Dog sachet

Abstract

Sachet (1) for a mobile fluid supply, in particular for dogs, comprising a covering (2) and a core medium (3) enclosed by the covering, wherein the covering (2) is formed from an edible membrane, and wherein the core medium (3) is formed from a gelled liquid substance, wherein a maximum force required to cut through the sachet (1) is in a range of about 1 N to about 24 N, and wherein the total force required to cut through the sachet (1) is in the range of approximately 0.01 J to approximately 0.22 J.

Description

Technical field

[0001] The invention relates to an edible sachet for the mobile supply of fluids, in particular to dogs, according to the introductory part of independent claim 1.

[0002] Often, the hydration of dogs on the go or in the mobile interfaces of a dog owner's everyday life, i.e., especially during walks and travel (holidays or day trips, including car journeys) as well as other interfaces for the need for fluid intake (restaurant visits, city tours, sporting activities with the dog owner such as jogging, cycling tours or hikes, etc.), cannot be adequately guaranteed because no suitable water sources or drinking troughs are available and / or the dog owner is not aware of the problem of possible dehydration.

[0003] During walks, dogs are exposed to high physical and dehydrating stress due to the increased activity and strain on their musculoskeletal system, combined with other factors such as changing climatic conditions. Additional stressors, such as car rides that may accompany the walk, also contribute to dehydration in dogs.

[0004] Against this background, a mobile hydration system, in addition to the primary, stationary hydration source (i.e., the home water bowl), is essential and should be integrated into the dog's daily routine. Being out and about with a dog without a hydration source can lead to significant dehydration and thus to a decline in well-being (physical and mental sluggishness, fatigue), reduced vitality (both physiological and energetic), and even circulatory problems.

[0005] Very often, in the daily lives of dogs and their owners (who are responsible for recognizing and fulfilling needs), food intake is unconsciously given more focus than the equally important regular, consistent, and sufficient supply of fluids, both on and off the dog. This is due, firstly, to a lack of awareness regarding the importance of both mobile and general, regular, and controlled hydration, and secondly, to the lack of a comprehensive mobile hydration solution that considers the needs of the dog, its owner, and the specific environmental and mobile environment. There is a close, synergistic relationship between a dog's mobile and stationary hydration needs.This involves the reciprocal cycle of stationary fluid supply (main supply source), which supports mobile fluid supply with prior, basic hydration, and mobile fluid supply (situational supplementary source), which serves both to quench acute thirst through mobile hydration and to supplement stationary fluid supply in order to meet daily fluid requirements.

[0006] Furthermore, the issue of inadequate hydration is exacerbated by the rapidly increasing number of people acquiring a dog for the first time and assuming the role of dog owner, as well as by their inexperience. Currently available methods for providing dogs with adequate hydration are predominantly conventional solutions, such as filled water bottles and / or portable dog (travel) bowls, and in isolated cases, commercially available mobile containers, such as travel water bottles and other combination systems. State of the art

[0007] For example, DE 20 2004 012 452 U1 discloses a drinking bowl for collecting and securing water, which allows animals to drink without spillage even in turbulent conditions. This involves placing two drinking bowls on top of each other, with the upper bowl having a shortened bottom combined with sloping sides, allowing the animal to reach the water in the bottom of the lower bowl with its tongue through this opening.

[0008] Furthermore, US Patent 10,028,484 B2 discloses a portable combination of travel cup and water bowl used to store and dispense water for a dog to drink, and which then allows any unused water to be returned to the travel cup. The water bottle comprises an upper section, a lower section, and an inner recessed section that allows the bottle to be squeezed to force water from the bottle through a straw into the dog bowl, while providing sufficient rigidity to prevent permanent deformation from the squeezing. The water bottle is also designed to fit inside and be stored in a standard car drink container.

[0009] Such mobile transport containers, designed and offered as a combination system of transport bottle, drinking bowl, and additional liquid, fail to meet the criterion of providing a simple, rewarding, and comprehensively addressed hydration solution for dogs on the go. While these solutions are generally more functional and portable, the core problem remains. The dog has to get used to a new drinking vessel, and with this type of solution, a significant amount of water may be spilled, or the dog may choke, just as with a stationary water bowl at home, resulting in wasted water. Furthermore, the remaining water / liquid has to be emptied unused after the walk, leaving the dog once again without a hydration solution.Thus, due to a small differentiation distance and no need-oriented novelty imprinting by the dog, the currently accessible mobile fluid intake is perceived with a limited reward association.

[0010] Furthermore, especially when a dog is very thirsty, it can easily splash more water / liquid than it can effectively take in using the spoon-shaped tongue muscle for drinking. This often leads to choking when drinking from such portable containers, partly due to the fluid's unpredictable consistency (fluid or too fluid / viscous) and the lack of pre-portioned portions. Finally, the effort required from the dog owner for preparation, transport, use, and hygienic cleaning of the container afterward is considerable, user-unfriendly, and complex (time-consuming). Therefore, it can be concluded that today's portable solutions are not as mobile and solution-oriented as they initially appear.

[0011] This aspect is not in balance with the ever-increasing, dynamic daily lives of many dog ​​owners, driven by emancipation and a growing trend toward urbanization, where the concept of "mobility" is indispensable when walking dogs. To date, none of the existing product solutions for providing dogs with mobile hydration have integrated into the daily lives of owners and their dogs in such a way that they could be described as a comprehensive solution covering all the needs of both dog and owner, thus positioning themselves as a basic necessity product.

[0012] The consequence of this is that dogs in the mobile interfaces of their everyday lives are left with an insufficient supply of mobile fluids that is insufficiently rewarding, refreshing, thirst-quenching, hydrating, tasty, and rich in nutrients and minerals, in order to meet a basic need.

[0013] Key times for a dog's necessary fluid intake are before bedtime and after waking up, due to the risk of nighttime dehydration, and before (preventively), during, and after morning, midday, and evening walks. Other important times include activity and exertion of the musculoskeletal system in conjunction with climatic conditions, travel to and from destinations, long car journeys, and vacations or day trips, which sometimes involve longer distances and thus increased physical and dehydrating stress on the dog's system. Fluid intake is also crucial during and after feeding (depending on the type and composition of the main food and the frequency of feeding) to replenish the fluid lost and used during digestion.

[0014] The seasonal volatility of fluid intake cycles must also be considered. Regular, sufficient fluid intake, independent of location and time, is essential, especially on days with hot weather. Consideration should also be given to dogs exposed to consistently high levels of physical exertion and with a consistently mobile daily routine, such as working and service dogs. Fluid loss due to illness, such as diarrhea, fever, vomiting, kidney disease, or diabetes mellitus, must also be taken into account. Regular drinking throughout the day is necessary, both when stationary and especially when on the go, to ensure the minimum daily fluid intake requirement is met, in full consultation with the dog owner.Holistic hydration of the dog has a positive effect on both its physiological and energetic state.

[0015] In the process of identifying, addressing, and resolving these needs, it became clear that people automatically take the fulfillment of basic needs from Maslow's hierarchy of needs for granted, regardless of time or location. Consequently, dog owners, even if unconsciously or unknowingly, deprive their dogs of this fulfillment due to a lack of comprehensive information or solutions. In particular, dog owners often lack knowledge about the actual amount of fluids their dogs consume daily, both mobile and stationary.

[0016] The present invention is therefore based on the objective of providing a solution for the mobile hydration of dogs that is more flexible in its application, easier to handle, more transportable, more rewarding, more tailored to the needs of both dog and dog owner, more informative, more integrable and more portionable or controllable according to requirements than is the case with known solutions. Description of the invention

[0017] The problem is solved according to the invention by a consumable sachet for mobile hydration, particularly for dogs, as defined in independent claim 1. Advantageous embodiments of the invention are set forth in the dependent claims.

[0018] The essence of the invention is as follows: A sachet for providing mobile fluids, particularly to dogs. The sachet comprises a casing and a core medium enclosed by the casing. The casing is formed from a consumable membrane, and the core medium is formed from a gelled liquid substance.

[0019] The term "gelled liquid substance" here encompasses the texture of non-flowable (i.e., without temperature-induced intervention, lacking rheological properties in terms of fluidity or viscosity), (solid) cohesive, sometimes cutable or solid, and (soft) gel solids (hydrocolloid) with a molecular network that varies depending on the gelling agent used. The molecular chains that form during the gelation process possess a high water- or liquid-binding capacity and, during the so-called phase transition from "sol" (two-phase system between liquid and added gelling agent) to the gel phase "solid" (single-phase, colloidal system from the individual gel solidification point onward), result in a water- or liquid-containing yet solid, slightly to immobile, and chewable / eatable state of matter.The gelled liquid substance also exhibits, in particular, gastrointestinal fluid-releasing properties, as well as, where applicable, supplements contained in the liquid substance for additional functional absorption.

[0020] The term "sachet" here explicitly refers to the entire product, i.e., the packaging and the core medium.

[0021] The term "edible" in this context refers to the fact that dogs, in particular, can completely eat the sachet or digest it (non-)enzymatically, i.e., without any adverse health effects. The sachet can also be used for other pets or domestic animals, such as cats. However, its primary use is for dogs.

[0022] The edible membrane advantageously possesses the functional characteristic of being water-insoluble. The term "water-insoluble" refers specifically to the fact that the membrane does not dissolve or become leaky upon contact with water, liquids, or (moisture-containing) gels (i.e., for example, due to rain exposure during walks). This ensures that the moist core contents remain enclosed without impairment and allows for a homogeneous alignment of the gelled contents with the inner surface of the membrane during the thermal (post-treatment) process of so-called post-gelling, i.e., a re-liquefaction (thermoreversibility) through a heating step individually adapted to the gelling agent and subsequent repeated reaching of the gel's solidification point.

[0023] At the same time, the membrane should preferably also be sufficiently heat- and temperature-resistant, such as being stable against boiling, baking, cooling, and freezing, so that it remains intact under both high summer temperatures and low winter temperatures (application stress in a mobile interface), as well as under process stresses. Furthermore, it is also desirable that the membrane be biodegradable (i.e., like a biopolymer based on polysaccharides or proteins).

[0024] Furthermore, the term "membrane" here encompasses thin layers of material or tissue (such as a foil, skin, film, or gel) which, relative to their thickness, have a large surface area and which separate two spaces from each other (i.e., here, the inner space of the sachet containing the core medium from the external atmospheric environment). The membrane encloses the core medium in a sealing manner, so that no significant loss of contents occurs, a fact that can be further ensured by the state of matter of an enclosed (soft) gel solid.

[0025] The gelled liquid substance, even in low concentration levels, is associated with a low water binding and water retention capacity or gel strength, and is advantageously enclosed by the membrane in a plastically tight and stable manner, and brought into a homogeneous, consistent form that is bite-resistant for the dog and suitable for the corresponding chewing load in terms of fracture mechanics.

[0026] Preferably, the edible membrane comprises a polymer, most preferably an alginate. However, in principle, all other edible membrane materials are also suitable, based on plant-derived (e.g., biopolymers (polysaccharides or proteins) in the sense of, for example, plant-based artificial casings), animal-derived (e.g., animal proteins or polysaccharides or natural casings), synthetic, or other food-related edible and approved sources of origin and raw materials, sometimes based on gelling agents, individually used or synergistic structures of stabilizers (e.g., gelling agent-gelling agent, gelling agent-binder / thickener / starch, optionally also in combination with stabilizing additives). The membrane can also be formed by means of suitable films, gels, or membranes.

[0027] The consistently firm, robust, and stable texture of the polymer or alginate membrane, which is elastic in its original characteristics, provides the dog with a bite-resistant medium optimally adapted for mobile hydration in terms of its ability to be absorbed, controlled, chewed, and consumed. Furthermore, the membrane ensures a temporary protective function, depending on the degree of impairment of diffusion permeability, against potential dehydration of the dispensed contents or the liquid bound within the gel network. This protection is particularly effective due to the inclusion of a hydrocolloid, with a particular focus on a heat-stable stabilizer such as the biopolymer agar-agar, achieved through a steep temperature ramp of the gel melting point from / above approximately 85°C.

[0028] Alginate-based membranes, for example, possess the property of diffusion permeability. This means that if oxygen and other environmental factors were to act upon the membrane, this would have a direct impact on the enclosed contents and the overall texture. This could potentially lead to membrane laxity and a reduction in the amount of the contents. This is particularly relevant when the contents are in a liquid or flowable state, allowing diffusion through the (alginate) membrane to the outside. Consequently, because a gelled liquid is used as the core medium in this case, the membrane, despite its diffusion permeability, remains stable under the influence of oxygen and temperature (e.g.,(Outside the outer packaging) the product is relatively firm, resulting in only a slight reduction in contents compared to liquid or viscous products, due to limited water or liquid absorption within the molecular network (i.e., due to the physical stability of the core medium). Furthermore, the "gelled" state is a key process parameter for thermal post-treatment related to the manufacturing process, aimed at generating microbiological, physicochemical, and sensory product stability. This is crucial because of the (high) temperature barrier required to achieve thermoreversibility through continuous liquefaction, as is the case with agar-agar. Unlike fluid to viscous liquids, gelled products are not subject to significant volume loss or a pH reduction that affects shelf life.Furthermore, if fluid to viscous liquid substances are included, the elasticity predominant in the basic texture of most membrane forms could not be transformed into a bite-resistant body filling of the "sachet", and would consequently be perceived by the dog as too flimsy, elastic and mobile.

[0029] Due to the gelled core medium and the robustness and resistance it provides, among other things, the inventive sachet is process-stable in view of its physical stability with regard to the machine-related, manufacturing, preservation, logistics and application-related process steps.

[0030] The membrane holds the filled, preferably soft-brittle, gelled liquid substance with a high proportion of bound liquid (hydrocolloid) together and thus makes a significant contribution to the texture of the sachets. This allows the dog owner to administer the sachet flawlessly, and in some cases hygienically, thanks to the preferably moist-gelled surface coating of the hydrocolloid, without the core medium breaking down into individual gel fragments beforehand. The membrane also allows the dog optimal pre-oral ingestion of the sachets without any loss of contents due to the sharp, pointed structure of the teeth (i.e., especially the incisors).

[0031] Finally, the membrane allows for pre-dosed (precise volume dosage) and dog-controlled administration of a gelled liquid substance. The membrane's surface texture is preferably designed to facilitate low-friction ingestion and swallowing by the dog.

[0032] In the case of an alginate membrane, a crosslinking agent in the form of calcium chloride or calcium lactate (the alginate gels with calcium ions to form membrane networks (encapsulation)) is added to the alginate during membrane construction. This allows for a particularly effective form of crosslinking.

[0033] Preferably, the alginate membrane is based on an alginate paste, the mechanical application process for which is dependent, and which contains a certain proportion of sodium alginate in its product composition. Sodium alginate is the sodium salt of alginic acid and is obtained from brown algae (a type of marine algae). Such an alginate paste also contains a predominantly high proportion of bound water, which, in relation to the percentage of the membrane material in a given sachet volume, can be released to a certain extent by the canine organism, i.e., in addition to the gelled liquid core, via the gastrointestinal tract and subsequently absorbed.

[0034] Sodium alginate is generally classified as a fermentable, plant-based fiber (dietary fiber) and, in particular, has no adverse health effects on dogs. The alginate as a starting material can also be in a different state of matter than a paste. The use of alternative membrane materials with comparable properties is conceivable.

[0035] Preferably, the edible membrane has a thickness of approximately 0.05 mm to approximately 5 mm, more preferably approximately 0.1 mm to approximately 2 mm, more preferably approximately 0.15 mm to approximately 1.5 mm, and even more preferably approximately 0.2 mm to approximately 1 mm. Thicknesses smaller than 0.05 mm may lead to the membrane bursting or tearing unintentionally, and thicknesses greater than 5 mm are less readily accepted by dogs. The membrane can be a single-, double-, or multi-layered covering.

[0036] Preferably, the gelled liquid substance comprises soups, broths, or smoothies, as well as other variations of functional foods (functional foods) that are liquid to viscous in their original state and are of animal, plant, vegetarian, or vegan origin, or drinking water, or supplements added to the liquid substance. Supplements, in this context, refer to such additional products or raw materials, regardless of their form, which, in combination with water or liquid, are intended to promote fluid intake, particularly in dogs. This also includes supplements that have a naturopathic or homeopathic, vitalizing or nutrient-rich, drinking-intake-promoting, health-, hygiene-, or grooming-promoting effect on dogs and are released gastrointestinally in conjunction with the liquid contained in the gel and contribute to nutritional or other physiological functions.Targeted utilization (dissolution) is available. Hydrogels, in the sense of a water-carbohydrate polymer composite, can also be used as energy sources, as can oils, yogurt drinks, shakes, juices, teas, or alternative liquid forms with comparable properties. Accordingly, both two-phase components (liquid and gelling agent) and three-phase components (liquid plus functional substance (e.g., of a homeopathic nature) and gelling agent) are centralized.

[0037] Preferably, the gelled liquid substance is gelled using gelling agents such as, in particular, agar-agar, gelatin, alginate(s), alginic acid, carrageenan, pectin, or tragacanth. In principle, all other gelling agents approved for use in dogs (or for use in feed and feed supplements) can also be used. With regard to the use of particularly synergistic substance ratios (i.e., gelling agent (base) in composition with binders and / or thickeners, starch, emulsifiers, as well as gelling agents that can also be used as binders and thickeners (additives)), the use of starch, binders and / or thickeners such as locust bean gum, guar gum, arrowroot flour, psyllium husks, cornstarch, potato starch, xanthan gum, gum arabic, tara gum, gellan gum, cellulose, or caseins, as well as all other gelling agents approved for use in dogs (or for use in feed and feed supplements), is also conceivable.starches, binders and thickeners and emulsifiers approved for use in feed and feed supplements.

[0038] This can involve individual substances from the gelling agent groups as well as synergistic substances in the form of a material structure consisting of gelling agent-gelling agent or gelling agent-thickener / binder / starch, which are based on plant, animal, synthetic, or other food-related, edible, and approved sources of origin and raw materials. With regard to the design of the sachet according to the invention for the mobile hydration of dogs, the plant fiber (dietary fiber) agar-agar is particularly preferred as the gelling agent stabilizing the hydrocolloid or the (soft) gel solid.

[0039] Agar-agar is extracted from the outer cell walls of red algae and is a fermentable, plant-based fiber (dietary fiber) belonging to the colloid group of biodegradable polysaccharides (biopolymers). This fiber is largely indigestible and cannot be metabolized by the canine body. Due to its dietary fiber properties, it does not directly enter the canine's metabolic and digestive system, thus allowing the (mobile) intake and supply of fluids to remain the primary function of the product. Unlike other plant-based hydrocolloid gelling agents, agar-agar does not trigger enzymatic or chemical (gastric juice; digestive enzymes) digestion, which would otherwise lead to the gastrointestinal release of fluids bound within the gel solids. This is primarily due to the pH insensitivity and acid resistance of agar gels.Against this background, the release effectiveness is based on a low concentration of agar (wt%, i.e., based on the "gelled liquid substance (core medium)" independent of the membrane) of the agar gel held and formed within the membrane, combined with the oral processing or chewing mechanism of the dog (gel rupture), and in particular the mechanical digestive or shear forces acting in the gastrointestinal tract in the form of peristalsis, in order to release the (lightly) bound fluid in the network through further continuous gel rupture without recurring water-binding swelling during intestinal passage. Agarose gels possess the functional property of water or fluid release under mechanical stress, such as that caused by the peristalsis of the digestive tract. Furthermore, different digestive and fluid release mechanisms can also be achieved based on differently behaving gelling agents, such as...Gelatin (melting of the gelatin fragments in the mouth; enzymatic digestion and breakdown of gelatin chains) or pectin (chemical but non-enzymatic digestion in the sense of pH-sensitive network breakdown in the stomach, with subsequent renewed swelling capacity and water-binding activity in the intestinal tract) are conceivable.

[0040] The fibrous material exhibits the functional property of a high temperature ramp with respect to the thermoreversibility of the gelled core medium, i.e., melting and liquefaction, only above approximately 85 °C. In contrast, the gel solidification point occurs below approximately 40 °C. This ensures an optimal starting point for maintaining physical (long-term) stability.

[0041] Furthermore, core media generated from agar-agar can be used in all everyday temperature zones, which above all ensures agile and flexible use, with consistent texture behavior of the sachets in the aforementioned mobile interfaces, taking into account the (climatic) environmental conditions.

[0042] The gel strength and density, in terms of the height of the helice connections forming aggregates (network) using agar-agar, depend particularly on the concentration, heating temperature and time, and pH of the liquid substance added to be transformed into a gel solid. Therefore, the concentration of agar-agar must be adjusted to the specific liquid substance based on its pH properties, as decreasing pH can lead to long-term physical degradation of the hydrocolloid. Preferred concentration ranges (agar weight; wt%) for, for example, agar-agar for the specified liquid substances are between 0.4 wt% and 1.5 wt%, preferably between 0.6 wt% and 1.2 wt%, and particularly preferably between approximately 0.7 wt% and 1.1 wt%.The gel concentration must be individually adjusted for each other gelling agent used, with reference to the key figure associated with the gelling agent.

[0043] Agar-agar, like the alginate coating, is derived from the primary resource of marine algae (the outer cell walls of red algae) and is a blend of two soluble dietary fibers: the polysaccharides agarose (70%, primarily responsible for the gelling process) and agaropectin (30%). Due to its prebiotic properties as a fermentable fiber, agar-agar effectively reduces harmful gut bacteria, thereby promoting the dog's intestinal health.

[0044] Simultaneously, it is a fact that the liquid bound in the core medium by agar-agar, e.g., a nutrient- and mineral-rich bone broth, after ingestion and transfer to the digestive tract, is primarily broken down physically through the dog's oral processing and chewing mechanics (initial gel breakdown), as well as, in particular, through the mechanical digestive and shear forces of peristalsis acting in the gastrointestinal tract. This process allows the liquid, which is (lightly) bound in the gel network, to be released through further continuous gel breakdown without recurring water-binding swelling during intestinal passage. Furthermore, any nutrients, minerals, and trace elements (from the bone broth) or supplements contained within the liquid can be absorbed.Agar-agar has been approved for use in food and feed by both the Association of American Feed Control Officials (AAFCO) and the European Food Safety Authority (EFSA) without an ADI (Acceptable Daily Intake) and is considered safe for animal feed. Furthermore, the risk of a laxative effect from a potentially excessive dose of agar-agar is negligible with the sachets, given the minimal amount of agar present.

[0045] Furthermore, within the scope of the present invention, the use of already (commercially) ready-to-use gelled products / substances is also conceivable, as well as products / substances which sometimes have the secondary property of a fluid-donating characteristic.

[0046] In order to ensure that the central requirements and intended functional, texture and material properties of the sachet according to the invention are qualitatively achieved and sustainably guaranteed in connection with the focused area of ​​application for dogs and dog owners, the enclosing of a gelled liquid substance or a gelled liquid-like product was chosen as the most effectively adapted design form for the user and consumer group.

[0047] One requirement is the sachet's impermeability, ensuring a leak-free seal of the membrane. This prevents any escape of the gelled liquid product or the core medium, especially when force is exerted during ingestion by the dog or handling by the owner. This is achieved by enclosing the gelled liquid substance, which has a homogeneous, non-flowing gel or hydrocolloid texture and consistency, as well as the sachet's overall plastic cohesiveness and resistance to cuts and bites.

[0048] Using completely liquid or viscous (liquid-bound) substances would prevent the creation of a filled, stable, membrane-tight, and bite-resistant sachet. This would, among other things, lead to a decrease in a dog's acceptance and preference for the product, potentially resulting in resistance. Furthermore, the sharp teeth of a dog, which it uses for ingestion, would pose a significant risk of leakage and loss of the liquid in the event of a membrane rupture. Filling the sachet with a (soft) gel-like solid, such as a gelled liquid substance, aims to create a spatially dense and tightly filled sachet, thus enabling a uniformly closed and shaped sachet design.Furthermore, providing physical stability to the sachet can counteract any potential effect of membrane elasticity and diffusion permeability, and thus the risk of membrane laxity and dehydration of the contents. This would otherwise directly impair the pre-oral and oral intake, control, chewing, and consumption processes.

[0049] A robust, plastic sachet, created by filling it with a gelled liquid, offers durability and stability for the specific application process, both during product handling (transport) and administration by the dog owner. Furthermore, gelled liquids have a cooling effect and the added benefit of feeling extremely refreshing in the mouth, especially on hot summer days (a refreshing effect that also contributes to the psychological perception of thirst quenching), and can be perceived through a strong liquid association. The dog guides the sachet into its mouth using its incisors and canines, opening and activating the refreshing, moist gel release with a controlled bite of the premolars.

[0050] Due to the plastic filling of the sachet by the gelled liquid substance, an effective intake, control, chewing, and consumption process tailored to the dog is achieved. The intended bite resistance, resulting from the rupture of the membrane in the oral cavity during oral processing, is generated by the composition of the membrane or alginate shell and a brittle, soft-chewable, yet preferably slightly cutable substance that emerges after the bite. In this way, a liquid intake suitable for dogs can be created for the first time. The textured, highly varied sensory experience of the sachet evokes a completely novel intake and consumption sensation for the dog, consisting of bite resistance combined with softness and gel-like moisture, resulting in a pleasant bursting effect.

[0051] Furthermore, the use of a gelled liquid substance creates an intended robustness for the sachet, so that even if the sachet is accidentally dropped on the ground during administration by the dog owner while the dog is taking it, it will not immediately burst, tear, or deform. Even in the event of a tear in the membrane, the contents (hydrocolloid) inside, as described above, will be retained in their gelled state, and unlike with fluid or viscous liquids, there will be no loss of the core medium.

[0052] Since, due to a dog's natural behavior, it is common for it to ingest food components or edible rewards from the ground during the intake process, this can easily be addressed by the sachet according to the invention. Even if the dog were to bite open the sachet and ingest it in several cycles, this is prevented by the gelled core, as the fracture behavior of the core medium is designed, based on the concentration of the gelling agent, so that it does not immediately disintegrate into individual, too small, and / or too numerous gel fragments during the first mechanical contact, such as oral chewing.

[0053] Furthermore, the design prevents swallowing, which regularly occurs during stationary fluid intake and with current mobile hydration solutions for dogs. This design involves encasing a gelled liquid substance with a low-friction membrane or alginate shell. Swallowing during stationary fluid intake is caused by the rapid ingestion of fluid by the dog (when acutely thirsty) into the trachea.

[0054] Due to the sachet's design composition, which incorporates specific textures and provides stability and chewability, the dog generally associates it with a familiar sensation, similar to a conventional treat or reward snack. Therefore, the dog primarily perceives the sachet as a rewarding tool (stimulus effectiveness) related to the edible liquid. This revolutionizes mobile fluid intake, even for dogs that are reluctant to drink, as it combines the chewing or consumption process with hydration achieved through gastrointestinal release (resorption) and absorption.Ultimately, the differentiating factor compared to the currently known, conventional and often high-fat and high-calorie reward snacks lies primarily in the fulfillment of the basic need for mobile hydration of dogs, which is promoted along with the rewarding consumption.

[0055] The enclosing of a core medium in the sense of a non-flowable, cohesive, sometimes cuttable or -solid, and with a (soft) gel solid (hydrocolloid) provided with a molecular network individual to the gelling agent used in the membrane (preferably an alginate membrane) describes the design form which can optimally cover and serve the depth of need of a medium for a mobile fluid supply for primarily the dog but also the dog owner.

[0056] Preferably, the volume of the sachet covers an area of ​​approximately 2 cm². 3 up to about 35 cm3 , preferably of about 2.5 cm 3 up to about 30 cm 3 , preferably of about 2.8 cm 3 up to about 25 cm 3 , preferably from about 3 cm 3 up to about 20 cm 3 and even more preferably from about 5 cm 3 up to about 15 cm 3

[0057] Preferably, the sachet has a sausage-like, pouch-like, oval, or elliptical shape, making it particularly easy for a dog to ingest. However, spherical, cube-like, or triangular shapes and similar forms are also conceivable.

[0058] The shape of the teeth depends primarily on the intake, control, chewing and consumption process in conjunction with the anatomical structure of the teeth and dentition of a dog, which will be briefly explained below.

[0059] A dog's canine teeth are long and pointed. They are located behind the incisors at the front of the dog's mouth. Dogs use these teeth to grasp and hold food, both when it is present and when it is fed to them, locking the object firmly in their mouth. Between the canine teeth are the incisors, which are significantly smaller. The dog uses its incisors to pick up smaller, more controllable pieces of food.

[0060] The dog uses its back teeth, called premolars, to chew and break down very hard food. Premolars are also very pointed and covered with hard enamel. They are located at the back of the jaw.

[0061] Due to the plastic, firmly gelled, stably filled and cohesive shape of the sachet, particularly sausage-like, pouch-like, oval-like or elliptical, the dog is provided with a relatively large gripping surface for the incisors and canines compared to other geometric shapes such as a sphere, and can sometimes, based on a long, flat surface incorporated into the underside of the sachet during the manufacturing process, optimally pass it to the premolars in the mouth and portion it for consumption.

[0062] This design, combined with its consistently stable and bite-resistant construction, allows the dog to pick up the sachet in a controlled manner even during dynamic walking (secure locking by the canine teeth), chew, and consume it. Furthermore, this shape is adapted to the generally elongated, flat shape of a dog's mouth and thus better accommodates the control and consumption mechanism.

[0063] However, for the dog owner as the giver, a sausage-like, pouch-like, oval, or elliptical shape of the sachet is also more effective in terms of its fit in the hand and for administering it to the dog. By ensuring familiar intake, control, chewing, and consumption phases for the dog, it also promotes the idea that the dog actually pre-portions the sachet for consumption, thus preventing the risk of swallowing the whole thing. This might not be as easily guaranteed with a spherical shape, for example, due to the difficulty of intake and control in the mouth, as well as the significantly smaller gripping and chewing surface. Furthermore, the intended shape allows for a strong association between dog owner and dog as a reward tool.

[0064] Further texture-relevant parameters of the sachet according to the invention will be discussed below.

[0065] Preferably, the maximum force required to cut through the sachet, which is formed from the aforementioned substances, lies in the range of approximately 5 N to approximately 25 N, more preferably from approximately 6 N to approximately 15 N, and further preferably in the range of approximately 7 N to approximately 10 N and / or in the range of approximately 1 N to approximately 24 N, more preferably from approximately 2 N to approximately 20 N, more preferably from approximately 3 N to approximately 15 N, and even more preferably in the range of approximately 4 N to approximately 9 N. This strength parameter was measured by transverse shearing of several samples with Werner Brazler shears, whereby the maximum force required to cut through the samples was measured. This demonstrates that the sachets intentionally have a lower bite strength than, for example, a Vienna sausage, for which the corresponding maximum force is approximately 38 N.The Vienna sausage is included here solely for comparison purposes with regard to the mechanical texture analysis, in order to illustrate the properties of the sachet according to the invention. The sample temperature was +11 °C in each case.

[0066] Preferably, the total force required to cut through the sachet, which is formed, for example, from the aforementioned substances, is in the range of approximately 0.05 J to approximately 0.25 J, more preferably from approximately 0.1 J to approximately 0.2 J, and further preferably from approximately 0.125 J to approximately 0.15 J and / or from 0.01 J to 0.22 J. This strength was measured by transverse shearing of several samples using Werner Brazler shears, measuring the total force required for shearing. This shows that such sachets have a significantly, intentionally lower, total strength and require considerably less chewing effort than, for example, a Vienna sausage, where the corresponding total force is approximately 0.3 J.

[0067] Preferably, the peak force for a first compression of the sachet, which is formed, for example, from the aforementioned substances, by 50% of its height lies in a range of about 3 N to about 25 N, more preferably from about 5 N to about 15 N, more preferably from about 9 N to about 12 N, and even more preferably from about 10 N to about 11 N; and preferably, the peak force for a second compression of the sachet by 50% of its height lies in a range of about 0.05 N to about 6 N, more preferably from about 1 N to about 5 N, more preferably from about 2 N to about 4 N, and even more preferably from about 3.0 N to about 3.3 N. In this texture profile analysis (TPA) using an Instron 3365 texture analyzer (Instron Corp. Ltd., USA), several samples were cut into 1 cm high cylinders and placed on a plate.A plunger with a pressure plate larger than the sample cylinder then descends from above and compresses the sample by 50% of its height (5 mm). The plunger then retracts by 5 mm and compresses the sample a second time by 5 mm before returning to its starting position. This method allows for a particularly effective determination of the elasticity of such samples. It follows that the force required to compress the sachet sample a second time is significantly less than in the first measurement. Again, for comparison, the force required to compress a Vienna sausage a second time is still over 80% of the force from the first measurement; for the sachets, however, it is on average around 33%.

[0068] Preferably, the cohesiveness of the sachet, which is formed, for example, from the aforementioned substances, is from about 0.01 to about 0.4, more preferably from about 0.03 to about 0.3, more preferably from about 0.05 to about 0.2, and further preferably from about 0.06 to about 0.10. Cohesiveness indicates how well the product withstands a second deformation relative to its resistance to the first deformation. It is calculated by dividing the area under a curve (J) during the second compression by the area under a curve (J) during the first compression. Cohesiveness also reflects the highly plastic texture of the gelled liquid substance, which is held in shape by the surrounding membrane shell of the sachet. The combination of the membrane shell and the gelled liquid substance as the core medium generates the intended texture property of a plastic, taut, and robustly stable (among other things)(Bite-resistant) yet (gel-like) soft chewable form.

[0069] A cohesiveness value of 1 would mean that the sample behaves 100% elastically, and therefore the energy required remains the same upon re-stressing. For comparison, a Vienna sausage has a cohesiveness value of approximately 0.5.

[0070] It should be noted that the slight elastic behavior of the sachet refers to the overall composition of the membrane and the gelled liquid substance. This property is intended and desired in the sachet according to the invention, as it results in a consistently stable and plastically shaped sachet, ensuring optimal product handling by the dog owner and a firmly centered, controllable sachet during the dog's intake process, right up to the chewing and consumption stage.

[0071] In contrast, elastic behavior would result in excessive mobility of the sachet, which could lead, firstly, to insufficient gel fracture behavior with respect to the enclosed gel solid due to an excessively high elongation rate at break, and secondly, in conjunction with the surrounding membrane, to excessive expansion with the texture-related effect of membrane laxity. For example, both an alginate shell and a hydrocolloid made from agar-agar, considered individually, exhibit elastic (in the case of agar gel, depending on the amount of agar; for the sachet, a less elastic, i.e., predominantly brittle, agar gel texture is preferably concentrated, regardless of the membrane shell) and fracture-mechanical structural behavior. However, in combination, these two elements transform into the physical properties already described above.The low elongation at break or elasticity sought for the sachet according to the invention (based on a low agar content such as e.g. 0.7 to 1.1 wt.%) of the soft-brittle gel solid contained therein, therefore also accommodates easier mechanical deformation of the gel, with nevertheless existing gel cohesion during chewing shear and the subsequent swallowing shear.

[0072] Preferably, the gummyness of the sachet, which is formed, for example, from one of the aforementioned substances, is from about 0.03 N to about 11.0 N, more preferably from about 0.3 N to about 10.0 N, more preferably from about 0.5 N to about 3.0 N, and more preferably from about 0.7 N to about 1.0 N. Gumminess is usually measured only for semi-solid products and can be used as a parameter that describes the energy required to break down a sample during chewing. Gumminess is calculated as the product of hardness and cohesiveness. The values ​​for such a sachet again show brittle and less elastic behavior, since only a very small force is required to compress the sample by 50% of its height.The pronounced brittleness is sometimes an essential mechanical texture parameter in view of a dynamic gel fracture behavior that is highly dependent on the gastrointestinal, physical effects of digestion for a (faster) peristaltic fluid leakage.

[0073] The aforementioned values ​​for maximum force, total force, peak force, cohesiveness, and gummyness, derived from the texture analysis investigations, illustrate that the corresponding sachets preferably have a cut-resistant, yet gel-like, soft structure that is particularly easy for dogs to chew. If one were to compare the sachet to a Vienna sausage, its bite resistance would be approximately 20%. The elasticity is preferably very low, potentially even close to zero, whereas a fully elastic sample would have a value of 1.

[0074] This implies that the gelled liquid substance, even at low concentrations and associated with low water-binding and water-retention capacity, preferably has a very plastic and brittle, yet stable, internal texture, which is held in shape by the surrounding membrane, preventing the (soft) gel solid from leaking out. After biting and orally breaking up the membrane shell, the escaping core medium can be very easily chewed and pre-broken into smaller gel pieces in a specific ratio for the upcoming digestive process. The contents, which are adapted to the homogeneously gelled core, are then...The subsequent membrane gives the product application- and process-related as well as (fracture) mechanical and motor stability and strength in relation to the field of application of consumable, mobile fluid supply and intake, especially for dogs, which makes it easy to handle and process-stable in further stress situations (packaging, thermal pressure, transport, handling, pressing).

[0075] It should be emphasized again at this point that the (conventional) Vienna sausage was used here purely as a reference scale for interpreting the texture properties shown for the sachet, since the sachet according to the invention represents a completely novel product structure. The Vienna sausage otherwise serves a completely different application area and exhibits significantly different results with regard to its physical parameter properties compared to the sachet according to the invention.

[0076] Preferably, the sachet further comprises a length of approximately 2 cm to approximately 10 cm, more preferably 2.5 cm to 9 cm, more preferably 2.8 cm to 8 cm, more preferably 3 cm to 7 cm, and even more preferably 4 cm to 6 cm, and preferably a diameter of approximately 1.0 cm to 3.0 cm, more preferably 1.2 cm to approximately 2.5 cm, more preferably 1.5 cm to approximately 2.3 cm, more preferably 1.6 cm to approximately 2.2 cm, and even more preferably 1.7 cm to approximately 1.9 cm. The size of the sachet depends primarily on the size of the dog. The length measurements exclude any twist-off points that may be connected on both ends of the sachet (e.g., in a co-extrusion system with a twist-off function).

[0077] An example of a particularly preferred design, shown in the image of a first standardized variant of the sachet, has a volume of approximately 10 cm³. 3In a particularly preferred sausage-like, pouch-like, oval, or elliptical shape for the sachet, a diameter of approximately 18 mm and a length of approximately 50 mm (or 55 mm from twist point to twist point) are particularly preferred. The portion weight of the sachet, i.e., the alginate membrane (e.g., 0.2 mm shell thickness) and a liquid substance gelled with agar-agar (e.g., 0.9 wt% agar content, with a minimum volume fraction of 10 ml liquid), is approximately 10.7 g (arithmetic mean). In this embodiment, the weight of the alginate membrane is approximately 0.6 g (taking into account the moisture content bound in the alginate shell). Thus, the enclosed gelled liquid has a content weight of approximately 10.1 g, and after subtracting the 0.9 wt% agar concentration, approximately 10 g of purely fluid liquid available to the dog's organism.Therefore, in this example, the weight fraction of the liquid amounts to at least approximately 90% (i.e., of the total weight of the sachet). Smaller weight fractions of the liquid, at least approximately 70%, or larger weight fractions of the liquid, at least approximately 95%, are also conceivable for a sachet according to the invention.

[0078] The sachets according to the invention can be produced, for example, using a co-extrusion system with a leak-free twisting function. Another possibility is complete encapsulation using a suitable encapsulator, which then results in no twisting points or seams. In principle, however, all types of machine-based, mechanical-technological, or even manual processes are suitable that can achieve the wrapping and sealing (consumable membrane) of a core medium (gelled liquid substance).

[0079] For illustrative purposes, the table below shows the approximate daily food and fluid requirements based on experience for dogs weighing 5, 10 and 20 kilograms: 5 kg 10 KG 20 KG Normal Active Normal Active Normal Active Activity / Temp. [°C] < 20°C > 20°C < 20°C > 20°C < 20°C > 20°C < 20°C > 20°C < 20°C > 20°C < 20°C > 20°C dry food 200-250 ml 250-500 ml up to 500 ml up to 750 ml 400-500 ml 500-1000 ml up to 1000 ml up to 1500 ml 800-1000 ml 1000-2000 ml up to 2000 ml up to 3000 ml Moist food 25-50 ml 100-250 ml up to 250 ml up to 500 ml 50-100 ml 200-500 ml up to 500 ml up to 1000 ml 100-200 ml 400-1000 ml up to 1000 ml up to 2000 ml

[0080] The table below shows the approximate daily food and fluid requirements based on experience for dogs weighing between 30 and 40 kilograms: 30 kg 40 kg Normal Active Normal Active Activity / Temp. [°C] < 20°C > 20°C < 20°C > 20°C < 20°C > 20°C < 20°C > 20°C dry food 1200-1500 ml 1500-3000 ml up to 3000 ml up to 4500 ml 1600-2000 ml 2000-4000 ml up to 4000 ml up to 6000 ml Moist food 150-300 ml 600-1500 ml up to 1500 ml up to 3000 ml 200-400 ml 800-2000 ml up to 2000 ml up to 4000 ml

[0081] The pre-dosed sachets according to the present invention are preferably designed with regard to the amount of gastrointestinally absorbable and absorbable fluid from the gelled core or hydrocolloid (core medium) such that the dog receives neither too little nor too much fluid per administered portion, and that the number and frequency of sachets given by the dog owner can be individually and independently adjusted to the needs of the respective dog and any external influencing factors (ambient temperature, activity level, etc.). Compared to a conventional reward snack, the sachet for mobile hydration of dogs has a high volume and thus also a high efficiency.

[0082] The following section summarizes the reasons for and consequences of insufficient fluid intake in dogs. The analysis focuses on behavioral abnormalities related to general fluid intake in dogs.

[0083] One reason for insufficient fluid intake is the general reluctance of dogs to drink. Another contributing factor is a lack of awareness among both dogs and their owners regarding the importance of regular, adequate fluid intake and monitoring, especially during the busy periods of a dog's daily life. This is also linked to insufficient information about the potential long-term health and behavioral consequences for dogs resulting from inadequate fluid intake or dehydration.

[0084] Furthermore, high activity-related demands and the associated high exercise requirements lead to a reduction in the body's hydration (fluid balance), consequently causing a decrease in vitality and lethargy in the dog. The lack of taste and smell in tap water, and the resulting lack of incentive to drink, should also be mentioned, as well as the calcium content in tap water, which often leads to intolerance and a refusal to drink in the dog.

[0085] Furthermore, dogs with behavioral patterns, as well as older dogs, are very difficult to retrain, especially regarding their lack of a previously established, conscious, rewarding, enjoyable, and motivating approach to drinking. This can lead to the dog drinking from contaminated puddles or ponds during walks, or refusing to drink at all. External (behavioral) factors that impair drinking behavior, such as reflective surfaces or noise from stationary water bowls (e.g., those with aluminum coating), or an unpleasant plastic odor from portable containers, can also contribute to a reluctance to drink.The lack of a reward and mobility association is also a significant factor, given that, according to the current status quo of available product solutions, mobile fluid intake and supply is neither a reward nor a mobile tool with which the dog owner can encourage and remind the dog to drink regularly, from the perspective of either the dog or the dog owner.

[0086] With regard to the currently available mobile solutions for hydration in dogs, the dog will exhibit a similar behavioral problem as with stationary hydration systems, in that it does not perceive these as a rewarding, differentiated tool. The invention described here creates, for the first time, a product category of "edible (mobile) hydration" for dogs.

[0087] The objective of the inventive "sachet" is not to cover or replace the dog's stationary fluid intake, but rather to provide an effective supplementary product for meeting a dog's necessary daily fluid intake and, primarily, to make it easily integrated into everyday mobile activities as a (mobile) hydration source for dogs and their owners on a multi-day basis. Furthermore, the focus is on potentially encouraging the dog to increase its stationary fluid intake through the sachet's composition (e.g., a salt-containing calcium chloride component in a cross-linked alginate membrane, as well as a salt content adapted to the canine organism, as exemplified by a bone broth-based formulation), taking into account the frequency and number of sachets consumed by the dog per day.

[0088] Finally, the complexity of parameters regarding individual differences in daily fluid requirements, as well as situational changes in a dog's fluid intake, must also be considered (e.g., if the activity level and / or ambient temperature increases, the fluid requirement also increases). This includes parameters such as size, body weight, temperature (season), age, activity level (mobile interface), fluid loss due to laxative disorders or illnesses (diarrhea, kidney disease, fever, diabetes mellitus, etc.), the fluid or moisture content of the respective food type (wet food, dry food, or BARF), the amount of manually added liquid (e.g., with dry food), the fluid-absorbing components in the food type, and the daily feeding frequency.Furthermore, the fact remains that dogs cannot meet their minimum fluid requirements throughout their daily lives, nor the hydration needs that arise in mobile everyday situations.

[0089] Regular, sufficient, and controllable hydration, consisting of a direct correlation between mobile and stationary hydration, is of paramount importance for dogs. The fundamental need for adequate, regular fluid intake is essential for the vitality (well-being) and health of dogs, as water, or fluids, possess multiple functional properties. It is crucial for the majority of bodily processes, since a dog's body is composed of 70 to 80% water. Furthermore, hydration is indispensable for dissolving food components in the digestive tract, for transporting essential nutrients from the intestines via the bloodstream to the tissues, and is also responsible for cell metabolism and the excretion of waste products via the kidneys.

[0090] Furthermore, fluid intake regulates body temperature and thus helps to alleviate panting that occurs during strenuous physical activity or exposure to high temperatures, thereby quenching thirst and stabilizing circulation. Especially on hot days, dogs should drink fluids approximately every 30 minutes. This need is even more critical during periods of high activity, such as long walks. In these situations, dogs experience acute thirst, which can be effectively and preventively quenched or prevented with the inventive sachet.

[0091] The positive effects of adequate hydration in dogs that can be achieved in this way include constant hydration, agility, vitality, improved physiological and energetic health, improved digestion, strengthened circulation, and a general improvement in the processes taking place in the dog's organism.

[0092] The sachet according to the invention is also suitable as a transport medium (for encapsulation and dissolution of active ingredients) for veterinary medicinal products, particularly liquid or powdered ones. Furthermore, tablets can optionally be pressed into the gelled core medium to facilitate administration for the dog owner.

[0093] The invention of the "sachets" transforms mobile hydration for dogs into a hydrating, thirst-quenching, refreshing, (pre-)orally controllable, rewarding, and readily accessible experience. The sachet provides dogs with a simple, handy (portable), and flexible hydration solution, all contained within a single medium, allowing dog owners to easily control the amount of fluids consumed. Brief description of the drawings

[0094] Further advantageous embodiments of the invention will become apparent from the following description of exemplary embodiments of the invention with the aid of the schematic drawing. In particular, the sachet according to the invention will be described in more detail below with reference to the accompanying drawings and exemplary embodiments. These show: Fig. 1: a cross-sectional view through the sachet according to the invention; and Fig. 2: A side view of the sachet according to the invention. Way(s) to implement the invention

[0095] Certain terms are used in the following description for practical reasons and are not to be understood restrictively. The words "right," "left," "below," and "above" denote directions in the drawing to which reference is made. The terms "inward," "outward," "below," "above," "left," "right," or similar are used to describe the arrangement of designated parts relative to one another, the movement of designated parts relative to one another, and the directions toward or away from the geometric center of the invention and of designated parts thereof, as shown in the figures. These spatial relative terms also include positions and orientations other than those shown in the figures. For example, if a part shown in the figures is turned upside down, elements or features described as "below" are then "above."The terminology includes the words expressly mentioned above, derivatives of the same and words of similar meaning.

[0096] To avoid repetition in the figures and the associated descriptions of the various aspects and embodiments, certain characteristics should be understood as common to different aspects and embodiments. The omission of an aspect in the description or a figure does not imply that this aspect is missing in the corresponding embodiment. Rather, such an omission may serve to improve clarity and prevent repetition. In this context, the following rule applies to all subsequent descriptions: If a figure contains reference symbols for the purpose of graphical clarity, but these are not mentioned in the immediately associated descriptive text, reference is made to their explanation in preceding figure descriptions.Furthermore, if the descriptive text directly pertaining to a figure mentions reference symbols that are not included in the figure itself, reference is made to the preceding and following figures. Similar reference symbols in two or more figures represent similar or identical elements.

[0097] In Fig. Figure 1 illustrates a cross-section of a sachet 1 according to the invention, comprising a membrane 2 (or coating) surrounding the gelled liquid substance 3 (or the core medium). The membrane 2 has a thickness D M The membrane 2 can be single-layered, double-layered or multi-layered.

[0098] In Fig. 2 the inventive sachet 1 according to Fig. Figure 1 illustrates the side view. Sachet 1 has a length L along the longitudinal axis X and, perpendicular and centered thereon, a diameter D. S The section for the view according to Fig.1 runs approximately along the double arrow for diameter D S In this embodiment, sachet 1 has a sausage-like, pouch-like, oval, or elliptical shape. In this embodiment, the sachet is completely encapsulated and therefore has no twisted ends.

[0099] The present disclosure also includes embodiments with any combination of features mentioned or shown above or below in relation to various embodiments. It also includes individual features in the figures, even if they are shown there in connection with other features and / or are not mentioned above or below. Furthermore, the alternative embodiments described in the figures and the description, and individual alternatives of their features, may be excluded from the subject matter of the invention or from the disclosed subject matter. The disclosure includes embodiments that comprise exclusively the features described in the claims or in the exemplary embodiments, as well as those that comprise additional other features.

[0100] Furthermore, the expression "comprise" and derivatives thereof do not exclude other elements or steps. Likewise, the indefinite article "a" and its derivatives do not exclude a plurality. The functions of several features listed in the claims can be fulfilled by a single unit or step. The terms "essentially," "about," "approximately," and the like, when used in conjunction with a property or value, also define precisely that property or value. The terms "about" and "approximately" in connection with a given numerical value or range can refer to a value or range that lies within 20%, within 10%, within 5%, or within 2% of the given value or range. List of reference symbols: 1 sachet 2 Membrane (covering) 3. Gelled liquid substance (core medium) L Length Sachet D M Thick membrane D S Sachet diameter X Longitudinal axis Sachet Further details include:

[0101] Embodiment 1: Sachet (1) for a mobile fluid supply, in particular for dogs, comprising a covering (2) and a core medium (3) enclosed by the covering, wherein the covering (2) is formed from an edible membrane, and wherein the core medium (3) is formed from a gelled liquid substance.

[0102] Embodiment 2: Sachet (1) according to embodiment 1, wherein the edible membrane comprises a polymer, preferably alginate.

[0103] Embodiment 3: Sachet (1) according to embodiment 2, wherein the alginate is cross-linked with a calcium chloride solution.

[0104] Embodiment 4: Sachet (1) according to embodiment 2 or 3, wherein the alginate is formed from an alginate paste which contains sodium alginate.

[0105] Embodiment 5: Sachet (1) according to one of the preceding embodiments, wherein the consumable membrane has a thickness (D M ) of about 0.05 mm to about 5 mm, preferably of about 0.1 mm to about 2 mm, more preferably of 0.15 mm to 1.5 mm and even more preferably of about 0.2 mm to about 1 mm.

[0106] Embodiment 6: Sachet (1) according to one of the preceding embodiments, wherein the gelled liquid substance comprises in particular soups, broths or smoothies of animal, organic plant, vegetarian or vegan origin, or drinking water, hydrogels, yogurt drinks, shakes, juices, teas or fluid supplements.

[0107] Embodiment 7: Sachet (1) according to one of the preceding embodiments, wherein the gelled liquid substance is gelled by means of gelling agents such as, in particular, agar-agar, gelatin, alginate, carrageenan, pectin or tragacanth and / or by means of binding and thickening agents such as, in particular, locust bean gum, guar gum, arrowroot gum, psyllium husks, cornstarch, potato starch, xanthan gum, gum arabic, tara gum or gellan gum.

[0108] Embodiment 8: Sachet (1) according to one of the preceding embodiments, wherein the volume of the sachet (1) covers an area of ​​approximately 2 cm 3 up to about 35 cm 3 , preferably of about 2.5 cm 3 up to about 30 cm 3 , preferably of about 2.8 cm 3 up to about 25 cm 3 , preferably about 3 cm 3 up to about 20 cm 3 and preferably even further, from about 5 cm 3 up to about 15 cm 3 includes.

[0109] Embodiment 9: Sachet (1) according to one of the preceding embodiments, wherein a maximum force for cutting through the sachet (1) is in a range of about 5 N to about 25 N, preferably from about 6 N to about 15 N and further preferably in a range of about 7 to about 10 N, and / or in a range of about 1 N to about 24 N, preferably from about 2 N to about 20 N, further preferably from about 3 N to about 15 N and even more preferably in a range of about 4 N to about 9 N.

[0110] Embodiment 10: Sachet (1) according to one of the preceding embodiments, wherein a total force for cutting through the sachet (1) is in a range of about 0.05 J to about 0.25 J, preferably from about 0.1 J to about 0.2 J and further preferably in a range of about 0.125 J to about 0.15 J, and / or in a range of 0.01 J to 0.22 J.

[0111] Embodiment 11: Sachet (1) according to one of the preceding embodiments, wherein the peak force for a first compression of the sachet (1) by 50% of its height is from about 3 N to about 25 N, preferably from about 5 N to about 15 N, more preferably from about 9 N to about 12 N, and more preferably from about 10 N to about 11 N, and that preferably the peak force for a second compression of the sachet (1) by 50% of its height is from about 0.05 N to about 6 N, preferably from about 1 N to about 5 N, more preferably from about 2 N to about 4 N, and more preferably from about 3.0 N to about 3.3 N.

[0112] Embodiment 12: Sachet (1) according to one of the preceding embodiments, wherein the cohesiveness of the sachet (1) is from about 0.01 to about 0.4, preferably from about 0.03 to about 0.3, more preferably from about 0.05 to about 0.2 and even more preferably from about 0.06 to about 0.10.

[0113] Embodiment 13: Sachet (1) according to one of the preceding embodiments, wherein the Gumminess of the Sachet (1) is from about 0.03 N to about 11.0 N, preferably from about 0.3 N to about 10.0 N, more preferably from about 0.5 N to about 3.0 N and even more preferably from about 0.7 N to about 1.0 N.

[0114] Embodiment 14: Sachet (1) according to one of the preceding embodiments, wherein it has a length (L) of about 2 cm to about 10 cm, preferably from 2.5 cm to 9 cm, more preferably from 2.8 cm to 8 cm, more preferably from 3 cm to 7 cm and even more preferably from 4 cm to 6 cm, and preferably a diameter (D S ) of about 1.0 cm to 3.0 cm, preferably of about 1.2 cm to about 2.5 cm, further preferably of about 1.5 cm to about 2.3 cm, further preferably of about 1.6 cm to about 2.2 cm and even more preferably of about 1.7 cm to about 1.9 cm.

[0115] Embodiment 16: Sachet (1) according to one of the preceding embodiments, wherein the weight fraction of the liquid in relation to the total weight of the sachet is at least about 70%, preferably at least about 90% and further preferably at least about 95%. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] DE 20 2004 012 452 U1

[0007] US 10,028,484 B2

[0008]

Claims

[1] Sachet (1) for a mobile liquid supply, in particular for dogs, with a casing (2) and a core medium (3) enclosed by the casing, wherein the casing (2) is formed from an edible membrane, and wherein the core medium (3) is formed from a gelled liquid substance, wherein a maximum force for cutting the sachet (1) is in a range of about 1 N to about 24 N, and wherein a total force for cutting the sachet (1) is in a range of about 0.01 J to about 0.22 J. [2] Sachet (1) according to claim 1, characterized by that the edible membrane comprises a polymer, preferably alginate. [3] Sachet (1) according to claim 2, characterized by that the alginate is cross-linked with a calcium chloride solution. [4] Sachet (1) according to claim 2 or 3, characterized bythat the alginate is formed from an alginate paste which contains sodium alginate. [5] Sachet (1) according to one of the preceding claims, characterized by that the edible membrane has a thickness (D M ) from about 0.05 mm to about 5 mm, preferably from about 0.1 mm to about 2 mm, more preferably from 0.15 mm to 1.5 mm, and even more preferably from about 0.2 mm to about 1 mm. [6] Sachet (1) according to one of the preceding claims, characterized by that the gelled liquid substance includes, in particular, animal-based, organic plant-based, vegetarian or vegan soups, broths or smoothies, or drinking water, hydrogels, yoghurt drinks, shakes, juices, teas or liquid supplements. [7] Sachet (1) according to one of the preceding claims, characterized bythat the gelled liquid substance is gelled by means of gelling agents such as in particular agar-agar, gelatin, alginate, carrageenan, pectin or tragacanth and / or by means of binding and thickening agents such as in particular locust bean gum, guar gum, arrowroot flour, psyllium husks, maize starch, potato starch, xanthan gum, gum arabic, tara gum or gellan gum. [8] Sachet (1) according to one of the preceding claims, characterized by that the volume of the sachet (1) covers a range of about 2 cm 3 up to about 35 cm 3 , preferably about 2.5 cm 3 up to about 30 cm 3 , preferably about 2.8 cm 3 up to about 25 cm 3 , further preferably of about 3 cm 3 up to about 20 cm 3 and further preferably of about 5 cm 3 up to about 15 cm 3 includes. [9] Sachet (1) according to one of the preceding claims, characterized bythat a maximum force for cutting through the sachet (1) is in a range from about 2 N to about 20 N, preferably from about 3 N to about 15 N and more preferably in a range from about 4 to about 9 N. [10] Sachet (1) according to one of the preceding claims, characterized by that a total force for cutting through the sachet (1) is in a range of about 0.05 J to about 0.25 J, preferably in a range of about 0.1 J to about 0.2 J and more preferably in a range of about 0.125 J to about 0.15 J. [11] Sachet (1) according to one of the preceding claims, characterized bythat the peak force for a first compression of the sachet (1) by 50% of its height is from about 3 N to about 25 N, preferably from about 5 N to about 15 N, more preferably from about 9 N to about 12 N and even more preferably from about 10 N to about 11 N and that preferably the peak force for a second compression of the sachet (1) by 50% of its height is from about 0.05 N to about 6 N, preferably from about 1 N to about 5 N, more preferably from about 2 N to about 4 N and even more preferably from about 3.0 N to about 3.3 N. [12] Sachet (1) according to one of the preceding claims, characterized by that the cohesiveness of the sachet (1) is from about 0.01 to about 0.4, preferably from about 0.03 to about 0.3, more preferably from about 0.05 to about 0.2 and even more preferably from about 0.06 to about 0.

10. [13] Sachet (1) according to one of the preceding claims, characterized bythat the gumness of the sachet (1) is from about 0.03 N to about 11 N, preferably from about 0.3 N to about 10.0 N, more preferably from about 0.5 N to about 3.0 N and even more preferably from about 0.7 N to about 1.0 N. [14] Sachet (1) according to one of the preceding claims, characterized by that it has a length (L) of about 2 cm to about 10 cm, preferably from about 2.5 cm to about 9 cm, more preferably from about 2.8 cm to about 8 cm, further preferably from 3 cm to 7 cm and further preferably from 4 to 6 cm, and preferably a diameter (D S ) of about 1.0 cm to 3.0 cm, preferably of about 1.2 cm to about 2.5 cm, more preferably of about 1.5 cm to about 2.3 cm, more preferably of about 1.6 cm to about 2.2 cm, and even more preferably of about 1.7 cm to about 1.9 cm. [15] Sachet (1) according to one of the preceding claims, characterized bythat the weight proportion of the liquid in the total weight of the sachet is at least about 70%, preferably at least about 90% and more preferably at least about 95%.

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