METHOD FOR PREPARING AN EDIBLE, MALLEABLE AND APPEALABLE MATRIX FOR AN ANIMAL, AND APPLICATIONS OF SUCH A MATRIX

Abstract

The present invention relates to a method for preparing an edible, malleable and palatable matrix for an animal comprising the steps of: (i) providing a plurality of ingredients comprising at least one animal meal, starch and glycerin, said animal meal having a protein content greater than 60%, the % being expressed as weight of dry matter relative to the total weight of the dry meal, (ii) mixing said plurality of ingredients to obtain a preparation, (iii) optionally, heating said preparation to a temperature from about 60°C to about 120°C, (iv) obtaining said edible, malleable and palatable matrix.

Description

Title of the invention: METHOD FOR PREPARING AN EDIBLE, MALLEABLE AND APPETIZABLE MATRIX FOR AN ANIMAL, AND APPLICATIONS OF SUCH A MATRIX FIELD OF THE INVENTION

[0001] The invention relates to a method for preparing an edible, malleable and appetizing matrix. This matrix is ​​used for the preparation of an appetizing carrier for administering an active substance to an animal. STATE OF THE ART

[0002] The administration of active substances orally, in particular drugs, to animals is often difficult due to the bad taste of some of these substances and the highly developed sense of smell and taste of said animals.

[0003] In case of refusal of absorption, the chances of success of veterinary treatment can drop dramatically.

[0004] There is therefore a need for packaging of active substances capable of evading the vigilance of animals, in particular dogs, cats, horses, pigs and ruminants.

[0005] Today, many appetizing supports are known which allow the administration of an active substance to an animal.

[0006] In particular, EP 0 320 320 discloses a tablet comprising a core, containing the active substances, and an appetizing matrix completely coating this core. However, it is not possible to coat extemporaneously and individually delivered medicaments devoid of an appetizing matrix.

[0007] EP 0 574 301 discloses a pellet consisting of a matrix of an appetizing material comprising a housing of a shape substantially complementary to that of the tablet to be swallowed by the dog. However, this pellet is not malleable, the tablet must therefore be forcibly locked in the housing. It therefore does not adapt to all tablet shapes and it is not possible to insert several tablets of the same size simultaneously, nor to insert active substances in the form of liquid or powder capsules.

[0008] EP 1 562 549 discloses an appetizing support for an active substance intended for an animal, in particular for a medicament. The matrix of said support comprises at least one sticky surface sufficiently adhesive to fix the active substance by simple contact of the active substance with the sticky surface.

[0009] There are now a large number of supports of this type on the market, such as the Pill Assist product marketed under the Royal Canin® brand (by the MARS company in Europe, notably GB, FR, DE) or the Pill Pocket™ product marketed under the Greenies™ brand (by the Greenies company, USA, manufactured by Mars Petcare USA).

[0010] This type of support is more advantageous because it allows the active substance, in particular a drug, to be fixed by simply placing it in contact with the sticky surface of the matrix. No complex coating process is necessary. In addition, the fixing by gluing allows the use of the support according to the invention for active substances prepared for example in the form of tablets, lozenges, capsules or powders, with any shapes, for example substantially cylindrical, spherical or discoidal.

[0011] However, not all of these products are equally easy to use. Due to their preparation process, these products have different textures, and some are less easily malleable, less sticky, or tend to crumble. It can therefore be particularly complicated to successfully coat certain forms of active substances.

[0012] These handling difficulties directly impact the uptake of active substances by the animal and ultimately the chances of success of veterinary treatment. There is therefore a need to develop new palatable supports that are easier for the user to handle.

[0013] Surprisingly, the inventors were able to demonstrate that by selecting animal flours having a protein content greater than 60%, it is possible to prepare an edible, malleable and palatable matrix with improved texture characteristics, facilitating not only the coating of active substances but also their administration to an animal. Statement of the invention

[0014] The present invention relates to a method for preparing an edible, malleable and palatable matrix for an animal.

[0015] The present invention also relates to the edible, malleable and appetizing matrix capable of being obtained by the aforementioned process.

[0016] The present invention also relates to a process for preparing a palatable carrier for an active substance intended to be administered to an animal.

[0017] The present invention also relates to the appetizing support capable of being obtained by the aforementioned method.

[0018] The present invention relates to a kit and uses of the products which are the subject of the invention.

[0019] The present invention finally relates to a method of packaging an active substance intended to be administered to an animal by means of an appetizing support capable of being obtained by the method of the invention. DESCRIPTION OF FIGURES

[0020] [Fig. 1] Cohesion test to evaluate the capacity of the support according to the invention and its competitors to maintain their integrity during handling. DEFINITIONS

[0021] The term "about" or "approximately" refers to the normal range of error for a given value or range known to those skilled in the art. It generally means plus or minus 20%, for example plus or minus 10%, or plus or minus 5%, or even plus or minus 1% of a given value or range.

[0022] By “matrix” is meant a raw composition, comprising a plurality of edible ingredients, but which is not used as such for animal feed. Thus, even if it is intended to be ingested by an animal, the matrix according to the invention is not a food or a treat. For the purposes of the present invention, the matrix is ​​an intermediate product intended to be used for the preparation of a “palatable support”. In order to be able to be used as a “palatable support” within the meaning of the invention, the matrix must undergo at least one additional transformation step, and in particular at least one modeling step.

[0023] By “preparation” we mean a mixture of ingredients.

[0024] By “palatable support” is meant the means used according to the invention to facilitate the administration of an active substance to an “animal”.

[0025] By "palatable" is meant that the product in question makes one want to be eaten. "Patentness" here more particularly targets the animals to which one wants to make ingest said product. "Patentness" involves one or more senses in the animal and is typically translated by a taste and / or an odor and / or a texture and / or an aspect to which the animal is sensitive.

[0026] By "active substance" is meant any substance producing an effect on a subject to whom it is administered, for example in a preparation in the form of pills, tablets, capsules, tablets, or powders, in the context of a medical and / or cosmetic and / or food application.

[0027] By “raw material” is meant any substance or ingredient used as an input in the production of the matrix according to the invention.

[0028] In the context of the present invention, the term "animal" means a "domestic animal". The term "domestic animal" means any domesticated animal, including, but not limited to, cats, dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, birds, horses, cows, goats, sheep, donkeys, pigs, certain species of fish, and others. In the context of the present invention, the term "animal" preferably refers to dogs and cats.

[0029] By "animal meal" we mean processed animal proteins. Meals are commonly used in the food industry. They are generally prepared by incinerating parts of an animal not consumed by humans. Conventionally, animal meals are prepared from meat, bones, dander, blood, feathers, or greaves.

[0030] By "starch" is meant a complex sugar, or polysaccharide, which is composed of amylose and amylopectin.

[0031] In the context of the present invention, the term "glycerin" refers to its conventional meaning in the art. Glycerin, also called "glycerol", is the simple polyol 1,2,3-propanetriol.

[0032] The term "dextrose equivalent" or "DE" is conventional in the field. It is a measure of the amount of reducing sugars present in a sweet product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerization (DP) of the starch sugars. The higher the "DE", the more extensive the hydrolysis, and therefore the higher the proportion of simple (short-chain) sugars.

[0033] By "fat" is meant lipid compounds, fatty acids and fatty acid esters such as triglycerides, diglycerides, monoglycerides as well as phospholipids. As used herein, the term "fat" means any food-acceptable fat and / or oil, regardless of its consistency at room temperature, i.e., it may be in an essentially fluid form or in an essentially solid form.

[0034] By "palatability factor" or "palatability enhancer" is meant any material that enhances the palatability of a product intended to be ingested by an animal. A palatability factor may be a single material or a mixture of materials, and it may be natural, processed or unprocessed, synthetic, or part natural materials and part synthetic materials. Typically, a palatability factor for animal feed is a liquid or dry edible composition that provides a taste, aftertaste, odor, mouthfeel, texture, and / or organoleptic sensation that is pleasant to the animal for which it is intended.

[0035] By "preservative" is meant a food additive making it possible to increase the shelf life of the matrix according to the invention, and in particular to preserve it from degradation linked to its oxidation and / or the growth of microorganisms such as bacteria and / or molds. Food preservatives are conventionally used in the food industry, and they are well known to the professional.

[0036] By "emulsifier" is meant an amphiphilic food additive, i.e. having a hydrophilic part and a hydrophobic part. Conventionally an emulsifier is used to facilitate the mixing of two substances which normally separate when combined. An emulsifier also makes it possible to obtain a stable, homogeneous and smooth emulsion.

[0037] A product is said to be “malleable” if it is sufficiently flexible to be able to change shape under pressure, in particular mechanical pressure.

[0038] “Containers” include, but are not limited to, bags, boxes, cartons, bottles, wrappers of any type or shape or material, overwraps, shrink wraps, stacked or otherwise secured components, or combinations thereof, which are used to store materials.

[0039] The term "single package" or "a single package" means that the components of a kit are physically associated in or with one or more containers and are considered a unit for manufacture, distribution, sale, or use. A single package may consist of containers of individual components physically associated, such that they are considered a unit for manufacture, distribution, sale, or use.

[0040] As used herein, the term "means for communicating information or instructions" is a kit component in any form suitable for providing information, instructions, recommendations, and / or warranties, etc. Such means may include a document, a digital storage medium, an optical storage medium, an audio presentation, a visual display containing information. The means of communication may be displayed on a website, a brochure, a product label, a package insert, an advertisement, a visual display, etc. DETAILED DESCRIPTION OF THE INVENTION

[0041] The inventors have developed a process for preparing an edible, malleable and appetizing matrix for an animal. This matrix, which comprises in particular animal flour, starch and glycerin, can advantageously be used in the form of an appetizing support used to coat one or more active substances, intended to be administered to an animal. By masking its taste and / or its odor, the support facilitates the ingestion of the active substance by the animal which might otherwise refuse to swallow it. The inventors have succeeded in optimizing the process for preparing this matrix by working on the quality and proportion of the different ingredients used.

[0042] More particularly, the inventors were able to show for the first time that the use of particular animal flours having a protein content greater than 60% by weight of dry matter relative to the weight of the dry flour, gives the matrix improved texture characteristics, facilitating the coating of said active substances, and consequently improving the uptake of said active substances by the animal.

[0043] 1. Process for preparing an edible, malleable and palatable matrix

[0044] According to a first aspect, the invention relates to a method for preparing an edible, malleable and appetizing matrix for an animal comprising the steps of:

[0045] (i) providing a plurality of ingredients comprising at least one animal meal, starch and glycerin, said animal flour having a protein content greater than 60%, the % being expressed by weight of dry matter relative to the total weight of the dry flour,

[0046] (ii) mixing said plurality of ingredients to obtain a preparation,

[0047] (iii) optionally, heating said preparation to a temperature ranging from about 60°C to about 120°C,

[0048] (iv) obtaining said edible, malleable and appetizing matrix.

[0049] 1.1. Steps (i) and (ii)

[0050] Firstly, the ingredients necessary for the preparation of the matrix are combined and mixed to form a preparation. Any technique conventionally used in the food industry may be used to mix the ingredients.

[0051] The preparation comprises a plurality of ingredients including at least: - an animal flour, - starch, and - glycerin.

[0052] 1.1.1. Animal meal

[0053] In the context of the present invention, flour prepared from all types of animals can be used. The person skilled in the art will know how to adapt the type of flour to be used depending on the animal for which the appetizing support is intended. Preferably, the animal flour used to prepare the matrix according to the invention is chosen from poultry flour, pork flour, fish flour, and mixtures thereof. Preferably, poultry flour is used.

[0054] There are different qualities of animal flours. They are distinguished in particular by their protein, ash or lipid content. In the context of the present invention, an animal flour is used which contains more than 60% protein, the % being expressed in weight of dry matter relative to the total weight of the dry flour.

[0055] Surprisingly, the inventors were able to show that the quality of the flour used, and in particular the fact that it has a protein content greater than 60%, has a significant impact on the physical properties of the matrix (elasticity and cohesion). These properties play an essential role when using the appetizing support, in particular to enable the active substances to be coated quickly and effectively.

[0056] Preferably, the animal meal used contains about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, or about 70%, or even more, for example more than 75%, or more than 80% of protein, the % being expressed by weight of dry matter relative to the total weight of the dry meal. According to a most preferred embodiment, the animal meal contains about 68% of protein, by weight of dry matter relative to the total weight of the dry meal.

[0057] Preferably, the animal meal contains less than 21% ash, the % being expressed as dry matter weight relative to the total weight of the dry meal. Preferably, the animal meal used contains less than 20%, for example about 19%, about 18%, about 17%, about 16%, about 15%, about 14%, about 13%, about 12%, about 11%, or about 10%, or even less, for example less than 10%, or less than 8% ash, the % being expressed as dry matter weight relative to the total weight of the dry meal. According to a most preferred embodiment, the animal meal contains about 10% ash, by weight of dry matter relative to the total weight of the dry meal.

[0058] Preferably, the animal meal has a lipid content ranging from about 10% to about 15%, the % being expressed by weight relative to the total weight of the dry meal. Preferably, the animal meal used contains about 10%, about 11%, about 12%, about 13%, about 14%, or about 15% of lipids, the % being expressed by weight relative to the total weight of the dry meal. According to a most preferred embodiment, the animal meal contains about 13% of lipids, by weight relative to the total weight of the dry meal.

[0059] According to a particular embodiment, the flour is micronized. By "micronized" is meant that the flour is ground into a very fine powder, typically a powder whose grains have a size ranging from 100 pm to 500 pm. The use of a micronized flour advantageously allows for better mixing of the ingredients, and the formation of a more homogeneous preparation.

[0060] Preferably, the animal meal is present in the preparation in a content ranging from about 5% to about 60%, by weight of raw material relative to the total weight of the preparation. Preferably, the animal meal is present in the preparation in a content ranging from about 20% to about 50%, preferably from about 35% to about 45%, by weight of raw material relative to the total weight of the preparation. Thus, according to certain preferred embodiments, the preparation comprises about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, or about 45% of animal meal, by weight of raw material relative to the total weight of the preparation. According to a most preferred embodiment, the preparation comprises about 40% of animal meal, by weight of raw material relative to the total weight of the preparation.

[0061] 1.1.2. Starch

[0062] Preferably, the starch used to prepare the matrix according to the invention is chosen from rice starch, wheat starch, corn starch and mixtures thereof. Preferably, a rice starch is used.

[0063] Preferably, the rice starch is cooked in order to increase its amylopectin content. In particular, the starch used in the context of the present invention contains more than 90% by weight, preferably more than 95% by weight of amylopectin.

[0064] More preferably, the rice starch is waxy, that is to say that it contains substantially only amylopectin. By comparison, a “regular” starch contains only approximately 80% amylopectin. Advantageously, the high amylopectin content gives the product a very sticky character and makes it possible to limit its glucose content.

[0065] A modified starch will preferably be used, such as AXFGP (AX Finest Grade Precooked) marketed by the company REMY Industries (Belgium) which is a hydrolyzed rice starch.

[0066] Preferably, the starch is present in the preparation in an amount ranging from about 2% to about 8%, by weight of raw material relative to the total weight of the preparation. Preferably, the starch is present in the preparation in an amount ranging from about 5% to about 7%, by weight of raw material relative to the total weight of the preparation. Thus, according to certain preferred embodiments, the preparation comprises about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, or about 8% of starch, by weight of raw material relative to the total weight of the preparation. According to a most preferred embodiment, the preparation comprises about 6% of starch, by weight of raw material relative to the total weight of the preparation.

[0067] 1.1.3. Glycerin

[0068] The matrix according to the invention also comprises at least glycerin. Preferably, the glycerin is present in the preparation in a content ranging from about 1% to about 14%, by weight of raw material relative to the total weight of the preparation. Preferably, the glycerin is present in the preparation in a content ranging from about 5% to about 13%, by weight of raw material relative to the weight total weight of the preparation. Thus, according to certain preferred embodiments, the preparation comprises about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, or about 13% glycerin, by weight of raw material relative to the total weight of the preparation. According to a most preferred embodiment, the preparation comprises about 11% glycerin, by weight of raw material relative to the total weight of the preparation.

[0069] 1.1.4. Other ingredients

[0070] Other optional ingredients may be used to prepare the matrix according to the invention. By way of non-limiting example, the matrix may also comprise glucose, one or more palatability factors, one or more fats, one or more preservatives, and / or water.

[0071] According to a preferred embodiment, the matrix prepared according to the invention further comprises at least one appetizing ingredient chosen from animal flours, fats and / or oils of animal origin, appetizing factors, and combinations thereof. Glucose

[0072] In certain embodiments, the matrix according to the invention further comprises glucose and preferably glucose syrup. Conventionally, glucose syrup is prepared by hydrolysis of starch, in particular corn, potato or wheat starch. Advantageously, the combination of glucose syrup and rice starch makes the matrix sticky, the active substance therefore adheres to it more effectively. Thus, the addition of glucose syrup makes it possible to constitute a homogeneous, pasty and sticky support, therefore more effective for coating the active substances.

[0073] Preferably, a glucose syrup having a dextrose equivalent (DE) greater than 10, preferably greater than 15, preferably even 18 is used. Preferably, the DE is less than 25, preferably less than 22.

[0074] Preferably, the glucose syrup is present in the preparation in a content ranging from about 5% to about 20%, by weight of raw material relative to the total weight of the preparation. Preferably, the glucose syrup is present in the preparation in a content ranging from about 10% to about 18%, by weight of raw material relative to the total weight of the preparation. Thus, according to certain preferred embodiments, the preparation comprises about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, or about 18% of glucose syrup, by weight of raw material relative to the total weight of the preparation. According to a most preferred embodiment, the preparation comprises about 15% of glucose syrup, by weight of raw material relative to the total weight of the preparation. Appetite factors

[0075] In certain embodiments, the matrix according to the invention further comprises at least one palatability factor. Preferably, a palatability factor specific to the animal for which the matrix is ​​intended will be used. According to a preferred embodiment, the palatability factor is chosen from Superpremium type products, preferably based on pig liver, more preferably 8P enhancers for dogs and 9P or 9M for cats marketed by SPF (Symrise Pet Food, Elven, France).

[0076] Preferably, the palatability factor is present in the preparation in a content ranging from about 0.5% to about 5%, by weight of raw material relative to the total weight of the preparation. Preferably, the palatability factor is present in the preparation in a content ranging from about 1% to about 4%, by weight of raw material relative to the total weight of the preparation. Thus, according to certain preferred embodiments, the preparation comprises about 1%, about 1.5%, about 2%, about 2.5%, about 3%, about 3.5%, or about 4% of palatability factor, by weight of raw material relative to the total weight of the preparation. According to a most preferred embodiment, the preparation comprises about 3% of palatability factor, by weight of raw material relative to the total weight of the preparation. Preservatives and / or antioxidants

[0077] In certain embodiments, the matrix according to the invention further comprises at least one preservative and / or antioxidant. Preferably, at least one preservative and / or antioxidant chosen from BHA (butylated hydroxyanisole), potassium sorbate, propyl gallate, citric acid, lactic acid, propenoic acid, sorbic acid and phosphoric acid will be used. Preferably, at least two or more preservatives and / or antioxidants will be used, for example at least three preservatives and / or antioxidants, at least four preservatives and / or antioxidants, at least five preservatives and / or antioxidants, or even more.

[0078] Preferably, the preservatives and / or antioxidants are present in the preparation in a total content ranging from about 0.1% to about 5%, by weight of raw material relative to the total weight of the preparation. Preferably, the preservatives and / or antioxidants are present in the preparation in a total content ranging from about 0.3% to about 4%, by weight of raw material relative to the total weight of the preparation.Thus, according to certain preferred embodiments, the preparation comprises about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 1.1%, about 1.2%, about 1.3%, about 1.4%, about 1.5%, about 1.6%, about 1.7%, about 1.8%, about 1.9%, about 2%, about 2.1%, about 2.2%, about 2.3%, about 2.4%, about 2.5%, about 2.6%, about 2.7%, about 2.8%, about 2.9%, about 3%, about 3.1%, about 3.2%, about 3.3%, about 3.4%, about 3.5%, about 3.6%, approximately 3.7%, approximately 3.8%, approximately 3.9%, or 4% of preservatives and / or antioxidants. by weight of raw material relative to the total weight of the preparation. According to a most preferred embodiment, the preparation comprises approximately 1% of preservatives and / or antioxidants, by weight of raw material relative to the total weight of the preparation. Fats and emulsifiers

[0079] In certain embodiments, the matrix according to the invention further comprises at least one fatty substance. Preferably, the fatty substance is chosen from oils, fats, emulsifiers and mixtures thereof. According to a preferred embodiment, the matrix comprises at least one oil, preferably a vegetable oil chosen from rapeseed and / or sunflower oils.

[0080] According to a preferred embodiment, the matrix comprises at least one fat, preferably a fat of animal origin chosen from duck and / or pork fats.

[0081] Preferably, the fat is present in the preparation in a content ranging from about 5% to about 20%, by weight of raw material relative to the total weight of the preparation. Preferably, the fat is present in the preparation in a content ranging from about 7% to about 15%, by weight of raw material relative to the total weight of the preparation. Thus, according to certain preferred embodiments, the preparation comprises about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or about 15% of fat, by weight of raw material relative to the total weight of the preparation. According to a most preferred embodiment, the preparation comprises about 10% of fat, by weight of raw material relative to the total weight of the preparation.

[0082] According to a preferred embodiment, the matrix comprises at least one emulsifier, preferably 2901 marketed by the company Brenntag NV.

[0083] 1.2. Step (iii)

[0084] According to a step (iii) of the method for preparing an edible, malleable and palatable matrix according to the invention, the preparation is heated. This step is optional. When this step is carried out, the preparation is heated to a temperature of at least 60°C. Advantageously, the preparation is heated to a temperature ranging from approximately 60°C to approximately 120°C, preferably ranging from approximately 75°C to approximately 105°C, preferably ranging from approximately 85°C to approximately 95°C. Thus, according to certain embodiments, the preparation is heated to a temperature of approximately 85°C, approximately 86°C, approximately 87°C, approximately 88°C, approximately 89°C, approximately 90°C, approximately 91°C, approximately 92°C, approximately 93°C, approximately 94°C, or approximately 95°C. According to a preferred embodiment, the preparation is heated to 90°C.

[0085] The heating time is generally between 30 and 90 minutes.

[0086] 1.3. Step (iv)

[0087] After the ingredients have been mixed to form a preparation, the latter being optionally heated, the edible, malleable and appetizing matrix according to the invention is obtained.

[0088] According to another aspect, the present invention relates to an edible, malleable and palatable matrix obtainable by the method described above.

[0089] 2. Characteristics of the edible, malleable and appetizing matrix according to the invention

[0090] Due to its particular intrinsic characteristics, this matrix is ​​particularly suitable for the production of appetizing supports according to the invention.

[0091] The matrix according to the invention is edible for animals. This is an essential characteristic, since the matrix is ​​intended to be ingested by animals. However, no particular nutritional characteristic is required because the matrix is ​​not intended to feed the animal but simply to mask the smell and / or taste of the active substance which is to be administered to the animal.

[0092] The matrix according to the invention is therefore appetizing for animals. The appetizing matrix makes the animal want to eat it. Preferably, but not necessarily, the animal is satisfied by the taste and / or smell of the matrix when it is ingested. A product is said to be more appetizing than another if the animal shows a preference for this product.

[0093] Preferably, the matrix according to the invention is appetizing for a domestic animal, preferably for the dog and / or the cat.

[0094] The matrix according to the invention is malleable. In that it is malleable, said matrix is ​​sufficiently flexible to be able to change shape under pressure. In particular, in the context of the present invention, the matrix is ​​sufficiently malleable to be able to be shaped by hand. Furthermore, it must be sufficiently malleable to allow the active substances to be administered to be coated quickly and effectively, without crumbling. Indeed, according to a preferred embodiment, the active substance is coated extemporaneously with the support. According to this embodiment, the person administering the active substance must therefore coat it manually, just before administration to the animal.

[0095] As illustrated in the examples, the matrix according to the invention has all these characteristics, in particular because it is made with an animal flour which contains more than 60% protein.

[0096] The matrix according to the invention can be defined through particular physical characteristics, including elasticity, resilience, cohesion and possibly viscosity.

[0097] In the context of the present invention, the physical properties of the matrix according to the invention can be evaluated by means of the so-called analysis method. texture (“texture profile analysis” (TPA)). The TPA method allows the measurement of various parameters characterizing the texture of a product. This method is commonly used in many fields such as animal feed, agri-food, cosmetics, etc.

[0098] This method uses a texture analysis device equipped with a load cell, or probe, which moves up and down to compress and release the sample under test, and records the response value of the force of the sample under test to the deformation that is experienced. Typically, data on force, distance and time are collected and are usually presented as curves on a graph, which, when analyzed, provide numerical values ​​for a number of parameters such as elasticity, resilience, cohesion and viscosity. These values ​​are indicative of the textural quality of the sample under test.

[0099] Typically, elasticity is the ability of the product to return to its shape after a certain time after being deformed by a first compression. Resilience is how the product reacts and resists deformation before returning to its initial position. Cohesion is how the product resists a second deformation (compression) after being subjected to the first compression. Viscosity is the energy required to grind a semi-solid food and make it ready to be swallowed.

[0100] For example, the texture analyzer, or texturometer, may be a Multitest 2.5-i instrument marketed by the company Mecmesin / PPT Group (UK).

[0101] Advantageously, the matrix according to the invention is characterized by an elasticity value ranging from about 0.25 to about 0.50, preferably about 0.35 to about 0.45, this value being measured according to the standard texture analysis (TPA) protocol. Preferably, the elasticity value of the matrix according to the invention is about 0.35, about 0.36, about 0.37, about 0.38, about 0.39, about 0.40, about 0.41, about 0.42, about 0.43, about 0.44, or about 0.45, this value being measured according to the standard texture analysis (TPA) protocol. According to a most preferred embodiment, the elasticity value of the matrix according to the invention is 0.43, this value being measured according to the standard texture analysis (TPA) protocol.

[0102] Advantageously, the matrix according to the invention is characterized by a cohesion value ranging from 0.10 to 0.20, this value being measured according to the standard texture analysis protocol (TPA). Preferably, the cohesion value of the matrix according to the invention is approximately 0.10, approximately 0.11, approximately 0.12, approximately 0.13, approximately 0.14, approximately 0.15, approximately 0.16, approximately 0.17, approximately 0.18, approximately 0.19, or approximately 0.20, this value being measured according to the standard texture analysis protocol (TPA). According to a most preferred embodiment, the cohesion value of the matrix according to the invention is 0.18, this value being measured according to the standard texture analysis protocol (TPA).

[0103] The matrix according to the invention may optionally be characterized by a viscosity value ranging from 1.25 to 1.35, this value being measured according to the standard texture analysis (TPA) protocol. In particular, the viscosity value of the matrix according to the invention may be approximately 1.25, approximately 1.26, approximately 1.27, approximately 1.28, approximately 1.29, approximately 1.30, approximately 1.31, approximately 1.32, approximately 1.33, approximately 1.34, or approximately 1.35, this value being measured according to the standard texture analysis (TPA) protocol. More particularly, the viscosity value of the matrix according to the invention may be 1.31, this value being measured according to the standard texture analysis (TPA) protocol.

[0104] Furthermore, the matrix according to the invention is characterized by a resilience value ranging from 0.03 to 0.07, this value being measured according to the standard texture analysis (TPA) protocol. Preferably, the resilience value of the matrix according to the invention is about 0.03, about 0.04, about 0.05, about 0.06, or about 0.07, this value being measured according to the standard texture analysis (TPA) protocol. According to a most preferred embodiment, the resilience value of the matrix according to the invention is 0.05, this value being measured according to the standard texture analysis (TPA) protocol.

[0105] 3. Process for preparing an appetizing carrier for an active substance

[0106] Another aspect of the invention relates to a method of preparing a palatable carrier for an active substance intended to be administered to an animal comprising the steps of:

[0107] (i) providing a plurality of ingredients comprising at least one animal meal, starch and glycerin, said animal meal having a protein content greater than 60%, the % being expressed by weight relative to the total weight of the meal,

[0108] (ii) mixing said plurality of ingredients in order to obtain a preparation,

[0109] (iii) optionally, heating said preparation to a temperature ranging from about 60°C to about 120°C to obtain an edible, malleable and appetizing matrix for said animal,

[0110] (iv) optionally cooling the matrix thus obtained, and

[0111] (v) obtaining said appetizing support by modeling the matrix resulting from step (iii) or (iv) in order to give it a form suitable for the administration of an active substance to said animal.

[0112] According to the present invention and in accordance with the definition given above, the term "palatable carrier" refers to the means used to administer the active substance to an animal. More precisely, the "palatable carrier" is, according to the invention, entirely made up of an edible, malleable and palatable matrix such as as described above. The appetizing support is therefore a matrix which has also undergone at least one modeling step in order to give it a shape suitable for the administration of an active substance to an animal.

[0113] For convenience, the terms “palatable support” or “(palatable) support according to the invention” and “matrix” or “matrix according to the invention” may be used interchangeably, in particular in the Examples which follow, it being recalled that the support is the modeled matrix.

[0114] The person skilled in the art will therefore easily understand that steps (i) to (iii) implemented in the present method are similar to those described above. Likewise, the ingredients and the proportions of these ingredients are the same as described above.

[0115] According to a particular embodiment, the matrix may be cooled (step (iv)) before proceeding with its modeling. This step may in particular be necessary when the preparation obtained in step (ii) is heated in step (iii).

[0116] Preferably, the matrix is ​​cooled to a temperature less than or equal to 50°C. Advantageously, the preparation is cooled to a temperature ranging from about 50°C to about 4°C, preferably from about 40°C to about 10°C, preferably from about 30°C to about 15°C. Thus, according to certain embodiments, the preparation is cooled to a temperature of about 15°C, about 16°C, about 17°C, about 18°C, about 19°C, about 20°C, about 21°C, about 22°C, about 23°C, about 24°C, about 25°C, about 26°C, about 27°C, about 28°C, about 29°C, or about 30°C. According to a preferred embodiment, the preparation is cooled to approximately 21°C.

[0117] In step (v), the matrix obtained at the end of step (iii) or (iv) is shaped in order to form a palatable support according to the invention. In this step, the matrix is ​​therefore shaped so that it has a shape suitable for the administration of an active substance to said animal. By "shape suitable for the administration of an active substance to said animal", it is meant first of all that the size is suitable for the target animal. It is understood that a suitable size will not be the same if the palatable support is intended for a cat or a small dog, or if it is intended for a large dog. The person skilled in the art will be able to determine the most suitable size depending on the animal for which the support is intended. By "shape suitable for the administration of an active substance to said animal", it is also meant that it is shaped so as to facilitate the coating of said active substance by the support.

[0118] The appetizing support may be in the form of pellets.

[0119] Advantageously, the modeling step is carried out by extrusion. This technique is well known to those skilled in the art. It consists of forcing a product to flow through a small orifice in order to give it its shape. The extruder is fed with raw materials, in particular animal flour, starch and glycerin, via one or more hoppers. Alternatively, a preparation can be carried out upstream to have only one product feed. The preparation feeds the extruder. This preparation will undergo high pressures and shear forces thanks to the rotation of the screw(s). The shape and size of the product at the extruder outlet are determined by the extrusion head and the dies. The knife at the extruder outlet defines the length of the products. At the extruder outlet, the extruded matrix is ​​then cut to give it its final dimension.

[0120] According to another aspect, the present invention relates to an appetizing support capable of being obtained by the method described above.

[0121] Preferably, the support according to the invention has a shape suitable for the administration of an active substance for a domestic animal, preferably for the dog and / or the cat.

[0122] 4. Kit

[0123] Another aspect of the invention relates to a kit comprising in a single package, several containers: i. an appetizing support capable of being obtained by the process described above, and ii. at least one active substance intended to be administered to an animal.

[0124] Particular kits according to the present invention further comprise a means for communicating information or instructions, to assist in using the elements of the kit. Said means for communicating information or instructions are therefore an optional element of the kit.

[0125] According to a preferred embodiment, the active substance is in the form of pills, tablets, capsules, tablets or even powder.

[0126] Preferably, the kit according to the invention is intended for the administration of an active substance for a domestic animal, preferably for the dog and / or the cat.

[0127] 5. Method of packaging an active substance

[0128] Another aspect of the invention relates to a method of packaging an active substance intended to be administered to an animal by means of an appetizing support capable of being obtained by the method described above, comprising the steps of:

[0129] a) optionally opening, preferably by tearing, the edible, malleable and appetizing matrix constituting said appetizing support,

[0130] b) incorporating the active substance into the matrix, and

[0131] c) optionally, at least partially covering the active substance with the matrix,

[0132] such that the active substance is packaged in said palatable carrier for the purpose of administration to said animal.

[0133] Preferably, the active substance is entirely covered by the matrix. Indeed, the support according to the invention has the advantage of being appetizing for the animal for which it is intended. Conversely, the active substance is considered to be little, if at all, appetizing for the animal. By packaging the active substance in the support according to the invention, it is then possible to mask its odor and / or taste. Thus, the more the active substance is covered with matrix, the higher the probability that the animal will ingest the active substance packaged in the support.

[0134] Furthermore, the more the active substance is covered by the matrix, the better it is held in the support. This advantageously ensures that the substance does not separate from the support when the animal chews it and therefore prevents the support from being ingested by the animal independently of the active substance which could then be spat out by the animal.

[0135] Thus, in a preferred embodiment, said packaging method is characterized in that the active substance is covered with the matrix so that the active substance is maintained in the appetizing support.

[0136] Preferably, the method according to the invention is for the packaging of an active substance intended for a domestic animal, preferably for a dog and / or a cat.

[0137] 6. Uses

[0138] According to another aspect, the invention relates to the use of an appetizing support capable of being obtained by the method described above for administering at least one active substance to an animal.

[0139] The invention also relates to the use of an appetizing support capable of being obtained by the method described above to facilitate the administration of at least one active substance to an animal.

[0140] Preferably, the carrier is used to administer, or to facilitate the administration, of an active substance intended for a domestic animal, preferably for a dog and / or a cat.

[0141] The invention also relates to a method of administering at least one active substance to an animal, said method comprising at least the steps of: i. provide a palatable medium obtainable by the process described above, ii. providing at least one active substance, iii. coating said active substance with said palatable carrier, and iv. administer the active substance thus coated by the appetizing carrier, by oral, to the animal.

[0142] The present invention is illustrated in the following non-limiting examples, EXAMPLES

[0143] Example 1: Preparation of an appetizing support according to the invention

[0144] The present example illustrates a method for preparing a palatable carrier in accordance with the present invention.

[0145] In a first step, all the dry ingredients were mixed and homogenized together. Then, liquids were added to the dry mixture to form a paste.

[0146] An edible, malleable and appetizing matrix for an animal was thus obtained.

[0147] The matrix was extruded and then cut to give it its final dimension. Each individual part corresponds to an appetizing support according to the invention.

[0148] The ingredients used for the preparation of an appetizing support according to the invention are presented in Table 1.

[0149] [Tables 1] Ingredients Content Glycerin 11% Rice starch 6% Poultry flour 40% Glucose 15% Palatability factor 3% Preservatives 0.3% Fat 10% Sorbate 0.7% Water qsp 100%

[0150] Example 2: Analysis of the physical properties (texture) of the appetizing support

[0151] The physical properties of the palatable support according to the invention (as prepared in Example 1) were evaluated and then compared to other recipes of palatable supports as well as to products intended for an identical use, marketed by the competition. 2.1. Materials and methods

[0152] The physical properties of the appetizing support according to the invention were evaluated using the so-called texture profile analysis (TPA) method. The TPA method makes it possible to measure different parameters characterizing the texture of a product, such as elasticity, resilience, cohesion and resistance to chewing. This method is commonly used in many fields such as animal feed, agri-food, cosmetics, etc.

[0153] This analysis was carried out using a texturometer (Mecmesin). The texturometer was mounted with a 19mm flat mobile, therefore having a diameter higher than that of the products evaluated in this study. This results in compression across the entire surface area for all of the different products evaluated.

[0154] The data were analyzed using Emperor software (Mecmesin).

[0155] 2.1.1. Description of the texture analysis protocol

[0156] The protocol implemented is a standard two-phase texture analysis protocol (TPA), the steps of which are as follows: a. At the start of the program, the device performs a load and displacement zero when it comes into contact with the product. b. Then, the mobile exerts compression on the product at a speed of 20rnm / min until it reaches 50% of the initial size of the product. c. The mobile comes out at the same speed from the product until it is no longer in contact with the product. d. Steps b. and c. are repeated a second time (same compression, same speed).

[0157] When the program is finished, a curve is obtained representing the force (expressed in newtons (N)) as a function of time (in sec). From this curve, the computer software automatically identifies several points; it measures a certain number of lengths between these points and calculates different specific surfaces allowing it ultimately to give numerical values ​​representative of the texture of the product. This protocol, well known to those skilled in the art, is described in particular in https: / / texturetechnologies.eom / resources / texture-profile-analysis#overview. 2.1.2. Sample preparation

[0158] The products to be evaluated were cut into 3 cm sections and positioned on the fixed platform of the texturometer to carry out the test.

[0159] Some competing products have a hole in their center. For these products, the hole has been positioned towards the bottom (opposite the mobile). 2.1.3. Criteria assessed

[0160] Elasticity criterion: Corresponds to the product's ability to return to its shape after a certain time after having been deformed by an initial compression.

[0161] Resilience criterion: Corresponds to the way in which the product reacts and resists deformation before returning to its initial position.

[0162] Cohesion criterion: Corresponds to the way in which the product resists a second deformation (compression) after having been subjected to the first compression.

[0163] In the context of the present invention, the product must be able to deform in order to completely coat a tablet. In addition, its deformation must be stable throughout the distribution of the product. This therefore implies that it is malleable, i.e. that it can stretch and retain the new shape obtained. Thus, we seek to obtain a product with a low cohesion value (i.e. it deforms without degrading), and a low elasticity value (i.e. not very elastic and therefore deforms without returning to the initial shape). It must also have a low resilience value (i.e. it remains stable after deformation).

[0164] 2.2. Effect of flour, starch and glycerin contents on the texture of the support appetizing

[0165] Different recipes of palatable supports were prepared in order to identify the one which presents the best texture taking into account the final use of the product.

[0166] The different supports were prepared in accordance with the process described in Example 1. The ingredients used were identical and only the contents of poultry flour, rice starch and glycerin were variable (see Table 2).

[0167] [Tables2] Compositions Poultry flour content Rice starch content Glycerin content Carrier according to the invention 40% 6% 11% Formula J 40% 5% 13% Formula I 40% 7% 9%

[0168] The texture of these different supports was evaluated according to the protocol described in Example 2.1. The data obtained are presented in Table 3.

[0169] [Tables3] Compositions Elasticity Resilience Cohesion Support according to the invention 0.43 0.05 0.18 Formula J 0.58 0.07 0.24 Formula I 0.62 0.10 0.26

[0170] It is noted that even small variations in the glycerin and rice starch content have a strong impact on all the criteria evaluated, in particular on the elasticity and cohesion parameters which are major in the use of the support according to the invention, i.e. for coating tablets, as demonstrated in the study with users (see example 3).

[0171] 2.3, Effect of the nature of the flour used on the texture of the appetizing support

[0172] There is a wide variety of poultry flours available on the market for the preparation of products intended for animal feed. Depending on the technicality of the preparation process, these flours have variable contents of proteins, lipids and ash, in particular.

[0173] Different types of poultry meal were tested in palatable carrier recipes to determine if there would be an impact on the texture of the final product.

[0174] For this test, palatable supports were prepared according to the method described in Example 1. However, different qualities of flour were used (see Table 4).

[0175] [Tables4] Composition Protein content (in flour) Lipid content (in flour) Ash content (in flour) Carrier according to the invention 68% 13% 10% “60% protein” formula 60% 14% 18% “50% protein” formula 50% 12% 32%

[0176] The texture of these different supports was evaluated according to the protocol described in Example 2.1. The data obtained are presented in Table 5.

[0177] [Tables5] Composition Elasticity Resilience Cohesion Support according to the invention 0.43 0.05 0.18 Formula “60% protein” 0.52 0.07 0.23 Formula “50% protein” 0.57 0.07 0.27

[0178] It is found that the protein content has an impact on the 'elasticity' and 'cohesion' parameters. A flour with a protein content greater than 60% has better physical properties which allow optimal use of the support according to the invention.

[0179] 2.4. Evaluation of the texture of the appetizing support according to the invention and of competing media

[0180] In the studies below, between 22 and 29 samples were tested for each product.

[0181] The texture of the appetizing support according to the invention was compared to that of its main competitors:

[0182] (1) Pill Assist from Royal Canin and

[0183] (2) Greenies Pill Pocket.

[0184] [Tableauxô] Composition Elasticity Resilience Cohesion Support according to the invention 0.43 0.05 0.18 pill assist RC(ML)_202blkan3 1 0.83 0.48 0.41 pillpocket greenies 114c2kan31 0.93 0.07 0.24

[0185] Elasticity: It is noted that the appetizing support according to the invention is significantly less elastic than the other products.

[0186] Resilience: The palatable support according to the invention is not significantly different from the Greenies product in terms of resilience. The palatable support according to the invention has a significantly higher resilience than the others.

[0187] Cohesion: The appetizing support according to the invention is significantly less cohesive than the other products.

[0188] It can therefore be concluded that the appetizing support according to the invention has texture characteristics which distinguish it from competing products. In particular, the values ​​of 2 of the 3 texture criteria are characteristic of it: elasticity and cohesion.

[0189] This particular texture allows the user to easily and optimally use the appetizing support according to the invention, in particular in order to completely coat a tablet, as demonstrated elsewhere in user tests (see example 3).

[0190] Example 3: Product performance from the user's point of view

[0191] The palatable support according to the invention was compared with the main competing supports in a coating test aimed at evaluating its ease of use by the user of the product, i.e. the person wishing to administer an active substance to an animal.

[0192] For this test, 90 people were asked to coat a 2g cylindrical tablet (18mm diameter x 4 to 8mm height) with the palatable carrier according to the invention or one of its competitors, namely (1) Pill Assist from Royal Canin and (2) Pill Pocket from Greenies. 3.1. Cohesion test

[0193] This test aims to evaluate the capacity of the appetizing support according to the invention and of competing products to retain their integrity when coating a tablet, otherwise said its propensity to disintegrate (crumble) during handling, which is obviously not desirable. This operation was carried out by 90 people for each of the 3 products, thus giving 3 groups of results on the cohesion score. A significant difference (P=0.013) is observed between the medians of the 3 groups on the cohesion score (see [Fig.l]): the palatable support according to the invention is less cohesive than competing products.

[0194] The lower cohesion of the palatable support according to the invention compared to its competitors (see examples 2.4) is therefore particularly advantageous since it makes it possible to demonstrate that the product accepts deformation better than competing products which will have a greater tendency to crumble (form crumbs) when coating the tablet. Thus, the palatable support according to the invention advantageously allows better coverage of the tablet to be coated. 3.2. Coating test 3.2.1. Study of coating efficiency

[0195] This test aims to evaluate the ability of the palatable support according to the invention and competing products to completely coat a tablet, because dogs and cats are animals whose increased sensitivity allows them to quickly detect the presence of a tablet if it is not completely coated with palatable support. The less the tablet is covered with palatable support, the greater the risk that the animal will find it difficult or even impossible to take the tablet.

[0196] [Tables?] Composition Percentage of success in the coating test Support according to the invention 100% pill assist RC(ML)_202blkan31 82% pillpocket greenies 114c2kan31 96%

[0197] This operation was carried out by 90 people for each of the 3 products, thus giving 3 groups of results on the % success of the coating test (Table 7). Only the palatable support according to the invention makes it possible to obtain a complete coating in 100% of cases.

[0198] Given its particular texture (notably conferred by the quality of the poultry flour and by the proportions “poultry flour / glycerin / rice starch”), the appetizing support according to the invention makes it possible to perfectly coat the tablet every time, unlike competing products. 3.2.2. Study of ease of coating

[0199] This test aims to evaluate the ease of coating a tablet with the palatable support according to the invention or with competing products. This test measures the average time required to completely coat the tablet. This operation was carried out by 90 people for each of the 3 products. The results show that the time required to achieve complete coating of the tablet is significantly shorter with the palatable support according to the invention compared to competing products (P=0.03).

[0200] Given its particular texture (notably conferred by the quality of the poultry flour and by the proportions of poultry flour / glycerin / rice starch), the palatable support according to the invention makes it possible to coat the tablet more quickly than with competing products. 3.3. Conclusion

[0201] It is concluded from these tests that the palatable support according to the invention, due to its particular texture, makes it possible to completely coat a tablet more quickly than competing products, while having lower cohesion (i.e. it will have less tendency to crumble) than competing products. All these properties contribute to improving the uptake of said tablet by the animal for which it is intended.

Claims

Claims

1. A method of preparing an edible, malleable and palatable matrix for an animal comprising the steps of: (i) providing a plurality of ingredients comprising at least one animal meal, starch and glycerin, said animal meal having a protein content greater than 60%, the % being expressed by weight of dry matter relative to the total weight of the dry meal, (ii) mixing said plurality of ingredients in order to obtain a preparation, (iii) optionally, heating said preparation to a temperature ranging from about 60°C to about 120°C, (iv) obtaining said edible, malleable and palatable matrix.

2. Method according to claim 1, characterized in that: - the flour is chosen from poultry flour, pork flour, fish flour and mixtures thereof; and / or - the starch is rice starch.

3. Method according to claim 1 or 2, characterized in that: - the flour is present in the preparation in a content ranging from about 5% to about 60%, by weight of raw material relative to the total weight of the preparation; and / or - the starch is present in the preparation in a content ranging from about 2% to about 8%, by weight of raw material relative to the total weight of the preparation; and / or - the glycerin is present in the preparation in a content ranging from about 1% to about 14%, by weight of raw material relative to the total weight of the preparation.

4. Method according to any one of claims 1 to 3, characterized in that said edible, malleable and appetizing matrix has an elasticity ranging from 0.25 to 0.50 and / or a cohesion ranging from 0.10 to 0.20, each being measured according to the standard texture analysis protocol (TPA).

5. Method according to any one of claims 1 to 4, characterized in that said edible, malleable and appetizing matrix is ​​appetizing for a domestic animal, preferably for the dog and / or the cat.

6. Edible, malleable and palatable matrix obtainable by the process according to any one of claims 1 to 5.

7. Process for preparing a carrier palatable to an active substance intended to be administered to an animal comprising the steps of: (i) providing a plurality of ingredients comprising at least one animal meal, starch and glycerin, said animal meal having a protein content greater than 60%, the % being expressed by weight relative to the total weight of the meal, (ii) mixing said plurality of ingredients to obtain a preparation, (iii) optionally, heating said preparation to a temperature ranging from approximately 60°C to approximately 120°C to obtain an edible, malleable and appetizing matrix for said animal, (iv) optionally cooling the matrix thus obtained, and (v) obtaining said appetizing support by shaping the matrix resulting from step (iii) or (iv) in order to give it a shape suitable for the administration of an active substance to said animal.

8. Appetizing support obtainable by the method of claim 7.

9. A method of packaging an active substance intended to be administered to an animal by means of an appetizing carrier obtainable by the method of claim 7, comprising the steps of: a) optionally opening, preferably by tearing, the edible, malleable and appetizing matrix, b) incorporating the active substance into the matrix, and c) optionally, at least partially covering the active substance with the matrix.

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