is 10% of the ration.

[0329] Control group = Royal Canin adult dry food for spayed / neutered dogs, 10% of their regular diet.

[0330] Example 6: Dog's eating speed.

[0331] The feeding duration (internal study) was evaluated in 15 small dogs from a Royal Canin dry food kennel for three forms of the compositions of this disclosure with different shapes (square, triangle, and round) and one control product. Four products provided the same calorie ration: the three forms of the compositions of this disclosure (different shapes: square, triangle, and round) and one control product [referred to as "Control" in the figure], which was a Royal Canin dental product. The feeding duration for each dog was timed (in seconds). Only dogs that finished their rations (N=15) were considered for analysis.

[0332] The results are as follows Figure 1 , Figure 2 and Figure 3 As shown. The three forms of the disclosed composition did not differ significantly in feeding duration; however, the average value of the three forms differed significantly from the control product, increasing feeding time by 180% at the same calorie content. These results clearly demonstrate the ability of the compositions of the disclosed composition to increase feeding duration, thereby increasing the tooth-brushing time of animals consuming the composition. This example demonstrates a superior ability to rub or brush the teeth of animals consuming the composition.

[0333] Example 7: Cats' acceptance of functional supplement products

[0334] The test plan is as follows:

[0335] A ranking test was conducted on 20 research cats exposed to three products (three different forms of this disclosure) in a single session (each cat was given 100g of food). The aim of the study was to confirm that cats could consume 10% of the composition of this disclosure in their food. A secondary objective was to determine the chewability and palatability of one of the three forms.

[0336]

[0337] Table 9

[0338] The consumption of the three compositions disclosed herein is almost identical, therefore, it is impossible to separate the shapes. However, the average consumption of these three products is approximately 40% of the daily diet, while the target for known functional supplements is 10%, the products are considered palatable, and the product acceptance has been validated in cats.

Claims

1. A low-density dry food composition, said low-density dry food composition comprising at least: a. A protein source in an amount ranging from 15% to 30% by weight relative to the total weight of the composition. b. The amount of the fat source is in the range of 5% to 15% by weight relative to the total weight of the composition. c. The amount of starch source is in the range of 35% to 65% by weight relative to the total weight of the composition. d. The amount of total dietary fiber source ranges from 3% to 12% by weight relative to the total weight of the composition, and e. Water, ranging from 7% to 11% by weight relative to the total weight of the composition. The composition described therein has a penetration rate of at least 30%. The composition described herein has a bulk density ranging from 100 g / L to 220 g / L and a porosity ranging from 50% to 85%. The composition is a coarse abrasive obtained by longitudinal extrusion, wherein the longitudinal extrusion is characterized by the product expanding at the extension of the extruder orifice.

2. The low-density dry food composition according to claim 1, wherein the penetration rate of the low-density dry food composition is 30% to 75%.

3. The low-density dry food composition according to claim 1, wherein the penetration rate of the low-density dry food composition is 35% to 65%.

4. The low-density dry food composition according to claim 1, wherein the penetration rate of the low-density dry food composition is 35% to 60%.

5. The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition contains a protein source in an amount ranging from 18% to 25% by weight relative to the total weight of the composition.

6. The low-density dry food composition according to any one of claims 1-4, wherein the protein source is selected from plant protein sources, animal protein sources, and mixtures thereof.

7. The low-density dry food composition according to claim 5, wherein the protein source is selected from plant protein sources, animal protein sources, and mixtures thereof.

8. The low-density dry food composition according to claim 6, wherein the plant protein source is selected from soybean, chickpea, pea, corn gluten, lentil and barley plant protein, or mixtures thereof.

9. The low-density dry food composition according to claim 8, wherein the plant protein source is corn gluten plant protein.

10. The low-density dry food composition of claim 7, wherein the plant protein source is selected from soybean, chickpea, pea, corn gluten, lentil and barley plant protein, or mixtures thereof.

11. The low-density dry food composition of claim 10, wherein the plant protein source is corn gluten plant protein.

12. The low-density dry food composition of claim 6, wherein the animal protein source is selected from poultry, beef, mutton, dried eggs, fish, meat by-products and insects, and mixtures thereof.

13. The low-density dry food composition of claim 6, wherein the animal protein source is selected from chicken and meat meal animal proteins, and mixtures thereof.

14. The low-density dry food composition according to claim 6, wherein the animal protein source is selected from chicken meal, mutton meal, and fish meal, and mixtures thereof.

15. The low-density dry food composition according to claim 6, wherein the animal protein source is meat and bone meal.

16. The low-density dry food composition of claim 6, wherein the animal protein source is poultry protein.

17. The low-density dry food composition of claim 7, wherein the animal protein source is selected from poultry, beef, mutton, dried eggs, fish, meat by-products and insects, and mixtures thereof.

18. The low-density dry food composition of claim 7, wherein the animal protein source is selected from chicken and meat meal animal proteins, and mixtures thereof.

19. The low-density dry food composition according to claim 7, wherein the animal protein source is selected from chicken meal, mutton meal, and fish meal, and mixtures thereof.

20. The low-density dry food composition according to claim 7, wherein the animal protein source is meat and bone meal.

21. The low-density dry food composition of claim 7, wherein the animal protein source is poultry protein.

22. The low-density dry food composition of claim 6, wherein the protein source is selected from corn gluten plant protein and poultry animal protein.

23. The low-density dry food composition of claim 7, wherein the protein source is selected from corn gluten plant protein and poultry animal protein.

24. The low-density dry food composition according to claim 6, wherein the ratio of animal protein to plant protein is 1:2 to 2:

1.

25. The low-density dry food composition according to claim 24, wherein the ratio of animal protein to plant protein is 2:

1.

26. The low-density dry food composition according to claim 7, wherein the ratio of animal protein to plant protein is 1:2 to 2:

1.

27. The low-density dry food composition according to claim 26, wherein the ratio of animal protein to plant protein is 2:

1.

28. The low-density dry food composition according to claim 22, wherein the ratio of animal protein to plant protein is 1:2 to 2:

1.

29. The low-density dry food composition according to claim 28, wherein the ratio of animal protein to plant protein is 2:

1.

30. The low-density dry food composition according to claim 23, wherein the ratio of animal protein to plant protein is 1:2 to 2:

1.

31. The low-density dry food composition according to claim 30, wherein the ratio of animal protein to plant protein is 2:

1.

32. The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition contains fat in an amount ranging from 5% to 12% by weight relative to the total weight of the composition.

33. The low-density dry food composition according to claim 32, wherein the low-density dry food composition contains fat in an amount ranging from 8% to 12% by weight relative to the total weight of the composition.

34. The low-density dry food composition according to any one of claims 1-4, wherein the fat is selected from pork fat, poultry fat, beef fat, mutton fat and fish oil.

35. The low-density dry food composition of claim 34, wherein the fat is selected from lard and chicken fat.

36. The low-density dry food composition of claim 34, wherein the fat is pork fat.

37. The low-density dry food composition according to any one of claims 1-4, wherein the source of the fat is sunflower.

38. The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition contains starch in an amount ranging from 35% to 60% by weight relative to the total weight of the composition.

39. The low-density dry food composition according to claim 38, wherein the low-density dry food composition contains starch in an amount ranging from 37% to 55% by weight relative to the total weight of the composition.

40. The low-density dry food composition according to any one of claims 1-4, wherein the starch is selected from wheat, barley, tapioca flour, corn flour, rice, potato, pea, and oat starch.

41. The low-density dry food composition according to any one of claims 1-4, wherein the starch is selected from wheat flour and corn starch.

42. The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition contains a total dietary fiber source in an amount ranging from 4% to 10% by weight relative to the total weight of the composition.

43. The low-density dry food composition according to claim 42, wherein the low-density dry food composition contains a total dietary fiber source in an amount ranging from 5% to 8% by weight relative to the total weight of the composition.

44. The low-density dry food composition according to any one of claims 1-4, wherein the fiber is selected from beet pulp, soybean hulls, wheat bran, cellulose, chicory, corn, rice bran, whole-grain oat and whole-grain barley fiber, and mixtures thereof.

45. The low-density dry food composition of claim 44, wherein the fiber is chicory fiber.

46. ​​The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition further comprises ash in an amount of 2% to 10% by weight relative to the total weight of the composition.

47. The low-density dry food composition according to claim 46, wherein the low-density dry food composition further comprises ash in an amount ranging from 3% to 9% by weight relative to the total weight of the composition.

48. The low-density dry food composition according to claim 46, wherein the low-density dry food composition further comprises ash in an amount ranging from 5% to 6.5% by weight relative to the total weight of the composition.

49. The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition contains water in an amount ranging from 8% to 11% by weight relative to the total weight of the composition.

50. The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition contains an effective amount of immunoglobulin.

51. The low-density dry food composition according to claim 50, wherein the low-density dry food composition comprises an effective amount of IgY antibody.

52. The low-density dry food composition according to any one of claims 1-4, characterized in that... The composition does not contain pregelatinized starch.

53. The low-density dry food composition according to any one of claims 1-4, characterized in that... The composition does not contain glycerin.

54. The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition has a substantially pebble shape having a rectangular base with a width between 5 mm and 14 mm and a length between 8 mm and 20 mm.

55. The low-density dry food composition according to any one of claims 1-4, wherein the low-density dry food composition has a thickness of 7 mm to 30 mm.

56. The low-density dry food composition according to claim 55, wherein the low-density dry food composition has a thickness of 8 mm to 25 mm.

57. The low-density dry food composition according to claim 55, wherein the low-density dry food composition has a thickness of 10 mm to 20 mm.

58. The low-density dry food composition according to any one of claims 1 to 57, for non-therapeutic use in improving and / or maintaining the oral health of a pet.

59. The low-density dry food composition according to any one of claims 1 to 57, for non-therapeutic use to improve and / or maintain the dental health of a pet.

60. Use of the low-density dry food composition according to any one of claims 1 to 57 in the preparation of products for the non-therapeutic improvement and / or maintenance of dental health in animals.

Images