Enhancing palatability of dry pet food by fat modification

Abstract

The pet food product may include a dry pet food kibble; a modified fat containing a first lipid and also containing a second lipid, wherein at least one property of the modified fat is increased compared to the first lipid, the at least one increased property being selected from the group consisting of hardness, crystallinity, viscosity, and solid fat content; a liquid digestate on the dry pet food kibble and / or modified fat; and a dry animal digestate on at least one of the dry pet food kibble, the modified fat, and the liquid digestate.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Patent Application No. 63 / 412,653, filed October 3, 2022, the entire disclosure of which is incorporated herein by reference. [Background technology]

[0002]

[0002] The main categories of pet food are dry, semi-moist, and wet. Of these three categories, dry pet food is recognized as the least palatable. One approach to increasing the palatability of dry pet food is to apply at least one of fat or hydrolysates (also known as "digestates") to the dry pet food. [Summary of the Invention]

[0003]

[0003] The inventors hypothesized that for dry pet food kibbles coated with fat and digesta, fat penetration into the kibble interior and / or interdiffusion of the fat and digesta reduces palatability. To avoid fat penetration, the inventors added fat modifiers that increase the fat hardness (e.g., of poultry fat). As discussed in more detail later in this specification, the inventors surprisingly found that the addition of fat modifiers, such as saturated monoglycerides and palm stearin, increases the crystallinity and hardness of the fat and reduces interdiffusion, thereby improving palatability.

[0004]

[0004] The addition of monoglycerides or palm stearin to the liquid phase increases the firmness of the liquid phase, thereby increasing the firmness of the fat and reducing fat diffusion and fat exchange. However, to the inventors' knowledge, this fat modification has not been known to be effective in dry pet foods, preventing fat migration, and more importantly, improving palatability, prior to this disclosure. In fact, it has been reported that fat migration and interaction with digesta reduces the palatability of dry cat foods. Furthermore, such reports have only used physical means and deposition processes to observe the interaction of fat with other layers, and have not used additives to modify the fat.

[0005] Furthermore, while unsaturated monoglycerides have been used to create self-assembled structures within the fat of dry kibble to undergo the Maillard reaction, embodiments according to the present disclosure use saturated monoglycerides to significantly increase viscosity, thereby reducing fat diffusion and exchanges between layers, which is not believed to be achieved with unsaturated monoglycerides and is a different mechanism than the Maillard reaction.

[0006]

[0006] Accordingly, one aspect of the present disclosure is a pet food product comprising the following four ingredients:

[0007] (i) dry pet food kibble (preferably an extrudate comprising at least one of protein, carbohydrate, or fat);

[0008] (ii) modified fats comprising a first lipid (preferably crystallizing as β or β' crystals, e.g., beef tallow, lard, and / or poultry fat) and further comprising a second lipid (preferably crystallizing as β or β' crystals, at least one of saturated monoglycerides or palm stearin), wherein the modified fat has at least one increased property compared to the first lipid, the at least one increased property being selected from the group consisting of hardness, crystallinity, viscosity, and solid fat content;

[0009] (iii) liquid digestate (preferably a liquid hydrolysate of animal by-products) on dry pet food kibble and / or modified fat, and

[0010] (iv) A dried animal digest (preferably a dried hydrolysate of an animal by-product) over at least one of dry pet food kibble, modified fat, or liquid digest.

[0008]

[0011] Another aspect of the present disclosure is a method for enhancing palatability of a dry pet food kibble, comprising:

[0012] (a) applying any modified fat disclosed herein onto a dry pet food kibble;

[0013] (b) applying the liquid digest to the dry pet food kibble and / or modified fat simultaneously with or within a predetermined time after step (a) (e.g., about 1 second to about 1 minute, preferably about 2 seconds);

[0014] (c) simultaneously with step (b) or within a predetermined time period after step (b) (e.g., after about 1 second to about 1 minute, preferably after about 2 seconds), applying the dry digest to at least one of the dry pet food kibble, the modified fat, and the liquid digest; The method includes:

[0009]

[0015] Another aspect of the present disclosure is a pet food product made by any of the methods disclosed herein.

[0010]

[0016] An advantage of one or more embodiments disclosed herein is that dry pet food is produced by forming kibbles by extrusion and then coating the kibbles with fat and digesta to enhance palatability.

[0011]

[0017] Another advantage of one or more embodiments disclosed herein is that the fat on the dry pet food is modified so that the modification reduces the penetration of the fat into the kibble and does not inter-diffuse with the digesta coated on the fat, thereby improving the palatability of the dry pet food.

[0012]

[0018] Yet another advantage of one or more embodiments disclosed herein is that they improve the palatability of dry pet food without creating hygiene issues during production due to clumping and line clogging.

[0013]

[0019] Yet another advantage of one or more embodiments disclosed herein is the reduction of the level of fat used in coating dry pet foods.

[0014]

[0020] Furthermore, one or more embodiments disclosed herein provide a new approach to palatability enhancement across both cat and dog foods.

[0015]

[0021] Additional features and advantages are described herein, and will be apparent from the following detailed description and drawings. [Brief explanation of the drawings]

[0016] [Figure 1] FIG. 1 is a schematic diagram outlining lipid rigidity based on polymorphic phase. [Figure 2] 1 is a schematic diagram outlining lipid mixing behavior based on the crystalline polymorphism of two mixed lipids. The best properties are obtained when the two lipids exhibit the same crystalline polymorphic structure β or β', preferably β. [Figure 3] FIG. 1 is a non-limiting schematic diagram of one embodiment of a pet food product according to the present disclosure. [Figure 4] 1 shows the results of non-limiting experimental examples disclosed herein. [Figure 5A] 1 shows the results of non-limiting experimental examples disclosed herein. [Figure 5B] 1 shows the results of non-limiting experimental examples disclosed herein. [Figure 6] 1 shows the results of non-limiting experimental examples disclosed herein. [Figure 7]1 shows the results of non-limiting experimental examples disclosed herein. [Figure 8] 1 shows the results of non-limiting experimental examples disclosed herein. [Figure 9] 1 shows the results of non-limiting experimental examples disclosed herein. [Figure 10] 1 shows the results of non-limiting experimental examples disclosed herein. [Figure 11] 1 shows the results of non-limiting experimental examples disclosed herein. DETAILED DESCRIPTION OF THE INVENTION

[0017]

[0026] As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context dictates otherwise. Thus, for example, reference to "a fat" or "the fat" includes a single fat as well as two or more fats.

[0018]

[0027] The terms "comprise," "comprises," and "comprising" should be construed as inclusive rather than exclusive. Similarly, the terms "include," "including," and "or" should all be construed as inclusive unless such interpretation is clearly prevented by the context. However, compositions disclosed herein may be absent from any element not specifically disclosed. Thus, disclosure of an embodiment using the term "comprising" includes disclosure of embodiments "consisting essentially of" and "consisting of" the specified components. Similarly, methods disclosed herein may be absent from any step not specifically disclosed herein. Thus, disclosure of an embodiment using the term "comprising" includes disclosure of embodiments "consisting essentially of" and "consisting of" the specified steps. Any embodiment disclosed herein can be combined with any other embodiment disclosed herein.

[0019]

[0028] The terms "at least one" and "and / or" used in the context of "at least one of X or Y" and "X and / or Y", respectively, should be interpreted as "X without Y" or "Y without X" or "both X and Y". As used herein, the terms "examples" and "e.g.,," particularly when followed by a list of terms, are merely for purposes of illustration and illustration and should not be considered exclusive or comprehensive.

[0020]

[0029] All percentages stated herein are by total weight of the composition unless otherwise specified. In this specification, ranges are used to avoid listing all values ​​within the range. Any suitable value within the range can be selected as the upper or lower limit of the range. Furthermore, the numerical ranges in this specification include all integers or fractions within the range.

[0021]

[0030] As used herein, "about" should be understood to refer to a number within a certain numerical range, for example, within -10% to +10% of the referenced number, preferably within -5% to +5% of the referenced number, more preferably within -1% to +1% of the referenced number, and most preferably within -0.1% to +0.1% of the referenced number.

[0022]

[0031] The terms "food," "food product," and "food composition" refer to a product or composition intended for consumption by an animal and providing the animal with at least one nutrient. The term "animal" or "pet" refers to any animal that may benefit from or enjoy the food compositions and food products provided by the present disclosure. A pet may be an animal such as a bird, cow, dog, horse, cat, goat, wolf, mouse, sheep, or pig. A pet may be any suitable animal, and the present disclosure is not limited to a particular pet animal. The term "companion animal" refers to a dog or cat.

[0023]

[0032] The term "pet food" refers to any composition formulated for consumption by a pet. A "dry" food composition has a moisture content of 11.5% by weight or less and / or a water activity of less than 0.64, preferably both. A "semi-moist" food composition has a moisture content of greater than 11.5% by weight to 20% by weight and / or a water activity of 0.64-0.75, preferably both. A "wet" food composition has a moisture content of greater than 20% by weight and / or a water activity of greater than 0.75, preferably both.

[0024]

[0033] "Kibble" refers to small pieces of dry pet food, which may have the shape of pellets or any other shape, and in a preferred embodiment is an extruded composition. Non-limiting examples of kibble include granules; pellets; small pieces of pet food, dried meat, meat analogs, vegetables, and combinations thereof; and pet snacks, such as meat or vegetable jerky, rawhide, and biscuits. The present disclosure is not limited to a particular form of kibble. As used herein, the term "kibble" does not include any coating on the kibble.

[0025]

[0034] "Palatability" refers to a property of an edible composition that makes it appealing or pleasant to one or more of an animal's senses, particularly taste and smell. As used herein, when an animal shows a preference for, for example, one of two or more foods, the preferred food is more "palatable" and has a higher "palatability." For companion animals and other non-human animals, the relative palatability of one food compared to one or more other foods can be measured, for example, in a controlled, free-choice comparison, by relative food intake or other suitable measure of preference indicative of palatability. The terms "enhanced palatability" and "enhancing palatability" mean that a food prepared according to the present disclosure that includes modified fat is more palatable than an otherwise identically formulated food except that it contains unmodified fat instead.

[0026]

[0035] As used herein, the terms "digestate" and "hydrolysate" refer to the product resulting from the hydrolysis of a substrate. The selection of a suitable substrate is based on the desired properties imparted by the hydrolysate at the end of the process, specifically organoleptic properties and nutritional value. The substrate is preferably a non-dairy protein substrate, more preferably an animal protein, even more preferably a tissue of livestock, such as poultry (e.g., any species or variety of bird, preferably chicken, turkey, or duck), beef, pork, or lamb, or a tissue of seafood animals, such as shrimp, fish, or shellfish. In a particularly preferred embodiment, the substrate is chicken viscera. Hydrolysates of animal proteins are also referred to herein as "animal digests."

[0027]

[0036] In one embodiment, the animal protein can be offal obtained from any suitable source. Typically, offal includes the soft internal organs of the carcass, such as lungs, spleen, kidneys, brain, liver, partially defatted fatty tissue at low temperature, and purged stomach and intestines, particularly those organs contained within the abdominal and thoracic cavities. In addition to or instead of the soft internal organs, offal may also include blood and / or bone. An example definition of offal is provided by the Association of American Feed Control Officials, Inc. (AAFCO). AAFCO generally defines offal as all organs within the three major body cavities of the carcass (abdominal, thoracic, and pelvic cavities), but for fish, defines offal as all organs within the major body cavities of the carcass, including the gills, heart, liver, spleen, stomach, and intestines. Similarly, AAFCO defines mammalian offal as all organs within the major cavity of the carcass, including the esophagus, heart, liver, spleen, stomach, and intestines, but excluding the contents of the intestinal tract, and defines poultry offal as all organs within the major cavity of the carcass, including the esophagus, heart, liver, spleen, stomach, crop, gizzard, undeveloped eggs, and intestines. In various embodiments, the offal may be pre-processed, for example, by stirring, homogenizing, emulsifying, etc., as known to those skilled in the art.

[0028]

[0037] In some embodiments, the digest is produced by endogenous and / or exogenous proteases, which may hydrolyze the substrate by any method known to those of skill in the art. In a preferred embodiment, the substrate-protease mixture is heated to increase enzymatic activity and the rate of hydrolysis. The substrate-protease mixture can be heated by any suitable method, such as direct steam injection, indirect heating through the vessel wall, or indirect steam heating in a jacketed vessel. Other methods, such as heat exchangers, are known to those of skill in the art. In one embodiment, the substrate-protease mixture is heated to about 35°C to about 75°C for about 0.25 hours to about 4 hours, preferably about 0.5 hours to about 2 hours, and most preferably about 0.5 hours to about 1 hour.

[0029]

[0038] Preferably, the hydrolysate is produced by endogenous proteases from the substrate. However, the above embodiments may additionally or alternatively include adding one or more exogenous proteases to the substrate. Any protease that is compatible with the substrate and enhances protein hydrolysis may be added. The protease may be any enzyme that is primarily a protease, and may also have secondary activities such as lipolytic and / or phosphatase activity.

[0030]

[0039] The exogenous protease can be an exopeptidase, such as an aminopeptidase, a carboxypeptidase, and combinations thereof (e.g., Flavorzyme®); and / or an endopeptidase, such as trypsin, chymotrypsin, papain, elastase, Alcalase®, Protamex®, Neutrase®, and combinations thereof. In various embodiments, the exogenous protease is added in an amount of about 0.01 to about 4% by weight of the substrate-protease mixture, preferably about 0.05 to about 0.2% by weight, and most preferably about 0.1 to about 1% by weight. The exogenous protease can be added to the mixture using any suitable method, typically by pouring the protease into the mixture while stirring.

[0031]

[0040] The methods and compositions, and other advances disclosed herein, are not limited to particular methods, procedures, and reagents, as these may vary as will be recognized by those of skill in the art. Further, the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the disclosure or the claims.

[0032]

[0041] Unless otherwise defined, all technical and scientific terms, terminology, and acronyms used herein have the meaning commonly understood by one of ordinary skill in the art of the disclosure or in the field where the term is used. Although any compositions, methods, articles of manufacture, or other techniques or materials similar or equivalent to those described herein can be used, the preferred devices, methods, articles of manufacture, or other techniques or materials are described herein.

[0033]

[0042] Preferred embodiments provided by the present disclosure are described below, but as preliminary background, this disclosure first outlines the scientific principles the inventors believe are relevant to the present disclosure. As shown in Figure 1, a more stable fat phase is endowed with firmness and less interphase transition. In this regard, the three major crystalline polymorphic forms of fat, in order from least to most stable, are alpha (α), which has a hexagonal unit cell; beta prime (β'), which is orthorhombic; and beta (β), which is triclinic. As shown in Figure 2, with respect to lipid mixed phase behavior, two types of fats, one with a beta prime (β') structure and one with a beta (β) structure, typically do not exhibit synergistic effects in terms of stability, whereas mixing two types of fats with the same structure (β or β') typically results in synergistic effects in stability.

[0034]

[0043] Therefore, for crystal modification, a particularly preferred embodiment according to the present disclosure uses a mixture of lipids of the same polymorph (β or β', preferably β'), such as chicken fat, with at least one of saturated monoglycerides or palm stearin. Figure 3 shows a schematic diagram of a preferred embodiment of a food product according to the present disclosure, which includes a dry kibble; then a first layer on the kibble, the first layer comprising modified fat; then a second layer on the modified fat, the second layer comprising liquid digestate; and then a third layer on the liquid digestate, the third layer comprising dry digestate. As used herein, "layer" does not imply that the layers are completely separate; in some embodiments, components of one or more of the layers may actually be present in one or more of the other layers.

[0035]

[0044] For example, in some embodiments, more than 50% by weight of the dry digestate in the food product is outside the liquid digestate, preferably more than 60% by weight of the dry digestate in the food product is outside the liquid digestate, more preferably more than 70% by weight of the dry digestate in the food product is outside the liquid digestate, even more preferably more than 80% by weight of the dry digestate in the food product is outside the liquid digestate, and most preferably more than 90% by weight of the dry digestate in the food product is outside the liquid digestate.

[0036]

[0045] Additionally or alternatively, in some embodiments, more than 50% by weight of the liquid digestate in the food product is between the dry digestate and the kibble, preferably more than 60% by weight of the liquid digestate in the food product is between the dry digestate and the kibble, more preferably more than 70% by weight of the liquid digestate in the food product is between the dry digestate and the kibble, even more preferably more than 80% by weight of the liquid digestate in the food product is between the dry digestate and the kibble, and most preferably more than 90% by weight of the liquid digestate in the food product is between the dry digestate and the kibble.

[0037]

[0046] As shown in Figure 4, the addition of 10% saturated monoglycerides (relative to the total lipids in the coating layer) to chicken fat, the presence of beta structures, significantly increased the solid fat content compared to chicken fat without saturated monoglycerides. In contrast, under the conditions of the present disclosure, the addition of saturated monoglycerides to beef tallow containing primarily beta prime structures had substantially the same solid fat content as beef tallow without saturated monoglycerides.

[0038]

[0047] To further analyze the relationship between fat interconversion and firmness, increasing amounts of chicken fat were added to beef stearin, thereby increasing firmness (Figure 5A).Furthermore, chicken fat was mixed with palm stearin or saturated monoglycerides, with corresponding increases in firmness (Figure 5B).

[0039]

[0048] Furthermore, experimental studies using saturated monoglycerides, palm stearin, and beef stearin, as well as X-ray tomography and scanning electron microscopy (SEM), demonstrated that replacing chicken fat (CF) with animal fat, which is much more crystalline than CF, resulted in much less fat penetration into the kibble interior. SEM images further demonstrated that adding 5% or 10% saturated monoglycerides (relative to the total lipids in the modified fat, liquid digestate, and dry digestate coating layers) to the coating fat reduced fat penetration into the kibble.

[0040]

[0049] Then, a first palatability test demonstrated that conditions that induce fat migration decrease palatability, and conditions that reduce fat migration increase palatability. Therefore, without being bound by any theory, it is highly likely that fat modification that increases fat crystallinity (e.g., addition of saturated monoglycerides or stearin) improves palatability.

[0041]

[0050] The improvement in palatability due to the addition of fat-solidifying modifiers was further demonstrated in a second palatability test, in which fats (i.e., chicken fat and beef tallow) were modified with saturated monoglycerides or palm stearin to make the fat firmer in order to limit spreading. Figure 6 shows the results of the first and second experiments in the second palatability test ("low monoglyceride" = 5% saturated monoglyceride by weight relative to the total lipids in the coating layer on the kibble, "high monoglyceride" = 16% saturated monoglyceride by weight relative to the total lipids in the coating layer on the kibble).

[0042]

[0051] In the first experiment for the second palatability test, the following sequence of coatings was deposited on kibble (animal extrudate). For the reference sample, the following sequence of coatings was applied: first, 6% poultry fat (at 60°C); second, 2% liquid animal digest (LAD); third, 2% dry animal digest (DAD). This process is referred to herein as a "three-tier" coating: a layer of fat or modified fat on the kibble, then a layer of LAD on the fat or modified fat, then a layer of DAD on the layer of LAD.

[0043]

[0052] For the modified fat samples, 5.4% poultry fat was first mixed with 0.6% palm stearin at 60°C to form a lipid blend. Palm stearin is derived from palm oil that has been fractionated to make it firmer. The inventors have found that palm stearin can be blended with other fats (e.g., chicken fat, lard, tallow) and that palm stearin has a significant ability to increase the firmness of other fats, limiting interdiffusion, as the inventors hypothesized. The modified fat samples were applied onto kibble in the following order: first, 6% lipid blend (formed from 5.4% poultry fat and 0.6% palm stearin); second, 2% liquid animal digest (LAD); and third, 2% dry animal digest (DAD).

[0044]

[0053] The prepared pet foods were used in paired tests for palatability, which involved offering two types of food to pets in separate bowls, with the more palatable or preferred food being consumed in greater amounts over a specific period of time.

[0045]

[0054] The standard poultry fat coated product was placed in one bowl and the product with modified fat (poultry fat and palm stearin) was placed in the other bowl. Dogs were found to have a significant preference (p<0.05) for the modified fat containing kibble, as they ate more of the modified fat containing product than the reference product.

[0046]

[0055] In the second experiment for the second palatability test, the following coating sequence was applied to the kibbles: for the reference sample, first, 6% poultry fat (at 60°C); second, 2% LAD; and third, 2% DAD. For the modified sample, 5% poultry fat and 1% saturated monoglyceride (Dimodan® HR) were first mixed at 70°C to form a lipid mixture. This was applied onto the kibble, followed by 2% LAD and 2% DAD. The palatability test was carried out as described above. The results showed a 70 / 30 preference for the kibble containing the modified fat (poultry fat and high monoglycerides).

[0047]

[0056] In the third experiment of the second palatability test (results in Figure 6), a different deposition order was used. For the reference sample: first, 6% poultry fat (at 60°C) simultaneously with the LAD; second, 2% DAD. For the modified fat, 5.4% poultry fat and 0.6% palm stearin were first mixed at 60°C to form a lipid mixture. This lipid mixture was applied onto the kibble substantially simultaneously with the 2% LAD (i.e., approximately 2 seconds later). Then, 2% DAD was applied to the kibble that had previously been at least partially coated with LAD. The palatability test again showed that dogs had a preference (60 / 40) for the kibble with modified fat.

[0048]

[0057] X-ray tomography was performed and image analysis was performed to quantify the amount of fat diffused into the kibble. The amount of fat diffused into the kibble was 9% and 26% for the modified fat and standard poultry fat, respectively. This result supports the hypothesis that fat interdiffusion is more limited when modified fat is used.

[0049]

[0058] In the third palatability test (results shown in Figure 7), fat and LAD were applied approximately simultaneously (i.e., approximately 2 seconds apart) in a sequential process. Specifically, for a given kibble, the LAD was deposited and the fat was only partially deposited, allowing for some interdiffusion. After both fat and LAD were deposited, the DAD was applied.

[0050]

[0059] In the first experiment for the third palatability test, the modified fat contained 5.4% poultry fat and 0.6% palm stearin. The kibble with this modified fat was compared to a kibble with standard poultry fat (6% poultry fat). Dogs were found to have a 69 / 31 preference for the kibble containing the modified fat (poultry fat and palm stearin). This result means that dogs ate approximately 2.3 times more of the product with the modified fat than the reference product.

[0051]

[0060] In the second experiment for the third palatability test, the modified fat consisted of 5.4% beef tallow and 0.6% palm stearin. The kibble with this modified fat was compared with a kibble with standard tallow (6% beef tallow). The results showed a 72 / 28 preference for the product with modified fat (tallow and palm stearin) (Figure 8). This result means that the dogs ate approximately 2.5 times more of the product with modified fat than the reference product.

[0052]

[0061] The fourth palatability study (results in Figures 9 and 10) investigated only one type of digesta stack (a "two-tier" coating, i.e., a layer of fat or modified fat on the kibble, then a layer of DAD on top of the fat or modified fat, with no LAD in between). Specifically, because the results above showed a significant improvement in palatability of dry dog ​​foods when stearin-modified fat was used in a three-tier coating, a study was conducted to further investigate the effect of such stearin-modified fat on the palatability of dry dog ​​and cat foods that were dual-coated with fat and DAD. In Figures 9 and 10, each bar represents feedings for a pet panel of two pets.

[0053]

[0062] In the control coating in a two-layer system for cat food, the kibble was 89.4% by weight of the coated kibble, the edible beef tallow was 8.5% by weight of the coated kibble, and the DAD was 2.1% by weight of the coated kibble. In the stearin-modified test coating in a two-layer system, the kibble was 89.4% by weight of the coated kibble, the edible beef tallow was 7.65% by weight of the coated kibble, the palm stearin was 0.85% by weight of the coated kibble (comprising 10% by weight of the fat in the coating layer), and the DAD was 2.1% by weight of the coated kibble.

[0054]

[0063] In the control coating in a two-layer system for dog food, the kibble was 92% by weight of the coated kibble, the poultry fat or tallow was 6.0% by weight of the coated kibble, and the DAD was 2.0% by weight of the coated kibble. In the stearin-modified test coating in a two-layer system, the kibble was 92% by weight of the coated kibble, the poultry fat or tallow was 5.4% by weight of the coated kibble, the palm stearin was 0.6% by weight of the coated kibble (comprising 10% by weight of the fat in the coating layer), and the DAD was 2.0% by weight of the coated kibble.

[0055]

[0064] For the reference sample, the kibble was applied in the following order: first, 6% poultry fat (at 60°C); then, 2% dried animal digest (DAD) was deposited. For the modified fat: first, 5.4% poultry fat and 0.6% palm stearin were mixed at 60°C to form a lipid mixture, and the kibble was applied in the following order: first, poultry fat mixed with palm stearin (at 60°C); then, 2% dried animal digest (DAD). Both dog (Figure 9) and cat (Figure 10) palatability test results showed no significant difference (approximately 50 / 50) between poultry fat-coated kibble and modified poultry fat-coated kibble when DAD was applied to the fat without LAD.

[0056]

[0065] The fifth palatability study (results in Figure 11) examined both "two-layer" and "three-layer" coatings. As shown in the first bar (far left), when comparing two-layer and three-layer coatings, both of which used unmodified poultry fat, the three-layer coating was superior to the two-layer coating when using unmodified poultry fat. As shown in the second bar, when comparing two-layer coatings with unmodified fat to two-layer coatings with modified poultry fat, the modified poultry fat actually decreased palatability compared to the unmodified poultry fat. This effect contrasts with the results obtained with the three-layer coating when comparing modified poultry fat to unmodified poultry fat, where fat modification enhanced palatability, as shown by the third bar. The fourth bar (far right) compares the three-layer coating with modified fat to the two-layer coating with modified fat, showing that the three-layer coating with modified fat was significantly superior to the two-layer coating with modified fat. Therefore, without being bound by any particular theory, the inventors believe that the DAD in the third layer of the three-layer coating binds onto the LAD, keeping the LAD on the kibble, thereby increasing palatability compared to a two-layer coating.

[0057]

[0066] Thus, one aspect of the present disclosure is a food product comprising the following four ingredients:

[0058]

[0067] (i) dry pet food kibble (preferably an extrudate comprising at least one of protein, carbohydrate, or fat);

[0068] (ii) modified fats comprising a first lipid (preferably one that crystallizes as β or β' crystals, as in the case of beef tallow, lard, and / or poultry fat) and further comprising a second lipid (preferably one that crystallizes as β or β', or more preferably at least one of saturated monoglycerides or palm stearin), wherein at least one property is increased compared to the first lipid, the at least one increased property being selected from the group consisting of hardness, crystallinity, viscosity, and solid fat content;

[0069] (iii) liquid digests (preferably liquid hydrolysates of animal by-products) on dry pet food kibble and / or modified fats; and

[0070] (iv) A dried animal digest (preferably a dried hydrolysate of an animal by-product) which is at least one of a dry pet food kibble, modified fat, or liquid digest.

[0059]

[0071] In some embodiments, the second lipid comprises saturated monoglycerides in an amount of about 0.1% to about 10.0% by weight of the total food product, preferably about 0.2% to about 5.0% by weight of the total food product, more preferably about 0.5% to about 1.5% by weight of the total food product, and most preferably about 1.0% by weight of the total food product. In some embodiments, the second lipid comprises saturated monoglycerides in an amount of about 1.0% to about 20.0% by weight of the total lipid (i.e., modified fat, LAD, and DAD) in the coating layer, preferably about 2.5% to about 18.0% by weight of the total lipid in the coating layer, and most preferably about 5.0% to about 16.0% by weight of the total lipid in the coating layer.

[0060]

[0072] In some embodiments, the second lipid comprises palm stearin in an amount of about 0.1% to about 1.0% by weight of the total food product, preferably about 0.2% to about 0.9% by weight of the total food product, and most preferably about 0.6% to about 0.85% by weight of the total food product. In some embodiments, the second lipid comprises palm stearin in an amount of about 1.0% to about 20.0% by weight of the total lipid (i.e., modified fat, liquid digestate, and dry digestate) in the coating layer, preferably about 5.0% to about 15.0% by weight of the total lipid in the coating layer, and most preferably about 10.0% by weight of the total food product.

[0061]

[0073] In some embodiments, the first lipid (e.g., at least one of beef tallow, pork fat, or poultry fat) is about 1.0% to about 20.0% by weight of the total food product, preferably about 5.0% to about 10.0% by weight of the total food product, and most preferably about 6.0% to about 8.0% by weight of the total food product. In some embodiments, the liquid digestate is about 0.1% to about 10.0% by weight of the total food product, preferably about 1.0% to about 5.0% by weight of the total food product, and most preferably about 2.0% by weight of the total food product. In some embodiments, the dry digestate is about 0.1% to about 10.0% by weight of the total food product, preferably about 1.0% to about 5.0% by weight of the total food product, and most preferably about 2.0% by weight of the total food product. In some embodiments, the kibble is about 80.0% to about 98.0% by weight of the total food product, preferably about 85.0% to about 95.0% by weight of the total food product, and most preferably about 90.0% by weight of the total food product.

[0062]

[0074] In some embodiments, the food product consists essentially of kibble, modified fat, liquid digestate, and dry digestate. Optionally, the food product consists of kibble, modified fat, liquid digestate, and dry digestate. In some embodiments, the modified fat consists essentially of a first lipid and a second lipid. Optionally, the modified fat consists of a first lipid and a second lipid.

[0063]

[0075] The pet food disclosed herein can be any food formulation adapted for consumption by pets, such as dogs or cats, etc. In one embodiment, the pet food provides complete nutrition as defined by the Association of American Feed Control Officials (AAFCO) and according to the type of animal (e.g., dog or cat) for which the composition is intended.

[0064]

[0076] In one embodiment, the kibble contains about 5% to about 50% crude protein. The crude protein material may include vegetable proteins such as whole wheat flour, whole corn, soybean meal, soy protein concentrate, corn gluten meal, wheat gluten, cottonseed, and peanut meal; and / or animal proteins such as casein, albumin, and meat proteins. Non-limiting examples of suitable meat proteins include beef, pork, lamb, rabbit, horse, poultry, fish, and mixtures thereof. Non-limiting examples of suitable meat meals include rendered and comminuted portions from beef, pork, lamb, rabbit, horse, poultry, fish, and mixtures thereof. Non-limiting examples of suitable meats include any meat and meat by-products, such as whole beef and lamb carcasses; lean pork trim; beef shank; veal; beef and pork cheek; and meat by-products, such as lips, tripe, heart, tongue, mechanically deboned beef, chicken or fish, beef and pork liver, lungs, kidney, etc. The meat may be emulsified or particulate. In one embodiment, the meat is chicken.

[0065]

[0077] In one embodiment, the mixture comprises about 5% to about 40% fat. Non-limiting examples of suitable fats include animal fats and vegetable fats. Preferably, the fat source is an animal fat source, such as beef tallow, lard, or poultry fat. Vegetable oils, such as corn oil, sunflower oil, safflower oil, rapeseed oil, soybean oil, olive oil, and other oils rich in monounsaturated and polyunsaturated fatty acids and medium-chain triglycerides, can also be used.

[0066]

[0078] In one embodiment, the kibble comprises about 10% to about 60% carbohydrates. Non-limiting examples of suitable carbohydrates include grains or cereals such as rice, corn, millet, sorghum, alfalfa, barley, soybeans, canola, oats, wheat, rye, triticale, and mixtures thereof. The composition may include other ingredients, such as dried whey and other dairy by-products.

[0067]

[0079] In one embodiment, the kibble contains one or more fiber sources. The term "fiber" includes all sources of "bulk" in foods, whether digestible or indigestible, soluble or insoluble, fermentable or non-fermentable. Preferred fibers are derived from plants, such as marine plants, although microbial fiber sources can also be used. Soluble and / or insoluble fiber can also be used. Non-limiting examples of suitable fiber sources include beet pulp (derived from sugar beet), gum arabic, gum talha, psyllium, rice bran, carob gum, citrus pulp, pectin, fructooligosaccharides, short-chain oligofructose, mannan oligofructose, soy fiber, arabinogalactan, galactooligosaccharides, arabinoxylan, and mixtures thereof.

[0068]

[0080] The fiber source can be a fermentable fiber. Fermentable fiber has previously been reported to be beneficial to the immune system of companion animals. Fermentable fiber or other compositions known in the art to provide prebiotics that enhance the growth of probiotics in the intestine can be incorporated into the dry pet food.

[0069]

[0081] In one embodiment, the kibble may include at least one vitamin and / or at least one mineral. Non-limiting examples of suitable vitamins include vitamin A, any of the B vitamins, vitamin C, vitamin D, vitamin E, and vitamin K, including various salts, esters, or other derivatives of the foregoing vitamins. Non-limiting examples of suitable minerals include calcium, phosphorus, potassium, sodium, iron, chloride, boron, copper, zinc, magnesium, manganese, iodine, and selenium.

[0070]

[0082] In some embodiments, the ash content of the kibble ranges from less than 1% to about 15%, preferably from about 5% to about 10%.

[0071]

[0083] The selection of the amount of each kibble ingredient is known to those skilled in the art. The specific amount of each additional ingredient will depend on various factors, such as the ingredients included in the coating composition; the species of the animal; the age, weight, health, sex, and diet of the animal; the rate of consumption by the animal; the purpose for administering the pet food to the animal, etc. Therefore, the identity and amount of the additional ingredients may vary and deviate from the preferred embodiments described herein.

[0072]

[0084] Another aspect of the present disclosure is a method for making a pet food product. In one embodiment, kibble raw materials are pulverized, for example, by a hammer mill. The pulverized raw materials can be extruded and foamed, and as the rope-like material exits the extruder, it can be cut into kibbles by a rotary knife or another suitable cutting device. The kibble can be dried to a moisture content of less than about 20%, preferably less than about 15%, and more preferably less than about 10%.

[0073]

[0085] Dry kibble can be coated with modified fat, liquid digestate, and dry digestate, for example, by spray and / or coating drums or continuous conveyor processing lines. Preferably, the liquid digestate is applied after the modified fat. For example, in spray and / or coating drums, the liquid digestate is preferably applied about 1 second to about 3 minutes after the modified fat is applied to the kibble, more preferably about 1 second to about 2 minutes after the modified fat is applied to the kibble, and most preferably about 1 second to about 1 minute after the modified fat is applied to the kibble. As another example, in continuous conveyor processing lines, the liquid digestate is preferably applied about 1 second to about 10 seconds after the modified fat is applied to the kibble, more preferably about 1 second to about 5 seconds after the modified fat is applied to the kibble, and most preferably about 1 second to about 2 seconds after the modified fat is applied to the kibble.

[0074]

[0086] Preferably, the dry digest is applied after the liquid digest, for example, about 1 second to about 1 minute after the liquid digest is applied to the modified fat, preferably about 1 second to about 30 seconds after the liquid digest is applied to the modified fat, more preferably about 1 second to about 10 seconds after the liquid digest is applied to the modified fat, and most preferably about 2 seconds after the liquid digest is applied to the modified fat.

[0075]

[0087] The food product (eg, dry kibble coated with modified fat, liquid digestives, and dry digestives) can then be filled into suitable packaging and then sealed.

[0076]

[0088] In a general embodiment, the present disclosure provides a method for enhancing palatability of a dry pet food kibble, comprising:

[0089] (a) applying any modified fat disclosed herein onto a dry pet food kibble;

[0090] (b) applying the liquid digest to the dry pet food kibble and / or modified fat simultaneously with or within a predetermined time after step (a) (e.g., about 1 second to about 1 minute, preferably about 2 seconds);

[0091] (c) simultaneously with step (b) or within a predetermined time period after step (b) (e.g., after about 1 second to about 1 minute, preferably after about 2 seconds), applying the dry digest to at least one of the dry pet food kibble, the modified fat, and the liquid digest; The present invention provides a method comprising:

[0077]

[0092] Another aspect of the present disclosure is a food product made by any of the methods disclosed herein.

[0078]

[0093] It should be understood that various changes and modifications to the preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. Accordingly, such changes and modifications are intended to be covered by the appended claims.

Claims

1. Pet food products, Dry pet food kibble, A modified fat comprising a first lipid and further comprising a second lipid, wherein at least one property of the modified fat is increased compared to the first lipid, and the at least one increased property is selected from the group consisting of hardness, crystallinity, viscosity, and solid fat content. The liquid digest on the dry pet food kibble and / or the modified fat, The dried animal digest on at least one of the dry pet food kibble, the modified fat, and the liquid digest, Pet food products, including those mentioned above.

2. The pet food product according to claim 1, wherein the dry pet food kibble comprises an extruded material containing at least one of protein, carbohydrates, or fat.

3. The pet food product according to claim 1, wherein the first lipid in the modified fat contains a β' structure and / or a β structure.

4. The pet food product according to claim 1, wherein the first lipid in the modified fat is at least one of beef tallow, pork tallow, or poultry tallow.

5. The pet food product according to claim 4, wherein the first lipid in the modified fat contains poultry fat.

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

7. The pet food product according to any one of claims 1 to 5, wherein the second lipid in the modified fat comprises at least one of saturated monoglycerides or palm stearin.

8. A method for enhancing the palatability of dry pet food kibble, (a) A step of applying a modified fat onto the dry pet food kibble, wherein the modified fat comprises a first lipid and a second lipid, and at least one property of the modified fat is increased compared to the first lipid, and the at least one increased property is selected from the group consisting of hardness, crystallinity, viscosity, and solid fat content. (b) Simultaneously with step (a), or within a predetermined time after step (a), a step of applying the liquid digest to the dry pet food kibble and / or the modified fat, (c) Simultaneously with step (b), or within a predetermined time after step (b), the step of applying the dried digest to at least one of the dry pet food kibble, the modified fat, and the liquid digest, Methods that include...

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

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

11. The method according to claim 8, wherein the first lipid in the modified fat is at least one of beef tallow, pork tallow, or poultry tallow.

12. The method according to claim 11, wherein the first lipid in the modified fat contains poultry fat.

13. The method according to claim 8, wherein the second lipid in the modified fat comprises a β structure or a β' structure, preferably a β structure.

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

15. Coated pet food kibble, prepared by the method described in any one of claims 8 to 14.

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