Animal food compositions with improved palatability and customizability, and methods for preparing same

Abstract

The present disclosure relates to methods for preparing and processing animal food compositions with improved palatability and customization, the methods comprising providing a dry food composition comprising a first coating of a fat-containing composition, and applying a second coating to the dry food composition, the second coating comprising a palatability enhancer substance in liquid form and a palatability enhancer substance in powder form. The disclosure further relates to animal food compositions and kits for preparing the same.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to European Patent Applications Nos. 22198943.7 and 22198945.2, filed September 30, 2022, which are incorporated herein by reference in their entireties. [Technical Field]

[0002] The present disclosure relates to methods of preparing and processing animal food compositions. The present disclosure further relates to animal food compositions with improved palatability and customizability, and kits for preparing the same. [Background technology]

[0003] Smell and taste play an important role in whether an animal likes or dislikes a particular type of food. Smell is a major cue that attracts or dissuades an animal from a food composition. If an animal is not attracted to a provided food, it may not consume that food in sufficient quantities to maintain health or wholesomeness. Therefore, problems such as food rejection or aversion may arise. Food rejection or aversion is a change in eating behavior due to psychological reasons. It can manifest as psychological food intolerance when there is an adverse physical reaction associated with the intake or avoidance of a particular food.

[0004] Furthermore, customized diets are available for animals, especially companion animals, tailored to various life stages and conditions. However, because different pets have different nutritional needs and preferred tastes, customized dietary regimens with nutrients and tastes suited to specific pets or pet breeds are necessary. However, in light of the practical difficulties and costs of tailoring a custom diet to a specific pet, consumers are often forced to choose from a limited variety of available mass-produced pet foods and products. In order to meet pet owners' needs for appropriate food compositions, some manufacturers have devised systems that can provide ingredients that better correlate with the specific nutritional and taste requirements of companion animals.

[0005] Patent Document 1 is directed to a customized dietary health management system for pets. The management system includes producing a dry kibble product by blending pre-made dry kibble, adding additional functional ingredients, and then packaging. The customized food product is obtained by selecting at least one formulation of pre-made dry kibble, isolating a predetermined amount of the at least one formulation of pre-made dry kibble, blending the predetermined amount of pre-made dry kibble, coating the amount of dry kibble with a mixture of selected functional ingredients, and then packaging the resulting product.

[0006] Patent Document 2 discloses administering personalized pet foods, particularly dry pet foods, by processing multiple pre-made dry compositions (none of which are nutritionally complete). The disclosed method is advantageous because it allows for the personalized delivery of such animal food compositions using only a minimal amount of pre-made compositions.

[0007] Patent Document 3 discloses a method for preparing coated dry kibble with improved palatability.

[0008] Patent Document 4 discloses a dry pet food composition that includes a coating that improves palatability.

[0009] Non-Patent Document 1 discloses that dry pet food (e.g., kibble) is popular but has the lowest palatability. The document teaches (i) the selection of paratants, particularly flavor enhancers, to increase pet acceptance, and (ii) alternative application methods of paratants that may affect palatability, including a two-stage coating method in which flavors and phosphates are applied to the pet food and then sprayed with an acidity enhancer, and a multiple coating method in which dry pet food is coated with a primary coating containing starchy and proteinaceous materials, followed by a secondary coating of starch or egg.

[0010] The process of manufacturing animal foods, especially dry animal foods such as kibble, is typically done by baking and / or extrusion. Dough is typically fed into a machine called an expander and / or extruder, which uses pressurized steam or hot water to cook the ingredients. While in the extruder, the dough is generally under extreme pressure and high temperature. The dough is then forced through a die (holes of a specific size and shape) and then cut using a knife. The expanded dough pieces are passed through a dryer to form kibble, reducing the moisture content to a specified target and ensuring the food is stable until consumed.

[0011] One common solution to the palatability problem is to coat (e.g., spray) a dry animal food composition (e.g., kibble) with a food additive substance, optionally followed by hermetic packaging. Unfortunately, the previous steps typically involve high temperatures, particularly in cooking the ingredients and preparing them for extrusion.

[0012] The final cooked product is usually not in an optimal condition for spraying with temperature sensitive flavorings. Overall, the heating step adversely affects the quality and integrity of food additive materials that may be present on dry animal food such as kibble.

[0013] However, adding a cooling step to the process consumes time and energy, which has a significant negative impact on productivity. Such an additional step can reduce homogeneity and therefore the overall quality of the product. On the other hand, low temperatures can cause some ingredients to solidify prematurely, ultimately leading to problems such as clumping, stickiness, and coating non-uniformity.

[0014] Therefore, to maintain or improve the palatability of the final animal food, it is essential to balance scalability and sensitivity depending on the food additive substance (e.g., olfactory compound) and the method by which the food additive substance is applied to the surface of the animal food, for example, by spraying.

[0015] Additionally, current methods of producing personalized animal foods do not necessarily take into account the fact that the processing and preparation of foods, particularly personalized animal foods, may require multiple steps of mixing base ingredients over extended periods of time.

[0016] Thus, dry base compositions offer the advantage of being less susceptible to oxidation or other chemical processes. Nevertheless, processing individualized animal foods from dry compositions alone is not sufficient to overcome all of these problems. [Prior art documents] [Patent documents]

[0017] [Patent Document 1] U.S. Patent No. 6,669,975 [Patent Document 2] International Publication No. 2021 / 061743 [Patent Document 3] US Patent Application Publication No. 2010 / 0303976 [Patent Document 4] International Publication No. 2015 / 066009 [Non-patent literature]

[0018] [Non-Patent Document 1] Samant et al. (“Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review; Foods; 2021) Summary of the Invention [Problem to be solved by the invention]

[0019] Therefore, there is a general need to improve the palatability and customizability of animal foods, particularly dry animal foods, and as a result, there is a need for improved methods for preparing and / or processing such products. There remains a need to provide personalized animal foods with improved palatability to avoid and treat food aversions and associated diseases or disorders. In addition, there is a need for methods for preparing animal foods, including dry, semi-moist, and moist types of animal foods. [Means for solving the problem]

[0020] The objects and advantages of the presently disclosed subject matter will be set forth in and apparent from the following description, as well as be learned by practicing the presently disclosed subject matter. Additional advantages of the presently disclosed subject matter will be realized and attained by the methods and systems particularly pointed out in the written description and claims, as well as the appended drawings.

[0021] To achieve these and other advantages, and in accordance with the objectives of the disclosed subject matter, as embodied and broadly described, the presently disclosed subject matter includes animal foods and methods for producing same.

[0022] One aspect of the present disclosure relates to a method of preparing an animal food, comprising: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, the second coating comprising (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form; wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0023] Another aspect of the present disclosure relates to a method of preparing an animal food, comprising the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, wherein the second coating comprises a palatability enhancer substance in powder form; and c) applying a third coating to the coated dry food composition obtained in step b), wherein the third coating comprises a palatability enhancer substance in liquid form; wherein the third coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0024] Another aspect of the present disclosure relates to a method of preparing a customized animal food, comprising the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) by total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, wherein the second coating comprises at least one food additive material; wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0025] Another aspect of the present disclosure relates to a method of preparing an animal food comprising the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) by total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, wherein the second coating comprises at least one food additive substance in powder and / or liquid form.

[0026] In certain embodiments, the step of applying the second coating is carried out by spraying. In certain embodiments, the method further comprises packaging the prepared animal food. In certain embodiments, the method does not comprise heating the dry food composition. In certain embodiments, the temperature of the dry food composition does not exceed about 25°C. In certain embodiments, the palatability enhancer substance is an odorant. In more specific embodiments, the method comprises spraying the odorant in liquid form onto the dry food composition.

[0027] In certain embodiments, the food additive substance is selected from acids, acidity regulators, amino acids, anti-caking agents, anti-foaming agents, bleaching agents, bulking agents, chelating agents, emulsifiers, flour treatment agents, glazing agents, humectants, pH adjusters, tracer gases, thickeners, stabilizers, antioxidants and antimicrobial agents, colorants, color retention agents, flavoring agents, palatability enhancers, sweeteners, antibiotics, botanicals, drugs, probiotics, prebiotics, vitamins, minerals, essential fatty acids, any cocktail of active compounds, and mixtures thereof.

[0028] In certain embodiments, the palatability enhancer substance is selected from the group consisting of acetic acid, propanoic acid, butyric acid, 3-methylbutyric acid, hexanoic acid, citric acid, tartaric acid, fumaric acid, lactic acid, hexamic acid, butyl hexanoate, heptyl formate, ethyl decanoate, ethyl caprylate, acetaldehyde, 3-methylbutanal, pentanal, heptanal, octanal, benzaldehyde, anisole, pentanol, 2-ethylhexanol, 2,3-butanediol, thymol, carvacrol, 1,5-octadiol, methylpropan ... En-3-ol, acetone, 2,3-pentanedione, 2-piperidione, 2-heptanone, 1,5-octadien-3-one, ethyl vanillin, vanillin, pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-methyl-6-(methio)-pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, ethylpyrazine, 2-pentylfuran, 2-ethylfuran, 2,5-di Methylfuran, 2-[(methyldithio)methyl]-furan, 2-(2-propenyl)-furan, 2-furanmethanol, 4-hydroxy-3(2H)-furanone and alkyl-substituted 4-hydroxy-3(2H)-furanone compounds, indole, furfural, sulfurol, 2-acetylpyridine, 2,3-dihydrothiophene, 2-methylthiophene, 3-methylthiophene, 2,5-dimethylthiophene, dihydro-2-methyl-3(2H)-thiophene, benzo[b]thiophene Thiophen-4-ol, 5-methyl-2-thiophenecarboxaldehyde, methyl ethyl disulfide, dimethyl trisulfide, methyl-2-methyl-3-furyl disulfide, 2-methyl-1-ethylpyrrolidine, 2-acetylthiazole, 4-methylthiazole, 2-ethylthiazole, theanine, glutamine, tea, 2-methyl-3-furanthiol, 2-furanmethanethiol, 3-mercapto-2-pentanone, ethyl furanone, 2,4-decadienal, 2,The odorant is selected from the group consisting of 3-butanedione, di-(2-methyl-3-furyl)-disulfide, proline, hydroxyproline, glutamic acid, aspartic acid, arginine, cystine, glutamine, isoleucine, lysine, threonine, histidine, alanine, glycine, valine, ornithine, adenosine monophosphate (AMP), guanosine monophosphate (GMP), inosine monophosphate (IMP), uridine monophosphate (UMP), cytidine monophosphate (CMP), xanthosine monophosphate (XMP), and mixtures thereof.

[0029] In certain embodiments, the prepared animal food is a dry animal food, hi certain embodiments, the dry food composition is in the form of a kibble.

[0030] In certain embodiments, the fat-containing composition comprises between about 1% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition. In other embodiments, the fat-containing composition comprises less than about 5% fat in dry matter (FDM) of the total weight of the fat-containing composition. In more specific embodiments, the fat-containing composition comprises between about 1% and about 5% fat in dry matter (FDM) of the total weight of the fat-containing composition.

[0031] Another aspect of the present disclosure relates to a method of feeding an animal comprising administering an animal food product according to the present disclosure. Another aspect of the present disclosure relates to an animal food product obtainable by a method according to the present disclosure, the animal food product being in the form of a kibble.

[0032] Another aspect of the present disclosure relates to an animal food with an outer coating, comprising at least: i) a fat-containing composition comprising at least about 0.5% fat in dry matter (FDM) and less than about 10% FDM by total weight of the fat-containing composition; ii) a palatability enhancer substance in powder form; and iii) a palatability enhancer substance in liquid form; a first coating consisting of the fat-containing composition; and a second coating comprising the palatability enhancer substance in powder form and the palatability enhancer in liquid form; and the first coating is coated with the second coating.

[0033] Another aspect of the present disclosure relates to a kibble comprising a core dry food composition suitable for animal consumption and an outer coating comprising a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition.

[0034] Another aspect of the present disclosure relates to a kit comprising a kibble comprising a core dry food composition suitable for animal consumption and an outer coating comprising a fat-containing composition comprising at least about 0.5% fat in dry matter (FDM) and less than about 10% FDM by total weight of the fat-containing composition, a palatability enhancer material in powder form, and a palatability enhancer material in liquid form.

[0035] Another aspect of the present disclosure relates to a kit comprising the aforementioned kibble and at least one food additive substance.

[0036] The present disclosure will now be described in detail, by way of example, with reference to the drawings, in which: [Brief explanation of the drawings]

[0037] [Figure 1] Schematic diagram of the manufacturing method according to the present disclosure. The first coating step is performed with liquid fat on the dry food product, which is then cooled until the product is stable (e.g., 2-3 weeks after the dry product is manufactured). Then, in the second step, the cooled dry food product is sprayed with flavor liquid and paratant powder. At the end of the process, the product is directly packaged. DETAILED DESCRIPTION OF THE INVENTION

[0038] The present disclosure relates to animal foods with improved palatability and / or customizability, and methods for preparing the same. For clarity, and not by way of limitation, the detailed description of the presently disclosed subject matter is divided into the following subsections: 1. Definition; 2. Coating compositions for animal food; 3. Methods for preparing animal food; 4. Kits; and 5. Exemplary embodiments.

[0039] 1.Definition The terms used herein generally have their ordinary meaning in the art, within the context of this disclosure and within the specific context in which each term is used. Certain terms are discussed below or elsewhere herein to provide additional guidance to the practitioner in describing the compositions and methods of the present disclosure and how to make and use them.

[0040] As used in this specification and the appended claims, the singular forms "a" and "the" include the plural forms unless the context clearly dictates otherwise. Thus, for example, reference to "one (a) compound" includes a mixture of compounds.

[0041] As used herein, "comprising," "including," "having," "having," "can," "containing," and variations thereof are intended to be open-ended transitional phrases, terms, or words that do not exclude the possibility of additional acts or structures. The present disclosure also contemplates other embodiments that "comprise," "consist of," and "consist essentially of" the embodiments or elements presented herein, whether or not explicitly stated.

[0042] The term "about" or "approximately" means within an acceptable error range of a particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, "about" can mean within 3 or more than 3 standard deviations, in accordance with practice in the art. Alternatively, "about" can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and even more preferably up to 1% of a given value. Alternatively, particularly with respect to a system or process, the term can mean within an order of magnitude, preferably within 5-fold, and more preferably within 2-fold of a value.

[0043] Ranges provided herein are understood to be shorthand for all values ​​within that range. For example, a range of 1 to 50 is understood to include any number, combination of numbers, or subrange from the group consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50, as well as all intervening decimal values ​​between the foregoing integers, such as, for example, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, and 1.9. Ranges disclosed herein, e.g., "between about X and about Y," include not only X and Y, but also the range limits before and after X and Y, unless otherwise specified. With respect to subranges, "nested subranges" that extend from either endpoint of the range are specifically contemplated. For example, nested subranges of the exemplary range of 1 to 50 could include 1 to 10, 1 to 20, 1 to 30, and 1 to 40 in one direction, or 50 to 40, 50 to 30, 50 to 20, and 50 to 10 in the opposite direction. Ranges disclosed herein, e.g., "between about X and about Y," include not only X and Y, but also the range limits before and after X and Y, unless otherwise specified.

[0044] In the detailed description herein, references to "an embodiment," "one embodiment," "one embodiment," "another embodiment," "in various embodiments," "a particular embodiment," etc. indicate that the described embodiment may include a particular feature, structure, or characteristic, but not all embodiments necessarily include the particular feature, structure, or characteristic. Moreover, such phrases do not necessarily refer to the same embodiment. Furthermore, when a particular feature, structure, or characteristic is described in connection with one embodiment, it is believed to be within the knowledge of one skilled in the art to affect such feature, structure, or characteristic in connection with other embodiments, whether or not explicitly stated. After reading the description, it will be apparent to one skilled in the relevant art how to implement the present disclosure in alternative embodiments.

[0045] The terms "animal," "companion animal," or "pet" as used in accordance with the present disclosure refer to domestic animals, including, but not limited to, domestic dogs, domestic cats, horses, cows, ferrets, rabbits, pigs, rats, mice, gerbils, hamsters, goats, etc. Domestic dogs and cats are specific, non-limiting examples of pets. The terms "animal" or "pet" as used in accordance with the present disclosure may further refer to wild animals, including, but not limited to, bison, elk, deer, venison, ducks, poultry, fish, etc.

[0046] As used herein, the terms "animal feed / food," "feed / food for animals," "animal feed / food composition," "feed / food composition," "animal feed / food kibble," "feed / food kibble," "pet food," or "pet food composition" all refer to a composition intended for consumption by a pet. Pet food can include, but is not limited to, nutritionally balanced compositions suitable for daily feeding, such as kibble, as well as supplements and / or treats that can provide nutritional balance. In alternative embodiments, the supplements and / or treats are not nutritionally balanced.

[0047] As used herein, the terms "nutritionally complete" or "nutritionally balanced" mean that a composition, such as a pet food, has the known nutrients necessary to sustain life in the appropriate amounts and proportions, excluding the additional need for water, based on recommendations from recognized organizations in the field of pet nutrition, including, but not limited to, government agencies such as the U.S. Food and Drug Administration's Center for Veterinary Medicine and the Association of American Feed Control Officials.

[0048] As used herein, the terms "food," "food composition," "diet," or "foodstuff" refer to foodstuffs, meals, dietary supplements, liquids, or materials that may contain proteins, carbohydrates, and / or fats used by an organism to sustain growth, repair, and life processes and to provide energy. Foods may also contain supplemental substances or additives such as minerals, vitamins, and seasonings (see Merriam-Webster's Collegiate Dictionary, 10th Edition, 1993).

[0049] As used herein, the terms "customized feed / food" or "individualized feed / food" refer to a feed / food that is tailored, in whole or in part, to each user individually to achieve sustained changes in eating behavior that are beneficial to health. Customization or individualization can generally be based on multiple criteria, such as the user's specific needs, preferences, habits, health and activity status, restrictions, eating habits, cooking preferences, or specific recommendations.

[0050] The term "carbohydrate source" includes, for example, but is not limited to, grains, cereals, corn, wheat, rice, oats, corn grits, sorghum, sorghum (milo), wheat bran, oat bran, amaranth, durum wheat, semolina, or mixtures thereof.

[0051] As used herein, the term "fat" encompasses any food-acceptable fat(s) and / or oil(s), regardless of their consistency at room temperature, i.e., whether the "fat" exists in an essentially fluid or an essentially solid form. A fat-containing composition according to the present disclosure may contain fat of animal and / or vegetable origin. The fat can be provided by any of a variety of sources known to those skilled in the art. Vegetable fat sources include, but are not limited to, wheat, sunflower, safflower, rapeseed, olive, borage, flaxseed, peanut, blackcurrant seed, cottonseed, wheat germ, corn germ, algae oil, and oils derived from these and other vegetable fat sources. Animal fat sources include, but are not limited to, chicken fat, turkey fat, beef tallow, duck fat, pork fat, lamb fat, etc., fish oil, krill oil, or any meat, meat by-product, seafood, dairy product, egg, etc. The fat content of a food product can be determined by any method known to those skilled in the art. The fat source may comprise or consist essentially of a mixture of fatty acids.

[0052] As used herein, the terms "fat," "oil," and "lipid" are synonymous and include mixtures of fats or oils. Animal fats, as well as vegetable and / or seafood oils, can be used. Any commercially available source of animal, vegetable, or seafood fat can be tested. Vegetable oils are typically canola oil, soybean oil, corn oil, olive oil, sunflower oil, linseed oil, peanut oil, palm oil, palm kernel oil, safflower oil, rapeseed oil, cottonseed oil, coconut oil, etc. Typical animal fats are beef tallow (including beef fat), pork fat (including pork lard), poultry fat (including chicken fat, turkey fat, duck fat, and combinations thereof), etc. Seafood oils are typically tuna oil, sardine oil, salmon oil, herring oil, anchovy oil, fish oil, etc. Fats derived from animals, plants, or marine sources, or produced by animals and plants, are also included herein.

[0053] As used herein, the term "fat composition" or "fat-containing composition" refers to any composition that includes at least one lipid, and in particular at least one fatty acid.

[0054] As used herein, the term "core" or "core matrix" refers to the particulate pellets of a kibble, which are typically formed from a core matrix of ingredients and have a moisture or water content of less than about 12% by weight. The particulate pellets may be coated to form a coating on the core, which may be a coated kibble. The core may be uncoated or partially coated. Pre-fabricated dry food compositions, such as kibbles and / or the core matrix of a kibble, may include a starchy material, a protein material, and mixtures and combinations thereof. For example, the core may include a core matrix of protein, carbohydrate, and fat.

[0055] As used herein, the term "coating" refers to a partial or complete covering of a pre-fabricated dry food composition; for example, in the case of a pre-fabricated dry food composition in the form of a kibble, it refers to covering at least a portion of the surface, e.g., the surface of a pre-fabricated dry food composition characterized by the presence of a core and a coating that at least partially covers the core. In one example, the core can be partially covered with a coating, such that only a portion of the core is covered and a portion of the core is uncovered and exposed. In another example, the core can be completely covered with a coating, such that the entire core is covered and not exposed. Thus, a coating can cover from a negligible amount up to the entire surface. A coating can also be coated on top of another coating, such that layered coatings can exist. For example, the core can be completely coated with coating A, and coating A can be completely coated with coating B, so that coating A and coating B each form a layer.

[0056] As used herein, the term "food additive" or "dietary supplement" is to be construed in its broadest and most non-limiting sense to include any type of substance intentionally added to foodstuffs to produce a particular desired effect.

[0057] As used herein, the term "wet food" or "wet food composition" generally refers to a food composition having a moisture content of 30% or more, or more than 40% by weight, based on the total weight of the food composition. Preferably, the wet food composition has a moisture content of less than 90% by weight, based on the total weight of the food composition. Generally, wet food is the end product of a process that includes a final sterilization step (instead of a drying step). For example, wet food consists of chunks in chunk form, more specifically, in gravy form. For example, wet food is composed of chunks in chunk and gravy, chunk-in-jelly, loaf, mousse, terrine, and bite form. "Chunk and gravy" products include preformed meat particles prepared by making a meat emulsion, forcing the meat emulsion through a muzzle under pressure, and then cooking. The cooked meat product is diced into chunks and finally mixed with gravy or sauce. The two components are then filled into a container, usually a can or pouch, seamed or sealed, and sterilized. In contrast to ground loaf, chunk and gravy compositions have physically separated, individual chunks (i.e., pieces of ground meat and grain) during preparation. These individual particles reside in a gravy-type liquid in the final container. When served, the chunk and gravy product flows out of the can and can be easily mixed with other dry products. While chunk and gravy products allow for better integrity of the individual ingredients, the uneven blending of chunk and gravy products may not be appealing to consumers. Wet food compositions are generally packaged in containers such as cans and are considered "wet" in appearance due to the moisture content contained therein. Two types of wet compositions are commonly known in the art. The first is known in the art as "ground loaf." Loaf products are typically prepared by contacting a mixture of ingredients under heat to produce a substantially homogeneous, intracellular honeycomb-type mass or "ground loaf." The ground loaf mass is then filled into a cylindrical container, such as a can. When packaged, the ground loaf takes the shape of the container, necessitating cutting the ground loaf when feeding to pets.The wet food composition is preferably packaged so that the consumer can identify the ingredients of the food from the packaging and verify that it is suitable for the particular pet in question. The packaging can be metal, plastic, paper, or card.

[0058] As used herein, the terms "semi-moist food" or "semi-moist food composition" generally refer to a food composition having an intermediate moisture content of about 12% to about 30% relative to the total weight of the food composition. Therefore, such semi-moist food compositions are generally the end products of processes that can achieve moisture content values ​​intermediate between dry and moist foods. In some embodiments, the processes may include adding a humectant. In some embodiments, the processes include an extrusion step followed by a superheated steam (SHS) treatment step. In some embodiments, semi-moist food products according to the present disclosure contain more than 12% moisture by weight, up to 30% moisture by weight, relative to the total weight of the food composition. Illustratively, semi-moist food compositions have a moisture content of 11% to 25% moisture by weight, and / or a water activity of 0.64 to 0.75, preferably both, relative to the total weight of the food composition.

[0059] As used herein, the term "dry food" or "dry food composition" generally refers to a food or composition having a moisture content of less than 12% by weight relative to the total weight of the food composition, and generally less than 7% by weight relative to the total weight of the food composition. In preferred embodiments of the present disclosure, dry foods according to the present disclosure have a moisture content of up to 12% by weight relative to the total weight of the composition and / or food under consideration. This may include all subranges, such as up to 12%, 11%, 10%, 9%, 8%, 7%, 6%, and 5%. In some embodiments, the dry food has a moisture content of 7% or less by weight, e.g., 5% by weight, relative to the total weight of the composition. In preferred embodiments, the dry food has a moisture content of more than 3% by weight relative to the total weight of the composition. While not exhaustive, dry food compositions can be produced by combining and kneading ingredients to create a consistent, cookable dough.

[0060] As used herein, unless otherwise specified, the terms "heating" or "heating step" generally refer to any heating protocol that elevates the temperature of a food product or composition or maintains the temperature of a food product or composition above a reference temperature, such as ambient temperature.

[0061] Unless otherwise specified, the term "ambient temperature" refers to the temperature at which the dry food composition is provided. "Ambient temperature" is typically a temperature in the range of about 15° C. to about 25° C. Thus, in the context of methods for preparing animal food according to the present disclosure, it will be readily understood that this term can vary depending on the preparation location.

[0062] As used herein, the terms "palatability" or "palatable" refer to something that is desirable to the palate or taste. Furthermore, as used herein, the terms "palatability" or "palatability" refer to the degree to which an animal food, particularly a pet food, appeals to an animal's taste or palate. This is suitable for measurement in feeding trials, such as discrimination or ranking tests. In certain embodiments, "palatability" can refer to the relative preference of one food over another. For example, if an animal prefers one of two or more foods, the preferred food is more "palatable" and has "enhanced palatability" or "improved palatability." In certain embodiments, the relative preference of one food compared to one or more other foods can be determined, for example, by relative consumption of the foods or other suitable measure of preference indicative of palatability, e.g., in a side-by-side random choice comparison.

[0063] The term "food additive substance" may encompass "palatability enhancer substances," "olfactory substances," and / or "tastants," or combinations thereof. The term "food additive substance" may include one or more palatability enhancer substances. The term "food additive substance" may include one or more olfactory substances. The term "food additive substance" may include one or more tastants. The terms "palatability enhancer product," "tastant," and "olfactory substance" refer to any compound, composition, formulation, or other material (e.g., palatant) useful for increasing the appeal and palatability of edible compositions, such as food compositions, supplements, and pharmaceuticals. Thus, for example, such odorants can contribute to initial appeal, continued consumption, or palatability upon repeated offerings, or any combination thereof. Such substances may include liquid and / or powdered palatability substances.

[0064] The term "olfactory substance" or "olfactory compound" refers to a compound(s), composition(s), formulation(s), or other substance capable of providing an odor or scent at room temperature. In one embodiment, "olfactory substance" refers to an odorant presented as a liquid, jelly, foam, oil, gel, solid, fragrance cocktail, patch, powder, alcohol, fat, tablet, or other suitable expression. In some embodiments, the odorant may be in a liquid form, such as in the form of a solution or suspension. In other embodiments, the odorant may be in a solid form, such as in powder form.

[0065] The term "tastant" refers to a compound(s), composition(s), formulation(s), or other substance that can produce a taste sensation by activating taste receptor cells (TRCs), thereby including one or more of the five basic tastes (sweet, bitter, umami, sour, and salty). Such tastants can be organic or inorganic and are generally water-soluble.

[0066] 2. Coating compositions for animal food The animal food compositions of the present disclosure advantageously exhibit improved palatability and customizability. In a non-limiting embodiment, the animal food composition is a dry animal food composition comprising a core suitable for animal consumption and a coating. In certain embodiments, the coating comprises a first coating of a fat-containing composition and a second coating of at least one food additive substance.

[0067] 2.1 First Coating of Fat-Containing Composition In certain embodiments, the dry food composition core can be in the form of a kibble, and a first coating is formed on the kibble. In a non-limiting embodiment, the first coating comprises a fat-containing composition comprising a fat in dry matter (FDM) in the range of about 0.5% to about 10% by weight of the total fat-containing composition.

[0068] According to one embodiment, the fat-containing composition may comprise at least about 0.5% FDM by total weight of the fat-containing composition and less than about 10%, 9%, 8%, 7%, 6%, or 5% FDM by total weight of the fat-containing composition. According to one embodiment, the fat-containing composition may comprise at least about 1%, 2%, 3%, or at least 4% FDM by total weight of the fat-containing composition and less than about 10% FDM by total weight of the fat-containing composition.

[0069] In a more specific example, the fat-containing composition may comprise at least about 1% FDM by total weight of the fat-containing composition and less than about 8% FDM by total weight of the fat-containing composition.

[0070] In a more specific example, the fat-containing composition may comprise at least about 1% FDM by total weight of the fat-containing composition and less than about 5% FDM by total weight of the fat-containing composition.

[0071] In other embodiments, the first coating comprises a fat-containing composition comprising FDM in the range of about 0.5% to about 8%, about 2% to about 8%, or about 3% to about 8% of the total weight of the fat-containing composition.

[0072] According to one embodiment, the fat-containing composition may comprise one or more fat components selected from poultry fat, chicken fat, turkey fat, pork fat, lard, tallow, beef tallow, lind fat, vegetable oil, corn oil, soybean oil, cottonseed oil, palm oil, algae oil, copra, insect oil, ostrich oil, palm kernel oil, linseed oil, canola oil, rapeseed oil, fish oil, herring oil, anchovy oil, and / or olestra. In a more specific embodiment, the fat-containing composition may comprise one or more fat components selected from lind fat, pork fat, poultry fat, and lard fat.

[0073] Fatty acids that may be considered part of the fat-containing composition may include essential fatty acids (EFAs), non-essential fatty acids, and / or those that may occur in nature (including saturated or unsaturated fatty acids having about 10 or more carbons, e.g., about 10 to about 20 carbons). Examples of such fatty acids include omega-8, omega-6, and omega-3 fatty acids, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid, as well as oleic acid, linoleic acid, linolenic acid, arachidic acid, and arachidonic acid, and / or other long-chain polyunsaturated fatty acids having a carbon chain length of at least about 18, most commonly about 18 to about 22 carbon atoms, and at least two olefinic double bonds in the carbon chain.

[0074] The fatty acids according to the present disclosure can comprise or consist of isolated fatty acids or mixtures of fatty acids, for example, a mixture of different fatty acids selected from oleic acid, palmitic acid, linoleic acid, stearic acid, and / or linolenic acid.

[0075] For example, a fat-containing composition according to the present disclosure comprising at least about 0.5% fat on dry matter (FDM) of the total weight of the fat-containing composition can be further characterized in that the fat comprises or consists of a fatty acid or a mixture of at least two fatty acids, which may differ in one or more of the following properties, for example: (i) the length of the aliphatic tail; (ii) the position of one or more double bonds between carbon atoms, if present in the fatty acid; and (iii) the arrangement of the two carbon atoms attached next to either side of the double bond.

[0076] In certain embodiments, the first coating can partially cover the core of the dry food composition, while in other embodiments, the first coating can completely cover the core of the dry food composition.

[0077] 2.2 a second coating of at least one food additive substance; In certain embodiments, the second coating comprises at least one food additive substance in liquid or powder form. In certain embodiments, the food additive substance can improve the safety, freshness, taste, palatability, texture, or appearance of the food. By way of non-limiting example, such food additive substances can be selected from processing agents (e.g., acids, acidity regulators, amino acids, anticaking agents, antifoaming agents, bleaching agents, bulking agents, chelating agents, emulsifiers, flour treatment agents, glazing agents, humectants, pH adjusters, tracer gases, thickeners, stabilizers, etc.), preservatives (e.g., antioxidants, antimicrobial agents, etc.), sensates (e.g., colorants, color retention agents, flavoring agents, food additive substances, sweeteners, etc.), and mixtures thereof.

[0078] In certain embodiments, food additive substances can improve the nutritional properties of foods, such as by restoring nutrients lost or degraded during production, by enhancing or fortifying certain foods to compensate for nutritional deficiencies, by adding nutrients to food replacements, by treating or preventing a medical condition, or more generally by providing some health benefit.

[0079] By way of non-limiting example, such food additives may be selected from palatability enhancers, antibiotics, botanicals, drugs, probiotics, prebiotics, essential fatty acids, vitamins, minerals, proteins, protein hydrolysates, immunoglobulins, any cocktail of active compounds, and mixtures thereof.

[0080] The antibiotic may be selected from, but is not limited to, amoxicillin / clavulanic acid, gentamicin, chloramphenicol, sulfamethoxol, tetracycline, cephalexin, clindamycin, enrofloxacin, metronidazole, and combinations thereof.

[0081] The botanical materials may be selected from, but are not limited to, flowers, essential oils, herbs, roots and bark, spices, fruits and vegetables, bittering agents, teas such as curcumin, aloe vera, green tea, lycopene, beta-carotene, yucca, and combinations thereof.

[0082] Probiotics may be selected from, but are not limited to, Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, Bacillus, and combinations thereof.

[0083] Prebiotics can be selected from, but are not limited to, fructooligosaccharides (FOS), mannooligosaccharides (MOS), xylooligosaccharides (XOS), beta-glucans, and combinations thereof.

[0084] The essential fatty acids may be selected from, but are not limited to, eicosapentaenoic acid (EPA), docosahexanoic acid (DHA), and combinations thereof.

[0085] Vitamins may be selected from, but are not limited to, vitamin A, vitamin C, vitamin D, vitamin E, thiamine, riboflavin, pantothenic acid, vitamin B6 (pyridoxine), vitamin B12, niacin, folic acid, choline, and combinations thereof.

[0086] Minerals may be selected from, but are not limited to, calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, manganese, copper, and combinations thereof.

[0087] In certain embodiments, the food additive substance includes one or more palatability enhancer substances. As an example, in one embodiment, the second coating comprises at least one palatability enhancer substance in powder or liquid form. In a more specific example, the second coating comprises a palatability enhancer substance in powder form and a palatability enhancer substance in liquid form.

[0088] In certain embodiments, the palatability enhancer substance may be one or more olfactory substances, and the palatability enhancer substance in liquid form may be the same as the palatability enhancer substance in powder form, hi other embodiments, the palatability enhancer substance in liquid form is different from the palatability enhancer substance in powder form.

[0089] In one embodiment, at least one of the palatability enhancer substance in powder form or the palatability enhancer substance in liquid form is specific to the animal being fed, while in another embodiment, both may be specific to the animal being fed.

[0090] Other coatings can be applied over the coatings so that a layer of the coating can be present on all or part of the surface of the dry food composition. For example, the dry food composition can be completely coated with a first coating (e.g., a fat-containing composition), and the first coating can be completely coated with a second coating (e.g., a palatability enhancer material in powder form), such that the first and second coatings each form separate layers. Alternatively, the dry composition can be partially coated with a first coating, and the first coating can be partially coated with a second coating.

[0091] Additional coatings, particularly multiple coatings, can be added, such as a third, fourth, fifth, sixth, etc., up to the desired number of coatings. In one embodiment, each can form a separate layer. In another embodiment, each can form a partial layer. In one embodiment, multiple coatings can form a single layer, and each layer can be formed from one or more coatings.

[0092] This disclosure is not intended to be limiting with respect to the number of coatings and layers that are intended to be applied to the surface of the dry food composition.

[0093] 2.3 palatability enhancer substances As mentioned above, the present disclosure includes a variety of different food additive substances in various coating layers. In certain embodiments, the food additive substances may include one or more palatability enhancer substances. The palatability enhancer substances may include one or more odorants, tastants, or combinations thereof.

[0094] Furthermore, as described above, the second coating for the animal food comprises a palatability enhancer material in powder form and a palatability enhancer material in liquid form. In one embodiment, the palatability enhancer material in powder form is the same as the palatability enhancer material in liquid form. In another embodiment, the palatability enhancer material in powder form is different from the palatability enhancer material in liquid form.

[0095] By way of example, examples of palatability enhancer substances in powder form may include proline, hydroxyproline, glutamic acid, aspartic acid, arginine, cystine, glutamine, isoleucine, lysine, threonine, histidine, alanine, glycine, valine and ornithine, adenosine monophosphate (AMP), guanosine monophosphate (GMP), inosine monophosphate (IMP), uridine monophosphate (UMP), cytidine monophosphate (CMP), xanthosine monophosphate (XMP), anisole, ethyl vanillin; vanillin, indole, pyrazine, 2-methylthiophene, 2,6-dimethylpyrazine, theanine.

[0096] As another example, exemplary palatability enhancer substances in liquid form include acetic acid; propanoic acid; butyric acid; 3-methylbutyric acid; hexanoic acid; citric acid; tartaric acid; fumaric acid; lactic acid; hexamic acid; acetaldehyde; 3-methylbutanal; pentanal; heptanal; octanal; benzaldehyde, pentanol; 2-ethylhexanol; 2,3-butanediol, 1,5-octadien-3-ol; acetone, furfural, 2-methyl-3-furanthiol, 2-furanmethanethiol, 3-mercapto-2-pentanone, ethylfuranone, 2,4-decadienal, and 2,3-butanedione. , di-(2-methyl-3-furyl)-disulfide, butanone, 2-heptanone; 1,5-octadien-3-one, 2-pentylfuran; 2-ethylfuran; 2,5-dimethylfuran; 2-[(methyldithio)methyl]-furan; 2-(2-propenyl)-furan, furanmethanol, thymol, carvacrol, 2,3-pentanedione, 4-hydroxy-3(2H)-furanone, 2,5-dimethylpyrazine; ethylpyrazine, methyl ethyl disulfide; dimethyl trisulfide; methyl-2-methyl-3-furyl disulfide, 2-acetylthiazole.

[0097] In certain embodiments, a palatability enhancer substance according to the present disclosure may be or may include one or more non-volatile compounds. In another embodiment, a food additive substance may be or may include one or more volatile compounds. In another embodiment, a palatability enhancer substance may be or may include a mixture of one or more volatile compounds and one or more non-volatile compounds. Non-volatile compounds are related to taste (i.e., detected by the tongue), volatile compounds are compounds related to aroma and affect the aroma of food (i.e., compounds detected by the nose), and some compounds fall into both categories. The combination of both taste and aroma imparts flavor to food. Thus, flavoring agent, as used herein, encompasses both the taste and aroma of a food ingredient.

[0098] In one embodiment, the palatability enhancer substance may comprise one or more olfactory substances, tastants, or a combination thereof. In certain embodiments, the palatability enhancer substance may comprise at least one olfactory compound. In other embodiments, the palatability enhancer substance may comprise at least one tastant compound. In other embodiments, the palatability enhancer substance may comprise at least one olfactory compound and at least one tastant compound. In other embodiments, the palatability enhancer substance may comprise multiple olfactory compounds and multiple tastant compounds.

[0099] In one embodiment of the present disclosure, the palatability enhancer substance may comprise water, hydrolysate, and blended oil. The term "hydrolysate" is understood to mean a chemically heterogeneous mixture of polypeptides and free amino acids, with at least 85% of the amino acid content being made up of oligopeptide chains, polypeptide chains (less than 18 kD), and free amino acids.

[0100] In one embodiment of the present disclosure, the palatability enhancer substances may include powdered ingredients such as biological extracts, dried yeast, yeast extract, liver powder, pyrophosphates, phosphates, phospholipids, peptones, and combinations thereof, as well as cheese, soy sauce, and the like.

[0101] In another embodiment, the palatability enhancer substance may comprise a viable microorganism or fraction thereof.

[0102] According to one embodiment of the present disclosure, the palatability enhancer substance (e.g., an odorant) may be, but is not limited to, a liquid, a paste, a powder, an encapsulated substance, a scratch-and-sniff pad, or other equivalent.

[0103] 2.3.1 olfactory substances In certain embodiments, olfactory substances may include flavoring agents, chemical molecules, aroma agents, extracts (e.g., yeast), digests, hydrolysates (e.g., poultry liver), protein components (e.g., poultry meal), carbohydrate foods (e.g., rice flour), powders, etc. For example, olfactory substances may include fragrances such as food flavors, odor masking agents, and mixtures thereof, e.g., flavoring compounds, and precursors of the above. According to one embodiment of the present disclosure, the olfactory substance may be selected from flavoring agents, fragrances, chemical molecules, aroma agents, extracts, digests, hydrolysates, protein components, carbohydrate foods or powders, or any aroma component known to one skilled in the art.

[0104] According to one embodiment of the present disclosure, the olfactory substance may have the smell or aroma of, or a similar smell or aroma to, one or more of meat, poultry, fish, marine life, mollusks, shellfish, cheese, bacon, butter, cream, game, gravy, rabbit, turkey, poultry, rodents, mice, birds, plants, yeast, seafood, and / or extracts of any one or more thereof.

[0105] An odorant may comprise at least one olfactory compound or alternatively two or more ("plurality") olfactory compounds.

[0106] In certain embodiments, the olfactory substance is acetic acid, propanoic acid, butyric acid, 3-methylbutyric acid, hexanoic acid, citric acid, tartaric acid, fumaric acid, lactic acid, hexamic acid, butyl hexanoate, heptyl formate, ethyl decanoate, ethyl caprylate, acetaldehyde, 3-methylbutanal, pentanal, heptanal, octanal, benzaldehyde, anisole, pentanol, 2-ethylhexanol, 2,3-butanediol, thymol, carvacrol, 1,5-octadiene- 3-ol, acetone, 2,3-pentanedione, 2-piperidione, 2-heptanone, 1,5-octadien-3-one, ethyl vanillin, vanillin, pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-methyl-6-(methio)-pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, ethylpyrazine, 2-pentylfuran, 2-ethylfuran, 2,5-dimethyl furfuran, 2-[(methyldithio)methyl]-furan, 2-(2-propenyl)-furan, 2-furanmethanol, 4-hydroxy-3(2H)-furanone and alkyl-substituted 4-hydroxy-3(2H)-furanone compounds, indole, furfural, sulfurol, 2-acetylpyridine, 2,3-dihydrothiophene, 2-methylthiophene, 3-methylthiophene, 2,5-dimethylthiophene, dihydro-2-methyl-3(2H)-thiophene, benzo[b]thiophene Phen-4-ol, 5-methyl-2-thiophenecarboxaldehyde, methyl ethyl disulfide, dimethyl trisulfide, methyl-2-methyl-3-furyl disulfide, 2-methyl-1-ethylpyrrolidine, 2-acetylthiazole, 4-methylthiazole, 2-ethylthiazole, theanine, glutamine, tea, 2-methyl-3-furanthiol, 2-furanmethanethiol, 3-mercapto-2-pentanone, ethyl furanone, 2,4-decadienal, 2,The amino acid may be selected from 3-butanedione, di-(2-methyl-3-furyl)-disulfide, proline, hydroxyproline, glutamic acid, aspartic acid, arginine, cystine, glutamine, isoleucine, lysine, threonine, histidine, alanine, glycine, valine, ornithine, adenosine monophosphate (AMP), guanosine monophosphate (GMP), inosine monophosphate (IMP), uridine monophosphate (UMP), cytidine monophosphate (CMP), xanthosine monophosphate (XMP), and mixtures thereof.

[0107] Within the present disclosure, the term "alkyl" refers to a C1-C6, preferably C1-C4, more preferably C1-C3, more preferably C1-C2 linear or branched saturated alkyl moiety.

[0108] In embodiments, the alkyl substituted 4-hydroxy-3(2H)-furanone compound may be selected from 5-methyl-4-hydroxy-3(2H)-furanone; 2,5-dimethyl-4-hydroxy-3(2H)-furanone; 5-methyl-2-ethyl-4-hydroxy-3(2H)-furanone; 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone; and 2,5-diethyl-4-hydroxy-3(2H)-furanone, and mixtures thereof.

[0109] In other embodiments, the odorant can be formulated as described in WO 2010 / 018365 or WO 2021 / 087309. In another embodiment, the odorant can be selected from commercially available products such as, but not limited to, palatable solutions named D'TECH Food Additive Substance (for dogs) or C'SENS Food Additive Substance (for cats).

[0110] In another embodiment, the odorant may be selected from 2.5-dimethylpyrazine, 4-hydroxy-3-methoxy-benzaldehyde (vanillin) and methional.

[0111] Other possible olfactory substances useful in the present disclosure include beef flavor (OF9137), chicken flavor (OF6320), and mackerel flavor (OF2257) available from Aromco Ltd, Bellfarm Industrial Park, Nutthamstead, Hertfordshire, UK, which have been found to provide excellent attractant properties when used in amounts ranging from 0.25% to 3% by weight of the total weight of the olfactory substance.

[0112] In other embodiments, an olfactory substance suitable for the present disclosure may be one of the exemplary compositions of Examples 1 to 4 described in International Publication No. WO 2010 / 018365, the contents of which are incorporated herein by reference.

[0113] In another embodiment, the olfactory compound can be selected from hexanoic acid; acetaldehyde; 2-heptanone; butyl hexanoate; heptyl formate; methylpyrazine; 2,5-dimethylpyrazine; pentanal; ethyl decanoate; heptanal; octanal; pentanol; acetone; ethyl caprylate; 3-methylbutanal; anisole; 2-ethylhexanol; 2-pentylfuran; 2,3-butanediol; benzaldehyde; ethyl vanillin; and vanillin, as described in Maoshen et al. 2016 (Optimization of key aroma compounds for dog food attractant in Animal Feed Science and Technology), the entire contents of which are incorporated herein by reference.

[0114] In another embodiment, the olfactory compound may be selected from butyric acid; 3-methylbutyric acid; 2-piperidione; 2,3-pentanedione; 2-ethyl-3,5-dimethylpyrazine; furfural; sulfurol; and indole, as described in WO 2010 / 138372, the entire contents of which are incorporated herein by reference.

[0115] In another embodiment, the olfactory compound can be selected from 2-acetylpyridine; 2-acetylthiazole and 4-hydroxy-5-methyl-3(2H)-furanone, which are described in Hautala J. (Improving the Palatability of Minitablets for Feline Medication. University of Helsinki, 2017; p72. Dissertationes Scholae Doctoralis Ad Sanitatem Investigandam; Universitatis Helsinkiensis).

[0116] In another embodiment, the olfactory compound may be selected from thymol (also known as "5-methyl-2-isopropylphenol") and carvacrol (also known as "2-methyl-5-isopropylphenol"), as described in U.S. Patent Application Publication No. 2005 / 0112259, the entire contents of which are incorporated herein by reference.

[0117] In another embodiment, the olfactory compound is selected from the group consisting of 2-ethylfuran; 2,3-dihydrothiophene; methylpyrazine; 2-furanmethanol; ethylpyrazine; 2-ethyl-5-methylpyrazine; 2-methyl-6-(methio)-pyrazine; 2.5-dimethylfuran; 2-methylthiophene; methylethyl disulfide; 2,5-dimethylpyrazine; 2-methyl-1-ethylpyrrolidine; 2-ethyl- The thiophene may be selected from 6-methylpyrazine; 2-[(methyldithio)methyl]-furan; pyrazine; 3-methylthiophene; 2-(2-propenyl)-furan; 2,6-dimethylpyrazine; dimethyl trisulfide (DMTS); 5-methyl-2-thiophenecarboxaldehyde; benzo[b]thiophen-4-ol; propanoic acid; 4-methylthiazole; 2,5-dimethylthiophene; ethyl thiazone; dihydro-2-methyl-3(2H)-thiophene; and methyl-2-methyl-3-furyl disulfide.

[0118] In another embodiment, the olfactory compound may be selected from theanine; glutamine; tea; 1,5-octadien-3-one; and 1,5-octadien-3-ol, as described in U.S. Patent Application Publication No. 2008 / 0299286, the entire contents of which are incorporated herein by reference.

[0119] In another embodiment, the olfactory compound may be selected from citric acid; tartaric acid; fumaric acid; lactic acid; acetic acid; and hexamic acid, as described in U.S. Pat. No. 3,679,429, the entire contents of which are incorporated herein by reference.

[0120] In another embodiment, the olfactory compound can be selected from alkyl-substituted 4-hydroxy-3(2H)-furanone compounds, as described in WO 2005 / 053421, the entire contents of which are incorporated herein by reference, and selected compounds: 5-methyl-4-hydroxy-3(2H)-furanone; 2,5-dimethyl-4-hydroxy-3(2H)-furanone; 5-methyl-2-ethyl-4-hydroxy-3(2H)-furanone; 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone; and 2,5-diethyl-4-hydroxy-3(2H)-furanone.

[0121] The following embodiments are not mutually exclusive and can be further combined. Thus, the odorant can include acetic acid as an odorant compound. The odorant can include propanoic acid as an odorant compound. The odorant can include butyric acid as an odorant compound. The odorant can include 3-methylbutyric acid as an odorant compound. The odorant can include hexanoic acid as an odorant compound. The odorant can include citric acid as an odorant compound. The odorant can include tartaric acid as an odorant compound. The odorant can include fumaric acid as an odorant compound. The odorant can include lactic acid as an odorant compound. The odorant can include hexamic acid as an odorant compound. The odorant can include butyl hexanoate as an odorant compound. The odorant can include heptyl formate as an odorant compound. The odorant can include ethyl decanoate as an odorant compound. The odorant can include ethyl caprylate as an odorant compound. The odorant may include acetaldehyde as an odorant compound. The odorant may include 3-methylbutanal as an odorant compound. The odorant may include pentanal as an odorant compound. The odorant may include heptanal as an odorant compound. The odorant may include octanal as an odorant compound. The odorant may include benzaldehyde as an odorant compound. The odorant may include anisole as an odorant compound. The odorant may include pentanol as an odorant compound. The odorant may include 2-ethylhexanol as an odorant compound. The odorant may include 2,3-butanediol as an odorant compound. The odorant may include thymol as an odorant compound. The odorant may include carvacrol as an odorant compound. The odorant may include 1,5-octadien-3-ol as an odorant compound. The odorant may include acetone as an olfactory compound. The odorant may include 2,3-pentanedione as an olfactory compound. The odorant may include 2-piperidione as an olfactory compound.The odorant can include 2-heptanone as the odorant compound. The odorant can include 1,5-octadien-3-one as the odorant compound. The odorant can include ethyl vanillin as the odorant compound. The odorant can include vanillin as the odorant compound. The odorant can include pyrazine as the odorant compound. The odorant can include methylpyrazine as the odorant compound. The odorant can include 2,5-dimethylpyrazine as the odorant compound. The odorant can include 2,6-dimethylpyrazine as the odorant compound. The odorant can include 2-methyl-6-(methio)-pyrazine as the odorant compound. The odorant can include 2-ethyl-3,5-dimethylpyrazine as the odorant compound. The odorant can include 2-ethyl-5-methylpyrazine as the odorant compound. The odorant can include 2-ethyl-6-methylpyrazine as the odorant compound. The odorant may include ethylpyrazine as an odorant compound. The odorant may include 2-pentylfuran as an odorant compound. The odorant may include 2-ethylfuran as an odorant compound. The odorant may include 2,5-dimethylfuran as an odorant compound. The odorant may include 2-[(methyldithio)methyl]-furan as an odorant compound. The odorant may include 2-(2-propenyl)-furan as an odorant compound. The odorant may include 2-furanmethanol as an odorant compound. The odorant may include 4-hydroxy-3(2H)-furanone as an odorant compound. The odorant may include an alkyl-substituted 4-hydroxy-3(2H)-furanone compound as an odorant compound. The odorant may include indole as an odorant compound. The odorant may include furfural as an odorant compound. The odorant may include sulfurol as an odorant compound. The odorant may include 2-acetylpyridine as an olfactory compound. The odorant may include 2,3-dihydrothiophene as an olfactory compound. The odorant may include 2-methylthiophene as an olfactory compound.The odorant may include 3-methylthiophene as the odorant compound. The odorant may include 2,5-dimethylthiophene as the odorant compound. The odorant may include dihydro-2-methyl-3(2H)-thiophene as the odorant compound. The odorant may include benzo[b]thiophen-4-ol as the odorant compound. The odorant may include 5-methyl-2-thiophenecarboxaldehyde as the odorant compound. The odorant may include methyl ethyl disulfide as the odorant compound. The odorant may include dimethyl trisulfide as the odorant compound. The odorant may include methyl-2-methyl-3-furyl disulfide as the odorant compound. The odorant may include 2-methyl-1-ethylpyrrolidine as the odorant compound. The odorant may include 2-acetylthiazole as the odorant compound. The odorant may include 4-methylthiazole as the odorant compound. The odorant may include 2-ethylthiazole as an odorant compound. The odorant may include theanine as an odorant compound. The odorant may include glutamine as an odorant compound. The odorant may include tea as an odorant compound.

[0122] In addition, those skilled in the art can find lists of active ingredients that can be used in olfactory substances suitable for implementing the present disclosure in databases provided by various specialized pet food associations, such as AAFCO (Association of American Feed Control Officials) or FEDIAF (Federation of European Pet Food Industry Associations).

[0123] According to one embodiment of the present disclosure, the olfactory substance may comprise an olfactory compound, as described above, formulated with at least one formulation component (liquid, solid, powder, or paste) to provide a suitable consistency. Suitable formulation components may include water, oil, flour, starch, or carbohydrates such as maltodextrin.

[0124] An odorant may comprise at least one olfactory compound as defined above, or may comprise two or more ("plurality") olfactory compounds. According to one embodiment of the present disclosure, the food additive substance may comprise a mixture of the compounds listed above, particularly a mixture comprising 2, 3, 4, 5, 6 or more of any of the compounds listed above, up to 11, 12, 13, 14 or 15.

[0125] 2.3.2 Taste substances In addition to odorants, the presently disclosed subject matter also provides tastants. While certain odorants can be used as tastants, many more tastants are contemplated by the present disclosure.

[0126] Taste products may contain at least one taste compound, as defined below; alternatively, they may contain more than one ("multiple") taste compounds.

[0127] In certain embodiments, the palatability enhancer substance may be a taste compound selected from proline, hydroxyproline, glutamic acid, aspartic acid, arginine, cystine, glutamine, isoleucine, lysine, threonine, histidine, alanine, glycine, valine, ornithine, adenosine monophosphate (AMP), guanosine monophosphate (GMP), inosine monophosphate (IMP), uridine monophosphate (UMP), cytidine monophosphate (CMP), xanthosine monophosphate (XMP), and mixtures thereof.

[0128] In other embodiments, the tastant may be selected from the following: (-)-hematoxylin, (+)-4β-hydroxyhernandulcin, (+)-dihydroquercetin 3-acetate, (+)-hematoxylin, (±)-chiro-inositol, (1-{4-[(hydroxyimino)methyl]cyclohex-3-en-1-yl}ethylidene)(methoxy)amine, (2R,4R)-monatin (monosodium salt), (2S,4aS,7R,8aS)-(-)-2-(3'-hydroxy-4'-methoxyphenyl)-9,9-dimethyltetrahydro -5H-4a,7-methano-4H-1,3-benzoxathiane, (4-bromophenyl)sulfamic acid sodium salt, (E)-3-(4-methoxybenzoyl)acrylic acid, (NE)-N-[(4-methylcyclohexa-1,4-dien-1-yl)methylidene]hydroxylamine, (NE)-N-[[4-(1-methoxyethyl)cyclohexa-1,3-dien-1-yl]methylidene]hydroxylamine, (NE)-N-[[4-(1-methoxyethyl)cyclohexa-1,4-dien-1-yl]methylidene]hydroxylamine, 5,7-dihydroxy-2-(4-hydroxyphenyl)-6-methoxy-4-oxo-2,3-dihydrochromen-3-yl]acetate, 1,2-butanediol, 1,2-propanediol, 1,3-benzodioxane derivatives, 1,3-benzodioxane isovanillyl, 1,3-cyclohexadiene, 1,4-dimethyl-, 1,3-dithian-5-ylsulfamic acid sodium salt, 1',4',6'-trichlorosucrose, 1,4-anhydroglucitol, 1,4-anhydromannitol, 1,4-anhydroribitol, 1,4-anhydroxylitol, 1,4-Benzodioxane isovanillyl, 1',4'-dichlorosucrose, 1,5-anhydrogalactitol, 1,5-anhydroglucitol, 1,5-anhydromannitol, 1,5-dimethyl-2-phenyl-3-oxo-4-pyrazolidinylsulfamic acid sodium salt, 1',6'-dichlorosucrose, 1,6-dichloro-1,6-deoxy-D-fructofuranose, 1',6'-di-O-methylsucrose, 1,6-di-S-1,6-dithio-D-fructofuranose, 1,9-dicarboxylic acid, 2,3,4,4a,9,9a-hexahydro-1,4a-Dimethyl-1H-fluorene, 1-{4-[(hydroxyimino)methyl]cyclohex-3-en-1-yl}ethan-1-one, 1-aminocyclobutane-1-carboxylic acid, 1'-chlorosucrose, 1-cyclohexane-1-carboxaldehyde oxime, 1-cyclopentene-1-carboxaldehyde oxime, 1'-deoxysucrose, 1H-indazol-6-ylguanidine acetic acid derivative 1, 1H-indazol-6-ylguanidine acetic acid derivative 2, 1-methyl-1,3-cyclohexadiene, 1-methylcyclohex Sucrose, 1'-O-methylsucrose, 1-phenylsulfonyl-3,4,6-trimethyl-3-cyclohexenecarboxylic acid, 1-phenylsulfonyl-3,4-dimethyl-3-cyclohexenecarboxylic acid, 1-phenylsulfonyl-4,6-dimethyl-3-cyclohexenecarboxylic acid, 1-phenylsulfonyl-4-methyl-3-cyclohexenecarboxylic acid, 2-(3,4-dihydroxybenzoyl)benzoic acid, 2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-6-methoxy-3,4-dihydro-2H-1-benzopi Ran-4-one, 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-6-methoxy-4-oxo-3,4-dihydro-2H-1-benzopyran-3-yl acetate, 2-(3-hydroxy-4-methoxybenzoyl)benzoic acid, 2-(3-hydroxy-4-methoxyphenoxymethyl)benzoic acid, 2-(3-hydroxy-4-methoxyphenyl)-1,3-benzodioxan-4-one, 2-(3-hydroxy-4-methoxyphenyl)-1,3-benzodioxole, 2-(3-hydroxy-4-methoxyphenyl)-1 ,3-Benzothioxan-4-one, 2-(3-hydroxy-4-methoxyphenyl)-1,3-benzoxathiol, 2-(3-hydroxy-4-methoxyphenyl)-2,3-dihydro-1,4-benzodithiin, 2-(3-hydroxy-4-methoxyphenyl)-2,3-dihydro-1,4-benzoxathiin-6-ol, 2-(3-hydroxy-4-methoxyphenyl)-2,3-dihydro-1,4-benzoxathiin, 2-(3-hydroxy-4-methoxyphenyl)-2,3-dihydro-1,4-benzoxathiin S,S-Dioxide, 2-(3-hydroxy-4-methoxyphenyl)-2,4-dihydro-1,3-benzodithiin-5-ol, 2-(3-hydroxy-4-methoxyphenyl)-2,4-dihydro-3,1-benzoxathiin-5-ol, 2-(3-hydroxy-4-methoxyphenyl)-3,4-dihydro-2H-1-benzothiopyran, 2-(3-hydroxy-4-methoxyphenyl)-4H-1,3-benzodithiin, (R)-form, 2-(3-hydroxy-4-methoxyphenyl)-4H-1,3-benzodithiol , 2-(3-hydroxy-4-methoxyphenyl)-4H-1,3-benzoxathiin, 2-(3-mercapto-4-methoxyphenyl)-4H-3,1-benzoxathiin, 2-(4-chlorobenzoyl)benzoic acid, 2-(4-ethoxybenzoyl)benzoic acid, 2-(4-ethylphenylsulfonyl)-3-methylbutanoic acid, 2-(4-hydroxybenzoyl)benzoic acid, 2-(4-methoxybenzoyl)benzoic acid, 2-(4-methoxyphenylthio)benzoic acid-oxide, 2-(4-methylbenzoyl)benzoic acid, 2-( 4-Methylphenylsulfonyl)-3-methylbutanoic acid, 2-(benzenesulfonyl)-3-methylpentanoic acid, 2,2-dimethyl-1-phenylsulfonylcyclopropanecarboxylic acid enantiomer 1, 2,2-dimethyl-l-phenylsulfonylcyclopropanecarboxylic acid enantiomer 2, 2',3-dihydroxy-4-ethoxydihydrochalcone, 2',3-dihydroxy-4-methoxydihydrochalcone, 2,4,6-trihydroxy-3-[3-(3-hydroxy-4-methoxyphenyl)-1-oxopropyl] -benzoic acid, 2,6-bis(trifluoromethyl)-4-pyridylsulfamic acid sodium salt, 2-[(2-{4-[(hydroxyimino)methyl]cyclohex-3-en-1-yl}propan-2-yl)oxy]acetic acid, 2-[3-(4-nitrophenoxycarboxy)phenyl]-3,1-benzoxathiane, 2-[3-(4-nitrophenylcarbamoyloxy)-4-methoxy)phenyl]-3,1-benzodioxane, 2-[3-(4-nitrophenylcarbamoyloxy)-4-methoxyphenyl]-3,1-benzoxathiane, 2-[3-(4-nitrophenylcarbonylmethoxy)-4-methoxyphenyl]-3,1-Benzoxathiane, 2-[4-(dimethylamino)benzoyl]benzoic acid, 2-amino-2-{[1-oxo-1-(propan-2-yloxy)propan-2-yl]carbamoyl}acetic acid, L-, 2-aminobenzoic acid, 2-chloropyrid-5-ylguanidine acetic acid derivatives, 2-cyanopyrid-5-ylguanidine acetic acid derivatives 1, 2-cyanopyrid-5-ylguanidine acetic acid derivatives 2, 2-cyanopyrid-5-ylguanidine acetic acid derivatives 3, 2-cyclopentyl-2-phenylsulfonylethanoic acid, 2-deoxy-fructose, 2-ethoxy- ... 2-Methoxy-5-(2-phenylethyl)phenol, 2-hydroxy-(3-hydroxy-4-methoxyphenyl)-acetophenone, 2-methoxy-5-(3-phenylpropyl)phenol, 2-methoxy-5-(phenylsulfanylmethyl)phenol, 2-methoxy-5-[2-(1,3-benzodioxol-5-yl)ethyl]phenol, 2-methoxy-5-[2-(2-methoxyphenyl)ethyl]phenol, 2-methoxy-5-[2-(2-methylphenyl)ethyl]phenol, 2-methoxy-5-[2-(3-methoxyphenyl)ethyl]phenol 2-Methoxy-5-[2-(3-methylphenyl)ethyl]phenol, 2-Methyl-2-butene, 2-Naphthylguanidine acetic acid derivatives, 2-phenylsulfonyl-2,3-dimethylbutanoic acid, 2-phenylsulfonyl-3-methylbutanoic acid, 2-phenylsulfonylbutanoic acid, 3-({[4-(ethoxycarbonyl)phenyl]carbamothioyl}amino)-3-[(1-methoxy-1-oxo-3-phenylpropan-2-yl)carbamoyl]propanoic acid, 3-({[4-(ethoxycarbonyl)phenyl]carbamothioyl}amino)-3-[(1-methoxy-1-oxo-3-phenylpropan-2-yl)carbamoyl]propanoic acid, 3-({1-[(adamantan-1-yl)formamido]ethyl}carbamoyl)-3-aminopropanoic acid, 3-(2,4-dihydro-3,1-benzoxathiin-2-yl)-6-methoxy-2-[2-(4-nitrophenyl)ethenyl]phenol, 3-(2H-1,3-benzodioxol-5-yl)-3-{[(4-cyanophenyl)carbamoyl]amino}propanoic acid, 3-(3-carbamoyl-2,4,6-tribromophenyl)propionic acid, 3-(3-hydroxy-4-methoxyphenyl)isochroman, 3-(3-hydroxy-4-methoxyphenyl)-1-(3-carboxyphenyl)propan-1-one, 3-(3-hydroxy-4-methoxyphenyl)-2,3-dihydro-1,4-benzoxathiin, (R) form, 3-(3-hydroxy-4-methoxyphenyl)-2,3-dihydro-1,4-benzoxathiin, (S) form, 3-(3-Hydroxy-4-methoxyphenyl)-3,4-dihydro-2H-1-benzopyran, 3-(4-chloroanthraniloyl)-DL-alanine, 3-(4H-3,1-benzoxathiin-2-yl)phenol, 3,3,3-trimethylpropylcarbosulfamate, 3',4'-dihydroxyphenyl-3,1-benzoxathiane, 3,4-methylenedioxyphenylguanidine acetic acid derivatives, 3,5-dibromo-2-pyridylsulfamic acid sodium salt, 3,5-dichlorophenylguanidine acetic acid derivatives 1, 3,5-dichlorophenylguanidine acetic acid derivatives 2, 3,5-dichlorophenylguanidine acetic acid derivatives 3, 3,5-dichlorophenylguanidine acetic acid derivatives 4, 3,5-dichlorophenylguanidine acetic acid derivatives 5, 3,5-dichlorophenylguanidine acetic acid derivatives 6, 3,5-dichlorophenylguanidine acetic acid derivatives 7, 3,5-dichlorophenylguanidine acetic acid derivatives Guanidine acetic acid derivative 8, 3,5-dichlorophenylguanidine acetic acid derivative 9, 3',5-dihydroxy-4'-ethoxyflavanone, 3',5-dihydroxy-4'-methoxyflavanone, 3',5-dihydroxy-4'-propoxyflavanone, 3-[(1,3-diethoxy-1,3-dioxopropan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(1,3-dimethoxy-1,3-dioxopropan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(1-cyclohexyl-2-methoxy-2-oxoethyl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(1-ethoxy-1-oxopropan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(1-methoxy-1-oxo-3-phenylpropan-2-yl)carbamoyl]-3-({[4-(methoxycarbonyl)phenyl]carbamoyl}amino)propanoic acid, 3-[(1-methoxy-1-oxo-3-phenylpropan-2-yl)carbamoyl]-3-({[4-(methylsulfamoyl)phenyl]carbamoyl}amino)propanoic acid, 3-[(1-methoxy-1-oxo-3-phenylpropane-, 2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamothioyl]amino}propanoic acid, 3-[(1-methoxy-1-oxo-3-phenylpropan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(1-methoxy-1-oxohexan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(1-methoxy-1-oxopentan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid 3-[(1-methoxy-1-oxopropan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(3-cyclohexyl-1-methoxy-1-oxopropan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(3-cyclohexyl-1-methoxy-1-oxopropan-2-yl)carbamoyl]-3-{[(4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(4-nitrophenoxy)carbonylamino]propanoic acid, 3-{[(4-acetyl 3-{[(4-carbamoylphenyl)carbamoyl]amino}-3-(3-hydroxyphenyl)propanoic acid, 3-{[(4-carbamoylphenyl)carbamoyl]amino}-3-(pyridin-3-yl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-({1-[(dicyclopropylmethyl)carbamoyl ]ethyl}carbamoyl)propanoic acid, 3-{[(4-cyanophenyl)carbamothioyl]amino}-3-[(1-phenylethyl)carbamoyl]propanoic acid, 3-{[(4-cyanophenyl)carbamothioyl]amino}-3-phenylpropanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-({1-[(dicyclopropylmethyl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(2,3-Dihydro-1H-inden-5-yl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(2-nitrophenyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(3-hydroxyphenyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(3-methoxyphenyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(3-nitrophenyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}- 3-(4-Ethylphenyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(4-hydroxyphenyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(4-methoxyphenyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(4-nitrophenyl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(naphthalen-2-yl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(quinoline -3-yl)propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-[(1,1,1-trifluoro-3-methoxy-3-oxopropan-2-yl)carbamoyl]propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-[(1-methoxy-1-oxopropan-2-yl)carbamoyl]propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-[(1-phenylethyl)carbamoyl]propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-[ (2-Methoxy-2-oxo-1-phenylethyl)carbamoyl]propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-[(3-hydroxy-1-methoxy-1-oxopropan-2-yl)carbamoyl]propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-[(3-hydroxy-1-oxo-1-propoxypropan-2-yl)carbamoyl]propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-{[1-methoxy-1,3-dioxo-3-({1,3,3-Trimethylbicyclo[2.2.1]heptan-2-yl}oxy)propan-2-yl]carbamoyl}propanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-4-phenylbutanoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-5-phenylpentanoic acid, 3-{[(4-fluorophenyl)carbamoyl]amino}-3-[(1-methoxy-1-oxo-3-phenylpropan-2-yl)carbamoyl]propanoic acid, 3-{[(4-nitrophenyl)carbamoyl]amino}-3-[(1-oxo-1 -propoxypropan-2-yl)carbamoyl]propanoic acid, 3-{[(6-carbamoylpyridin-3-yl)carbamoyl]amino}-3-(pyridin-3-yl)propanoic acid, 3-{[(6-carbamoylpyridin-3-yl)carbamoyl]amino}-3-phenylpropanoic acid, 3-{[(6-cyanopyridin-3-yl)carbamoyl]amino}-3-(pyridin-3-yl)propanoic acid, 3-{[1-(acetyloxy)-3-hydroxybutan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-{[1-(acetyloxy)-3-hydroxybutan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-{[1-(acetyloxy)-3-hydroxypropan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-{[1-(acetyloxy)-3-methylbutan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-{[1-(acetyloxy)pentan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-{[1-(acetyloxy)propan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-{[2-(acetyloxy)ethyl]carbamoyl}-3-aminopropanoic acid, 3-{[3-(acetyloxy)-1-methoxy-1-oxop propan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-amino-3-({1-[(1,1-dicyclopropylethyl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,2,3,4,4-pentamethylpentan-3-yl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,2,4,4-tetramethyl-1,1-dioxo-1lambda-6-thietan-3-yl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,2,4,4-Tetramethyl-1-oxo-1lambda-4-thietan-3-yl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,2,4,4-tetramethylcyclobutyl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,2,6,6-tetramethylcyclohexyl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,2-dimethylpropanoyl)oxy]propanoic acid propan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,3,4-trimethylpentan-3-yl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,6-dimethylcyclohexyl)formamido]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2,6-dimethylcyclohexyl)oxy]-3-methoxy-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2-cyclopropyl-3,3-dimethylbutan-2-yl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2-cyclopropylpropan-2-yl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2-ethylbutanoyl)oxy]propan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2-methylbutanoyl)oxy]propane- 2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2-methylprop-2-enoyl)oxy]propan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2-methylpropanoyl)oxy]butan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-[(2-methylpropanoyl)oxy]propan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-[(3-hydroxy-2,2,4,4-Tetramethylcyclobutyl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(3-methylbutanoyl)oxy]propan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-[(3-methylpentan-3-yl)carbamoyl]ethyl}carbamoyl)propanoic acid, 3-amino-3-({1-[(ethoxycarbonyl)oxy]-3-methoxy-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, 3-amino -3-({1-ethoxy-3-[(2-methylcyclohexyl)oxy]-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-hydroxy-3-[(2-methylbutanoyl)oxy]propan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-hydroxy-3-[(2-methylpropanoyl)oxy]propan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-hydroxy-3-[(3-methylbutanoyl)oxy]propan-2-yl}carbamoyl)propanoic acid 3-amino-3-({1-methoxy-1,3-dioxo-3-[(3,3,5-trimethylcyclohexyl)oxy]propan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-methoxy-3-[(2-methylcyclohexyl)oxy]-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, cis-form, 3-amino-3-({1-methoxy-3-[(2-methylcyclohexyl)oxy]-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, cis-form, 3-amino-3-({1-methoxy-3-[(2-methylcyclohexyl)oxy]-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, ]-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, trans, 3-amino-3-({1-methoxy-3-[(2-methylpropanoyl)oxy]-1-oxopropan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-methoxy-3-[(3-methylcyclohexyl)oxy]-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({1-methoxy-3-[(4-methylcyclohexyl)oxy]-1,3-dioxopropan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({2-[(2-methylpropanoyl)oxy]ethyl}carbamoyl)propanoic acid, 3-amino-3-({2-[(3-methylbutanoyl)oxy]ethyl}carbamoyl)propanoic acid, 3-amino-3-({3-[(2,2-dimethylpropanoyl)oxy]-1-methoxy-1-oxopropan-2-yl}carbamoyl)propanoic acid, 3-amino-3-({3-methyl-1-[(2-methylpropanoyl)oxy]butan-2-yl}carbamoyl)propanoic acid, 3-amino-3-[(1,5-dimethoxy-1,5-dioxopentan-2-yl)carbamoyl]propanoic acid, 3-amino- 3-[(1,5-dimethoxy-4-methyl-1,5-dioxopentan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-{[(tert-butoxy)carbonyl]oxy}-3-ethoxy-1,3-dioxopropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-butoxy-1-oxopropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-butoxy-3-hydroxy-1-oxopropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-cyclohexylpropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-ethoxy-1-oxohexan-2-yl)carbamoyl]propanoic acid, Panic acid, 3-amino-3-[(1-ethoxy-3-hydroxy-1-oxobutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-ethoxy-3-hydroxy-1-oxopropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-hydroxy-1-phenylpropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-methoxy-1-oxo-3-phenylbutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-methoxy-1-oxobutan-2-yl)carbamoyl]propanoic acid , 3-amino-3-[(1-methoxy-1-oxoheptan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-methoxy-1-oxohexan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-methoxy-1-oxooctan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-methoxy-1-oxopentan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-methoxy-5-methyl-1-oxohexan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-oxo-1- propoxybutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-oxo-1-propoxypentan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(1-phenoxypropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(2-methyl-1-phenylpropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(2-oxo-2-propoxyethyl)carbamoyl]propanoic acid, 3-amino-3-[(3-hydroxy-1-methoxy-1-oxobutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(3-hydroxy-1-methoxy-1-oxohexan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(3-hydroxy-1-methoxy-1-oxopropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(3-hydroxy-1-oxo-1-propoxybutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(3-hydroxy-1-oxo-1-propoxypropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(3-methyloctan-2-yl)carbamoyl]propanoic acid,3-amino-3-[(4-ethoxy-1-methoxy-1,4-dioxobutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(4-ethoxy-4-oxobutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(4-ethoxybutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(4-methoxy-4-oxobutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(5-acetamido-1-methoxy-1-oxopentan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(5-methyl 3-amino-3-[(6-acetamido-1-methoxy-1-oxohexan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(heptan-2-yl)carbamoyl]propanoic acid, 3-amino-3-{[1-({bicyclo[2.2.1]heptan-2-yl}formamido)ethyl]carbamoyl}propanoic acid, 3-amino-3-{[1-(2,2-dicyclopropylacetamido)ethyl]carbamoyl}propanoic acid, 3-amino-3-{[1-(2,2-dimethylpropanamido)ethyl]carbamoyl}propanoic acid 3-amino-3-{[1-(2-methylcyclobutanecarbonyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(2-methylcyclopropanecarbonyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(4-hydroxyphenyl)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(butanoyloxy)-3-hydroxypropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-( butanoyloxy)-3-methylbutan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(butanoyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclobutanecarbonyloxy)-3-hydroxypropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclobutanecarbonyloxy)-3-methylbutan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclobutanecarbonyloxy)butan-2-yl]carbamoyl}propanoic acid,3-Amino-3-{[1-(cyclobutanecarbonyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-Amino-3-{[1-(cyclohexylcarbamoyl)ethyl]carbamoyl}propanoic acid, 3-Amino-3-{[1-(cyclohexylformamido)ethyl]carbamoyl}propanoic acid, 3-Amino-3-{[1-(cyclohexyloxy)-3-ethoxy-1,3-dioxopropan-2-yl]carbamoyl}propanoic acid, 3-Amino-3-{[1-(cyclohexyloxy)-3-hydroxy-1-oxopeptide propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclohexyloxy)-3-methoxy-1,3-dioxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopentanecarbonyloxy)-3-hydroxypropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopentanecarbonyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopentanecarbonyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopentylformamido)ethyl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopentyloxy)-3-ethoxy-1,3-dioxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopentyloxy)-3-methoxy-1,3-dioxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopropanecarbonyloxy)-3-hydroxypropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopropanecarbonyloxy)-3-methylbutan-2-yl]carbamoyl}propane acid, 3-amino-3-{[1-(cyclopropanecarbonyloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclopropanecarbonyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(pentanoyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(phenylformamido)ethyl]carbamoyl}propanoic acid, 3-amino-3-{[1-(prop-2-enoyloxy)propan-2-yl]carbamoyl}propanoic acid,3-amino-3-{[1-(propanoyloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(propanoyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(tert-butoxy)-3-ethoxy-1,3-dioxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(tert-butoxy)-3-methoxy-1,3-dioxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-ethoxy-1,3-dioxo-3-({1 ,3,3-trimethylbicyclo[2.2.1]heptan-2-yl}oxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-hydroxy-3-(4-hydroxyphenyl)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-hydroxy-3-(propanoyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-methoxy-1,3-dioxo-3-({1,7,7-trimethylbicyclo[2.2.1]heptan-2-yl}oxy)propan-2-yl]carbamoyl}propanoic acid bamoyl}propanoic acid, 3-amino-3-{[1-methoxy-1-oxo-3-(propan-2-ylsulfanyl)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-methoxy-1-oxo-3-(propanoyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-methoxy-1-oxo-3-(propylsulfanyl)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-oxo-1-(pentyloxy)propan-2-yl]carbamoyl}propanoic acid, 3 -amino-3-{[1-oxo-1-(propan-2-yloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-oxo-1-(propan-2-yloxy)pentan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-oxo-1-(propan-2-yloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[2-(butanoyloxy)ethyl]carbamoyl}propanoic acid, 3-amino-3-{[2-(cyclobutanecarbonyloxy)ethyl]carbamoyl}propanoic acid,3-amino-3-{[2-(cyclohexyloxy)-2-oxoethyl]carbamoyl}propanoic acid, 3-amino-3-{[2-(cyclopropanecarbonyloxy)ethyl]carbamoyl}propanoic acid, 3-amino-3-{[2-(propanoyloxy)ethyl]carbamoyl}propanoic acid, 3-amino-3-{[2-methyl-3-oxo-3-(propan-2-yloxy)propyl]carbamoyl}propanoic acid, 3-amino-3-{[3-(butan-2-yloxy)-3-oxopropyl]carbamoyl}propanoic acid, 3-amino-3-{[3 -(Butanoyloxy)-1-methoxy-1-oxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-(cyclohexyloxy)-2-methyl-3-oxopropyl]carbamoyl}propanoic acid, 3-amino-3-{[3-(cyclohexyloxy)-3-oxopropyl]carbamoyl}propanoic acid, 3-amino-3-{[3-(cyclopentyloxy)-2-methyl-3-oxopropyl]carbamoyl}propanoic acid, 3-amino-3-{[3-(cyclopentyloxy)-3-oxopropyl]carbamoyl}propane acid, 3-amino-3-{[3-(ethylsulfanyl)-1-methoxy-1-oxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-(furan-2-yl)propyl]carbamoyl}propanoic acid, 3-amino-3-{[3-(tert-butoxy)-1-methoxy-1-oxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-(tert-butoxy)-2-methyl-3-oxopropyl]carbamoyl}propanoic acid, 3-amino-3-{[3-(tert-butoxy)-3-oxopropyl]carbamoyl}propanoic acid, bamoyl}propanoic acid, 3-amino-3-{[3-(tert-butylsulfanyl)-1-methoxy-1-oxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-hydroxy-1-(2-methylpropoxy)-1-oxobutan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-hydroxy-1-(2-methylpropoxy)-1-oxopropan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-hydroxy-1-(propanoyloxy)butan-2-yl]carbamoyl}propanoic acid,3-amino-3-{[3-hydroxy-1-oxo-1-(propan-2-yloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-hydroxy-1-oxo-1-(propan-2-yloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-methyl-1-(propanoyloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[, 3-Methyl-1-oxo-1-(propan-2-yloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-methyl-1-oxo-1-(propan-2-yloxy)pentan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-oxo-3-(pentan-2-yloxy)propyl]carbamoyl}propanoic acid, 3-amino-3-{[3-oxo-3-(pentan-3-yloxy)propyl]carbamoyl}propanoic acid, 3-amino-3-{[3-oxo-3-(propan-2-yl) 3-amino-3-{[4-(tert-butoxy)-1-methoxy-1,4-dioxobutan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[4-(tert-butoxy)-4-oxobutan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[4-(tert-butoxy)-4-oxobutan-2-yl]carbamoyl}propanoic acid, 3-Amino-3-{[4-oxo-4-(propan-2-yloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-4-(2-cyclohexylethylamino)-4-oxobutanoic acid, 3-amino-4-(heptylamino)-4-oxobutanoic acid, 3-amino-4-(hexylamino)-4-oxobutanoic acid, 3-amino-4-[(1-ethoxy-1-oxopropan-2-yl)amino]-4-oxobutanoic acid, 3-amino-4-[(1-hydroxy-3-phenylpropan-2-yl)amino]-4-oxobutanoic acid acid, 3-amino-4-[(2-methoxy-2-oxoethyl)amino]-4-oxobutanoic acid, 3-amino-4-[(3-cyclohexyl-1-methoxy-1-oxopropan-2-yl)amino]-4-oxobutanoic acid, 3-amino-4-[(3-methoxy-3-oxopropyl)amino]-4-oxobutanoic acid, 3-amino-4-[(4-methoxy-4-oxobutyl)amino]-4-oxobutanoic acid, 3-amino-4-[[1-(cyclopentylamino)-1-oxopropan-2-yl]amino]-4-oxobutanoic acid,3-amino-4-[[3-(4-hydroxyphenyl)-1-methoxy-1-oxopropan-2-yl]amino]-4-oxobutanoic acid, 3-amino-4-[1-(4-fluorophenyl)propan-2-ylamino]-4-oxobutanoic acid, 3-amino-4-[2-(4-fluorophenyl)ethylamino]-4-oxobutanoic acid, 3-amino-4-[2-(4-hydroxyphenyl)ethylamino]-4-oxobutanoic acid, 3-amino-4-[4-(furan-2-yl)butan-2-ylamino]-4-oxobutanoic acid, 3-amino-4-bro benzonitrile, 3-amino-4-chlorobenzonitrile, 3-amino-4-ethoxybenzonitrile, 3-amino-4-methoxybenzonitrile, 3-amino-4-oxo-4-(1-phenylpropan-2-ylamino)butanoic acid, 3-amino-4-oxo-4-(2-phenoxyethylamino)butanoic acid, 3-amino-4-oxo-4-(4-phenylbutan-2-ylamino)butanoic acid, 3-amino-4-propoxybenzonitrile, 3-aminobenzoic acid, 3-aminobenzonitrile, 3-anilino-2-styryl-3H-naphthol [1, 2-d]imidazole-5-sulfonic acid (SSN), 3-carboxamido-2,4,6-tribromo-cinnamic acid, 3-hydroxy-4-methoxybenzyl phenyl ether, 3-hydroxy-4-methoxybenzyl salicylate, 3-ketosucrose, 3-methoxy-1,3,5-estratrien-4-ol, 3-O-β-D-xylopyranoside analogue of glycyrrhizin, 3-pyridylguanidine acetic acid derivatives, 3-quinolylguanidine acetic acid derivatives, 4'-chloro-deoxy-galactosucrose, 4-(1-methoxyethyl)-1-methyl-1, 3-Cyclohexadiene, 4-(1-methoxyethyl)-1-methyl-1,4-cyclohexadiene, 4-(1-methoxyethyl)-1-methylcyclohexene, 4-(diethylamino)phenylsulfamic acid sodium salt, 4,1',4',6'-tetrabromogalactosucrose, 4,1',4',6'-tetrabromosucrose, 4,1',4',6'-tetrachlorogalactosucrose, 4,1',4',6'-tetrachlorosucrose, 4,1',4'-trichlorogalactosucrose, 4,1',6'-tribromogalactosucrose,4,1',6'-Trichloro-4'-bromosucrose, 4,1',6'-trichloro-4'-iodosucrose, 4,1',6'-trifluorosucrose, 4,1',6'-triiodosucrose, 4,1'-dichlorogalactosucrose, 4,1'-dichlorosucrose, 4,4',6'-trichlorogalactosucrose, 4,6,1',6'-tetrachlorogalactosucrose, 4,6,1',6'-tetrachlorosucrose, 4,6'-dichlorogalactosucrose, 4,6-dimethyl-2-pyridylsulfamic acid sodium salt, 4,6'- Di-O-methylsucrose, 4,6-di-O-methylsucrose, 4-1'-4'-trichlorosucrose, 4-1'-6'-tribromosucrose, 4-1'-6'-trichlorosucrose, 4-4'-6'-trichlorosucrose, 4'-bromosucrose, 4-chlorogalactosucrose, 4-chloro-1',4',6'-tribromogalactosucrose, 4'-chloro-4'-deoxysucrose, 4-chlorosaccharin, 4-chlorosucrose, 4-cyanophenylguanidine acetic acid derivatives 2, 4-cyanophenylguanidine acetic acid derivatives 3, 4 -Cyanophenylguanidine acetic acid derivatives 4, 4-cyanophenylguanidine acetic acid derivatives 5, 4-cyanophenylguanidine acetic acid derivatives 6, 4-cyanophenylguanidine acetic acid derivatives 7, 4-cyanophenylguanidine acetic acid derivatives 8, 4-cyanophenylguanidine acetic acid derivatives 9, 4-cyanophenylguanidine acetic acid derivatives 10, 4-cyanophenylguanidine acetic acid derivatives 11, 4-cyanophenylguanidine acetic acid derivatives 12, 4-cyanophenylguanidine acetic acid derivatives 13, 4-cyanophenylguanidine acetic acid derivatives 14, 4-cyanophenylguanidine Acetic acid derivatives 15, 4-cyanophenylguanidine acetic acid derivatives 16, 4-cyanophenylguanidine acetic acid derivatives 17, 4-cyanophenylguanidine acetic acid derivatives 18, 4-cyanophenylguanidine acetic acid derivatives 19, 4-cyanophenylguanidine acetic acid derivatives 20, 4-cyanophenylguanidine acetic acid derivatives 21, 4-cyanophenylguanidine acetic acid derivatives 22, 4-cyanophenylguanidine acetic acid derivatives 23, 4-cyanophenylguanidine acetic acid derivatives 24, 4-cyanophenylguanidine acetic acid derivatives 25, 4-cyanophenylguanidine acetic acid derivatives 26,4-Cyanophenylguanidine acetic acid derivatives 27, 4-Cyanophenylguanidine acetic acid derivatives 28, 4-Cyanophenylguanidine acetic acid derivatives 29, 4-Cyanophenylguanidine acetic acid-N'-sulfonyl derivatives 1, 4-Cyanophenylguanidine acetic acid-N'-sulfonyl derivatives 2, 4-Cyanophenylguanidine acetic acid-N'-sulfonyl derivatives 3, 4-Cyanophenylguanidine acetic acid-N'-sulfonyl derivatives 4, 4-Cyanophenylguanidine acetic acid-N'-sulfonyl derivatives 5, 4-Cyanophenylguanidine acetic acid-N'-sulfonyl derivatives phenyl derivative 6, 4-cyanophenylguanidine acetic acid-N'-sulfonyl derivative 7, 4-deoxy-4-halo-galactosucrose derivative 36, 4-deoxy-4-halo-galactosucrose derivative 37, 4-deoxy-4-halo-galactosucrose derivative 42, 4-deoxy-4-halo-galactosucrose derivative 43, 4-deoxy-4-halo-galactosucrose derivative 45, 4-deoxy-4-halo-galactosucrose derivative 48, 4-deoxysucrose, 4-ethenyl-1-methylcyclohexene, 4-fluoro- 1'-4'-6'-Tribromosucrose, 4-Fluoro-1'-4'-6'-trichlorosucrose, 4-Fluoro-1',4',6'-trichlorogalactosucrose, 4'-Fluorosucralose, 4-Galactosyl-kojibiose, 4'-Iodosucralose, 4-Methoxymethyl-1-methyl-1,4-cyclohexadiene, 4-Methoxymethyl-1-methylcyclohexene, 4-Methoxyphenylurea, Sodium 4-Methylcyclohexylsulfamate, 4-Nitrophenylguanidineacetic acid, 4-O-Methylsucralose Sucrose, 4-On-propyl glycoside DHC, 4'-fluoro-4-1'-6'-trichlorosucrose, 4-propoxyphenylurea, 4β,10α-dimethyl-1,2,3,4,5,10-hexahydrofluorene-4α,6α-dicarboxylic acid, 5-(2,4-dihydro-3,1-benzoxathiin-2-yl)-2-methoxyphenyl N-phenylcarbamate, 5-(2-cyclohexylethyl)-2-methoxyphenol, 5-(3,4-dihydro-2H-1-benzopyran-2-yl)-2-methoxyphenol,5-(4-Cyanoanilino)-5-oxo-4-[(2,2,2-trifluoroacetyl)amino]pentanoic acid, 5-(4H-3,1-benzoxathiin-2-yl)-2-methoxyphenol, (R)-form, 5-(benzylamino)-2-methoxyphenol, 5,6-dimethyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide, 5-[2-(2-hydroxyphenyl)ethyl]-2-methoxyphenol, 5-[2-(4-fluorophenyl)ethyl]-2-methoxyphenol, 5-[2-(4-hydroxyphenyl)ethyl]-2-methoxyphenol, (ethyl)ethyl]-2-methoxyphenol, 5-[8-(acetyloxy)-1-oxo-3,4-dihydro-1H-2-benzopyran-3-yl]-2-methoxyphenyl acetate, 5-[hydroxy(phenoxy)methyl]-2-methoxyphenol, 5-{2-[2-(hydroxymethyl)phenyl]ethyl}-2-methoxyphenol, 5-bromopyrimidine-2-carbonitrile, 5-deoxy-D-threo-hexulose, 5-ethyl-6-methyl-2,2-dioxooxathiazin-4-one, 5-indanylguanidine acetate Acid derivatives, 5-methyl-1,3,4-thiadiazol-2-ylsulfamic acid sodium salt, 5-methyl-2,2-dioxooxathiazin-4-one, 5-nitro-2-propyl-aniline, 5-thio-β-D-glucopyranose, 6,1',6'-trichlorosucrose, 6,6'-di-O-methylsucrose, 6'-chlorogalactosucrose, 6-chloro-6-deoxy-D-fructofuranose, 6-chloro-D-tryptophan, 6'-chlorosucrose, 6-deoxysucrose, 6-ethyl-5-methyl-2,2-dioxo Oxathiazin-4-one, 6-ethyl-acesulfame, 6-fluorobenzo[d]isothiazol-3(2H)-one 1,1-dioxide, 6-hydroxy-1,1-dioxo-1,2-benzothiazol-3-one, 6-methylsaccharin, 6-O-acetate sucrose, 6'-O-methylsucrose, 6-O-methylsucrose, 6-quinolylguanidine acetic acid derivative 1, 6-quinolylguanidine acetic acid derivative 2, 6-thio analogue of fructose, 6-thio-β-D-fructopyranose, 6-trifluoromethyl-tryptophan,7-Amino-1,1-dioxo-1,2-benzothiazol-3-one, 8-desoxyphyllodulcin, 8-hydroxy-3-(3-hydroxy-4-methoxyphenyl)isochroman, 8-hydroxy-3-(3-hydroxy-4-methoxyphenyl)-3,4-dihydroisocarbostyril, 9-methoxy-7,11b-dihydrobenzo[b]indeno[1,2-d]pyran-6a,10-diol, abrusoside A, abrusoside B, abrusoside C, abrusoside D, abrusoside E, abrusoside E 6''-monomethyl ester, acetonitrile, Sulfame, Acesulfame K, Acesulfame Potassium CH3CH2H, Acesulfame Potassium CH3CH2CH2CH3, Acesulfame Potassium HH, Acetaldehyde Oxime, Advantame, Albizia Saponin B, Alitame, Allo-inositol, Allyloxy-nitroaniline, Ammonium Glycyrrhizinate, Anti-5-benzyl-2-furfuraldehyde Oxime, Anti-furfuraldehyde Oxime, Arabinose, ASA1 (2,2-dimethyl-1-phenylsulfonylalkanoic acid), ASA3 (2,4-dimethyl-1-phenylsulfonylalkanoic acid), phenylcyclohexanecarboxylic acid), ASA5 (1-phenylsulfonyl-6-methyl-3-cyclohexenecarboxylic acid), aspartame, aspartame-acesulfame, aspartic acid fenchyl ester, aspartic acid-β-4-nitroanilide, aspartyl-phenylalanyl-OBu, aspartyl-phenylalanyl-OEt, aspartyl-phenylalanyl-OPr, bayunoside, benzofurazan-5-ylguanidine acetic acid derivatives, Bernardame, beryllium chloride, bromo-nitroaniline, Butanoic acid, 3-amino-4-[(1,3-dimethylpentyl)amino]-4-oxo-, butanoic acid, 3-amino-4-[(1-ethylpentyl)amino]-4-oxo-, butanoic acid, 3-amino-4-[(1-methylheptyl)amino]-4-oxo-, butanoic acid, 3-amino-4-[(1-methylpentyl)amino]-4-oxo-, sodium butylsulfamate, calcium cyclamate, calcium saccharin, Carrelame, cellobiose, chloroform, chloro-nitroaniline, compound (R)-(+)-9, cyclamate Anoaryl urea aspartame, cyanosulfan, cyclamate, cyclocaryoside A, cycloheptylsulfamic acid (Na salt), cyclooctylsulfamic acid (Na salt), cyclopentylsulfamic acid (Na salt), D-Ala-L-Asp-L-Phe-OMe, D-alanine, D-arabitol, D-asparagine, decahydroisoquinolin-2-ylsulfamic acid sodium salt, deoxy-halosucrose derivative 29, D-galactose, D-glucose, D-glutamine, D-histidine, diazathiosuper aspartame,Dihydroquercetin 3-acetate 4'-(methyl ether), dihydroxyacetone, dimethylurea, disodium glycyrrhizinate, D-isoleucine, D-lactose, beta-form, D-lactulose, D-leucine, D-leucrose, D-lysine, D-maltose, D-maltotriose, D-mannitol, D-mannose, D-methionine, D-norvaline, D-phenylalanine, D-rhamnose, D-serine, D-sorbitol, D-tagatose, D-threonine, D-tryptophan, D-tyrosine, dulcine, dulcoside A, D-valerate D-xylose, D-α-aminobutyric acid, erythritol, ethoxy-nitroaniline, ethylene glycol, sodium exo-8,9,10-tribornylsulfamate, fluoro-nitroaniline, fucose, furfural, galactitol, galactosucrose, Gaudichaudioside A, glucosylsucrose, glycerol, glycine, glycine analogue of cyanosulfonyl, glycyrrhizin, glycyrrhizinate_2, guanidine, guanidine carboxylate tetrazolyl isostere, guanidine derivative Conductor 5, Guanidine Derivative 6, Guanidine Derivative 10, Guanidine Derivative 11, Guanidine Acetic Acid, Heptylam, Hernandulcin, Hesperetin DHC, Modified Hesperetin Dihydrochalcone 1, Modified Hesperetin Dihydrochalcone 2, Modified Hesperetin Dihydrochalcone 3, Modified Hesperetin Dihydrochalcone 6, Hesperinin Glucoside DHC, Hexahydrothiepin-3-ylsulfamic Acid Sodium Salt, Hexahydrothiepin-4-ylsulfamic Acid Sodium Salt, Homeohesperidin D HC, hydrogenated starch hydrolysate (HSH), hydroxy-nitroaniline, invert sugar, iodo-nitroaniline, isopropoxy-nitroaniline, isomaltitol, isomogroside V, isovanillic acid derivative 24, isovanillic acid derivative 25, kojibiose, lactitol, lactosucrose, lactulosucrose, L-alanine, L-alanine tert-butyl ester hydrochloride, L-alanine tert-butyl ester, L-arabitol, L-aspartylaminoacetic acid derivatives 171 & 178, L-aspartylaminoacetic acid derivatives 173 & 180,L-aspartyl-D-alanine methyl ester, L-aspartyl-D-alanyltetramethylcyclopentyl, L-aspartyl-DL-aminomalonic acid fenchyl methyl diester, L-Asp-D-Ala-OPr, L-Asp-L-Cys(tBu)-OMe, L-fructose, L-galactose, L-glucose, L-hydroxyproline, limonene, liquiritin, L-mannose, L-proline, L-(R)-retro-inverso analog of aspartyl-alanyltetramethylcyclopentyl, aspartyl-alanine L-(S)-retro-inverso analog of methyl tetramethylcyclopentyl, L-serine, L-sorbose, L-threonine, ruguzum, L-α-aminobutyric acid, maltitol, maltulose, methanesulfonamide, 1-chloro-N-(phenylmethyl)-, methoxy-nitroaniline, methyl 2-deoxy-α-D-gluco-pyranoside, methyl 3-deoxy-α-D-gluco-pyranoside, methyl 4-deoxy-α-D-gluco-pyranoside, methyl 6-deoxy-α-D-gluco-pyranoside, methyl dihydroxyacetone, methyl α-D-glucopyranoside, methyl β-D-fructopyranoside, methyl-nitroaniline, methyl-β-D-arabinopyranose, mogrol, mogroside II, mogroside IV, mogroside V, monatin, monoglucuronide of glycyrrhizic acid (MGGR), monohydroxyacetone, mukurozioside IIb, N-((tetrahydro-2H-thiopyran)-4-yl)amidosulfate sodium salt, N-((tetrahydrothiophen)-3-yl)amidosulfate sodium salt, N-(1-phenylbutan-2-yl)-α-asparagine, N-(2-methylbut-2-enylidene)hydroxylamine, N-(2-methylbutyl)amidosulfuric acid sodium salt, N-(3-hydroxy-4-methoxybenzyl)aniline, N-[(3,4-dihydro-2H-pyran-5-yl)methylidene]hydroxylamine, N-[(4-cyanophenyl)carbamoyl]-3-(3-pyridinyl)-βAla-OH, N-[(4-cyanophenyl)carbamoyl]-3-(4-pyridinyl)-βAla-OH, N-[(4-cyanophenyl)carbamoyl]-3-phenyl-βAla-OH,N-[(4-ethenylcyclohex-1-en-1-yl)methylidene]hydroxylamine, N-[(4-ethoxycyclohex-1-en-1-yl)methylidene]hydroxylamine, N-[(4-methoxycyclohex-1-en-1-yl)methylidene]hydroxylamine, N-[(4-methylcyclohexa-1,3-dien-1-yl)methylidene]hydroxylamine, N-[(cyclohexa-1,3-dien-1-yl)methylidene]hydroxylamine, N-[(cyclohexa-1,4-dien-1-yl)methylidene]hydroxyl Amine, N-[[4-(1-methoxyethyl)cyclohexen-1-yl]methylidene]hydroxylamine, N-[1-(acetyloxy)butan-2-yl]-α-asparagine, N-{[4-(2-methyloxiran-2-yl)cyclohex-1-en-1-yl]methylidene}hydroxylamine, N-{[4-(methoxymethyl)cyclohex-1-en-1-yl]methylidene}hydroxylamine, N-{[4-(methoxymethyl)cyclopent-1-en-1-yl]methylidene}hydroxylamine, N'-acetylkynurenine, N- Acetyl-D-glucosamine, naringin dihydrochalcone, n-butoxy-nitroaniline, N-butylsulfamic acid sodium salt, neoastilbin, neoeriocitrine dihydrochalcone, neohesperidin DHC derivative 3, neohesperidin DHC derivative 10, neohesperidin dihydrochalcone (NHDC), neotame, N'-formylkynurenine, N-isobutylsulfamic acid sodium salt, N-isopentylsulfamic acid sodium salt, nitroaniline, nitrobenzene, N-propylsulfamic acid sodium salt, osladin, P 4000, Palatinit (Isomalt), Palatinose, p-Aminosaccharin, p-Tolylurea, Periandrin I, Periandrin II, Periandrin III, Periandrin IV, Periandrin V, Perillaldehyde, Perillartine, 3-Hydroxy-4-Methoxybenzoic Acid Phenyl, Phenylguanidine Acetic Acid Derivative 8, Phenylguanidine Acetic Acid Derivative 9, Phenylguanidine Acetic Acid Derivative 11, Phenylguanidine Acetic Acid Derivative 12, Phenylguanidine Acetic Acid Derivative 14, Phenylguanidine Acetic Acid Derivative 16, Phenylguanidine Acetic Acid Derivative 18,Phenylguanidine acetic acid derivatives 20, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79 ... -1-phenylethyl derivatives 8, phenylguanidine acetic acid-N'-(S)-1-phenylethyl derivatives 9, phenylguanidine acetic acid-N'-(S)-1-phenylethyl derivatives 10, phenylguanidine acetic acid-N'-(S)-1-phenylethyl derivatives 12, phenylguanidine acetic acid-N'-(S)-1-phenylethyl derivatives 13, phenylguanidine acetic acid-N'-(S)-1-phenylethyl derivatives 14, phenylguanidine acetic acid-N'-(S)-1-phenylethyl derivatives 15, phenylguanidine acetic acid-N'-(S)-1-phenylethyl derivatives 16, phlorizin, phloroglucinol, Phthalic acid mono(4-methoxyphenyl) ester, phyllodulcin, polypodoside A, polypodoside B, ponsirin dihydrochalcone, potassium 3-[3,5-dihydroxy-4-[3-(3-hydroxy-4-methoxyphenyl)propanoyl]phenoxy]propyl-hydroxyphosphinate, potassium 3-{3,5-dihydroxy-4-[3-(3-hydroxy-4-methoxyphenyl)propanoyl]phenoxy}propane-1-sulfonate, potassium glycyrrhizinate, potassium saccharin, prunin DHC, pseudo-β-D-fructopyranose, pseudo-β-D-galactopyranose, pseudo o-β-D-glucopyranose, psicose, pterocaryoside A, pterocaryoside B, raffinose, rebaudioside A, rebaudioside A analog, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, rebaudioside R, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Y, rebaudioside Z, resorcinol, ribose, Rubusoside, Saccharin, Sedoheptulosan, Seligeain A, Siamenoside I, Sodium 1-(Sulfonatoamino)propan-2-ol, Sodium 2,2,4-trioxo-3,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, Sodium 5-(Sulfonatoamino)pentan-1-ol, Sodium 5,6-dimethyl-2,2,4-trioxo-3,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, Sodium Sodium 5-ethyl-2,2,4-trioxo-3,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, Sodium 5-ethyl-6-methyl-2,2,4-trioxo-3,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, Sodium 5-methyl-2,2,4-trioxo-3,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, Sodium 5-methyl-2,2,4-trioxo-3,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, Sodium 5-methyl-2,2,4-trioxo-6-(propan-2-yl)-3 ,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, sodium 6-ethyl-2,2,4-trioxo-3,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, sodium 6-methyl-2,2,4-trioxo-5-propyl-3,4-dihydro-1,2lambda 6,3-oxathiazin-3-ide, sodium cyclamate, sodium m-bromophenylsulfamate, sodium m-chlorophenylsulfamate, Sodium m-cyanophenylsulfamate, sodium m-fluorophenylsulfamate, sodium m-methylphenylsulfamate, sodium N-(1,3,4-thiadiazol-2-yl)sulfamate, sodium N-(1,3-thiazol-2-yl)sulfamate, sodium N-(1-ethoxycarbonylpiperidin-4-yl)sulfamate, sodium N-(2,2-dimethylpropyl)sulfamate, sodium N-(2,3-Dihydro-1H-inden-4-yl)sodium sulfamate, N-(2-bromo-4-methylphenyl)sodium sulfamate, N-(2-ethoxyphenyl)sodium sulfamate, N-(2-ethyl-5-methylphenyl)sodium sulfamate, N-(2-ethylbutyl)sodium sulfamate, N-(2-methylpentyl)sodium sulfamate, N-(2-methylphenyl)sodium sulfamate, N-(2-methylthian-4-yl)sodium sulfamate, N-(2-propane-2 sodium N-(2-propylphenyl)sulfamate, sodium N-(3,5-dichlorophenyl)sulfamate, sodium N-(3,5-difluorophenyl)sulfamate, sodium N-(3-ethoxyphenyl)sulfamate, sodium N-(3-ethylphenyl)sulfamate, sodium N-(3-methoxy-5-methylphenyl)sulfamate, sodium N-(3-methylcyclohexyl)sulfamate, sodium N-(3-methylcyclopentyl)sulfamate Sodium N-(3-propan-2-ylphenyl)sulfamate, Sodium N-(4,5-dimethyl-1,3-thiazol-2-yl)sulfamate, Sodium N-(4-bromo-2-ethylphenyl)sulfamate, Sodium N-(4-bromo-2-methylphenyl)sulfamate, Sodium N-(4-bromo-3-methylphenyl)sulfamate, Sodium N-(4-butoxycarbonylphenyl)sulfamate, Sodium N-(4-butyl-1,3-thiazol-2-yl)sulfamate , sodium N-(4-methoxy-1,3-benzothiazol-2-yl)sulfamate, sodium N-(4-methyl-1,3-benzothiazol-2-yl)sulfamate, sodium N-(4-methyl-1,3-thiazol-2-yl)sulfamate, sodium N-(4-morpholin-4-ylphenyl)sulfamate, sodium N-(4-pentyl-1,3-thiazol-2-yl)sulfamate, sodium N-(4-propan-2-yloxycarbonylphenyl)sulfamate, sodium N-(4-propyl-1,Sodium 3-thiazol-2-yl)sulfamate, sodium N-(5-cyclobutyl-1,3,4-thiadiazol-2-yl)sulfamate, sodium N-(5-ethyl-1,3,4-thiadiazol-2-yl)sulfamate, sodium N-(5-methoxycarbonyl-2-methylphenyl)sulfamate, sodium N-(5-methylthiolan-3-yl)sulfamate, sodium N-(5-propyl-1,3,4-thiadiazol-2-yl)sulfamate, sodium N-(5-tridecyl-1,3,4-thiadiazol-2-yl)sulfamate, sodium N-(6-chloro-1,3-benzothiazol-2-yl)sulfamate, sodium N-(6-ethylpyridin-2-yl)sulfamate, sodium N-(6-methyl-1,3-benzothiazol-2-yl)sulfamate, Sodium N-(6-propylpyridin-2-yl)sulfamate, sodium N-[2-(ethylamino)phenyl]sulfamate, sodium N-[2-(ethylsulfanyl)ethyl]sulfamate, sodium N-[2-(methylsulfanyl)ethyl]sulfamate, sodium N-[3-(1-hydroxyethyl)phenyl]sulfamate, sodium N-[3-(trifluoromethoxy)phenyl]sulfamate, sodium N-[4-(2-methylpropoxycarbonyl)phenyl]sulfamate sodium N-[4-(dimethylamino)phenyl]sulfamate, sodium N-[4-(propan-2-yl)phenyl]sulfamate, sodium N-[5-(ethylsulfanyl)-1,3,4-thiadiazol-2-yl]sulfamate, sodium N-[5-(propan-2-yl)-1,3,4-thiadiazol-2-yl]sulfamate, sodium N-[5-(trifluoromethyl)-1,3,4-thiadiazol-2-yl]sulfamate, phenyl Sodium sulphamate, sodium saccharin, sorbo isomers of 4,1',4',6'-tetrachlorosucrose, sorbose, spiro[(4-H-1,3-benzodithiane)-2,1'-(5'-methoxy-6'hydroxy-[1H]-2',3'-dihydroindene)], SRI oxime V, stachyose, steviol, steviolbioside, stevioside, Sgal-2, strogin 1, strogin 2, strogin 4, sucralose, sucralose analogue 49, sucralose analogue 51, sucralose analogue 52, sucronic acid, Sucrose, sulfone, Suosan, Suosan (N-glycine homolog), Suosan-aspartame hybrid 3, Suosan-aspartame hybrid 4, Suosan-aspartame hybrid 14, Suosan-aspartame hybrid 21, super aspartame, syn-5-benzyl-2-furfuraldehyde oxime, syn-furfuraldehyde oxime, telosmoside A8, telosmoside A9, telosmoside A10, telosmoside A11, telosmoside A12, telosmoside A13, telosmoside A14, telosmoside A15,Telosmoside A16, telosmoside A17, telosmoside A18, tetrachloroethane, tetrahydro-2H-thiopyran-3-ylsulfamic acid sodium salt, thiocan-5-ylsulfamic acid sodium salt, thiocyanosulfan, thiophenesaccharin, thiosulfan, thiosuper aspartame, trans-anethole, trans-cinnamaldehyde, trehalose, trehalulose, potassium triglyceride, turanose, xylitol, xylobiose, xylose, α-D-fructofuranose, α-D-lactose, α-D-Psicofuranose, α-L-Arabinopyranose, α-L-Rhamnopyranose, β-(3-hydroxy-4-methoxyphenyl)ethylbenzene, β-Cyclodextrin, β-D-Arabinose, β-D-Fructose, β-D-Glucopyranose, β-D-Ribopyranose, β-D-Xylofuranose, β-L-Fucopyranose, β-L-Glucopyranose, (-)-3-Methoxy-4-hydroxyphenol 1-O-?-D-(6?-O-galloyl)-glucopyranoside, (-)-α-Thujone, (-)-Epicatechin, (-)-Epicatechin Quingallate, (-)-Epigallocatechin (EGC), (-)-Parthenolide, (-)-Quercoresinoside B, (+)-Quercoresinoside A, (+)-Taxifolin, (+)-Tetramethylhematoxylin, (+ / -)Equol, (22R,25R)-3β-(4-O-α-L-rhamnopyranosyl-β-D-glucopyranosyloxy)-26-(β-D-glucopyranosyloxy)furost-5-en-22-ol, (25R)-Furostane-3?,22,26-triol-3-O-[?-L-rhamno Pyranosyl-(1?4)-?-D-glucopyranoside]-26-O-?-D-glucopyranoside, (2-methylcyclohexyl)sulfamic acid methyl ester, (2R)-3-(allylthio)-2-[(4R)-4-(allylthiomethyl)-6-formyl-3-oxo-3,4-dihydropyrrolo-[1,2-a]pyrazin-2(1H)-yl]propanoic acid, (2R)-3-(allylthio)-2-[(4S)-4-(allylthiomethyl)-6-formyl-3-oxo-3,4-dihydropyrrolo[1,2-a]pyrazin-2(1H)-yl]propionic acid,(2S,3R,4R,5R,6S)-2-[(2R,3S,4R,5R,6R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[[(1R,2S,6R,7S,9S,12S,13S,16S)-6-hydroxy-7,9,13-trimethyl-6-[(3S)-3-methyl-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybutyl]-5-oxopentacyclo[10.8.0.02,9.04,8.013,18]icosan-16-yl ]oxy]oxan-3-yl]oxy-6-methyloxane-3,4,5-triol, (2S,3R,4S,5S,6R)-2-[(2R,3R,4S,5S,6R)-4-hydroxy-6-(hydroxymethyl)-2-[(1R,2S,4S,5'S,6R,7S,8R,9S,12S,13S,16S,18R)-5',7,9,13-tetramethylspiro[5-oxopentacyclo[10.8.0.02,9.04,8.013,18]icosan-6,2'-oxan]-16-yl]oxy-5-[(2S,3R,4S ,5S)-3,4,5-Trihydroxyoxan-2-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol, (2S,6S)-Octahydrodipyrrolo[1,2-a;1',2'-d]pyrazine-5,10-dione, cis-cyclo(L-Pro-L-Pro), (3S,3aS,5S,7R,10E,11aS)-7-hydroxy-3,10-dimethyl-6-methylene-2-oxo-2,3,3a,4,5,6,7,8,9,11a-decahydrocyclodeca[b]furan-5- yl acetate, (4-hydroxy-5-methoxypentyl)benzene, (6-methoxy-3-propylhexyl)benzene, (E)-1-(3,6-dihydro-2H-pyran-4-yl)-N-hydroxymethanimine, (E)-1-(3,6-dihydro-2H-thiopyran-4-yl)-N-hydroxymethanimine, (E)-1-(5,6-dihydro-2H-pyran-3-yl)-N-hydroxymethanimine, (E)-1-(bicyclo[2.2.2]octa-2,5-dien-2-yl)-N-hydroxymethanimine,(E)-1-[4-(1,2-dimethoxy-2-propanyl)-1-cyclohexen-1-yl]-N-hydroxymethanimine, (E)-N-hydroxy-1-[5-(1-methoxyethyl)-1,4-cyclohexadien-1-yl]methanimine, (E)-N-hydroxy-1-[5-(1-methoxyethyl)-1-cyclohexen-1-yl]methanimine, (E)-N-hydroxy-1-[5-(methoxymethyl)-1-cyclohexen-1-yl]methanimine, (S)-Praziquantel, 1&α,6&α,8&α-trihydroxy-5&α ,7&βH-Guaia-3,9,11(13)-trien-12-oic acid, 1,1-dimethylbiguanide citrate, 1',2'-dihydroisoxanthohumol C, 1',2'-dihydroxanthohumol C, 1',2'-dihydroxanthohumol F, 1',2'-dihydroxanthohumol K, 1,3,7,9-tetramethyluric acid, 1,3-butylene glycol, 1,5-pentanediol, 1,8-naphthalaldehyde acid, 10,15-bisfuranyl-1-oxo-2,3-dihydro-1H-indolizinium-6-olate, 11,13-dihydro Lactucin, 1-acetoxy-2,4-dihydroxyheneicosa-12,15-diene, 1-acetoxy-2,4-dihydroxyheptadeca-16-ene, 1-acetoxy-2,4-dihydroxyheptadeca-16-yne, 1-acetoxy-2-hydroxy-4-oxoheneicosa-5,12,15-triene, 1-acetoxy-2-hydroxy-4-oxoheptadeca-16-ene, 1-acetoxy-2-hydroxy-4-oxoheptadecane, 1-acetoxy-2-hydroxy-4-oxooctadecane, 1-isopropyl-4-methyl- ethyl, 1-methoxy-2-(1-methylcyclohexen-4-yl)-2-propanol, 1-methoxy-4-methyl-6-phenylhexan-2-ol, 1-methoxy-4-prenylphloroglucinol, 1-methoxy-6-phenylhexan-2-ol, 1-methyl-2-quinolinone, 1-methyl-5-(1-methoxyethyl)-1,4-cyclohexadiene, 1-methyl-5-(1-methoxyethyl)cyclohexene, 1-naphthoic acid, 1-nitronaphthalene, 1-O-β-D-(2-methylbutyryl)phloroglucinol glucopyranoside,1-O-β-D-(2-methylpropanoyl)phloroglucinol glucopyranoside, 1-O-oleoyl-glycerol, 1-O-sinapoyl-β-D-glucoside, 1-penten-3-ol, 2-(2,4-dichlorobenzenesulfonyl)-3-methylbutanoic acid, 2-(2,4-dimethoxybenzoyl)benzoic acid, 2-(3,4-dichlorophenylsulfonyl)-3-methylbutanoic acid, 2-(4-nitrobenzoyl)benzoic acid, 2-(cyclohexen-4-yl)-1,2-propanediol, 2,2,4-trihydroxychalcone, 2',3'- Dehydrocyclofumolohydroquinone, 2,3-di(pyrrolidin-1-yl)-5-hydroxy-5-methyl-2-cyclopenten-1-one, bis(pyrrolidino)hexose reductone, 2',3-dihydroxy-4-propoxydihydrochalcone, 2'',3''-epoxyxanthohumol, 2,4-dinitro-propoxybenzene, 2,6-dimethylpiperidine, 2-[2-(dibutylamino)ethyl]-1,1-dioxo-1,2-benzothiazol-3-one, 2-[2-(diethylamino)ethyl]-1,1-dioxo-1,2-benzothiazol-3-one 2-[3-(diethylamino)propyl]-1,1-dioxo-1,2-benzothiazol-3-one, 2-{4-[(E)-(hydroxyimino)methyl]-3-cyclohexen-1-yl}-1,2-propanediol, 2-{4-[(E)-(hydroxyimino)methyl]-3-cyclohexen-1-yl}-1-methoxy-2-propanol, 2-{4-[(E)-(hydroxyimino)methyl]-3-cyclohexen-1-yl}-2-methoxy-1-propanol, 2-{4-[(E)-(hydroxyimino)methyl]-3-cyclohexen-1-yl}-2-methoxy-1-propanol, 2-{4-[(hydroxyimino)methyl]cyclohex thia-3-en-1-yl}propan-2-ol, 2-amino-5-nitrothiazole, 2-heptanol, 2-heptyl-3-hydroxyquinolone, 2'-hydroxy-xanthohumol M, 2-methoxy-2-(1-methylcyclohexen-4-yl)-1-propanol, 2-methoxy-4-methylphenol, 2-methoxy-5-(2-phenylpropyl)phenol, 2-methylbicyclo[2.2.2]octa-2,5-diene, 2-naphthyl β-D-glucopyranoside, 2-nitrophenyl β-D-glucopyranoside, 2-nitroaniline,2-Octanone, 2-O-oleoyl-glycerol, 2-thiouracil, 3-(2-(4-nitrophenyl)acetamido)propanoic acid, 3-(3,4-dimethoxyphenyl)-8-hydroxy-3,4-dihydroisochromen-1-one, 3-(p-chlorophenylsulfonyl)butanoic acid, 3-(propan-2-yloxy)-1,2-benzothiazole 1,1-dioxide, 3-(p-tolylosulfonyl)propanoic acid, Pionic acid, 3,2-dihydroxychalcone, 3,4-dinitrobenzoic acid, 3,5-diiodosalicylic acid, 3,6,3,4-tetrahydroxyflavone, 3,6-dihydro-4-methyl-2H-pyran, 3,7,4-trihydroxyflavone, 3,7-dimethyl-1-octanol, 3-{[(4-cyanophenyl)carbamoyl](cyclohexyl)amino}propanoic acid, 3-{benzyl[(4-cyanophenyl)carbamoyl]amino}propanoic acid, 3-amino-3-[(1-cyclohexylpropan-2-yl)(methyl)carba 3-amino-3-[(1-cyclohexylpropan-2-yl)(methyl)carbamoyl]propanoic acid, LD type, 3-amino-3-[(6-amino-1-methoxy-1-oxohexan-2-yl)carbamoyl]propanoic acid, LL type, 3-amino-3-[methyl(1-phenylpropan-2-yl)carbamoyl]propanoic acid, LD type, 3-amino-3-[methyl(1-phenylpropan-2-yl)carbamoyl]propanoic acid, LL type, 3-amino-3-{[1-(1H-indol-2-yl)propan-2 -yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(2H-1,3-benzodioxol-5-yl)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(4-methanesulfonamidophenyl)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(4-methanesulfonamidophenyl)propan-2-yl]carbamoyl}propanoic acid, 3-amino-4-(4-methylpentan-2-ylamino)-4-oxobutanoic acid, 3-amino-4-[(1-methoxy-3-methyl-1-oxopentan-2-yl)amino]-4-oxobutanoic acid, 3-amino-4-[(1-methoxy-4-methyl [1-oxopentan-2-yl]amino]-4-oxobutanoic acid, 3-amino-4-chlorobenzoic acid, 3-amino-4-oxo-4-(2-phenylpropylamino)butanoic acid, 3-heptanol, 3-hydroxy-4-methoxybenzylbenzoic acid, 3-methyl-2-phenylbutyraldehyde, 3-methyl-5,6-dihydro-2H-pyran, 3-O-caffeoyl-γ-quinic acid lactone, 3-phenylsulfonylpropionic acid, 4-(methoxymethyl)-2-methylcyclohexene, 4,2,5-trihydroxychalcone, 4,4'-Oxydi-2-butanol, 4-ethoxyphenylthiourea, 4-fluorotoluene, 4'-hydroxy-6-methoxyflavone, 4'-hydroxy-7-methoxyflavone, 4-hydroxyanisole, 4-hydroxychalcone, 4'-hydroxyflavone, 4'-hydroxytunicachalcone, 4-isopropylbenzaldehyde oxime, 4-methyl-5,6-dihydro-2H-thiopyran, 4-O-caffeoyl-muco-γ-quinic acid lactone, 5-(1-carboxyethyl)-2-(6-hydroxy-7,7-dimethyl-1-oxo- 5-(1-carboxyethyl)-2-(6-hydroxy-7,7-dimethyl-1-oxo-octahydro-2-benzofuran-3a-yl)cyclohexane-1-carboxylic acid, 5-(1-carboxyethyl)-2-(7,7-dimethyl-1,6-dioxo-octahydro-2-benzofuran-3a-yl)cyclohexane-1-carboxylic acid, 5-(2-cyclohexylethyl)-2-methoxycyclohexan-1-ol, 5-(3 -Hydroxy-2-phenylpropyl)-2-methoxyphenol, 5,2'-dihydroxyflavone, 5,4'-dihydroxyflavone, 5,5'-methylene disalicylic acid, 5,7,2'-trihydroxyflavone, 5,7,4'-trimethoxyflavone, 5,7-dimethoxyflavone, 5-hydroxyflavone, 5-hydroxymethyl-1-[(5-hydroxymethyl-2-furanyl)methyl]-1H-pyrrole-2-carbaldehyde, 5-methoxysaccharin, 5-methyl-2,3-dipyrrolidin-1-ylcyclopent-2-en-1-one , 5-nitrosaccharin, 5-O-caffeoyl-muco-γ-quinide, 5-O-caffeoylquinic acid, 5'-prenylxanthohumol, 5-propyl-2-thiouracil, 6,4'-dihydroxyflavone, 6,7,4'-trihydroxyisoflavone, 6,7-dimethoxyflavone, 6-{[2,5-bis(chloromethyl)-3,4-dihydroxyoxolan-2-yl]oxy}-5-chloro-2-(chloromethyl)oxane-3,4-diol, 6-chlorosucrose, 6-iodo-1,2-benzisothiazol-3(2H)-one,1-dioxide, 6-methoxyluteolin, 6-methoxymellein, 6-methylcoumarin, 6-nitrosaccharin, 6''-O-acetylgenistin, 6-O-benzoylsucrose, 6-O-benzylsucrose, sucrose 6-phosphate, 7,3',4'-trihydroxyflavone, 7,3',4'-trihydroxyisoflavone, 7,4'-dihydroxyflavone, 7,4'-dimethoxyisoflavone, 7,8,4'-trihydroxyisoflavone, 7-hydroxyisoflavone, 7-methoxy-3-oxo-2,3-dihydro-1,2-benzisothiazole 1,1-dioxide, 7- Methyl-2,3,6,7-tetrahydrocyclopenta[b]azepin-8(1H)-one, 7-nitrosaccharin, 8-deoxylactucin-15-sulfate, 8-prenylnaringenin, 9,10,13-trihydroxy-trans-11-octadecenoic acid, absinthin, acecarbromal, acetanisole, acetophenone, acetylpyrazine, acetylthiourea, aconine, acortatarin A, adenosine, adflupon, adhumulinone, adhumulon, adlupulon, aglycone Hg-12, allerlisin, allobarbital, aloin, α,α-Dimethylphenethyl alcohol, α-Glu-Trp, α-Glu-Tyr, α-methylbenzyl acetate, α-terpinyl anthranilate, α-tetralone, alverine citrate, amarogentin, aminophylline, ammonium picrate, amobarbital, amobarbital sodium salt, amodiaquine dihydrochloride, amphetamine phosphate, amphetamine sulfate, amprotropine phosphate, amylocaine hydrochloride, andrographolide, androsterone, anetholetrithione, antazoline hydrochloride, antazoline phosphate, cyclohexanecarboxaldehyde Antipyrine, ANTU, apigenin, aprobarbital, aprobarbital sodium salt, arboresin, arbutin, arecoline hydrobromide, arglavin, aristolochic acid, artabsin, artecarin, artemisin, artemorin, asparasaponin II, aspirin, atranorin, atropine, atropine sulfate, avenacoside A, avenacoside B, avenanthramide 1c, avenanthramide 1f, avenanthramide 1p, avenanthramide 1s, avenanthramide 2c, avenanthramide 2f, avenanthramide 2p, avenanthramide 2s, Avocadene, Avocadine, Azacyclonol Hydrochloride, Azathioprine, Azintamide, Vacancosin, Barbital, Barbital Sodium Salt, Benzaldehyde, Benzamide, Benzethonium Chloride, Benzilic Acid, Benzoin, Berberine, Berberine Chloride, Bergapten, β-Carotene, β-Colubrin, Biochanin A, Bretylium Tosylate, Brucine, Bufotoxin, Bupropion Hydrochloride, Butabarbital Sodium Salt, Butalbital, Butarilonal, Butarilonal Sodium Salt, Butanoic Acid, 3-Amino-4-[(1-Ethylbutyric Acid) (amino)-4-oxo-, butein, butetal, butethamine m-isomer hydrochloride, butyl levulinate, caffeic acid, caffeic acid ethyl ester, caffeine, calcium hydroxide, calcium lactate, camphotamide, capparisin B, caprolactam, carbimazole, carbinoxamine maleate, carisoprodol, carnosol, cascarin, catechin, cefpodoxime 1-(isopropoxycarbonyloxy)ethyl ester, cefpodoxime proxetil, cephaeline, cetralic acid, chalcone, chenodiol, chloral hydrate, chloramphenicol Rhamphenicol, chlorbenzoxamine dihydrochloride, chlorbetamide, chlorhexadol, chlorhexidine, chlormerodrin, chlormethacrine dihydrochloride, chloroprocaine, chloroquine, chloroquine phosphate, chlorpheniramine, choline chloride, conemorphine, chrysammic acid, chrysin, chrysoeriol, cinchonine, cinchophen, cinnamedrin, cinnamyl alcohol, ciprofloxacin, cis-11-methyl-2-dodecenoic acid, cis-adhumulic acid, cis-alloisoadhumulone, cis-alloisocohumulone, cis-alloisohumulone, cis-cohumulic acid, cis-cyclo(Gly-L-Phe), cis-cyclo(Gly-L-Pro), cis-cyclo(L-Ala-Gly), cis-cyclo(L-Ala-L-IIe), cis-cyclo(L-Ala-L-Leu), cis-cyclo(L-Ala-L-Phe), cis-cyclo(L-Ala-L-Pro), cis-cyclo(L-Ala-L-Tyr), cis-cyclo(L-Ala-L-Val), cis-cyclo(L-Asn-L-Phe), cis-cyclo(L-Asp-L-Phe),cis-cyclo(L-Ile-L-Phe), cis-cyclo(L-Ile-L-Pro), cis-cyclo(L-Leu-Gly), cis-cyclo(L-Leu-L-Phe), cis-cyclo(L-Leu-L-Pro), cis-cyclo(L-Phe-L-Pro), cis-cyclo(L-Phe-L-Ser), cis-cyclo(L-Pro-L-Thr), cis-cyclo(L-Pro-L-Tyr), cis-cyclo(L-Val-L-Leu), cis-cyclo(L-Val-L-Phe), cis-cyclo(L-Val-L-Pro) ), cis-cyclo(L-Val-L-Tyr), cis-cyclo(L-Val-L-Val), cis-humulinic acid, cis-isoadhumulone, cis-isocohumulone, cis-isohumulone, cis-p-coumaric acid ethyl ester, cis-p-coumaric acid methyl ester, clarithromycin, clindamycin, clobutinol hydrochloride, clonixin, cunicin, cocaine hydrochloride, codamine, cofulupone, cohumulinone, cohumulone, colchicine, columbin, colupulone, Compound 842, Compound 843, Compound 844, Compound 845, Compound 8 49, Compound 850, Compound 854, Compound 855, Compound 857, Compound V, Compound VII, Compound IX, Compound X, Compound XV, Compound XVII, Compound XX, Compound XXIV, connecine hydrobromide, convallatoxin, coriamyltin, costunolide, coumaryl acid, coumestrol, creatine, creatinine, crispolide, cromolyn, cucurbitacin B, cucurbitacin D, cucurbitacin E, cucurbitacin I, cyanidin, cyanidin-3-glucoside, cyclexedrine hydrochloride, cyclobarbital, cyclobarbital calcium cyclohexene, 4-(1,2-dimethoxy-1-methylethyl)-1-methyl-, cycloheximide, cyclohexylamine, cyclolinopeptide E, cyclooctanone, cyclopentamine hydrochloride, cyclopentobarbital, cyclimine hydrochloride, cynaropicrin, daidzein, daidzin, D-alanine tert-butyl ester, D-amygdalin, dapsone, datisetin, D-camphor, D-citronellol, deferiprone, dehydrocholic acid, dehydrocyanaropicrin, dehydrotricycloadjuvant, dehydrotricyclocholonone,Dehydrotricyclopropone, denatonium benzoate, denatonium chloride, denatonium derivative 1, denatonium derivative 2, denatonium derivative 3, denatonium derivative 4, denatonium derivative 5, denatonium derivative 6, denatonium derivative 7, denatonium derivative 8, denatonium derivative 9, denatonium derivative 10, denatonium derivative 11, denatonium derivative 12, denatonium derivative 13, denatonium derivative 14, saccharin denatonium, dexamethasone, dextroamphen thamine sulfate, dextromethorphan, dextromoramide tartrate, D-fenchone, diazepam, dibekacin sulfate, diclofenac, dicumarol, dicyclomine hydrochloride, diethyl phthalate, diethylbromoacetamide, digitoxin, dihydrotaurine, dihydroepinodocin, dihydroisodonal, dihydrooridonine tetraacetate, diisobutylamine, diltiazem hydrochloride, dimemorfan phosphate, dimethocaine hydrochloride, dimethyl sulfoxide, dimethylthioform Diosbulbin D, dioscin, dioxypyramidone, diperodone hydrochloride, diphenhydramine, diphenidol, dipyridamole, diterpene derivative 3, diterpene derivative 4, divinyl glycol, divinyl sulfoxide, D-Leu-D-Leu, docosahexaenoic acid, dodecylcarbonium chloride, domiphen bromide, donepezil hydrochloride, doxepin, drotebanol, dyphylline, edrophonium bromide, EINECS227-420-9, emetine, enalapril, enmaine, Enmein-3-acetate, enoxacin, epi-acortatarin A, epigallocatechin gallate, epirizole, epizarzanin C, prazinone dihydrochloride, eriodictyol, eriodictyol chalcone, erythromycin, esculin, ethyl 3-(3-hydroxy-4-methoxyphenyl)-2-phenylpropionate, ethyl benzoate, ethyl benzoylacetate, ethyl biscoumarate, ethyl formate, ethyl maltol, ethyl trans-caffeate, ethylbenzhydramine hydrochloride, ethylenethiourea, ethylhydrocuprein, ethylpyrazine, etilefrine hydrochloride, eugenin, eugenyl methyl ether, falcarindiol, falcarinol 3-acetate, falcarinol, famotidine,Fencamine hydrochloride, fenchyl alcohol, fennel oil, fenproporex hydrochloride, fentanyl citrate, ferroin, ferulic acid ethyl ester, fisetin, flavanone, flavone, flufenamic acid, formononetin, flaxin, furfuryl alcohol, furostanol saponin (TFI), fustin, gallegin, gallic acid ethyl ester, gamabufotalin, γ,γ'-dipyridyl, γ-Glu-Tyr, ganoderic acid A, gallin, gatifloxacin, gaudichaudioside D, gazarin, genistein, genkwanin, gentia. Gin, Gentiobiose, Gentiopicrin, Geranyl Acetate, Geranyl Formate, Geranyl Propionate, Germacridine-6,11-dihydroxy-8,12-olide, Germacridine, Geshoidin, Ginkgolide A, Ginkgolide B, Ginkgolide C, Glaucarubin, Glimepiride, Gln-Leu-Phe-Asn-Pro-Ser-Thr-Asn-Pro-Trp-His-Ser-Pro-OH, Glucobrassicin, Glucose Pentaacetate, Glucovanillin, Glyceryl Caprate, Glyceryl Monolinoleate Seryl, glyceryl monostearate, glyceryl palmitate, glyceryl tripropionate, glycitein, glycitin, goitrin, gossypetin, groscheimin, guaifenesin, haloperidol, harman, helenalin, helicin, heptabarbital, herbacetin, herbolide A, herbolide D acetate, hexetal sodium, hexobarbital sodium, Hg-12, homidium bromide, homocamfin, homoeriodictyol, homoquinizolate, homoserine lactone, N-(3-oxohexanoyl)-L-, homoserine lactone, N-(3-oxooctanoyl)-L-, homoserine lactone, N-butyryl-L-, homoserine lactone, N-hexanoyl-L-, fulvic acid, fulupone, humulinone, humulone, hydrocortisone, hydrogen peroxide, hydroperoxy-cis-alloisoadhumulone, hydroperoxy-cis-alloisocohumulone, hydroperoxy-cis-alloisohumulone, hydroperoxy-trans-alloisoadhumulone, hydroperoxy-trans-alloisocohumulone,Hydroperoxy-trans-alloisohumulone, Hydroperoxytricycloadlupon, Hydroperoxytricyclocorpone, Hydroperoxytricyclolupone, Hydroxychloroquine sulfate, Hydroxy-cis-alloisoadhumulone, Hydroxy-cis-alloisocohumulone, Hydroxy-cis-alloisohumulone, Hydroxylupanine, Hydroxy-trans-alloisoadhumulone, Hydroxy-trans-alloisocohumulone, Hydroxy-trans-alloisohumulone, Hydroxytricycloadlupon, Hydroxy Citricyclocorpon, hydroxytricyclocorpon, hydroxyzine dihydrochloride, hypoxanthine, imidazole, imipramine N-oxide hydrochloride, improsulfan tosylate, inaperisone hydrochloride, inosine, glycerol iodide, ipodic acid sodium salt, isobutyl acetate, isobutyl propionate, isobutyl salicylate, isobutylsulfamic acid ethyl ester, isodonal, isoeugenyl methyl ether, isoflavone, isoliquiritigenin, isolupinine, isometheptene mucate, isopimpinellin, isopropyl alcohol, solan Munetin, Isoxanthohumol, Isoxanthohumol H, Isoxanthohumol M, Isoxanthohumol P, Isoxantrpon, Isoxsuprine Hydrochloride, Kaempferol, Kaempferol-3-O-β-D-(6''-O-malonyl)-glucoside, Kaempferol-3-O-β-D-glucopyranoside, Khellin, Labetalol-HCl, Lactucin, Lactucin-15-oxalate, Lactucopicrin, Lactucopicrin-15-oxalate, Lactupicrin, Revflex, Lafutidine, L-Ala-L-Leu, L-Ala-L-Val , Lappaconitine, L-Arginine, L-Aspartyl-L-Alanine Methyl Ester, L-Aspartyl-L-Alanyl Tetramethylcyclopentyl, L-Asp-D-Phe-OMe, Leu-Leu-Leu, Leu-Phe, Leu-Trp, L-Gly-D-Leu, L-Gly-D-Phe, L-Gly-L-Leu, L-Gly-L-Phe, L-Histidine, Lidocaine, Lidocaine HCl, Limonin, Linamarin, Lincomycin Hydrochloride, Liquiritigenin, L-Isoleucine, Lithium Bromide, L-Leucine, L-Leu-D-Leu,L-Leu-L-Ala, L-Leu-L-Gly, L-Leu-L-Leu, L-lysine, L-menthone, L-norleucine, L-norvaline, lomefloxacin, L-Phe-L-Gly, L-Phe-L-Gly-L-Gly-L-Phe, L-Phe-L-Gly-L-Phe-L-Gly, L-phenylalanine, L-tryptophan, L-tyrosine, lupinine, lupro, Luteolin, L-valine, L-Val-L-Ala, Lycoctonine, Lycopodine, Magnesium Bromide, Magnesium Chlorate, Magnesium Chloride, Magnesium Lactate, Magnesium Sulfate, Malathion, Malvidin-3-glucoside, Malviin, Matrine, m-Benzenedisulfamic Acid, Disodium Salt, Meconine, Mefenamic Acid, Melilotoside, Menthyl Isovalerate, Meperidine Hydrochloride, Mephenesin, Meprobamate, Meranzine, Mersalyl , m-Tolyl urea, methacycline hydrochloride, methadone, methadone hydrochloride, methamphetamine hydrochloride, methantheline bromide, methimazole, methoxsalen, methoxyphenamine hydrochloride, methyl 2-[2-(3-hydroxy-4-methoxyphenyl)ethyl]benzoate, methyl acetate, methyl anthranilate, methyl benzethonium chloride, methylergonovine maleate, methylthiouracil, methyl-α-D-2,6-dideoxy-gluco-pyranoside, methyl Methyl-α-D-3,6-dideoxy-gluco-pyranoside, Methyl-α-D-4,6-dideoxy-gluco-pyranoside, Methiprylon, Metralindole Hydrochloride, Mibefradil Hydrochloride, Miconazole, m-Nitrobenzene, Momordicin I, Momordin Ic, Momordin II, Morin, Morphine Hydrochloride, Moveltipril Calcium Salt, Myricetin, N-(1-Naphthyl)imidodisulfate Disodium Salt, N-(2,2-Diethoxyethyl)imidodisulfate disodium salt, N-(2-methylprop-2-enylidene)hydroxylamine, N-(2-morpholinoethyl)imidodisulfate disodium salt, N-(2-piperidinoethyl)imidodisulfate disodium salt, N-(5-methoxy-2-methylpent-2-en-1-ylidene)hydroxylamine, N-(7-methoxy-2-methylhept-2-en-1-ylidene)hydroxylamine, N,N-diethyl-6-nitro-1,1-dioxo-1,2-Benzothiazol-3-amine, N-[(3-ethenylcyclohex-1-en-1-yl)methylidene]hydroxylamine, N-[(4-methylcyclohex-1-en-1-yl)methylidene]hydroxylamine, N-[2-(diethylamino)ethyl]imidodisulfate disodium salt, N-[2-(dimethylamino)ethyl]imidodisulfate disodium salt, N-[3-(dimethylamino)propyl]imidodiamine sulfuric acid disodium salt, N-[6-[bis(sodiooxysulfonyl)amino]hexyl]imidodisulfuric acid disodium salt, N-{[4-(propan-2-yl)cyclohexa-1,4-dien-1-yl]methylidene}hydroxylamine, N-{[5-(methoxymethyl)cyclopent-1-en-1-yl]methylidene}hydroxylamine, N1,N4,N8-tris(dihydrocaffeoyl)spermidine, N1,N8-bis(dihydrocaffeoyl)spermidine, naphazoline hydrochloride, narcobarbital, naringin, nealbarbital, neoeriocitrin, neohesperidin, neoquassin, neostigmine bromide, nerol, neryl isovalerate, N-ethylthiourea, nialamide, nicotine, niflumic acid, nikethamide, N-isobutylacetamide, nitrofurazone, N-methylthiourea, nobiletin, nobilin, nodocin, nodocinol, nomilin, nonyl acetate, nonyl alcohol, nortricycloadjuvant, nobilin Lutricyclocorpon, nortricyclocorpon, noscapine, N-phenyl-[p-phenylenebis(sodium sulfamate)] salt, obacunone, officinalisin I, officinalisin II, ofloxacin, oleuropein, omeprazole, o-methoxybenzaldehyde, oridonin, orphenadrine, ouabain, oxeladin, oxyacanthin, p-acetanisidine, pancuronium bromide, pantoprazole, pantothenic acid, pantothenic acid calcium salt, papaverine, paracetamol, partheny Benzene, p-dimethoxybenzene, pelargonidin, pemirolast, pentamethonium bromide, pentamidine isethionate, pentobarbital sodium salt, pentoxifylline, pentylenetetrazole, periprocymarin, peroxyartemorin, persin, PGG, Phe-Leu, phenacetin, fenalymal, phenazopyridine hydrochloride, phenethyl alcohol, phenethyl isothiocyanate, phenobarbital sodium, phenprobamate, phentolamine monohydrochloride, phen Phenyl α-D-glucopyranoside, phenyl β-D-galactopyranoside, phenyl β-D-glucopyranoside, phenylacetaldehyde, phenylacetaldehyde dimethyl acetal, phenylbiguanide, phenylbutazone, phenylephrine hydrochloride, phenylethyl isothiocyanate, phenylmethylbarbituric acid, phenylpropanolamine HCl, phenylthiocarbamide (PTC), phenytoin sodium, Phe-Phe-Phe, Phe-Trp, phloretin, phloroisovalerophenone-3,5-Di-C-β-D-glucopyranoside, pholcodine, phthalylsulfathiazole, picoline, picoperine hydrochloride, picric acid, picrocrocin, picromycin, picrotin, picrotoxin, picrotoxinin, pifarnine, pinelic acid, pinocembrin, pipemidic acid, piperazine, piperidine, piperidione, piperonyl acetate, piperonylic acid, pipradrol hydrochloride, pirenzapine, p-lactophenetide, plaunotol, p-mentha-1,4-Diene, p-methoxybenzaldehyde, polenopyroside A, polysorbate 20, polysorbate 60, polysorbate 80, poncirin, potassium guaiacolsulfonate, potassium sulfate, prednisolone, prednisone, Pro-Arg, procainamide, procaine, procyanidin B1 3'-O-gallate, procyanidin B2, procyanidin B2 3'-O-gallate, procyanidin B3, procyanidin C1, procyanidin C2, progesterone, progoitrin, promethazine, propafenone hydrochloride Salt, Proparilonal, Propamidine Isethionate, Propanolol, Propoxyphene, Propoxyphene Hydrochloride, Propyl 2-Furanacrylate, Propyl Gallate, Propyl Propionate, Propylthiouracil, Propyphenazone, Protocatechuic Acid Ethyl Ester, Protodioscin, Prunetin, Prunin, Pseudoephedrine Sulfate, Psychotrin, Purine, Pyrazine, Pyrazole, Pyridazine, Pyridine, Pyridostigmine Bromide, Pyrimidine, Pyrocatechin, Pyronaridine Tetraphosphate, Pyrrole, Pyrrolidine, Pyrrole Lysinohexose reductone, QLFGPNVNPWHNP, Quassin, Quebrachamine, Quercetagetin, Quercetin, Quercetin-3-O-β-D-glucopyranoside, Quinacrine dihydrochloride, Quinazoline, Quinic acid, Quinidine sulfate, Quinine, Quinine dihydrochloride, Quinine hydrochloride, Quinine sulfate, Quinizolate, Quinobic acid, Rabdocyanone I, Rabdocyanone II, Raffinose undecaacetate, Ranitidine hydrochloride, Resveratrol, Retamin, Rhodinyl acetate, Rhododendrin, Salicin, Salicylic acid Lithylamide, salsalate, santamarin, scabracelide, sicallen, scorpiocohumol, scorpiofumol, scutellarein, secobarbital sodium, senecionine, sicochinin, silibinin, sinapic acid, sinapine, sinensetin, sinigrin, sinigrin potassium salt, syntenin, skimmianin, sodium benzoate, sodium bromide, sodium N-(2,3-dihydro-1,4-benzodioxin-6-yl)sulfamate, sodium N-(2,4-dibromophenyl)sulfamate, sodium N-(2,6-diethylphenyl)sodium sulfamate, N-(2-benzylphenyl)sodium sulfamate, N-(2-bromo-4-propan-2-ylphenyl)sodium sulfamate, N-(2-butoxycarbonylphenyl)sodium sulfamate, N-(2-chloro-4-fluorophenyl)sodium sulfamate, N-(2-chloro-4-nitrophenyl)sodium sulfamate, N-(2-methyl-4-nitrophenyl)sodium sulfamate, N-(3-ethoxycarbonylphenyl)sodium sulfamate, Sodium N-(3-ethyl-6-methylpyridin-2-yl)sulfamate, Sodium N-(3-fluoro-4-methylphenyl)sulfamate, Sodium N-(3-iodo-4-methylphenyl)sulfamate, Sodium N-(3-phenoxyphenyl)sulfamate, Sodium N-(3-phenylmethoxyphenyl)sulfamate, Sodium N-(3-tert-butylphenyl)sulfamate, Sodium N-(4-bromo-2-chlorophenyl)sulfamate, Sodium N-(4-bromo-2-fluorophenyl)sulfamine Sodium N-(4-chloro-1,3-benzothiazol-2-yl)sulfamate, sodium N-(4-chloro-2-nitrophenyl)sulfamate, sodium N-(4-fluoro-2-methylphenyl)sulfamate, sodium N-(4-fluoro-2-nitrophenyl)sulfamate, sodium N-(4-fluoro-3-methylphenyl)sulfamate, sodium N-(4-methoxy-2-methylphenyl)sulfamate, sodium N-(4-methoxycarbonylphenyl)sulfamate, sodium N-(4-te sodium rt-butyl-1,3-thiazol-2-yl)sulfamate, sodium N-(5-bromo-6-methylpyridin-2-yl)sulfamate, sodium N-(5-chloro-2-nitrophenyl)sulfamate, sodium N-(6-nitro-1,3-benzothiazol-2-yl)sulfamate, sodium N-[2-(butan-2-yl)phenyl]sulfamate, sodium N-[2,6-di(propan-2-yl)phenyl]sulfamate, sodium N-[3-(dimethylamino)phenyl]sulfamate, sodium N-[3,Sodium 5-bis(methoxycarbonyl)phenyl]sulfamate, sodium N-[4-(1-hydroxyethyl)phenyl]sulfamate, sodium N-[4-(4-nitrobenzenesulfonyl)phenyl]sulfamate, sodium N-[4-(methylsulfanyl)phenyl]sulfamate, sodium N-[4-(piperidine-1-sulfonyl)phenyl]sulfamate, sodium N-[4-[(2-methylpropan-2-yl)oxycarbonyl]phenyl]sulfamate, sodium N-{[1,1'-biphenyl]-2-yl}sulfamate, nitrobenzenesulfonic acid, sodium phenolsulfonate, sodium sulfate, sodium thiocyanate, solanidine, sparteine ​​sulfate, sparteine, speciformin acetate, streptomycin, strychnine, strychnine-N-oxide, succinylcholine chloride, sucrose octaacetate, sugereoside, sulphur Famerazine monosodium salt, sulfamethal, sulfamethoxazole, sulfamethoxypyridazine, sulfisoxazole, sulfobromophthalein sodium, sulfonethylmethane, sulfur dioxide, sulfuretin, suosan-aspartame hybrid 34, suxibuzone, swerthiamarin, syringic acid ethyl ester, tacrine hydrochloride, talbutal, tangeretin, tatrizin A, tatrizin B, tatrizin A acetate, taurine, tauroco Acid, telosmoside A2, terpin, terpinyl formate, terpinyl isovalerate, terpinyl propionate, tetracaine hydrochloride, tetracycloadhumol, tetracyclocohumol, tetracyclohumol, tetraethylammonium hydroxide, tetrahydroepinodocin, teuflavin, teuflavonside, teuflavon, theobromine, theophylline, theophylline sodium acetate, thiacetazone, thiamine, thiamine hydrochloride, thioacetanilide, Thiocarbanilide, thiocinnamine, tiaramide hydrochloride, tiliacoline, tinoridine hydrochloride, tolazoline hydrochloride, tomatine, topiramate, tramadol hydrochloride, trans-adhumulic acid, trans-alloisoadhumulone, trans-alloisocohumulone, trans-alloisohumulone, trans-cohumulic acid, trans-cyclo(D-Ala-L-Pro), trans-cyclo(D-Ala-L-Val), trans-cyclo(L-Val-D-Phe), trans-humulic acid, trans-isoadhumulone, t trans-Isocohumulone, trans-Isohumulone, trans-N-Feruloyltyramine, trans-p-Coumaric acid ethyl ester, trans-p-Coumaric acid methyl ester, trans-Pseudoisoeugenol 2-methylbutyrate, Trapidil, Triacetin, Tributyrin, Tricetin, Tricycloadhumen, Tricycloadhumol, Tricycloadhumolactol, Tricycloadulpon, Tricyclocohumen, Tricyclocohumol, Tricycloadhumolactol, Tricyclocolpon, Tricyclohumen, Tricyclofumene, Tricyclofumene Mol, tricyclohumulactol, tricyclopropone, tridihexyl iodide, triethyl citrate, trigonelloside C, trimethadione, trimethaphan camsylate, trimethoprim, Trp-Leu, Trp-Phe, Trp-Pro, Trp-Trp, Trp-Trp-Trp, umbelliferone, umbellifolide, urea, ursodiol, valpromide, vancomycin, vanillic acid ethyl ester, beatoquin, verbenaline, vinbarbital sodium, viquidil hydrochloride, vitarboside A, vulgarolide, warfarin natto Sodium salt, xanthine, xanthohumol, xanthohumol B, xanthohumol C, xanthohumol D, xanthohumol G, xanthohumol H, xanthohumol I, xanthohumol L, xanthohumol M, xanthohumol N, xanthohumol O, xanthohumol P, xanthone, yohimbine, zalzanin D, ZINC01532585, α-chaconine, α-linolenic acid, α-santonin, (-)-form, α-solanine, β-D-mannose, β-glucogallin, (+)-(S)-alapyridine, (2E,6Z)-nona-2,6-Dienoic acid N-cyclopropylamide, (E)-N-(3,7-dimethylocta-2,6-dienyl)cyclopropanecarboxamide, (R)-strombin, (S)-morrelide, (S)-N2-((1-(N-butylamino)-carbonyl)-ethyl)guanosine 5'-monophosphate, 2-allylthio-inosine 5'-monophosphate, 2-furfurylthioinosine 5'-monophosphate, 2-mercaptoinosine 5'-monophosphate, 6-thioguanosine 5'-monophosphate Acid, Adenosine 5'-Monophosphate, Asp-Glu-Ser, 2-Allyloxy-5'-inosinate Calcium, 2-Isopentenylthio-5'-inosinate Calcium, Glutamate Calcium, Guanylate Calcium, Inosinate Calcium, Calcium-5'-ribonucleotide (mixture of calcium guanylate and calcium inosinate), Cyclopropanoic Acid N-Neomenthylamide, Dipotassium Guanylate, Dipotassium Inosinate, 2-(β-Meta Disodium 2-(γ-methallyl)thio-5'-inosinate, Disodium 2',3'-o-isopropylidene 5'-guanylate, Disodium 2',3'-o-isopropylidene 5'-inosinate, Disodium 2-chloro-5'-inosinate, Disodium 2-ethoxy-5'-inosinate, Disodium 2-ethoxycarbonylethylthio-5'-inosinate, Disodium 2-ethoxyethylthio-5'-inosinate Disodium inosinate, 2-ethyl-5'-inosinate disodium, 2-ethylthio-5'-inosinate disodium, 2-furfurylthio-5'-inosinate disodium, 2-i-propoxy-5'-inosinate disodium, 2-methoxy-5'-inosinate disodium, 2-methyl-5'-inosinate disodium, 2-methyl-6-mercaptopurine riboside 5'-phosphate disodium, 2-methylthio-5'-inosinate disodium, 2-Methylthio-6-mercaptopurine riboside 5'-phosphate disodium, 2-n-propoxy-5'-inosinate disodium, 2-phenyl-5'-inosinate disodium, 2-tetrahydrofurfurylthio-5'-inosinate disodium, 5'-adenylate disodium, 6-chloropurine riboside 5'-phosphate disodium, 6-mercaptopurine riboside 5'-phosphate disodium, deoxy-5'-guanylate disodium, inosinate disodium (inosine-5'-monophosphate IMP disodium), N1-methyl-5' -Inosinic acid disodium, N2,N2-dimethyl-5'-guanylic acid disodium, N2-methyl-5'-guanylic acid disodium, N1-methyl-2-methylthio-5'-inosinic acid disodium, N1-methyl-5'-guanylic acid disodium, disodium-5'-ribonucleotide (mixture of IMP and GMP), ethyl 4-((2-isopropyl-5-methylcyclohexyloxy)carbonyl)butanoate, Glu-Asp-Glu, guanosine 5'-monophosphate (5'-GMP), guanosine 5'-monophosphate (GMP) disodium Salt, inosine 5'-monophosphate (5'-IMP), L-ibotenic acid, L-theanine, L-tricolominic acid, erythro form, magnesium glutamate, methyl 4-((2-isopropyl-5-methylcyclohexyl)carbamoyl)benzoate, monoammonium glutamate, monopotassium glutamate, monosodium D,L-homocysteate, monosodium D,L-threo-β-hydroxyglutamate, monosodium L-aspartate, monosodium L-glutamate (MSG), monosodium L-ibotenic acid, L-tricolominic acid Monosodium tricholomate, Monosodium L-α-aminoadipate, N-(1-deoxy-D-fructos-1-yl)-L-glutamic acid, N-(1-deoxy-D-fructos-1-yl)pyroglutamic acid, N-(3-methoxy-4-hydroxy-benzyl)-5-hydroxypentanamide, N-(4-hydroxyphenethyl)erythramide, N-(4-hydroxyphenethyl)gluconamide, N-(4-hydroxyphenethyl)succinamide, N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, N2-(1-carboxy-3,4,5-trihydroxypentyl)guanosine 5'-monophosphate, N2-(1-carboxy-3-hydroxypropyl)guanosine 5'-monophosphate, N2-(1-carboxyethyl)guanosine 5'-monophosphate, N2-(2-methylthioethyl)guanosine 5'-monophosphate, N2-(propylthiomethyl)guanosine 5'-monophosphate, N-2,4-dimethoxybenzyl-N-(2-pyridyl)ethyloxalamide, N2-buthyl Chillguanosine 5'-monophosphate, N2-lactoyl-guanosine 5'-monophosphate, N-cyclopentyl-2-isopropyl-5-methyl-bicyclo[4.1.0]heptane-7-carboxamide, N-gluconylethanolamine phosphate, N-phenethyl-4-hydroxypentanamide, pGlu-Pro, pGlu-Pro-Glu, pGlu-Pro-Ser, Theogallin, Thr-Glu, Xanthosine 5'-monophosphate (XMP) disodium salt, Xanthosine 5'-monophosphate, γ-L-Glutamyl-L-(S-methyl)methionine, γ-L-Glutamyl-L-cysteinyl-glycine, 3-chloro-4-morpholinophenylsulfamic acid sodium salt, 3-hydroxy-4-methoxydihydrochalcone, acetic acid, adipic acid, ascorbic acid, benzoic acid, carbonic acid, citric acid, formic acid, fumaric acid, lactic acid, malic acid, N-(1-methylhexyl)imidodisulfate disodium salt, N-(1-methyloctyl)imidodisulfate disodium salt, N-(2,2-dimethoxyethyl)imide Disodium imide disulfate, N-(2-methoxyethyl)imide disulfate, N-(3-ethoxypropyl)imide disulfate, N-[2-[methyl(sodiooxysulfonyl)amino]ethyl]imide disulfate, N-isobutylimide disulfate, N-isopropylimide disulfate, N-propylimide disulfate, oxalic acid, phosphoric acid, propionic acid, sodium 3-(sulfonatoamino)benzene-1-sulfonate, N-(1,Sodium 3-benzothiazol-2-yl)sulfamate, sodium N-(2-acetylphenyl)sulfamate, sodium N-(2-chloro-4-methylphenyl)sulfamate, sodium N-(2-fluoro-4-iodophenyl)sulfamate, sodium N-(2-methoxy-5-methylphenyl)sulfamate, sodium N-(4-methyl-5-propyl-1,3-thiazol-2-yl)sulfamate, sodium N-(5-benzyl-1,3,4-thiadiazol-2-yl)sulfamate, sodium N-(5-methyl-2-nitrophenyl)sulfamate, sodium N-(5-tert-butyl-1,2-oxazol-3-yl)sulfamate, sodium N-[4-(butan-2-yl)phenyl]sulfamate, succinic acid, tartaric acid, gamma-aminobutyric acid, ammonium chloride, disodium N,N-Disulfonatopentan-1-amine, Lithium Chloride, L-Ornityltaurine, L-Ornityl-γ-aminobutyric Acid, Lys-Tau HCl, N-(5-Methylheptyl)imidodisulfate Disodium Salt, Orn-Tau HCl, Orn-βAla HCl, Orn-γAbu HCl, Potassium Chloride, Sodium Chloride, (-)-Hesperitin, 13-Hydroxy-cis-9,trans-11-octadecadienoic Acid, 1-Aminocyclohexane-1-carboxylic Acid, 1-Aminocyclooctane-1-carboxylic Acid, 1-Aminocyclopentane-1-carboxylic Acid Carboxylic acid, 1-cycloheptene-1-carboxaldehyde oxime, 2-(1H-indol-3-yl)ethanol, 2-(4-bromophenylsulfonyl)-3-methylbutanoic acid, 2-tridecenal, 3-(p-tolylosulfonyl)butanoic acid, 3-phenylpropyl acetate, 3-phenylpropyl isobutyrate, 5-chlorosaccharin, 6-bromosaccharin, 6-chlorosaccharin, 6-methyl-5-hepten-2-one, 7-chloro-2,3-dihydro-1 lambda 6,2-benzothiazole-1,1,3-trione, 9-hydroxy-trans-10,cis-12-Octadecadienoic acid, allyl isothiocyanate, aryl urea derivative 12, aryl urea derivative 13, aryl urea derivative 14, barium chloride, benzothiazolyl sulfamate derivative 107, benzyl acetate, butanoic acid, 2-[(4-chlorophenyl)sulfonyl]-3-methyl-, butylsulfamic acid ethyl ester, butylsulfamic acid propyl ester, calcium chloride, calcium phenolsulfonate, cefazolin sodium salt, cinnamyl formate, citral (neral), citronellyl propanoate, coumarin, cyclohexylsulfamic acid butyl ester, cyclohexylsulfamic acid cyclohexyl ester, cyclohexylsulfamic acid ethyl ester, cyclohexylsulfamic acid Isobutyl ester, cyclohexylsulfamic acid isopropyl ester, cyclohexylsulfamic acid methyl ester, cyclohexylsulfamic acid propyl ester, cyclohexylsulfamic acid sec-butyl ester, D-cysteine, D-glutamic acid, D-norleucine, ethyl phenylacetate, gallic acid, gaudichaudioside B, gaudichaudioside E, genistin, glutaronitrile, Glycyl-L-ornithine, hexyl acetate, hydrogen cyanide, isoamyl acetate, isoamyl propionate, isoamyl salicylate, isobutylsulfamic acid propyl ester, isopropyl propionate, L-cysteine, L-glutamic acid, L-glutamic acid diethyl ester, linalyl formate, linoleic acid, L-menthol, L-methionine, L-ornitylglycine, L-ornityl-β-alanine, magnesium ammonium sulfate, methyl D-mannopyranoside, methyl β-D-gluconate Cide, N-(1,5-dimethylhexyl)imidodisulfate disodium salt, oleic acid, phenethyl formate, phenethyl isobutyrate, phenethyl isovalerate, piperonal, p-nitrosaccharin, potassium oxalate, propyl acetate, propyl formate, propyl isovalerate, propylsulfamic acid propyl ester, protocatechuic acid, QLFGPNVNPW-COOC2H5, QLFNPSTNPW, QLFNPSTNPW-COOC2H5, rosinyl formate, rosinyl isovalerate, salicylic acid, rosinyl acetate Intalol, sodium (2-methyl-3-chlorophenyl)sulfamate, sodium aspartate, sodium N-(2,4-dimethoxyphenyl)sulfamate, sodium N-(2-ethyl-6-methylphenyl)sulfamate, sodium N-(2-methoxy-6-methylphenyl)sulfamate, sodium N-(3-bromo-5-methylpyridin-2-yl)sulfamate, sodium N-(3-methoxycarbonylphenyl)sulfamate, sodium N-(4-chloro -2-fluorophenyl)sodium sulfamate, N-(4-chloro-2-methylphenyl)sodium sulfamate, N-(4-chloro-3-nitrophenyl)sodium sulfamate, N-(4-methoxy-2-nitrophenyl)sodium sulfamate, N-(4-methyl-3-nitrophenyl)sodium sulfamate, N-[3-[(2-methylpropan-2-yl)oxycarbonyl]phenyl]sodium sulfamate, N-[4-(propan-2-yl)-1,Sodium 3-thiazol-2-yl]sulfamate, strontium bromide, syn-cyclohexanecarboxaldehyde, syn-p-anisaldehyde oxime, tiglic acid aldehyde oxime, trans-2-Me-2-pentenal oxime, β-alanyl-L-ornithine, γ-linolenic acid, (2R,4aS,7R,8aR)-(-)-2-(3'-hydroxy-4'-methoxyphenyl)-9,9-dimethyltetrahydro-5H-4a,7-methano-4H-1,3-benzoxathiane, methano-4H-1,3-benzoxathiane Xathian, (3-hydroxy-4-methoxyphenyl)(phenylsulfanyl)methanone, (4-nitrophenyl)urea, (R)-3-amino-3-phenylpropionic acid analog of N-(4-cyanophenyl)-N'-carboxyethylurea, (S)-(-)-phyllodulcin, [4-(2-phenylethyl)phenyl]urea, 1-(2,6-dihydroxyphenyl)-3-(4-hydroxy-3-methoxyphenyl)propan-1-one, 1-(2,6-dihydroxyphenyl)-3-(4-hydroxyphenyl)propan-1-one , 1-(2-cyanoethyl)-3-(4-nitrophenyl)urea, 1-(3-hydroxy-4-methoxyphenyl)-2-phenylethanone, 1-(4-{[4,5-dihydroxy-6-(hydroxymethyl)-3-[(3,4,5-trihydroxy-6-methyloxan-2-yl)oxy]oxan-2-yl]oxy}-2,6-dihydroxyphenyl)-3-(2-hydroxyphenyl)propan-1-one, 1-(4-{[4,5-dihydroxy-6-(hydroxymethyl)-3-[(3,4,5-trihydroxy-6-methyloxan-2-yl)oxy]oxan-2-yl]oxy}-2,6-dihydroxyphenyl)-3-(2-hydroxyphenyl)propan-1-one, 1-(4-{[4,5-dihydroxy-6-(hydroxymethyl)-3-[(3,4,5-trihydroxy-6-methyloxan-2-yl)oxy]oxan-2-yl]oxy}-2,6-dihydroxyphenyl)-3-(3-ethoxy-4-hydroxyphenyl)propan-1-one, 1-(4-{[4,5-dihydroxy-6-(hydroxymethyl)-3-[(3,4,5-trihydroxy-6-methyloxan-2-yl)oxy]oxan-2-yl]oxy}-2,6-dihydroxyphenyl)-3-(4-hydroxy-3-methoxyphenyl)propan-1-one, 1-(4-{[4,5-dihydroxy-6-(hydroxymethyl)-3-[(3,4,5-trihydroxy-6-methyloxan-2-yl)oxy]oxan-2-yl]oxy}-2,6-dihydroxyphenyl)-3-phenylpropan-1-one, 1-(4-nitrophenyl)-3-propylurea, 1,4- Benzodioxin derivatives, 1,4-cyclohexylenebis(sodium sulfamate) salt, 10-methoxy-7,11b-dihydrobenzo[b]indeno[1,2-d]pyran-6a,9-diol, 11-ketodihydroisodonal, 2-((4-methylthio)benzoyl)benzoic acid, 2-(2-bromoethyl)-1,2-benzisothiazol-3(2H)-one 1,1-dioxide, 2-(3,4-dimethoxybenzoyl)benzoic acid, 2-(3-hydroxy-4-methoxyphenyl)-2,3-dihydro-1,3 -Benzothiazin-4-one, 2-(3-hydroxy-4-methoxyphenyl)-4,5-dihydro-1,3-benzodioxepin, 2-(3-hydroxy-4-methylthiophenyl)-2,3-dihydro-1,4-benzoxathiin-6-ol, 2-(3-hydroxy-4-methylthiophenyl)-2,3-dihydro-1,4-benzoxathiin, 2-(4-carboxybenzoyl)benzoic acid, 2-(4-hydroxy-2-methoxybenzoyl)benzoic acid, 2-(4-hydroxy-3-methoxybenzoyl)benzo Acid, 2-(4-methoxybenzyl)benzoic acid, 2-(4-methoxyphenoxy)benzoic acid, 2-(4-methoxyphenyl)-4H-3,1-benzoxathiin, 2-(4-methoxyphenylthio)benzoic acid, 2-(4-phenoxybenzoyl)benzoic acid, 2-(4-propoxybenzoyl)benzoic acid, 2-(pentyloxy)-5-(2-phenylethyl)phenol, 2',3,5'-trihydroxy-4-ethoxydihydrochalcone, 2',3,5'-trihydroxy-4-methoxydihydrochalcone, 2',3,5'-Trihydroxy-4-propoxydihydrochalcone, 2-[2-(3-hydroxy-4-methoxyphenyl)ethyl]benzoic acid, 2-[2-methoxy-5-(2-phenylethyl)phenoxy]acetic acid, 2-amino-2-{[1-oxo-1-(propan-2-yloxy)propan-2-yl]carbamoyl}acetic acid, D-form, 2-benzoylbenzoic acid, 2-ethyl-5-nitro-2,3-dihydro-1 lambda 6,2-benzothiazole-1,1,3-trione, 2-ethyl-6-nitro-1,2-benzisothiazol-3(2H)-one ,1-dioxide, 2-ethyl-7-nitro-2,3-dihydro-1lambda 6,2-benzothiazole-1,1,3-trione, 2-hydroxymethylphenyl-4-methoxyphenylmethanol, 2-methoxy-5-(3-methyl-2,3-dihydro-1,4-benzodioxin-2-yl)phenol, 2-methoxy-5-(4-phenylbutyl)phenol, 2-methoxy-5-[2-(1-naphthalenyl)ethyl]phenol, 2-methoxy-5-[2-(4-methoxyphenyl)ethyl]phenol, 2-methoxy-5-[2-(4-methylphenyl)ethyl]phenol, 2-methyl-2-(3-hydroxy-4-methoxyphenyl)-1,4-dihydrobenzodioxane, 2-methyl-6-nitro-1,2-benzisothiazol-3(2H)-one 1,1-dioxide, 2-nitro-4-amino-propoxybenzene, 2-phenoxymethyl-2H-7,8-dihydrobenzopyran, 3-(2,4-dihydro-3,1-benzoxathiin-2-yl)-6-methoxy-2-[3-( 4-nitrophenyl)prop-2-en-1-yl]phenol, 3-(3,4-dihydroxyphenyl)-3,4-dihydroisochromen-1-one, 3-(3,4-dimethoxyphenyl)-8-methoxy-3,4-dihydro-1H-2-benzopyran-1-one, 3-(3-hydroxy-4-methoxyphenyl)-1,3-dihydro-2-benzofuran-1-one, 3-(3-hydroxy-4-methoxyphenyl)-1,5-dihydro-2,4-benzodioxepin, 3-(3-hydroxy-4-methoxyphenyl)-2,3-dihydro-1,3-Benzoxazin-4-one, 3-(3-hydroxy-4-methoxyphenyl)-2-phenylpropanoic acid, 3-(3-hydroxy-4-methoxyphenyl)-3,4-dihydro-2H-1-benzothiopyran, 3-(3-hydroxy-4-methoxyphenyl)-4-(3H)-1,2-dihydroquinazolinone, 3-(3-hydroxy-4-methoxyphenyl)isochromen-1-one, 3-(3-hydroxy-4-methoxyphenyl)-3,4-dihydroisocarbostyril, 3-(3-hydroxyphenyl) 3-(4-hydroxy-3-methoxyphenyl)-3,4-dihydroisocoumarin, 3-(4-methoxyphenyl)benzo[2]furan-1-one, 3-(4-methoxyphenyl)isochroman-1-one, 3,9,10-trimethoxy-7,11b-dihydrobenzo[b]indeno[1,2-d]pyran-4,6a-diol, 3-[(3-hydroxy-4-methoxyphenyl)methyl]-1,3-dihydro-2-benzofuran-1-one, 3-[(4-nitrophenyl) (4-nitrophenyl)carbamoyl]amino}propanoic acid, 3-[(anilinocarbonyl)amino]propanoic acid, 3-[2-(3-hydroxy-4-methoxyphenyl)ethyl]benzoic acid, 3-{[(4-cyanophenyl)carbamoyl]amino}-3-(2-methoxyphenyl)propanoic acid, 3-{[(4-nitrophenyl)carbamoyl]amino}prop-2-enoic acid, 3-{[(4-nitrophenyl)carbamoyl]oxy}propanoic acid, 3-amino-4-oxo-4-(pentan-2-ylamino)butanoic acid, 3-anilino -2-Phenyl-3H-naphtho-[1,2-d]imidazole-5-sulfonic acid sodium salt (TSN), 3-amino-3-[(nonan-2-yl)carbamoyl]propanoic acid, 3-amino-3-{[1-oxo-1-(propan-2-yloxy)hexan-2-yl]carbamoyl}propanoic acid, 3-hydroxy-4-methoxybenzanilide, 3'-hydroxy-4'-methoxyflavanone, 3-hydroxy-4-methoxy-stilbene, 3-hydroxy-β-(3-hydroxy-4-methoxyphenyl)ethylbenzene, 3-nitro-o-toluidine, 3-nitro-p-toluidine, 3-ureidopropionic acid, 4-(4,5-dihydro-2H-1,3-Benzodioxepin-2-yl)-2-methoxyphenol, 4-(4-methoxyphenyl)-3-methyl-4-oxobut-2-enoic acid, 4',5-dihydroxy-3'-methoxyflavanone, 4,9,10-trimethoxy-7,11b-dihydrobenzo[b]indeno[1,2-d]pyran-3,6a-diol, 4-[(4-nitrobenzoyl)amino]butanoic acid, 4-[(4-nitrofuran) phenyl)carbamoylamino]butanoic acid, 4-[2-(3-hydroxy-4-methoxyphenyl)ethyl]benzoic acid, 4-[2-(4-nitrophenyl)hydrazinyl]-4-oxobutanoic acid, 4-{[(2-carboxyethyl)carbamoyl]amino}benzoic acid, 4-methoxybenzophenone, 5-(1-carboxyethyl)-2-[3-(carboxymethyl)-5-oxo-4-(propane-2, -yl)oxolan-3-yl]cyclohexane-1-carboxylic acid, 5-(2,4-dihydro-3,1-benzoxathiin-2-yl)-2-methoxy-4-nitrophenol, 5-(2,4-dihydro-3,1-benzoxathiin-2-yl)-2-methoxyphenyl N-ethylcarbamate, 5-(2-phenylethyl)-2-propoxyphenol, 5-(7,8-dimethyl-3,5-dihydro-1H-2,4-benzodithiepin-3-yl)-2-methoxyphenol, 5,4'-dihydroxyflavanone, 5-[2-(4-bromophenyl)ethyl]-2-methoxyphenol, 5-[2-(4-chlorophenyl)ethyl]-2-methoxyphenol, 5-[2-(4-hydroxy-3-methoxy 5-(4-(hydroxyimino)-3,4-dihydro-1H-2-benzopyran-3-yl)-2-methoxyphenol, 5-{2-[3-(hydroxymethyl)phenyl]ethyl}-2-methoxyphenol, 5-{2-[4-(hydroxymethyl)phenyl]ethyl}-2-methoxyphenol, 5-aminosaccharin, 5-benzyl-2-methoxyphenol, 5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)-4H-1-benzopyran-4-one, 5-thio-β-D-fructofuranose, 6,6'-dichlorosucrose, 6-chloro-6-deoxy-D-galactose, 6-ethoxy-1,2-benzisothiazol-3(2H)-one 1,1-Dioxide, 6-Methoxybenzo[d]isothiazol-3(2H)-one 1,1-Dioxide, 7,7,17-trimethyl-3,10-dioxapentacyclo[14.2.1.01,13.04,12.08,12]nonadecane-2,6,9,18-tetrone, 7,7-Dimethyl-3a-{6-methyl-7-oxobicyclo[3.2.1]octan-2-yl}-octahydro-2-benzofuran-1,6-dione, 7,8-Dimethyl-3-(3-hydroxy-4-methoxyphenyl)-1,5-dihydro-2,4-benzodithiepin, 8-Hydroxy-3-(3-hydroxy-4-methoxyphenyl)isochromen-1-one, 9-Methoxy-6a,11a-dihydro-6H-benzofuro[3,2-c]chromen-8-ol, acetylisodonar, alaninamide, allosucrose, aspartyl-phenylalanyl-O-cyclohexane, butanoic acid, 3-amino-4-[(4-methylpentyl)amino]-4-oxo-, Compound XXX, Compound XXXI, Compound XXXIII, Compound XXXVIII, cyclohexane 1,2 / 4,5-tetraol, D-cystine, D-hydroxyproline, dihydroacetylisodonar, dihydrotrichodonine, DL-4-(2-chloro-2-propyl)-1-carboxaldehyde D-tert-leucine, ememodin, eriocitrin, gaudichaudioside C, guaiacol, H-DL-Asp-NHEtPh, hesperidin, hydrangenol, isosakuranetin-rutinoside, L-aspartic acid, L-aspartyl-L-phenylalanine, L-cystine, L-tert-leucine, methyl 2-(4-methoxybenzoyl)benzoate, methyl 3-[(4-nitrophenyl)carbamoylamino]propionate, methyl 3-[2-(3-hydroxy-4-methoxyphenyl)ethyl]benzoate, 4-[ 2-(3-hydroxy-4-methoxyphenyl)ethyl] methyl benzoate, monoacetylnodocin, N-(3-hydroxy-4-methoxybenzyl)isobutylamine, N-(3-hydroxy-4-methoxy-benzyl)propylamine, N-(3-hydroxy-4-methoxybenzyl)-tert-butylamine, N-(3-isopropoxypropyl)imidodisulfate disodium salt, N-(3-morpholinopropyl)imidodisulfate disodium salt, N-[6-(2,4-dihydro-3,1-benzoxathiin-2-yl)-2 -hydroxy-3-methoxyphenyl]-4-nitrobenzamide, N-{[4-(2-methoxyethyl)cyclohex-1-en-1-yl]methylidene}hydroxylamine, naringenin rutinoside, N-ethylsaccharin, N-methylsaccharin, o-(4-biphenylylcarbonyl)benzoic acid, o-ethoxyphenylurea, o-tolylurea, phenol, 2-methoxy-5-[2-(2-naphthalenyl)ethyl]-, phenol, 3,3'-(1,2-ethanediyl)bis[6-methoxy-, phenol, 5-(2-(3,4-Dimethoxyphenyl)ethyl)-2-methoxy-, phenylguanidine acetic acid, 2-(3-hydroxy-4-methoxyphenyl)-4H-1,3-benzodithiin, (S)-form, 5-(4H-3,1-benzoxathiin-2-yl)-2-methoxyphenol, (S)-form, 3-(sulfonatoamino)benzoic acid sodium salt, 4-(sulfonatoamino)benzoic acid sodium salt, N-(2-phenoxyphenyl)sulfamic acid sodium salt, N-(4-ethoxycarbonylphenyl)sulfamic acid sodium salt, N-(4-propoxycarbonylphenyl)sulfamic acid sodium salt, N-[3-(methylsulfanyl)phenyl]sulfamic acid sodium salt, N-[4-(2-hydroxyethyl)phenyl]sulfamic acid sodium salt, N-[4- Sodium [ethyl(2-hydroxyethyl)amino]phenyl]sulfamate, spiro[(4-H-1,3-benzodithiane)-2,1'-(4'-hydroxy-5'-methoxy-[1H]-2',3'-dihydroindene)], spiro[(4-H-1,3-benzodithiane)-2,1'-(5'-hydroxy-6'-methoxy-[1H]-2',3'-dihydroindene)], 3-{[(4-nitrophenyl)carbamoyl]amino}propionic acid sulfonate, syn-hydroxymethylfurfuraldehyde oxime, telosmoside A1, telosmoside A3, telosmoside A4, telosmoside A5, telosmoside A6, telosmoside A7, thunberginol G, trichodonin, trichocaulin, β-(3-amino-4-methoxyphenyl) Ethylbenzene, β-(4-hydroxy-3-methoxyphenyl)ethylbenzene, β-aspartic acid isomers, (±)-epihernandulcin, (4-chlorophenyl)sulfamic acid sodium salt, (4-fluorophenyl)sulfamic acid sodium salt, (4-nitrophenyl)sulfamic acid sodium salt, (phenylsulfonyl)acetic acid, 1-(4-methoxy-benzenesulfonyl)cyclopentanecarboxylic acid, 1-(4-methoxyphenylsulfonyl)cyclohexane-1-carboxylic acid, 1-(4-methylbenzenesulfonyl)cyclopentane-1-carboxylic acid, 1-(phenylsulfonyl)cyclopentanecarboxylic acid, 1-(phenylsulfonyl)cyclopropanecarboxylic acid, 1,4-anhydroerythritol, 1',6'-Di-O-acetate sucrose, 1'-O-acetyl derivative of hernandulcin, 1-phenylsulfonyl-2,4,5-trimethylcyclohexanecarboxylic acid, 1-phenylsulfonyl-2,4-dimethylcyclohexanecarboxylic acid, 1-phenylsulfonyl-2-methylcyclohexanecarboxylic acid, 1-phenylsulfonyl-3-cyclohexenecarboxylic acid, 1-phenylsulfonyl-4-methylcyclohexanecarboxylic acid, 1-phenylsulfonylcyclobutane-1-carboxylic acid, 1-phenylsulfonyl 2-(4-tert-butylphenylsulfonyl)-3-methylbutanoic acid, 2-(benzenesulfonyl)-2-methylbutanoic acid, 2-(benzenesulfonyl)-3-oxo-3-phenylpropanoic acid, 2-benzenesulfonyl-hexanoic acid, 2-chloro-2-deoxy-mannosucrose, 2-ethyl-2-phenylsulfonylbutyric acid, 2-methyl-2-phenylsulfonylpropanoic acid, 2-methyltetrahydro-2H -Thiopyran-3-ylsulfamic acid sodium salt, 2-phenylsulfonyl-3-phenylpropanoic acid, 2-phenylsulfonylpentanoic acid, 2-phenylsulfinylpropionic acid, 2-piperidinophenylsulfamic acid sodium salt, 2-propyl-2-phenylsulfonylpentanoic acid, 2-pyrimidinylsulfamic acid sodium salt, 2-thiazolin-2-ylsulfamic acid sodium salt, 3-(p-bromophenylsulfonyl)butanoic acid, 3-{[1-(acetyloxy)-3-methylpentane-2- yl]carbamoyl}-3-aminopropanoic acid, 3-{[1-(acetyloxy)-3-phenylpropan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-{[1-(acetyloxy)-4-methylpentan-2-yl]carbamoyl}-3-aminopropanoic acid, 3-amino-3-({3-[(2-methylcyclohexyl)oxy]-3-oxopropyl}carbamoyl)propanoic acid, 3-amino-3-[(1-methoxy-3-{[5-methyl-2-(propan-2-yl)cyclohexyl]oxy}-1,3-Dioxopropan-2-yl)carbamoyl]propanoic acid, 3-amino-3-[(2-benzyl-3-methoxy-3-oxopropyl)carbamoyl]propanoic acid, 3-amino-3-[(3-butoxy-3-oxopropyl)carbamoyl]propanoic acid, 3-amino-3-[(4-ethoxy-4-oxo-1-phenylbutan-2-yl)carbamoyl]propanoic acid, 3-amino-3-{[1-(3,3-dimethylcyclohexanecarbonyloxy)propane-2- yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(benzoyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclohexanecarbonyloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclohexanecarbonyloxy)propan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(cyclohexyloxy)-1-oxopentan-3-yl]carbamoyl}propanoic acid Propanoic acid, 3-amino-3-{[1-(pentanoyloxy)butan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-(propanoyloxy)pentan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[1-oxo-1-(propan-2-yloxy)pentan-3-yl]carbamoyl}propanoic acid, 3-amino-3-{[3-(benzoyloxy)-1-methoxy-1-oxopropan-2-yl]carbamoyl}propanoic acid, 3 -amino-3-{[3-(cyclohexyloxy)-2-(methoxycarbonyl)-3-oxopropyl]carbamoyl}propanoic acid, 3-amino-3-{[3-(cyclopentyloxy)-2-(methoxycarbonyl)-3-oxopropyl]carbamoyl}propanoic acid, 3-amino-3-{[3-methoxy-2-(methoxycarbonyl)-3-oxopropyl]carbamoyl}propanoic acid, 3-amino-3-{[4-(cyclohexyloxy)-1-methoxy-1,4-Dioxobutan-2-yl]carbamoyl}propanoic acid, 3-amino-3-{[4-methyl-1-oxo-1-(propan-2-yloxy)pentan-2-yl]carbamoyl}propanoic acid, 3-chloro-5-(trifluoromethyl)-2-pyridylsulfamic acid sodium salt, 3-methyl-2-pyridylsulfamic acid sodium salt, 3'-O-acetate mannosucrose, 3-phenylsulfonylbutanoic acid, 4-(trifluoromethyl)-2-pyridylsulfamido Sodium salt of 4,6-dichloro-2-pyrimidinylsulfamic acid, sodium salt, 4',6'-dichlorosucrose, 4,6-dimethyl-2-pyrimidinylsulfamic acid, sodium salt, 4-ethyl-2-pyridylsulfamic acid, sodium salt, 4-methoxy-6-methyl-2-pyrimidinylsulfamic acid, sodium salt, 4-methyl-2-pyridylsulfamic acid, sodium salt, 4-methyl-2-pyrimidinylsulfamic acid, sodium salt, 4-methyltetrahydro-, 2H-Thiopyran-3-ylsulfamic acid sodium salt, 4-phenylpiperidinosulfamic acid sodium salt, 5,6-dimethyl-1,2,4-triazin-3-ylsulfamic acid sodium salt, 5-bromo-2-pyridylsulfamic acid sodium salt, 5-chloro-2-pyridylsulfamic acid sodium salt, 5-chloro-6-{[2-(chloromethyl)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxy}-2-(hydroxymethyl)oxane-3,4-diol, 5-ethoxybenzothiazol-2-ylsulfamic acid Sulfamic acid sodium salt, 5-isoquinolinylsulfamic acid sodium salt, 5-methyl-2-pyridylsulfamic acid sodium salt, 5-methyl-2-thiazolylsulfamic acid sodium salt, 5-methyltetrahydro-2H-thiopyran-3-ylsulfamic acid sodium salt, 5-nitro-2-pyridylsulfamic acid sodium salt, 6-(2-hydroxy-6-methylhept-5-en-2-yl)-3-methylcyclohex-2-en-1-ol, 6,1'-dichlorosucrose, 6-chloro-4-(trifluoromethyl)-2-pyridylsulfamic acid sodium salt Sulfamic acid sodium salt, 6-methyltetrahydro-2H-thiopyran-3-ylsulfamic acid sodium salt, 6-mono-O-acetate sucrose, 6-O-isopropyl derivative of sucralose, abrusoside E dimethyl ester, astilbin, [2-(sulfonatoamino)phenyl]sulfanide disodium, [3-(sulfonatoamino)phenyl]sulfanide disodium, [4-(sulfonatoamino)phenyl]sulfanide disodium, ethanol, L-Ala-L-Asp-L-Phe-OMe, methyl β-D-fructofuranoside m-Nitrophenylsulfamic acid sodium salt, N-(1-methylpropyl)amidosulfuric acid sodium salt, N-(3-methylpent-3-en-2-ylidene)hydroxylamine, N-[(2,6-dimethyl-5,6-dihydro-2H-pyran-3-yl)methylidene]hydroxylamine, N-[1-(cyclohex-1-en-1-yl)ethylidene]hydroxylamine, N-{[4-(1,2-dimethoxyethyl)cyclohex-1-en-1-yl]methylidene}hydroxylamine, N-{[5-(methoxymethyl)cyclohex-1,4-dien-1-yl]methylidene}hydroxylamine, valeric acid, 2-ethyl-2-(phenylsulfonyl)-, polydextrose, polypodoside C, celigeain B, sodium 2-(sulfonatoamino)butan-1-ol, sodium 2-[(2-{4-[(hydroxyimino)methyl]cyclohex-3-en-1-yl}propan-2-yl)oxy]acetate, sodium 2-methyl-2-(sulfonatoamino)propan-1-ol, sodium 3-(sulfonatoamino)benzene-1-olate, sodium 4-phenyl-1-(sulfonatoamino)pyridin-1-ium, sodium hexylsulfamate, sodium isopropylsulfamate, sodium methylsulfamate, sodium N-(1,3-benzodioxol-5-yl)sulfamate, N-(1-methoxypropyl) Sodium N-(2,2-dimethoxyethyl)sulfamate, Sodium N-(2,3-dichlorophenyl)sulfamate, Sodium N-(2,3-difluorophenyl)sulfamate, Sodium N-(2,3-dihydro-1H-inden-5-yl)sulfamate, Sodium N-(2,4,4-trimethylpentan-2-yl)sulfamate, Sodium N-(2,4-dichlorophenyl)sulfamate, Sodium N-(2,4-difluorophenyl)sulfamate, Sodium N-(2,4-dimethylphenyl)sulfamate, Sodium N-(2,4-dinitrophenyl)sulfamate, Sodium N-(2,5-dichlorophenyl)sulfamate, Sodium N-(2,6-difluorophenyl)sulfamate, Sodium N-(2,Sodium N-(6-dimethylphenyl)sulfamate, sodium N-(2-aminophenyl)sulfamate, sodium N-(2-bromophenyl)sulfamate, sodium N-(2-chlorophenyl)sulfamate, sodium N-(2-chloropyridin-3-yl)sulfamate, sodium N-(2-cyanophenyl)sulfamate, sodium N-(2-cyclohexylethyl)sulfamate, sodium N-(2-ethoxypropyl)sulfamate, sodium N-(2-ethylphenyl)sulfamate, sodium N-(2-fluoro-5-methylphenyl)sulfamate, sodium N-(2-fluorophenyl)sulfamate, sodium N-(2-hydroxyethyl)sulfamate, N-(2-iodofuran-4-yl)sulfamate sodium N-(2-phenyl)sulfamate, sodium N-(2-methoxy-4-nitrophenyl)sulfamate, sodium N-(2-methoxy-5-nitrophenyl)sulfamate, sodium N-(2-methoxyethyl)sulfamate, sodium N-(2-methylbutan-2-yl)sulfamate, sodium N-(2-nitrophenyl)sulfamate, sodium N-(2-piperidin-1-ylethyl)sulfamate, sodium N-(2-sulfanyl-1,3-benzothiazol-5-yl)sulfamate, sodium N-(3,3-dimethylbutan-2-yl)sulfamate, sodium N-(3,4-dichlorophenyl)sulfamate, sodium N-(3,4-difluorophenyl)sulfamate, sodium N-(3,Sodium N-(4-dimethylphenyl)sulfamate, sodium N-(3-acetylphenyl)sulfamate, sodium N-(3-aminophenyl)sulfamate, sodium N-(3-chloro-4-fluorophenyl)sulfamate, sodium N-(3-chloro-4-methylphenyl)sulfamate, sodium N-(3-ethoxypropyl)sulfamate, sodium N-(3-fluoro-2-methylphenyl)sulfamate, sodium N-(3-hydroxyphenyl)sulfamate, sodium N-(3-hydroxypropyl) Sodium sulfamate, sodium N-(3-iodophenyl)sulfamate, sodium N-(3-methoxypropyl)sulfamate, sodium N-(3-methylpentan-2-yl)sulfamate, sodium N-(3-propylphenyl)sulfamate, sodium N-(4-acetylphenyl)sulfamate, sodium N-(4-butylphenyl)sulfamate, sodium N-(4-cyano-1H-imidazol-5-yl)sulfamate, sodium N-(4-ethoxy-2-nitrophenyl)sulfamate , sodium N-(4-ethyl-5-methyl-1,3-thiazol-2-yl)sulfamate, sodium N-(4-fluoro-3-nitrophenyl)sulfamate, sodium N-(4-methylpentan-2-yl)sulfamate, sodium N-(4-methylpentyl)sulfamate, sodium N-(4-methylpiperidin-1-yl)sulfamate, sodium N-(4-phenyl-1,3-thiazol-2-yl)sulfamate, sodium N-(4-phenylphenyl)sulfamate, sodium N-(4-propylphenyl )sodium sulfamate, N-(4-tert-butylphenyl)sodium sulfamate, N-(5-bromo-3-methylpyridin-2-yl)sodium sulfamate, N-(5-butyl-1,3,4-thiadiazol-2-yl)sodium sulfamate, N-(5-butyl-4-methyl-1,3-thiazol-2-yl)sodium sulfamate, N-(5-chloro-2-methylphenyl)sodium sulfamate, N-(5-chloropyrazin-2-yl)sodium sulfamate, N-(5-ethyl-4-methyl-1,Sodium N-(3-thiazol-2-yl)sulfamate, sodium N-(5-fluoro-2-methylphenyl)sulfamate, sodium N-(5-methylhexan-2-yl)sulfamate, sodium N-(5-pentyl-1,3,4-thiadiazol-2-yl)sulfamate, sodium N-(6-ethoxy-1,3-benzothiazol-2-yl)sulfamate, sodium N-(6-fluoro-1,3-benzothiazol-2-yl)sulfamate, sodium N-(6-methoxy-1,3-benzothiazol-2-yl) )sodium sulfamate, sodium N-(heptan-2-yl)sulfamate, sodium N-(hexane-2-yl)sulfamate, sodium N-(pyrrolidin-1-yl)sulfamate, sodium N-[2-(butan-2-yl)-6-ethylphenyl]sulfamate, sodium N-[2-(dimethylamino)ethyl]sulfamate, sodium N-[2-(morpholin-4-yl)phenyl]sulfamate, sodium N-[2-(propan-2-yloxy)ethyl]sulfamate, sodium N-[2-(thiazolinone) sodium N-[2-bromo-5-(trifluoromethyl)phenyl]sulfamate, sodium N-[2-chloro-4-(trifluoromethyl)phenyl]sulfamate, sodium N-[2-chloro-5-(trifluoromethyl)phenyl]sulfamate, sodium N-[2-ethyl-6-(propan-2-yl)phenyl]sulfamate, sodium N-[2-fluoro-5-(trifluoromethyl)phenyl]sulfamate, sodium N-[2-methyl-6-(propan-2-yl)phenyl]sulfamate sodium N-[3-(dimethylamino)propyl]sulfamate, sodium N-[3-(trifluoromethyl)phenyl]sulfamate, sodium N-[3,5-bis(trifluoromethyl)phenyl]sulfamate, sodium N-[3-chloro-5-(trifluoromethyl)phenyl]sulfamate, sodium N-[4-(2-ethoxy-2-oxoethyl)-1,3-thiazol-2-yl]sulfamate, sodium N-[4-(2-nitrophenyl)-1,3-thiazol-2-yl]sulfamic acid sodium salt, N-[4-(3-nitrophenyl)-1,3-thiazol-2-yl]sulfamic acid sodium salt, N-[4-(4-chlorophenyl)-1,3-thiazol-2-yl]sulfamic acid sodium salt, N-[4-(pentan-3-yl)phenyl]sulfamic acid sodium salt, N-[5-(1-phenylpropan-2-yl)-1,3,4-thiadiazol-2-yl]sulfamic acid sodium salt Sodium sulfamate, Sodium N-[5-(2-methylpropyl)-1,3,4-thiadiazol-2-yl]sulfamate, Sodium N-[5-(2-phenylethyl)-1,3,4-thiadiazol-2-yl]sulfamate, Sodium N-[5-(3-chlorophenyl)-1,3,4-thiadiazol-2-yl]sulfamate, Sodium N-[5-(3-methylbutyl)-1,3,4-thiadiazol-2-yl]sulfamate Sodium sulfamate, sodium N-[5-(4-chlorophenyl)-1,3,4-thiadiazol-2-yl]sulfamate, sodium N-[5-(butan-2-yl)-1,3,4-thiadiazol-2-yl]sulfamate, sodium N-[5-(methylsulfanyl)-1,3,4-thiadiazol-2-yl]sulfamate, sodium N-[5-(pentan-2-yl)-1,3,4-thiadiazol-2-yl]sulfamate, sodium N-amylsulfamate, sodium N-ethylsulfamate, sodium N-heptylsulfamate, sodium N-octylsulfamate, sodium N-pentan-3-ylsulfamate, sodium N-tert-butylsulfamate, sodium p-tolylsulfamate, sucralose 3',4'-epoxide, thietan-3-ylsulfamic acid sodium salt, , Thiocan-3-ylsulfamic acid sodium salt, Thiocan-4-ylsulfamic acid sodium salt, (+)-Brazilin, (+)-Viboquercitol, 4-hydroxy-3-methoxybenzoic acid [2-cyano-4-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybut-2-enyl], 4-hydroxybenzoic acid [2-cyano-4-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybut-2-enyl], [6]-paradol, 8]-gingerol, 1-(1-b-glucopyranosyl)-1H-indole-3-acetic acid, 1,4-dithiepan-6-ylsulfamic acid sodium salt, 3-methoxy-1,3,5-estratrien-2-ol, 6-aminosaccharin, 6-chloro-L-tryptophan, 9-hydroperoxy-trans-10,cis-12-octadecadienoic acid, 13-hydroperoxy-cis-9,trans-11-octadecadienoic acid, α-hydroxysanshool, arachidonic acid, butanoic acid, 2-[(4-methoxyphenyl)sulfonyl]sulfonyl] [1-methyl-, capsaicin, cis-pellitrin, clovamide, cooling agent 10, cubebol, cyclobutylsulfamic acid (Na salt), D-arginine, D-aspartic acid, dihydrocapsaicin, D-proline, elaidic acid, epimer of seligueain A, Evercool 180, frescolate MGA, frescolate MPC, gingerol, hamamelitannin, icilin, L-asparagine, L-glutamine, limonin monolactone, linoleic acid, menthyl glutarate, menthyl lactate, menthyl succinate, 1-(1- β-Glucopyranosyl)-1H-indole-3-acetic acid methyl ester, myoganal, naringenin, neohesperidin DHC derivative 8, nonivamide, nordihydrocapsaicin, piperanine, piperine, piperiline, polygodial, proanthocyanidin A2, rutin, shogaol, sodium (2,3-dimethylphenyl)sulfamate, sodium (4-ethoxyphenyl)sulfamate, sodium 4-methoxyphenylsulfamate, sodium 4-nitro-2-(sulfonatoamino)benzene-1-olate, N-(2,Sodium N-(5-difluorophenyl)sulfamate, sodium N-(2,5-dimethylphenyl)sulfamate, sodium N-(2-chloro-5-nitrophenyl)sulfamate, sodium N-(2-ethoxycarbonylphenyl)sulfamate, sodium N-(2-fluoro-5-nitrophenyl)sulfamate, sodium N-(2-methoxyphenyl)sulfamate, sodium N-(2-methyl-5-nitrophenyl)sulfamate, sodium N-(3,4-dimethoxyphenyl)sulfamate, sodium N-(3,5-dimethylphenyl)sulfamate, sodium N-(3-methoxyphenyl)sulfamate, sodium N-(4-cyanophenyl)sulfamate, sodium N-(4-ethylphenyl)sulfamate, sodium N-(4-iodophenyl)sulfamate, sodium N-(4-phenylmethoxyphenyl)sulfamate, sodium N-(5,6-dimethyl-1,3- Sodium N-(benzothiazol-2-yl)sulfamate, sodium N-(5-chloro-2-methoxyphenyl)sulfamate, sodium N-(5-tert-butyl-1,3,4-thiadiazol-2-yl)sulfamate, sodium N-(pentan-2-yl)sulfamate, sodium N-[2-(hydroxymethyl)phenyl]sulfamate, sodium N-[3-(hydroxymethyl)phenyl]sulfamate, sodium N-[4-(4-bromophenyl) N-[4-(4-methylphenyl)-1,3-thiazol-2-yl]sodium sulfamate, N-[5-(2-bromophenyl)-1,3,4-thiadiazol-2-yl]sodium sulfamate, N-[5-(3-bromophenyl)-1,3,4-thiadiazol-2-yl]sodium sulfamate, spilanthol, tannic acid, trans-pellitrin, WS23, WS3.

[0129] 3. Methods for preparing animal food In certain embodiments, the present disclosure relates to a method of preparing an animal food, comprising the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, the second coating comprising (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form; wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0130] In another embodiment, the present disclosure relates to a method of preparing an animal food according to the present disclosure, which may include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) of the total weight of the fat-containing composition; and b) spraying a second coating onto the dry food composition, the second coating comprising (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form, wherein the second coating is sprayed at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0131] In another embodiment, the present disclosure relates to a method of preparing an animal food according to the present disclosure, which may further include packaging the prepared animal food.

[0132] According to certain of the above embodiments, the method of preparing an animal food can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, wherein the second coating comprises (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form; and c) packaging the prepared animal food; wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0133] In another embodiment, the packaging step c) according to the methods of the present disclosure can be carried out under conditions where the temperature of the animal food is less than about 37° C. and / or within about 10° C. of ambient temperature.

[0134] The palatability enhancer substance in liquid form and the palatability enhancer substance in powder form may be the same or different palatability enhancer substances.

[0135] In certain embodiments, step b) of applying a second coating of a palatability enhancer substance in liquid form and a palatability enhancer substance in powder form can be performed sequentially or simultaneously, for example as a mixture.

[0136] According to one embodiment of the present disclosure, step b) of applying a second coating comprising (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form can be performed in a single step by simultaneously applying said palatability enhancer substance in powder form and said palatability enhancer substance in liquid form. The palatability enhancer substances in powder form and liquid form can be simultaneously applied as separate compositions or as a mixture or premix.

[0137] According to another embodiment of the present disclosure, step b) of applying a second coating comprising (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form can be performed in two successive steps: i) first applying said palatability enhancer substance in powder form, and ii) second applying said palatability enhancer substance in liquid form.

[0138] In such embodiments, the method of preparing an animal food according to the present disclosure may be further characterized in that only the step of administering the palatability enhancer substance in liquid form is performed at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0139] In such embodiments, a method of preparing an animal food according to the present disclosure can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, the second coating comprising (i) a palatability enhancer substance in powder form and (ii) a palatability enhancer substance in liquid form; wherein the second coating is applied in two successive steps: i) first applying the palatability enhancer substance in powder form, and ii) second applying the palatability enhancer substance in liquid form; and wherein the palatability enhancer substance in liquid form is applied at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0140] In more specific embodiments, a method of preparing an animal food according to the present disclosure can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, the second coating comprising (i) a palatability enhancer substance in powder form and (ii) a palatability enhancer substance in liquid form; wherein the second coating is applied in two successive steps: i) first applying the palatability enhancer substance in powder form, and ii) second applying the palatability enhancer substance in liquid form; and wherein both the palatability enhancer substance in powder form and the palatability enhancer substance in liquid form are applied at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0141] According to another embodiment of the present disclosure, step b) of applying a second coating comprising (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form is carried out in two successive steps: i) first applying said liquid form of the palatability enhancer substance, and ii) second applying said powder form of the palatability enhancer substance.

[0142] In such embodiments, the method of preparing an animal food according to the present disclosure may be further characterized in that only the step of administering the palatability enhancer substance in powder form is performed at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0143] In such embodiments, a method of preparing an animal food according to the present disclosure can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, the second coating comprising (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form; wherein the second coating is applied in two successive steps: i) first applying the palatability enhancer substance in liquid form, and ii) second applying the palatability enhancer substance in powder form; and wherein the palatability enhancer substance in powder form is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0144] In more specific embodiments, a method of preparing an animal food according to the present disclosure can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, the second coating comprising (i) a palatability enhancer substance in liquid form and (ii) a palatability enhancer substance in powder form; wherein the second coating is applied in two successive steps: i) first applying the palatability enhancer substance in liquid form, and ii) second applying the palatability enhancer substance in powder form; and wherein both the palatability enhancer substance in powder form and the palatability enhancer substance in liquid form are applied at a temperature below about 37° C. and / or at a temperature within about 10° C. of ambient temperature.

[0145] In another embodiment, a method for preparing an animal food according to the present disclosure can comprise the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, wherein the second coating comprises a palatability enhancer substance in powder form; and c) applying a third coating to the coated dry food composition obtained in aforementioned step b), preferably by spraying, wherein the third coating comprises a palatability enhancer substance in liquid form; wherein the third coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0146] According to exemplary embodiments, the method of preparing an animal food according to the present disclosure can be further characterized in that the first coating comprises a fat-containing composition comprising FDM in the range of about 2% to about 10% of the total weight of the fat-containing composition, e.g., FDM in the range of about 3% to about 8% of the total weight of the fat-containing composition; and in that a palatability enhancer substance in liquid form is applied to the dry composition before the palatability enhancer substance in powder form.

[0147] According to exemplified preferred embodiments, the method of preparing an animal food according to the present disclosure can be further characterized in that the first coating comprises a fat-containing composition comprising FDM in the range of about 2% to about 10% of the total weight of the fat-containing composition, e.g., FDM in the range of about 3% to about 8% of the total weight of the fat-containing composition; and in that a palatability enhancer substance in powder form is applied to the dry composition before the palatability enhancer substance in liquid form.

[0148] In another embodiment, the present disclosure relates to a method of preparing a customized food for an animal, comprising the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) by total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, wherein the second coating comprises at least one food additive substance, wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0149] Preferably, at least one food additive substance is animal-specific.

[0150] In one embodiment, the step of applying the second coating, step b), is carried out by spraying.

[0151] In a more specific embodiment, the method of preparing a customized food for an animal comprises a plurality of additional coating steps, said additional coating steps comprising one or more food additive substances.

[0152] In one particular embodiment, the present disclosure relates to a method of preparing a customized food for an animal, comprising the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, wherein the second coating comprises (i) a food additive material in liquid form and (ii) a food additive material in powder form, wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0153] In another embodiment, a method of preparing customized food for an animal according to the present disclosure can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; and b) spraying a second coating onto the dry food composition, the second coating comprising (i) a food additive material in liquid form and (ii) a food additive material in powder form; wherein the second coating is sprayed at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0154] In one embodiment, a method of preparing customized food for an animal according to the present disclosure may further include packaging the prepared food.

[0155] According to certain of the embodiments, a method for preparing a customized food for an animal can include: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, the second coating comprising at least one food additive substance; and c) packaging the prepared customized food, wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0156] According to another particular embodiment, a method of preparing a customized food for an animal can include: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, wherein the second coating comprises (i) a food additive material in liquid form and (ii) a food additive material in powder form; and c) packaging the prepared customized food; wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0157] In another embodiment, the packaging step c) according to the methods of the present disclosure can be carried out under conditions where the temperature of the animal food is less than about 37° C. and / or within about 10° C. of ambient temperature.

[0158] Where applicable, the food additive substance in liquid form and the food additive substance in powder form may be the same food additive substance or different food additive substances.

[0159] In one embodiment, at least one of the powdered or liquid food additive substances is specific to the animal being fed, while in another embodiment, both may be specific to the animal being fed.

[0160] In certain embodiments, step b) of applying a second coating of food additive substance in liquid form and food additive substance in powder form can be carried out sequentially or simultaneously, for example as a mixture.

[0161] According to one embodiment of the present disclosure, step b) of applying a second coating comprising (i) a food additive substance in liquid form and (ii) a food additive substance in powder form can be carried out in a single step of simultaneously applying the food additive substance in powder form and the food additive substance in liquid form, which can be applied simultaneously as separate compositions or as a mixture or premix.

[0162] According to another embodiment of the present disclosure, step b) of applying a second coating comprising (i) a food additive substance in liquid form and (ii) a food additive substance in powder form can be carried out in two successive steps: i) first applying said food additive substance in powder form, and ii) then applying said additive substance in liquid form.

[0163] In such embodiments, the method of preparing a customized food for an animal according to the present disclosure may be further characterized in that only the step of administering the food additive substance in liquid form is performed at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0164] In such embodiments, a method for preparing customized food for animals according to the present disclosure can include: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, the second coating comprising (i) a food additive substance in powder form and (ii) a food additive substance in liquid form; wherein the second coating is applied in two successive steps: i) first applying the food additive substance in powder form, and ii) then applying the additive substance in liquid form; characterized in that the food additive substance in liquid form is applied at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0165] In a more specific embodiment, a method for preparing customized food for animals according to the present disclosure can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, wherein the second coating comprises (i) a food additive substance in powder form and (ii) a food additive substance in liquid form; wherein the second coating is applied in two successive steps: i) first applying the food additive substance in powder form, and ii) then applying the food additive substance in liquid form; and wherein both the food additive substance in powder form and the food additive substance in liquid form are applied at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0166] According to another embodiment of the present disclosure, step b) of applying a second coating comprising (i) a food additive substance in liquid form and (ii) a food additive substance in powder form is carried out in two successive steps: i) first applying the food additive substance in liquid form, and ii) then applying said food additive substance in powder form.

[0167] In such embodiments, the method of preparing customized food for an animal according to the present disclosure may be further characterized in that only the step of administering the food additive substance in powder form is performed at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0168] In such embodiments, a method for preparing customized food for animals according to the present disclosure can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, the second coating comprising (i) a food additive substance in liquid form and (ii) a food additive substance in powder form; wherein the second coating is applied in two successive steps: i) first applying the food additive substance in liquid form, and ii) then applying the food additive substance in powder form; and wherein the food additive substance in powder form is applied at a temperature below about 37°C and / or at a temperature within about 10°C of ambient temperature.

[0169] In such embodiments, a method for preparing customized food for animals according to the present disclosure can include the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, the second coating comprising (i) a food additive substance in liquid form and (ii) a food additive substance in powder form; wherein the second coating is applied in two successive steps: i) first applying the food additive substance in liquid form, and ii) then applying the food additive substance in powder form; and wherein both the food additive substance in powder form and the food additive substance in liquid form are applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0170] In such an embodiment, a method for preparing customized food for animals according to the present disclosure may comprise the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, wherein the second coating comprises a first food additive substance; and c) applying a third coating to the coated dry food composition obtained in step b), preferably by spraying, wherein the third coating comprises a second food additive substance; wherein the third coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0171] In such embodiments, at least one of the first or second food additive substance, or both the first or second additive substance, is specific to the animal being fed.

[0172] In a more specific embodiment, a method for preparing customized food for animals according to the present disclosure may comprise the steps of: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition; b) applying a second coating to the dry food composition, preferably by spraying, wherein the second coating comprises a food additive substance in powder form; and c) applying a third coating to the coated dry food composition obtained in step b), preferably by spraying, wherein the third coating comprises a food additive substance in liquid form; wherein the third coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0173] According to exemplary embodiments, the method of preparing customized food for animals according to the present disclosure can be further characterized in that the first coating comprises a fat-containing composition comprising FDM in the range of about 2% to about 8% of the total weight of the fat-containing composition, for example, FDM in the range of about 3% to about 8% of the total weight of the fat-containing composition; and in that a food additive substance in liquid form is applied to the dry composition before the food additive substance in powder form.

[0174] According to an exemplified preferred embodiment, the method of preparing customized food for animals according to the present disclosure can be further characterized in that the first coating comprises a fat-containing composition comprising FDM in the range of about 2% to about 8% of the total weight of the fat-containing composition, for example, FDM in the range of about 3% to about 8% of the total weight of the fat-containing composition; and that a food additive substance in powder form is applied to the dry composition before the food additive substance in liquid form.

[0175] In all embodiments disclosed above, the dry food composition of step a) is characterized in that the fat-containing composition can partially cover the surface of said dry composition.

[0176] However, it will be readily understood that the second coating step(s) (e.g., coating with one or more palatability enhancer substances or food additive substances described herein) can preferably take advantage of the presence of a fat-containing composition on the surface of the dry food composition.

[0177] Thus, according to one embodiment of the present disclosure, in all the embodiments disclosed above, the dry food composition of step a) is characterized in that the fat-containing composition completely covers the surface of said dry food composition.

[0178] The further coating step(s) described herein may comprise or consist of partially or completely covering the surface of the dry food composition of step a).

[0179] In one example, a dry food composition can be partially coated with a coating such that only a portion of the dry food composition is coated, leaving a portion of the dry food composition exposed and uncoated.

[0180] In another example, the dry food composition can be completely covered with a coating such that the entire dry food composition is covered and not exposed.

[0181] Other coatings can be applied over the coating so that a layer of coating can be present on all or part of the surface of the dry food composition.

[0182] For example, a dry food composition may be completely coated with a first coating (e.g., a fat-containing composition), and the first coating may be completely coated with a second coating (e.g., a palatability enhancer material in powder form), such that the first coating and second coating each form separate layers.

[0183] Alternatively, the dry composition may be partially coated with a first coating, and the first coating may be partially coated with a second coating.

[0184] Additional coatings, particularly multiple coatings, can be added, such as a third, fourth, fifth, sixth, etc., up to the desired number of coatings. In one embodiment, each can form a separate layer. In another embodiment, each can form a partial layer. In one embodiment, multiple coatings can form a single layer, and each layer can be formed from one or more coatings.

[0185] This disclosure is not intended to be limiting with respect to the number of coatings and layers that are intended to be applied to the surface of the dry food composition.

[0186] In another embodiment, the method of preparing an animal food according to the present disclosure may include one or more additional coating steps before or after applying the second coating comprising a palatability enhancer substance or food additive substance in liquid and powder form.

[0187] For example, methods according to the present disclosure can include one or more additional coating steps before applying a second coating comprising a palatability enhancer substance or food additive substance in liquid and powder form.

[0188] For example, methods according to the present disclosure can include one or more additional coating steps after applying a second coating containing a palatability enhancer substance or a food additive substance.

[0189] In another embodiment, the method of preparing an animal food according to the above embodiments does not include any step of heating the dry food composition provided in step a). In another embodiment, the method of preparing an animal food according to the present disclosure does not include any step of heating the dry food composition. In another embodiment, the method of preparing an animal food according to the present disclosure does not include any step of heating the dry food composition prior to applying the second coating comprising a palatability enhancer substance or a food additive substance.

[0190] In another embodiment, the method of preparing an animal food according to the present disclosure does not include any step of heating the dry food composition at ambient temperature, or alternatively within about 10° C. of ambient temperature.

[0191] In another embodiment, the method of preparing animal food according to the present disclosure is carried out at temperatures of about 37°C or greater than about 37°C; thus, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, The invention does not include any step of heating the dry food composition at temperatures of 73°C, 74°C, 75°C, 76°C, 77°C, 79°C, 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, 101°C, 102°C, 103°C, 104°C, 105°C, 106°C, 107°C, 108°C, 109°C, and 110°C or greater.

[0192] In another embodiment of the method for preparing an animal food according to the present disclosure, the temperature of the provided dry food composition is less than about 37° C. According to one embodiment of the method, the temperature of the provided dry food composition is less than about 25° C.

[0193] In another embodiment, the method of preparing an animal food according to the present disclosure may include applying, preferably by spraying, a second coating comprising a palatability enhancer substance in liquid form, particularly an odorant substance in liquid form, to the dry food composition.

[0194] In another embodiment, the method of preparing an animal food according to the present disclosure may include applying, preferably by dusting, a second coating to the dry food composition comprising a palatability enhancer substance in powder (i.e., solid) form, particularly an odorant in powder (i.e., solid) form.

[0195] In another embodiment of the method for preparing an animal food according to the present disclosure, the palatability enhancer substance or food additive substance, e.g., an olfactory substance, can be selected from flavorings, fragrances, chemical molecules, aromas, extracts, digests, hydrolysates, protein components, and carbohydrate foods.

[0196] The dry food composition is characterized by a moisture content of less than about 12% by weight, based on the total weight of the dry food composition. According to some embodiments, the dry food composition is characterized by a moisture content of less than about 12%, less than 11%, less than 10%, less than 9%, less than 8%, less than 7%, less than 6%, or less than about 5% by weight, based on the total weight of the dry food composition.

[0197] In any event, it will be readily understood herein that while the dry food compositions contemplated in the present preparation methods are, by definition, dry substances, the animal food prepared in accordance with the present disclosure need not itself be dry.

[0198] In some embodiments, coating a dry food composition with multiple palatability enhancer materials can increase the moisture content of the entire animal food to about 12% or more by weight.

[0199] In some embodiments, the prepared animal food can be a dry, semi-moist, or moist type animal food.

[0200] In another preferred embodiment of the method according to the present disclosure, the prepared animal food is a dry-type animal food.

[0201] For example, but not limited to, dry food compositions and animal foods according to the present disclosure may include particulates, pellets, pet food, dehydrated meats, meat analogs, vegetable pieces, and combinations thereof, as well as pet snacks such as meat or vegetable jerky, rawhide, and biscuits. According to one embodiment of the present disclosure, the dry food composition may be in the form of a kibble.

[0202] According to another non-mutually exclusive embodiment, the dry food composition may comprise a core and a coating.

[0203] According to one embodiment of the present disclosure, the dry food composition can include a pre-coated kibble comprising a core and a first coating, such as, for example, 85% to 99% by weight of the core and 1% to 15% by weight of the coating, e.g., 92% to 98% by weight of the core and 2% to 8% by weight of the coating.

[0204] In one embodiment, the prepared animal food can consist of a coated kibble comprising a dry food composition and a second coating, such as, for example, 80% to 97% by weight of the dry food composition and 3% to 20% by weight of the second coating, e.g., 90% to 95% by weight of the dry food composition and 5% to 10% by weight of the second coating.

[0205] According to one embodiment of the present disclosure, the core may comprise about 45% to about 55% of a carbohydrate source, about 35% to about 45% of a protein source, about 0.1% to about 5% of a fat source, and about 5% to about 10% of other ingredients. The coating may comprise about 65% to about 75% of a protein component (non-limiting examples include chicken by-product meal), about 5% to about 10% of a binding component (non-limiting examples include egg white and high-lactose whey by-product), whey protein isolate or chicken broth, about 0.5% to about 10% of a fat component (non-limiting examples include chicken fat), and about 1% to about 10% of a palatant component (non-limiting examples include chicken liver digest). According to this embodiment, the coated kibble may be a prepared dry animal food.

[0206] According to one embodiment, the dry food compositions and prepared animal foods according to the present disclosure may be nutritionally complete.

[0207] 4. Kit In certain embodiments, the present disclosure relates to a kit comprising a kibble comprising a core dry food composition suitable for animal consumption; a fat-containing composition comprising at least about 0.5% fat in dry matter (FDM) and less than about 10% FDM by total weight of the fat-containing composition; a palatability enhancer material in powder form; and an outer coating comprising a palatability enhancer material in liquid form.

[0208] In such embodiments, at least one of the powdered or liquid form palatability enhancer substances is specific to the animal being fed, or in other embodiments, both may be specific to the animal being fed.

[0209] In another embodiment, the present disclosure relates to a kit comprising a kibble comprising a core dry food composition suitable for animal consumption; a fat-containing composition comprising at least about 0.5% fat in dry matter (FDM) and less than about 8% FDM by total weight of the fat-containing composition; and an outer coating comprising a food additive material.

[0210] In particular, the present disclosure relates to a kit as defined above, comprising a plurality of food additive substances, at least one of said food additive substances being preferably specific to an animal.

[0211] In particular, the present disclosure relates to kits comprising kibbles comprising a core dry food composition suitable for animal consumption; a fat-containing composition comprising at least about 0.5% fat in dry matter (FDM) and less than about 8% FDM by total weight of the fat-containing composition; a food additive material in powder form; and an outer coating comprising a food additive material in liquid form.

[0212] In such embodiments, at least one of the powdered or liquid food additive substances is specific to the animal being fed, while in other embodiments, both may be specific to the animal being fed.

[0213] 5. Exemplary Embodiments This paper presents experimental evidence based on pet research that the palatability and customizability provided by palatability enhancers can be statistically improved when such enhancers are coated at ambient or low temperatures on the surface of a dry composition pre-coated with a fat-containing composition having a fat-per-dry-matter (FDM) of at least about 0.5% of the total weight of the fat-containing composition. More specifically, it is shown that the efficacy of powder and liquid palatability enhancers can be statistically further improved when the dry composition is pre-coated with a fat-containing composition having a fat-per-dry-matter (FDM) of less than about 10% of the total weight of the fat-containing composition. More specifically, it is shown that the coating of such palatability enhancers can be statistically improved when the dry composition is pre-coated with a fat-containing composition having a fat-per-dry-matter (FDM) of less than about 8% of the total weight of the fat-containing composition.

[0214] More specifically, the statistical significance of this increased palatability is shown to persist for at least two months after preparation of the animal food, making the final prepared product distinguishable from other animal foods prepared using different protocols. More specifically, the final animal food is shown to exhibit increased palatability over time.

[0215] More specifically, it is shown that there is an overall improvement in palatability when the pre-coated dry food composition is first coated with a palatability enhancer substance in liquid form versus when the pre-coated dry food composition is first coated with a palatability enhancer substance in powder form.

[0216] This improvement is particularly advantageous and applicable in the context of industrial processes, as it allows for the differentiation of both the production of the dry food composition and the additional further processing and coating steps. For example, this preparation process is particularly advantageous in that it allows for the production of a dry food composition in a given space and time, followed by additional coating step(s) in a "cold" (or ambient temperature) environment at a later date or locally.

[0217] This improvement is also particularly advantageous for the preparation of dry animal foods, which are known in the art to have low palatability following standard protocols.

[0218] This improvement is particularly advantageous from the standpoint of food customization, since it allows dry food to be produced and specific and selected compounds for a given animal to be added immediately before production or even at a different location by including these compounds in a second coating. This is particularly useful, for example, when adding compounds that may deteriorate over time or even during the extrusion process. It can also be particularly useful when adding specific compounds locally, without the need to obtain these compounds in the plant where the pet food is produced, since such a second coating can be realized anytime and anywhere.

[0219] For example, in the specific context of improving the palatability of food, this improvement allows for the customization of palatants that can be used to suit the preferences of each animal. For example, according to the present disclosure, it is possible to customize a food product by determining the taste, smell, or preference of a given animal in a preliminary step, and then incorporating the selected palatant(s) in a coating step.

[0220] For example, but not by way of limitation, the inventors believe that the coating step according to the present disclosure is more uniform and efficient compared to current methods; thus leading to improved adhesion of the food additive material in the final product, including the dried final product, even weeks after preparation or packaging.

[0221] The first and second aspects of the present disclosure relate to methods and kits for preparing the animal food defined above.

[0222] A third aspect of the present disclosure relates to an animal food obtainable by a method according to the present disclosure, the animal food being in the form of a kibble.

[0223] According to one embodiment, the present disclosure relates to an animal food comprising at least: i) a fat-containing composition comprising at least about 0.5% fat in dry matter (FDM) and less than about 10% FDM by total weight of the fat-containing composition; ii) a palatability enhancer material in powder form; and iii) an outer coating comprising the palatability enhancer material in liquid form.

[0224] According to another embodiment, the present disclosure relates to a customized food for an animal comprising at least: i) a fat-containing composition comprising at least about 0.5% fat in dry matter (FDM) and less than about 8% FDM by total weight of the fat-containing composition; ii) a food additive material in powder form; and iii) an outer coating comprising the food additive material in liquid form.

[0225] According to one embodiment, the animal food including the outer coating is a dry animal food.

[0226] According to one embodiment, an animal food comprising an outer coating comprises a first coating comprising a fat-containing composition; a second coating comprising a palatability enhancer material in powder form; and a palatability enhancer material in liquid form.

[0227] According to one embodiment, an animal food comprising an outer coating comprises a first coating comprising a fat-containing composition; a second coating comprising a palatability enhancer material in liquid form; and a third coating comprising a palatability enhancer material in powder form.

[0228] According to one embodiment, an animal food comprising an outer coating comprises a first coating comprising a fat-containing composition; a second coating comprising a palatability enhancer material in powder form; and a third coating comprising a palatability enhancer material in liquid form.

[0229] According to another embodiment, a customized animal food with an outer coating includes a first coating comprising a fat-containing composition; and a second coating comprising at least one food additive substance specific to the animal being fed.

[0230] According to another embodiment, a customized animal food with an outer coating includes a first coating consisting of a fat-containing composition; a second coating including a food additive substance in powder form, and a food additive substance in liquid form, at least one of the food additive substances being specific to the animal being fed. In a more specific example, both can be specific to the animal being fed.

[0231] According to one embodiment, a customized animal food with an outer coating includes a first coating comprising a fat-containing composition; a second coating comprising a food additive material in liquid form; and a third coating comprising a food additive material in powder form.

[0232] According to one embodiment, a customized animal food with an outer coating includes a first coating comprising a fat-containing composition; a second coating comprising a food additive material in powder form; and a third coating comprising a food additive material in liquid form.

[0233] A fourth aspect of the present disclosure relates to a method for selecting and preparing a customized food for an animal, comprising the steps of: a) selecting at least one food additive substance; b) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) by total weight of the fat-containing composition; and c) applying a second coating to the dry food composition, preferably by spraying, wherein the second coating comprises the at least one food additive substance selected in step a), wherein the second coating is applied at a temperature below about 37°C and / or within about 10°C of ambient temperature.

[0234] In one embodiment, the selection step a) can be carried out by any method, device or more conventional means known to those skilled in the art. By way of non-limiting example, this selection or screening can be achieved by using a device such as, but not limited to, that disclosed in patent application WO 2021 / 087309 filed by the applicant, which is hereby incorporated by reference.

[0235] In another embodiment, the selection step a) can be performed by a medical professional, such as a veterinarian, to customize the food composition with a particular food additive(s) that has or provides a beneficial effect on the health of the animal fed it.

[0236] A fifth aspect of the present disclosure relates to a method of feeding an animal, comprising administering to said animal an animal food product according to the present disclosure. [Example]

[0237] For purposes of understanding, and not limitation, the subject matter disclosed herein will be better understood by reference to the following examples, which are provided by way of illustration, but not limitation, of the disclosed subject matter.

[0238] Example 1. Method for establishing cat palatability A panel of 40 adult cats (male and female) of various breeds was subjected to a preference test using the Versus Methodology, which consisted of simultaneously presenting two different animal foods to each cat in two bowls.

[0239] The study was conducted over two meals, with both diets being rotated between the first and second meals to avoid potential bias due to bowl position.

[0240] The feline metrics were as follows: - First choice: the food that the animal consumes first.

[0241] - Intake rate of each substance.

[0242] - Favourite Food: The food that the animal prefers.

[0243] Similarly, the canine metrics were as follows: - First choice: the food that the animal consumes first.

[0244] - First Bowl Finished: The food whose bowl was emptied first.

[0245] - Favourite Food: The food that the animal prefers.

[0246] The food is prepared one hour before the start of the test. Each bowl is given the same amount of food after weighing. The amount is calculated according to the individual characteristics of each animal. The test consists of one long meal, starting at 4 pm and ending at 7 am the following morning.

[0247] Palatability tests were conducted in dog and cat enclosures to evaluate palatability between: (i) standard dry matter coated animal foods (dry food compositions directly coated with one or more flavoring agents), and (ii) animal foods coated in two stages (reported as "last minute coated") according to the present disclosure (comprising a first coating step with a fat-containing composition and a second coating step, three weeks or two months later, with flavoring agents in liquid and powder form, as shown in FIG. 1). Additionally, low-fat coatings were compared with standard fat coatings to examine the effect of fat content of the first coating on palatability.

[0248] For the purposes of this experiment, a low-fat coating was defined as a fat-containing composition containing about 3% fat in dry matter (FDM) of the total weight of the fat-containing composition. A standard fat coating was defined as a fat-containing composition containing about 6% fat in dry matter (FDM) of the total weight of the fat-containing composition. The fat-containing composition is made from poultry.

[0249] For each material (i.e., control or standard dry material coating and two-stage "last minute" coating), expected benefits include freshness, uniformity, and precision. The same flavor batch was used for each material.

[0250] For quantitative data and dependent samples, statistical analysis of consumption rates was performed using the Student's test. In the preference test, the consumption rate of food A depends on the consumption rate of food B: Step 1: For each animal, perform the following calculation: D = Ratio A - Ratio B Step 2: Calculate the Student variables, taking into account the following: - Each D of the animal - The difference between each D and the average of all Ds - total number of animals TIFF2025532864000002.tif8114

[0251] Step 3: Refer to the Student's table to find the associated p-value. In the Student's table, each Student's variable corresponds to a specific p-value. A significant result is defined as p<0.05, and a highly significant result is defined as p<0.01.

[0252] Appetitive testing determines the preferred animal food by calculating the significance of the difference between food A and food B. Data were collected over a 16-hour period. The T (°C) of each diet was comparable. Only animals consuming >5 g per meal across all diets were included in the analysis.

[0253] For qualitative data, a chi-square test is used. In the appetite test, two options are presented as the first choice: food A or food B. The total number of animals that chose A or B is determined and compared with the expected result if no difference is found. The threshold for significance is the same as for students.

[0254] Compared to the control protocol, the low-fat and regular-fat containing compositions coated with the disclosed protocol showed significant or highly significant differences in palatability and ratio parameters, respectively, at T+2 months.

[0255] Thus, the experimental data demonstrate that the two-step coating process does not adversely affect the palatability of the final product in the feline population over the long term. The two-step process further demonstrates a finished animal food with improved palatability over the control food, even when the amount of fat in the fat-containing composition is reduced.

[0256] Example 2. Methods for establishing palatability in dogs and small breeds For the coating process of the present disclosure, the same method was used to establish palatability to dogs.

[0257] The canine metrics were as follows: - First choice: the food that the animal consumes first.

[0258] - First Bowl Finished: The food whose bowl was emptied first.

[0259] - Favourite Food: The food that the animal prefers.

[0260] For the purposes of this experiment, a low-fat coating was defined as a fat-containing composition containing about 3% fat in dry matter (FDM) of the total weight of the fat-containing composition. A standard fat coating was defined as a fat-containing composition containing about 8% FDM of the total weight of the fat-containing composition. The fat-containing composition was made from pork.

[0261] For the low fat containing compositions, significant or highly significant differences were observed over time for palatability and ratio parameters at T+2 weeks and T+2 months after preparation.

[0262] In light of the above, the improved palatability previously observed in cats (see Example 1) is also observed in dogs and small breeds of dogs.

[0263] Example 3. Formulation of final kibble composition following two-stage protocol This example provides a non-limiting example of the final formulation of a kibble composition.

[0264] [Table 1]

[0265] Example 4. Alternative coating procedures for preparing animal food compositions Cat and dog palatability was established using the same methods reported in Examples 1 and 2. The following individualized kibble products were prepared:

[0266] [Table 2]

[0267] In the experiment, two first coatings were tested: (i) a first coating consisting of a fat-containing composition comprising approximately 2.5% fat in dry matter (FDM) of the total weight of the fat-containing composition, reported in this example as a "low fat" dry composition, and (ii) a first coating consisting of a fat-containing composition comprising approximately 7.53% fat in dry matter (FDM) of the total weight of the fat-containing composition, reported in this example as a "regular fat" dry composition.

[0268] Therefore, each of these two dry compositions was subjected to two different second coating procedures in accordance with the present disclosure: a) In one coating procedure, the fat-containing dry composition is first coated with the flavoring agent in liquid form and then coated with the flavoring agent in powder form.

[0269] b) In a second coating procedure, the fat-containing dry composition is first coated with a flavoring agent in powder form and then coated with a flavoring agent in liquid form.

[0270] The appetite for the resulting kibbles was then measured in cats, and both coating procedures were shown to have good palatability.

[0271] The highest palatability was achieved by preparing the animal food composition with a fat-containing composition containing about 7.53% fat in dry matter (FDM) and performing a second coating procedure characterized by first coating the fat-containing dry composition with a flavoring agent in powder form and then coating with a flavoring agent in liquid form.

[0272] Overall, these results demonstrate that the methods of the present disclosure can be used to prepare kibbles that are highly palatable for both dogs and cats.

[0273] In particular, such fat-containing compositions show that palatability is not significantly impaired during the coating step in all conditions tested, even when the flavor powder is introduced at the very end of the coating step.

[0274] While the subject matter disclosed herein and its advantages have been described in detail, it should be understood that various changes, substitutions, and alterations can be made therein without departing from the spirit and scope of the subject matter of the present disclosure, as defined by the appended claims. Furthermore, the scope of the present application is not intended to be limited to the particular embodiments of the processes, machines, manufacture, compositions of matter, means, methods, and steps described herein. From this disclosure of the subject matter of the present disclosure, one skilled in the art will readily recognize that any existing or later-developed method or apparatus that performs substantially the same function or achieves substantially the same results as the corresponding embodiments described herein can be utilized in accordance with the subject matter of the present disclosure. Accordingly, the appended claims are intended to include within their scope such processes, machines, manufacture, compositions of matter, means, methods, or steps.

[0275] Patents, patent applications, publications, product descriptions, and protocols are cited throughout this application, the disclosures of which are incorporated herein by reference in their entireties for all purposes.

Claims

1. 1. A method for preparing an animal food, comprising: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, the second coating comprising (i) a palatability enhancer material in liquid form and (ii) a palatability enhancer material in powder form. Including, wherein the second coating is applied at a temperature less than about 37°C and / or within about 10°C of the ambient temperature. A method for preparing animal food.

2. 1. A method for preparing an animal food, comprising: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 10% fat in dry matter (FDM) by total weight of the fat-containing composition; b) applying a second coating to the dry food composition, the second coating comprising a palatability enhancer material in powder form; and c) applying a third coating to the coated dry food composition obtained in step b), wherein the third coating comprises a palatability enhancer substance in liquid form. Including, the third coating is applied at a temperature less than about 37°C and / or within about 10°C of the ambient temperature. A method for preparing animal food.

3. 1. A method for preparing a customized animal food, comprising: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) by total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, the second coating comprising at least one food additive substance. Including, wherein the second coating is applied at a temperature less than about 37°C and / or within about 10°C of the ambient temperature. A method for preparing customized animal food.

4. 1. A method for preparing an animal food substance, comprising: a) providing a dry food composition comprising a first coating consisting of a fat-containing composition comprising between about 0.5% and about 8% fat in dry matter (FDM) by total weight of the fat-containing composition; and b) applying a second coating to the dry food composition, the second coating comprising at least one food additive substance in powder and / or liquid form.

1. A method for preparing a food substance for an animal, comprising:

5. 5. The method of claim 1, wherein the step of applying the second coating is performed by spraying.

6. 6. The method of any one of claims 1 to 5, further comprising packaging the prepared animal food.

7. 7. The method of any one of claims 1 to 6, which does not include a step of heating the dry food composition.

8. 8. The method of any one of claims 1 to 7, wherein the temperature of the dry food composition does not exceed about 25°C.

9. 3. The method of claim 1 or 2, wherein the palatability enhancer substance is an odorant.

10. 10. The method of claim 9, comprising spraying the olfactory substance in liquid form onto the dry food composition.

11. 5. The method of claim 3 or 4, wherein the food additive substance is selected from acids, acidity regulators, amino acids, anti-caking agents, anti-foaming agents, bleaching agents, bulking agents, chelating agents, emulsifiers, flour treatment agents, glazing agents, humectants, pH adjusters, tracer gases, thickeners, stabilizers, antioxidants and antimicrobial agents, colorants, color retention agents, flavoring agents, palatability enhancers, sweeteners, antibiotics, botanicals, drugs, probiotics, prebiotics, vitamins, minerals, essential fatty acids, any cocktail of active compounds, and mixtures thereof.

12. The palatability enhancer substance may be selected from the group consisting of acetic acid, propanoic acid, butyric acid, 3-methylbutyric acid, hexanoic acid, citric acid, tartaric acid, fumaric acid, lactic acid, hexamic acid, butyl hexanoate, heptyl formate, ethyl decanoate, ethyl caprylate, acetaldehyde, 3-methylbutanal, pentanal, heptanal, octanal, benzaldehyde, anisole, pentanol, 2-ethylhexanol, 2,3-butanediol, thymol, carvacrol, 1,5-octadien-3-ol, methylpropan ... acetone, 2,3-pentanedione, 2-piperidione, 2-heptanone, 1,5-octadien-3-one, ethyl vanillin, vanillin, pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-methyl-6-(methio)-pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, ethylpyrazine, 2-pentylfuran, 2-ethylfuran, 2,5-dimethylfuran thiophene, 2-[(methyldithio)methyl]-furan, 2-(2-propenyl)-furan, 2-furanmethanol, 4-hydroxy-3(2H)-furanone and alkyl-substituted 4-hydroxy-3(2H)-furanone compounds, indole, furfural, sulfurol, 2-acetylpyridine, 2,3-dihydrothiophene, 2-methylthiophene, 3-methylthiophene, 2,5-dimethylthiophene, dihydro-2-methyl-3(2H)-thiophene, benzo[b]thiophene Benzene-4-ol, 5-methyl-2-thiophenecarboxaldehyde, methyl ethyl disulfide, dimethyl trisulfide, methyl-2-methyl-3-furyl disulfide, 2-methyl-1-ethylpyrrolidine, 2-acetylthiazole, 4-methylthiazole, 2-ethylthiazole, theanine, glutamine, tea, 2-methyl-3-furanthiol, 2-furanmethanethiol, 3-mercapto-2-pentanone, ethyl furanone, 2,4-decadienal, 2,The method according to claim 1 or 2, wherein the odorant is selected from the group consisting of 3-butanedione, di-(2-methyl-3-furyl)-disulfide, proline, hydroxyproline, glutamic acid, aspartic acid, arginine, cystine, glutamine, isoleucine, lysine, threonine, histidine, alanine, glycine, valine, ornithine, adenosine monophosphate (AMP), guanosine monophosphate (GMP), inosine monophosphate (IMP), uridine monophosphate (UMP), cytidine monophosphate (CMP), xanthosine monophosphate (XMP), and mixtures thereof.

13. 13. The method of any one of claims 1 to 12, wherein the prepared animal food is a dry animal food.

14. 14. The method of any one of claims 1 to 13, wherein the dry food composition is in the form of a kibble.

15. 15. The method of any one of claims 1 to 14, wherein the fat-containing composition comprises between about 1% and about 8% fat in dry matter (FDM) of the total weight of the fat-containing composition.

16. 16. The method of any one of claims 1 to 15, wherein the fat-containing composition comprises less than about 5% fat in dry matter (FDM) of the total weight of the fat-containing composition.

17. 17. The method of any one of claims 1 to 16, wherein the fat-containing composition comprises between about 1% and about 5% fat in dry matter (FDM) of the total weight of the fat-containing composition.

18. 18. A method of feeding an animal, comprising administering an animal food product obtainable by the method of any one of claims 1 to 17.

19. 18. An animal food product obtainable by the method of any one of claims 1 to 17 in the form of a kibble.

20. 1. An animal food having an outer coating, the animal food comprising at least: i) a fat-containing composition comprising at least about 0.5% fat in dry matter (FDM) and less than about 10% FDM by total weight of the fat-containing composition; ii) a palatability enhancer material in powder form; and iii) a palatability enhancer material in liquid form, wherein: a first coating consisting of said fat-containing composition; a second coating comprising the palatability enhancer substance in powder form and the palatability enhancer in liquid form; It is characterized by the fact that the first coating is coated with the second coating; Animal food.

21. The kibble comprises a core dry food composition suitable for animal consumption and an outer coating comprising a fat-containing composition having a fat in dry matter (FDM) content of between about 0.5% and about 8% of the total weight of the fat-containing composition.

22. A kit comprising:

1. A kibble comprising a core dry food composition suitable for animal consumption and an outer coating comprising a fat-containing composition having at least about 0.5% fat in dry matter (FDM) and less than about 10% FDM by total weight of the fat-containing composition. a palatability enhancer substance in powder form, and Palatability enhancer substances in liquid form Includes a kit.

23. A kit comprising:

23. A kibble according to claim 21 or 22, and At least one food additive substance Includes a kit.

Images