Enhancing palatability of dry pet food by fat modification

Abstract

The pet food product may include a dry pet food grain; a modified fat comprising a first lipid and further comprising a second lipid such that the modified fat has at least one characteristic increased relative to the first lipid, the at least one increased characteristic selected from the group consisting of hardness, crystallinity, viscosity and solid fat content; a liquid digest on the dry pet food roughage and / or modified fat; and a dry animal digest on at least one of the dry pet food roughage, the modified fat, and the liquid digest.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to U.S. Provisional Application Serial No. 63 / 412,653, filed on October 3, 2022, the disclosure of which is incorporated herein by reference in its entirety. Background Art

[0003] The main categories of pet food are dry, semi-moist and wet. Of these three categories, dry pet food is considered the least palatable. In order to improve the palatability of dry pet food, one approach is to apply at least one of fat or hydrolysate (also called "digestate") to the dry pet food. Summary of the invention

[0004] For dry pet food kibble coated with fat and digesta, the inventors hypothesized that fat penetration into the kibble interior and / or interdiffusion of fat and digesta reduced palatability. To avoid fat penetration, the inventors added fat modifiers that increase fat hardness (e.g., the hardness of poultry fat). As discussed in more detail later herein, the inventors surprisingly found that adding fat modifiers such as saturated monoglycerides and palm stearin increased the crystallinity and hardness of the fat, reduced interdiffusion, and thereby increased palatability.

[0005] Adding monoglycerides or palm stearin to the liquid phase increases the hardness of the liquid phase, which can increase fat hardness and reduce fat diffusion and fat exchange. However, to the best of the inventors' knowledge, prior to this disclosure, it was not known that such fat modification would be effective for dry pet food, prevent fat migration and more importantly increase palatability. In fact, fat migration and interaction with digesta have been reported to reduce the palatability of dry cat food. And in such reports, only physical means and deposition methods were used to monitor the interaction of fat with other layers, and the fat was not modified by using additives.

[0006] In addition, unsaturated monoglycerides have been used to generate self-assembled structures in fat of dry whole grains for Maillard reaction, but saturated monoglycerides are used according to embodiments of the present disclosure to significantly increase viscosity, thereby reducing the diffusion and exchange of fat between layers, which is not achievable with unsaturated monoglycerides and is a mechanism that is completely different from the Maillard reaction.

[0007] Thus, one aspect of the present disclosure is a pet food product comprising the following four components:

[0008] (i) dry pet food kibble (preferably an extrudate comprising at least one of protein, carbohydrate or fat);

[0009] (ii) a modified fat comprising a first lipid (preferably crystallized in the β or β′ crystal form, such as tallow, lard and / or poultry fat) and further comprising a second lipid (preferably crystallized in the β or β′ form, such as at least one of a saturated monoglyceride or palm stearin), such that the modified fat has at least one increased property relative to the first lipid, the at least one increased property being selected from the group consisting of hardness, crystallinity, viscosity and solid fat content;

[0010] (iii) liquid digestate (preferably liquid hydrolysate of animal by-products) on dry pet food kibble and / or modified fats; and

[0011] (iv) dried animal digest (preferably dried hydrolysate of an animal by-product) on at least one of dry pet food kibble, modified fat or liquid digest.

[0012] Another aspect of the present disclosure is a method of enhancing the palatability of a dry pet food kibble, the method comprising:

[0013] (a) applying any modified fat disclosed herein to dry pet food kibble;

[0014] (b) applying liquid digestate to the dry pet food kibble and / or modified fat simultaneously with step (a) or within a predetermined time thereafter (e.g., about one second to about one minute thereafter, preferably about two seconds thereafter); and

[0015] (c) applying the dry digest to at least one of the dry pet food kibble, modified fat, and liquid digest simultaneously with step (b) or within a predetermined time thereafter (e.g., about one second to about one minute thereafter, preferably about two seconds thereafter).

[0016] Another aspect of the present disclosure is a pet food product prepared by any of the methods disclosed herein.

[0017] An advantage of one or more embodiments disclosed herein is the production of dry pet food by extrusion to form kibble that is subsequently coated with fat and digestate to enhance palatability.

[0018] Another advantage of one or more embodiments disclosed herein is to increase the palatability of dry pet food by modifying the fat on the dry pet food such that the modification reduces the penetration of the fat into the kibble and does not interdiffuse with digesta applied to the fat.

[0019] Yet another advantage of one or more embodiments disclosed herein is increasing the palatability of dry pet food without creating sanitation issues during manufacturing due to clumping and pipe clogging.

[0020] Another advantage of one or more embodiments disclosed herein is reducing the level of fat used in the coating of dry pet food.

[0021] Additionally, one or more embodiments disclosed herein provide a novel method for enhancing the palatability of cat and dog foods.

[0022] Additional features and advantages are described herein, and will be apparent from the following detailed description and accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 is a schematic diagram generally illustrating lipid hardness based on polymorphic phases.

[0024] Figure 2 is a schematic diagram illustrating overall the lipid mixing behavior based on the polymorphic phases of two mixed lipids. The best properties are obtained when the two lipids exhibit the same polymorphic crystal structure β or β', preferably β.

[0025] Figure 3 is a non-limiting schematic diagram of an embodiment of a pet food product according to the present disclosure.

[0026] Figure 4 , Figure 5A , Figure 5B and Figure 6-Figure 11 Depicted are the results of non-limiting experimental examples disclosed herein. DETAILED DESCRIPTION

[0027] As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a fat" or "the fat" includes a single fat as well as two or more fats.

[0028] The words "include / comprise" will be interpreted as inclusive and not exclusive. Similarly, the terms "include / comprise" and "or" should be considered inclusive unless the context clearly prohibits such an interpretation. However, the compositions disclosed herein may not contain any elements that are not explicitly disclosed. Therefore, the disclosure of embodiments using the term "include / comprise" includes disclosures of embodiments "consisting essentially of the specified components" and embodiments "consisting of the specified components". Similarly, the methods disclosed herein may not contain any steps that are not specifically disclosed herein. Therefore, the disclosure of embodiments using the term "include / comprise" includes disclosures of embodiments "consisting essentially of the specified steps" and embodiments "consisting of the specified steps". Any embodiment disclosed herein may be combined with any other embodiment disclosed herein.

[0029] The terms "at least one of" and "and / or" used in the context of "at least one of X or Y" and "X and / or Y," respectively, should be interpreted as "X without Y" or "Y without X" or "both X and Y." As used herein, the terms "example" and "such as," especially when followed by a list of terms, are exemplary and illustrative only and should not be considered exclusive or comprehensive.

[0030] All percentages expressed herein are by weight based on the total weight of the composition, unless otherwise indicated. The range used herein is abbreviated to avoid listing each value within the range. Any appropriate value within the range may be selected as the upper or lower limit of the range. In addition, the numerical range herein includes all integers or fractions within the range.

[0031] As used herein, "about" should be understood to refer to a number within a certain numerical range, for example, a range of -10% to +10% of the mentioned number, preferably within a range of -5% to +5% of the mentioned number, more preferably within a range of -1% to +1% of the mentioned number, and most preferably within a range of -0.1% to +0.1% of the mentioned number.

[0032] The terms "food," "food product," and "food composition" mean a product or composition that is intended for ingestion by an animal and that provides at least one nutrient to the animal. The terms "animal" or "pet" refer to any animal that can benefit from or enjoy the food compositions and food products provided by the present disclosure. A pet can be an avian, bovine, canine, equine, feline, caprine, lupine, murine, ovine, or porcine animal. A pet can be any suitable animal, and the present disclosure is not limited to a particular pet animal. The term "companion animal" means a dog or a cat.

[0033] The term "pet food" means any composition formulated for consumption by a pet. A "dry" food composition has a moisture content of equal to or less than 11.5% by weight and / or a water activity of less than 0.64, preferably both. A "semi-moist" food composition has a moisture content of greater than 11.5% by weight and a moisture content of up to 20% by weight, and / or a water activity of 0.64 to 0.75, preferably both. A "wet" food composition has a moisture content of more than 20% by weight and / or a water activity of greater than 0.75, preferably both.

[0034] "Kibble" is a dry pet food piece that may have a pellet shape or any other shape, and in a preferred embodiment, is an extruded composition. Non-limiting examples of kibble include: granules; pellets; pet food chunks, dehydrated meats, simulated meat products, vegetables, and combinations thereof; and pet snacks such as jerky or vegetable jerky, rawhide, and crackers. The present disclosure is not limited to a particular form of kibble. As used herein, the term "kibble" does not encompass any coating on the kibble.

[0035] "Palatability" refers to a quality of an edible composition that represents one or more senses, particularly taste and smell, that are attractive or pleasing to an animal. As used herein, whenever an animal exhibits, for example, a preference for one of two or more foods, the preferred food is more "palatable" and has a higher "palatability". For companion animals and other non-human animals, the relative palatability of one food compared to one or more other foods can be determined, for example, by side-by-side free choice comparisons, such as by the relative consumption of the foods, or other appropriate preference metrics representing palatability. The terms "enhanced palatability" and "enhanced palatability" mean that a food product comprising a modified fat prepared in accordance with the present disclosure is more palatable than a food product containing an unmodified fat but otherwise identically formulated.

[0036] As used herein, the terms "digestate" and "hydrolysate" refer to products resulting from the hydrolysis of a substrate. The choice of a suitable substrate is based on the desired characteristics of the hydrolysate obtained at the end of the process, particularly in terms of organoleptic properties and nutritional value. The substrate is preferably a non-milk protein substrate, more preferably an animal protein, even more preferably tissue from farm animals such as poultry (e.g., birds of any species or kind, preferably chicken, turkey or duck), beef, pork or lamb, or tissue from seafood animals such as shrimp, fish or shellfish. In a particularly preferred embodiment, the substrate is chicken viscera. In this article, the hydrolysate of animal protein is also referred to as "animal digestate".

[0037] In one embodiment, animal protein can be viscera obtained from any suitable source. Typically, viscera include soft internal organs of the body, such as lungs, spleen, kidneys, brain, liver, low-temperature partially defatted adipose tissue, and stomach and intestines, without their contents; particularly those organs contained in the abdominal and thoracic cavities. In addition or in place of soft internal organs, viscera may include blood and / or bone. An example of the definition of viscera is given by the Association of American Feed Control Officials (AAFCO). AAFCO generally defines viscera as all organs in the three large cavities (abdomen, chest and pelvis) of the body, but defines the viscera of fish as all organs in the large cavities of the body, including gills, heart, liver, spleen, stomach and intestines. Similarly, AAFCO defines the viscera of mammals as all organs in the large cavities of the body, including the esophagus, heart, liver, spleen, stomach and intestines, but does not include the contents of the intestine, and defines the viscera of poultry as all organs in the large cavities of the body, including the esophagus, heart, liver, spleen, stomach, crop, gizzard, undeveloped eggs and intestines. In various embodiments, the offal may be pre-processed as known to those skilled in the art, such as by blending, homogenizing, emulsifying, and the like.

[0038] In some embodiments, the digest is produced by endogenous proteases and / or exogenous proteases, which can use any method known to the skilled person to hydrolyze the substrate. In a preferred embodiment, the substrate-protease mixture is heated to increase enzyme activity and hydrolysis rate. Any suitable method can be used to heat the substrate-protease mixture, such as by direct steam injection, indirect heating via the vessel wall or indirect steam heating in a jacketed vessel. Other methods are also known to those skilled in the art, such as heat exchangers. In one embodiment, the substrate-protease mixture is heated to about 35°C to about 75°C, and continues for about 0.25 hour to about 4 hours, preferably about 0.5 hour to 2 hours, and most preferably for a time period of about 0.5 hour to about 1 hour.

[0039] Preferably, the hydrolysate is formed by endogenous proteases from the substrate. However, these embodiments may additionally or alternatively include adding one or more exogenous proteases to the substrate. Any protease that is compatible with the substrate and improves protein hydrolysis may be added. The protease may be any enzyme that is primarily a protease, and the protease may have side activities, such as lipolytic activity and / or phosphatase activity.

[0040] The exogenous protease can be an exopeptidase (e.g., ), such as aminopeptidases, carboxypeptidases, and combinations thereof; and / or endopeptidases, such as trypsin, chymotrypsin, papain, elastase, And combinations thereof. In various embodiments, the exogenous protease is added in an amount of about 0.01% to about 4%, preferably about 0.05% to about 0.2%, and most preferably about 0.1% to about 1%, based on the weight of the substrate-protease mixture. The exogenous protease can be added to the mixture using any suitable method, typically by pouring the protease into the mixture under stirring.

[0041] The methods, compositions and other proposals disclosed herein are not limited to specific methods, protocols and reagents, as those skilled in the art will recognize that these specific methods, protocols and reagents may be varied. In addition, the terminology used herein is for the purpose of describing specific embodiments only and does not limit the scope of the disclosure or claimed.

[0042] Unless otherwise defined, all technical terms, professional terms and acronyms used herein have the meanings commonly understood by those of ordinary skill in the art to which the present disclosure belongs or in which these terms are used. Although any compositions, methods, articles or other means or materials similar or equivalent to those described herein may be used, preferred devices, methods, articles or other means or materials are described herein.

[0043] The following describes preferred embodiments provided by the present disclosure, but as a preliminary background, the present disclosure first generally discusses the scientific principles believed by the inventors to be relevant to the present disclosure. Figure 1 As shown, a more stable fat phase will impart hardness and lower exchange. In this regard, the three main polymorphic forms of fat from least stable to most stable are alpha (ɑ), which has a hexagonal unit cell; beta′ (β′), which is orthorhombic; and beta (β), which is triclinic. Figure 2 As shown, for lipid mixing behavior, two fats with β′ and β structures generally do not show synergistic effects on stability, while mixing two fats with the same structure (β or β′) generally provides synergistic effects on stability.

[0044] Therefore, for crystal modification, a particularly preferred embodiment according to the present disclosure employs a mixture of lipids of the same polymorph (β or β', preferably β), such as at least one of saturated monoglycerides or palm stearin, and chicken fat. Figure 3A schematic diagram of a preferred embodiment of a food product according to the present disclosure is shown, wherein the food product comprises dry whole grains; then a first layer on the whole grains, and the first layer comprises a modified fat; then a second layer on the modified fat, and the second layer comprises a liquid digestate; then a third layer on the liquid digestate, and the third layer comprises a dry digestate. As used herein, "layers" does not mean that the layers are completely distinct, and in some embodiments, components of one or more of the layers may actually be present in one or more of the other layers.

[0045] For example, in some embodiments, greater than 50% by weight of the dry digesta in the food product is outside of the liquid digesta, preferably greater than 60% by weight of the dry digesta in the food product is outside of the liquid digesta, more preferably greater than 70% by weight of the dry digesta in the food product is outside of the liquid digesta, even more preferably greater than 80% by weight of the dry digesta in the food product is outside of the liquid digesta, and most preferably greater than 90% by weight of the dry digesta in the food product is outside of the liquid digesta.

[0046] Additionally or alternatively, in some embodiments, greater than 50% by weight of the liquid digesta in the food product is between the dry digesta and the coarse grains, preferably greater than 60% by weight of the liquid digesta in the food product is between the dry digesta and the coarse grains, more preferably greater than 70% by weight of the liquid digesta in the food product is between the dry digesta and the coarse grains, even more preferably greater than 80% by weight of the liquid digesta in the food product is between the dry digesta and the coarse grains, and most preferably greater than 90% by weight of the liquid digesta in the food product is between the dry digesta and the coarse grains.

[0047] like Figure 4 As shown, adding 10% saturated monoglycerides (relative to the total lipids in the coating) to chicken fat in the presence of β structures significantly increased the solid fat content relative to chicken fat without saturated monoglycerides. In contrast, adding saturated monoglycerides to beef tallow containing primarily β′ structures under the conditions of the present disclosure had substantially the same solid fat content as beef tallow without saturated monoglycerides.

[0048] Furthermore, in order to analyze the hardness associated with fat exchange, increasing amounts of chicken fat were added to beef stearin and thus increased the hardness ( Figure 5A ), and mixing chicken fat with palm stearin or saturated monoglycerides, which is accompanied by an increase in hardness ( Figure 5B ).

[0049] Furthermore, experimental examples using saturated monoglycerides, palm stearin, and beef stearin, as well as X-ray tomography and scanning electron microscopy (SEM) demonstrated that replacing chicken fat (CF) with beef tallow, which is more crystallized than CF, resulted in less fat penetration into the interior of the coarse grains. The SEM images further showed that adding 5% or 10% saturated monoglycerides (relative to the total lipids in the coating of the modified fat, liquid digest, and dried digest) to the coating fat reduced the penetration of fat into the coarse grains.

[0050] The first palatability test then demonstrated that conditions that lead to fat migration reduce palatability, while conditions that reduce fat migration increase palatability. Thus, without being bound by any theory, it is likely that modifying the fat to make it more crystalline (e.g., adding saturated monoglycerides or stearin) will increase palatability.

[0051] The increase in palatability by adding a modifier that solidifies the fat was further demonstrated by a second palatability trial. In this trial, fats (i.e., chicken fat and beef fat) were modified using saturated monoglycerides or palm stearin to make the fat harder in order to restrict diffusion. Figure 6 Results from the first and second experiments in the second palatability trial are shown ("low monoglycerides" = 5 wt% saturated monoglycerides relative to total lipids in the whole grain coating, "high monoglycerides" = 16 wt% saturated monoglycerides relative to total lipids in the whole grain coating).

[0052] In the first experiment of the second palatability test, the following sequence of coatings was deposited onto the coarse grains (animal extrudates). For the reference sample, the following sequence was applied: first, 6% poultry fat (at 60°C); second, 2% liquid animal digest (LAD); and third, 2% dry animal digest (DAD). This method is referred to herein as a "three-layer" coating, i.e., a fat layer or modified fat layer on the coarse grains, followed by a LAD layer on the fat or modified fat, and then a DAD layer on the LAD layer.

[0053] For the modified fat samples, 5.4% poultry fat was first mixed with 0.6% palm stearin at 60°C to form a lipid mixture. Palm stearin comes from palm oil, which is fractionated to make it harder. The inventors found that palm stearin can be mixed with another fat (e.g., chicken fat, lard, beef tallow) and has a great ability to increase the hardness of other fats, and as the inventors hypothesize, can limit mutual diffusion. For the modified fat samples, the following order was applied to the coarse grains: first, 6% of the lipid mixture (formed by 5.4% poultry fat and 0.6% palm stearin); second, 2% liquid animal digest (LAD); and third, 2% dry animal digest (DAD).

[0054] The prepared pet foods are used in paired tests of palatability, which involve placing two types of food in separate bowls and offering them to the pet. The more palatable or preferred food is consumed more often within a specific period.

[0055] The product coated with standard poultry fat was provided in one bowl and the product containing modified fats (poultry fat and palm stearin) was provided in another bowl. A significant preference was found for the kibble containing modified fat (p<0.05), as the dogs ate more of the product containing modified fat than the reference.

[0056] In the second experiment of the second palatability test, the following sequence of coatings was applied to the whole grains. For the reference sample: first, 6% poultry fat (at 60°C); second, 2% LAD; and third, 2% DAD. For the modified samples: first, 5% poultry fat with 1% saturated monoglyceride ( HR) to form a lipid mixture. This was applied to the roughage followed by 2% LAD and 2% DAD. Palatability testing was performed as described above. The results showed a 70 / 30 preference for the roughage containing modified fats (poultry fat and high monoglycerides).

[0057] In the third experiment of the second palatability test ( Figure 6 In the results in , different deposition sequences were used. For the reference sample: first, 6% poultry fat (at 60°C) was deposited simultaneously with LAD; and second, 2% DAD. For the modified fat, 5.4% poultry fat was first mixed with 0.6% palm stearin at 60°C to form a lipid mixture. This lipid mixture was applied to the kibble essentially simultaneously with 2% LAD (i.e., about two seconds later). 2% DAD was then applied to the kibble that had already been at least partially coated with LAD. Palatability testing again showed that dogs preferred the kibble (60 / 40) containing the modified fat.

[0058] X-ray tomography was performed and image analysis was performed to quantify the fat that had diffused into the coarse grains. The amount of fat diffused into the coarse grains was 9% and 26% for the modified fat and standard poultry fat, respectively. This result confirms the hypothesis that fat interdiffusion is more restricted when using modified fat.

[0059] In the third palatability test ( Figure 7 In the results of Figure 2, fat and LAD are applied almost simultaneously (i.e., about two seconds later) in a continuous process. Specifically, for a given coarse grain, LAD is deposited while only part of the fat has been deposited, thereby allowing a certain degree of interdiffusion. After the fat and LAD are deposited, DAD is applied.

[0060] In the first experiment of the third palatability test, the modified fat consisted of 5.4% poultry fat and 0.6% palm stearin. The kibble containing this modified fat was compared to a kibble containing a standard poultry fat (6% poultry fat). The dogs were found to have a 69 / 31 preference for the kibble containing the modified fat (poultry fat and palm stearin). This result means that the dogs ate about 2.3 times more of the product containing the modified fat than the reference.

[0061] In the second experiment of the third palatability trial, the modified fat consisted of 5.4% beef fat and 0.6% palm stearin. The whole grain containing this modified fat was compared to the whole grain containing standard beef tallow (6% beef fat). The results showed a 72 / 28 preference for the product containing the modified fat (beef tallow and palm stearin). Figure 8 ). This result means that the dogs ate about 2.5 times more of the product containing the modified fat than the reference.

[0062] The fourth palatability test ( Fig. 9 and Fig.10 The results in ( ) investigated the deposition of only one digestate (a "two-layer" coating, i.e., a layer of fat or modified fat on kibble, followed by a layer of DAD on fat or modified fat, with no LAD in between). Specifically, the results discussed above showed that the palatability of dry dog ​​food was significantly improved when stearin-modified fats were used in a three-layer coating, so a study was conducted to further explore the effect of such stearin-modified fats on the palatability of dry dog ​​and dry cat food coated with two layers of fat and DAD. Fig. 9 and Fig.10 , each bar represents the feeding status of a pet group of two pets.

[0063] In the control coating in the two-layer system for cat food, the kibble was 89.4 wt% of the coated kibble, the edible beef tallow was 8.5 wt% of the coated kibble, and the DAD was 2.1 wt% of the coated kibble. In the stearin-modified test coating in the two-layer system, the kibble was 89.4 wt% of the coated kibble, the edible beef tallow was 7.65 wt% of the coated kibble, the palm stearin was 0.85 wt% of the coated kibble (10 wt% of the fat in the coating), and the DAD was 2.1 wt% of the coated kibble.

[0064] In the control coating in the two-layer system for dog food, the kibble was 92 wt% of the coated kibble, the poultry fat or beef tallow was 6.0 wt% of the coated kibble, and the DAD was 2.0 wt% of the coated kibble. In the stearin-modified test coating in the two-layer system, the kibble was 92 wt% of the coated kibble, the poultry fat or beef tallow was 5.4 wt% of the coated kibble, the palm stearin was 0.6 wt% of the coated kibble (10 wt% of the fat in the coating), and the DAD was 2.0 wt% of the coated kibble.

[0065] For the reference sample, the following order was applied to the roughage: first, 6% poultry fat (at 60°C); then 2% dry animal digest (DAD) was deposited. For the modified fat: first 5.4% poultry fat was mixed with 0.6% palm stearin at 60°C to form a lipid mixture, and the following order was applied to the roughage: first, poultry fat was mixed with palm stearin (at 60°C); then 2% dry animal digest (DAD). When DAD was applied to the fat without LAD, the dog ( Fig. 9 ) and cat( Fig.10 ) showed no significant difference between whole grains coated with poultry fat and modified poultry fat (approximately 50 / 50).

[0066] The fifth palatability test ( Fig.11 The results in ( ) investigated a "two-layer" coating and a "three-layer" coating. As shown in the first bar (on the far left), a two-layer coating was compared to a three-layer coating, both using unmodified poultry fat, and the three-layer coating outperformed the two-layer coating when unmodified poultry fat was used. As shown in the second bar, a two-layer coating containing unmodified fat was compared to a two-layer coating containing modified poultry fat, and the modified poultry fat actually reduced palatability relative to the unmodified poultry fat. This effect was the opposite of what happened with the three-layer coating when the modified poultry fat was compared to the unmodified poultry fat, where fat modification enhanced palatability, as shown in the third bar. The fourth bar (far right) depicts a comparison of a three-layer coating containing a modified fat to a two-layer coating using a modified fat, and shows that the three-layer coating containing the modified fat significantly outperformed the two-layer coating containing the modified fat. Thus, without being bound by any particular theory, the inventors believe that the DAD in the third layer of the three-layer coating is bonded on top of the LAD to hold the LAD on the kibble, thereby increasing palatability relative to a two-layer coating.

[0067] Thus, one aspect of the present disclosure is a food product comprising the following four components:

[0068] (i) dry pet food kibble (preferably an extrudate comprising at least one of protein, carbohydrate or fat);

[0069] (ii) a modified fat comprising a first lipid (preferably crystallized in the β or β′ crystal form, such as in the case of beef tallow, lard and / or poultry fat) and further comprising a second lipid (preferably crystallized in the β or β′ form, or more preferably at least one of a saturated monoglyceride or palm stearin), the modified fat having at least one increased property relative to the first lipid, the at least one increased property being selected from the group consisting of hardness, crystallinity, viscosity and solid fat content;

[0070] (iii) liquid digestate (preferably liquid hydrolysate of animal by-products) on dry pet food kibble and / or modified fats; and

[0071] (iv) dried animal digest (preferably dried hydrolysate of an animal by-product) on at least one of dry pet food kibble, modified fat or liquid digest.

[0072] In some embodiments, the second lipid comprises saturated monoglycerides in an amount of about 0.1% to about 10.0% by weight relative to the total food product, preferably about 0.2% to about 5.0% by weight relative to the total food product, more preferably about 0.5% to about 1.5% by weight relative to the total food product, and most preferably about 1.0% by weight relative to the total food product. In some embodiments, the second lipid comprises saturated monoglycerides in an amount of about 1.0% to about 20.0% by weight relative to the total lipids (i.e., modified fats, LADs, and DADs) in the coating, preferably about 2.5% to about 18.0% by weight relative to the total lipids in the coating, and most preferably about 5.0% to about 16.0% by weight relative to the total lipids in the coating.

[0073] In some embodiments, the second lipid comprises palm stearin in an amount of about 0.1 wt % to about 1.0 wt % relative to the total food product, preferably about 0.2 wt % to about 0.9 wt % relative to the total food product, and most preferably about 0.6 wt % to about 0.85 wt % relative to the total food product. In some embodiments, the second lipid comprises palm stearin in an amount of about 1.0 wt % to about 20.0 wt % relative to the total lipids in the coating (i.e., the modified fat, liquid digest, and dried digest), preferably about 5.0 wt % to about 15.0 wt % relative to the total lipids in the coating, and most preferably about 10.0 wt % relative to the total food product.

[0074] In some embodiments, the first lipid (e.g., at least one of beef tallow, lard, or poultry fat) accounts for about 1.0% to about 20.0% by weight of the total food product, preferably about 5.0% to about 10.0% by weight of the total food product, and most preferably about 6.0% to about 8.0% by weight of the total food product. In some embodiments, the liquid digesta account for about 0.1% to about 10.0% by weight of the total food product, preferably about 1.0% to about 5.0% by weight of the total food product, and most preferably about 2.0% by weight of the total food product. In some embodiments, the dry digesta account for about 0.1% to about 10.0% by weight of the total food product, preferably about 1.0% to about 5.0% by weight of the total food product, and most preferably about 2.0% by weight of the total food product. In some embodiments, coarse grains account for about 80.0% to about 98.0% by weight of the total food product, preferably about 85.0% to about 95.0% by weight of the total food product, and most preferably about 90.0% by weight of the total food product.

[0075] In some embodiments, the food product consists essentially of a whole grain, a modified fat, a liquid digest, and a dried digest. Optionally, the food product consists of a whole grain, a modified fat, a liquid digest, and a dried digest. In some embodiments, the modified fat consists essentially of a first lipid and a second lipid. Optionally, the modified fat consists of a first lipid and a second lipid.

[0076] The pet food disclosed herein can be any food formulated for consumption by a pet, such as a dog or cat. In one embodiment, the pet food provides complete nutrition as defined by the Association of American Feed Control Officials (AAFCO), and the complete nutrition depends on the type of animal (e.g., dog or cat) for which the composition is intended.

[0077] In one embodiment, the whole grain contains about 5% to about 50% crude protein. The crude protein may include plant proteins, such as whole wheat, whole corn, soy flour, soy protein concentrate, corn gluten meal, wheat gluten meal, cottonseed and peanut meal; and / or animal proteins, such as casein, albumin and meat protein. Non-limiting examples of suitable meat proteins include beef, pork, lamb, rabbit, horse, poultry, fish and mixtures thereof. Non-limiting examples of suitable meat meals include parts extracted and ground from beef, pork, lamb, rabbit, horse, poultry, fish and mixtures thereof. Non-limiting examples of suitable meats include any meat and meat by-products such as whole carcass beef and lamb; lean pork mince; beef shank; veal; beef cheek and pork cheek; and meat by-products such as lips, tripe, heart, tongue, mechanically deboned beef, chicken or fish, beef liver and pork liver, lung, kidney, etc. The meat can be emulsified or granulated. In one embodiment, the meat is chicken.

[0078] In one embodiment, the whole grain contains about 5% to about 40% fat. Non-limiting examples of suitable fats include animal fats and vegetable fats. Preferably, the fat source is an animal fat source, such as beef fat, pork fat, poultry fat. Vegetable oils, such as corn oil, sunflower oil, safflower oil, rapeseed oil, soybean oil, olive oil and other oils rich in monounsaturated fatty acids and polyunsaturated fatty acids, and medium chain triglycerides can be used.

[0079] In one embodiment, the whole grains contain about 10% to about 60% carbohydrates. Non-limiting examples of suitable carbohydrates include grains or cereals such as rice, corn, millet, sorghum, alfalfa, barley, soybeans, canola, oats, wheat, rye, triticale, and mixtures thereof. The composition may include other materials such as dried whey and other dairy by-products.

[0080] In one embodiment, whole grains include one or more fiber sources. The term "fiber" includes all "bulk matter" sources in food, whether digestible or indigestible, soluble or insoluble, fermentable or non-fermentable. Preferred fibers are from plant sources, such as marine plants, but microbial source fibers can also be used. Soluble fiber and / or insoluble fiber can be used. Non-limiting examples of suitable fiber sources include beet pulp (derived from beets), gum arabic, gum talha, psyllium, rice bran, carob gum, citrus pulp, pectin, oligofructose, short-chain oligofructose, manno-oligofructose, soy fiber, arabinogalactan, oligogalactose, arabinoxylan and mixtures thereof.

[0081] The fiber source may be fermentable fiber. Fermentable fiber has previously been described as beneficial to the immune system of companion animals. The skilled artisan will appreciate that fermentable fiber or other compositions that provide prebiotics to promote the growth of probiotics in the intestine may be incorporated into dry pet foods.

[0082] In one embodiment, the whole grain may contain at least one vitamin and / or at least one mineral. Non-limiting examples of suitable vitamins include any one of vitamin A, vitamin B, vitamin C, vitamin D, vitamin E and vitamin K, including various salts, esters or other derivatives of the foregoing substances. Non-limiting examples of suitable minerals include calcium, phosphorus, potassium, sodium, iron, chlorine, boron, copper, zinc, magnesium, manganese, iodine, selenium, etc.

[0083] In some embodiments, the ash content of the whole grains ranges from less than 1% to about 15%, preferably from about 5% to about 10%.

[0084] The skilled artisan will know how to select the amount of each whole grain ingredient. The specific amount of each additional ingredient depends on a variety of factors, such as: the ingredients included in the coating composition; the species of the animal; the age, weight, general health, sex and diet of the animal; the consumption rate of the animal; the purpose for which the pet food is administered to the animal; etc. Therefore, the type and amount of the additional ingredients may vary widely and may not follow the type and amount set forth in the preferred embodiments described herein.

[0085] Another aspect of the present disclosure is a method of preparing a pet food product. In one embodiment, the ingredients of the kibble are ground, such as by a hammer mill. The ground ingredients can be extruded and expanded, and can be cut into kibble by a rotating knife or other suitable cutting device as the extrudate exits the extruder in a rope. The kibble can be dried to a moisture content of less than about 20%, preferably less than about 15%, and more preferably less than about 10%.

[0086] The dried whole grains may be coated with the modified fat, liquid digestate, and dried digestate, for example, by a spray and / or coating drum or a continuous conveying processing line. Preferably, the liquid digestate is applied after the modified fat. For example, in a spray and / or coating drum, the liquid digestate is preferably applied from about one second to about three minutes after the modified fat is applied to the whole grains, more preferably from about one second to about two minutes after the modified fat is applied to the whole grains, and most preferably from about one second to about one minute after the modified fat is applied to the whole grains. As another example, in a continuous conveying processing line, the liquid digestate is preferably applied from about one second to about ten seconds after the modified fat is applied to the whole grains, more preferably from about one second to about five seconds after the modified fat is applied to the whole grains, and most preferably from about one second to about two seconds after the modified fat is applied to the whole grains.

[0087] The dry digestate is preferably applied after the liquid digestate, for example from about one second to about one minute after the liquid digestate is applied to the modified fat, preferably from about one second to about thirty seconds after the liquid digestate is applied to the modified fat, more preferably from about one second to about ten seconds after the liquid digestate is applied to the modified fat, and most preferably the dry digestate is applied about two seconds after the liquid digestate is applied to the modified fat.

[0088] The food products (eg, liquid digest, dry digest, and dry kibble coated with the modified fat) can then be filled into suitable packaging, which is then sealed.

[0089] In a general embodiment, the present disclosure provides a method of enhancing the palatability of a dry pet food kibble, the method comprising:

[0090] (a) applying any modified fat disclosed herein to dry pet food kibble;

[0091] (b) applying liquid digestate to the dry pet food kibble and / or modified fat simultaneously with step (a) or within a predetermined time thereafter (e.g., about one second to about one minute thereafter, preferably about two seconds thereafter); and

[0092] (c) applying the dry digest to at least one of the dry pet food kibble, modified fat, and liquid digest simultaneously with step (b) or within a predetermined time thereafter (e.g., about one second to about one minute thereafter, preferably about two seconds thereafter).

[0093] Another aspect of the present disclosure is a food product prepared by any of the methods disclosed herein.

[0094] It should be understood that various changes and modifications made to the presently preferred embodiments described herein will be apparent to those skilled in the art. These changes and modifications may be made without departing from the spirit and scope of the subject matter of the present invention and without diminishing its intended advantages. Therefore, such changes and modifications are intended to be covered by the appended claims.

Claims

1. A pet food product, comprising: Dry pet food kibble; a modified fat comprising a first lipid and further comprising a second lipid such that the modified fat has at least one increased property relative to the first lipid, the at least one increased property being selected from the group consisting of hardness, crystallinity, viscosity, and solid fat content; liquid digesta on said dry pet food kibble and / or said modified fat; and A dry animal digest on at least one of said dry pet food kibble, said modified fat and said liquid digest.

2. The pet food product of claim 1, wherein the dry pet food kibble comprises an extrudate comprising at least one of protein, carbohydrate, or fat.

3. The pet food product of claim 1 or claim 2, wherein the first lipid in the modified fat comprises a β' structure and / or a β structure.

4. The pet food product of any one of claims 1 to 3, wherein the first lipid in the modified fat is at least one of beef tallow, lard, or poultry fat.

5. The pet food product of any one of claims 1 to 4, wherein the first lipid in the modified fat comprises poultry fat.

6. The pet food product according to any one of claims 1 to 5, wherein the second lipid in the modified fat comprises a β structure or a β' structure, preferably a β structure.

7. The pet food product of any one of claims 1 to 6, wherein the second lipid in the modified fat comprises at least one of saturated monoglycerides or palm stearin.

8. A method for enhancing the palatability of dry pet food kibble, the method comprising: (a) applying a modified fat to the dry pet food kibble, the modified fat comprising a first lipid and further comprising a second lipid such that the modified fat has at least one increased property relative to the first lipid, the at least one increased property being selected from the group consisting of hardness, crystallinity, viscosity, and solid fat content; (b) applying liquid digestate to the dry pet food kibble and / or the modified fat simultaneously with step (a) or within a predetermined time thereafter; as well as (c) applying dry digest to at least one of the dry pet food kibble, the modified fat, and the liquid digest simultaneously with step (b) or within a predetermined time thereafter.

9. The method of claim 8, comprising forming the dry pet food kibble prior to step (a), wherein the forming of the dry pet food kibble comprises extruding at least one of protein, carbohydrates, or fat.

10. The method according to claim 8 or claim 9, wherein the first lipid in the modified fat comprises a β' structure and / or a β structure.

11. The method of any one of claims 8 to 10, wherein the first lipid in the modified fat is at least one of beef tallow, lard, or poultry fat.

12. The method of any one of claims 8 to 11, wherein the first lipid in the modified fat comprises poultry fat.

13. The method according to any one of claims 8 to 12, wherein the second lipid in the modified fat comprises a β structure or a β' structure, preferably a β structure.

14. The method according to any one of claims 8 to 13, wherein the second lipid in the modified fat comprises at least one of saturated monoglycerides or palm stearin.

15. A coated pet food kibble prepared by the method of any one of claims 8 to 14.

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